The BBQ Thread

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Rocksolid
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The BBQ Thread

Post by Rocksolid » 25 Apr 2018, 10:14

Must be a few of us on here that love to cook a BBQ. I know Aussie Mark loves a Sunday evening cook up!

Interested to see what everyone is cooking! Gas burners, Webers, Offset Smokers and everything else. show us what you are doing and feel free to share your recipes!

I have just started down the road of offset smoking. It's a whole different world! I have some Beef short ribs smoking today for 8 or so hours for an early dinner after the ANZAC Day AFL. I can't wait. Happy to post pics if anyone is interested!
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Lukaas3
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Re: The BBQ Thread

Post by Lukaas3 » 25 Apr 2018, 10:32

Currently loving the Brazilian Picaña, the rump cap cooked rare over charcoal seasoned with really good salt.

Love it, one day ill have time to spend 8 hours cooking ribs !

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Fredbass
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Re: The BBQ Thread

Post by Fredbass » 25 Apr 2018, 11:23

Being Brazilian I love Picanha. I find it really hard to eat anything else because Picanha is soo good.
I have been using a Weber 200 for the last 7 years, but I don’t like it very much. Heat distribution is very uneven and it works more like an oven than a bbq. I am considering another options now that I am retiring the Weber.
I know charcoal is the way to go, specially for Brazilian style bbq. But it is too much trouble so I think I will stay with gas.
Could you please send me some detailed pics?

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Rocksolid
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Re: The BBQ Thread

Post by Rocksolid » 25 Apr 2018, 11:59

Brazilian Picana. I'll have to google it. Sounds divine!
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Lukaas3
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Re: The BBQ Thread

Post by Lukaas3 » 25 Apr 2018, 12:53



This one is good but I would cut it against the grain at the end. Note the quality of the marbling through the rump at the start!
This is what you eat if you want to taste the meat and the flame.

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BazzBass
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Re: The BBQ Thread

Post by BazzBass » 25 Apr 2018, 12:59

Rocksolid wrote:
25 Apr 2018, 10:14
Happy to post pics if anyone is interested!
Really? you had to ASK if anyone wanted to see pics? HERE?

hehe :useless:

:drool: :drool: :drool: :drool: :drinkingbuddies:


PS with my heritage, it is no surprise that when our darts/8 ball teams had their end of year show, I was the one to organise and cook the lamb on the spit. Years of watching my Uncle Matt do it every Easter meant it was easy peasy for me. Apparently everyone loved it.
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Rocksolid
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Re: The BBQ Thread

Post by Rocksolid » 25 Apr 2018, 14:00

Lukaas3 wrote:
25 Apr 2018, 12:53


This one is good but I would cut it against the grain at the end. Note the quality of the marbling through the rump at the start!
This is what you eat if you want to taste the meat and the flame.
:drool: :partydance:
Gear:Fender I Quilter I Berg I Tech 21 I Zoom l Line 6 I Aguilar I Boss I Broughton l sfx l EQD l SD I TCE l MIPRO I 1964ears

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Bands: Jungle Jooce, Coke 'N' Nuts, Crossfire Hurricane

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narcdor
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Re: The BBQ Thread

Post by narcdor » 25 Apr 2018, 14:02

I have a charcoal Weber I really need to learn how to use, got it for Christmas. I’ve only ever had BBQ plates and grill before. Any tips?
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Rocksolid
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Re: The BBQ Thread

Post by Rocksolid » 25 Apr 2018, 14:16

narcdor wrote:
25 Apr 2018, 14:02
I have a charcoal Weber I really need to learn how to use, got it for Christmas. I’ve only ever had BBQ plates and grill before. Any tips?
Start with heat beads, rather than charcoal.

This is where I started. Use the Weber book. Absolute no brainer. If your Weber didn't come with a meat thermometer, spend a few bucks and get one. If takes the guess work out of it.
Gear:Fender I Quilter I Berg I Tech 21 I Zoom l Line 6 I Aguilar I Boss I Broughton l sfx l EQD l SD I TCE l MIPRO I 1964ears

Basses: Fender I Sandberg I Musicman I Warmoth l Squier I Aria Pro II

Bands: Jungle Jooce, Coke 'N' Nuts, Crossfire Hurricane

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Rocksolid
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Re: The BBQ Thread

Post by Rocksolid » 25 Apr 2018, 14:18

Beef ribs a few hours in.

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Bands: Jungle Jooce, Coke 'N' Nuts, Crossfire Hurricane

Lukaas3
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Re: The BBQ Thread

Post by Lukaas3 » 25 Apr 2018, 15:13

Rocksolid wrote:
25 Apr 2018, 14:16
narcdor wrote:
25 Apr 2018, 14:02
I have a charcoal Weber I really need to learn how to use, got it for Christmas. I’ve only ever had BBQ plates and grill before. Any tips?
Start with heat beads, rather than charcoal.

This is where I started. Use the Weber book. Absolute no brainer. If your Weber didn't come with a meat thermometer, spend a few bucks and get one. If takes the guess work out of it.
Meat thermometer is such a good investment. Stop guessing and start knowing.

Also check this out, one of my fav cooking clips ever.

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narcdor
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Re: The BBQ Thread

Post by narcdor » 25 Apr 2018, 15:15

Rocksolid wrote:
25 Apr 2018, 14:16
narcdor wrote:
25 Apr 2018, 14:02
I have a charcoal Weber I really need to learn how to use, got it for Christmas. I’ve only ever had BBQ plates and grill before. Any tips?
Start with heat beads, rather than charcoal.

This is where I started. Use the Weber book. Absolute no brainer. If your Weber didn't come with a meat thermometer, spend a few bucks and get one. If takes the guess work out of it.
I’ll fire it up in a few weeks, thanks for the hot tip, badoom-tish!
'65 Fender Mustang, '15 Narcdor Precision, '64 Framus Star Bass, Stingray Classic, '14 Streamer NT1
Mesa Walkbout, MarkBass Classic 300, Fender Bassman Neo 115

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Aussie Mark
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Re: The BBQ Thread

Post by Aussie Mark » 26 Apr 2018, 08:57

Nothing too fancy for me - no smoker, no charcoal. My technique is all about the hood - after a quick browning on the plate or grill everything goes onto the rack to slowly cook through with the hood down. I'm also a big fan of having my bbqs running off the mains gas rather than bottles.

Recently upgraded to stainless after old faithful finally died after 13 years of abuse.

I use the rotisserie occasionally for a couple of chooks or a lamb shoulder, but most of the time I'm doing fairly run of the mill stuff such as kofte, marinated lamb or chicken skewers, snags, chops etc. Sunday night is our family bbq night and I always cook extra quantities so we get a couple of days lunches and a leftover dinner (eg. rice pilaf) out of it as well

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Lukaas3
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Re: The BBQ Thread

Post by Lukaas3 » 26 Apr 2018, 14:36

Yeah nice work Mark!

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BazzBass
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Re: The BBQ Thread

Post by BazzBass » 26 Apr 2018, 14:51

Aussie Mark wrote:
26 Apr 2018, 08:57
I always cook extra quantities so we get a couple of days lunches and a leftover dinner (eg. rice pilaf) out of it as well
yes Mark, a pilaf made from the leftover juices of a roast is even tastier than the roast, almost. We eat 3 or 4 times from a lamb roast. The roast, the pilaf made from it's juices with bits of chopped lamb through it, then the meat sliced thin for sandwiches
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