Low and slow BBQ

[I'm Bate Man]

Has anybody else got into low and slow BBQ?

I'm obsessed at the moment,

My first comp grain feed brisket turn in


Chicken turn in

Pork Rub turn in

Grass feed brisket turn in

I cook on a Pit Boss Kamado

And tonight had my first crack at lollipop chicken.

[Brewdle]

Solid work mate. We do some low n slow as specials at Soul Cartel, got brisket n pulled pork on this week. Need to wrap the bones in foil on them legs mate , stop em going black,

We just started using this


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[Shezza]

Looks awesome.

I'm into this. I've never competed - was entered in the Bangalow BBQ and Bluegrass comp but one of our team members had to pull out.

Nothing better than a day of grilling on the weekend.

[I'm Bate Man]

I've only entered the one comp, we didn't get the brisket up to temp so the tenderness wasn't quite were we wanted it to be. Definitely entering a few comps next year, it's a great way to spend a weekend bbqing and drinking.

What type for smoker do you use Shezza?

Brewdle, what cooker is that? What fuel does it run off?

[Shezza]

In our team we had a Komodo and a Pro-Q and a few kettles. I'm just using a kettle at the moment. Does the trick - managing the pit temp is a bit of work though compared to the other two. I almost bought a Radar Hill Offset a little while back ... still thinking about it. My wife decided she doesn't love that style of food though, so I don't do it as much as I'd like.

[100%green]

Going to get into smoking and bbq'ing. So many family and friends have been doing it.

Tonight gave my slow cooker its first crack with a slow cooked American brisket...tasted amazing!





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[I'm Bate Man]

Going to get into smoking and bbq'ing. So many family and friends have been doing it.

Tonight gave my slow cooker its first crack with a slow cooked American brisket...tasted amazing!





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Looks good mate, once you get hooked on low and slow you'll never look back.


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[I'm Bate Man]

Competed at Sydney Meatstock on the weekend, our food and presentation was 10x what it was last year, we did pretty well. Out of 50 teams we got 8th place in Ribs, 16th in Chicken, 32nd in Beef, 33rd and Pork and bombed out to 44th lamb.



.


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[-TW-]

What are the criteria for judging?

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[100%green]

Going to get into smoking and bbq'ing. So many family and friends have been doing it.

Tonight gave my slow cooker its first crack with a slow cooked American brisket...tasted amazing!





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Looks good mate, once you get hooked on low and slow you'll never look back.


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That's what I'm worried about lol

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[I'm Bate Man]

What are the criteria for judging?

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Taste, tenderness and appearance are the three categories. So they judge you just as much for how you put it in the box as how your 16hour brisket cook goes.


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[I'm Bate Man]

Going to get into smoking and bbq'ing. So many family and friends have been doing it.

Tonight gave my slow cooker its first crack with a slow cooked American brisket...tasted amazing!





Sent from my SM-T813 using The Greenhouse mobile app powered by Tapatalk

Looks good mate, once you get hooked on low and slow you'll never look back.


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That's what I'm worried about lol

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Get a smoker mate, your next brisket will look like this!


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[Fuifui Bradbrad]

So, I got a 2 in one gas and Charcoal BBQ, and looking to start playing around with slow cooking on the Charcoal side. Im looking at getting a thermometer, preferably one with an App so I can leave the BBQ and monitor the temperature throughout the day.

I've seen these at The Good Guys https://www.thegoodguys.com.au/weber-igrill-mini--7202 - But I'm not sure if that's what I'm after. It looks more like a meat thermometer for checking the temperature of the meat, not the BBQ.

Any suggestions for what I'm after, or will this do the trick?

[Brewdle]

Hey Fui, check out the Smartfire - Aussie made, not only monitors your pit temp but adjusts it on the fly by blowing air into the fire chamber when the temp drops https://smartfirebbq.com/


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[rovert]

Looking good Bate Man!

I got a gas smoker from Aldi around 8 years ago for about $180 and love it. Done all types of meat and cuts in it over the years and experimented with heaps of different dry rubs and sauces.
As a result of the awesome meat it produces unfortunately family Xmas lunch is now at my place every year.

Fui, although you want to know the temp of the pit it's crucial to know the internal temperature of the meat with low and slow to know exactly when it's done.
Can't offer advice on Bluetooth set ups. I just use a wireless meat probe with a handset. Set the alarm for whatever temp I want and chuck it in my pocket. Fine if your staying near by, only has a range of around 50 meters though.


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[Fuifui Bradbrad]

That looks amazing Rovert!

I ended up getting the igrill 2.0. It has 4 ports in it, so I can set one up to monitor the internal temp, and put the others into my meat.

I’m inspired to have another go at it during the holidays. Now I’ve worked out an approximation of how much heat each brick makes, I’ll be able to get it right straight away.


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[Fuifui Bradbrad]

** Bump **

Needing some advice Greenhousos. So I’ve got my Slow cook technique down pat for ribs. 3hrs @ 120*, wrap in foil with butter and cider, cook for another 3hrs. Add marinade

My question - I think I’m overthinking it, but I’m cooking for the In-Laws next weekend. Father In-Law is Sth American, so he knows his BBQ. He’s not a fan of sweet sauces, even BBQ is too much, and prefers his meat with just rub.

Is there anything I need to change in my technique? When I did the class, we were told the idea was to dry the meat out for 3hrs, then add liquid to kick off the cooking for the last 3hrs. So I’m cautious cooking it for 6hrs and not adding liquid might make it too dry

[Coastalraider]

I say stuff him. You’ve got your special technique, roll with it and be proud of it!

I Cook all my meat with just rub, no sauce. I spritz with apple juice during the cook, and only wrap for the last hour.

Did a nice pork belly and ribs combo today actually.