Aussie BBQ Forum

I have the new Anova sous vide attachment on pre- order from kickstarter. Looks very promising. http://anovaculinary.com/

There are a couple of these floating around, Sansiere being another one.

Sent from my C6903 using Tapatalk

Kind of....





Sent from my GT-N5110 using Tapatalk

Me thinks the T-bones will be done pretty quick tonight...

They've probably either added a button and raised the price with $50 or replaced a metal part with plastic and lowered the price...

In other words, my guess is no material difference to cooking results..

Sent from my GT-N5110 using Tapatalk

The only thing where a gas BBQ beats a kamado is quick temp changes. For example first searing and then lowering the temp to cook to completion.

The gasser is also good when too lazy to fiddle with charcoal and lighting.

Sent from my Xperia Z1

Oak Plank Salmon Just lemon pepper and olive oil. Indirect on the Keg at 200C https://fbcdn-sphotos-d-a.akamaihd.net/hphotos-ak-prn2/1480755_10202806723074274_1773025896_n.jpg Boxing day Turkey Did a variant of Amazing Ribs ultimate smoked turkey in the Keg. Turned out great as usual, that recipe i...

Here is a cooking chart from Amazing Ribs. I've done his ultimate turkey the last two years and it's turned out great. Will be doing another one tomorrow...



Sent from my GT-N5110 using Tapatalk 4

Traditional lamb leg roast



Sent from my Xperia Z1

beachbums wrote:
Anyway, we'll put up a bottle of rum for anyone that manages to sneak cook pineapple at the WA Meatup

Cheers, Wayne and Jan

I'm up for that challenge

Sent from my Xperia Z1

Foiling the original tray works good as well. replace the foil when it gets too gunky

Sent from my Xperia Z1

It depends what other resources you have. I use my 305 for everything from steaks to pizza, roasts and chicken. I have a Big Steel Keg for larger stuff. If you only have one BBQ then invest in the Q320, otherwise the 305 is enough.

Sent from my Xperia Z1

Apart from making ham, how do you cook the pork leg roast to make it tender and juicy? I've tried all sort of ways (low slow, roast temp, brining, marinating, taking off at different inner temps...) but either it comes out tough, dry or both.

Sent from my GT-N5110 using Tapatalk 4

For me the gauge is just an indicator for things like steaks and pizza to know when it's hot enough to put the food on. If I need accurate temp control, like for roasts, a probe is the way to go.

Sent from my GT-N5110 using Tapatalk 4

Probably true. I wouldn't even think of claiming something like that.

Sent from my Xperia Z1