Eventually the mods (down with the establishment!) will move us out of the main board and we may as well have a thread for it.
Post all glorious BBQ stuff here...
Post all glorious BBQ stuff here...
Roast BBQ fred
- Thread starter Lach72
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- May 15, 2006
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How'd it end up?
Delicious! Didn't take any pics unfortunately as I was a couple of beers down and hungry haha. Will definitely do more lamb on the smoke in future.
Keen to give that Cuban Mojo in your link a crack soon. Looks very good.
Keen to give that Cuban Mojo in your link a crack soon. Looks very good.
- May 15, 2006
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I wrapped the shoulder after 8 hrs and dropped the temp to 80c and kept it warm for an hour
The two bones pulled out clean as a whistle with no resistance, was superb
The two bones pulled out clean as a whistle with no resistance, was superb
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- #9
You add any liquid to the wrap?
- May 15, 2006
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I didn't this time because on the last effort it leaked everywhere, i mixed the remaining liquid through the pulled meat after though.
- May 7, 2015
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Just purchased a Hark Texas Pro Pit offset on Sunday, such a beast of a unit. Looking forward to cooking some brisket for boxing day.
- May 15, 2006
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Nice work mate, respected weages poster Impunity! has had one for a couple of years now, and has entered comps with some success loves his brisket.
I'm sure he will happily swing some ideas your way
- May 7, 2015
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Cheers! Always in need for advice and tips
- May 15, 2006
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- May 7, 2015
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My brother is getting one in Jan. I'm keen to see the pellet in action against my offset.
- May 15, 2006
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I reckon both would turn in outstanding results, I can confirm the results on the Boonie. Both produce far superior end product than the 4 burner gasser.
I still love the weber for the charcoal flavour steak/roasts, but for a slow cook you simply cannot beat the off set or pellet cookers. During summer I cook on the BBQ 3 -4 times a week sometimes more.
I take my hat off to anyone using the off set because I cant be arsed tending a fire all through the cook. I use a log fire at home and by the end of winter have a gut full of chopping wood
That's where the Boonie won me over, set temp and timer and forget
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- #18
Lolled
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- #19
I reckon both would turn in outstanding results, I can confirm the results on the Boonie. Both produce far superior end product than the 4 burner gasser.
I still love the weber for the charcoal flavour steak/roasts, but for a slow cook you simply cannot beat the off set or pellet cookers. During summer I cook on the BBQ 3 -4 times a week sometimes more.
I take my hat off to anyone using the off set because I cant be arsed tending a fire all through the cook. I use a log fire at home and by the end of winter have a gut full of chopping wood
That's where the Boonie won me over, set temp and timer and forget
Had the old boy's 75th at my place on the weekend.
Got the butcher to do me a 3kg Porchetta. Did that on the weber Roti over beads and charcoal. Awesome. Might try and get some more charcoal in next time as the crackle was a bit patchy.
Had the Boonie cranking with a couple of marinated butterflied lamb legs.
Also the business.
Got finished temps on both absolutely perfect.
Going to do a baked ham on the pellet grill.
Have an idea for a glaze using a quality plum or cherry jam, some toasted szechuan pepper, Chinese five spice,a couple of good lugs of Galway Pipe and some star anise.
What do you reckon?
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I reckon you're making me hungry.
Give it a crack, what's the worst that could happen? Even a slight miss on the glaze in going to give you a good result. Worst case the glaze is a bit off and you have some nice ham. Best case it's amazing and you've got a new glaze.
Give it a crack, what's the worst that could happen? Even a slight miss on the glaze in going to give you a good result. Worst case the glaze is a bit off and you have some nice ham. Best case it's amazing and you've got a new glaze.
- May 15, 2006
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1st class Lach, how did the glaze turn out m8 ? star anise, jam, szechuan pepper for some bite has to be a winner
I've got a butterflied Turkey that has been brined going on the Boonie tomorrow, piece of cake.
Good luck to all of you who are manning up to the weber tomorrow, here is a guide for those a bit unsure ..https://heatbeads.com.au/tip/turkey-cook-time-calculator/
Looking forward to your conquests
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Quite liking the Galway Pipe in it and ended up doing cherry and blackberry
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- #24
Brushed with the glaze and into the fridge overnight.
Fresh glaze in the morning then in to the Boonie with fruit pellets for 45 minutes or so
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- May 15, 2006
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Looks so good m8
