Beer Baron Posted March 28, 2019 Share Posted March 28, 2019 My local butchers are average to be honest. I’m better off travelling 30-40 minutes and getting much much better meat Link to comment Share on other sites More sharing options...
Beers Gone Wild Posted March 29, 2019 Share Posted March 29, 2019 Beer Baron those shortys look great, nice and juicy. Lusty I totally agree about sourcing good meat it makes a difference, our Butchers here vary. Heading down to try grab a Brisket this morning for Saturday cook, normally it is touch and go if they have available or are good quality. My Amazn smoker tubes arrived this morning so I can cold smoke some cheese, just waiting for a nice cold day. I usually smoke Cheddar from Coles when on its on special, for about 3 hours, then Vacuum and let mature for 8 weeks. Crackers, smoked cheese and Home Brewed beer goes down very well. Did 2KG of wings last night for tea, ran at 270F for 40 mins, basted, then 350F for about 10-15 mins, they tasted real good, moist and falling off the bone. 3 Link to comment Share on other sites More sharing options...
joolbag Posted March 29, 2019 Share Posted March 29, 2019 Like @Beers Gone Wild my local butchers vary. Going back a few yrs, proper American BBQ was almost unknown in these parts. I really struggled getting the right cuts of meat for the smoker. Glad that things have improved. I've gone off grain fed beef as I prefer the flavour of grass and pasture fed beef. For me Cape Grim stands out as a leader in Australia. I've been meaning to call a local wholesaler to see if I can buy some bulk scotch filet, brisket and short ribs to split between me and my friends. My local butchers don't stock this and can't get it from their suppliers Link to comment Share on other sites More sharing options...
Beer Baron Posted March 29, 2019 Share Posted March 29, 2019 1 hour ago, joolbag said: For me Cape Grim stands out as a leader in Australia. I've been meaning to call a local wholesaler to see if I can buy some bulk scotch filet, brisket and short ribs to split between me and my friends. I agree with Cape Grim being great quality and a good price too. I am not a fan of freezing meat so a bulk buy wouldn’t help me. Also I have no friends to share the bulk buy with anyway................... Link to comment Share on other sites More sharing options...
joolbag Posted March 29, 2019 Share Posted March 29, 2019 Just went to buy vegetables for the casserole I'm cooking today. Went to my local Harris Farm. Well have they been reading my.mind or this forum! Cape Grim Brisket $14.99/kg. I will ask when it is.quiet if they will order in special packs for me. Beef ribs, scotch roll, etc. I don't mind freezing. Yes it is better if it is fresh, but for convenience and price esp with a young family, I just vac seal and freeze. Defrost fairly well. 3 Link to comment Share on other sites More sharing options...
Hilltop hops Posted March 30, 2019 Share Posted March 30, 2019 Another relaxing wood oven cooking afternoon. Feels like winter in Adelaide so enjoying a few Coopers Stouts. Had some pizzas earlier now I've got a small brisket and beef ribs cooking away. Video is of the ribs I did a few weeks ago. Ribs.mp4 2 1 Link to comment Share on other sites More sharing options...
Beers Gone Wild Posted March 31, 2019 Share Posted March 31, 2019 Sunday Roast is in. I just picked up a 5KG Rib Eye Roast (expensive as, $50 ouch, but will feed a few so all good) and have just popped it on, thinking about 5 hours @ 225F. Missus is going to do twice baked spuds. JOOLBAG: Im jealous, we don't get anything like that around my way, I usually take the portable fridge when we go to the Big Smoke and fill it up with the good stuff. HillTop Hops: Love that Oven you have got, seems very versatile. How Tender did the Ribs come out, wow. Nice Colour and Bark too. What Temp are you running in the oven when Roasting? 1 Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted March 31, 2019 Share Posted March 31, 2019 Where would one pick up those meat thermometers? I think it's about time I got one that can be left in the whole time instead of opening the lid after X hours to check it with my current one. Unfortunately its probe fits through the grommets but the handle is far too big. Link to comment Share on other sites More sharing options...
Beer Baron Posted March 31, 2019 Share Posted March 31, 2019 Just now, Otto Von Blotto said: Where would one pick up those meat thermometers? I think it's about time I got one that can be left in the whole time instead of opening the lid after X hours to check it with my current one. Unfortunately its probe fits through the grommets but the handle is far too big. Inkbird sell them. Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted March 31, 2019 Share Posted March 31, 2019 Cool, I'll have a squiz next pay day. Link to comment Share on other sites More sharing options...
Beers Gone Wild Posted March 31, 2019 Share Posted March 31, 2019 (edited) Hey Otto, ive got an igrill 2 with three probes, two for meat, one for ambient smoker temp. You can hook phone up, gives awesome visibility with temp graphs. Never need to lift the lid. i installed one of these below into the smoker so it seals nice with the wires, called a probe port. At BBQ shop they want $70, below $1.94. Easy to install with step drill. https://www.ajlienterprise.com.au/premium-metal-cable-glands-high-temp-w-locknuts/ How to install port probe. Edited March 31, 2019 by Beers Gone Wild Video added Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted March 31, 2019 Share Posted March 31, 2019 I already have grommets in the stackers for putting temp probes through so I won't have to install anything extra, just need the right sort of probe thermometer to stick it through them and have it in the meat through the cook. Link to comment Share on other sites More sharing options...
Spudley Posted March 31, 2019 Share Posted March 31, 2019 I use Idevice blue toothed to the phone via Igrill app bought off eBay Link to comment Share on other sites More sharing options...
Spudley Posted March 31, 2019 Share Posted March 31, 2019 Just put this in the Smoker Beef Brisket rubbed with Traeger 1 Link to comment Share on other sites More sharing options...
joolbag Posted March 31, 2019 Share Posted March 31, 2019 7 hours ago, Beers Gone Wild said: just picked up a 5KG Rib Eye Roast (expensive as, $50 ouch $10 a kilo for Rib eye roast?!?! That's not ouch for me. That would be a steal. I don't even get brisket or silverside for biltong that cheap 1 Link to comment Share on other sites More sharing options...
Beers Gone Wild Posted March 31, 2019 Share Posted March 31, 2019 joolbag: for some reason I seemed a lot when I pulled the $50 out of my wallet Spudley that’s a nice looking brisket, what temp do you cook your briskets at? Sunday roast turned out good, cooked to medium - 62c internal. 5 1/2 hours. 2 Link to comment Share on other sites More sharing options...
The Captain!! Posted March 31, 2019 Share Posted March 31, 2019 Man I wish I enjoyed meat. That stuff looks so good. Link to comment Share on other sites More sharing options...
Spudley Posted March 31, 2019 Share Posted March 31, 2019 1 hour ago, Beers Gone Wild said: joolbag: for some reason I seemed a lot when I pulled the $50 out of my wallet Spudley that’s a nice looking brisket, what temp do you cook your briskets at? Sunday roast turned out good, cooked to medium - 62c internal. 5 1/2 hours. The GasMate doesn’t go much over 200 degrees Brisket cooked to internal 195 degrees, Well done, covered wraped at about 180 Link to comment Share on other sites More sharing options...
Beer Baron Posted March 31, 2019 Share Posted March 31, 2019 8 hours ago, The Captain!! said: Man I wish I enjoyed meat. That stuff looks so good. Can’t eat meat Captain? Link to comment Share on other sites More sharing options...
The Captain!! Posted March 31, 2019 Share Posted March 31, 2019 (edited) 16 minutes ago, Beer Baron said: Can’t eat meat Captain? Nah I can, I just tastes like sh*t and makes me feel a bit ill. Chicken, fish and bacon are ok tho Edited March 31, 2019 by The Captain!! Link to comment Share on other sites More sharing options...
Beer Baron Posted March 31, 2019 Share Posted March 31, 2019 57 minutes ago, The Captain!! said: Chicken, fish and bacon are ok tho Well I can forgive just because you eat bacon!! Bacon is my favourite food group!!! 3 Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted March 31, 2019 Share Posted March 31, 2019 Which are all meat too Bacon is probably my favourite food too, even better when I make it myself at home. I don't like bought stuff anymore unless I get it from the butcher. The packaged stuff has a weird salty flavour that isn't in my own ones or the butcher one. Obviously they're salty but they don't taste "processed" for want of a better term. Link to comment Share on other sites More sharing options...
Beers Gone Wild Posted March 31, 2019 Share Posted March 31, 2019 Otto: Have you got a picture of the pork belly you are getting to make the bacon so I can compare? All the ones I look at here have hardly any meat and are pretty much all fat, I am hanging out to make my own. Spudley - Damn that come up good. I love brisket cooked like that, I reckon it needs to be well done. You see pictures of Roasts and they are still raw inside, we dont like them like that, dont seem to get the flavour. I try to aim for medium in most large cuts. 1 Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted March 31, 2019 Share Posted March 31, 2019 That's why I use loin roast instead of belly. Never really been a fan of streaky bacon anyway. I like the round rashers. Link to comment Share on other sites More sharing options...
The Captain!! Posted April 1, 2019 Share Posted April 1, 2019 4 hours ago, Beer Baron said: Bacon is my favourite food group!!! It’s the vegetarian meat is it not....... I honestly wish I liked red meat. Link to comment Share on other sites More sharing options...
Recommended Posts
Create an account or sign in to comment
You need to be a member in order to leave a comment
Create an account
Sign up for a new account in our community. It's easy!
Register a new accountSign in
Already have an account? Sign in here.
Sign In Now