Aussiedistiller, Home Distilling, Moonshine, Home Brew

tonight teriyaki injected chicken with onion powder and garlic rub and some pork belly strips done in a brown sugar bourbon bbq sauce, both smoked with hickory. :music-deathmetal:

:scared-eek: thats one hell of a chook!!!

I did the right thing and shared with my neighbors. :D

After seeing bigD's brisket the other week I just had to try it :handgestures-thumbupleft: 8.5kg brisket is go!!! :dance:

Yesterday's play on the foosball grill

OMG :scared-eek:

That looks sooooo good Muppet!!

Done on coles and not the nasty beads. :music-deathmetal:

I can't find anything that suggests why heat beads are nasty?

Wood coles any day for me, 1st is the smell and 2nd is the taste, :handgestures-thumbupleft:

I agree on both points, but heat beads are nice and easy for a newbie like me haha

I dont give a fuck, I just want to eat it :laughing-rolling:

Today's lunch was leftover pork gravy and cheese rolls :teasing-neener: :text-+1: with Zak, the chemical fire lighters are the problem

I don't use firelighters, I just sit the tray of beads on the side burner on my BBQ until they're ashed up :handgestures-thumbupleft:

heat beads are great for heat consistency but if you go the wood coles you won't look back.

But yes it is more work to keep the temp up.

Yeah I haven't been game to play with coals yet... Soon!

1 2many wrote:heat beads are great for heat consistency but if you go the wood coles you won't look back.

But yes it is more work to keep the temp up.

:text-+1: couldn't agree more.

Cooking on an old fire is the best way IMO, there is something that happens when the meat juices fall onto hot coals...

Zak do it with a steak or something fast and move up to the slow cooks, definitely a different beast to heat beads but sooo much better

I'm using lump charcoal for most cooks, Redgum lump I just love the flavor. Heatbeads Id still use for a snake or 'route 66' they are more regular and stable for heat control cooks. It really comes down to the nut behind the wheel, though I cant get a lump charcoal snake to hold temp properly. The pieces are all different sizes. Both have their place in my book :handgestures-thumbupleft:

You guys make me feel bad for having an electric smoker...but then 45 seconds work and I come back in 18 hours...everything has its trade off I guess.

Latest low and slow was brisket cooked for 18 hrs taken to 205 f deg was ok the thin part was a bit overdone

Looks pretty good to me aussie, turned out a lot better than mine did. :oops: