Aussie BBQ Forum

I started smoking using wood chips in foil packs on my hooded gasser, it did the job to get me started before moving on to something more suited to the job... Controlling temps was easy by just adjusting the gas levels. For my next step, I jumped straight into an offset smoker, the Hark TriFire, and...

Yeah, that cracklin' looks amazing! We had a 5 chilli Mexican pulled beef a few weeks ago, and I had heaps left over, so vac-sealed and froze it in small batches to use later. Tonight we had pulled beef pizzas... With the depression of heading back to work tomorrow setting in, I wasn't up to making ...

But I have a trick to keep the machine cool, I made a water bag out of vac seal bags, I tape it around the auger and then stick it in the freezer... Once set, i'm good to grind for a while. That and I ground it all yesterday while the it was cooler. Love your work. :D Here is a quick guide on how t...

I've worked out a pretty sweet way of keeping the auger of the cheap little meat grinder I bought nice and cold when doing large batches of mince. I made up a small water bag using vac-seal bag rolls, and wrapped it around the feeder tube and auger housing before chucking it in the freezer, here are...

Is a cabinet smoker legal in a fire ban?

Look in the old posts for Mountain Micks recipes, use the bases then make your own recipe. His work is brilliant and helpful. Not trying to tell you how, just a suggestion.. Those look great Titch. I'll hunt around for the recipes, and help is welcome! I'm trying to make some 'lean' sausages so my ...

Garth, I'm hoping your nowhere near VIC or SA, I cannot imagine the amount of ice needed in the grind to keep things cool enuff to make sausage in 39-42C heat today..LOL Great job on the links, for a first timer, you pretty much got it nailed. Takes a bit of practice to get the pinch in the right p...

Today was sausage day! I ground up a heap of chuck yesterday and split it into two lots, half is just good 'ol beef and cracked pepper, the other is beef with ale and caramelised onions. Getting pretty close on the baseline recipe, just need a little more fat, and i'll mix the grind size next time.....

I'm enjoying the curing side more than the BBQ side at the moment, finding the time to fire up the offset for a long cook is a bit of a struggle at the moment, these projects are a great set and forget deal. Still, i'm mixing it up and starting some cider brined, maple glazed, hot smoked bacon with ...

I pulled out the pancetta today and it was dried a little more than the target, so it's good to go! Sliced it open, and BAM! It's awesome, I shaved some off and had a taste, then chopped some up into cubes and fried it off... As with pretty much everything, it was even better when fried. http://i.im...

Sounds like it's time for another fridge.

Coppa with Banquet bags, salt, and (Cure No1 @ 1tsp per wet kg of meat) would be what I would run with. Pending on size and Shape of meat portion, about 3 weeks in a sealed container with the dry cure, turning every two days or so, when firm, rinse in cold water, wrap thickly in cloth, place into f...

This looks great. I might try it and stuff the mix into banquet bags to get an all around smoke ring.


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Brilliant piece of kit A hint if you so care to heed Clean the tips of the nozzles with some coarse steel wool before using them. Takes away any sharp pieces that may tear the casing, almost polishing the edge :wink: I picked up one very similar on eBay, vertical 5kg capacity, 2 speeds various size...

I'm going to try a number of ways to do things, and eventually work out my own style. This appears to have worked, and i'm stoked to have done it the traditional way, with just salt and time. But i'd always be concerned giving it to other people, just in case they did get sick. I've bought some more...