I'm very happy today, have ordered nice bbq. delivery sometime mid next year. Don't like gas.

Don't know, no idea... but the retailer put me in touch with guy who runs restaurant in Takapuna so i can have first hand experiance cooking on one of those, Argentinian, El Humero.

This one will take smudge's whole  lamb , three turkey's, one 20lb snapper and still room for some spare ribs  

MB wrote: I'm back on to charcoal for fast and hot cooking. Gas just isn't the same, OK for cheap bangers, but you might as well use a frying pan. Charcoal BBQ also makes a decent platform for smoking fish.

I’m with you on that, had a charcoal Webber which I could crank up and grill steaks on with the lid off. Brought a gas Webber q and have to cook with the lid down to keep the heat up no where as good as charcoal.

I think when your cooking steak the hotter the better I like a good thick crust and red insides. When I was younger we used to cut a 44gal drum in half length ways, weld on a thick steel plate on top and crank up a teetree fire until it was nearly glowing.

Good thing about the old charcoal bbq when all the cookings done you can throw a couple of logs on and sit around and have a coldy

Kandrew

Try reversed seared steaks.....6-700g single piece for 2 ppl is plenty

The best we have tried is definitely Pichana (rump cap)... not to be confused with rump steak, its a different cut on the rump.... score the fat cap 5mil before the meat, I personally like a thick fat cap

Pit temp temp around 250f with your favourite wood chunks on the coals
Q it till 125 - 130f internal, take off & rest till cold uncovered, then crank up the charcoal till pretty hot
Cut the steak in half, then do the 3 sides till it forms a nice crust to your liking then do the fat cap last
Just a short rest while you drop some garlic butter on top... once melted, slice against the grain then serve up
Even a blue rare steak comes out bloody good, but only if there is a nice outer crust, pretty much how you described how you like it
Leftovers for a salad at work the following day.... if there's any left

forgot to mention, try one of the rubs on your steaks first https://www.rumandque.com/shop
I prefer the blackout, the mrs likes bull dust... their both bloody good, then add garlic butter before serving

Mrs Rogers Portuguese BBQ Rub Piri Piri from Countdown is bloody good. Surprisingly so!

ok meat lovers

RockCrashing

depends where you live mate, out my way, aussie butcher new lynn has pitmaster cuts of meats, ranging from wagyu & brands from hastings & canterbury ways, also has a good selection of rubs, charcoal, briquettes

If you are doing a ham over the holidays, I can highly recommend oz butcher new lynn hams, pays to order now for pickup on the last week before knock off for the year

BananaBoat wrote: RockCrashing depends where you live mate, out my way, aussie butcher new lynn has pitmaster cuts of meats, ranging from wagyu & brands from hastings & canterbury ways, also has a good selection of rubs, charcoal, briquettes If you are doing a ham over the holidays, I can highly recommend oz butcher new lynn hams, pays to order now for pickup on the last week before knock off for the year

I’ve heard he’s really good had to get butchers into real bbqing.