Beer Baron Posted August 22, 2018 Share Posted August 22, 2018 1 hour ago, joolbag said: Most likely BB. I';ve bought cheaper briskets before and they have always turned out drier than the better quality ones (Cape Grim top of my list for pasture fed beef). For me, i'll pay the extra $2-4/kg for the premium stuff - esp when it's such an expensive and long cook with a crowd to please and feed! I struggle to find quality where I live which is the problem. I can’t find the Cape Grim anywhere close to me Link to comment Share on other sites More sharing options...
Rick II Posted August 23, 2018 Share Posted August 23, 2018 Yep Cape grim is the best brisket I've smoked as well. Their beef ribs are always excellent as well. Link to comment Share on other sites More sharing options...
Beer Baron Posted August 23, 2018 Share Posted August 23, 2018 Dammit!! I need to find someone who stocks it..... Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted August 23, 2018 Share Posted August 23, 2018 My butcher stocks it, but that's not much help Link to comment Share on other sites More sharing options...
Hilltop hops Posted August 24, 2018 Share Posted August 24, 2018 Hi all, Bit of a newbie to forum. Done 10 yrs+ of kits and bits, steeping grains, hop boils etc. Just completed first biab AG with amazing first batch! Ribs looks great. Love beef ribs. I've got a big wood oven looking at doing a few pizzas tomorrow and then when temp backs off not sure maybe lamb shoulder or brisket. Nothing better than relaxing outside with a few brews, a fire and preparing a feast. Link to comment Share on other sites More sharing options...
Hilltop hops Posted August 25, 2018 Share Posted August 25, 2018 Hi all, Not quite BBQ but did a couple of wood oven pizzas this arvo. A family friend gave me some homemade salami. Tasted real good. Got a lamb shoulder and potatoes in the oven now. Also got a few loaves of german grain bread to go in. Good excuse to sit outside and have a few homebrews, cause I gotta keep an eye on it! Link to comment Share on other sites More sharing options...
Beer Baron Posted August 25, 2018 Share Posted August 25, 2018 Looks BBQ to me mate. Well done Link to comment Share on other sites More sharing options...
Hilltop hops Posted August 25, 2018 Share Posted August 25, 2018 Cheers mate, Lamb shoulder, potatoes and bread are done. Was an enjoyable afternoon/evening even with 2 toddlers terrorising me! Link to comment Share on other sites More sharing options...
Rick II Posted August 25, 2018 Share Posted August 25, 2018 Pizzas look good mate. I'm keen to make a wood fired pizza oven one day. Link to comment Share on other sites More sharing options...
Hilltop hops Posted August 25, 2018 Share Posted August 25, 2018 I had a lot of help to build it. Materials alone were about $1200-1400. It's a good size 1400 mm internal. Great investment, you can do pizzas, bread, roasts or whatever you like. Link to comment Share on other sites More sharing options...
Rick II Posted August 25, 2018 Share Posted August 25, 2018 Have you got some more photos of it? What is involved in building one? Here's the stick burner I made. Link to comment Share on other sites More sharing options...
Hilltop hops Posted August 25, 2018 Share Posted August 25, 2018 Hi Rick, Build a base out of brick or bessa block. It has a steel plate base 2 courses lower than fire brick tiles which are layed on sand. Dome is constructed of solid old red bricks. Mortar is a mix of clay, sand, lime and cement. Has fire blanket insulation which is then rendered over. The chimney was built by a bricklayer mate. Has an s bend which draws the smoke. Link to comment Share on other sites More sharing options...
Rick II Posted August 25, 2018 Share Posted August 25, 2018 Looks awesome mate. Cheers for the explanation. Might have to start watching watching some YouTube lol. Link to comment Share on other sites More sharing options...
Hilltop hops Posted August 25, 2018 Share Posted August 25, 2018 You'll find heaps of different methods to build but the important bit is insulation. Fire blanket, fire bricks, tiles and clay in the render. Not super important for pizzas but if you wanna hold temp for slow cooking meats etc Link to comment Share on other sites More sharing options...
Koo wee brew Posted August 31, 2018 Share Posted August 31, 2018 Planning on some ribs tomorrow Just put them in a Coke brine. Trying this technique for something different. Cheers, Dave Link to comment Share on other sites More sharing options...
Rick II Posted September 1, 2018 Share Posted September 1, 2018 5kg Boston butt 4 hours in. Mafia Boys La Familiar rub. Link to comment Share on other sites More sharing options...
ben 10 Posted September 2, 2018 Share Posted September 2, 2018 2 hours ago, Rick II said: Boston butt Looks GREAT!!!! Link to comment Share on other sites More sharing options...
Dirtman Dan Posted September 2, 2018 Share Posted September 2, 2018 Oh man this thread is porn, you guys are killing it, where there's smoke there's beer. I cheapskate smoking on my gas webber with a smoke box on the side and meat on a rasied trivet over water, turns out pretty good for a ghetto setup. I use a rub by a mob outta bris called Wyld Smoke, they make some damn tasty rubs, here's a pork shoulder i done recently. Cheers BrewBQers. Link to comment Share on other sites More sharing options...
Beer Baron Posted September 12, 2018 Share Posted September 12, 2018 I finally got this to make bacon. Can anyone give me help with water, salt and sugar amounts for this please Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted September 12, 2018 Share Posted September 12, 2018 How much does it weigh? Link to comment Share on other sites More sharing options...
Beer Baron Posted September 12, 2018 Share Posted September 12, 2018 1.45kgs Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted September 12, 2018 Share Posted September 12, 2018 My cure is based on a 2kg piece; it contains 350g non iodised salt, 225g sugar (I like dark brown sugar for some reason), and 42g curing salt. I'd just use 75% of those weights for your piece if it was me. About 3L or so water. Others may have other suggestions. I'd suspect the belly portion will soak up the cure quicker than the loin part too, might help to inject the loin with the cure to get it all around the same level of curing at the same time. If you just submerge it, it'll probably take a week or so for the cure to completely penetrate the loin but then the belly part would be way over the top salty. Link to comment Share on other sites More sharing options...
Beer Baron Posted September 12, 2018 Share Posted September 12, 2018 1 hour ago, Otto Von Blotto said: My cure is based on a 2kg piece; it contains 350g non iodised salt, 225g sugar (I like dark brown sugar for some reason), and 42g curing salt. I'd just use 75% of those weights for your piece if it was me. About 3L or so water. Others may have other suggestions. I'd suspect the belly portion will soak up the cure quicker than the loin part too, might help to inject the loin with the cure to get it all around the same level of curing at the same time. If you just submerge it, it'll probably take a week or so for the cure to completely penetrate the loin but then the belly part would be way over the top salty. Thanks heaps. I’ll keep this topic updated with how it turns out Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted September 12, 2018 Share Posted September 12, 2018 I've got a loin coming out of cure on Friday to be smoked Saturday. That will be 9 days in the cure. I was finding a week wasn't quite enough to get it to the inner most parts enough. Link to comment Share on other sites More sharing options...
Beer Baron Posted September 12, 2018 Share Posted September 12, 2018 4 hours ago, Otto Von Blotto said: I've got a loin coming out of cure on Friday to be smoked Saturday. That will be 9 days in the cure. I was finding a week wasn't quite enough to get it to the inner most parts enough. I might even try and submerge the large part for 3-4 days before I drop the belly bit in for the rest on the time Link to comment Share on other sites More sharing options...
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