Search found 2540 matches

by Bentley
Fri Oct 16, 2015 12:25 am
Forum: WOOD FIRED & PELLET BBQs
Topic: Big Cook this Weekend - thoughts please?
Replies: 9
Views: 2180

Re: Big Cook this Weekend - thoughts please?

I think you will retain more moisture and the ribs will have a better flavor if you can reheat them whole.
by Bentley
Fri Oct 09, 2015 1:25 pm
Forum: THE TIN SHED
Topic: WA - Porky's BBQ & Bar
Replies: 17
Views: 4326

Re: WA - Porky's BBQ & Bar

We always try and give a place 2 shots...Everyone can have an off day!

burb wrote: FWIW I gave this place another go last Friday night. Brisket was a lot better than the first time, good flavour and stayed nice and moist with fat slicked all over it...
by Bentley
Thu Oct 08, 2015 9:16 am
Forum: WOOD FIRED & PELLET BBQs
Topic: Brisket and Chicken Lollipops
Replies: 17
Views: 4520

Re: Brisket and Chicken Lollipops

It is a great idea, a couple of the guys over there have done it!
by Bentley
Wed Oct 07, 2015 8:39 am
Forum: WHAT DID YOU COOK
Topic: What Did You Cook Part 11 - January 1 2015
Replies: 980
Views: 138564

Re: What Did You Cook Part 11 - January 1 2015

I have gotten away from casing sausage for turn in, turns to many people off...It was a 50/50 Beef & Pork, with jalapeno's, onions, garlic, cumin and chili powder...way to lean, I left the fat out and it cost me real bad! The Sausage category is just one of the turn ins at the American Royal...Chick...
by Bentley
Tue Oct 06, 2015 12:55 pm
Forum: WHAT DID YOU COOK
Topic: What Did You Cook Part 11 - January 1 2015
Replies: 980
Views: 138564

Re: What Did You Cook Part 11 - January 1 2015

What did I cook? A Very Embarrassing Sausage entry for the 2015 American Royal Open that took 197th out of 345 entries...After tasting this, I cant even imagine how bad those other 148 entries are to come in below this! http://i110.photobucket.com/albums/n90/lwnna/2015%20American%20Royal/IMG_0001_5....
by Bentley
Tue Oct 06, 2015 12:40 pm
Forum: WOOD FIRED & PELLET BBQs
Topic: Brisket and Chicken Lollipops
Replies: 17
Views: 4520

Re: Brisket and Chicken Lollipops

All I did was the Product Review of the Product for Pelletheads.com...I do not have a DD on either of my GMG's...
by Bentley
Wed Sep 30, 2015 8:16 am
Forum: WHAT DID YOU COOK
Topic: What Did You Cook Part 11 - January 1 2015
Replies: 980
Views: 138564

Re: What Did You Cook Part 11 - January 1 2015

Hat Dang them Ribs and Chicken look good!
by Bentley
Wed Sep 30, 2015 8:15 am
Forum: WOOD FIRED & PELLET BBQs
Topic: Traeger in Australia
Replies: 7
Views: 2534

Re: Traeger in Australia

Yeah, send UrbanGriller a PM and he will get you some intel...We hope to welcome you to the DarkSide real soon!
by Bentley
Tue Sep 29, 2015 11:29 pm
Forum: WOOD FIRED & PELLET BBQs
Topic: Modifying a GMG DB
Replies: 1
Views: 1427

Re: Modifying a GMG DB

I did a very poor job of it, but I added some brackets, cut out a couple of slots in the front and put in a sliding 2nd shelf.
by Bentley
Fri Sep 25, 2015 1:06 pm
Forum: BBQ PRODUCT/GADGETS/TOOLS SUPPLIERS
Topic: Kickstarter: True wireless meat thermometer...
Replies: 25
Views: 7538

Re: Kickstarter: True wireless meat thermometer...

I am tellin ya, I am gonna live long enough to see the replicators like on Star Trek...its all about Matter, cant be destroyed, just changed!
by Bentley
Fri Sep 25, 2015 1:01 pm
Forum: BBQ TECHNIQUES & RECIPES
Topic: Colonel Sanders Bean Salad
Replies: 3
Views: 1864

Re: Colonel Sanders Bean Salad

Used to be one of my favorite sides at KFC, they dropped it over here years ago!
by Bentley
Thu Sep 24, 2015 11:17 pm
Forum: WHAT DID YOU COOK
Topic: Beef Ribs 23/09/2015
Replies: 9
Views: 2436

Re: Beef Ribs 23/09/2015

About $6.25/kg...
buzzawak wrote:Bentley how much do you pay for brisket per pound where you live ?
by Bentley
Thu Sep 24, 2015 10:29 am
Forum: WHAT DID YOU COOK
Topic: Beef Ribs 23/09/2015
Replies: 9
Views: 2436

Re: Beef Ribs 23/09/2015

$12.18/lb. for pork ribs WTH? Man, at that price the ribs would have to cook me a Pizza too! Those are much meatier beef ribs then you can get here unless you have them specifically cut!
buzzawak wrote:Really wanted pork ribs but wasn't going to pay $26.80 kg with very little meat on them.
by Bentley
Thu Sep 24, 2015 6:13 am
Forum: ABBATOIRS
Topic: Cryovac meats
Replies: 7
Views: 3093

Re: Cryovac meats

I Wet Age my briskets for 35 days from package date...3 months, never heard that for Wet Aging, would be a stretch in my book, but lots of folks like to push the envelope more then me...I have heard of Dry Aging that long. In my experience with Dry Aging, I have found that about 28-35 days is optima...
by Bentley
Wed Sep 23, 2015 9:23 am
Forum: ABBATOIRS
Topic: Pastrami Please
Replies: 9
Views: 2843

Re: Pastrami Please

Sorry I did not see this thread sooner...you probably got it all worked out now. My rub is pretty simple, I go light on coriander and heavy on pepper, also use some garlic, onion powder, paprika and ground mustard seed , and just a touch of brown sugar. I do like to steam it to finish as I think it ...