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The Last few rules (too many charactors for it all to fit in one post!
59. Always play with your food.
60. BBQ all year round.
61. Always get the fishmonger to throw the wrapped fish to you so you can claim legitimately that you "caught it".
62. There is nothing “casual†about BBQ.
63. Never...
Here is a bit of fun I've been working on for a while, thought you guys might get a laugh!
THE RULES OF GREAT BBQ
1. Never invite a ********!
2. Never be a ********!
3. Always make your own “Things on sticksâ€.
4. Never give-away your secrets! Make a trade, or at least get a couple of beers...
The trick with a pizza stone is to get the thing damn Hot! It won't crack, it is made for extreeme temperature.
Check out my video on making Pizza in a gas grill (add a pack of wood chips on top of a burner for that woodfired oven taste......I often use a bunch of rosemary!)
Mine is the name of my Catering company and BBQ Cooking school, how did they get the name Urban Griller, it was about 7 gin and tonics and a couple of sheets of foolscap!
I know I havn't been a member for long, but I have been watching in the background for quite a while. This site has been invaluable to me, it has helped me in my quest to learn the art of smoking. Here in Australia there is nobody to ask, you can't go to a Comp and watch one of the Pro's you...
You want a cooking oil with a high smoking point (above 400F) try:
Cottonseed (420F)
Rapeseed (438F)
Grapeseed (485F)
Safflower (510F)
Get the temp up above 375F, closer to 400F if you can.
Make sure the skins are completely dry before putting them in the oil, for an awesome flavour you could...
You can increase the moisture content by brining, I have had great success removing the skin/fat cap and using it as a base to set the pork on, any rub that comes off from turning is caught on the base and the rub/fat cooking against the meat seems to have a pleasing result.
Having said that...
I know this is going to make you all jealous!
Here are photos of my beer keg grill, purchased on ebay for $5 and not modified at all (its just such a classic, I don't have the heart to modify it).
Notice the elaborate venting system, there are a set of these on the bottom as well.
The...
Salt will melt ice quicker (thats how it works), thats why they use it to melt ice on roads. I've found the ice is mostly gone in 20 to 24hrs but the food is still frozen, if I'm fishing for a week or so, I replace the mix every day to keep everything frozen (this is also a good way to bring...
You can bring beer to a drinkable temperature in 2 minutes, this is a trick we use at piss-ups all the time. One of my ice chests is marked "Salty Water" so the unsuspecting don't use the ice in mixed drinks. I also use a wind up egg timer so the beer doesnt freeze, all my mates are used to the...
I Get my drums from those Self Brew joints, you know, where you and a bunch of mates can go and brew beer using their equipment, they are happy to sell empty food grade drums.
Our water goes down the drain clockwise, it must be yours which is counter-clockwise and Grilled (Barbie) Prawn (shrimp) is a national pastime, we also have a thing called a Yabbie or Marron which to you would be a Crawfish, that grills up better than well!
Usually I would put the catch in a ziplock bag or a container. Putting the Ice/NaCl in ta bag works to keep icecream at the right temp as does reducing the NaCl content using the graph to achieve the desired temp.
Good afternoon fellow smokaholics,
I have been watching this forum in the background for quite some time now and have found it to be extremely educative and have decided to join even though I live in a different world to the rest of you.
I run a barbecue cooking school in Perth in Western...