Toggle sidebar

Recent content by urban griller

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. urban griller

    The Rules of Great BBQ

    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...
  2. urban griller

    The Rules of Great BBQ

    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...
  3. urban griller

    For our Newbies and Experiance Members Smoked Pizza

    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!)
  4. urban griller

    New smoker from Tn

    Welcome from Downunder! I like Liquid Smoke in the Mayo for coleslaw and potato salad!
  5. urban griller

    How did you come up with your screen name?

    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!
  6. urban griller

    What have you gained from SMF?

    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...
  7. urban griller

    Can Anyone make pork skins

    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...
  8. urban griller

    Breaking In The New Gosm

    I'm with Chrish, crockpot reheating is gentle and works fine, I use a bit of leftover mop in mine.
  9. urban griller

    First try at pork butt (many pics). Came out great.

    Yep. these look Awesome! Pics like these on the forum help me confirm I'm on the right train.
  10. urban griller

    Fat Cap Up or Down ?

    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...
  11. urban griller

    Greetings from Downunder

    Roo is extreemly lean and gamey like venison. It needs lots of help, makes good jerky though!
  12. urban griller

    Want to build a beer keg smoker

    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...
  13. urban griller

    Greetings from Downunder

    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...
  14. urban griller

    Want to build a beer keg smoker

    Not a Beer Keg Smoker, but this should start people thinking! Cheers Chris
  15. urban griller

    Greetings from Downunder

    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...
See more
Top Bottom
Back
Clicky