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Anyone else into BBQ?


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Loving my new big single plate.

 

image.jpeg

 

Some decent size sweet potato there...

 

 

 

It's taking a bit of getting used to though as the ends get hotter than the middle, so have to set the end burners a bit lower than the middle ones to keep it even.

 

It's starting to get nicely seasoned now after a couple of runs and I'm loving not having that bit of wasted space in the middle where the two plates would meet.

Also no fat dripping on to the burners below is a plus.

 

:)

 

 

image.jpeg

 

 

Don't worry, there was some meat going on after these pics.

 

;)

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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.      

1 hour ago, Dirty_vinylpusher said:

Don't worry, there was some meat going on after these pics.

 

;)

 

Phew that's a relief!  Now go throw a lump of protein on and keep those vegematics at bay!

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looking forward to firing up the bbq this friday...pre grand final and what not ... not that we follow the footy...but any excuse :D

 

kids looking forward to a "sausage sizzle" hehe

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16 minutes ago, CryptiK said:

How do you even bbq sweet potato? What's your favourite?

 

See pic a few posts ago.

Slice in 5-ish mm thick pieces......salt and pepper......cook until either soft or crispy (starts blistering) 

 

You can even let it char a bit if you want.

 

 

Mostly use the orange coloured one.

 

:)

 

(Hint, with smaller spuds, slice them on the diagonal for bigger pieces ;) )

 

also make good wedges in the oven.

Or mash.

Or just roasted.

 

Great stuff, love it.

 

:P

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4 hours ago, :) al said:

looking forward to firing up the bbq this friday...pre grand final and what not ... not that we follow the footy...but any excuse :D

 

kids looking forward to a "sausage sizzle" hehe

 

Any excuse is good for firing a bbq! Like...

 

"Oh, I got the train on time... let's fire up the barbie!"

"I got some friends over the weekend... what should be cook? Let's fire up the barbie!"

"I got this wine we can try out... I bet it tastes excellent with steaks... on the barbie!"

 

You get the drift....

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2 minutes ago, betocool said:

Ahhhh, that must be the Merbuln weather hey? Here in WA we get barbie weather all year!

 

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pretty much for next 7 days 90% chance !!!

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3 minutes ago, :) al said:

 

showers.png?1475064943

 

pretty much for next 7 days 90% chance !!!

 

I see another reason to.... fire up the barbie! Oh.. hang on... I already did... BBQ chicken... not bad.

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@betocool turned out a gorgeous day for our little sausage sizzle...

 

the grey clouds parted long enough for some blue sky and sunshine for us to enjoy the back yard and what was coming off the BBQ :)

 

29394850174_8ccb24b743_b.jpg

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Nice one Al, how does that smoker box go in the gasser?

 

Going to fire up the Kamado Joe later today and throw on a 4.2kg slab of Angus bolar blade but as you can see from the pic I took just now the weather's not looking too flash.....Us Melbernians are still waiting for spring to arrive :P

IMG_1789.JPG

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1 hour ago, Tubularbells said:

Nice one Al, how does that smoker box go in the gasser?

 

Going to fire up the Kamado Joe later today and throw on a 4.2kg slab of Angus bolar blade but as you can see from the pic I took just now the weather's not looking too flash.....Us Melbernians are still waiting for spring to arrive :P

IMG_1789.JPG

 

hehe perhaps am not doing the right things wiht it TB, but never found the smoker thing to do much at all ! so have just left it there since for good feeling of having it here :D

 

ps you look like you are all set ! yeah looking out the window.. what spring ? hehe

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Spring is the most changeable season of year, all normal here....

 

I've been using the BBQ regularly for at least 10 weeks now, 3-4 times a week. It's funny, I have a standard size, nicely built Stainless steel 4 burner BBQ and I find myself using the camping Baby Q Weber all the time.

 

Wish the big BBQ could match the flavor of the Weber.

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I agree Neil however the Weber Q's can be a hard sell to the regular gasser community as it requires a completely different method of cooking that some consider "un-Australian" as it means cooking with the lid down and leaving it alone as opposed to the having a beer in one hand and  the tongs in the other while constantly flipping, moving generally messin' with the food :D

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its why I still like our old hibachi... just have to figure out a lid for the thing some how... as all that lovely smoky goodness is lost using the thing...

 

bc309ad12f5a14aa3f67d8bfd15e5080.jpg

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1 hour ago, Tubularbells said:

I agree Neil however the Weber Q's can be a hard sell to the regular gasser community as it requires a completely different method of cooking that some consider "un-Australian" as it means cooking with the lid down and leaving it alone as opposed to the having a beer in one hand and  the tongs in the other while constantly flipping, moving generally messin' with the food :D

 

I've tended to cook with the lid down on the big BBQ too, but doesn't get the same smoky convection going as per the Weber Q. Just wish they made a "proper" version with solid stand and side tables. I know there is a built in version but I can't get gas to where Id put and always thought a built in BBQ should be NG

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1 minute ago, blybo said:

 

I've tended to cook with the lid down on the big BBQ too, but doesn't get the same smoky convection going as per the Weber Q. Just wish they made a "proper" version with solid stand and side tables. I know there is a built in version but I can't get gas to where Id put and always thought a built in BBQ should be NG

 

yeah lid down on our bbq doesnt do the same smoke thing ...

 

the one thing not likes on the Q webber is no flat plate... all those mushies and the onion rings dont like being cooked on a grate ! 

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yeah lid down on our bbq doesnt do the same smoke thing ...

 

the one thing not likes on the Q webber is no flat plate... all those mushies and the onion rings dont like being cooked on a grate ! 


Flat plate ruins the convection. We have one we just sit on top of the grill when needed


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  • 5 months later...
11 minutes ago, Tubularbells said:

New offset smoker arrived yesterday and am just starting the seasoning process. No more room issues on this beast...,

IMG_2608.JPG

 

 

 

Ahhh, exact same unit as a mate of mine who is in to his BBQ smoking.  He picked it up in Seaford I think.  He's also been telling me about a butcher out his way that specialises in BBQ cuts of meat - ribs that aren't "off cuts", sausage and excellent brisket.  I've sent him a text to find out who it is and will post for information.

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1 hour ago, Ahh- Schnoo Schnoo said:

Awesome! :0)  What do you call her, Puffing Billy?

 

Ha yeah that what my 8yo said when he saw smoke billowing from the stack. I however refer to her as the Iron Maiden.

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  • 1 month later...

Roast leg of lamb on the Webber, will be ready at 7pm. Classic preparation, garlic slivers and rosemary sprigs and an olive oil, lemon juice, salt and pepper rubbing

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On 10/1/2016 at 10:13 AM, :) al said:

 

yeah lid down on our bbq doesnt do the same smoke thing ...

 

the one thing not likes on the Q webber is no flat plate... all those mushies and the onion rings dont like being cooked on a grate ! 

Webber make a griddle for all the Q's - just have to purchase one....

And it doesn't stop the circulation as the griddle is only used on one side - the opposite side is still a grate, even on the BabyQ.

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  • 1 month later...

Getting ready for tonight's dinner;

Braised Rack pork ribs + baby back pork ribs, finished on the BBQ. 

Served with jacket potatoes and sautéed red cabbage with balsamic vinegar and roasted pine nuts. 

Here is the recipe for the meat marinade and BBQ sauce (I add a little mesquite liquid smoke for extra flavour)

 

IMG_2918.JPG

IMG_2919.JPG

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Been experimenting with dry aging beef primals but rather than spending a ton of cash on either the UMAi dry aging vacuum bag or other dedicated box solution I thought I try a dirt cheap method involving a $5 plastic box, rack and some rock salt.

 

Theory is that dry aging not only enhances the flavour but also helps tenderise the meat. The trick is to keep humidity low so you need to make sure the rock salt is soaking up all excess humidity replacing it as necessary and after approx 14-32 days you are rewarded with some excellent tasting beef.

 

Day1.

IMG_2759.thumb.JPG.00bcd909ec82906189a4148fd64005de.JPG

 

For this i deliberately choose a lower grade of scotch hoping the aging would bring the quality up a few notches and yep it sure did. Melt n the mouth beefy buttery goodness....

 

 

After trimming off the waxy shell. notice the deep red colour compared to the usual pink you see in supermarkets

IMG_2776.thumb.JPG.5d4f05432a7f91979eb0de7f1827e22c.JPG

 

 

YUM!

IMG_2777.thumb.JPG.58e8145ce8406a09138616e21dec8f9d.JPG

 

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Man you make me jealous just had some series of dental job. I love dry aged beef. Can get them at the local Woolies where I live but I got some stitches in my mouth :/


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17 hours ago, Tubularbells said:

Been experimenting with dry aging beef primals but rather than spending a ton of cash on either the UMAi dry aging vacuum bag or other dedicated box solution I thought I try a dirt cheap method involving a $5 plastic box, rack and some rock salt.

 

Theory is that dry aging not only enhances the flavour but also helps tenderise the meat. The trick is to keep humidity low so you need to make sure the rock salt is soaking up all excess humidity replacing it as necessary and after approx 14-32 days you are rewarded with some excellent tasting beef.

 

Day1.

IMG_2759.thumb.JPG.00bcd909ec82906189a4148fd64005de.JPG

 

For this i deliberately choose a lower grade of scotch hoping the aging would bring the quality up a few notches and yep it sure did. Melt n the mouth beefy buttery goodness....

 

 

After trimming off the waxy shell. notice the deep red colour compared to the usual pink you see in supermarkets

IMG_2776.thumb.JPG.5d4f05432a7f91979eb0de7f1827e22c.JPG

 

 

YUM!

IMG_2777.thumb.JPG.58e8145ce8406a09138616e21dec8f9d.JPG

 

Would you be so kind as to go into more detail about what you did exactly? Looks very interesting.

 

Do you keep the meat in the box in the freezer?

 

Cheers,

 

Alberto

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3 hours ago, betocool said:

Would you be so kind as to go into more detail about what you did exactly? Looks very interesting.

 

Do you keep the meat in the box in the freezer?

 

Cheers,

 

Alberto

 

Sure, What you need to create is a safe bacteria free environment with low humidity so that the meat can begin the aging process by losing moisture and thus intensify the flavour of the meat a bit like a sauce reduction on the stove.

 

What im using is a 10ltr plastic container with a lid that does not seal (very important) that allows airflow but still protecting the meat from any potential contamination from other things in the fridge.

 

To the container I added a cooling rack (im using the ones that come with the disposable foil trays also found in Bunnings) as well a 1kg of rock salt (any course salt will do) making sure the rack is still sitting slightly above the salt so there is no contact with the meat. You then add the meat in which you wish to age and pop it in the fridge (a dedicated fridge would be better but as I dont have one  im just using the household fridge).

 

Key is to keep a close eye on the meat and salt replacing it as soon as it starts to cake (indicating its adsorbed as much moisture as it will take) as if you don't then the excess moisture will go to work on the surface of the meat making it slimy and not safe to eat.

 

Within the first 7 days you should notice a hard waxy "crust" start to form that will intensify the longer you age. How long is up to you and in theory you could go for a year or more and it would still be safe to eat but personally I dont go over 30 days as to me thats the sweet spot for flavour and tenderness. 

 

When its time to eat simply trim off the hard bark around the meat, slice, cook and enjoy!!!

 

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No worries, its real easy to do and the results can be stunning. Put on a fresh batch yesterday and as this cut is a very expensive Angus prime I am taking extra precaution with extra dehumidifying via a non toxic Cli-Mate bag into the container as well as a 3 month dehumidifier box in front of the meat just in case the salt gets spent before I manage to check in on it.

 

 

IMG_2780.JPG

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Mayura station fullblood M8+ scotch. Didn't want to mess too much with this, and wanted a consistent medium rare, so this went into sous vide for 4 hours at 50C, then separated into muscular groups to remove the excess large clumps of fat, and finally grilled on my konro over binchotan charcoal. I brushed a little home made seasoned soy over it during grilling to increase the maillard caramelisation. Was sublime.
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