or Connect
SmokingMeatForums.com › Forums › Announcements › Roll Call › Greetings from Downunder
New Posts  All Forums:Forum Nav:

Greetings from Downunder - Page 2

post #21 of 35
Welcome to the SMF!icon_mrgreen.gif
post #22 of 35
Glad you've joined us at the SMF. You'll meet plenty of nice folks here that are more than willing to help you out, or just share experiences and fun too.
post #23 of 35
Hi Urban Griller, I'm new here too.
Like your videos.smile.gif

My friends are convinced that it takes exactly 7 minutes to chill a hot beer down in an ice chest full of ice. If I add salt to my ice chest, will I be able to have a cold one before they do?

I'm going to give it a try....cool.gif
post #24 of 35
Thread Starter 
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 routine now!

post #25 of 35
I have a question or two; how long does the ice/salt mixture last roughly?
How important is the ice to salt ratio?
post #26 of 35
2 minutes!! Thanks for the tip Chris.smile.gif
post #27 of 35
Urban Griller,

Welcome... I attended the New Hampshire state BBQ championship this past summer and one of the vendors was a team called Aussom Aussie Australian BBQ out of Sydney... http://www.aussomaussie.com ... their ribs were simply amazing! Also had an opportunity to try their pulled pork which was also unbelievable.

Welcome aboard!

post #28 of 35
Thread Starter 
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 frozen food and creature comforts from home (like ice cream).

If you watch the video I demonstrate how to draw a simple graph which will let you control the temperature by varying the amount of ice from -32F (-18C) up.

I'll make a Doc out of the graph on the weekend for anyone who wants it.

post #29 of 35
That would be great to have that graph ... thanks mate for sharing!

Was talking to my brother, Triple B (Brian) over the phone yesterday and he made a small batch using 10 oz. of ice with 3 oz. of salt.
Temp. went all the way down to -35º F ... way cool! icon_biggrin.gif
post #30 of 35
I guess I'm the only sicko on the board, but what's the chances of smoked kangaroo ribs, butts, tail, etc.? biggrin.gif Oh yeah...sorry...Welcome, glad you found us. Looking forward to seeing the videos, and remember we love pics of que.PDT_Armataz_01_12.gif
post #31 of 35
Guess I just answered my own question. Just looked at your website, and saw the receipes for roo burgers, and bbq roo, etc. PDT_Armataz_01_11.gif Bet it tastes like chicken! Course aligator tail tastes like pork.
post #32 of 35
I'm betting Roo tail would be as tough as brisket ... needing a low-slow cook!
Love to try it except Roos are scarce in Canada icon_exclaim.gificon_lol.gif
post #33 of 35
Hey, I seen a couple at the Tahranna zoo! PDT_Armataz_01_20.gif
post #34 of 35
Thread Starter 
Roo is extreemly lean and gamey like venison. It needs lots of help, makes good jerky though!
post #35 of 35
Urban, glad you found us, you will certainly add a new dimension to our craft.
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Roll Call
SmokingMeatForums.com › Forums › Announcements › Roll Call › Greetings from Downunder