Aussie BBQ Forum

thanks is that tip top meats think I know it

My eyes are listening

G'day guy I am just around the corner in the gloomy west

Bump Hope to get some feed back

YOU HUNGRY YET Some great burgers in this thread

HI m8 you gota check this out from the BBQ pit boys scalloped potatoes yummm-o are you hungry yet ??

http://bbqpitboys.com/recipes/scalloped ... iCDo-b9-Vh

Hi all I have a question about Salmon (arafus truta ) not the red meat fish we all buy in the fish shops, but the one caught of our southern beaches, has not got a good reputation as a table fish, I have found them good to eat just caught and bled out properly, has any one smoked these cold or hot? ...

I am no expert skuzy but the fish is already brined and you are COLD SMOKING Chris has said 2 hours I have red up to 6 or more hours smoking Must depend on how much smoke is imparted into the salmon but 2 hours for the cheese works great I am doing some this weekend should be yumm , I have all so re...

just bought it today and waiting for my smokai from urbangriller, but its used by all the small goods manufactures and restaurants, m8 15 bucks big bag will last 10 years, put it on the garden for mulch still cheap lol

Hi all who are in Melbourne, I have found this place http://www.sawdust.com.au/contact-us.html they do fine and course saw dust for $15 dollars for 75 liters big bag big bargain Its mountain ash mostly used by small goods manufacturing and restaurants they are in yan yen rd Plenty :D :D :D :D :D :D ...

You know what I mean your into the eighth hour of your cook the wife is in your ear, and you just need a pick me up, :D :D :D :D :D :D :D :D :D :D :D :D :D :D :D :D :D :D :D :D :D :D so do this https://www.youtube.com/watch?v=w1P76BZfgn8 bet it putts a smile on ya face :D :D

I am a bit biased but may I suggest one of these http://www.proqsmokers.com.au/

Hi gnol your burgers look great and sort of how I usually go about it, But my point is maybe the lean mince needs to have more fat for that beefy flavor, But if the hungry hordes like them all is good

I have all ways gone down to the local markets down here, and picked a nice : lean : bit of topside or similar, and then a bit of pork shoulder or leg and got it minced together, when we got home I would chop onions carrot salt pepper shake of this and a shake of that, and made paties and the cooked...

Hi just a Question on the trout, every time I have tried Rainbow trout they have had an earthy taste, does the brining remove that ? If so I might give some a go and give the salmon a miss for a while