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Anyone else into BBQ?


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37 minutes ago, JohnA said:

5FBE3E02-122E-43BC-A947-C725DA01D145.thumb.jpeg.c449dc3f32cc0fe59d5e7d74d053f90e.jpeg

 

It might just be the photo and lighting playing tricks, but that rack appears to still have the "silver skin" which is actually fascia tissue, attached. Kitchen paper towel is great for removing it after lifting a corner with a knife, and it's highly recommended to do so if you haven't started your cook.

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Guest jakeyb77

I went to Costco again the other day. 

I just can’t pay their prices. I walked out.

If you can, try to have a good relationship with a butcher in your area and tell them what you need. 

I usually buy a whole scotch, a whole porterhouse and Lamb Loins and stuff at once and the butcher is happy to help. Plus I’m supporting small business. 

A bit of lead time and they can sort you out.

 

 

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29 minutes ago, jakeyb77 said:

I went to Costco again the other day. 

I just can’t pay their prices. I walked out.

If you can, try to have a good relationship with a butcher in your area and tell them what you need. 

I usually buy a whole scotch, a whole porterhouse and Lamb Loins and stuff at once and the butcher is happy to help. Plus I’m supporting small business. 

A bit of lead time and they can sort you out.

 

 

 

Yep its a real thorn for me Jakey with these so called lesser cuts attracting premium prices similar to when I was a kid when we fed our shepherds on lamb shanks as no one wanted them and now your paying $10+ for a decent shank!

 

As you know American BBQ was born from necessity (i.e. finding ways to make scrap cuts edible) and now its become trendy prices have gone through the roof. 

 

Another issue is the way we butcher here in oz. Ask and traditional butcher for a "full packer" or "pork shoulder bone in" and they'll just stare at you blankly (least 'round here). Another issue is we aussies love our full cut bacon meaning the ribs are literally trimmed to the bone so all we're left with is the meat between the bones.

 

That's one plus for Costco in my book in that at least you can readily access the "US" style cuts for those of enjoy this style of cookery.

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5 minutes ago, Tubularbells said:

 

Yep its a real thorn for me Jakey with these so called lesser cuts attracting premium prices similar to when I was a kid when we fed our shepherds on lamb shanks as no one wanted them and now your paying $10+ for a decent shank!

 

As you know American BBQ was born from necessity (i.e. finding ways to make scrap cuts edible) and now its become trendy prices have gone through the roof. 

 

Another issue is the way we butcher here in oz. Ask and traditional butcher for a "full packer" or "pork shoulder bone in" and they'll just stare at you blankly (least 'round here). Another issue is we aussies love our full cut bacon meaning the ribs are literally trimmed to the bone so all we're left with is the meat between the bones.

 

That's one plus for Costco in my book in that at least you can readily access the "US" style cuts for those of enjoy this style of cookery.

Yeah I miss Metro Meats. 

There are still some butchers that will do those cuts. 

There is a couple down here in the South East that do them and the rubs and wood etc. 

now that I’m off work also Doug we should look at meat supply 😂

 

Devil’s Cuts? 

Edited by jakeyb77
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5 minutes ago, jakeyb77 said:

Yeah I miss Metro Meats. 

There are still some butchers that will do those cuts. 

There is a couple down here in the South East that do them and the rubs and wood etc. 

now that I’m off work also Doug we should look at meat supply 😂

 

Devil’s Cuts? 

 I like the way you think sir....I'm in!

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19 hours ago, Tubularbells said:

 

Yep its a real thorn for me Jakey with these so called lesser cuts attracting premium prices similar to when I was a kid when we fed our shepherds on lamb shanks as no one wanted them and now your paying $10+ for a decent shank!

 

As you know American BBQ was born from necessity (i.e. finding ways to make scrap cuts edible) and now its become trendy prices have gone through the roof. 

 

Another issue is the way we butcher here in oz. Ask and traditional butcher for a "full packer" or "pork shoulder bone in" and they'll just stare at you blankly (least 'round here). Another issue is we aussies love our full cut bacon meaning the ribs are literally trimmed to the bone so all we're left with is the meat between the bones.

 

That's one plus for Costco in my book in that at least you can readily access the "US" style cuts for those of enjoy this style of cookery.

 

It must be really limited there in Melbourne. Here in Adelaide I can get all the "fancy" US style cuts either from my usual butcher or Foodland.

Edited by GregWormald
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Guest jakeyb77

Char Char Char Butchers are great. It’s becoming more and more available.

Traditionally here in Oz we slaughter pigs and beef much younger than in the US. This is also why the ribs are leaner and the cuts generally smaller. 

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Guest JohnA

Well the ribs were tasty but a little on tue dry side think i won’t leave them in as long after unwrapping next time

 

 The wings though were to die for

 

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5 minutes ago, jakeyb77 said:

Yeah I miss Metro Meats. 

There are still some butchers that will do those cuts. 

There is a couple down here in the South East that do them and the rubs and wood etc. 

now that I’m off work also Doug we should look at meat supply 😂

 

Devil’s Cuts? 

From what I've been told the my local butchers have no say with pork, baby back ribs are processed at the wholesale distributors to not have any meat on em. As I understand it, in the good ol US of A they only eat streaky bacon, the short cut bit stays on the baby back rib. In Oz that bit is too valuable so is made into bacon and the ribs suffer as a result.

 

A mate worked briefly in sales for a meat processing plant until recently.

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11 hours ago, JohnA said:

Well the ribs were tasty but a little on tue dry side think i won’t leave them in as long after unwrapping next time

More spritzing probably required. My last 2 rib cooks I poured some apple juice in to the concave side of the ribs after liberally spraying the other side, wrapped in several layers of heavy duty foil and they have been the best 2 lots I've done. My next alteration will be to let the heat build upto maybe 350f for the last period and reduce time down to 30-40 minutes. I think the marinade will caramelise better.

 

I haven't done chicken wings yet, did you just put them in for the last hour?

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Guest JohnA
11 minutes ago, blybo said:

More spritzing probably required. My last 2 rib cooks I poured some apple juice in to the concave side of the ribs after liberally spraying the other side, wrapped in several layers of heavy duty foil and they have been the best 2 lots I've done. My next alteration will be to let the heat build upto maybe 350f for the last period and reduce time down to 30-40 minutes. I think the marinade will caramelise better.

 

I haven't done chicken wings yet, did you just put them in for the last hour?

thanks for the tips, i was spritzing them every 30 min, think i may also try at a lower temp, and maybe when i wrapped them i should have done a double layer.

Yea chicken wings in for the last hour with a dry rub then tossed in bbq sauce...

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Guest jakeyb77
13 hours ago, blybo said:

From what I've been told the my local butchers have no say with pork, baby back ribs are processed at the wholesale distributors to not have any meat on em. As I understand it, in the good ol US of A they only eat streaky bacon, the short cut bit stays on the baby back rib. In Oz that bit is too valuable so is made into bacon and the ribs suffer as a result.

 

A mate worked briefly in sales for a meat processing plant until recently.

This is why you need butchers that are dressing their own carcasses. 

If you are buying your meat pre cut then you are a salesman rather than a butcher, no? 

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7 hours ago, JohnA said:

thanks for the tips, i was spritzing them every 30 min, think i may also try at a lower temp, and maybe when i wrapped them i should have done a double layer.

Yea chicken wings in for the last hour with a dry rub then tossed in bbq sauce...

I'm sure there are countless methods. I only spritz once, but liberally, after the initial 3 hours smoking, and then double or triple wrap in thick foil to make sure it is sealed and doesn't tear. Up until now I've aimed for 250f (give or take) for the whole cook and it's worked well, although my first few attempts were like yours, very tasty but a bit dry. Maybe I've just been lucky since???

 

I'll try the wings next cook for sure 👍

Edited by blybo
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5 hours ago, jakeyb77 said:

This is why you need butchers that are dressing their own carcasses. 

If you are buying your meat pre cut then you are a salesman rather than a butcher, no? 

I'm sure they exist, but almost all butchers are still buying from wholesalers and then dressing what is provided. 1 would assume the wholesalers would sell the back bacon separately to small goods producers, and even if Aussie butchers do get a complete carcass they would make more from selling the ribs & bacon separately. Bacon is far far more popular in Oz than ribs. So that is what we end up with.

 

What would you do? Perhaps once low and slow gets a bigger % of people asking for US style cuts more specialists will pop up, but the economy is tough, so appealing to the masses makes sense.

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Guest jakeyb77
8 minutes ago, blybo said:

I'm sure they exist, but almost all butchers are still buying from wholesalers and then dressing what is provided. 1 would assume the wholesalers would sell the back bacon separately to small goods producers, and even if Aussie butchers do get a complete carcass they would make more from selling the ribs & bacon separately. Bacon is far far more popular in Oz than ribs. So that is what we end up with.

 

What would you do? Perhaps once low and slow gets a bigger % of people asking for US style cuts more specialists will pop up, but the economy is tough, so appealing to the masses makes sense.

Yes understandable.

I’m actually in the back of my mind wondering if the commercial and domestic market could be big enough to warrant this type of business. There are ways to do it. I’m thinking an online ordering would be the most effective with in house delivery and a small retail section of the butchery. 

There are a lot of businesses to cater for now also. You’d be dealing in whole beasts so head to toe ideas would be necessary but with sausages etc that would be easy. 

Also helps a lot of my family are farmers. 

But then again it might be a costly pipe dream 

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7 minutes ago, jakeyb77 said:

Yes understandable.

I’m actually in the back of my mind wondering if the commercial and domestic market could be big enough to warrant this type of business. There are ways to do it. I’m thinking an online ordering would be the most effective with in house delivery and a small retail section of the butchery. 

There are a lot of businesses to cater for now also. You’d be dealing in whole beasts so head to toe ideas would be necessary but with sausages etc that would be easy. 

Also helps a lot of my family are farmers. 

But then again it might be a costly pipe dream 

I'd think you'd need to get restaurants on your side first. I went to Hunter and Barrel recently at Eastland and ribs were a big and $$$ part of their menu. I had some as part of a platter and was really disappointed that they were garden variety Oz style ribs. My girls were smart enough despite my pushing, not to order them saying they would be as good as I made at home.

 

They both got an extra cuddle that night :thumbsup:

 

Still there are more and more "meat lovers" restaurants springing up and more existing ones will be tailoring part of their menus towards low and slow. Without the commercial I don't think domestic retail would cover overheads. Business in Australia is hideously expensive.

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Had the family over for lunch yesterday.............time to fire up K Joe.

 

3 Kg rolled pork. 30 mins at 275-300 C to get the crackle happening, and then about 2 hours at 180-200C until the required internal cook temp was achieved.

 

Yum Yum...........BBQ.thumb.jpg.025ede255e1af7ace2aad18c22ddd78e.jpg

Edited by Mendes
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A short break from all that delicious food to announce my BBQ kitchen is 99% complete. Did some rearranging since the cook last Thursday and ordered a new workbench with shelves to house all my spices, rubs and sauces.

 

Big batch of sausages and/or Salami coming up.

 

 

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2 minutes ago, jakeyb77 said:

That is amazing dude!!! 

Thanks. mate yeah im itching to start using the damn thing after toiling away for the past few months and am happy with the result but to be honest it would be nice if it was a bit bigger but dont we all... :lol:

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Just finished a batch of pork sausages. 6 hours to make 4.5kg  so not very efficient doing everything by hand (even baked my own rusk used in these)

 

Hopefully taste good though. Here's the basic recipe. I cut the salt a bit and even then there on the saltier side but as they contain no nitrates or nitrites the salt helps prevent any nasties. I also add a few extras in mine like green apple & parsley and some fresh herbs from the garden.

 

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1 hour ago, blybo said:

awesome Doug. When's the GTG? :rofl:

He's well and truly overdue taunting us with his fine meats - hell I'm tempted to have an impromptu GTG here and get Dougie to bring over some of his delectable snags! 😄

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7 minutes ago, JohnA said:

Just a couple very small tomahawks reverse seared for dinner tonight

 

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Yum....

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Did a cook for some guests from Singapore the other night comprising of 2 racks beef short ribs (with S&P rub), 2 racks baby backs (one with Kosmo Dirty Bird & the other with Heaven Made Texas Best Rub), some homemade pork & apple sausage and some blue smoked slaw.

Went down nice although the beef ribs were not the fattiest i've seen so were not as juicy as id like but they were tender. Highlight was the blue smoked slaw.
 

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Here's a good failsafe (if long) method for beef. Pulled brisket.

 

Came off the smoker an hour ago after being put to bed 8am yesterday (yes 21 hour cook) but there's a cheat in that once the beefs ready to come off the smoke (I go by colour which in this case was approx 8 hours) it is put into a sealed pan with a few splashes of low salt beef broth and placed into an oven @100C until done. Great if you need to go to work etc. and its still not done as this method guarantees it will never overcook or dry out.

 

Check out the strands of meat spaghetti!

 

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Temping around 95C and probed like softened butter

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Drain pan of juice (there will be lots!) and place into a fat separator. Once cooled a bit pour jus back over the meat and mix well.

 

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No blandwhich's for me this week :laugh:

 

 

Edited by Tubularbells
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5 hours ago, Tubularbells said:

Great if you need to go to work etc

I thought........

 

there's no way this guy has a job, 5 hour sausages (prep), build's himself a ''man kitchen'', 5 BBQ's lurking in the background, 21 hour brisket, and all this before any Church!  

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1 hour ago, Powerglide said:

I thought........

 

there's no way this guy has a job, 5 hour sausages (prep), build's himself a ''man kitchen'', 5 BBQ's lurking in the background, 21 hour brisket, and all this before any Church!  

 

Never said I was the one heading off work :laugh:

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48 minutes ago, blybo said:

Have just ordered one of these Melbourne designed Smartfire Kamado temp controllers as my Fathers Day present. Currently 15% off

 

https://smartfirebbq.com/products/smartfire-controller-super-summer-pack

 

:party

Gee that looks fancy!

 

Got a table with a cutout for a Komado thats currently out in  the yard somewhat neglected. Requires a bit of a spruce up but should come up ok. Price is a 6 pack for anyone whos interested.

 

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Ever felt like bacon and eggs on toast with a sausage or two but couldn't be bothered cooking it all up?

 

Well I just made the perfect solution, and im calling it my "Big Arsed Breakfast" snags! A complete meal in a sausage with toast, bacon, free range eggs and a little seasoning. Just had a sneak taste and was delish...

 

 

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14 minutes ago, Tubularbells said:

Gee that looks fancy!

 

Got a table with a cutout for a Komado thats currently out in  the yard somewhat neglected. Requires a bit of a spruce up but should come up ok. Price is a 6 pack for anyone whos interested.

 

Me, me. I'd been thinking of buying or building a table. I'm in Adelaide but can come around over the weekend to collect.

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1 minute ago, blybo said:

Me, me. I'd been thinking of buying or building a table. I'm in Adelaide but can come around over the weekend to collect.

No worries Neil, If you want it i'll hold onto it for you so no stress in urgent pickup (unless you want to). Like I said need a bit of TLC but should come up alright.

 

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40 minutes ago, Tubularbells said:

Gee that looks fancy!

 

Got a table with a cutout for a Komado thats currently out in  the yard somewhat neglected. Requires a bit of a spruce up but should come up ok. Price is a 6 pack for anyone whos interested.

 

good on you mate, thats a very generous offer. I did look at one of those and would have grabbed on if i went the standard joe, but dont think they make them for the big joe, though could knock one up easily enough...just needs to be able to hold the weight

 

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Bloody brilliant service from smart fire and love the sprayer case to keep everything safe and tidy

 

will be installing it on the kamado tomorrow and give it a test run before doing an overnight cook

 

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