Posts by RiffRaff

I also was impressed by the lack of greenery

Lamb shoulder in the UDS. Just heatbeads and a bit of pecan. Rubbed with Hardcore Carnivore Camo.

Served as sliders with some fresh tzatziki and cheese.

⁹

Picanha on the rotisserie. Homemade flour tortillas and chimichurri.

Simple but oh so good.

Budget mods are the best.

I cut up an old cast iron grate from a kerbside gasser and reseasoned it.

Much better than the standard grill supplied, but it doubles the weight of the BBQ!

Quote from Wazza

Need another judge for next year? I will be free.

Also is this one of those dentist type bookings? Where you have no idea where youll be in 12 months, but lock in a booking anyway 🤣

Wazza ive expressed my interest for next year, so when it comes around i'll see how they are going for numbers. Alternatively, I can speak to the guy from AMIC and see how their numbers are for the Metro South and Metro North comps?

Jimmy70 Different winners for each different class. Most of the butchers that competed took home a trophy or 2, for various items. Ill find the results and get back to you

BBQbushy this one was the WA regional comp. Held in Bunbury but open to all AMIC affiliated butchers outside Perth. Entries from Bunbury, Dunsborough, Donnybrook, Manjimup amd a few others. I think last year some produce was flown down from Pt Hedland!

I've got the Inkbird fan controller. I use it on my UDS mainly. The UDS holds temp pretty well anyway, but it gives me the flexibility to go and do other stuff and leave the house and know that everything is ticking along nicely. Cheap insurance when you look at the price of meat.

Saturday I was on the judging panel for the Australian Meat Industry Council Regional Sausage competition.

Ready-to-Eat class had pies, sausage rolls, parmis, and an assortment of other pastries.

Sausages was Plain Aussie BBQ snags, Pork, Beef, Poultry, Continental and Open Class sausages.

Then bacon, ham off the bone, ham on the bone.

A new class for biltong and jerky this year.

Great event, dont need to eat for a week now!

Third Wave Cafe is in Melbourne.

Turkey legs in the Ugly Drum. Been in brine since I started this damn close contact isolation.

These took about 5 hours all up. Tasty as. Next time ill organise a sauce of some description.

Tri tip on the weber kettle. Dusted with a bit of HCC Black and reverse seared to 130F internal before a quick flash over the coals to finish.

Ribs in the Ugly Drum.

Wife reckons 'best ones yet'.

BBQbushy your mate sounds like he has a few screws loose. But I can see why you keep him around.

Thats different

Bei Facebook anmelden

Im in no way religious but for some reason still maintain the no red meat on Good Friday rule. So Jambalaya seemed like a good fit.

Pork sausage, bacon, chicken, prawns all fit the bill.

Cooked over heat beads in the Bedourie camp oven.

NT Lad i'll agree with 50% of what you said. I'll let you choose which half that is

Some lamb ribs as a snack for the Western Derby. Pity bout the result.

Just S&P over a bit of pecan on the UDS.

Throw them in the potjie, treat them the same you would a neck? With a central bone and a fair bit of connective tissue it would be a similar cook?

Whats the point of the soda water? pH adjustment? Or sterilisation?

Thanks for the link, some great info there Gumb.

For 50 bucks I reckon its probably worth a crack.

Cheers