What Did You Cook Part 8 - Aug 2013

[Nath]

A couple of T-Bones. Tatonka Dust on mine, plain S&P on SWMBO's.

GA's do a cracker steak!!!

Looking good! Cut yourself a cast iron grill out of an old gasser grill then you'll really be in business. Looks delicious.


Nath

[Nath]

Picked up a few kg's of chicken wings for something simple tonight.

Coated in Louisiana wing rub. Out in the kettle indirect with a small banksia cone.


Let cook for awhile then basted with franks red hot bbq sauce mixed with this extra hot sweet chilli - a well balanced chilli sauce
When I opened the kettle to baste. This appeared.

Would the blue flame be due to the alfoil? I don't usually use a baffle.

End result



Nath

[urbangriller]

Had BBQ School Last night, so cranked up the GMG Jim Bowie to do a lamb shoulder.


Set the GMG to 99C at 10am....came back to load in the food and beer at midday:



Then came back at 4pm for the class, Lamb was sitting at 96C, so i cranked the GMG down to 70C to "Park" the Lamb.



Then an hour later served it up, most of it was gone before Kirsty could get the camera out!



What a joy the GMG is....great temperature control!

.....and that is the $14.99 Bar-B-Chef grill mesh mat from BBQ's Galore.

Cheers
Chris

[Gumb]

Please stop Chris, I'm tempted enough already. Just curious, why fire it up 2 hours before the food goes in?

[urbangriller]

Please stop Chris, I'm tempted enough already. Just curious, why fire it up 2 hours before the food goes in?

Ha!

I put the lamb in when I fired it up...just didn't take a pic.....first pic at the two hour point (midday)....when I was getting all the food and Beer for BBQ School ready.

Chris

[Nath]

Had BBQ School Last night, so cranked up the GMG Jim Bowie to do a lamb shoulder.


Set the GMG to 99C at 10am....came back to load in the food and beer at midday:



Cheers
Chris

I think that quote is where the confusion lies.
Reads as if you came back to BBQ School to load food into GMG, but what I think you meant is load in food and beer for BBQ School!

[Chargrilled]

Traegerized tri tip

[urbangriller]

That Tri Tip looks good...what temp did you go to?

Chris

[Chargrilled]

That Tri Tip looks good...what temp did you go to?

Chris

57, rested to medium

[donburke]

That Tri Tip looks good...what temp did you go to?

Chris

57, rested to medium

i thought the pellet cookers dont do a good job of the traditional sear at high temperatures, but it looks like you've done a good job there chargrilled

[Yorto]

I just got the little rotisserie from Aldi and put a small leg of lamb as well as some pork rashers on the grill. Whilst this was going had the Weber going with my usual weekly charcoal Chicken smoked

[titch]

That looks like a feast, nicely done

[TONKA]

beef ribs again. this time i foiled them and basted with Stubbs and they came out much more tender:

[Card Shark]

[titch]

beef ribs again. this time i foiled them and basted with Stubbs and they came out much more tender:

looks like you nailed them