Posts by AussieBBQSmoke

    G'day Fellas, we just secured a large load of Loquat wood from a fruit orchard and will put it away to dry for smoking with next year.
    Can we pls get LOQUAT WOOD added to the Matrix Chart that was so kindly built years ago?

    Being related to Apricot, Plum and Apple, it would be good for PORK, POULTRY, SEAFOOD, AND CHEESE. Especially good for FISH: 2 SEAFOOD X's.

    Loquat wood smoke is very popular in TAIWAN where it us used to commercially smoke " Katsuo " from Skipjack Tuna or Mackerel. They smoke the fish with circulating hot air and smoke at 90c for 8hrs, then 70-80c for 10 days. The smoked Katsuo is then cut into small pieces or flaked.
    http://www.katsuo.com.tw/en/eastern_dopth_list.htm

    The JAPANESE Smoke KATSUO-BUSHI by removing the head and guts from Tuna, then boiling it for 1 hour before smoking it with Loquat Wood. After being smoked for 7-10 days, the fish look like pieces of hard brown wood which are then sliced thin or flaked. The smoked fish then can also be Fermented by rubbing a special Mold on them.
    https://www.katsuobushi-jp.net/types_productionmethods.php
    https://www.umamiinfo.com/richfood/foodstuff/katsuobushi.php
    https://www.youtube.com/watch?v=mPw4_sduy04

    I just got back from Costco, what a let down. The Louisiana LG900 has a tiny pellet hopper, a you tube video says it only goes for 7hrs, my Bunnings Pit Boss has a huge 8.6kg Hopper and goes for 17hrs, burning 1/2kg Pellets per hr. The cooking area of both looks the same. The Pit Boss can cook 10 racks of Beef Ribs at once

    The Pellet furnace on the LG900 looks like high maintenance, it is a weird rectangular shape on the left side with a creased mesh basket on the top that the pellets sit on and burn, the ash looks like it falls through into the fan area below. The Pit Boss Burner is in the middle and is a simple cylinder shape, the pellets feed in to the base and the ash blows out the top of the cylinder into the large smoker floor and is self cleaning with low maintenance, I just vacuum it every 3rd cook or so. I liked my Pit Boss before, but now love it as it is so much better, and cheaper at $699.

    Costco offers Lifetime Warranty on everything they sell, I buy expensive Big TV's from them as no need to buy an extended warranty or worry it will fail as you only have to buy one once. If it carks it after a few years, they replace it with the current model!
    If you just want a small replacement part, just order it from LG in the U.S. or find it locally. This Costco LG900 is $800 cheaper than the same one in the Shops here, someone is making a killing on em..

    I rang Costco Moorabbin and they have 5 LG900 Louisiana Grill Pellet Smokers in stock. Apparently they don't advertise the LG900 or publish it's price, which I heard is $ 999, since it's for Members only.
    I will pick one up today, it will be my 6th Smoker. The $699 Bunnings Pit Boss works well but I would like to try the LG with our Lumber Jack 40 lb Pellet bags, especially the new 100% Maple on Pork..

    For the tastiest and most tender pull apart Beef Brisket, try cousin Todd’s Method:

    Summary: Shake Rubs all over meat, inject with packaged Beef Broth or mix Stock cubes in hot water, Smoke lownslow all day, bring inside and put in covered steel casserole oven pan ½ submerged in broth and simmer overnight at 225F. Serve for lunch in fresh bread rolls with coleslaw and smokey Chipotle BBQ Sauce.

    1. Remove 4-5 kg Brisket from bag, rinse off and pat dry with paper towel.
    2. Apply generous amount of SweetnSmokey Cajun & some Cherry Rub to the non-fat cap side of the brisket.
    3. Turn over with fat cap up.
    4. Using a meat injector, carefully inject Beef Broth into the meat; every 2-3 square inches. Be sure to go slow and extract the needle as you inject the broth, so it doesn’t spurt back at you!.
    5. Lightly pat dry any juice that has run out.
    6. Apply generous amount of Rubs to this side of the meat.
    7. Smoke lownslow around 200-250F for approx 8-10 hours. Use Apple & Cherry Chunks smoldering on coals, or Apple and Cherry Wood Chips for a Gas or Electric Smoker. Apple smoke makes meat moist and Cherry adds sweetness.
    8. After smoking is done, bring it inside and place Brisket in a steel covered roasting pan, add more Beef Broth around meat so it is ½ way up the sides, don’t get any on the nice bark top surface.
    9. With the cover loosely on the roasting pan or with lid vent open, roast at 225F degrees in oven for a minimum of 8 hours. Go as long as 15 as it only makes it taste better. Do not remove the cover!
    N.B. Ensure the lid will allow some steam out otherwise the steam may soften the smoked crust.
    10. Remove from oven and leave lid on for up to 30 minutes before opening.
    11. Slice the brisket across the grain.
    12. Serve in Buns with coleslaw and MHS Chipotle BBQ sauce and enjoy!

    The smokey taste was great, it was very juicy no need to put gravy on it, it just melted in the mouth. The bark stayed crusty because the steam was allowed to leak out of the loose lid, it actually steamed up the kitchen.
    The overnight beef broth 1/2 high bath was a great idea of Todd's.

    We can offer a Special till July 31 2016 on our huge 20-22kg bags of Murrumbidgee River Red Gum pure lump Charcoal to Forum Members for $35 cash pickup from our brand new large Factory in Frankston Gardens Dr. Carrum Downs. Our man cooks it in an above ground steel kiln, no rocks, dirt or rubbish, just pure quality charcoal.
    Pickups by sms appointment: Terry 0431 210 997
    http://store.aussiebbqsmoke.com/products/lump-charcoal

    The Plan on the table is to make Australian Hardwood charcoal briquettes, the shape is still in the planning stage but making a long burning easy to stack charcoal snake is one of the main aims. The current stacking method of 3 rows seems a bit tedious. They will be made from pure natural charcoal with no chemical additive that helps each one to light sequentially, this may be a handicap but the loss of smelly accelerant toxins is a risk we want to take.

    Thanks Chris for the feedback. Not sure if the neatly angled 2"x3" domino Snake will be burn efficiently, or get too hot. It can't be tested as it will require a purpose-built Press, but I am still keen to try it as it would be a quicker loading process.
    I wasn't sure if the standard 2" square was patented or the most efficient and am open to wise counsel from experienced Snake users.

    G'day fellow Charcoal Lovers,

    May I pls have your opinion on the perfect shape for pure chemical free charcoal briquettes to make a safe BBQ charcoal Beads Weber Snake that contains no smelly accelerants?
    I suggest a 3" rectangular pillow shape that can be stacked at 90 degrees like dominoes to form the perfect Charcoal Snake.

    Thanks Fellas.

    G'day Fellas,
    I have to put in my 2 bob's worth here. Why is anyone buying Imported Charcoal?
    We have lots of Australian Cottage Industry producing Pure Lump Charcoal here in Aus.

    Most Gidgee is made by Husband and Wife team who call themselves RCRA:-
    Renewable Carbon Resources Australia (RCRA) is an Australian owned and operated business producing Queensland manufactured Charcoal-Carbon (Biochar) products. Karen Siepen has been involved in the charcoal manufacturing industry since 2005. Under her leadership, the business has grown to be a leading force in the manufacture of Charcoal-Carbon for heating and cooking, and in recent times has expanded production into agriculture, horticulture and water purification. The Charcoal-Carbon manufacturing plant is located near Charleville, in South West Queensland.

    Murrumbidgee River Red Gum Lump Charcoal is made by my 30yr old mate Nick and his Sister. He drops his huge metal kilns via semi trailer onto a Farmer's land, buys the trees and cooks them in his clean kiln, with no dirt or stones, 3 days later he drags his cute Sister out there to stitch up the huge 20kg bags with blue baling twine and a large darning needle. He supports Mum and Sister, so this is how his Sister pays her rent. Charcoal does not get better than that!

    I am also impressed with this special Murrumbidgee River Red Gum Lump Charcoal, it is my favourite charcoal. My old Weber has been using it for 6 months now and it still doesn't look due for a sweep out.

    The only drawback is that it doesn't like getting choked of air for a lownslow as it needs air to breathe, it burns hot then dissappears. If restricting air flow for low heat, use Gidgee or Mallee Root. Personally I just use a little bit of charcoal for low heat instead of choking a large pile of air to slow it down, you can always add more.

    Australian Cherry Wood Chips double Cold Smoked with Cherry Wood.
    Fantastic Smoky aroma! Smoke in 1/2 the time!

    Use these pre-smoked Chips in our Mo's Smoking Pouch or in a smoker can/box to easily smoke marinade your meats with great Cherry flavour in half the normal time. Use in a Pot Pourri bowl in the house for that great smoky BBQ ambience.

    Use to Finish & Flavour distilled spirits like Bourbon, Vodka, or Schnapps. The Chips will absorb the alcohol and sink in a few days. They flavour the spirit in 1/10th the time of larger wood staves, due to their greater smoked flavoursome surface area.

    We have a customer who soaks Smoked Chips in their honey for a few days, then strains them out. They end up with Smoked Cherry Honey!

    Can also be used sparingly to flavour Smoked Beers. Adding Smoked Wood Chips to beer brewing is done in the fermenter, not the mash tun, it can add some interesting flavour to your homebrew as well as acting as a surface area to accelerate ageing. Smoked Cherry Chips adds a smoky sweet flavour with hints of Vanilla.

    Chips will float in Beer and it is important to keep the entire surface of the chip in contact with the beer during ageing. A hop bag weighted with some stainless steel bolts (or some other inert weight) will do the trick. Sterilize the bag, chips and weight with either steam or hot water. Cellar temperature (55° F) works well for the ageing step.
    Vigilance and restraint are required during ageing. Sample the beer on a regular basis — say once every three weeks — to keep tabs on its progression. The purpose is to prevent the beer from becoming excessively woody and bitter. The Chips should add complexity to the beer, but not dominate its flavour. Once the flavour reaches the intensity you desire, you can rack the beer into a second keg or bottle it.
    Small chips can be hard to separate from the finished beer, so it is important to have them in a grain or hop bag so they can be easily removed after ageing.
    http://store.aussiebbqsmoke.com/t/pre-smoked-cherry-chips

    G'day BBQ Devotee,

    Pellets are expensive and produce a dry smoke from the compressed sawdust.
    May I suggest a cheaper and tastier method? Flavoursome Smoke in a Gasser can be achieved by wedging a couple good quality Wood Chunks between a gas burner and the bbq wall, just turn that burner down when wood smoldering starts. You can also place Chunks or Chips on the gas diffuser plate or lava rocks, or put Chips in a Smoker can or tinfoil Burrito Pouch with holes poked in it.
    The best option I have seen is Mo's Smoker Pouch, which can be filled with Chips, Pellets, Crushed Walnut Shells, sawdust, Pecan shells, etc. just place it on the Grill or vertically between 2 burners.

    Hi Guys,
    An easy way to cook Corn Cobs at work or at home, which is dead simple and keeps all the flavour, in contrast to losing the flavour by boiling it for a long time to get it tender, is in a microwave! Cooking a vegetable in it's leaves has great flavour.
    Partially shuck the corn by pulling the leaves open and run some cold water down onto the cob, then close the leaves up and wrap in 3 sheets of paper towels. Cook in microwave for 3 to 3.5 mins depending on size of cob. Let cool for a couple of mins to allow further cooking and softening of kernels, then peel all leaves and silk easily away, roll on top of a butter brick and salt. yummmm.

    I remember when Mountain Mick assembled a tasting Panel of Qld Hells Angels Harley mates at a BBQ at Mick's big property, they were all upset as they all (including Mick) had to turn in their Colours to the Police as it was now illegal to ride wearing gang jackets.
    Mick invited them back to his place to cook up a big feed and cheer them up, but after a few beers he assembled them into a formal Tasting Panel to test the newly created Convict Rub. He rang me that night to slur: The Boys f....g loved it and each took a bag home. He said we have a Winner here mate.

    We are all sad in the passing of our friend Mountain Mick recently, especially me, as he helped immensely in our venture into creating Australian BBQ Rubs. He was passionate and excited to make something completely different.
    It was a long held secret that Mick was the creator of Convict Rub, he used to have fun by Posting comments asking who the mystery genius chef was that created it, he even said he must be like the Phantom who kept his true identity secret, he used to make funny Forum comments and tags of appreciation of it's great flavour. It's time to give this gifted Chef credit as he spent 100 hrs mixing and testing a fantastic blend of Australian ingredients into a local Rub, he wanted to call it Outback Rub but that was already taken, so we settled on Convict Rub. He was as large as life and always fun to talk to.
    Originally he wanted to take credit for it's design and wanted his face on the label as he wished to create an everlasting Legacy, but later thought that was a bit vain and decided to be the Mystery Chef instead, and have some fun with it.

    Thanks Mountain Mick, you will be greatly missed. You have left us all an everlasting Legacy of great innovative Recipes and BBQ ideas.

    We are proud to offer an exciting new BBQ Smoking Product that we recently brought back from the U.S. to get tasty Smoke into a Gas, Electric, or Charcoal BBQ:- MO'S SMOKING POUCH !
    http://store.aussiebbqsmoke.com/t/mos-smoking-pouch

    The fine tough Stainless Steel mesh bag prevents the Chips catching fire, and is the cleanest way to easily smolder Wood Chips, Sawdust, Pellets, or our nutty flavoured Crushed Walnut Shells. It works like a Tea Bag, ash is held inside the pouch, so no mess in your Smoker. If you toss it on our ashless Murrumbidgee River Red Gum Charcoal, you will have no ash mess to clean up later. The mesh bag also acts as a heat shield between the hot coals and delicate foods like Fish, Veggies, Chicken Breasts etc.

    Buy our '1 Bag Special', it includes 300g of our sweet Golden Delicious Fine Apple Wood Chips, that's enough Free Chips for 3 Fills! We can send this Combo in an Aust Post 500g $8 flat rate Post Satchel.
    Width:165mm Length:285mm Weight:200g.

    Method:-
    Place 2 cups, approx 100g of Chips and pat down flat, then you can simply place on top of grill bars with burner on full till smoldering, but we suggest that you place it vertically down between 2 grill bars with direct heat on the Pouch or sit it on a gas burner or Diffuser Plate, or on hot coals, to smolder and generate tasty sweet smoke UNDER your Meats so that the smoke engulfs the meat.
    TIP: Start Pouch smoldering immediately with our $20 Butane Blowtorch.

    Buy 1, or buy 2 for easy long smoking times, simply swap out bags easily. 2 would cost $8 Postage.
    This is the new revised model made from sturdy Stainless Steel mesh, with easy to use engraved swing clip sealer, it is a Genius Idea and will last for years!

    To refill bag, lift out and refill after it cools by swinging the clip open, or have a 2nd bag ready to pop in. This is much easier than using Smoker Boxes or tinfoil Pouch Burritos placed under the grill as they are very difficult to refill, and get covered with sticky meat juices.
    Smoke Marinading your meats adds much more flavour than any Rub or Sauce. Cover meats in our CONVICT RUB or HOTnSMOKEY CAJUN for fantastic tasting black 'Bark' crust.

    Review from amazingribs.com:-
    In recent years there have been perhaps a dozen new products brought on the market to hold wood and add smoke to the cooker. I have played with a number of them, and the one that impresses me the most is this clever design, especially for use with gas grills.
    It is a pouch of fine mesh 304 stainless steel that holds wood chips or pellets. The airspaces in the mesh are small enough that they limit the amount of air that gets in so the wood smokes and never bursts into flame. It puts out plenty of white smoke, usually within a few minutes. Best of all, it smokes just by putting it on top of the cooking grate or you can stand it on edge and slip it between the grates and the back of your grill. You don't have to squeeze it in down by the burners although you can if you need to space on top of the grates. And it works. It holds enough wood for about 15 minutes for short cooks, but you need to refill it, or buy a second pouch, for long cooks like pork shoulder and brisket. Refilling can be tricky since the steel gets hot and stays hot for a while. If you have good gloves, no problem. – Meathead