Aussie BBQ Forum

I tend to use pork neck mostly - aka pork scotch fillet. You can get it anywhere - even in supermarkets (better prices at a local / bulk butcher though). Beauty of it is that it comes ready to go. No need to have to explain to your butcher how you need the Boston butt done or trimming and removing f...

Sounds like you need a Kamado to cook potatoes in Dave?? It's hard to beat that charcoal flavour on a spud :wink: They look great Dave! I actually find that it pays to get picky on the type of potatoes you use for different things. Sebagos are a great alrounder, but I love duckfat kipflers with rose...

Looks great Andrew!

Did you make the Kamado table/shelf yourself?

Gary

I'm with the posts above, my thumb gets tired. :roll: I was considering changing the switch on our Looft to a toggle so I could just turn it on and save the "Tired Thumb Syndrome" which would be the biggest drawback of the Looft. I guess that it's a safety feature though so you don't walk...

Hi Hogsy, I don't want to debate it (being the vendor) - I'll leave that to others - but, I'll just point out 1 feature of the Electric Charcoal Starter: Once you turn it on and throw some charcoal on top - you can then go inside to prep/rub your meat, etc. 10-15 mins later you're ready to rock n ro...

Any pics of your PP presentation?


Gary

I am thinking of getting a set of grillgrates. I have a 18.5" wsm and a standard size kettle. Sometimes after smoking something on the wsm I put the top rack directly on the charcoal ring to cook something. What size grillgrates would fit the wsm and kettle?? Would this be the right set https:...

Do you mean just bbq'd food? I do big weekend cookups and freeze a few containers for quick weeknight meals, of things like: bologniase; stews; soups (pumpkin, cauliflour, etc) beef strogonoff; curry; Most of the above can go straight into a saucepan on low straight from the freezer - then just need...

Ok, cool. I'm keen to see how they turn out. I'm just reading a couple articles now that say 80/20 is the way to go? so who knows - sounds like a test we need to do! We just did a little burger comp on our facebook page last weekend. My current goto burger recipe is the Huxtaburger - simple, but blo...

Usually a mix of beef is recommended to give a mix of flavour profile and fat content - I think Heston recommends chuck, brisket and short rib in his search for perfection. http://aht.seriouseats.com/archives/2008/05/the-blumenburger-the-most-laborintensive-hamburger-in-the-world.html But, back to r...

Hi mdem,

Welcome to the forum. Nice 'little' introduction!

This tells you how to post pictures on the forum:
http://www.aussiebbq.info/forum/viewtop ... =12&t=5380


Can't wait to see what you've been cooking/smoking/etc and how your bbq adventures continue...


Gary

shayneh2006 wrote: Tonight, we had Vietnamese Chargrilled Sesame/Lemon grass Pork shoulder skewers with Viet stir fried rice.....

Stunning Shane! What's the recipe?

Gary

Mines been fine - had it for a year or 2. Not that I use it that much anymore - I've got other lighting methods. But, never had an issue with my looflighter.

Gary

What a strange response by a small business. I find it amazing that a butcher would knock back business - and risk damaging his reputation - over the cost of a bag. You flip the story around to "and the butcher gave me the 100g of mince for free!" and that blokes got a customer for life......

The one near big gun has them that is. Not sure about Compton rd bunnings.

Gary