Thread: hungry for BBQ

very nice.
it puts my home made 44gal charcoal grill to shame

Now I'm hungry!!! That is simply awesome. There are two bits that catch my attention:

It has functioning lights and turn signals so I can pull it while it cooks if needed.

and:

Since I raise my own black Angus cattle and hogs there is never any shortage of meat for it.

You are living the Man's Dream, that's for sure!!! She is a bloody beauty!

Nathan.

Now I'm joking....so don't anyone get offended!
But during the non-bbq season, its big enough to do cremations.

(USA)BBQ != (AUS)BBQ

An Aussie BBQ and slow cooking don't go together

I'm hanging out for somebody to open a Rudy's (or better ) branch here on the Goldcoast, In the meantime task #8889235 on the todo list is building a Texan BBQ. Unfortunatley I don't have anywhere to park the trailer.

Those that haven't tasted slow cooked brisket just wont understand that picture

The secret is indirect heat and keeping the temp between 200 and 220 for the duration. Up with the sun to get this thing going and an occassional spritz with apple juice can add an interesting element. Pulled pork sandwiches, ribs, macaroni salad, slaw, beans, corn on the cob (from the garden), and some cold iced tea make all this farm work worth it. It's a hard life, but a good life.

the sauce i use on pork ribs
first i make up a plum sauce from mix of 5 kilo plum one kilo sugar couple of chillies large knob of ginger which i then bottle
to say 6 kilo of ribs i will marinate overnight in 1 jar of plum ,1can of coke and a good splash of soy also extra chilli if the hot crowd is coming
then scrape off marinade from ribs drop onto hot grill sear both sides then remove from hot part of grill to low heat
dunk or baste in marinade and apply every 20 mins or so the longer and lower the heat the better the result

Sounds good! Never thought of a plum sauce base. Thanks!

Hi Ciscokid,
You mean to say you BURN Hickory & Apple wood. Do you know the price of Hickory here in Australia, that's if you can find it.
I know of a Stand of Hickory, & this Chap offered to clean up the Wood just laying on the ground. The owner said he could have it, & after 30Sec. the owner said he wanted A$1000 for it.
As far as I know it is still there. A Hickory Axe Handle here is A$30+ again if you can find one. I have quite a bit of Apple, as it is very hard & good to turn.
You sure are one lucky Fella.
Regards,
issatree.

Hickory and apple are pretty common here. It's easy to find the apple just up north from me as there are quite a few orchards and they chop down the trees as they get old and don't produce well any longer. I get chunks of mequite as big as your fist and soak them in a bucket of water and throw a couple on each time I add logs to the wood stove. Mesquite also adds a nice aroma to the barbeque. I'll bet you guys have your own timbers that are good for outdoor cooking. Probably burning brown mallee burl or something.

Schmick looking set-up there Cisco. Slow cooked means that tougher meats aren't so tough in the end.

Had slow cooked lamb ( actually full blown sheep ) done Argentinian style while on the cruise. Absolutely gobsmackingly delicious! Meat fell off the bone and, all the fat had drained out and the flavour was something else!!

For those Aussies interested in flavour enhancement, Bluebush and Old Man Saltbush are good.

Stay away from Eucalypts and Acacias.

Here's mine.


More detail here.

A few other pics:
Goes camping.


Scones, bread, smoked roast pork, pizza etc


Multipurpose as well doubles as a BBQ and a campfire.

Fine looking cooker, Bob.

Originally Posted by watson

Now I'm joking....so don't anyone get offended!
But during the non-bbq season, its big enough to do cremations.

Goodonya Noel.

Allan

It's not a BBQ per se, but here's a rocket stove I knocked up to use on my block. I chuck a fry pan or saucepan on it and awahay we go...nom nom nom

In the tin, ash is packed in to help insulate it and direct the heat. It's super efficient on wood and only needs a few small sticks to cook a pan full of viddles. It's a bit direct with the flame and takes a little getting used to, but once you've got the hang of it it's really nifty. A big plus is that it's small, and the fire is contained (unless you're a complete pyro) so it's pretty safe to use in the bush.

Once I'm done cooking I chuck a pot of water on top while I eat and the fire dies down so I've got lovely hot water to do the dishes with afterwards.

I did a test when building it and without the casing it took 11.5 minutes to boil 375mls of water in a tin can. On a gas stove the same can took 6.5 minutes.