Austarion BBQ thread

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Austarion BBQ thread

Postby 1320ft » Thu Feb 05, 2015 4:45 pm

This is popular on other forums I'm on.

I love BBQ, both American (low & slow) & traditional grilling. Anyone else?

Here is my setup: Landman Texas Offset Smoker (wood/charcoal powered) & Jackeroo 9 Burner Gas

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Some Pork Ribs, Before, during & after. 7hrs + prep.

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Some Beef Ribs, only 12hrs of labour

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2 x Pork & 2 x Beef Racks, Dry Rub & Stubbs Original Sauce. Approx 10hrs at 225deg F.

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Re: Austarion BBQ thread

Postby TOMSUN » Thu Feb 05, 2015 8:48 pm

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Some lamb ribs I did recently on my fire pit, came up pretty good actually.
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Re: Austarion BBQ thread

Postby 1320ft » Fri Feb 06, 2015 6:53 am

I was wondering how long it would take you Pete!

I'm planning to do my 1st Beef Brisket on the weekend.
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Re: Austarion BBQ thread

Postby 1320ft » Tue Feb 10, 2015 5:15 pm

Sundays Brisket Cook

3.6kg bit of brisket from The Meat Emporium. Injected & coated with Majic Dust. Using Apple wood & lump charcoal.

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At the halfway mark, now foil wrapped & we will see it again at 6:30, being sliced.

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Re: Austarion BBQ thread

Postby fugazi » Wed Feb 11, 2015 6:17 am

I've got a Landmann too (@ summerhouse)!
Farking good it is!
The surfacetreatment (whatever it is) on the grids are very good! Easy to clean. Ceramic?
Made me one extra grid from 10x10 mild steel for it... damn heavy but reeeeaaaly good!
But I don't have the "extra" smokepot/low'n slow thingie on the side (bugger, I'll just have to make one up!).... and no tailpipe! :roll:

Smoked a 1kg square pice of salted(/injected) porkbelly for about 6 hours last late-summer (yup, ½-year ago, august), with alder wood chips and 135°C (had a hard time to get as low temp! (on the meter)).
That was the same day as our yearley family-crayfish-party. (I and me elder children+their attached (no children yet...), Mom-dad, sis family, aunt-uncle, uncle-aunt, 2 cousins->family-children->children. All and all about 30 heads... and this time a bit short from usual...)
The porkbelly was served up "chop-chop" like a "treat" later at night, and was gone in less than 60 sec!!!
The small ones just loved it and some elder ones said "its like the ones they used to smoke here... yesteryears..." *yum*

I'm a bit allergic to the crayfish so i had slow and smoked ribs...
I'll try some smoked crayfish next year.... maby...

Some 2 days before I smoked (also alder wood chips) some Siklöja/Vendace, don't know if you have it down under.
Brushed of the scales and slighley salted in water for 2-3hours, before smoking.
It's a small fish (10-15/kg) that looks like a herring but has the "salmon fen". Was planted in the lake in earley -50's(?) by my fathers-mothers-father...
Latin:Coregonus albula
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One of the best things I've ever eaten...
I'll make you some when you get here! :beer

One other thing that's realy good on the bbq is marinated fillet of lamb! *omfg*


I absolutley love bbq-ing!!! (yeah, well... cooking in general and bbq-ing in particular!)


(When I find pic's I'll put'em up!)
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Re: Austarion BBQ thread

Postby fugazi » Wed Jul 15, 2015 5:11 am

Damn 1320ft, your pic's don't work... (today)
Well, the bbq-season is defenatley here on the upper side.
But the weather's been shit...
and so have I...
Not on the grill but could have been:
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Fried "newpotatoes"
Home-made burger (w. chipotle & blackpepper sweetmustard & sriracha HOTchilisause)
Home-made coleslaw
And some veggies... and a beer (no need to say, hua?)!!!
Last edited by fugazi on Sun Jul 24, 2016 1:14 am, edited 1 time in total.
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Re: Austarion BBQ thread

Postby 1320ft » Sat Jul 18, 2015 9:32 am

Some more updates.

Pork Belly

Custom sweet rub, Iron Bark Smoke

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Brisket from a few weeks ago, Myron Mixon rub recipie, injected, Iron Bark for smoke

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Re: Austarion BBQ thread

Postby fugazi » Sun Jul 24, 2016 1:07 am

What the perch is going on?
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Smoked (low temp) with alder-chips and some "old No.7"-oakbarrelshit:
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Yum....
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Re: Austarion BBQ thread

Postby fugazi » Thu Aug 04, 2016 6:05 pm

Got a realy nice pice of roastbeef from the local supplyer.
Marinated with chilisauce and some "grillmix".
High temp to get a good seal and nice surface, then smoked with alderwood to 60°C.
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No less than perfect!
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Re: Austarion BBQ thread

Postby fugazi » Fri Aug 05, 2016 2:21 am

That was tusedays dinner...

Today I didn't know what to make...

But I suddenly remembered bringing 2 pieces of cured salmon from Christmas that was deep down in the freezer.
Smoked to perfection (58°C) with alderwood for 3 hours!
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Re: Austarion BBQ thread

Postby fugazi » Fri Aug 05, 2016 4:52 am

The smoke was still ok so I put some Prinskorv (translate if you want to) in to smoke... slow... and hard...
Then Our Lord (for those whom believe in...) decided to open up the BIG water tap!
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Re: Austarion BBQ thread

Postby kiwi_EX » Fri Aug 05, 2016 4:29 pm

Fugazi, you make me envious (and hungry) with all that smoking you doing!

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Re: Austarion BBQ thread

Postby fugazi » Fri Aug 05, 2016 6:15 pm

I never do this at home in Stockholm (apartment on the 14th floor) so when we get here in "the woods" it kind of derails.... LOL

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Re: Austarion BBQ thread

Postby 1320ft » Sun Aug 07, 2016 10:40 pm

I havnt done much BBQ lately, i'm actually doing some mods to the smoker atm.

Extending the chimney (internally) down to grate height, making a tuning plate for the cooking chamber, making a new charcoal rack for the firebox & sealing up some of the leaks in the firebox.

But also have started another bank account to get the cash together for a new BBQ

Looking at a yoder atm, but they are $5k +

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Re: Austarion BBQ thread

Postby fugazi » Mon Aug 08, 2016 4:39 am

Well well, that IS a beauty!
When I start working after the vacation I have a smooker-project laying...
It's a water expansion tank with a broken diaphragm, fund in the scrapheap nextdoor!
Gonna be used as the firebox and warmsmooker adding a long(er) airductpipe (with trottle/flap) for cooling up to a "smookehouse" in wood.
Pic's will eventually show up... :beer
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