Search found 2540 matches
- Fri Oct 16, 2015 12:25 am
- Forum: WOOD FIRED & PELLET BBQs
- Topic: Big Cook this Weekend - thoughts please?
- Replies: 9
- Views: 7102
Re: Big Cook this Weekend - thoughts please?
I think you will retain more moisture and the ribs will have a better flavor if you can reheat them whole.
- Fri Oct 09, 2015 1:25 pm
- Forum: THE TIN SHED
- Topic: WA - Porky's BBQ & Bar
- Replies: 17
- Views: 10174
Re: WA - Porky's BBQ & Bar
We always try and give a place 2 shots...Everyone can have an off day!
burb wrote: FWIW I gave this place another go last Friday night. Brisket was a lot better than the first time, good flavour and stayed nice and moist with fat slicked all over it...
- Thu Oct 08, 2015 9:16 am
- Forum: WOOD FIRED & PELLET BBQs
- Topic: Brisket and Chicken Lollipops
- Replies: 17
- Views: 7458
Re: Brisket and Chicken Lollipops
It is a great idea, a couple of the guys over there have done it!
- Wed Oct 07, 2015 8:39 am
- Forum: WHAT DID YOU COOK
- Topic: What Did You Cook Part 11 - January 1 2015
- Replies: 980
- Views: 243919
Re: What Did You Cook Part 11 - January 1 2015
I have gotten away from casing sausage for turn in, turns to many people off...It was a 50/50 Beef & Pork, with jalapeno's, onions, garlic, cumin and chili powder...way to lean, I left the fat out and it cost me real bad! The Sausage category is just one of the turn ins at the American Royal...C...
- Tue Oct 06, 2015 12:55 pm
- Forum: WHAT DID YOU COOK
- Topic: What Did You Cook Part 11 - January 1 2015
- Replies: 980
- Views: 243919
Re: What Did You Cook Part 11 - January 1 2015
What did I cook? A Very Embarrassing Sausage entry for the 2015 American Royal Open that took 197th out of 345 entries...After tasting this, I cant even imagine how bad those other 148 entries are to come in below this! http://i110.photobucket.com/albums/n90/lwnna/2015%20American%20Royal/IMG_0001_5....
- Tue Oct 06, 2015 12:40 pm
- Forum: WOOD FIRED & PELLET BBQs
- Topic: Brisket and Chicken Lollipops
- Replies: 17
- Views: 7458
Re: Brisket and Chicken Lollipops
All I did was the Product Review of the Product for Pelletheads.com...I do not have a DD on either of my GMG's...
- Wed Sep 30, 2015 8:16 am
- Forum: WHAT DID YOU COOK
- Topic: What Did You Cook Part 11 - January 1 2015
- Replies: 980
- Views: 243919
Re: What Did You Cook Part 11 - January 1 2015
Hat Dang them Ribs and Chicken look good!
- Wed Sep 30, 2015 8:15 am
- Forum: WOOD FIRED & PELLET BBQs
- Topic: Traeger in Australia
- Replies: 7
- Views: 3990
Re: Traeger in Australia
Yeah, send UrbanGriller a PM and he will get you some intel...We hope to welcome you to the DarkSide real soon!
- Tue Sep 29, 2015 11:29 pm
- Forum: WOOD FIRED & PELLET BBQs
- Topic: Modifying a GMG DB
- Replies: 1
- Views: 2108
Re: Modifying a GMG DB
I did a very poor job of it, but I added some brackets, cut out a couple of slots in the front and put in a sliding 2nd shelf.
- Fri Sep 25, 2015 1:06 pm
- Forum: BBQ PRODUCT/GADGETS/TOOLS SUPPLIERS
- Topic: Kickstarter: True wireless meat thermometer...
- Replies: 25
- Views: 11751
Re: Kickstarter: True wireless meat thermometer...
I am tellin ya, I am gonna live long enough to see the replicators like on Star Trek...its all about Matter, cant be destroyed, just changed!
- Fri Sep 25, 2015 1:01 pm
- Forum: BBQ TECHNIQUES & RECIPES
- Topic: Colonel Sanders Bean Salad
- Replies: 3
- Views: 3119
Re: Colonel Sanders Bean Salad
Used to be one of my favorite sides at KFC, they dropped it over here years ago!
- Thu Sep 24, 2015 11:17 pm
- Forum: WHAT DID YOU COOK
- Topic: Beef Ribs 23/09/2015
- Replies: 9
- Views: 4118
Re: Beef Ribs 23/09/2015
About $6.25/kg...
buzzawak wrote:Bentley how much do you pay for brisket per pound where you live ?
- Thu Sep 24, 2015 10:29 am
- Forum: WHAT DID YOU COOK
- Topic: Beef Ribs 23/09/2015
- Replies: 9
- Views: 4118
Re: Beef Ribs 23/09/2015
$12.18/lb. for pork ribs WTH? Man, at that price the ribs would have to cook me a Pizza too! Those are much meatier beef ribs then you can get here unless you have them specifically cut!
buzzawak wrote:Really wanted pork ribs but wasn't going to pay $26.80 kg with very little meat on them.
- Thu Sep 24, 2015 6:13 am
- Forum: ABBATOIRS
- Topic: Cryovac meats
- Replies: 7
- Views: 4876
Re: Cryovac meats
I Wet Age my briskets for 35 days from package date...3 months, never heard that for Wet Aging, would be a stretch in my book, but lots of folks like to push the envelope more then me...I have heard of Dry Aging that long. In my experience with Dry Aging, I have found that about 28-35 days is optima...
- Wed Sep 23, 2015 9:23 am
- Forum: ABBATOIRS
- Topic: Pastrami Please
- Replies: 9
- Views: 4716
Re: Pastrami Please
Sorry I did not see this thread sooner...you probably got it all worked out now. My rub is pretty simple, I go light on coriander and heavy on pepper, also use some garlic, onion powder, paprika and ground mustard seed , and just a touch of brown sugar. I do like to steam it to finish as I think it ...