Aussie BBQ Forum

Thanks Bentley

Next time I'll ask the butcher at the supermarket if they can sell them as a rack.

Thanks Mixin. I think I'm going to have a busy day checking temps/tenderness as they all vary in thickness! Do you just dry rub them or baste them also? This is a trial for me and I'm planning to do one pack with just salt and pepper, one pack with a more complex rub and the final pack with salt and...

Yeah, I was just reading that spare ribs have most of their meat between the bones and short ribs have most of the meat on top of the bones. These definitely have a thick layer of meat on TOP of the bones. They're brining now for a Saturday cook at 225F until they hit 200F or feel tender. Hopefully ...

Hey guys, I wanted to buy beef short ribs today but all 3 butchers in my town had none. Two didn't have any until next week and the other said they don't do them as no one buys them. One of the butchers called them spare ribs which I thought were different but anyway. I continued on to the dreaded s...

Have to blend and powder these tomorrow.
Red ones are unknown superhot hybrids. They seem hotter than my ghost (bhut jolokia/naga jolokia) chillies.
Yellow are hot lemon. They're pretty mild with a citrus taste. This powder goes great on fish and chicken

I would be going further than 195f. I run all of mine to 203f. Work on 225f at 2 hours per pound. (use a conversion calc). You will not go too far wrong I only do it to 190-195F and it pulls perfectly... My cooks to 200F+ seemed dry with scotch/collar. I haven't taken a shoulder that high though, m...

Just a standard pulled pork I cooked for some friends who were hosting an ANZAC Day party. Three 1.5kg scotches/collars smoked in my Pro Q at 210-240F until they all hit 190F which was 13 hours. I used Chris Lilly's championship rub and inject recipe as usual. After 3 hours. http://i.imgur.com/xZjZI...

How you calling me a child adds anything to this conversation is beyond me. Many have pop ups or whatever you want to call them, Paul does it for good reasons, the effect are having on me is not coming back. Surely the show goes on, no worries. There was a lot more to my post than the word "ch...

Thanks jims, i'll give that a go too

Try posting a screenshot like requested several times rather than acting like a child. This kind of belittling answer helps no one. I also get the godaddy popups and I don't think you need a screenshot to know what a popup looks like. Just because its not happening on your computer doesn't mean its...

well, certified it's not our computers it must be something about the forum. I'll have to just read the pages and not log in anymore until I read they have fixed it. Try posting a screenshot like requested several times rather than acting like a child. Just tested it myself and had no popups. Chrom...

Thanks for the replies. I'm pretty OCD with following recipes so I'll give titch's recipe a go soon. I'm keen on making these as snacks and burger patties too. https://instagram.com/p/07C7tzJhZw/ https://igcdn-photos-c-a.akamaihd.net/hphotos-ak-xfa1/t51.2885-15/11116676_817554241665202_739653816_n.j...

Hi guys & girls, Does anyone have a mac n cheese recipe that they have used repeatedly with good results that they'd happily share? I've followed a recipe previously which ended up with a gritty kind of texture. Nice flavour just not the smooth creamy texture I was hoping for. I've read the Mode...

Is there any info or just a photo?

Was nice. A few tough bits though I think maybe nearly 3.5 hrs in the esky bag might have been a tad long. Although sweet baby rays helped that sauce is great! I think next time if I do a similar size 1.5kg I might put the meat in around 9 so to finish around 5 with an hour of rest. Next might be s...