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Tubularbells

Anyone else into BBQ?

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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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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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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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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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Drool

 

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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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That is amazing dude!!! 

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

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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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Guest JohnA

Just a couple very small tomahawks reverse seared for dinner tonight

 

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E79F6453-38C3-4BB0-AE55-2BE38E4796E7.thumb.jpeg.90be74684f852a8980cc9528588f3e6b.jpeg

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7 minutes ago, JohnA said:

Just a couple very small tomahawks reverse seared for dinner tonight

 

F1BC082D-4C05-4328-9000-F1ACE99CAEF8.thumb.jpeg.bbdad38b8d3f149b4e4929760495883e.jpeg

 

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E79F6453-38C3-4BB0-AE55-2BE38E4796E7.thumb.jpeg.90be74684f852a8980cc9528588f3e6b.jpeg

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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