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  1. davekat

    Bacon wrapped sausage

    As chewy as a concreters gumboot
  2. davekat

    Bacon wrapped sausage

    Hahahhaha u been googling aussie slang mate
  3. davekat

    Bacon wrapped sausage

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

    Bacon wrapped sausage

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

    New thread suggestion

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

    Bacon wrapped sausage

    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
  7. davekat

    Wrap early

    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...
  8. davekat

    Aussie bbqers

    Bloody ripper
  9. davekat

    Wrap early

    Hahahhahaha no worries
  10. davekat

    Wrap early

    Cheers mate ill remember that
  11. davekat

    Wrap early

    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?
  12. davekat

    Wrap early

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

    Wrap early

    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
  14. davekat

    Wrap early

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

    Aussie bbqers

    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
  16. davekat

    Wrap early

    What happens if u wrap your meat to early. For eg my chuck roast has been stuck on 136 for an hour from what i can tell a i.t of 160 will give me a medium cook. If i was to wrap it at such a low temp what would happen
  17. davekat

    Beef blade/chuck 2nd smoke ever

    It was definitely not chewy mate melt in ya mouth and very very moist. But i will be taking it further until i wrap it or pull it next time
  18. Beef blade/chuck 2nd smoke ever

    Beef blade/chuck 2nd smoke ever

    • davekat
    • Album
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  19. davekat

    Beef blade/chuck 2nd smoke ever

    So tonight i did my first chuck roast. Cooking temp of 235 Was put on at 11:30am Fuel was charcoal Smoked by hickory Beef blade 1.5kg for us aussies Beef chuck 3.3lb??? For those in usa All went well once i got the temp under control from fluctuations. Under the cut i had a tray to collect...
  20. received_10153441250781045.jpeg

    received_10153441250781045.jpeg

    • davekat
    • Media item
    • Comments: 0
    • Album: Beef blade/chuck 2nd smoke ever
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