Aussie BBQ Forum

gussigan wrote:looks good!

you're in WA, yeah? where'd you score the brisket from?

Looks like it's from Drovers


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Surely a ban is in order?


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I find 40 beads is too many. Usually 20-25 will do and you can then control temp using the bottom vent.

Great. Just let it go

Leave it

See the "What did you cook" thread for result.

Just pulled off some cape grim ribs in my version of an all in easy master stock: http://img.tapatalk.com/d/14/01/26/asyjanu6.jpg Just browned the ribs in a pan first http://img.tapatalk.com/d/14/01/26/vahytajy.jpg Made a paste of garlic, shallots, lemongrass, coriander roots, ginger, galangal and w...

How do you reckon these would go as a braised Vietnamese short rib? I'd cut them but leave them full size length -wise Was thinking about making like a rich master stock thingy, rich with lemon grass, star anise, mandarin/orange, palm sugar, fish sauce, coriander roots, five spice and rice wine etc....

Variety, how much, when and by who is all governed by the board

Awesome awesome awesome!!!! I'm going to give that a go as it cools down.

I've had 3 attacks. Two in the toe, one which blew my ankle up like a balloon. What works for me is (and this is great on a meat forum ;) ): 1: go off meat. 2: go off all drinks except water and dilute cranberry juice. Drink constantly in small amounts. 3: heaps of fruit and vegetables, with an emph...

titch wrote:8 hour Spag Bol, lifts it to another place.

Got a recipe for this one?

urbangriller wrote:Cool,

Welcome! I was at Franks this arvo on my way back from a couple at the Sail and Anchor, to place my order for next weeks BBQ School.

Cheers
Chris

Where is Franks? Is that the one on Wray avenue?

Sliced up:



Plated almost exactly the same as the pulled pork above. Very nice

Cut off the tip of the point. Not even rested and I could've cut it with my tongue. Will take cut photo in an hour or so.