Aussie BBQ Forum

Captain Cook wrote:

damianpyro wrote:Has anybody converted the 6 burner Bluetongue to natural Gas?

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Cheers

Captain

yEAH, EMAILED HIM.

Has anybody converted the 6 burner Bluetongue to natural Gas?

Changing 240 V to 110 V would not be that hard. Its the NG bit I have not got an answer to yet.

Is red sauce = tomato sauce?

OK, price pirate has the rotisserie, whats the deal with the deflctor?

Ok, whats the deflector for and where do you get it? Plus where do we get the rotisserie?

Sold for 471.00

Dunno why. but mine gets it every time. My sister won't eat the meat cos she thinks its raw.

Is that cheap, whats the RRP?

Auusielite in Mildand got evicted by the landlord for non payment of rent, or so the legal stuff on the doors said.

Was gonna price a summit vs importing one ex USA.

I saw the charcoal at Drovers Lifestyle centre in Joondalup.

I bought 100Kg from a sexy dude on the forum, I'm thinking that may not be enough.

Still got some bigeflla?

Namibian charcoal has hit Perth, no idea that they even had trees left in Namibia.

Is it any good?

I buy meat from the GinGin abbatoir in Perth at The canning vale markets, its not the best but for the price of 6 bucks it's great family eating. Not the butcher, the guys that rock up in the freezer semitrailer and sell fom the back of that inside the flea market. These guys told me non of their ru...

You guys are a bit flash.

The kind of spit I hace seen is 2 sheets of corrugated iron, a fire underneath and a turning mechanism.

Hence the outside cooks but the inside is still grunting.

Got a hankering for a suckling pig, was going to hire a spit and cook it that way. Every one I have ever had looks cooked but was raw inside, thus i plan to use a meat thermometer. Teh problem is wroking out when to start ot off, they seem to run at a much cooler temperature than a weber which I use...