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blucmal
Posts: 8
Joined: Sun Aug 11, 2019 11:09 am

Hello everyone

Post by blucmal » Wed Aug 14, 2019 6:29 pm

Hello all very new to bbq. Starting at bottom working my way up👍


Unzippy
Posts: 44
Joined: Sun Jan 28, 2018 1:04 am
Location: Melbourne

Re: Hello everyone

Post by Unzippy » Fri Aug 30, 2019 5:34 pm

You have rewarding journey ahead of you 8)

What are you starting off with in terms of bbq?

paulr
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Posts: 713
Joined: Mon Jun 11, 2007 9:46 pm
Location: Sunshine Coast
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Re: Hello everyone

Post by paulr » Sat Aug 31, 2019 1:19 pm

Welcome... what sort of BBQ have you got?

Happy BBQ-ing, Paul
http://aussiebbq.info/wp - my blog
https://lifesafeast.com.au/cookingclass ... criptions/ - great cooking classes
See Me, Feel Me, Touch Me, Beer Me.

blucmal
Posts: 8
Joined: Sun Aug 11, 2019 11:09 am

Re: Hello everyone

Post by blucmal » Mon Sep 30, 2019 10:41 pm

sorry for late reply. Currently building a "u.d.s. " I have also conveted a gasmate bbq into a char grill I want to try homemade bacon and ham along with usual stuff pulled pork ribs briskit.
Was also wondering when brinning with curing salts after removed and washed can the meat be frozen without being cooked ? like in case of an unexpected fire ban? Or something else unexpected where you cant use the bbq?. thanks for the welcome I have been doing lots reading and videos. I also have just bought a sous vide circulator I have been using with good resuts, pork/beef ribs pulled pork and topside roast I then give the meat some love from smoke in a cheap jumbuck kettle bbq..

Captain Cook
Posts: 3965
Joined: Sat Jun 14, 2008 11:49 am
Location: Melbourne

Re: Hello everyone

Post by Captain Cook » Sat Oct 12, 2019 12:15 am

Hi
Brining with a mixture of salt and sodium nitrate will allow you to store it in the fridge for days in a ziplock bag. What I normally will do when there is a change in plans is to vacuum seal it.
It was an old way of preserving meat.


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