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Anyone else into BBQ?


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Becoming a slight obsession of mine having recently completed a BBQ school training course so in my quest for the perfect "low and slow" overnight cook I picked up a PID controller that will (hopefully) control temps in my Kamado Joe charcoal ceramic cooker within a few degrees via a bower fan into the firebox.

Amazing tech is now available for these types of cookers with this particular unit being able to cook at x temp until meat reaches x temp which then takes over keeping the meet at said temp for x minutes hopefully saving me from getting up 3-4 times during the night to check temps on 10+ hour cooks.

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The Rig - Primo Oval XL The results

Fresh Barramundi, Valencia Orange, my back yard coriander, extra virgin olive oil.   Cooked on the Weber with the fish never touching the hotplate - instead atop the oranges with the bbq lid

Little fathers day present to myself.      

I haven't dipped my toes yet into slow cooking meat, but now the weather is nice, every once or twice a week the barbie gets fired up. Just now I enjoyed a couple of grilled beef fillet steaks with my wife after the sushi search proved unsatisfactory.

 

I remember my dad for his 50th dug a hole in the ground, about 10-15 cm deep, and about 1.5x1.5 m2 in size. Filled it with wood, fired it up, and stood a lamb beside the fire for about 7 hours, turning it every now and then. Yum!

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My brothers father in law does this amazing Greek lamb on a spit, I look forward to every Xmas time going there for the day! " Us Greeks know how to slow cook a Greek style lamb on a spit". Yummy! :thumb:

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Being doing slow cooking for many years. Particularly ribs, joints using rubs, marinades et al. I usually include something in my GTGs along with fresh oysters. I now have a separate set of BBQ grates for finishing the meat with caramelising marinades as the residue can take a while to clean up

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into BBQs but not slow cooks...mine are more slap it on ....flip it over and then its off for resting and eating :D 

 

this is just plain lpg fed conventional bbq. 

 

keen to pull out the hibachi char griller more often. we have one of these :)

 

https://www.barbequesgalore.com.au/bbq-cast-iron-heavy-duty-hibachi-oval-hibo

 

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Lots of budding bbq pro's here but fear you've elevated things to a heretofore non existing level. :(

Must get into wood fired cooking, have a half 44 drum on a stand and a free standing spit I should use - hassle of getting right embers and maintaining puts me off.

Look forward (by some miracle) to sampling your produce @@Tubularbells

[emoji3]

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Got a few BBqs

A 6 burner flat plate on mains gas, just outside the back door. This gets the most use. Avge 3 nights a week. Going strong after 10 years (Bunnings Chinese Cheapie)

 

Got a cheapie charcoal grill/oven. Handy feature of being able to wind coal tray up and down to adjust heat. Used much less often, but oh so tasty. Not tried a low and slow in this yet. Chooks and Lamb legs have been quite successful.

 

There is also an outdoor convertable coffee table/fire pit/grill. Gets more use in winter. Grill is too close to the coals unfortunately and doesn't work real well as a grill.

 

edit: Have used the coffee table like this successfully......

 

Cook marinated Tikka Chicken skewers over coals.

Carve into fresh made Masala sauce made on stove.

Place wok on coffee table outside and sit around fire eating.

Edited by comfortablynumb
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those charcoal grillers do some amazing tasting food. just have to cover them above with a lid and get this lovely smokiness. great for fish, steaks anything. mine cost me about $49 if I remember for the hibachi we picked up. we've even taken ours places e.g. to a park picnic and such :)

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Lots of budding bbq pro's here but fear you've elevated things to a heretofore non existing level. :(

Must get into wood fired cooking, have a half 44 drum on a stand and a free standing spit I should use - hassle of getting right embers and maintaining puts me off.

Look forward (by some miracle) to sampling your produce @@Tubularbells

[emoji3]

 

Evil one, why not knock up a UDS (Ugly Drum smoker) for CHEAP!

 

http://www.instructables.com/id/Build-Your-Own-Ugly-Drum-Smoker-UDS/

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It's now approaching the 11 hour mark and I'm absolutely loving the new controller. Rock solid pit temps throughout the night requiring zero intervention now means I'm no longer a bear the next day from lack of sleep (yay)

Meat appears to be in the "stall" period which tends to happen @approx70+ internal temps which is where the connective tissue begins to break down and render on these tougher cuts so the internal temp can hold for 2-3 hours without rising.

Also as you can see my mate is performing his duty admirably keeping a close eye on those who decend from the sky who are now starting to mass in the giant gum having the sweet scent of BBQ rammed up there noses throughout the night :)

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@@Tubularbells

That's some hi-tech BBQing haha

Done a fair bit of cooking on this little thing both when camping and at home

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I made this plate stand for a mate who just has a little fireplace on the ground (half circle of bricks)

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And am going to make a plate arrangement for the new firepit soon as well.

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So yeah.......not a lot of digital displays and electronics here hehe

Have one of those drum smokers here which we bought second hand a while back, but not used yet.

From what I gather it needs a few vents and flues added to work properly.

Will get around to that one day.

On our last camping trip we just sat a frypan on a brick in the middle of the campfire....

:)

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When I was on Texas, steak houses and bbq pits were very popular. I had some slow cooked marinated ribs that were bbq or smoked-I forget. Can you do the same in one of these?

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When I was on Texas, steak houses and bbq pits were very popular. I had some slow cooked marinated ribs that were bbq or smoked-I forget. Can you do the same in one of these?

 

Sure can.

Don't need anything fancy. A second hand Weber will do the job admirably.

 

Plenty of info online with how to's.

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Somehow I wouldn't put this pass you if you did all that. Why would you need SOTA temperature monitoring, exotic/esoteric BBQ went the resources are ther on front of you......

I take my hat of to you just for the thought. :thumb:

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Somehow I wouldn't put this pass you if you did all that. Why would you need SOTA temperature monitoring, exotic/esoteric BBQ went the resources are ther on front of you......

I take my hat of to you just for the thought. :thumb:

Haha I've partaken in the shopping trolley setup at a mate's place once but we had a proper bbq plate to cook on.

I'm not convinced that the indusrtial galvanising is a good cooking surface.

Not to mention not knowing where that trolley has been and what it's been in contact with

:unsure:

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For just a couple of steaks my favourite BBQ is this hi-tech gem bought for around $5 about 40 years ago. :thumb: 

 

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And an action shot of it getting all fired up. :)

 

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digital bbq-ing! 

never seen that before. can you upgrade the cables for more 'meat on the bones'?  :P

Ha yep already replaced the switched mode supply with battery power and in all seriousness did notice an improvement on the digital displays (less flicker)

Next up is audiophile plugs and cryo wire on the temp sensors...

Turned out a treat with the meat just falling apart when I finally took it off at around 11am. It's butter soft with no chewing required but in all honesty these type of meat cuts are pretty forgiving so such a tight temp control isn't really required but it also does all kinds of other stuff where you can set up to 4 different temps for a cook ( e.g. low and slow to tenderise the meat then high temp at the end for a few mins to cracke up the skin...mmm)

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Ha yep already replaced the switched mode supply with battery power and in all seriousness did notice an improvement on the digital displays (less flicker)

Next up is audiophile plugs and cryo wire on the temp sensors...

Turned out a treat with the meat just falling apart when I finally took it off at around 11am. It's butter soft with no chewing required but in all honesty these type of meat cuts are pretty forgiving so such a tight temp control isn't really required but it also does all kinds of other stuff where you can set up to 4 different temps for a cook ( e.g. low and slow to tenderise the meat then high temp at the end for a few mins to cracke up the skin...mmm)

*jumps in ute and heads south*

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So here she is. The outer crust (bark as its lovingly referred to) although appears to look burnt is in fact one of the tastiest parts. It colour isn't due to high "cremation" temps but instead is the caramelisation of the brown sugar, salt and spiced rub. The pinkish part beneath the outer crust is the "smoke ring" from the initial hickory chunks I threw in at the start to provide a smoky flavour.

 

Best served in fresh buns with some nice coleslaw.

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Edited by Tubularbells
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Many people's inability to cook a good piece of steak (or even sausages) on a BBQ baffles and saddens me.

:(

I suspect that in many instances it would be because the person doing the cooking duties is well and truly hammered. They will gobble down a cremated snag in between swigs of a stubbie.

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I suspect that in many instances it would be because the person doing the cooking duties is well and truly hammered. They will gobble down a cremated snag in between swigs of a stubbie.

A lot of people seem to think that you need to turn a steak 50 times and cook it for 15 minutes

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