oops, missed it, too busy right now unfortunately, did vote though.
Posts by Wazza
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Yeah - I mean we moved south for a reason - this old girl doesn't handle hot weather too well anymore hahaha
Yeah, there are a couple of times a year when my wife and I check out property in Hobart, then the heat wave moves on and we enjoy our mild winter.
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Apparently 6-7kg.
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I'm going to give a different answer, and that's one of the things I love about this forum, all opinions are accepted.
What you described to me shouts komado. The Weber Go Anywhere is a fantastic bit of kit, but I'm not sure I'd low and slow in one? But this also comes down to what you actually want to low and slow. A couple of beef cheeks or a smaller bit of chuck, then yeah you could probably do it, but not a whole brisket for example.
It also comes down to budget. As Narm pointed out above you can do the majority of what you want in the Char Griller, but the Akorn will do everything you want, and yes I hear the pizza debate.
So, if you want to dip your toes in the water and try things out, then Char Griller is a great place to do this, if you think you are ready to go and the extra outlay is not an issue, then Akorn. The Akorn should be a 10 year purchase.
I'm sure you will make either option work.
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Yep we copped a 46.6 the day after
WOW, for you guys that's nuts. I did hear Albany were in the 40's.
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Cooling down the steak, is that to ensure it does no overcook during the sear? Did they come back up to temp ok?
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Are you willing to share the recipe for this?
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Only just saw this thread, looks great, thanks for sharing, it's on my list to give this a go.
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And another 40+ day today. That's now 7 this Feb, and 9 since new year, with 5 of those over 42.
Carnarvon now has the hottest recorded temp anywhere on the Earth this year with 49.9, with reports coming in from stations in land saying 54 degrees.
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Pretty warm over here today, it's been like this for a couple of weeks, getting over it. Plus it's that time of year when Athletics has Zone Championships, so I've been on track officiating for the last two days.
Perth has broken the February record for days over 40 with six, and we still have lots of time to get another.
Make sure you look to the right of the chart for 'high temp'.
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This was all over talk back radio, you can imagine the comments. It's ridiculous.
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Who wants to try this?
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Yep, banksia, the cones are pretty much my go to for smoke. I've also used the branches, but the cones are so easy to get I just use them.
Edit, upon reflection, are you sure the banksia cone came from the same tree as the timber? I've never seen a banksia trunk that thick. What is the diameter, and do you have a pick of the side so we can see the bark?
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Yeah that popped up in my feed too and I had a little chuckle.
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Got some internal pics? This is interesting.
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It was whole, so if you reconstruct it yeah probably, that could be it.
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Could be one for one of our resident butchers.
I just saw a cooking show where they slow cooked a conical muscle, but I missed the full description of where the muscle is from. I did hear it was near a tendon and I got the impression it's a shin muscle. They were saying using this muscle is ahead of the market, like back when beef cheeks were cheap before everyone else found out about them.
It's definitely a working muscle which sounds like has a gelatine feel when cooked, it was compared to cheeks. Apparently the best place to get it is Asian butchers.
Any ideas?
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If you need a hand with the leftovers from that feast I'm available.
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Hey Wazza Looks good. What sort of dressing you do on the salad?
Lime juice and a little olive oil.