BBQ

A forum for sharing your favorite food recipes and condiments.

Re: BBQ

Postby A&O » Sun Nov 19, 2017 9:19 pm

Ooohhhh, that’s torture
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Location: Albany, WA
equipment: 4" 7 foot Blockhead Column - 5 Plate + 500mm Packed section
50L Converted upside down keg

Re: BBQ

Postby Wobblyboot » Mon Nov 20, 2017 10:22 pm

:greetings-waveyellow: awesome setup u got there..I been using my uds for couple yrs now. Bourbon and smoked meat seem to go together, both better if u make it urself :cool: do u have any decent rubs low in sugar and chillies for the kids?
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Re: BBQ

Postby chrus86 » Tue Nov 21, 2017 9:47 am

Wobblyboot wrote::greetings-waveyellow: awesome setup u got there..I been using my uds for couple yrs now. Bourbon and smoked meat seem to go together, both better if u make it urself :cool: do u have any decent rubs low in sugar and chillies for the kids?


Love a UDS! And I agree, everything is better made yourself, only just building my first still so yet to do the bourbon or whisky!

We sell our own range of rubs! Barbecue Mafia. One of them is hot, but the other 2 I designed specifically because I hate sweetness!
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equipment: Obtaining final parts for 4" pot still on keg boiler.

Re: BBQ

Postby chrus86 » Tue Nov 21, 2017 9:48 am

There is a big BBQ festival in Rouse Hill this weekend coming at Australian Brewery if anyone is interested. You wont miss my smoker so say hi if you do pop down! Ask for "Ballsy"
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equipment: Obtaining final parts for 4" pot still on keg boiler.

Re: BBQ

Postby A&O » Tue Nov 21, 2017 10:04 am

I’m jealous to those of you who can make it to Rouse Hill
A&O
 
Posts: 268
Joined: Tue Aug 15, 2017 6:01 pm
Location: Albany, WA
equipment: 4" 7 foot Blockhead Column - 5 Plate + 500mm Packed section
50L Converted upside down keg

Re: BBQ

Postby Listo » Mon Jan 28, 2019 11:12 am

I thought I’d revive this thread as I was given a smoker for my birthday. It’s a double door gas job made by coolabah.
Are there any recommended beginners tips to get a halfwit on the right track, from getting started to what chips and rubs?
Thanks
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Re: BBQ

Postby Woods314 » Mon Jan 28, 2019 11:46 am

Listo wrote:I thought I’d revive this thread as I was given a smoker for my birthday. It’s a double door gas job made by coolabah.
Are there any recommended beginners tips to get a halfwit on the right track, from getting started to what chips and rubs?
Thanks

Download the Hark Smoker cooking guide it has the basics as well as some advanced techniques and recipes. Hark is a brand of smoker.
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equipment: T500 and pot still attachment.

Re: BBQ

Postby clintonb » Mon Jan 28, 2019 4:05 pm

I have this exact type of smoker I got for my birthday a few years ago and yes it is a rebadged Hark.
I tend to do pork ribs in it and they come out superb, I bloody love em. The only thing I find is I have to have it turned right down to do the ribs slow ie 6 hours or so and it sometimes blows out if it is a little windy outside, so I need to keep checking it.
As far as chips go I usually do a combo of 45% apple or other fruit wood, 45% hickory and 10% redgum, this combo gives a lovely smoke. I usually put in half of the chips in at the start and then redo the other half of the chips 45 mins later.
As far as a rub goes this is what I use/do:

Mustard – Squeeze on dijonnaise. (enough to coat ribs) - then put on RUB

RUB
Salt – 1 Tablespoon
Brown sugar – ½ cup
Smoked paprika – 1/3 cup
Sweet paprika – 1/3 cup
Black pepper – 1 teaspoon
Cumin – 1 teaspoon
Onion powder – ¼ cup
Garlic powder – ¼ cup

Cheers

Clinton
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