Posts by werewolf

Little Colesworth premarinaded beef blade. Slow smoked up to 60 degrees and came up a treat, really tender.

Deboned lamb leg, fresh beets from the garden and some banksia cones that were littering the park in Caloundra. Spuds were in the Q.

Great pics. Enjoy the learning curve. As Wazza said beef cheeks are a great cut for BBQ and impossible to stuff up. Smoke for 3 hours and then put in a pan with some liquid and cover for 3 more. The wrapped phase doesn't need to be in the smoker, could be gas bbq or oven so takes away temp management problems

Kettle chook tonight

I've been getting great success on boring old Coles beef cheeks! Not sure what the $/kg is, but even if its a similar price to ribs the advantage is you can actually buy a much smaller weight.

Pleased to know I am not the only cheap skate, but cheeks are pretty awesome 🙂

Oh no this will cause a mutiny

Define best?

I actually voted for cheeks as they are a house favourite at the moment. Cheap and so easy to do.

Nom Nom pulled beef cheeks

Yeah man initially but once I saw the dog, hard to visualise it as the man again.

Yeah true on the not lasting. I bet my mutt would love it and must be healthier then any doggo snack you can buy! 100% chook!

Good price! In a time where everyone is "upgrading" to a pellet smoker, good to see someone going the other way and messing with fire management.

Oh boy that Excel got messed up. Now I know why there are none left on the roads; they have all been sacrificed for anti-kangaroo testing

I love how the dogs warm themselves under the spit

That's a great idea. Once cooked how do you store them for the doggo? Is it in the cupboard or does it have to be refrigerated?

Wow great detailed post! Any idea what the hams IT would be? With high heat for 5 hours I'm guessing is pretty high.

Gosh I want to try this but.

Love the sign BTW

Quote from Gumb

my only question is taking it to 83c ?? Seems high to me.

Ha looks like I queried that in the original thread

Welcome! I was booked in to visit your beautiful country in May last year but we all know what happened. Another time hopefully!

They look sensational! Do you reckon spritzing actually makes a difference? Can't say I've ever bothered TBH

Facebook BBQ groups is a great way to get lots of BBQ content in your feed, but really after a while its all pretty same same, and posts are often cluttered with unhelpful trolling. This is where SF&F shines, the quality of the contributions plus the advice that is offered back. Its simply a much more helpful resource than FB.

Double trouble chooks on the Weber kettle