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Tubularbells

Anyone else into BBQ?

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Lunchtime....?

Beer O'clock in QLD

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@@Zammo awesome work there mate (both BBQ & food)

Had a crack at making ham last weekend that turned out amazing so am uping the ante and doing a whole leg for Xmas. Smoked it on some applewood with a fig jam glaze.

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Edited by Tubularbells

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@@Zammo awesome work there mate (both BBQ & food)

Had a crack at making ham last weekend that turned out amazing so am uping the ante and doing a whole leg for Xmas. Smoked it on some applewood with a fig jam glaze.

Ta mate. I've ordered a 7-8kg brisket for Christmas. The holy grail of low n slow.

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Wow that a chunk of brisket! I'd be interested in the rub you use as well as the type of wood for smoking. Mines typically a basic mix of salt, brown sugar, smoked paprika, garlic powder & onion powder spritzed with a mix of apple juice and apple cider vinegar.

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@@Zammo awesome work there mate (both BBQ & food)

Had a crack at making ham last weekend that turned out amazing so am uping the ante and doing a whole leg for Xmas. Smoked it on some applewood with a fig jam glaze.

 

Xmas order placed with TB !  :thumb:

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Guest

fig jam.

....if you say so youself.....?

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....if you say so youself.....?

Touché 😀

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Wow that a chunk of brisket! I'd be interested in the rub you use as well as the type of wood for smoking. Mines typically a basic mix of salt, brown sugar, smoked paprika, garlic powder & onion powder spritzed with a mix of apple juice and apple cider vinegar.

Going to go Texas style on this one - just Kosher Salt and black pepper 50:50. Mallee root charcoal with hickory chunks. Probably spritz with a mix of beef stock & cider vinegar first few hours.

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Going the Dalmatian mix hey.

Never tried that one but will one day. Sounds killer...

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I love to do low and slow full chuck just with salt and pepper. Got to do one again soon.

 

@@Tubularbells that ham looks awesome, I have been wanting to do one for ages, might start off with similar a size to the one you did. Did you use nitrates?

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Got a locally raised free range pork shoulder dry brining in the fridge. Making pulled pork this arvo

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Got a locally raised free range pork shoulder dry brining in the fridge. Making pulled pork this arvo

Good idea that. Made a bit myself today.

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Edited by Zammo

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Nice one, forgot to take pics. Mine went a treat. Didn't stall, really good bark, hardly any fat

....and leftovers for lunch

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Guest

....and leftovers for lunch

That's the best part ^

:)

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Feeding the troops, @@Zammo ?

Sons 3rd birthday. Pumped out about 30 pulled pork rolls and 3kg chicken drumettes. ffb5f6c5c8009da91e4ff6bfd962f71c.jpg

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Nothing is safe in my chop shop.

Been working on converting a 4-burner BBQ to a 2-burner.....

post-145321-0-52629400-1450247729_thumb.

Cut it down the middle and stuck it back together.....

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Surprisingly, the main gas line was steel, so I could cut and shut that easily as well...

Thought I was gonna have to get someone to braze/silver solder/whatever it

Made some legs for it

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Looking good :)

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But why, whyyyyy is he doing this?

Crab cooking, of course

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Got this big crab cooker at the markets a while ago and thought it would be a good idea to build a standalone burner for it.

looked at those gas rings, building one from scratch etc, but then a mate said he had an old BBQ I could have, so,.....

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Had to go buy a new gas hose/regulator.....

Had two here but they were both a bit long in the tooth and the wrong size fittings etc.....

Just fired it up earlier and all good.

No leaks

No explosions

No fireballs

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I plan to make a hood for it, burn some smoking chips inside it and duct the smoke to a separate smoking chamber as well.

And it can be used as a portable BBQ for whenever that may be needed.

:)

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For the record, grinding enamel off is hard.

Masonry grinding wheel works though.

;)

Should anyone have the urge to grind the enamel off their old BBQ....

:unsure:

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@@Dirty_vinylpusher

 

Mate with your mad skills with rusty metal I reckon you could come up with an awesome charcoal fueled fire breather!

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Guest

Dunno about mad skills....

Lots of ideas and half a clue more like it hehe

;)

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What's wrong with this forum?????

 

Not one picture of an esky, beer, wine or flies.

 

What sort of BBQ's do you lot have?????

 

Must be pretty boring with just food.

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Hahahahaha

I consume a few while building my contraptions.....

;)

Edited by Dirty_vinylpusher

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I got a weber one touch gold in Mornington peninsula i would swap for grog or records. If you make a generous offer i'll chuck in a brand new bead lighting chimney.

 

Moved onto the Kamado now...keeping a couple of webers on hand for Christmas etc, but they dont get much play now. I have plumbed in gas to my BBQ area, but got rid of my 6 burner - never going back to gas.

 

I didnt read the whole thread, but are you weber guys familiar with the snake method? Run some tightly placed beads in rows of 2 or 3 around the edge of the weber, sprinkle with your wood chips and add a few coals lit in your chimney...it'll burn along the snake very slowly and consistently, allowing you to get your 110deg for 10hours like the pro or owners of more exe BBQs.

 

Cheers 

Edited by JPete9

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What's wrong with gas?

:unsure:

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Dinner and a show

post-145321-0-12585800-1450301883_thumb.

:)

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