Aussie BBQ Forum

New BBQ'ers whom come in guns blazing claiming their BBQ is the best bbq ever and its on a GAS bbq arent treated with much respect by the community as there is ALWAYS something to learn and these users will quickly be "schooled" by veterans. On the otherhand some of the "veterans"...

BTW, I thought I read somewhere that the smoke ring was to be ignored in Competition judging as it can be artificially induced somehow? this is correct however in comps you cant use gas or electric so its not so big of an issue. the smoke ring can be induced using nitrites (similar to curing ham). ...

So its the fuel that provides most of the flavour, not the wood that is being 'smoked'? Makes sense as to why it makes such a difference then. Burning Gas (propane) outputs h2o and co2 and in some case CO Burning wood voids the chamber of o2 and tends to produce more NO the reason a fuel bbq tends ...

so really flavour is the real reason? I haven't eaten a proper smoked meat on charcoal so I will take your word it tastes better (anyone in my area want to feed me with meat cooked on charcoal feel free to speak up lol!) not 100% true, some of the new Gas BBQ's are VERY close to that of a charcoal ...

the negativity stems from a number of areas. Poor Quality gas Grills Inability to efficiently recreate "low and slow" Inability to reproduce a solid fuel taste I will try to elaborate. the forum is a resource to the australian community of BBQ'ers (all of australia) and many of these new m...

i would suspect its australian grown Tajima.

there was a BIG shipment that was canceled about 3 months ago and i was getting it at $10 per kg
it was to this day the best texas style brisket ive ever cooked

urbangriller wrote: You are not doing anything wrong, it just means there was probably a low level of Nitrous Oxide in the Smoker.

close but not quite correct

Nitric Oxide (NO) is not the same as Nitrous Oxide (N2O)
smoke ring forms as part of NO and CO interacting with Myoglobin

fair call on all. brisket wise we couldnt cook onsite unfortunately so it was done offsite cooled then brought back up for service. as for andys cooking method he doesnt go for BIG bark, just his style i guess. pork was taken to 185 (only 2 of the 8 butts were taken further) and the money muscle, ho...

oh god....the planked salmon
yea i was out back shitting myself that we left it too long (i like a rare salmon)
im glad you guys liked it, i cant take the credit for the recipe but at least it wasnt ruined by the cook right

favourite dish on the night?

i was loving the sliced pork personally, im so over pulled pork

No worries

have a chat to Gary's Meats in Prahran about baby back ribs loin on.
the ones i had cooked for an event were STELLAR!

Quite a few WA suppliers added now http://www.aussiebbq.info/forum/viewtopic.php?f=8&t=15297&p=138303#p138303 Cape Grimm – Grass Fed THE MEAT SAFE - Subiaco, WA FLOREAT GOURMET MEATS - Floreat Forum, WA MARCO’S FUSSY MEATS – APPLECROSS, WA THE BUTCHER SHOP - Innaloo, WA SWANBORNE IGA - Swanb...

list updated

freezedrying = the answer, same with mustard powder.
the reason is that heating vinegar (which is a big part of it) will make you loose that pop