Aussie BBQ Forum

My experience with legs of lamb is don't take them anywhere above medium rare if you want a moist result. 60-65 degrees C would be my personal limit, preferably around the 60C mark. If you go into medium and well done territory it will not be as moist. There is not much getting around that. Shoulder...

I wouldn't use the baskets at all with the roti. If you put all the coals under the chook u will end up with a massive smoke generator and a blackened end product that still hasn't cooked through. If you put them all off to the side with a drip pan underneath you don't get any smoke really and you n...

Remember it's the time at temp that is important when smoking - may as well get up to temp nice and fast IMO and then drop the smoker temp right back to let time work its magic at that higher meat temp - works for me anyway! Kinda... If you go full whack to get it up to temp, you'll overcook the ou...

Yep. If the kettle is out of the wind and I'm using the snake method, I just setup the fuel properly, leave the vents fully open and then go to sleep. By the time the morning arrives, it's usually pretty close to being ready. I find the snake method on it's own like that keeps the temp in the range ...

I'm in a similar boat. Chris - does that mean closing the vents and doors won't kill the fire? Is there any way this smoker can be modified to do that? Mind you, it might have little value as I imagine you start cooking when the wood has got down to coals, which means the wood won't last that much l...

My 2c is that you need to work out what fuel you want to use first. Heat Beads or do you have access to cheap charcoal? If so, a kettle will do everything. They're great fun to play with. But if you're burning lump at $2/kg+ and doing it regularly for long periods then efficiency comes into play and...

IME a decent Topside is good for: - Jerky - or any technique that involves lots of brining / injection (it doesn't make a huge difference but every little bit helps to prevent it drying out and add some flavour), cooking at ultra low temps (eg UG's Route 66 - smoking temps are too high) and going no...

Beware of the Australian Paralysis Tick! http://www.abc.net.au/science/articles/2014/02/25/3951271.htm It might just give you a severe allergy to.... meat! Of all things! One of the many advantages to living in WA - we don't have these little $@^@s! Could severely limit the enjoyment of BBQing for s...

It self bastes but that just means the juices give a nice colour and flavour to the meat before they fall in the pan. The amount of juice the meat loses overall is directly proportional to the temperature of the cook (both oven temp and internal temp you take the meat to), not whether the meat is sp...

What titch said. More time to rest. Don't worry about it losing temp - that takes ages.

I've hooked up my Performer to a 9kg tank. Fill a chimney with beads, put it on the grate, press the button and then come back in 10-12 mins to a rocking chimney. Takes a lot less time with charcoal. It works great when you can just leave it going and go worry about food prep instead. But despite re...

Bump! I know it has been a long time for this thread but it probably deserves a bump for the newbies and I've been searching the forum without much luck for advice on the safe internal temperature of fish. My dilemma over the weekend was with fresh salmon, which tastes really moist and lovely cooked...

cheers busio! I thought it was a stainless tray! like the vegi Q pan! And you just throw in the dishwasher! well $14 of glad foil will go furter then weber throw away trays! Sent from my GT-I9305T using Tapatalk 2 Makes you wonder why they don't sell those - or stainless drip trays for kettles that...

I live right next to the coast and have a Weber Performer and two kettles, one of which is twenty years old already as I picked up off a neighbour's verge a few years ago. I BBQ a fair bit more often than you plan on doing and couldn't be happier with their longevity, performance or how easy they ar...

Just be warned you pay a lot more around here for a fresh one at Christmas time. A natural result of the fact that hardly anyone eats turkey at any other time of year (their loss in my view!). YMMV but in Perth we have had very good results from the Mt Barker frozen product... Keep an eye out from B...