Thread: SKkin's BBQ Follies

Too close in like most porn shots. Prefer it plated.

Originally Posted by Bogon

Bogon Tip #953

Don't have to score the lamb. Stab it with the knife and insert the garlic cloves into the wounds.

Saves crushing garlic and slashing the leg to death allowing lots of the juices to escape.

...should look like this...

With the right knife you can get the garlic right inside.

Originally Posted by bsnub

Too close in like most porn shots. Prefer it plated.

Originally Posted by Cujo

With the right knife you can get the garlic right inside.

Sure can, the more the better.

Fired up the Q to make some Aussie style hotdogs

onion
mushroom
lamb & beef snags
pickles
jalapeño
mustard & dead horse

that flame will hit your washing if you're not careful

^

Originally Posted by TheRealKW

Aussie style hotdogs

lamb & beef snags

I absolutely loved Australia. Absolutely loved it. Best country to live in the World imo. But there's just one thing that is so wrong, besides beetroot on burgers as you can order that off, the Sunday morning sausages, and every other sausage, was beef not pork.



Damn nice job there though.

SKkin, or Esoteric1 as some know him, ... his Mom passed away this morning. Don't want to start a thread so posting it here.

^ Sad news mate. Commiserations to SKkin and his family.

Sorry to hear that, RIP.

Originally Posted by Storekeeper

SKkin, or Esoteric1 as some know him, ... his Mom passed away this morning.

Oh, that is terrible to hear. Send him my condolences.

Condolences sent to him from all of you including repo commenters.

Originally Posted by Storekeeper

his Mom passed away this morning

Sk please pass on my condolences, no matter what age, your mum is always the most dear and most missed.

And just for chav's that want to see the balcony, here's a photo of the grill in action, mid cook.

Looks good. Is it pork?

Beef. It was alright, a bit fatty or maybe I didn’t cook it long enough.

Originally Posted by TheRealKW

Beef. It was alright, a bit fatty or maybe I didn’t cook it long enough.

Nice bark on the outside but it looks like you did not smoke it long enough. What cut of beef is that? A little brisket or a rib roast?

Beef short ribs. I think not long enough. 5 hours at 240f

Originally Posted by TheRealKW

5 hours at 240f

What hardwood did you use? Drop the temp to 200-220f and do 8 hours.

Originally Posted by bsnub

What hardwood did you use? Drop the temp to 200-220f and do 8 hours.

Charcoal lumps.

Should have seared it off and then closed them up in aluminum foil for the "5" hours. A little stock in the packet and 150 or 160 for up the 5 hours. I would do it at 170 for 3 sealed. Fat melted and fall off the bone. 39 cents a pound for short ribs when I went to uni, ate a lot with mash and gravy. Great drippings in the foil.

Originally Posted by TheRealKW

Beef. It was alright, a bit fatty or maybe I didn’t cook it long enough.

The fat is what made me think it was pork.

Yeah, It just wasn’t a good cook, I think a few hours longer mighta made all the difference. It was still ok: but...

Originally Posted by aging one

39 cents a pound for short ribs when I went to uni

it ain’t that now...