So ive been seeing alot of american inspired dishes going around in queensland the last couple of weeks. Especially low and slow beef briskets and pork.
The pictures look nothing short of amazing. Are these results achievable on the kettle? if so what kind of rub can you use? how is the charcoal set up? what type of charcoal is required. Cooking time?
Im always doing chicken thigh fillets and steak on the kettle but looking at other meat to use.
If anyone can point me in the right direction i would greatly appreciate it
Last edited by pelez80 on Wed May 13, 2015 12:35 pm, edited 1 time in total.
Can't really help with cooking times etc, depends on the meat, the cut, what you want to achieve etc. same goes for rubs, will depend on the meat and your tastes
In most cases on a kettle you would be looking to run the snake method. A quick Google will help explain.
You can use brickettes (heat beads) but I prefer lump as its a natural product. But it's a bit of a personal preference I guess
Coolabah Gas Smoker, Weber One Touch, Dragon Kamado
i have seen the snake method which is pretty cool. Im still new to the charcoal scene and with work being busy lately, still have yet to try other methods of using the kettle. I love the taste of charcoal, so really looking at roasting and low and slow methods
Don't be too put off by it mate. I lurked these forums for the better part of 2 years before i got started. Don't depend on your low and slow cook as being the main attraction at dinner for the first few cooks, it might turn out badly.
Want to be an expert? Practice is the key. I used to be a professional cook, and since discovering low n slow 3 years ago, I'm still learning . Practice and education (this forum) are your friends. Best of luck.
The best place to start is to have a look at a few youtubes (check out the Aaron Franklin ones) so that you're familiar with the cut of brisket you're looking for. You may need to order it ahead of time at your favourite butcher as it normally ends up in sausages, so they'll have to save it for you. Well worth it the hassle in my opinion.
So ive been seeing alot of american inspired dishes going around in queensland the last couple of weeks. Especially low and slow beef briskets and pork.
The pictures look nothing short of amazing. Are these results achievable on the kettle? if so what kind of rub can you use? how is the charcoal set up? what type of charcoal is required. Cooking time?
Im always doing chicken thigh fillets and steak on the kettle but looking at other meat to use.
If anyone can point me in the right direction i would greatly appreciate it
:mrgreen:
Oh poobum! 
We might have to live with that one 