A cheeky little smoke yesterday afternoon.
Attachment 120976
Beef ribs
Attachment 120977
Served with rice.
Attachment 120978
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A cheeky little smoke yesterday afternoon.
Attachment 120976
Beef ribs
Attachment 120977
Served with rice.
Attachment 120978
Looks great Willy. Green owed.
Must resist going to the butchers.....
A quick question. How much are Beef ribs in that part of the world
They aren't cheap in Oz anymore that's for damn sure. If I were to buy enough to have a brai of that proportion I would be terrified of fucking it up
.you seem to have it under control though.
Sure do miss stumpy to. Another bbq and swimming pool enthusiast
Quote:
Originally Posted by BLD
Honestly no idea, forgot to look at the price when I bought them. Maybe $5 a kilo?
I did mess these up a little, slightly overdone one a few. But that’s part of the BBQing fun, learning as you go. I’ve still not been able to cook a decent brisket, but my mate slays them every time.
Visited a friends house yesterday for an Indonesian cook. This included chicken satay on the grill. And any day grilling is a good day.
Attachment 121265
He works at the embassy so their commissary has all sorts of good stuff like this beer.
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he used his egg to fry up the noodles.
Attachment 121267
Bloody good little barbie the egg. I helped a guy to.move a Kamado Joe a couple of weeks back. That's a serious barbie that bad boy
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Great bits of kit!
Skewers look nice...
Was wondering how you were bbqing over here outside the one day in July.
Done a bit of browning myself.
Bread
https://i.imgur.com/GTVH3IH.jpeg
Aiming for pink today with this mustard and garlic glazed 80c slow roasted topside
https://i.imgur.com/bSt11C4.jpeg
How do I use a meat thermometer Willy? :)Just pull the meat out of the oven and prod it in every hour or so?
Good question Joe will be along soon to answer
RD, why is your hunk of meat wrapped in some nylon mesh net deal. :)Quote:
Originally Posted by Reg Dingle
It's a pommy thing stumpy
^^ To hold it in shape or together I think.
I think I've found the promised land
https://i.imgur.com/V9cuWh3.jpeg
OR shall I wait for 140??
^ You need to see a doctor.
145f is medium rare. But the meat will keep cooking after you take it out. So maybe remove at 140
^ now he tells me
^^ hmm
Fahrenheit not Celsius.
Might be a tad overdone for the best of the best on here,(ie those not from the Stockport, Perth or Bristol) but I think I smashed it outta the park today...and the taste is divine.
https://i.imgur.com/r4VUtS1.jpeg
https://i.imgur.com/VW3WqOu.jpeg
Mmm unidentifiable dry meat, delicious.
Looks good, did you add a gravy? BBQing is about getting it right and learning from when you get it wrong.
Its called beef, you malnourished pot noodle importing and slurping sapQuote:
Originally Posted by armstrong
Overcooked for me.
:chitown:
Quote:
Originally Posted by Reg Dingle
Strapped wouldn’t know what beef looks like. 7/12 is usually just a non descript brown.
Can't even get the name of the store correct. Is there nothing you can't fuck up?Quote:
Originally Posted by DrWilly