have to fart around with switches and power to get a connection.
Bypass the switches! ......there are too many Cut-Out points
Also make sure your power connection is twisted to lock in place.
Posts by Urban Griller
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This customer mentioned that if I am happy to wait, there is a new model coming to Australia that will have the rotisserie included. The is as much information I received about it...
I really should have asked him more questions
The MB gravity 800, no due date as yet but at least Aug-Sept before we see it. Rotis is NOT included, the 800 has an included Hotplate/griddle
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Looks fantastic! ...you are going to have a heap of fun!
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Welcome on board!
If you have a good smoker and run it correctly the smoke should be minimal.
A Kamado is a great thing, so are the GMG wood pellet BBQs and the Masterbuilt Gravity Fed, that said, the humble Kettle is a great unit as well!
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I save all the bones and daggy bits from anything I smoke. I make a thick jelly stock and I will inject that back into the next thing I'm smoking.
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Snag is a raw , uncured sausage either in it's raw form or cooked on a BBQ, Plancha or Frypan.
Hot Dog is a smoked and cooked Vienna, reheated in hot water or steam and served in a long roll
and "Little Boys" are the cocktail version of the Vienna heated by hot water or steam and served in a bowl with a bowl of Tomato sauce (Ketchup) on the side, eaten by skewering individually with a toothpick and then plunged into the sauce!
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It almost looks like it says Save Mart in the upper right. It is a grocery chain in Central California I used to shop in!
Could be! I can just make out CA in the address
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As an aside, where are you guys getting your cheap beef cheeks? I think I paid $16+/kg so in my case a lot cheaper to buy brisket from Costco.
Almost zero waste with Cheeks, no fat to cut off. Also easy to work out how many portions to cook so that them economical.
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5 minute Burger test.
One side High, one side Low
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Drip pan assembly
Lovely Hot looking flame!
Seasoned and ready to go!
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So the 22 inch tabletop arrived.
Reinforcement under the cook plancha
Two H pattern Burners
Weird Americans!
The Regulator fitting.
Meant to take the "Disposable" Coleman Gas Bottles
This thing (from the US) lets you refill the Disposable bottle.
Gasmate have an adaptor hose to run a 9kg bottle of LPG
Bingo!
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Seasoning Done!
Although I think I need to do the Smash burger test just to confirm!
Isn't that a pretty thing!
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Well the 28inch got here before the baby (Due Friday)
Reinforcing ribs under the cook plate.
Burners pointing at the plate instead of coming out sideways!
Yeah, Thanks but No Thanks....replace that with a real one!
Bonus! FREE fat tray liner! Woo Hoo, I think I'll throw a party!
Gas Bottle Hanger thingy
And there it is! Seasoning Tomorrow!
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Welcome!
Pellet cookers are a great place to start!
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I bought these Tea Bags for Management at her request two weeks ago to help her sleep.
Now they are not cheap but I can't recommend them highly enough! I'm happy to report these things are nothing short of pure Magic!
It currently takes two full nights for Management to get through a one hour long episode of Good Doctor! .....And I haven't even opened the box! Bargain!
I'm going to ring the Roogenic people tomorrow to see if they have one that works for Snoring!
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I know the normal is once you meat is cooked (ie brisket) is to let the meat drop a few degrees in temp and then wrap and place in the esky to rest.
This is the best way.
If you Wrap and Rest before it has started top come down a few degrees then it is still cooking, and the risk is it will overcook.
There is a difference between Resting Low N Slow and Resting for a Roast or Bake.
Resting Low N Slow, the meat has not been in a Hot oven so it will loose temp quickly
For a Roast however, the resting is completely different as massive heat energy is still transferring to the centre.
I did a test with a Mini Lamb Rack on OZ Day.
You can see the Fireboard Graph Data below
Took it off the BBQ with the internal temp at 52C.
I left the probe in and had it rest on the bench with a sheet of foil loosely over it.
You can see the Big Green Egg Temp dropping but the Lamb is increasing
24 minutes later and the Lamb has come up a MASSIVE 19 degrees C
One hour and 4 minutes after it was removed from the BBQ, the lamb is now back at almost back down the temp it was when I took it out of the BBQ
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Acacia charcoal, is that from the same mob that do the mallee? How does it compare to mallee?
Yes, Imported from South Africa by them. Similar to Mallee, preferred by the Charcoal; Chicken joints as they need to spray it down less often. Slightly less aggressive than Mallee in the open air but in a kettle or kamado no difference.
