What a steak!
Posts by RiffRaff
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The colours are for world champion. These were won by Matthew Richardson, who can now wear those colours on his cycling kit as he has now won a world championship.
Good to see he finally got some silverware for the cabinet. He never got a flag at Richmond 😄
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Smoked pies are so underrated
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Fortunately on the BBQ front I wont need anything more
Wash your mouth out🤣
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Could be a length-y wait from Canada
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Welcome!
Interested to see pics of your WSM/ Magnum build. Maybe create a new thread?
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2 kgs Boerewors (this one was 'Sosatie', has a chutney/curry flavour).
Ive had this behemoth in the freezer for a while, waiting for an occasion where I had enough people round to get through it. Cooked in the Weber over a blend of briquettes and lump.
Served on top of Chakalaka (that stuff is amazing, even without the sausage) and some polenta chips.
A bugger of a thing to flip, but well worth it!
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The 'lid-off' mode I use, is to pop the hose off, open bbq and do whatever, close it up, then leave it for a minute or so while pit comes up to temp. Once it reaches set temp, the fan ramps down, so I reconnect the hose and it does its thing without any major swings in temp.
Im going to fire it up tomorrow or Wednesday so i'll get some screenshots then.
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Got a Beyond Blue morning tea at work this week. Thought I'd have a crack at making some blue jalapeno and cheese snags.
Added some blue food dye to the throat of the mincer as I was mincing, then gave it a good stir as i stirred the cheese and jalapenos through the mix.
This might be the worst idea ever, but eh, its a bit of fun.
My snag technique still needs some work, should have chilled the pork down more. Overprocessed it a bit, as you can see.
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Ive got the Inkbird ISC007 which is the one referred to above. The app is nowhere near as impressive as the smartfire by the looks, its still easy to use but not as many bells and whistles. I'm a simple guy though, I really only use it to monitor pit temps and occasionally marvel at the long flat lines on the graph, I monitor meat with a javelin. I can't fault the operation of it though. I set mine to a 10deg swing either side of the target temp and it keeps it where it needs to be. Wifi works great, can keep an eye on it while im not home, and comes in a nice case.
Not bad for sub $200.
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Davo yeah i saw all the hype with the kettle kones but I never really saw them doing much more than what 2 baskets will do. Maybe a bit less radiant heat but for hot n fast cooks thats not necessarily a bad thing. If anything they may concentrate heat into the centre of the lid, maybe not such a good thing.
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Urban Griller are pork cheeks and jowls both considered the same thing?
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Out of the 6 marshmallows I gave my 4yo, one went to the dog, one ended up in the fire, one was burnt to a crisp and the other 3 got eaten.
I was lucky to get a photo!
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I also was impressed by the lack of greenery