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Billy Grills

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About Billy Grills

Profile Information

  • Gender
  • Location:
    Central Eastern Australia
  • Interests
    BBQ, Camping, Fishing, Prospecting and good music
  • Grill
    Other Kamado
  1. The random pictures thread...

    When you have mates like this (laughing at your inability to keep food in your mouth)...who needs enemies? Cheers, Billy.
  2. "Finex" High End cast iron cookware

    That cookware looks like great stuff! It would be nice to have a whole set! (dreaming I know) On a side note my folding belt knife (Gerber) is stamped: made in Portland. If the other stuff that comes out of Portland is half as good then sign me up! Cheers, Billy.
  3. It was only a little 2kg piece but a tasty one. Rubbed it with Mr Setzler's coffee based beef rib rub. thanks John Put it on the "Dragon" before I went to bed and this morning it was in a bit of a stall: Waited it out and eventually took it off when it reached 198F for a four hour rest: It was only the second time I have smoked a chuck ( used Ironbark chunks) and a first using mayonnaise and I'm rather happy with how it turned out. As always there is room for improvement but I think it will be just fine for a few feeds this week. Had to have a little sample this evening Cheers and beers, Billy.
  4. Not a roo brisket herb, the dog got that...
  5. First time smoke, went OK I guess.

    G'day Sammy, as others have said, make sure the firebox is full. This is what I had left after running my Dragon (same internals as Akorn) for 34 hours: There is probably enough left for another overnight low and slow but I will top it up before the next cook. Enjoy the ride mate and looking forward to some pics of the delicious food you have cooked Cheers, Billy.
  6. I indulged in somewhat of a smoky meat fest this weekend Lit the Dragon on Saturday morning and closed the vents about 20 minutes ago (34 hours). So I don't bore everyone with my words....here are the pics: After a full fire box to start with, this is whats left. It was my first time using the Heatbeads brand lump charcoal and I must say it did a great job. Cheers and beers, Billy.
  7. Mines been lit for 32 hours now and I have only slightly adjusted the top vent a few times. Got it opened up a bit more for tonight's pizza. Agree with the zen Ckreef!!
  8. Thanks Mr Reef, The end result was worth it... What a great hobby/addiction!
  9. I resisted the urge and although it wasn't easy, the temp stayed between 110C and 128C. I fired her up at 10 this morning and planning on closing her down in about 24 hours Let the grill do the work hey The yummy pork shoulder is next!!! Herb, I look forward to seeing some pics, you can't stuff up on a Kamado. Charcoal lit, vents closed at half when at half desired temp, closed to but a whisker when close to temp required and put the meat on and enjoy the ride! I'm just learning myself and the above advise is just my experience thus far. Plus a few bragging photo's
  10. First Pork Belly In A While

    A tasty treat indeed is JS's pork belly. Spot the chicken impersonator centre front
  11. And we have liftoff..

    Drooling at that Chas! Wish it was daylight and warm here...
  12. It's definitely a learned art but can say so much. I've been trying to improve mine. Looked tasty regardless
  13. Beef ribs rule!!!

    Can certainly recommend it Kathie. Don't forget to post some pic's.
  14. I bet that tasted delicious! Any "after" pics?
  15. Beef ribs rule!!!

    Cheers Kathie, I reckon they were on for 9 or so hours and then rested for 1 and a half. Kept the Dragon between 115C and 125C. My mouth is still watering haha