Teemore
One foot out the door
Mackka said:
You're right Macca, the salad needed a bit more cooking :fire: :fire: :fire: and the venison was overdone .
Today I COOKED.
- Thread starter Ramjet
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You're right Macca, the salad needed a bit more cooking :fire: :fire: :fire: and the venison was overdone .
wow. You people cook some awesome food. I am still cooking but busy with work and taking care of Marg. She bought me a cheapo offset. I gave it a clean, sand and coats of paint. It came up pretty good. First test run on Wednesday and I must say I am impressed. Temp control was brilliant. I need to buy a better offset to have even more control. Did Salmon for lunch and pork ribs for dinner. Poppers as starters and a small brisket because..... why not. It was all divine. Grandson Deano came to visit so we fired up the mini weber and he did some sausages. Good times.
Ramjet said:
Ooooo yeah. That's some serious BBQ right there.
:Y: :drooling:
Got a Hibachi for Dads Day and I have seen them used on MC but any of you folks used one, have one? I have looked on web trying to buy a book but no luck. I know it uses charcoal, so is that the same as heat beads?
All help appreciated.
Mackka
PS
That looks the goods RJ.
All help appreciated.
Mackka
PS
That looks the goods RJ.
Belated father's day BBQ.
Buying a pork belly the old fashioned way.
Fired up the grill at 7:00 am and did the belly, dino beef ribs and very thick butchers pork snags.
Got to.love the smoke ring.
Buying a pork belly the old fashioned way.
Fired up the grill at 7:00 am and did the belly, dino beef ribs and very thick butchers pork snags.
Got to.love the smoke ring.
Mackka said:
Hey Mackka
Hibachi grills work really well. You can use beads or charcoal, but I reckon charcoal tastes better. The main thing to remember is to not use them inside. There have been a number of deaths from CO2 poisoning among people who did so.
Thanks Doc I knew you would come through with the knowledge. I knew it was outside, although Masterchef used it inside, but 30 foot ceilings. I was mainly concerned that heat beads were saturated with a propellant and thus transfer that to the meat.
Thanks again
Stay Safe
Mackka
PS
You are very lucky to have that butcher.
Thanks again
Stay Safe
Mackka
PS
You are very lucky to have that butcher.
Mackka, I reckon charcoal is the cleaner fuel but that said there are some good briquettes and some bad charcoals.
Mulga and gidgee are supposed to make top charcoal, if you can find them.
And yep, its great have an old-fashioned butcher. He even grows his own beef (Murray Greys or Square Meaters).
Mulga and gidgee are supposed to make top charcoal, if you can find them.
And yep, its great have an old-fashioned butcher. He even grows his own beef (Murray Greys or Square Meaters).
Mackka said:
Heat beads are charcoal. Well manufactured charcoal. Like chip board. It's real wood but maybe small scraps compressed together. Buy a good brand and the same every time so you can be consistent. Don't buy "easy light" varieties. They have kerosene or other nasties which can taint the food. Lump charcoal is readily available. Even woollies has it. I have no experience but apparently it burns hotter and longer than heat beads. I am going to try some in the offset. As Doc said it burns cleaner.
Made nachos with leftover smoked ribs and brisket.
Thanks again Doc and RJ for the advice, I will search some out and give it a go.
Cheers
Mackka
Cheers
Mackka
Had a day off and a great day at Oallen with Bazza.we met a number of other members' which was great. The big flood had moved a lot of gravel and sand and a lot of it had been deposited down stream of the bridge and it was almost unrecognisable in places. One of the guys was working very hard, but Bazza and I had an easy day and a good chat. I had a Reshes at morning tea time too.
Got home and decided to cook Chinese. Fried rice, beef and black bean and combination bean curd hot pot.
All in all a great day.
Got home and decided to cook Chinese. Fried rice, beef and black bean and combination bean curd hot pot.
All in all a great day.
Looks great -but I don't like chicken after all my hospitalisations.
Baby back ribs 6 hours over charcoal and apple wood chunks, wrapped for the last 2 hours before saucing and finishing over the coals.
Beer Brats bought the bratwurst from 2018 Australian champion bratwurst maker at Waikerie. Easy to make brown brats remove soften onion add brown sugar, thyme, coriander beef stock & 375ml malt beer and brats & cook until reduced served on home made bread or over mashed potatoes
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A quick lunch
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Can't complain about that spread goody :Y:
That almost looks too healthy :lol:
Rob P.
Rob P.
