Articles 8

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  • Urban GrillerOct 6th 2015+6
    Most of us have used our kettles mainly for roasting and grilling. In Australia, the idea of “low and slow” was unheard of until a few short years ago.
    Frustrated by the limitations of the little charcoal fences and the two techniques described in the Weber user guide, and armed with some sage advise from some of the good ol boys in the US, we began experimenting with new fire setups.

    The Fuse
    The “fuse” method (affectionately referred to as the “snake”) is popular with Australian barbecuers wanting to cook “low and slow”.
    The Fuse guarantees a stable temperature, is easy to setup, and can be relied on to cook your food while you are off doing other things. The configuration of the briquettes in the fuse dictates the amount of heat and the length gives the duration of the burn.

    In this method, carefully lay two briquettes side by side on the charcoal grate around the wall of the kettle. Starting from the end of the “fuse,” carefully place another… [Read More]
  • Urban GrillerOct 7th 2015+3
    Hot Smoking and Cold smoking have been food preserving techniques for centuries. Cold Smoking and Hot Smoking are different processes; no one device does it all. For cold smoke you want to be running a temperature around 20°C (68°F) or lower, so in summer this means cooling the cooking chamber.

    US style “Smoked Meat” BBQ like Pork shoulder, Ribs, Brisket etc. are Hot smoked at a low temperature around 107C for long periods of time. The smoke required for this process is a feint wisp (The Thin Blue Smoke people talk about) of smoke over a 7 to 24 hour cook. Too much smoke or the wrong smoke will turn the food bitter as the Creosote in “White Smoke” or soot in “Black Smoke” deposits on the food. The method has a clean smoke travelling over the food continuously, ventilation is the key to true US style BBQ, allowing the air to enter the BBQ “Pit” and flow freely through, feeding the fire and picking up feint smoke on the way through.

    Small-goods can be Hot… [Read More]
  • Urban GrillerDec 3rd 2015+8
    Make your own Rub.

    I was searching around on Ebay the other day, as you do and came across some Australian, South African and US BBQ rubs and I have to say, some of the prices are staggering, particularly for the imported products!
    It started me thinking why people don’t make their own; there is a million and one recipes out there!
    I think it’s the number of ingredients in most rub recipes that dissuades most people; you end up with a small fortune invested in 15-20 ingredients, some of which you only need a small quantity of.

    So I started looking for Off the Shelf supermarket products that could make a cheap, simple alternative to the commercial rubs available. I’m aiming for maximum versatility and minimum ingredients, a “Cheats” rub if you like.

    I also think that the Australian taste (certainly my taste) prefers a less sweet rub; the joy of making your own is you can adjust the salt, chilli and sugar level to suit your own taste.

    You can also… [Read More]