For me personally, probably never having had wagyu with meat this marbling but 60% seems crossing from meat with fat to fat with meat ..read more

Drummettes, sausages and halumi all grilled on the Cyprus grill. Chips as usual to balance plant and meat: smokefireandfood.com/index.php?attachment/29586 ..read more

Gday Na that would not work for me. Same with reverse sear. You need a 1.5 inch steak. My steaks are in metric. 1.5 cm just will not do it, it seems. So it’s back to my $50 Cole’s sous vide and a bit of pre planing Regards dave ..read more

Also, Woolies(Hurstville NSW) today had the 4kg bag for half price $6.25 ($1.5625 /Kg) ??smokefireandfood.com/index.php?attachment/29582 ..read more

I usually buy the streaky bacon if I'm wrapping something, but it doesn't compare in length to what I see online and that makes it hard when you can't complete a full wrap of, say, a lamb shank. I guess everything really is bigger in the US of A ..read more

Gday My favoured way of cooking crumbed lamb cutlets. Shop bought just spray with olive oil and into individual paper bags and cook at 180 C for an hour. Aluminium foil and trivet in the Weber family Q for me. If you crumb your own leave in the fridge for the crumb to set for several hours. The crumb gets crisp and plenty of lamb flavour from the rendering lamb fats. They don’t brown much though. The meat is nice and soft and moist in its steamy envelope. Even the gristly bits go to jelly in the slow cook. When you think about it it’s a bit like butcher paper or oven bags. Regards Dave smokef ..read more

Well done to Brendan Muhling of Queensland. Check out the BBQ gigantor in the news: https://www.abc.net.au/news/2024-03-1…-been/103591326 ..read more

Which is best to cook your steak? Cooking on the grate and getting those nice looking grill marks or on the plate for that all over even cook? Photo borrowed from the internet. smokefireandfood.com/index.php?attachment/29540 ..read more

Hi all, I have a Cambro style insulated food carrier that I'd like to sell. Presents like new, used it a couple of times for BBQ Comps but has been sitting on the shelf too long now. $300 for anyone here that would like it. I've put a few Gastronorm pans in the pics for a sense of scale. They aren't included. Cheers, Wayne It's like this one ....... https://www.nationalkitchenequipment.com.au/ipc90-insulate…od-pan-carrier/ smokefireandfood.com/index.php?attachment/29534/ smokefireandfood.com/index.php?attachment/29535/ smokefireandfood.com/index.php?attachment/29536/ smokefireandfood.com/i ..read more

Has been that long since i posted anything thought I better post here. I built myself an offset about 7 years back and was active on the forum for a time but havent posted anything for years. Only use my smoker periodically, lucky to do a cook every month or two and with an unlimited supply of lamb have just stuck to smoking lamb, also have a unlimited supply of apple wood so it is all I have ever burnt, No charcoal or anything else and even use apple to start it. I like to think I can run it fairly well. A few keen smokers locally and they held a small comp in town last year, this year they d ..read more