Anyone into barbecuing?

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John Wick said:
I don't need the Sunglasses emoji here mate, very Grey. How's life down under? I'll be honest, Neighbours getting the axe has hit hard over here. lol.
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I’m in far North Queensland - been heatwave conditions here for the past couple of weeks, had overnight temperatures of 29°c with 38 to 40°c during the day, humidity through the roof and mozzies in swarms.
Cooling down today, we are coming into Autumn (and looking forward to Winter), June and July should see us suffering unbroken blue skies, cool days and cold nights - bliss. Emigrated here in 2009.
Followed SAFC for over 60 years now - nothing changes, you would think I would be immune to the constant disappointments but no, a bad result still affects me for days afterwards - here’s hoping we all have something to celebrate at the end of this season :emoticon-0148-yes:.
Take care.
 
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Ozzymac said:
Bourbon and brown sugar glaze.

1/2 Cup of brown sugar, tablespoon of mustard (individuall choice of which, i use dijon) 1/4 cup of bourbon.

Score the ham, place cloves in it. Baste every 10-15 minutes with the glaze.

WeberQ - Pre heat to roasting temp (180-200 degrees) then place the ham on a trivet (indirect cooking so turn the centre burner off once preheated) cook for about 2 hours whilst basting :)
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Cheers. Will give that a try
 
robinoz said:
I’m in far North Queensland - been heatwave conditions here for the past couple of weeks, had overnight temperatures of 29°c with 38 to 40°c during the day, humidity through the roof and mozzies in swarms.
Cooling down today, we are coming into Autumn (and looking forward to Winter), June and July should see us suffering unbroken blue skies, cool days and cold nights - bliss. Emigrated here in 2009.
Followed SAFC for over 60 years now - nothing changes, you would think I would be immune to the constant disappointments but no, a bad result still affects me for days afterwards - here’s hoping we all have something to celebrate at the end of this season :emoticon-0148-yes:.
Take care.
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Love FNQ especially Palm Cove and Daintree
 
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Ginnanson said:
Where do you buy your wood? I tried the log place at shiney row but they had no oak.
Il definitely look out for that, how often are you lifting the lid to spray?
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I am in the midlands mate, so would be a long way to come. There are some decent online places to buy good wood chunks. As for spraying, I rarely do it. I swear by a water pan, particularly for long cooks.
 
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Anyone looking for a new BBQ, pop into Homebase this morning for something and they have some cracking deals

Texas charcoal bbq down from £180 to £100, and duel fuel £170 from £240.

Didn't see any smokers in store
 
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rooch 3 said:
I’ve done mackerel in mine and it turned out beautiful.
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hi mate you know i'm back in England after 24 years in Europe and i've yet to find sausage to taste like it used to. I remember the taste of Walls pork ones and Richmond pork along with Cumberland, but despite buying at several places they don't taste like they used to. i've tried 11 different packs so far only to throw them out after trying, its like they stick to the roof of your mouth and have the consistency of pate , and the taste is just not what i remember. I know the real ones exist as i had some on the ferry coming over, any advice welcomed.
 
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Makemstine Roger said:
hi mate you know i'm back in England after 24 years in Europe and i've yet to find sausage to taste like it used to. I remember the taste of Walls pork ones and Richmond pork along with Cumberland, but despite buying at several places they don't taste like they used to. i've tried 11 different packs so far only to throw them out after trying, its like they stick to the roof of your mouth and have the consistency of pate , and the taste is just not what i remember. I know the real ones exist as i had some on the ferry coming over, any advice welcomed.
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I can safely say nearly all our sausages that are bought from the butchers over here are good, just the odd ones swapping to plastic skins are spoiling it. I will pm you <ok>
 
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