Welcome to the forum!
Posts by Narm Naleg
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Had to "settle" for that? Brilliant. One of my favourite cuts of beef and IMO better than beef cheek.
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Welcome aboard. No experience with that one, but I would expect the size to be a non issue.
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The problem i believe is that we have too many butchers for the amount of people who care about quality meat.
I find many butchers (the chains that sell in shopping centres in particular) to be not much better than colesworth. They sell crap.
You have to put in a lot of effort and feel like a nuisance to even have a conversation with them sometimes. Hard to do when there's a queue waiting to be served.
It would be great if we could try new business models. The members only help yourself 24/7 model sounds really interesting. I'm happy to pay a reasonable premium for good quality and good farming practices.
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Here's another innovative business model:
24/7 butcher goes viral on TikTok - ABC RadioA first generation regenerative farmer has sent social media into a spin with his 24-hour butchery.www.abc.net.au -
Interesting article.
I think like most other industries, this one is undergoing significant change. New business models are required. And personally despite the inability to select the exact piece of meat, I'd rather support an online farm to table vendor than colesworth.
ABC News: Outback butchers buck urban trend by outdoing supermarket competition.
More city butchers face chopping block, but no such snags for country meat sellersOutback butcheries are evolving into small business powerhouses as the paddock-to-plate trend helps shield them from supermarket competition. Here's how…www.abc.net.au -
They have a slight discount on at the moment. Looks a really nice kamado!
Something is not right here. Their website is working fine and makes no mention of the "big boss". Neither does their Facebook page.
The one you linked to on Facebook marketplace appears to be a "bluesky" brand.
I wouldn't trust a knockoff as warranty might not exist and build quality could be iffy, with poorly built ceramic kamados known to crack.
Personally I'd go for the Akorn as it also has a cast iron grill (albeit thin) and warranty with bunnings. Or a kamado Joe, or a primo.
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Wow! That is quite a tricky fault to troubleshoot. So is the problem definitely with the cast iron? As in other pans work properly on the induction stove?
I wonder if you'd pick up a temp difference over gas or coal.
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Good result, despite the hassle.
Maybe they'll even sell it to you at a "sausage meat" price. I'd buy it if cheap and play with it.
Boat it and keep it moist, add some lard, etc.
I reckon it would still be great.
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Great choice. Can't go wrong with a kamado!
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I'm a coffee simpleton. My goto is the Remio from Costco, but they've not had them lately (was $18.99). I'm also happy with Vittoria coffee beans from colesworth when they are (regularly) half price.
A bit like the price of charcoal at $2.50 per kg, my target is no more than $20 per kg for coffee beans. I've tried the more expensive ones, but I prefer the cheaper ones.
I make sure to only buy Arabica beans, ideally from a South American country (Columbia and Brazil being fairly easy to find). Stay away from robusta beans.
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I let the beans air for a week and the taste was definitely better, but still not as good as the commercial offering.
I saw a YouTube of another guy who ate the cherries. He reckons they are a little sweet. I'll give one a go soon.
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Pork and beef ribs. Came out yummy and moist, a little more tender than I like but others in the family prefer them that way.
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Also worth checking out the recent arrival to the market: the gravity fed charcoal/wood bbqs like the Masterbuilt 800.
A bit more expensive to run for grilling and roasting, but I've found it hard to use anything else since getting one a few months ago.
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Welcome aboard!
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The only feasible and long term answer to the power problem and emissions is nuclear.
I agree. With the 30 year horizon being unlimited cheap power from fusion, which has recently had a first big breakthrough.
But there's no doubt that the advantage of electricity is that it can be produced by a number of methods. So when looking at the long term, that's the direction. Battery technology will continue to improve by finding more available and sustainable chemical combinations.
Our increasing power costs are a blip in my view and there are far more concerning issues on the horizon.
As for BBQ, happy to pay a few extra bucks for charcoal. It's not the expensive part of a meal...
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Welcome aboard, this place will provide plenty of inspiration
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Welcome aboard and great selection of BBQ!
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Would have been interesting to see how the flavour profile changed after degassing over a week or so
Is it just a matter of leaving them for that time? I still have a bowl of them looking at me every morning
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Hydrogen BBQ is intriguing. The fact that it's a clean heat source would place more importance on other factors for BBQ flavour, such as fat burning deflectors or smoke boxes. The current designs need to move beyond the flattop for that.
I'd like to play with one.
