Aussie BBQ Forum

Vintage???? Hahaha....I thought I was already vintage.....perhaps even historic or prehistoric .... even the wife calls me Oji-san which means old man in Japanese

Thankyou 12 x 7 (wish i knew your real name) I appreciate this acknowledgement....really I do, probably the only time in 15 years :lol: But my workload here in now caretaker mode....that's about all..... just keeping the Ruskies out :mrgreen: Paul r hasn't even bothered to poke his head in since Mar...

HI and welcome Timbo, Dry aging steaks is not something I've ever practiced and is a bit of a delicate process. It's obvious by leaving it for as long as you did, the meat has rotted and/or has grown a mould which can make it smell like a mouldy cheese and it's not really safe to eat. I don't think ...

Could possibly be, I've been admin here since I joined in 2008 along with Captain Cook when we were co-ersed from the Weber Bullet Bulletin Board by Paulr as he had a WSM and was a member there too and I eventually bought the WSM from him as he bought a Komodo Komado. Just to think it took one bloke...

Certainly feeling it

Maybe for Australian BBQ forums but not forums in General, there's quite many other forums that have been going longer than this one. Probably with a lot more recent input.

Davo

Well I tried to get people interested in trying to build this one back up but nobody was so I haven't bothered any longer....... too many adverts here now, looks like Paul has made this into another little side hustle for google adds money.....why else would you want this forum still going when nobo...

Yeah the Photos can only be no more than 256kb and when we were able to do this, it was too late for this forum, many had moved on but we tried to save having to use Tapatalk (is that still around?) and a replacement for Photobucket which as you know, took away all the pics of the forum members and ...

Cheers Brad & Welcome

Unfortunately we don't get much an audience here as many years ago but I see you've already found Smoke Fire & Food so that's the best forum around atm.
Most from there were from here anyway.

Cheers

Davo

'Actually Beefeater is a pretty good BBQ, they've been around for a very long time (not to be confused with BBQs Galore Beefmaster brand) The Beefeater is designed to get very hot, designed to grill at high heat with lid up in the traditional Australian way whereas Weber were designed with lid down ...

Hi there HeavySmoker, sorry I missed your post. Yeah I haven't seen any reference of the Cobb for years, we did have a member some years ago from Toowoomba QLD that was a big user of the Cobb and an American Fella called Old Dave who used one. I haven't seen them in any store whatsoever so it's poss...

Bewdy

Hi Dave and welcome, This forum will be somewhat very quiet as original members have gone off to newer forum types but this was the Original Aussie BBQ foum. Another forum you can join is the Smoke fire and food forum where many members congregate. I've actually been looking for ideas myself as I'm ...

Hiya sitdown, I've been cooking on a Kettle now since the mid 90's and have never used wood only, basically because you have to wait until it burns down to coals......it's really not feasible, not to say it's not impossible but it'd create a lot of ash that would probably blow everywhere over your f...

Hi Mike and welcome to forum land. Unfortunately I've never tried sausage making and whilst I understand what you're asking, I'm unable to give you advice on this however I can help you get the answers you may need. This forum is now pretty much defunct and whilst I'm admin here, I'm also a member o...

I did a roast pork a few weeks ago in the Weber kettle but the crackling wasn't as good as I hoped as I think I didn't render enough fat out from under the skin but it wasn't a complete failure. I found this Catering goods store a few weeks ago in Albury, extremely well stocked for the Commercial se...