Society & Culture Things you do/did that you probably think no one else does

[peternorth]

Talking about cookware, really getting that younger demographic through the door here.

Alas, gas stove or go jump in the sea imo.

This is the thread for those who are banned from bigcookingappliances.com

 

[FRUMPY]

Grew up with Gas - loved it
Had a shitty old coil electric one for a few years - that can go and get ****ed
Induction the last 4 or 5 years - good and easy to use but not as good as gas
Back to gas when we move in to the new house in January - looking forward to it, gas is the best option.

 

[Billy ray]

i find the problem with (domestic/residential) gas is even the biggest circle/burner isnt strong enough.

anyway, induction cookware from aldi as HD said, or TK MAXX has some awesome stuff. i bought a massive spanish frying pan, garcima brand. no need to cook in batches when cooking large amounts (lke me when i have all 4 kids here). also going to get one of their paella pans

 

[the_interloper]

Gas inside, charcoal outside, it’s that simple

 

[Hawk Dork]

Fossil-fuel-burning stoves are likely exposing tens of millions of people to air pollution levels that would be illegal if they were outside
Even small increases in short-term exposure to nitrogen dioxide can increase asthma risks for children.
One analysis found that children in homes with gas stoves have a 42% higher chance of having asthma symptoms.
Another in Australia attributed 12.3% of all childhood asthma burden to gas stoves.

Gas stoves making indoor air up to five times dirtier than outdoor air, report finds

Gas cookers making people sick and exposing tens of millions to air pollution levels that would be illegal if they were outside

www.theguardian.com

 

[FRUMPY]

Gas inside, charcoal outside, it’s that simple

Gas BQQ
Gas Smoker - so much easier - cheat mode
Charcoal Spit

 

[Hawk Dork]

Probably for the w***er thread but binchotan and a hibachi

 

[Billy ray]

wonder if these are any good

https://www.bunnings.com.au/smoker-bbq_p0256539?gclid=e86f9214a08913c16ba5f3bcb80552f4&gclsrc=3p.ds&msclkid=e86f9214a08913c16ba5f3bcb80552f4&utm_source=bing&utm_medium=cpc&utm_campaign=Brand%20%7C%20Outdoor%20Living%20%7C%20Barbecue%20%7C%20Australia%20%7C%20PLA%20%26%20LIA%20%7C%20Shopping%20%7C&utm_term=4584757334052243&utm_content=Smoker%20Bbqs

 

[the_interloper]

Gas BQQ
Gas Smoker - so much easier - cheat mode
Charcoal Spit

Thats ****ed

 

[Hawk Dork]

wonder if these are any good

https://www.bunnings.com.au/smoker-bbq_p0256539?gclid=e86f9214a08913c16ba5f3bcb80552f4&gclsrc=3p.ds&msclkid=e86f9214a08913c16ba5f3bcb80552f4&utm_source=bing&utm_medium=cpc&utm_campaign=Brand%20%7C%20Outdoor%20Living%20%7C%20Barbecue%20%7C%20Australia%20%7C%20PLA%20%26%20LIA%20%7C%20Shopping%20%7C&utm_term=4584757334052243&utm_content=Smoker%20Bbqs

Depends what your trying to do ?

If you are trying to do a long slow brisket Sous Vide would get you to a great end result too finished on a Q

If your trying to smoke sausages or cheese or salmon an oil drum and electric fry pan works well

If your trying to add a little smoke to a lided gas BBQ a perforated SS tube with a bansia nut in it works well.

 

[craigos]

Thats f’ed

Getting up at 4am to try and start a fire is equally f'ed. Anytime I've ever started one it looks like there's a pile of tyres burning in my backyard.

 

[the_interloper]

Getting up at 4am to try and start a fire is equally f'ed. Anytime I've ever started one it looks like there's a pile of tyres burning in my backyard.

No it’s not, I mean my wife would agree with you but I think you’re both silly

 

[FRUMPY]

No it’s not, I mean my wife would agree with you but I think you’re both silly

Na, put it on, get it to 225F within a few minutes, put the meat in, chuck some wood chips in every now and again and can walk away from it for hours at a time. Come back and the temp hasnt moved....

My brother has an offset smoker, gets up at 3 or 4am to start the whole process and needs to keep a bit of an eagle eye on it. He does get some great results on it but not enough of a difference for me to get one. I still get great brisket/pulled pork from it and my bacon is awesome (admittedly i do small briskets and he does the massive whole brisket and eats it for a week)

 

[craigos]

No it’s not, I mean my wife would agree with you but I think you’re both silly

Na, put it on, get it to 225F within a few minutes, put the meat in, chuck some wood chips in every now and again and can walk away from it for hours at a time. Come back and the temp hasnt moved....

My brother has an offset smoker, gets up at 3 or 4am to start the whole process and needs to keep a bit of an eagle eye on it. He does get some great results on it but not enough of a difference for me to get one. I still get great brisket/pulled pork from it and my bacon is awesome (admittedly i do small briskets and he does the massive whole brisket and eats it for a week)

Couple of day old brisket aint great. Unless he's putting it into Lasagnes or the like.

 

[Paul66]

For the first time in my life, this year I'm going to partake in the workplace secret Santa.
The limit is $10 so I'm going to buy dogfood that my dogs like. That way, at the very least, I'll get something that won't go to waste

On SM-G781B using BigFooty.com mobile app

 

[FRUMPY]

Couple of day old brisket aint great. Unless he's putting it into Lasagnes or the like.

Usually does the whole american bbq night one, tacos another night and pies another night. A bit of snacking during the day.

Love opening the fridge and there is bbq inside - the smell is delicious.

Ill agree on the aging of brisket though - we got some reheat packs from a local bbq joint once and it wasnt very good.

 

[the_interloper]

Na, put it on, get it to 225F within a few minutes, put the meat in, chuck some wood chips in every now and again and can walk away from it for hours at a time. Come back and the temp hasnt moved....

My brother has an offset smoker, gets up at 3 or 4am to start the whole process and needs to keep a bit of an eagle eye on it. He does get some great results on it but not enough of a difference for me to get one. I still get great brisket/pulled pork from it and my bacon is awesome (admittedly i do small briskets and he does the massive whole brisket and eats it for a week)

Yeah but there’s no real art to it imo, I’m sure it works but doing a brisket in a Weber and it turning out feels good man

Couple of day old brisket aint great. Unless he's putting it into Lasagnes or the like.

You don’t have a freezer? I give it three days and bag up whatever I’ve cooked into 200g ziplock bags, perfect

 

[FRUMPY]

Yeah but there’s no real art to it imo, I’m sure it works but doing a brisket in a Weber and it turning out feels good man

exactly the reason i dont want an offset smoker - you can put in 12 hours work and turns out crap - no thanks

 

[Hawk Dork]

Komado says hello all the fun and none of pain
Charcoal fire lights in minutes as it acts like a chimney ,if you want to speed it up get the electric blower out....I keep my one in the broom cupboard in the laundry

 

[the_interloper]

Komado says hello all the fun and none of pain
Charcoal fire lights in minutes as it acts like a chimney ,if you want to speed it up get the electric blower out....I keep my one in the broom cupboard in the laundry

Yep a blower works, I have a Looflighter or whatever they are called which works better. Usually I try to plan ahead and just let the coals go for an hour first

 

[craigos]

Yeah but there’s no real art to it imo, I’m sure it works but doing a brisket in a Weber and it turning out feels good man




You don’t have a freezer? I give it three days and bag up whatever I’ve cooked into 200g ziplock bags, perfect

What do you do with it after you unfreeze it. taste like old boots wouldn't it?

Yep a blower works, I have a Looflighter or whatever they are called which works better. Usually I try to plan ahead and just let the coals go for an hour first

Did well in WW2 by all reports.

 

[Hawk Dork]

Yep a blower works, I have a Looflighter or whatever they are called which works better. Usually I try to plan ahead and just let the coals go for an hour first

Komado you can be cooking in 15 or 20 minutes.....best thing Ive bought Weber was a pain you needed a chimney and a wok burner to get things started ,this you load it up add the fire lighters and light it up .
Samba natural fire-lighters are good ,so are champagne corks and greasy paper towels you wiped a sauce pan with ,I also throw my bacon fat in on the old charcoals ,it all lights up quick and keeps it all natural inside....when your finished lock it down and you relight the next fire on the left over charcoals tomorrow

 

[Hawk Dork]

What do you do with it after you unfreeze it. taste like old boots wouldn't it?

I cryo vac and you can warm it in the plastic bag in water

 

[the_interloper]

Take the ironing board out onto the decking to fold and iron the clothes, while I’m watching the UFC and boxing

 

[GreyCrow]

Could have stopped at ironing these days