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Anyone else into BBQ?


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On 25/01/2020 at 5:04 PM, audiohippo said:

Early morning delivery today with some mega hot sauces for an upcoming BBQ.

 

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Ok, this looks like fun!!

 

Can I please also know where to order a sauce collection like this from!?

 

 

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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.      

13 minutes ago, JVS-1 said:

Ok, this looks like fun!!

 

Can I please also know where to order a sauce collection like this from!?

 

 

Indeed, I find this a bit of fun also, albeit massive pain next day....

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Guest jakeyb77
On 06/02/2020 at 7:19 AM, Tubularbells said:

 

 

My "plain" burgers comprise of nothing other than beef pepper & salt! 

 

Yeah me too. 3 star mince for fat content and mix till the myosin is present. 
Maybe I’m not adventurous enough ?

 

 

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17 minutes ago, jakeyb77 said:


Maybe I’m not adventurous enough ?

 

 

Nah! How does it go? Perfection is not when there's nothing more to add but when there's nothing to take away. 

 

Do we really need the pepper? 

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Guest jakeyb77
14 minutes ago, Monty said:

Nah! How does it go? Perfection is not when there's nothing more to add but when there's nothing to take away. 

 

Do we really need the pepper? 

Haha I put pepper on my pepper 

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today we decided to do some NOS Devil's grill sausages :) 

 

been sitting in the freezer. and with the lovely bbq'ing weather we are having, couldn't help defrosting over the afternoon and throwing on the webber Q 

 

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on lowest setting in respect of the sausage ! they came up lovely browned but still lovely juicy and tasty ! we enjoyed them in some buns with coleslaw :) 

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800g of Carolina Reapers getting smoked with apple and maple before going into the dehydrator. That should put a sting in ya' bum!

 

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Also trying out a different pork and fennel recipe that is much simpler than the last ones I made. These are made entirely of pork shoulder even though the recipe calls for 70/30 pork scotch (neck)/belly. The shoulder imo has enough of the good stuff aka. fat not to warrant using belly which is nearly double the price.

 

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And just to close the above post out the snags are delicious and the DevilDust is complete :devil:

 

Not much final yield for 800g reapers but man this stuff has had me coughing all day and I reckon im going to have to throw the blender out as no matter how many times I wash and sterilise the water from it still burns!

 

 

 

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1 hour ago, jakeyb77 said:

Just keep it for next time. 
Oh and would kill for a snag 

Yeah I'm the same !

Oh a SNAG ! ?

Could certainly do with some of TBs finest too. ?

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4 minutes ago, jakeyb77 said:

I do have a pack of Dougs famous Kransky here 

You can sit on them for the time being ! ?

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28 minutes ago, bob_m_54 said:

@Tubularbells "a sting in ya bum"? more like flames shooting out of it.. LOL

Ha it wouldn't be good and that's my promise ?

 

I seriously reckon eating all that ground up reaper dust would constitute as a lethal dose. Its some nasty shite as I also have burns to my skin from it despite being careful and being constantly gloved up throughout the process and this is coming from someone who literally eats super hots for breakfast.

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  • 2 weeks later...
2 minutes ago, jakeyb77 said:

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I'm in!

 

I'll be getting a dutch oven for my birthday next month and looking forward to using it in the Kamado for some lovely winter stews etc. We go camping each Easter so it will be interesting to it try over an open flame too and with coals on top. Technically not BBQ'ing, but still playing with fire ?

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7 minutes ago, blybo said:

I'm in!

 

I'll be getting a dutch oven for my birthday next month and looking forward to using it in the Kamado for some lovely winter stews etc. We go camping each Easter so it will be interesting to it try over an open flame too and with coals on top. Technically not BBQ'ing, but still playing with fire ?

That will be nice! Winter stews slow cooked are the best. Maybe don’t do a chilli or your camp might end up like the one in Blazing Saddles ?

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Just now, Tubularbells said:

 

 

Oh f**k off ?

 

Sorry but i'll be eating some dead animal that day lol.

I’ll put it on my  ummmmm calendar ?

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  • 2 weeks later...

I should have posted...been meaning to get one these things... a temp probe and logger for the webber family Q. have seen some success folk have had with temp loggers and such. well I finally caved and got the webber igrill2

 

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it comes with pretty much everything needed to use including 2 probes that are colour coded. and is just battery driven so no need for charging.

 

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simple enough to use just put batteries in prompts to download app and off you go, the bluetooth link just happens as guided through that as well on the fly and jsut sort of all happening before know it. 

 

I thought give a go for sirloin roast we wanted to do (aldi sourced). so poked probe in and we were good to go ! 

 

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the app is pretty self explanatory again leading through. selected loin roast and medium.... and thankfully it logged the meat at temp it was and set a temp 60 degC as target. and could watch on the app or on the connected unit itself how temps were being logged,

 

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was even sending prompts to my apple watch as cooking warning me when getting close to cook. and came out utterly scrumptious juicy tasty. had the whole family raving :D 

 

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cant wait to use again. cant believe as others here have done havent got a probe and logger before .... roast for dummies :D id go as far as saying this is a must for larger pieces of meat where cant see whats going on !  thanks to folks already doing all this for the inspiration to get off my butt and get one of these things :) 

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Toothpicks to keep kiddie fingers off, sort of like a WWII anti shipping mine.

 

 

Actually, just to hold the BACON up the side to give as much flavour as possible.

 

It weighed almost 2Kg.

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I had it thinly sliced in sandwiches for lunch last Wednesday, had to take heaps in for workmates due to the smell.

Smoked with Pecan for 4 hours then wrapped and rested for an hour.

Edit 

Glaze is Drambuie, brown sugar, chili flakes and a little vinegar,

Edited by Batty
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53 minutes ago, Batty said:

I had it thinly sliced in sandwiches for lunch last Wednesday, had to take heaps in for workmates due to the smell.

Smoked with Pecan for 4 hours then wrapped and rested for an hour.

Edit 

Glaze is Drambuie, brown sugar, chili flakes and a little vinegar,

so it was spiked ! :D 

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8 minutes ago, STROP said:

Looks like a good idea @betty boop, maybe a dumb question to ask, how do you stop the probe lead from melting ...

 

 

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hi @STROP the probes and connecting wires seems to sustain heat no probs. the probe looks solid stainless stele and the connecting wire is a braided stanless steel am used to seeing in industrial applications so no doubt Id say withstand typical use get in a domestic setting. 

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The probes will sustain pretty much any heat apart from direct flame so no worry of melting. Washing on the other hand be careful and to only wipe the probes as submersion could kill them (ask me how I know).

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22 minutes ago, Tubularbells said:

The probes will sustain pretty much any heat apart from direct flame so no worry of melting. Washing on the other hand be careful and to only wipe the probes as submersion could kill them (ask me how I know).

Yep followed instructions carefully in cleaning. No need for me to Submerge. Mine just wiped clean :)

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19 minutes ago, STROP said:

Thanks for the update @betty boop @Tubularbells sounds like a trip to da shop to check out da probe.

I just bought one of these.  On special at Bunnings at the moment. (Oops not anymore) Get 4 probes, The pictures on the Bunnings website are not exactly correct, You get 3 "sharp" probes and one "blunt" probe. At least I did. 

 

App a little clunky, maybe less polished is the word, but works great! 

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