Posts by Narm Naleg
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Well done to Brendan Muhling of Queensland. Check out the BBQ gigantor in the news:
Aussie takes American barbecue to new heights building 19,000L smoker big enough for 150 brisketsAustralians are quickly catching up when it comes to US-style barbecuing, building bigger meat smokers and receiving acclaim from international "pitmasters".www.abc.net.au -
Sydney weather not the best but we got there 😇
What a great feast!
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It really depends on many factors, I'd say that both can achieve great results.
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Same. Might be a good excuse for some yakitori.
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Oh sorry to hear that. Isn't it only a few years old?
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Looks in good shape from this distance. Is it not aging well?
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Great question. Most of the things you're looking for could pretty much be done on a Weber go anywhere. It might be a good low cost option as a starting charcoal cooker. I love my one. Your chargriller might be an even better starting point. I wouldn't worry about a bit of surface rust on the outside.
But it won't work for pizza and my view is that no bbq is all that great for pizza. Kamados are the closest thing, but I'd probably stick to the home oven with a pizza stone.
Pizza is a big topic. Most of the improvements you can make have to do with mixing your own dough. I'd worry about it later and in the meantime work on learning about dough and the kitchen oven.
Charcoal cooking is awesome, but there's a learning curve. No matter the BBQ. You need to get your head around the 2 ways of regulating temperature:
1) control the amount of oxygen (no oxygen = no fire). This can be done with kamados and other BBQ's with seals and air control.
2) control the amount of fuel. For BBQ's that leak air, such as webers and the chargriller you have.
If I was in your situation this is what I would do:
- avoid spending too much money. Spend time testing things out to gain a better idea of what direction you are most keen to go in.
- $70-100 for a new grill plus some charcoal will get you cooking on the chargriller
On it you'll be able to test cooking direct (the heat source below the food), and indirect (the food to the side, so that the heat is more evenly spread around the food)
As you get to the end of your first or second bag of charcoal, reassess.
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Great work!
I don't have any suggestions for a product that is made forthe purpose, but I've been happily using a paella pan for years in my BSK Kamado. They come in all sorts of sizes and the handles sit on the edge of the firebox. I put my grill on top of them, but you could possibly have a neater finish if you cut part of the handle off (the part you'd grab with your hands) and get either side of the remaining handle to fit between the grill.
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Brilliant. Take an average piece of meat and turn it into deliciousness
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Thanks Davo
2 days uncovered in the fridge. Plus for the first half hour I lifted it off the tray by placing it on top of a reversed ikea rib rack so it was hanging off either side, which avoided any fat from pooling.
I used less salt than my usual and it was much more balanced than my other recent attempts.
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The stupidity of organisations in trying to categorise foods for the masses continues. This time, school communities need to grapple with ham, which apparently is akin to uranium:
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Kestrels are good as a skin-on wedge.
I agree. I only remove bad or purple bits. The skin comes out great.
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The uniformity you could achieve is what i would be diggin!
Yes that's definitely one of the advantages. Darned addictive when so easy to make.