Aussie BBQ Forum

I got myself an Anova for Xmas and have played a bit with it. Gives nice results, even though I still need to get used to this way of cooking. Doesn't seem as genuine as Bbqing...

I've used a Ozxxx whatever the brand name is at Bunnings cheap paint stripper/heat gun for 3 years or so without issues.

I've never seen the need for something like that. I scrape out the ash from the bottom pit and that's it. It will probably cost $100 with shipping which I don't think it's worth. Just my opinion though.

Mearlovers for the kids using misc leftovers from Xmas. Tuna for me... http://tapatalk.imageshack.com/v2/14/12/28/84350aee2f7f29dfd07d2dbc1321ea94.jpg http://tapatalk.imageshack.com/v2/14/12/28/3fb713f46ecceeb040e75d13458bbbee.jpg http://tapatalk.imageshack.com/v2/14/12/28/4c3cebf5c9cec638571c76ca6b...

Yep, no photo = it didn't happen

Wouldn't the best way to get even heat all around plus a good Mallard crust be to deep fry the entire steak???

Hi there! Take the breast to about 70-72C. The thigh will be slightly higher. It gives a moist tender turkey, if you cook it at about 160C temp. Keeping that low temp on the Q may require you to only use the outer burner at quite a low setting. If you want a touch of smoke flavour you can put soaked...

This graph from amazingribs.com says it all. BTW I've done his turkey method three years in a row with great results.

Maybe brine it overnight, then make a wet rub with mustard and spices, roast it indirect at 150-160C until 54-55C inner temp. Let it rest for 20mins in foil tent before slicing?

Are they still available? I haven't seen them at Bunnings for a while.

Do two smaller shoulders (2kg) at 110-120C, foil when the stall kicks in. Usually they get done in 6 hrs or so.

Thin and crisp, the way I like it

Simple ham...

A few years ago FDA revised their recommended temperature for poultry down to 74C, 165F. It's strange that so many still stick to this old 83C rule that just borders on dry chicken..

http://www.fda.gov/downloads/Food/Foodb ... 260394.pdf

We do Nice writeup Kev!