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Tubularbells

Anyone else into BBQ?

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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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Getting in before fire ban sets in !1BF99334-7A6E-4CDE-867D-8B18719ED4B1.jpeg

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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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Looks good

 

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Curtesy of @Tubularbells ive resorted a Kamado table, modified it to take the big counter weight hinge of my later model and set up my little BBQ corner. 
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Ham turned out well

 

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Fantastic job @blybo! I so wanted to so a second hot smoke on mine with a nice apricot & rum glaze but was outvoted by the fam who traditionally always like to eat it cold [sigh]

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Wife wants me to smoke up for our Boxing Day party, but there's so much smoke in Sydney at the moment, that it kind of feels wrong.  

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1 hour ago, Powerglide said:

Wife wants me to smoke up for our Boxing Day party, but there's so much smoke in Sydney at the moment, that it kind of feels wrong.  

She can explain to the neighbours why she took a firetruck off the front line when it turns up at your place.

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8 hours ago, Tubularbells said:

Fantastic job @blybo! I so wanted to so a second hot smoke on mine with a nice apricot & rum glaze but was outvoted by the fam who traditionally always like to eat it cold [sigh]

We went brandy, cherry jam and marmalade glaze. 
 

Turkey buffe was a light basic rub and garlic herb injection on the rotisserie. 
 

we sat down to lunch at 2:30 and have just finished cleaning up after family left around 6:30

 

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Edited by blybo

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If I am doing stuff with the Joetisserie I usually let it get browned up nicely then put the deflectors in to stop the direct heat and finish cooking it via indirect. Stops the burning of the skin.  Just need something on the deflectors to pick up all the drips.

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3 hours ago, Rockford said:

If I am doing stuff with the Joetisserie I usually let it get browned up nicely then put the deflectors in to stop the direct heat and finish cooking it via indirect. Stops the burning of the skin.  Just need something on the deflectors to pick up all the drips.

The skin was excellent. It’s more the rub that makes it blackened. Was super juicy and even nice cold today 

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Not really BBQ (but was used in the process) but as its getting a tad festive here at the church i smoked a salmon & ocean trout fillet picked up from Costco last week. Dry brined for 24 hours using 50:50 kosher salt & raw sugar along with some lemon zest, fresh dill and a squeeze of maple syrup (so the mix was the consistency of wet sand). One layer on the bottom and another on the top and wrapped in cling film.

 

Rinsed thoroughly and left uncovered in fridge for about 15 hours (had to wait until it was approx 2am before cold smoking as it had been a hot day and wanted the fish to remain as cold as possible). Smoked using the Smokai for a few hours using cherry pellets, Wrapped and rested for a few days before eating the salmon a few days ago. Turned out great no pics unfortunately of finished product apart from the trout which is for a friend who is picking up today.

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5 minutes ago, Tubularbells said:

Not really BBQ (but was used in the process) but as its getting a tad festive here at the church i smoked a salmon & ocean trout fillet picked up from Costco last week. Dry brined for 24 hours using 50:50 kosher salt & raw sugar along with some lemon zest, fresh dill and a squeeze of maple syrup (so the mix was the consistency of wet sand). One layer on the bottom and another on the top and wrapped in cling film.

 

Rinsed thoroughly and left uncovered in fridge for about 15 hours (had to wait until it was approx 2am before cold smoking as it had been a hot day and wanted the fish to remain as cold as possible). Smoked using the Smokai for a few hours using cherry pellets, Wrapped and rested for a few days before eating the salmon a few days ago. Turned out great no pics unfortunately of finished product apart from the trout which is for a friend who is picking up today.

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*drool*

And I know a “friend” that would have loved a salmon 🙄

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20 minutes ago, jakeyb77 said:

*drool*

And I know a “friend” that would have loved a salmon 🙄

Yes it was me!

Merry Christmas BTW !,😬

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Did a unique twist on some traditional lamb kebabs just now (kinda India/greek fusion). Used one leg and one shoulder diced into fairly large chunks. PM for recipe if interested.

 

Unfortunately not for me though so will be departing soon along with the smoked trout to a (hopefully) happy camper.

 

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I think my wife gets it..... my Chrissy pressie.

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Fire ban lifted and a cool temp in Sydney tomorrow so its brisket time 

 

Just a small one 4kg - no injection and a basic salt - pepper - paprika rub, no sugar 

 

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I have a brisket to smoke next weekend if Bans permit.

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Cranking up K Joe.....

 

900 gram thick T Bone.....

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Edited by Mendes
Pic added

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