BBQ Pit Gallery

DATsBBQ · Post by **DATsBBQ** » Tue Aug 21, 2007 8:35 am

Pits from around the world! Hopefully a few from Aussie Land soon

http://www.ncre.biz/DATsBBQ/PitGallery/PGM.html
Take look. No ads, no pop ups, just pits.

Post by **paulr** » Tue Aug 21, 2007 8:51 pm

Oops is that a hint...
I'll go through my photo's and send you an overview of the BBQ's on my deck...

Post by **paulr** » Thu Oct 04, 2007 11:55 pm

Haven't seen this picture yet it looks beautiful...
KK out in the park!!

How come your tel-tru is so high?

Theweberchef · Post by **Theweberchef** » Fri Jan 16, 2009 12:10 pm

Does anyone here have WSM? If so, why do you like it compared to say a kettle?

Captain Cook · Post by **Captain Cook** » Fri Jan 16, 2009 12:21 pm

Go to the TVWBB forum www.virtualweberbullet.com and pose the question there. They are power users of the WSM. However their style of barbecuing differs greatly from traditional Australian methods. if you want to do a lot of smoking and lower temperature cooking 6 - 12 - 16 hours then the WSM is definitely the way to go. If you just want an occasional burn then the Kettle will suffice.
Remember "he who dies with the most BBQ toys wins"

Edit. I should have said to read the "Operating Tips and Mods " section in the TVWBB home page area. This should give you a great insight into the WSM.
Cheers
Phil aka Captain Cook

Theweberchef · Post by **Theweberchef** » Fri Jan 16, 2009 1:37 pm

Cheers Phil, I have seen that site, uber informative I thought. Has anyone here cooked with the WSM?

Captain Cook · Post by **Captain Cook** » Fri Jan 16, 2009 2:33 pm

Yes I have cooked on the WSM, done a few 8 - 12 hour cooks used the minion method. Smoked some ribs 6 hour cook. I don't use one often enough to own one as yet. The food that comes off them is remarkably good, moist and tender, however I am not big into the bark that forms from long cooks and smoke (that's the dry crusty skin on the outside).

They are a good BBQ but everyone you cook for needs to like that style of food. I find that I can do long cooks in the Kettle and the style that I use suits the kettle more. Hence my suggestion for the TVWBB forum.

Regards
Phil aka Captain Cook

Post by **paulr** » Sat Jan 17, 2009 6:34 pm

I still have a WSM and I cooked a lot with it. I now have a big ceramic so don't use it a lot anymore....
If I had a choice between a WSM and a kettle I'd go with a WSM as I consider it to be a lot more versatile!

Davo · Post by **Davo** » Sun Jan 25, 2009 8:03 am

Somebody on the VWB forums posted this cool looking lot of grills and it just goes to show how serious the Americans are about grilling and BBQ-ing when you see gear like these and they are really not much more expensive than those mega-gassers you see today.

When you've got double grillers mounted on trailers, you know it's not just for the Sunday roast

http://www.realgrill.com/index.php?pr=Our_Grills

go here and have a gander.....jeez I'd love one of these!!

Cheers

Davo

jminion · Post by **jminion** » Mon Jan 26, 2009 7:17 am

here is a one of the mobile units
https://www.twoloosescrewsbbq.com/

here is the commercial unit, it is also trailer mounted
http://www.olehickorypits.com/prod.aspx ... &ProdID=41
and
http://www.olehickorypits.com/prod.aspx ... &ProdID=34

Jim

Petesque · Post by **Petesque** » Mon Feb 23, 2009 5:19 am

Here is a gallery I have found of a bunch of different smokers.
http://www.wedlinydomowe.com/photo_galleries/names.htm

Pete

super56 · Post by **super56** » Sat May 23, 2009 9:50 pm

but there is no pic arround. anyways what is the aussie special food?

Davo · Post by **Davo** » Sat May 23, 2009 10:43 pm

Hiya Super56,

Here in Australia, we're not that big on smoking meats like they are in the USA and most of our BBQ-ing is actually grilling and even that is kinda different to the states.
We here generally use a Hotplate (griddle) that generally uses up half of the cooking area on a gasser and sometimes 100% depending on who's cooking and what is being cooked. That way we don't have to use pots, pans etc on the grill to fry eggs & bacon ,onion,tomato & mushrooms and anything else that could fall between the grillbars. If you've seen a Japanese teppanyaki grill plate, then you'll have an idea what i mean.
I love doing teppanyaki style because you don't need pans, you just splash some oil over the hotplate (or even beer is great) the whilst sizzling,throw your food on and toss around cooking very fast.

There are a few of us who are entusiasts in BBQ-ing and do like to experiment with other kinds of BBQ like low & slow, smoking, etc

Still the Aussie's favourite BBQ foods are sausages, T-bone Steak, scotch fillet (ribeye) & Rump steak, for pork it's the pork chop, Pork roast and sometimes ribs (if you can get a nice rack), Lamb is the Traditional Aussie meat, lamb chops, leg of lamb, lamb shanks.
Rabbit is starting to come back on the menu.
Chicken is always a favourite with the drumsticks probably being the most cooked due to handling issues with kids LOL.
And.....if you get a good payday near Xmas time, then it's seafood all the way baby!!
King prawns (shrimp) calamari , fish fillets, Balmain or Morton bay bugs, Lobster, mussells, octopus etc etc etc etc etc

Most seafood will be grilled on the flat hotplate griddle.

Australia is still a very young country and is about 200 yrs younger than the USA, Migrants from Europe & Asia make up a big portion of our population as well as caucasians like myself who have generational roots back in the Old Dart (England) so whilst up untill 20-30 years ago tradititional Brittish bangers & mash were a regular table fare, we have now so many influences from Greece, lebanon, China & especially now Japan & Korea. Italian influence has always been here like forever, so Australia is now benefitting from some of it's culturally diverse population and this has rubbed off and had a major influence in the way we BBQ.

Cheers

Davo

Captain Cook · Post by **Captain Cook** » Mon May 25, 2009 10:33 am

Pete
Davo gave a good dissertation of our BBQ Culture from one perspective. heres another.

Steak, Sausages, Lamb Chops, Rissoles (Hamburger meat patties) and Chicken fillets with little to no marinade or rub were the standard things grilled on the Barbie (BBQ). With the influences that Davo describes Marinated Chicken wings, Drumsticks and Pieces have become popular. There has always been a percentage of Seafood but it to has become more popular with the advent of healthier eating.

Most Australian men can burn a bit of steak, a sausage or a chop (I did say burn) to some degree or other, some pride themselves on their ability and some are very good at it. With the new styles of BBQs that have hit the Australian shores in the last 10 or so years, the traditional grilling is being supplemented by other types of cooking; roasting, direct and indirect grilling, low and slow with and without smoke and hot smoking. Because of the cost escalation of some of the more traditional cuts of meat Australians are now looking at the cheaper cuts of meat (and chicken/seafood) and how to cook them. Kangaroo fillets and Kangaroo sausages have gained in popularity, 'Roo was once regarded as poor man's food and was very common during the depression.

When demonstrating Cooking on the Weber Q and Kettle I will start with the traditional methods and food and then move on to the different ways in which they can cook with them and then show them a few simple new dishes to help them become familiar with the BBQs as well as showing them how to cook the perfect steak and perfect chicken fillet. I also show them how to cook marinated chicken wings that are full of flavour and not burnt and bitter. The most common dishes that I get asked about is: how to grill fish so it doesn’t dry out, how to grill prawns, how to butterfly and grill a leg of lamb, and how to grill a pork chop so it is not dry. I also get asked a lot of questions about grilling/roasting vegetables.

You can see from what I demonstrate and what I am asked that it is mainly grilling based and there is a variety of dishes in the mainstream.
I do demonstrate cooking a brined chicken in the kettle and adding a little smoke to it and to making ham from pickled pork in both the kettle and the Weber gassers. I also do a wide variety of other dishes both in the Kettle and in the Weber Gassers (Q and Genesis) depending on whats seasonal at the time and any special requests from the store or customers. If I was to nominate the most common meat grilled it would have to be lamb chops followed by sausages.

Generally at an Aussie BBQ men are too busy talking football or cricket and drinking and are not overly concerned about what they are eating. The women are too busy talking about their men and what pigs they are to worry about anything else - desserts are another subject. All the women compete in the BBQ dessert challenge, their desserts are loaded with calories and comprise of the most decadent ingredients. Woe betide the man who doesn't say that his partner makes the best dessert in the world. The women gorge themselves on all these calories trying each others desserts and then wash it down with a glass of diet coke because they are trying to lose weight. (Female logic somewhere there?)

Barbecue in the American Dictionary is a verb (to barbecue - cook something low and slow.)
Barbecue in the Australian dictionary is a noun (a party outdoors - generally with some type of grilled food and a truck load of alcohol) -----

Which one would you prefer?

Regards

Phil aka Captain Cook

Davo · Post by **Davo** » Tue May 26, 2009 4:55 pm

Might have a bet each way on that one Phil, but veering towards the latter!!

Davo