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Anyone else into BBQ?


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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

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

The Rig - Primo Oval XL The results

Guest jakeyb77
Just now, LogicprObe said:

 

That's not meat!

What's wrong with you people!?

Next you'll have tofu on the grill!!!

Mmmmm tofu and a chai latte 

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On ‎26‎/‎08‎/‎2019 at 9:49 AM, jakeyb77 said:

I know times have moved on and this is no rare GT Ford either but I found a barn find 2012 original Weber kettle. 

Love cooking on these when doing a family BBQ. I have a Family Q but there’s no coals, no smoke. (In fact I have 5 BBQs now ?

Anyway it has the hinged grill. The baskets and the indented fire plate. 

Score! 

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had one of these when I first moved to Sydney. awesome back in the day.  Always confused ppl when I said "come over for a BBQ and I'd cook a roast Pork in it'..  Crackling was excellent

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On ‎30‎/‎07‎/‎2019 at 3:23 PM, Tubularbells said:

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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Fark, Tubes.  Industrial strength or what...……………   Some magic happening out of there each summer weekend

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Guest jakeyb77
1 minute ago, scuzzii said:

do you think it's overkill for just the 2 of us...?   :)

You’re  in the wrong forum let alone topic for overkill mate. We do it all to the extreme lol ? 

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  • 4 weeks later...
56 minutes ago, Tubularbells said:

This is super cool but reckon im gonna need the Star Destroyer model though!

 

 

 

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Yoder or Yoda?

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  • 3 weeks later...
Guest jakeyb77
20 minutes ago, Tubularbells said:

Cold smoked salmon with a maple and dill cure. Going to have some epic bagels tomorrow I hope!

 

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Aaah so it’s tomorrow you need me to pop over ?? ??

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1 hour ago, jakeyb77 said:

Ps It’s total fire ban today... watch your neighbours don’t dob you in. ?

Cold smoke dude vs the hot s**t that burns stuff down. No naked flames (nor naked anything unfortunately lol) around the church today mate.

 

Besides my neighbours a firey with a big hose just in case. He was over a few mins ago asking what smelt so good and gave me a thumbs up haha.

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Edited by Tubularbells
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Thinking of smoking some of these Habs and making a rub for a brisket in time for Christmas.

 

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Careful with those Habanero's Batty they are quite delicate, I ruined the first batch I tried, ended up crispy and the smoke flavour they took on was hash. 

Best result I had was low heat, well away from the source gave them heaps of smoke (mesquite) but for only a couple of hours. Took them off while they were still firm and holding shape. I wrapped them in paper towels and put them in a dry place for a few weeks to dry out. 

Worked but not the ideal pepper for smoking, I don't particularly like the habanero flavour anyway, but could work in a rub? 

 

The purest will tell you Jalapeño's are the ones for smoking and the only pepper that becomes the chipotle after smoking. You wouldn't put them in a rub, my ones anyway, they are leathery oily pods of goodness that after touching leave a smoke flavour on your fingers for days. 

 

For me they are best used in Mexican cooking 

 

 

 

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  • 2 weeks later...

Was feeling a bit hungry yesterday. Marinated wings, homemade bacon & egg sausage and a a rack of babyback ribs.

 

Actually for those that dont know ive recently started a catering company called Deviil's Grill so this (ironically) was some of the food for a church event. 

 

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My two helpers....

 

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Guest jakeyb77
32 minutes ago, Tubularbells said:

Was feeling a bit hungry yesterday. Marinated wings, homemade bacon & egg sausage and a a rack of babyback ribs.

 

Actually for those that dont know ive recently started a catering company called Deviil's Grill so this (ironically) was some of the food for a church event. 

 

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My two helpers....

 

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Great helpers!!! 
And as usual you’ve done an amazing job mate 

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Pork legs been brining in a maple spice brine for 10 days and today it on the smoker for the initial cook and smoke (will be reheated/smoked on xmas).

 

Im using a Smokai cold smoking unit for a bit of extra smoke flavor as my cookers burning hickory so added some cherry wood chips to the Smokai.

 

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Edited by Tubularbells
spelling.....as always!
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5 minutes ago, Tubularbells said:

 

I'll make you a ham sammich if there's any left over. ?

Thanks pal, feel like the dog waiting for scraps!,?

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On 12/12/2019 at 6:03 AM, Tubularbells said:

Actually for those that dont know ive recently started a catering company called Deviil's Grill so this (ironically) was some of the food for a church event. 

 

Lol, that's funny.  Any Goat on the menu?

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35 minutes ago, Kaynin said:

 

Lol, that's funny.  Any Goat on the menu?

 

Eat my god......you blasphemer!

 

Anyway after 10 hours in smoke the initial cook is done. Smells so damn good im resisting picking it up giving it a love bite ?

 

 

 

 

 

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30 minutes ago, Tubularbells said:

 

Eat my god......you blasphemer!

 

Anyway after 10 hours in smoke the initial cook is done. Smells so damn good im resisting picking it up giving it a love bite ?

 

 

 

 

 

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That looks incredible.

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nice @Tubularbells. I'm doing my cherry/brandy glaze, and baking/smoking a bought ham tomorrow. As with many families, we alternate who's side gets the Christmas day lunch, this year we will spend Christmas with my inlaws at their place, and tomorrow with my side at casa de Blybo.

 

Once again the Kamado will be on all morning, baking and glazing the ham in the am, and then doing the Turkey on the rotisserie for lunch. One of these years I must try brining the turkey...

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A mate has one of these - a little Lodge charcoal grill. 

 

https://www.amazon.com.au/gp/product/B00022OK2A

 

Uses mallee root charcoal. Food tastes incredible. They retail for around $300 locally, when they first appeared on Amazon they were $130, shipped free from America for Prime members. It would cost more than that just to ship it!!! Eventually Amazon started selling them locally instead and the price shot up to $300. But now down to $212..... tempting.

 

I also just realised my dad gave me an old Weber kettle years ago, never used it. Needs a good clean but I might have a go at something this weekend.

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