Aussie BBQ Forum

Looks great bob, I've got to do some more pastrami! Might use a brisket flat, also going to look at steaming it once smoked. Nath Cheers, I was going to steam mine but ended up not bothering in the end (mainly because I need a new steamer :p ). Read a great tip about steaming slices in the microwav...

Thanks, tasted good too :p

Going to have to pick up a bigger slab of beef next time... Girlfriend and I demolished half of it last night Rest will go on sandwiches for lunch

Tried my hand at my first Pastrami yesterday... Soaked a corned silverside overnight to help get rid of some of the excess salt http://i8.photobucket.com/albums/a44/SilentBoB_2005/Smoker/Pastrami4.jpg Then back into the fridge after a quick rub while I got the Tri-Fire going http://i8.photobucket.co...

Yep, go for a walk in the bush and collect some. Another benefit of banksia... not only is it a great smoke taste but it's free!

Mick, Try using a snake with a Banksia cone or two for smoke, nice mild smoke, you'll like it! Cheers Chris I second this. Banksia cones are great! Over winter I've mainly been using jarrah and some hickory chunks for smoke but I do need to head out and go scavenging for some cones again. They are ...

That sounds good!

My chilli plants didn't make it through the winter (mainly due to be neglected while I shot off on a three week holiday). Will be looking at growing some more this summer and now I know what I'm doing with the excess chillis once I start getting some fruit!

Observations... Just as the smokey got upto temp there was a light smoke that came off the firebox mainly, my guess is the gloss maybe? I added the food after it had stopped. Welcome to the world of evil stick burners! Love my Tri-Fire Did you season it properly and give it a burn in for the first ...

Also don't forget to let it rest before attempting to pull it, I would say let it rest for at least 30 mins... I tend to let mine rest for at least an hour, sometimes longer depending what time I pulled it off the cooker.

- It has skin on a side but I wasn't sure what to do with it. Does it stay on, or removed at the start/part way through get made in to crackling? I was thinking if it gets removed to make the crackling in the oven. I always take the skin off mine but know some people like to cook with it on... Last...

Another vote for just putting foil down. That's all I do with mine, line the bottom with foil and change it every couple of cooks (ie. when I remember ).

A free offset! Nice score! Welcome to the world of evil stickburners! I don't have any bricks or tuning plates in the Tri-Fire but then again I haven't done any really big cook ups. I will probably invest in some tuning plates at some point. From what I read when I was researching offsets the chimne...

Oh man! That is one nice looking offset! I wonder if the gf would notice if I park one of these next to the Tri-Fire and say it's been there the whole time? Swap the Tri Fire out and just say it grew up! :D I like it! Plausible deniability! When questioned I'll just say it's the same offset that's ...

That looks great Ali!

Oh man! That is one nice looking offset! I wonder if the gf would notice if I park one of these next to the Tri-Fire and say it's been there the whole time?

urbangriller wrote:Didn't know you were doing that Wazza! we should have put the Grill Grates in the DC to get a rocking flame grill going!

Cheers
Chris

Rematch at the next Speakeasy?