BBQ Carnivore - Thread

south of heaven

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Something a bit different. My attempt at ‘Chicken Dijon’ by the Wood Fired Oven Chef. (I’m a big fan of his.) Link below. I don’t have a wood fired oven, I did this in the Weber kettle, about 230 deg. I added some chorizo, because why not? Was fantastic.


View attachment 24253


Looks the goods mouth is watering
 

ThePedigree

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Brisket and the Shorties look epic, i still haven't done a brisket as yet, im too scared to mess it up
Just start with half a brisket. A whole is too much anyway. Even though they’re sold whole, you can ask the butcher to open up the pack and halve. Take the end with point and flat of course. Flat is always more dry than the point. It’s hard to fk up if you’ve got an temp probe.
 

CrittaMagic69

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Can't think of anything worse then a tuna and cheese toastie
Na it's pretty good... I got the munchies and it's like the quickest, least dry food I have access to lol.
 

Cook

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Can someone recommend the best steak house in the CBD
 

MattyB

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Fatty lamb skewers over coal. Nothing comes close
True, my fam ate a lot of Lamb during COVID Lockdown, my clothes stank like smoke and meat for months
 

DinkumDog

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Can someone recommend the best steak house in the CBD
I reckon it WAS The Cut in The Rocks but I just checked the website and looks like they closed :(.

Chophouse is good too.
Meat & Wine Co goes OK (two city locations).
 
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