Recent content by davekat

As chewy as a concreters gumboot

Hahahhaha u been googling aussie slang mate

Lol i wonder what would happen if ya injected a snag/sausage hahahahhaha

Hahahahha JJ its not all we eat mate but its the wuickest and easiest

Any chance us aussies could get an aussie bbq thread started or aussie section to go to for local help? Would be great cheers

Hey guys Mrs was wondering if i could do a bacon wrapped sausage dinner. I think it may work but just wondering what temps or times etc and if im useing just your normal beef bbq sausage will having bacon around it make the bacon burn before the sausage is cooked through. Cheers

Well jj sorry to disappoint you maye but after letting it rest it was time to cut and serve and before i knew it the job was done with non left to give a show but can do a tell. Stupid thermometer froze on me at 144 i though this cant be right and went and reprobed the probe bang straight to 175...

Bloody ripper

Hahahhahaha no worries

Cheers mate ill remember that

So just to learn abot more going by the temp charts why do u go to say 195 200 i think it was to do a pulled beef. Is a pulled beef an extreme well done?

Wonder why me thermometer is saying 160 for medium then. Will def test it out once the cook is done

Last time i took it to 150 it was very bloody still so this time ill try 160. Im going for sliced not pulled. Fyi the cut of meat is top side roast

Cook temp is 225 230 its 1.5kg so about 3.3 pounds. Its been on at that cook temp 4 hours so far

To all my fello aussies im curious what native woods do we have to smoke with. Ironbark is one i have heard of but whats the best and easiest to find other then the stuff at bbq galore or bunnings