- Official Post
I've had this 1.3kg bit of chuck in the fridge in a cryo vac bag for a few days. It's good quality from my favourite butcher.
It was rubbed liberally with Oak Ridge Santa Maria Grill Seasoning first so it should really penetrate the meat while in the bag.
Today i'm off work so I'm going for a slowish cook because I started late. It went in at 12 noon with the pit aiming for 100-110c and controlled by the Wang Q Master Senior. I've added some grape vine to the charcoal which I purchased from Terry at Aussie BBQ Smoke. The charcoal is red gum (also from Terry) mixed with a few robot turds (Firebrand) which should help keep it going longer.
to be continued