BonFire

I done one for Xmas, on the BigJoe, everybody loved it....considering it was my 1st 

Going back to the soccer 

1 minute ago, Stevesoncoals said:

Hey @BonFire was the grim brisket the duck’s nuts ? 

lol...been awhile since i heard that one, i dunno about it being the ducks nuts, but i was so hungry that day that i could've eaten the crotch out of a low flying duck

Our Vegemite is never old, we all enjoy it in moderation (grandson especially). A 380 gram jar will last around a month, maybe less now if I incorporate it in my cooks. So when you say dissolve, how do you do it, thnx in advance 

I like that tip Alimac, got a small brisket in freezer, you or Tony let me know how you would thin out the Vegemite

i tried mixing Marmite and butter in microwave at same time when I tried the beef rib recipe, but Marmite would survive a nuclear blast, thinking maybe the mite should've gone in 1st for wee bit.

Once you dial in your temp especially if your inbetween 200-300F, you'll be pleasantly surprised at how much charcoal is used, I done a small pork shoulder yesterday 7hr burn at around 250-260F and I swear I used less than what the BJoe would've.

Terra Blue 32  newbie

Hey Ali, have you tried the Ox Cheeks, they're on my wish list. I'll pop in and see Chris about those options.

Not sure what Urban Griller is paying but i have tried this mob's meat, great quality but pricey

https://organicmeatonline.com.au/collections/grass-fed

My daughter has gone over to Melbourne to play for South Melbourne Womens soccer, miss her sense of humour, she sent me this today....Here's our Prime Minister telling Alan Bond a joke.........yeh we're a weird bunch us Aussie's

Looks like the best room in the house...love how it flows off your entertaining area 

Hey MacKenzie, is that a studio/guest house you got there....looks so serene, bar the odd bear popping in out of the blue 

Lol.....had to go buy $25 Kmart fan for cover

How was the Vegemite with the recipe (taste), was it a hassle mixing it in.....looks good and yes the frogs got lucky 

I might give that one a go, still got a small jar of Marmite waving at me every time i go in the pantry.

This is the article i done the beef ribs with not long ago : https://www.butterwouldntmelt.com/2016/05/28/beef-short-ribs/

Might get adventurous and try something with Vegemite one day 

Anchovies on pizza....mmmmm

Cover the KK so it doesn't get jealous, and happy birthday mate 

2 hours ago, Chanly1983 said:

 Guys are giving me crap at work and saying you can get a green egg for a lot cheaper. 

lol...get the same song at where i work, i just tell em i should have two. I gave up the smokes 4 yrs ago saving me 8K a year  (yes, the durries are not cheap here)

My money my spend....should of done it years ago

You'll be right, its either like it, or hate it.

3 hours ago, Bruce Pearson said:

Wow look perfect nice cook! I received my vegimite Yesterday. Anybody know how long this stuff will last after I open it? I may try it on some raisin bread tomorrow. Very very thin spreading. LOL

lol.....i can't imagine it with raisins, just give it a go on toast with a little butter under the vegemite.

We have Bakers Delight a bakery franchise in Western Australia who make a vegemite scroll.......big seller

Looking good there with that cook, did you enlarge the stopper hole to accommodate the 3 wires. 

Dennis is correct the variable speed is controlled by the Flameboss but the fan they use is a variable speed fan as well,(6.5 CFM variable speed blower), i ended up harvesting one to make another, (i couldn't wait for the Flameboss mob to get one out) works great. But like Dennis said, it will be used sparingly.

00-Flame Boss-kit-universal> Smoker Controllers include a 15 CFM fan. These fans represent Flame Boss’ single biggest advantage. That’s because they’re variable speed fans, and Flame Boss is the only BBQ temperature controller with multi-speed technology. Unlike BBQ Guru’s® single-speed pulsed fan, the Flame Boss can blow at any strength, from 0–100%.

Your gonna love the KK...nice step-up from the Q

mmmm.....that chook looks good 

Yes it has, probably no need to go that far with the silicon 

18 minutes ago, Tucker said:

I have had this issue, but since I have no use for that rear door, I used high temp silicone to seal it shut.

mmm...interesting, i have no use for it as well.

On 5/28/2018 at 8:27 PM, Tangles said:

Great pictures ckreef. 

 

Well, not quite money shots but my in laws built their own Pizza oven. It's huge! When we are around, they will make 12-15 pizzas for the family... yes big family. Below is a picture of the ciabatta they make in one batch.

Also check out the Salami. 260kg from 2 pigs, a lot of effort and arguing resulted in 130kg of cured sausages and 60kg of cured pork. That was fun making that. The result was very tasty!

 

That brings back some memories.....i bet it smells great in there