Search found 360 matches

by beaver
Tue Mar 10, 2015 1:13 pm
Forum: GAS
Topic: Negativity towards gas
Replies: 71
Views: 13929

Re: Negativity towards gas

So its the fuel that provides most of the flavour, not the wood that is being 'smoked'? Makes sense as to why it makes such a difference then. Burning Gas (propane) outputs h2o and co2 and in some case CO Burning wood voids the chamber of o2 and tends to produce more NO the reason a fuel bbq tends ...
by beaver
Tue Mar 10, 2015 12:21 pm
Forum: GAS
Topic: Negativity towards gas
Replies: 71
Views: 13929

Re: Negativity towards gas

so really flavour is the real reason? I haven't eaten a proper smoked meat on charcoal so I will take your word it tastes better (anyone in my area want to feed me with meat cooked on charcoal feel free to speak up lol!) not 100% true, some of the new Gas BBQ's are VERY close to that of a charcoal ...
by beaver
Tue Mar 10, 2015 11:31 am
Forum: GAS
Topic: Negativity towards gas
Replies: 71
Views: 13929

Re: Negativity towards gas

the negativity stems from a number of areas. Poor Quality gas Grills Inability to efficiently recreate "low and slow" Inability to reproduce a solid fuel taste I will try to elaborate. the forum is a resource to the australian community of BBQ'ers (all of australia) and many of these new members ask...
by beaver
Fri Mar 06, 2015 2:43 pm
Forum: ABBATOIRS
Topic: Beaver's Recommended Briskets / Suppliers
Replies: 13
Views: 5147

Re: Beaver's Recommended Briskets / Suppliers

i would suspect its australian grown Tajima.

there was a BIG shipment that was canceled about 3 months ago and i was getting it at $10 per kg
it was to this day the best texas style brisket ive ever cooked :shock:
by beaver
Fri Mar 06, 2015 11:49 am
Forum: WHAT DID YOU COOK
Topic: Brisket cook
Replies: 13
Views: 2295

Re: Brisket cook

urbangriller wrote: You are not doing anything wrong, it just means there was probably a low level of Nitrous Oxide in the Smoker.
close but not quite correct

Nitric Oxide (NO) is not the same as Nitrous Oxide (N2O)
smoke ring forms as part of NO and CO interacting with Myoglobin
by beaver
Thu Mar 05, 2015 9:02 pm
Forum: FORUM GENERAL
Topic: Hey MickVR, you missed out.
Replies: 8
Views: 1637

Re: Hey MickVR, you missed out.

fair call on all. brisket wise we couldnt cook onsite unfortunately so it was done offsite cooled then brought back up for service. as for andys cooking method he doesnt go for BIG bark, just his style i guess. pork was taken to 185 (only 2 of the 8 butts were taken further) and the money muscle, ho...
by beaver
Thu Mar 05, 2015 5:12 pm
Forum: FORUM GENERAL
Topic: Hey MickVR, you missed out.
Replies: 8
Views: 1637

Re: Hey MickVR, you missed out.

oh god....the planked salmon
yea i was out back shitting myself that we left it too long (i like a rare salmon)
im glad you guys liked it, i cant take the credit for the recipe but at least it wasnt ruined by the cook right :)
by beaver
Thu Mar 05, 2015 3:30 pm
Forum: FORUM GENERAL
Topic: Hey MickVR, you missed out.
Replies: 8
Views: 1637

Re: Hey MickVR, you missed out.

favourite dish on the night?

i was loving the sliced pork personally, im so over pulled pork
by beaver
Thu Mar 05, 2015 8:41 am
Forum: ABBATOIRS
Topic: Beavers Guide to Aussie Brisket
Replies: 33
Views: 42139

No worries
by beaver
Wed Mar 04, 2015 11:05 am
Forum: ABBATOIRS
Topic: Beaver's Recommended Briskets / Suppliers
Replies: 13
Views: 5147

Re: Beaver's Recommended Briskets / Suppliers

have a chat to Gary's Meats in Prahran about baby back ribs loin on.
the ones i had cooked for an event were STELLAR!
by beaver
Tue Mar 03, 2015 2:49 pm
Forum: FOOD (INGREDIENTS, MEATS, SAUCES) SUPPLIERS
Topic: Perth Meat Suppliers
Replies: 35
Views: 9440

Re: Perth Meat Suppliers

Quite a few WA suppliers added now http://www.aussiebbq.info/forum/viewtopic.php?f=8&t=15297&p=138303#p138303 Cape Grimm – Grass Fed THE MEAT SAFE - Subiaco, WA FLOREAT GOURMET MEATS - Floreat Forum, WA MARCO’S FUSSY MEATS – APPLECROSS, WA THE BUTCHER SHOP - Innaloo, WA SWANBORNE IGA - Swanbourne, W...
by beaver
Tue Mar 03, 2015 9:53 am
Forum: ABBATOIRS
Topic: Beaver's Recommended Briskets / Suppliers
Replies: 13
Views: 5147

Re: Beaver's Recommended Briskets / Suppliers

list updated
by beaver
Mon Mar 02, 2015 11:49 pm
Forum: BBQ TECHNIQUES & RECIPES
Topic: tomato sauce powder
Replies: 7
Views: 1983

Re: tomato sauce powder

freezedrying = the answer, same with mustard powder.
the reason is that heating vinegar (which is a big part of it) will make you loose that pop
by beaver
Mon Mar 02, 2015 6:47 pm
Forum: FOOD (INGREDIENTS, MEATS, SAUCES) SUPPLIERS
Topic: Educating your Aussie Butcher - A Guide
Replies: 2
Views: 1478

Re: Educating your Aussie Butcher - A Guide

Loin on Baby Back - baby back ribs traditionally don't have a lot of meat on the top of them so you can ask for loin on baby back ribs. spare/Louisiana style ribs - Louisiana style ribs are spare ribs with the tip cut off through the rib knuckle and "squared off" removing the membrane and diaphragm...
by beaver
Mon Mar 02, 2015 5:18 pm
Forum: THE TIN SHED
Topic: stick or mig
Replies: 13
Views: 2040

Of the birds shit?