SA Footy

Not quite a tomahawk but these Cattleman's Cut steaks are a treat and not over-priced at Woolies Mawson Lakes.

Lightning McQueen wrote:Not quite a tomahawk but these Cattleman's Cut steaks are a treat and not over-priced at Woolies Mawson Lakes.

That looks amazing!!!

whufc wrote:
That looks amazing!!!

About 950gm, that's a long neck behind it.

Lightning McQueen wrote:

whufc wrote:
That looks amazing!!!

About 950gm, that's a long neck behind it.

It's Sol, would take me a long time to neck it as well.

Booney wrote:
It's Sol, would take me a long time to neck it as well.

Cool, I'm aiming to get my man stripes by the EOFY

Lightning McQueen wrote:

Booney wrote:
It's Sol, would take me a long time to neck it as well.

Cool, I'm aiming to get my man stripes by the EOFY

Sol....... Now that's a Watery Lager!

Corona Man wrote:Sol....... Now that's a Watery Lager!

Yeah, it was hard to go past the 4 longies for $13, I grew a taste for them, Peroni's take centre stage now.

When I go grocery shopping I’m a list nazi. If it’s not on the list, I don’t buy it.
Put me in a butcher shop though and I’m bloody hopeless. Just went to Specialty Meats to get their ribs on special & some gravy beef.
$177 later...

Spargo wrote:When I go grocery shopping I’m a list nazi. If it’s not on the list, I don’t buy it.
Put me in a butcher shop though and I’m bloody hopeless. Just went to Specialty Meats to get their ribs on special & some gravy beef.
$177 later...

I repeat, what time do you want me to arrive, and is a box of MB an appropriate entry fee?

Spargo wrote:When I go grocery shopping I’m a list nazi. If it’s not on the list, I don’t buy it.
Put me in a butcher shop though and I’m bloody hopeless. Just went to Specialty Meats to get their ribs on special & some gravy beef.
$177 later...

They're something else hey? Their Greek Chicken is the bomb for their price.

I'm heading there and BMO today after work, a nice round trip with a Dan Murphy stop in along the way too.

Lamb shanks are on!


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Spargo wrote:When I go grocery shopping I’m a list nazi. If it’s not on the list, I don’t buy it.
Put me in a butcher shop though and I’m bloody hopeless. Just went to Specialty Meats to get their ribs on special & some gravy beef.
$177 later...

Lol I’m exactly the same, like a kid in a Lolly shop every time at Baa Moo Oink.

Lamb leg heading for the Bruce Weber shortly

Last nights’ ribs came up a treat

Careful with the degree of char.
All that dark stuff is incompletely burned material that could well be carcinogenic, just like incompletely burned diesel fumes.
I'm much more of a carnivore than vegetarian, but I prefer my meat cooked through thoroughly and gently browned rather than blackened.

Booney wrote:That was only my fourth cook mate, it doesn't take long before you want to start playing around with things. My first brisket was dry, I think I need to get injecting it or wrapping to keep it moist*.

You've got the same smoker as me, around 25-30 heat beads gets you to 250°F? About every 30 minutes add another 4-6 beads?

Shit mate, you're better than I at getting it going, I tried 30 heat beads initially and couldn't reach 250, I spent the first two hours f******* about with it but was making matters worse as the heat bead ash was building up and thwarting a decent inferno.

I ended up troweling a heap out, added in some charcoal to give me enough time to got get a big bag of charcoal, that was the answer as I didn't need to do bugger all after that, only adjust the vents to push the temp up or down.

I done another brisket in a Lousiana BBQ rub, a leg of lamb in a South Carolina rub and some chicken wings in a buffalo wings flavour, all cooked up well, I was worried about the brisket with all my stuffing about earlier but it was as moist as a 35 year old on a hens night.

This week I'll fill the chimney to get a strong heat going, pour the beads on top of some larger charcoal pieces and then throw some more charcoal on over the top, cooking with heat beads will now be a Weber only thing, I find you have to pay too much attention as the temp fluctuates too much.

Also, I noticed on your photo that you didn't put the top rack in, is that for air flow or to give you more space? it was perfect to cook my wings and corn on.

1 - I've only cooked with both the fire box door fully open ( not just the baffle, but the door fully opened ) and the chimney fully open, I haven't played with the oxygen / fuel / fire mix at all. Most Youtuber's I watched suggest always cook with everything fully open as you'll always get the same temp when you cook, if you baffle / balance you'll always be arsing with it. 25-30 heat beads in the little chimney, got them probably 70% "lit" and tip into the fire box.

2 - I took the rack out as the brisket I did nearly fouled on it and I've not put it back in, may not use it so I left it out.

Booney wrote:1 - I've only cooked with both the fire box door fully open ( not just the baffle, but the door fully opened ) and the chimney fully open, I haven't played with the oxygen / fuel / fire mix at all. Most Youtuber's I watched suggest always cook with everything fully open as you'll always get the same temp when you cook, if you baffle / balance you'll always be arsing with it. 25-30 heat beads in the little chimney, got them probably 70% "lit" and tip into the fire box.

2 - I took the rack out as the brisket I did nearly fouled on it and I've not put it back in, may not use it so I left it out.

Wow, I weighted my lid down as the lid didn't seem to close flush, I had smooth sailing for the last 4 hours yesterday and had minimal heat fluctuation, I don't think I have the balls to leave the offset lid open though.

Lightning McQueen wrote:

Booney wrote:1 - I've only cooked with both the fire box door fully open ( not just the baffle, but the door fully opened ) and the chimney fully open, I haven't played with the oxygen / fuel / fire mix at all. Most Youtuber's I watched suggest always cook with everything fully open as you'll always get the same temp when you cook, if you baffle / balance you'll always be arsing with it. 25-30 heat beads in the little chimney, got them probably 70% "lit" and tip into the fire box.

2 - I took the rack out as the brisket I did nearly fouled on it and I've not put it back in, may not use it so I left it out.

Wow, I weighted my lid down as the lid didn't seem to close flush, I had smooth sailing for the last 4 hours yesterday and had minimal heat fluctuation, I don't think I have the balls to leave the offset lid open though.

Not the lid of the fire box, the door on the end.

Booney wrote:
Not the lid of the fire box, the door on the end.

Ahh ok, I was gonna say.

Mines pretty warped as it is and has a fair gap, all my heat seems to slide to that end too.

Dutchy wrote:Only one place I get my Apple Pies, if you know Hahndorf you know where this is -

I noticed this morning coming back from Eden Valley that this is no longer. Now Sidewood wines takeaway.