The BBQing, Grillin, Smoking Mega Thread

[DrWilly]

A cheeky little smoke yesterday afternoon.


Beef ribs



Served with rice.

[bsnub]

Looks great Willy. Green owed.

[malmomike77]

Must resist going to the butchers.....

[BLD]

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.

[BLD]

Sure do miss stumpy to. Another bbq and swimming pool enthusiast

[DrWilly]

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.

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.

[DrWilly]

Visited a friends house yesterday for an Indonesian cook. This included chicken satay on the grill. And any day grilling is a good day.




He works at the embassy so their commissary has all sorts of good stuff like this beer.



he used his egg to fry up the noodles.

[BLD]

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

[DrWilly]

Great bits of kit!

[Reg Dingle]

Skewers look nice...
Was wondering how you were bbqing over here outside the one day in July.

Done a bit of browning myself.

Bread


Aiming for pink today with this mustard and garlic glazed 80c slow roasted topside


How do I use a meat thermometer Willy? Just pull the meat out of the oven and prod it in every hour or so?

[BLD]

Good question Joe will be along soon to answer

[Stumpy]

Just pull the meat out of the oven and prod it in every hour or so?

RD, why is your hunk of meat wrapped in some nylon mesh net deal.

[BLD]

It's a pommy thing stumpy

[Reg Dingle]

^^ To hold it in shape or together I think.

I think I've found the promised land



OR shall I wait for 140??

[Mendip]

^ You need to see a doctor.

[DrWilly]

145f is medium rare. But the meat will keep cooking after you take it out. So maybe remove at 140

[Reg Dingle]

^ now he tells me

^^ hmm

[DrWilly]

Fahrenheit not Celsius.

[Reg Dingle]

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.

[armstrong]

Mmm unidentifiable dry meat, delicious.

[DrWilly]

Looks good, did you add a gravy? BBQing is about getting it right and learning from when you get it wrong.

[Reg Dingle]

Mmm unidentifiable dry meat, delicious.

Its called beef, you malnourished pot noodle importing and slurping sap

[bsnub]

Overcooked for me.

[DrWilly]

Its called beef, you malnourished pot noodle importing and slurping sap

Strapped wouldn’t know what beef looks like. 7/12 is usually just a non descript brown.

[armstrong]

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?