BBQ Carnivore - Thread

[Mr Beast]

What's the paper bag do, steam them?

Butchers paper a common method for bbq, it will make the meat tender and take it to the next level.

 

[The DoggFather]

Butchers paper a common method for bbq, it will make the meat tender and take it to the next level.

Sounds fkn awesome!

 

[Mr Beast]

I usually use foil but take it off the last hour to crisp a bit. Never used paper bit intrigued

Brother. I use to use foil as well. Butchers paper is game changer. You can buy a long roll of butchers paper at Bunnings for a few bucks in the BBQ area. Highly recommend.

 

[Doogie]

Beef short ribs are amazing. Nice bark and butchers paper! Well done. Good to see, good job.

Gave using a 50/50 vegemite and mustard binder with a Texan rub. Thought it was the most amazing thing ever. Family complained their asses off it was too beefy. Umami overload.

But yeah - everyone wanks over brisket but nothing beats top draw beef short ribs.

 

[Doogie]

Brother. I use to use foil as well. Butchers paper is game changer. You can buy a long roll of butchers paper at Bunnings for a few bucks in the BBQ area. Highly recommend.

Can we start the argument now about whether you have the ends of the paper up or down?

 

[NPC83]

Brother. I use to use foil as well. Butchers paper is game changer. You can buy a long roll of butchers paper at Bunnings for a few bucks in the BBQ area. Highly recommend.

Will give it a go next week bro cheers.

 

[EXPLORER]

What's the paper bag do, steam them?

Yeah, I think it's to prevent the meat drying out.

 

[UmoGus]

The whole point of wrapping bbq is to cook it faster. Usually meat will hit a temp where it seems it won't progress for hours (called the stall). If I remember correctly it happens because because the connective tissues and fats start to melt down cooling the meat. You wrap to cut the stall down to an hour instead of 5 or 6

 

[Grunthos]

The steak smich I had up at Terry Hills Gun club yesterday..!

 

[Roll the Bones]

Some Friday night pork.

 

[Doogie]

View attachment 80840

Inspired me - MB4+ ribs on now. 3 pigs beef rub on mustard. Cider/hot sauce hourly spritz.

 

[south of heaven]

View attachment 81375

Some Friday night pork.

Won't lie ,I chubbed up a bit

 

[EXPLORER]

Inspired me - MB4+ ribs on now. 3 pigs beef rub on mustard. Cider/hot sauce hourly spritz.

Good stuff mate.
Beef ribs are always a winner mate.
Sounds like you got somthing really good on the go.

 

[Doogie]

Good stuff mate.
Beef ribs are always a winner mate.
Sounds like you got somthing really good on the go.

Wrapped after 5 hours - stall at 172F and still there. The barrel is rolling along at 245-250.

Planning a warm roast tomato, onion and feta salad as a side with oregano spuds.

And the missus is already whinging about too much smoke (which means I'm on point )

 

[EXPLORER]

Wrapped after 5 hours - stall at 172F and still there. The barrel is rolling along at 245-250.

Planning a warm roast tomato, onion and feta salad as a side with oregano spuds.

And the missus is already whinging about too much smoke (which means I'm on point )

Tell you what, it's a great day for it
Cool sunny days are the best

 

[Hacky McAxe]

Gave using a 50/50 vegemite and mustard binder with a Texan rub. Thought it was the most amazing thing ever. Family complained their asses off it was too beefy. Umami overload.

But yeah - everyone wanks over brisket but nothing beats top draw beef short ribs.

Two of the best tips I ever received while learning to cook:

- if you're making a tomato based sauce, always use anchovy oil

- if you're making any braised meat dish, add Vegemite

Lamb shanks with Vegemite in the sauce is a game changer.

 

[Mr Beast]

View attachment 81375

Some Friday night pork.

That looks cracker

 

[Doogie]

Two of the best tips I ever received while learning to cook:

- if you're making a tomato based sauce, always use anchovy oil

- if you're making any braised meat dish, add Vegemite

Lamb shanks with Vegemite in the sauce is a game changer.

yeah - wrong thread but do a Guinness based stew from time to time. Bit of vegemite is next level.

 

[The DoggFather]

Two of the best tips I ever received while learning to cook:

- if you're making a tomato based sauce, always use anchovy oil

- if you're making any braised meat dish, add Vegemite

Lamb shanks with Vegemite in the sauce is a game changer.

100% agree with both

But another tip, when making Marinara sauce, make sure you add extra seafood.

 

[Grunthos]

Tonight at "Chez Grunthos" we have,
BBQ Tbone, eye fillet and split kransky sausages with garlic butter, stir-fried chilly and onion beans with steamed potatoes.