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I'm kinda in between jobs at the moment.....i moved back to my home town but I think I've been away too long..no-one wants a middle aged truck driving man. before that I was driving Semi trailers in Sydney delivering containers to the shipping wharves etc.very long hours but money isn't too...

I couldn't imagine even wanting to cook over the gas starter Down here in Australia, the performers have to use one of those butane canisters which cost about $13.00 each and even with just using it for starting coals, I'd be lucky to get 12-15 starts out of mine which means it's costing me...

Hi there Kevin, Larry and other contributors to this thread, I've been reading this thread with a lot of Interest and it's been very educational and was wondering if any of you wouldn't mind if I cut & pasted the LINKS of this thread to our Aussie BBQ forum in Australia because I beleive many...

Ahh ok Kevin..completely different technique that I'm not familiar with down here and I kinda misunderstood the result that was being persued.I'll...ummm..crawl back into my little hole now Cheers Davo

I'm not sure if I'm on the right track or not in regards to how you want the skin but I was thinking that because the skin has been wet for some considerable time in the marinate, it needs to dry out more than just using paper towels and such, you need to place them uncovered in the fridge for...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Brad W: Have always used charcoal/lump, have had/not had gas over the years, not using gas the lat 5 years. After last winter though I'm planning on...

Down here in Australia, the WSM is Aus $699.00 for the 18.5 inch..we don't get the 22.5 inch down here. With the Aussie dollar now at .93 US cents, you reckon they'll come down....not likely Cheers Davo

I always marinate with oil included and make up another batch for the marinate for basting. Yes you will get a few flare-ups..just close the lid and wait for it to die..it doesn't really last too long..in fact I don't think I'm alone having fun chasing flames Just a few pics for tonight's...

Yeah..when I over salted some beef ribs a few weeks ago to the point they just couldn't be eaten...my wife was so cheesed off at me because she was looking forward to smoked ribs and told me not to put too much salt on them....and what did i do!! cheers Davo

Jerry, why would you leave oil out of the marinade? It's an important ingredient. I always marinate using the oil with no problems. I would have thought it's the vinegar you'd have to be concerned about during long marinate times due to the acid in the vinegar. I ussually marinate meat about 9pm...

I don't use the baskets all the time but yesterday,I wanted to see what they were like with handling a low & slow Pork neck cook. I put about 15 unlit briqettes per side and topped with 8 lit per side plus some hickory chunks under the unlit and one ontop of the lit each side, pan in middle (no...

One of the major pluses for me using a Performer over the conventional OTS i had before is the worktable that comes with it because it sits close to the lip of the kettle, it's very easy to slip hot or flimsey foods on and off the grill.It's best to use a wooden chopping board on the table for...

Thanks Joe for those pics, i've printed them out and will be interrogating my butcher today to see how much he really knows LOL Everytime i see a new or different cut that I'm not familiar with, I often ask the butcher about it and end up getting blank stares so this time i'm armed with my...

I'm just wondering if Tri Tip is the same cut or similar cut as "Bolar" Roasts We don't have tri-tips in Australia but i think i read somewhere that it's the same as Bolar. Does anyone know if this is true or not? Cheers Davo

G'day there Howard, There might've been a few things here, if you gave your food grates a good brushing before cooking, best to give the grates a nice coating first, I find it the easiest by putting some vegetable/canola/grapeseed or ricebran oil in a shallow dish, slice an onion in half...

Great work Elmo..we are all put at rest now that you got through it all relatively unscathed. But Ya shoulda took that tape and shut that old girl up once and for all Cheers Davo

Ron, most of what you say I agree 100% but as far as backing out, I don't think poor ol' Elmo had much of a say in that..he was nominated and he had demands placed on him to make this right for the company and from what I gather, employment in the US is still very slow and he probably didn't...

Pete, from what Elmo has told us, I'd be very surprised if he'll get much praise from the people he works with, even if he done an excellent job...they sound like they are a dictative bunch of ungrateful and unappreciative losers. I really do hope he gets a lot of credit and thankyous and good...

Hi there Howard, I use rice bran oil in a spray can and give it a light spray when it's still warm.You can use canola,or any other vegetable oil but avoid using olive oil because when you reheat the grill again for the preheat and it gets too hot, Olive oil can become very bitter and pass that...

Most the time,just brushing before and after a cook while the grill is still hot is ok and will get rid of most gunk.Every now and then I take off the grill grate and with a soft plastic cake icing spatula, i just scrap all the loose gunk inside the bowl down to the hole into the drip tray and...