Search found 296 matches

by Lovey
Thu Jan 28, 2021 2:49 pm
Forum: FORUM WELCOME
Topic: Hi All, new here - Setup BBQ Tong Online Shop in Perth
Replies: 9
Views: 9239

Re: Hi All, new here - Setup BBQ Tong Online Shop in Perth

Manfred and Thommo,
Please stop the personal attacks, it doesn't look pretty. If you feel that strongly, take your arguments to the PM system if you wish.
Play the ball, not the man.
Peace out,
Steve
by Lovey
Thu Jan 14, 2021 7:31 pm
Forum: BBQ TECHNIQUES & RECIPES
Topic: Cooking for a Crowd
Replies: 1
Views: 6295

Re: Cooking for a Crowd

G'day Jimmy and welcome. Pulled pork burgers are a crowd pleaser, but you might need 2 shoulders for that amount of people, depending if they're big eaters of course. My suggestion would be to cook the meat and shred it the day before your gathering and reheat it on the day. You'll have more time to...
by Lovey
Thu Oct 08, 2020 10:39 am
Forum: CHARCOAL
Topic: Kamado choices in 2020
Replies: 5
Views: 12890

Re: Kamado choices in 2020

Hi, just made a kamado purchase myself. but it wasn’t as economical on charcoal as I was expecting. Are you able to expand on that please? What were your expectations on fuel usage and how does it compare to that? I've owned a Dragon kamado and found it to be very good on fuel, as I expect all othe...
by Lovey
Tue Sep 22, 2020 9:17 am
Forum: BBQ TECHNIQUES & RECIPES
Topic: Recipe Books
Replies: 4
Views: 7393

Re: Recipe Books

G'day Heyman, when you say 'BBQ', what do you mean? You mentioned American and Australian BBQ, which are normally very different. American BBQ is usually 'low and slow' cooking secondary cuts of meat over low temps for long times, whereas a usual Australian BBQ is grilling over a flame (Americans re...
by Lovey
Mon Aug 17, 2020 12:49 pm
Forum: CHARCOAL
Topic: Weber Master Touch Plus
Replies: 4
Views: 7698

Re: Weber Master Touch Plus

Nice pick up Davo, I love that colour.
by Lovey
Wed Jun 03, 2020 4:49 pm
Forum: PIZZA OVENS
Topic: New Stainless steel Pizza Oven
Replies: 79
Views: 68478

Re: New Stainless steel Pizza Oven

G'day Anthony, I used to own one of these ovens, but I didn't get as much use out of it as I should have. I never did anything apart from pizza in mine, and yes, they get extremely hot on the outside as there is minimal to no insulation between the two steel layers. I was cooking with mine one night...
by Lovey
Sat Nov 30, 2019 5:00 pm
Forum: WOOD FIRED & PELLET BBQs
Topic: GMG Daniel Boone Temp Control
Replies: 1
Views: 6338

Re: GMG Daniel Boone Temp Control

I have the DB as well, and to be honest I've never checked the temps on the grll. I find it useful to have different temperature zones though, if something's cooking a bit quicker, move it to a cooler spot. There is a lot of air being forced underneath, over the sides and ends of the grease tray and...
by Lovey
Fri Nov 29, 2019 4:04 pm
Forum: WOOD FIRED & PELLET BBQs
Topic: Traeger TIMBERLINE 1300 PELLET GRILL Purchase
Replies: 1
Views: 6420

Re: Traeger TIMBERLINE 1300 PELLET GRILL Purchase

Whilst not a 'vendor' per se, BBQ's Galore have a sale at the moment where you can get between 20-40% off, check their website for a price.
I don't know of anyone else who stocks Traegers, but Google is your friend. You have a very lucky dad BTW.
All the best,
Steve
by Lovey
Wed Jul 31, 2019 8:46 pm
Forum: CHARCOAL
Topic: Bought charcoal?
Replies: 3
Views: 7675

Re: Bought charcoal?

Don't use the Heatbeads 'easylight' in the yellow bag for low and slow cooking, you're food will taste like kero.
There's methods that you can use to extend your cooking time, do a search for 'the snake' or 'minion method'.
by Lovey
Sun May 19, 2019 3:37 pm
Forum: BBQ TECHNIQUES & RECIPES
Topic: Corrned Beef
Replies: 1
Views: 6156

Re: Corrned Beef

I use corned beef to make pastrami. I soak it in water for a day to leech some of the salt out of it, coat it in rub and use a smoking temperature (110°C ish) and I wrap it towards the end to retain moisture. Slice it up real thin and enjoy.
by Lovey
Sun May 19, 2019 3:29 pm
Forum: BBQ TECHNIQUES & RECIPES
Topic: Pork crackling question.
Replies: 2
Views: 6626

Re: Pork crackling question.

It would indeed. What I do, and others I suspect, is to remove the crackling before you wrap the pork. Keep the crackling aside and either serve it cold or reheat it when you're ready to serve.
by Lovey
Wed Apr 03, 2019 7:11 pm
Forum: WHAT DID YOU COOK
Topic: Rib-Eye, Reverse seared.
Replies: 5
Views: 7610

Re: Rib-Eye, Reverse seared.

Awesome job as always Titch, that looks sensational.
by Lovey
Fri Mar 22, 2019 12:35 pm
Forum: CHARCOAL
Topic: Weber Go Antwhere
Replies: 6
Views: 8266

Re: Weber Go Antwhere

They have some good looking gear, but it looks like they don't ship out of Europe.
by Lovey
Sun Mar 17, 2019 6:16 pm
Forum: CHARCOAL
Topic: Kamado Joe Series III is out now in US
Replies: 3
Views: 9798

Re: Kamado Joe Series III is out now in US

That's a quick turn around between models, the series II hasn't been out that long has it?