Hello from Central West NSW

[BilliBBQ]

Hello all,

Thanks you for accepting my application to join this forum.

I am a farmer from near Cowra NSW, and do enjoy the odd BBQ. We have adult aged kids who come home from time to time to replenish their supplies of home grown produce, particularly our lambs which we raise and process. Life on the farm can occasionally have its advantages.

We also have a plentiful supply of white box (Eucalyptus albens) timber which we split for our house and also use it for the occasional BBQ/spit. White box is a=n extremely hard timber and creates beautiful coals. We have been known to use some of almond tree (we have a number growing randomly in our paddocks) to add to the smokey flavour of our spits.

Just looking for some more ideas to add to the lineup. We can process chicken, pork, beef and lamb, so the options are open.

All the best, Anthony

[Cobblerdave]

Gday
And welcome Bill. Lamb cooked over white box coals sounds pretty yumm. This forum you can post forum you can post pictures but unfortunately no smells. So I’ll have to use my imagination for now. The forum is a little slow and not as busy as it once was which is pretty normal for forums. If you can’t find what you’re looking for please ask. You might not get an instant answer but you will get one.
Again welcome
Regards Dave

[BilliBBQ]

Thanks for the welcome, Dave. Appreciated.

[Davo]

Welcome BilliBBQ,

Sounds great that you breed so much livestock, Cowra is an awesome place from the awesome Japanese Gardens to the grasshopper plague we ran into when we stayed there......gosh, there were so many of them, we had them jumping around in our Motel room so the Mrs would not in a million minutes turn off the lights

So, when you cook those glorious animals you raise Billi, what kind of BBQs do you normally cook them on? Spits, pellet grills? camp ovens, Gas grills, Weber Kettles etc or a big arsed Offset Texas Grill?

Do you do any low and slow or is it hot and fast most the time? What about a whole beast like a pig or a whole Cow?

I'd be interested in how Farmers and in particular those who can home butcher their own stock, what are your favourite techniques?

Cheers

Davo

[Smokey]

Welcome Anthony, I was passing through your way last July. Could not believe the amount of goats wandering around on the way in from the west. Was a little too busy a road to drop one but was tempted. Beside we were already well and truly fed with goat back in SA.
Welcome to the forum. I look forward to reading how you and your family do things.