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  • New

    I asked for some help on cooking Cape Grim ribs. Maybe even a GMG profile I could use.

    So far I have the following and it sounds like sage advice to you agree?

    Urban Griller wrote:

    @smokeygriller You can ask the forum members...I don't use profiles for Low and Slow because there is no "Finish" temp for Low and's about the feel.

    For CG ribs Cook for 7 hrs at 110C, then start looking for soft texture...usually closer to 8 hrs to be finished...but some soften up at the 7 hour mark.
    I will be trying this just as soon I can thaw these bad boys out. Thanks @urbangriller

    Smokey G [Read More]
  • New

    Well my second cook on my GMG Daniel Boone didn't go as planned.

    My ribs weren't meaty enough to follow the American way of 3-2-1.

    I wish I had sought advice of the helpful guys on here first. Don't always trust what you see online form the USA because a lot of the time we have different cuts of meat here in Oz.

    Please feel free to add your sage advice or other experiences.

    SmokeyGriller [Read More]
  • New

    Wazza wrote:

    :D We are about to change someone's life forever. :D
    Don't need a gmg profile. Cook at 225f, 110c.

    As for rub, this is very personal, but you can't go wrong with salt and pepper. Toast off 50/50 pepper corns rock salt in a wok, the smell will tell you when it's ready, then grind up in a spice grinder or food processor. Coat ribs, chuck in gmg. S and P is a great start, you can play with rub flavour after this.

    This is normally where I would say walk away and come back in 8 hours, but every cook is different. Chances are 8 hours is about right, but you need to probe the ribs. It's about feel, not temp. When a probe goes into the meat and you can kinda feel it, but it's pushing in easily, they are done, the comparison is a hot knife into butter.

    Last bit of advice, pics or it didn't happen. Post up those pics, it's what we all love to see. Good luck, it's a great cut of meat.
    Thanks Wazza :cheers: [Read More]
  • 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]