BBQ Carnivore - Thread

[Bazildog]

It’s porkoclock

 

[Cook]

Pfft, I’m doing authentic Italian meatballs in a slow cooker!!

 

[Bazildog]

Pfft, I’m doing authentic Italian meatballs in a slow cooker!!

Authentic?? My missus is Italian and of all the mafia dinners and family gatherings I have been to I have never seen them cooked in a slow cooker..!

That said, if they are delicious please share the recipe.

 

[Cook]

Authentic?? My missus is Italian and of all the mafia dinners and family gatherings I have been to I have never seen them cooked in a slow cooker..!

That said, if they are delicious please share the recipe.

Haha u may be right. My Italian mate at work gave me help with recipe. Secret is adding a cooked eggplant in meat mixture. Keeps them nice and moist.

 

[Bazildog]

Not a bad result

 

[Cook]

Haha u may be right. My Italian mate at work gave me help with recipe. Secret is adding a cooked eggplant in meat mixture. Keeps them nice and moist.

Delicious, but I won’t hijack the carnivore thread anymore!!

 

[Doogie]

So, weber have agreed to refund for the Smokey Mountain. So I now have $800+ to blow on something else.

Thinking this: https://www.oklahomajoes.com.au/smokers-and-grills/bronco-drum-smoker

Thoughts?

 

[Hacky McAxe]

Pfft, I’m doing authentic Italian meatballs in a slow cooker!!

Name checks out

 

[Hacky McAxe]

So, weber have agreed to refund for the Smokey Mountain. So I now have $800+ to blow on something else.

Thinking this: https://www.oklahomajoes.com.au/smokers-and-grills/bronco-drum-smoker

Thoughts?

If you're looking for something like that, better off with a Kamado

 

[Hacky McAxe]

Haha u may be right. My Italian mate at work gave me help with recipe. Secret is adding a cooked eggplant in meat mixture. Keeps them nice and moist.

I started adding chargrilled eggplant to Bolognese a while back. Works surprisingly well.

 

[Doogie]

If you're looking for something like that, better off with a Kamado

Kamado joe Series 3 with the hinge lid and weather proofing - >$3k. You gunna convince me they're 4x better?

OJ's - good seal, good temp control, can hang meat. Only neg from what I can see is refilling charcoal is a bitch mid cook.

Plus its going on my new deck. 65 kgs vs 120kg?

 

[Hacky McAxe]

Kamado joe Series 3 with the hinge lid and weather proofing - >$3k. You gunna convince me they're 4x better?

OJ's - good seal, good temp control, can hang meat. Only neg from what I can see is refilling charcoal is a bitch mid cook.

Plus its going on my new deck. 65 kgs vs 120kg?

Nah. There's similar options for cheaper. Bunnings so an 18 inch Kamado Joe for $900. But then you have to get the extras.

Alternatively you could do an Akorn Kamado which is insulated stainless steel/coated instead of ceramic, but is just as good as the Kamado Joe's. The downside being that there's not many add-ons available.

 

[Doogie]

Nah. There's similar options for cheaper. Bunnings so an 18 inch Kamado Joe for $900. But then you have to get the extras.

Alternatively you could do an Akorn Kamado which is insulated stainless steel/coated instead of ceramic, but is just as good as the Kamado Joe's. The downside being that there's not many add-ons available.

KJ for $900 - series 1. Lid isn't hinged, seals are meh, if it rains u are fcked. Where I live, if its gunna rain in Sydney - its here. KJs are good but to me - just replaced the deck - not leaving 120kgs on it.

The akorn isn't bad - seals aren't considered fab. Sort of my view, well sealed you don't need ceramic, you'll hold the heat anyways.

Plus I sort of like the drum look - bit old school.

 

[sgodllubsti]

green board is brown sugar basted bacon
red board is jack daniels basted bacon

 

[Doogie]

New oklahoma joe drum, pork shoulder, mustard binder, sugar/paprika rub. Smoking on apple and cherry - so far so good. Took skin, chopped up and in oven for 3 hours. Then fried to make pork poppers for the pulled pork, coleslaw and pickle sliders later on.

Sorry no photos - forgot b4 I put it all on

Side note, popped into random butcher this morning and got a full beef rib rack (been trying for weeks to get these bad boys but everyone cuts them in half for short ribs). 7 ribs, all about a foot long. Bring on Australia Day.....

 

[Hacky McAxe]

My plan for today was lamb shoulder and pork shoulder on the BBQ with some potatoes and corn, and brining some brisket for pastrami.

So anyway, after 8 hours at the pub eating chicken wings, drinking beer and watching the UFC... I don't think I will be cooking today.

 

[Gene Krupa]

My plan for today was lamb shoulder and pork shoulder on the BBQ with some potatoes and corn, and brining some brisket for pastrami.

So anyway, after 8 hours at the pub eating chicken wings, drinking beer and watching the UFC... I don't think I will be cooking today.

If you can post perfectly on a forum after 8 hours at a pub, you can cook on a BBQ. Meat will be ready at about 3amish lol

 

[Doogie]

Telling ya - if your doing pulled pork sliders - add the poppers - fckng amazing. Crunch and more salty pork taste.

Skin into 2" pieces - 120 in the oven for 3 hours. Fry em in Canola at 200C for 45 secs...

I believe I'm wet just posting this.....

 

[Hacky McAxe]

Telling ya - if your doing pulled pork sliders - add the poppers - fckng amazing. Crunch and more salty pork taste.

Skin into 2" pieces - 120 in the oven for 3 hours. Fry em in Canola at 200C for 45 secs...

I believe I'm wet just posting this.....

I usually chuck on Coleslaw with jalapenos.

 

[Doogie]

1 ft long beef back ribs - 7 hours into cook. Bloody hungry already...