Whats On The Menu

[bloodycrashboy]

Afternoon snack [emoji39]

[Puffwagon]

I just found this bbq channel on youtube.

 

They are advertising for the cookers/smokers but holy cow the dude makes some mouthwatering dishes.

 

@Rab I figured a tag wouldn't go astray.

[Rab]

Subbed

 

Look up Franklin's BBQ

https://m.youtube.com/user/BBQwithFranklin

 

Not many vids (think he started a TV show or something separate to YouTube, but really ignited my love for smoking over wood/charcoal.

[Puffwagon]

Holy cow that is a huge smoker that guy has.

 

I'm pretty sure I'll be watching a lot of these videos and trying some out for myself.

 

I only have a 3 plate, 6 burner bbq with a wok burner but I reckon I could pull some of it off.

[Rab]

Got a lid?

 

Try smoking a trout or snapper on it with a smoker box. (Gas on low up the other end to keep it cool)

 

Once I tried that on the gas bbq there was no going back

 

https://www.barbequesgalore.com.au/bar-b-chef-stainless-steel-smoker-box-with-lid-bcsmbss

 

edit: link for Franklin https://www.youtube.com/user/BBQwithFranklin?app=desktop

(was too late to edit original post)

Edited 06/02/17 10:16 AM by Rab

[Puffwagon]

It does have a lid.

 

I cooked a spicy onion marinated lamb shoulder a couple of months back along with a couple of lamb racks.

 

I did just as you said and had the tray at the opposite end from the heat.

 

I have a thermocouple attachment on my multimeter so I managed to get the heat right.

 

After 3 to 4 hours at 150c they came out quite good.

 

I'll definitely look into a smoking box as gas doesn't provide a smoke flavour apart from the smoking remnants of the last few cooks.

[Rab]

Yep - the smoking box is a cheap, handy tool for the gas smoker

 

If you have any tea-trees around your place then some chips from them make a fantastic smoke for fish or lamb.

Otherwise some of the hickory chips from a BBQ shop are also a great starter.

 

Mesquite chips for steak add a nice extra dimension to steak and beef

 

Did 20 racks of lamb ribs for the blokes I had round for the Mundine fight on Friday and they were bloody fantastic.

Edited 06/02/17 10:22 AM by Rab

[Puffwagon]

Some nice tips there mate.

 

My local trees are mainly gum and pine.

 

I suspect I will be buying wood chips for smoking but that is ok.

 

It's funny that I'm almost 40 and have only really just discovered the joys of smoked and slow cooked meats.

[Rab]

Yeah, don't use pine.

 

Fruit trees are fantastic, aussie hardwoods or even grapevines or (untreated) wine/bourbon/whiskey barrel chips.

 

Nothing wrong with the store bought chips either

Edited 06/02/17 10:53 AM by Rab

[Puffwagon]

Haha I won't be using pine. I had a lot of free pine last year to burn in my indoor open fire and it doesn't smell that great.

 

I do however have some lemon tree wood and plum tree wood so that might be worth trying out.