12 minutes ago, tubularbells said:

And for those that reckon I don't have the cred. to talk about the stuff  heres my reply after moving 1000 20kg bags of the stuff!!!

hehe love that picture  

Bunnings do click & collect @betty boop and the Chimneys are cheap. I've just bought a fold up stainless steel one for when I get to go camping again.

17 minutes ago, blybo said:

Bunnings do click & collect @betty boop and the Chimneys are cheap. I've just bought a fold up stainless steel one for when I get to go camping again.

thanks blybo...like the sounds of a fold up one... we used to take our hibachi places  

36 minutes ago, betty boop said:

thanks blybo...like the sounds of a fold up one... we used to take our hibachi places  

Not so cheap then, SS is expensive. Snowys are excellent for camping equipment and deliver very quickly.

 

https://www.snowys.com.au/bbq-charcoal-starter

Edited September 7, 20214 yr by blybo

2 minutes ago, blybo said:

Not so cheap then, SS is expensive. Snowys are excellent for camping equipment and deliver very quickly.

 

https://www.snowys.com.au/bbq-charcoal-starter

thanks, will definitely check out

3 hours ago, blybo said:

Not so cheap then, SS is expensive. Snowys are excellent for camping equipment and deliver very quickly.

 

https://www.snowys.com.au/bbq-charcoal-starter

 

Buy once; cry once! 👍

10 hours ago, tubularbells said:

 

 

 

 

 

 

Just how I imagine Saint Nicholas looks like on Boxing Day !!

Just chucked this piece of brisket into the smoker. Will probably use some to make bbq brisket pizza later.

 

50 minutes ago, Esoterica said:

Just chucked this piece of brisket into the smoker. Will probably use some to make bbq brisket pizza later.

 

 

Great to see @Esoterica. Brisket pizza is great isn't it. Never thought it would work until the restaurant im supplying smoked meats to knocked out some brisket pizza's with chimichurri and it was amazing.

 

Looking forward to seeing how this one works out 👍

54 minutes ago, tubularbells said:

 

Great to see @Esoterica. Brisket pizza is great isn't it. Never thought it would work until the restaurant im supplying smoked meats to knocked out some brisket pizza's with chimichurri and it was amazing.

 

Looking forward to seeing how this one works out 👍

The closest I've come to eating it is domino's I think. There's is good but could be much better. Their brisket isn't great, if it is even actually brisket, but the flavour is good.

 

I don't have high hopes for the brisket I'm doing now. I don't have good wood or any charcoal (just burning eucalypt sticks) and the temp has been too high. I'm still an amateur when it comes to controlling the heat on my grill.

So, my concern about temp control came to bear. The brisket tastes good, but is too dry. I need to be more prepared next time. This was a bit off the cuff today, hence I didn't have proper fuel, but I'm not good at controlling the temp anyway. 
 

Also the fact that it was a small piece (probably) from the flat. With a 800-1000g piece, do you still smoke for up to 8 hours? I had this in there for 6, but as temp diminished in the final hour, I wrapped in foil and chucked in air fryer for 30 mins at 160c. Most of the time in the smoker, it was around 130c, but at times (albeit not long) it was more than double, which probably made it dry?

 

At first I thought it was also a piece of flat but the grain structure on your slices looks to me to be the point (flat tends to have a much tighter/stringier grain) but either way with smallish pieces like that there's a good chance they'll come out dry if put on the smoker for any length of time. With something like that i'd either inject with a bit of phosphates (I sometimes use the one in the link below) or id smoke for 2-3 hours, wrap in foil and pour in a little unsalted beef broth, close tightly and put back in the oven@ 110c until tender 

 

https://store.aussiebbqsmoke.com/products/xn-moist-meat-hydration-salts-phosphates-brine-injection-powder-500g-stc-makes-smoked-meats-succulent-tender-makes-dry-lean-venison-soft-tender

 

 

Very interesting about the grain structure. So, flat would be best for pulling I suppose? Thanks for confirming my thoughts on the cooking time. It is cooking 101 to only cook a small piece of meat for a certain time (depending on cut) so I knew I left it in too long. But for some reason, because it's bbq, I think it's different lol . I also remembered I had my fire too close to the meat. I have a simple char grill (that's the brand) barrel smoker. It has an air inlet vent on lower right and chimney on upper left (with vent) and a rack for the fire, which you can have at all different heights. It should have been a few levels lower. The vents on this thing are irrelevant really, as it's far from sealed otherwise.

 

Anyway, it's only about the 8th time I've smoked any meat in this grill, and 3rd or 4th time doing brisket, so it's part of the learning process.

 

 

8 hours ago, Esoterica said:

Very interesting about the grain structure. So, flat would be best for pulling I suppose? Thanks for confirming my thoughts on the cooking time. It is cooking 101 to only cook a small piece of meat for a certain time (depending on cut) so I knew I left it in too long. But for some reason, because it's bbq, I think it's different lol . I also remembered I had my fire too close to the meat. I have a simple char grill (that's the brand) barrel smoker. It has an air inlet vent on lower right and chimney on upper left (with vent) and a rack for the fire, which you can have at all different heights. It should have been a few levels lower. The vents on this thing are irrelevant really, as it's far from sealed otherwise.

 

Anyway, it's only about the 8th time I've smoked any meat in this grill, and 3rd or 4th time doing brisket, so it's part of the learning process.

 

 

 

This is what the flat looks like when cooked for pulling. Notice the thin long meat fibres like meat spaghetti. 

 

 

That said technically the point is best for pulling through as there's a lot more fat and connective tissue that renders down creating a moister bite.  As for the fire id keep it as far right as possible (ner the intake and place the meat on the far left (i.e. indirect) with perhaps a brick in between to cop and deflect some of the direct heat. That way the exterior wont burnup before the meat has a chance to render properly and finally if your not already aware the otherwise tough cuts of meat such as brisket, pork shoulder etc. will go against every natural cooking instinct you have as undercooked actually means tough and overcooked means you'll be eating it with a spoon.

 

I've always had the fire and meat at opposite ends, but using a brick is a good idea. Like I said, I had the fire rack too high on the hooks anyway. It's easier when I have charcoal, because the pieces are far smaller. When smoking the other day, I realised/remembered a better way to control temp, is to burn the wood in a different vessel, and just add coals as required. I might try that next time. 

Yum 

2 hours ago, Chill3 said:

Yum 

 

Now that's what I like to see.  One rack per plate! 

Don't do roast pork enough, cooked this in the Weber .

Yes, the crackling was good!

Vietnamese Pork rolls (Banh Mi), with the leftovers tomorrow to look forward to! 🤗

BBQ weather is definitely settling in  

 

encouraged us to do burgers today ....

 

sorry i was just not quick enough to get a shot of a completed one... as vanished too quick  

 

but wife did want a deconstructed ... open plate version... so did get a chance to grab a photo of that  

 

 

what are peoples recipes for burgers ? ours is an amalgamation of  @joz 's recipe and the webber one  

 

So couple of table spoons of finely chopped parsley, 1 clove of garlic crushed, half a brown onion diced fine, one egg, 1/4 teaspoon of red chilli powder, 1/4 teaspoon of cumin powder. salt, pepper, 1/2 cup of breadcrumbs and 500gm of pork mince all mashed up  

 

just a humble burger ... but gosh these things can be tasty !  

 

Edited October 19, 20214 yr by betty boop

Very simple burgers in Casa de Cool:

700 - 1000 Gr Beef mince

1 egg

Salt

Pepper

A bit of beer.

Mix.

 

8 Burgers.

 

Very hot flame and very short on the grill. Nice and crunchy on the outside and pink and juicy on the inside.

 

Works for us!

 

Cheers,

 

Alberto

On 19/10/2021 at 9:03 PM, betty boop said:

what are peoples recipes for burgers ?

As simple as it gets; good mince, salt and pepper. I've made several burgers recently and they were so good.

If I had a meat grinder, I'd make my own mince from rump and brisket or something, but I recently bought a large pack of 17% fat mince and it tastes very good. I've never seen this product/brand before.

 

If the meat is good quality, all it needs is s+p imo. You can add other flavours with your toppings. My recent ones have all been different. Cheese, bacon and grilled onions w/ bbq sauce. Cheeseburger with tomato sauce, mustard and raw onion. Another combo I can't remember. I just realised I forgot the pickles! I don't usually have salad on burgers ☺️ When I was right into burgers, I watched many videos and on one they were debating what toppings to have for the best cheeseburger. One or two of them reckoned, beef and cheese. Perhaps pickled onions, or that may have been one guy. Anyway, i've made a burger with just meat and a nice cheddar, and it's delicious.

 

For a while, I had a mission to re-create a quarter pounder from maccas. I got close (following a YouTube guide) but the cheese was really letting it down. It stuck out like a sore thumb. Just didn't taste right. I have limited options living in the bush, but recently found very good American style yellow cheese slices in Coles. Dairylea (formerly Kraft?) burger slices. With the good mince and cheese it's now as simple as getting a ball of meat, frying, add cheese, toast buns and eat.
 

 

My all-time favourite was the same since I was 12, that's 60 years ago, although I've added a bit recently.

 

Good mince, preferably home ground, salt, pepper, generously sprinkled with powdered garlic and BBQed over wood or charcoal. New additions are a dash of oyster sauce replacing the salt and an additional sprinkle of Gaganis' Nostimini.

 

Top with mild mustard and fresh tomato, with perhaps some mayo on the bun.

 

Was introduced to this burger recipe from a good friend of mine...

• 250 g
  beef mince
• 1
  medium onion, finely chopped (180 g net)
• 1¼ tsp
  salt
• 1½ tsp
  ground cinnamon
• 1½ tsp
  ground allspice
• ½ tsp
  red chilli flakes
• 25 g
  flat-leaf parsley, chopped
• 1½ tbsp
  pomegranate molasses
• 1 tbsp
  sumac
• 1 egg

Combine all ingredients in a bowl, this will make about 4 burgers. Throw onto hot barbie, cook to your liking, grill some burger buns then top with tomato and a dob of Greek yoghurt . Yum yum for tum tum.

 

I occasionally buy the odd extra brisket and grind the whole thing down using a 6mm plate, form into patties and thats it. Key here is to use a full "packer" brisket which has both the point and flat muscles on it otherwise the meat will be too lean.

 

Lately ive been seasoning it with some Boars Night Out - White Lightning prior to throwing on the fire (which is rapidly becoming my fav. seasoning) and thats it. Super simple and quick.

 

 

 

 

 

 

Edited October 21, 20214 yr by tubularbells

On 21/10/21 at 5:56 PM, tubularbells said:

I occasionally buy the odd extra brisket and grind the whole thing down using a 6mm plate, form into patties and thats it. Key here is to use a full "packer" brisket which has both the point and flat muscles on it otherwise the meat will be too lean.

If I use the flat, I’ll mince it with bacon to get up that fat content and juiciness as well as add another flavour dimension. I’ve used lamb mince in a similar way before yo good effect.

Making your own burgers makes it so hard to buy anything at the shops anymore.