Barbecue thread (all welcome)

[Andy]

Looking good there Rex, I’ll bet those didn’t taste like Cam’s shoe!
They actually look a bit like our local version of “mountain oysters” but I’d imagine yours are a lot less rubbery

 

[chrisk]

Last night, I went pork spare ribs...... again. New take, 2 hours in the oven at 130c in sealed foil. In fridge overnight and onto the bbq later today.

No marinade, just (South of Mongolia and north of Burma) 5 spice and salt.

Let’s see how they go.

Got my monthly red wine delivery during the week, so I’ll pair the ribs with a Chaffee Bros La Conquista ....... Spanish ripoff from Barossa.

 

[chrisk]

Last night, I went pork spare ribs...... again. New take, 2 hours in the oven at 130c in sealed foil. In fridge overnight and onto the bbq later today.

No marinade, just (South of Mongolia and north of Burma) 5 spice and salt.

Let’s see how they go.

Got my monthly red wine delivery during the week, so I’ll pair the ribs with a Chaffee Bros La Conquista ....... Spanish ripoff from Barossa.

 

[Andy]

Mmmm that’s a different way, if those are what we call ‘pork strips’. I usually just cook em like chops, with plenty of salt on the fat strip so it crackles up.
Oh and serve with a sav blonk….

How’d you like them done slow?

 

[Andy]

I did pork ribs last night, using 5spice on your recommendation.
But I don’t want to talk about it. I had too much charcoal and then got distracted for a couple of hours…

 

[sideshow]

No duck last night. But I couldnt not fire up the bbq. The kids had been great all day, so they got toasted marshmallows for dessert

 

[Andy]

That’s the best

 

[chrisk]

Mmmm that’s a different way, if those are what we call ‘pork strips’. I usually just cook em like chops, with plenty of salt on the fat strip so it crackles up.
Oh and serve with a sav blonk….

How’d you like them done slow?

Yummy and tender as marshmallows.

 

[chrisk]

I did pork ribs last night, using 5spice on your recommendation.
But I don’t want to talk about it. I had too much charcoal and then got distracted for a couple of hours…

Bugger, you got into the wine too soon.

For fear of being kicked out of the bbq thread, I’m slow cooking beef ribs today, no bbq

Sear the ribs, onion and garlic in the pot, sweet potatoes, carrot, peas, cauliflower, cabbage, Woostershire and oyster sauce, dice tomatoes, five spice, my favourite meat rub and garamasala. Salt early, maybe more later.

In it all goes, and 8 hours later??????

Let’s see

 

[chrisk]

Bugger, you got into the wine too soon.

For fear of being kicked out of the bbq thread, I’m slow cooking beef ribs today, no bbq

Sear the ribs, onion and garlic in the pot, sweet potatoes, carrot, peas, cauliflower, cabbage, Woostershire and oyster sauce, dice tomatoes, five spice, my favourite meat rub and garamasala. Salt early, maybe more later.

In it all goes, and 8 hours later??????

Let’s see

Ooops….Almost forgot the finishing touch!!!

 

[Diablo Loco]

Went to a Darwin BBQ yesterday. Some bloke brought his own barbie and fed 30 plus adults and a mob of kids. Using iron bark, a local tree, cooked up a storm. 7 hour slow cook beef lamb and pork. Appetizers, my favourite beng procuitto wrapped jalapeno poppers, cakes, all sorts of tasty morsels.

The BYOBarbie was on its second outing, BBQ being a hobby for the bloke. Made with an old boat trailer chassis, the BBQ two gas bottles welded together. It's a work in progress, the other side of the trailer will have a grill and some fancy named height adjustable rotissiere.

 

[chrisk]

Went to a Darwin BBQ yesterday. Some bloke brought his own barbie and fed 30 plus adults and a mob of kids. Using iron bark, a local tree, cooked up a storm. 7 hour slow cook beef lamb and pork. Appetizers, my favourite beng procuitto wrapped jalapeno poppers, cakes, all sorts of tasty morsels.

The BYOBarbie was on its second outing, BBQ being a hobby for the bloke. Made with an old boat trailer chassis, the BBQ two gas bottles welded together. It's a work in progress, the other side of the trailer will have a grill and some fancy named height adjustable rotissiere.

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Now I have bbq envy! Pretty cool

 

[Andy]

Right on. I’ll pop over to your place for lunch tomorrow. I’d get there sooner but I’m going to Chris’ for dinner.

Hey Chris, just listen for a knock at the door about teatime, I’ll be the guy looking hungry and a little bit hungover.

 

[hooksey]

Went to a Darwin BBQ yesterday. Some bloke brought his own barbie and fed 30 plus adults and a mob of kids. Using iron bark, a local tree, cooked up a storm. 7 hour slow cook beef lamb and pork. Appetizers, my favourite beng procuitto wrapped jalapeno poppers, cakes, all sorts of tasty morsels.

The BYOBarbie was on its second outing, BBQ being a hobby for the bloke. Made with an old boat trailer chassis, the BBQ two gas bottles welded together. It's a work in progress, the other side of the trailer will have a grill and some fancy named height adjustable rotissiere.

View attachment 59224View attachment 59225View attachment 59226

Now that’s getting fairdinkum....... what a rippa

 

[piranha-bro2]

BBQ version of V8 chainsaws!! Far out - what a rig!

 

[chrisk]

Hey Chris, just listen for a knock at the door about teatim

Nice to meet you and your Yankee mate, Andy.

I thought you were much older, but you look very young.

I got suss when you blokes arrived way early and then knocked back the wine offer .... but enjoyed the meal ...... and then you both fucked off next door.

I saw you blokes hit the road, on your pushbikes with your handbags over your shoulders, and that’s when I sat down, bewildered, and read your Watchtower magazine.

 

[Andy]

Ahh, bloody Norman again. Don’t you have a dog…?

 

[chrisk]

Ahh, bloody Norman again. Don’t you have a dog…?

No dog
View attachment IMG_1239.MOV

 

[Dellortoman]

The first time I went to the Broadford Bike Bonanze (it was actually the very first BBB) an old bloke turned up with a BBQ rig like that in the back of his truck. His name was Vincent, he rode a V-twin Vincent, he had a dog called Blackie (short for Black Shadow), and the monster BBQ was called "the Vincinerator". I'm guessing he was a Vincent enthusiast.

 

[sideshow]

Had some capsicum / red pepper that were going soft in the fridge , so I bbq burnt the skin and skinned them, tomorrow night for the mrs it’s home made pasta , linguini , with bbq prawns and red peppers from tonight , I will roast a bit of garlic and purée it with some of the red pepper, for on top , then chop and toss the rest of the red pepper through the pasta. Bbq half lemon on top. I had some home made cured pork loin left in the salt box so I took advantage of the hot coals and tossed it on the bbq with some home made Cajun spice think spicey bacon without the fat , we make most things here , right down to bagels and sour dough…. That way we know what goes in it. A bit more work but it’s nice to know where things come from. Piggies come from over the fence and down the road.