BBQ Grill
Printed From: The Fishing Website
Category: Saltwater Fishing
Forum Name: The Kitchen - Seafood Recipes
Forum Description: Share your favourite seafood recipes here
URL: https://www.fishing.net.nz/forum/forum_posts.asp?TID=136263
Printed Date: 31 May 2026 at 4:07pm
Topic: BBQ Grill
Posted By: RockCrashing
Subject: BBQ Grill
Date Posted: 02 Dec 2021 at 4:14pm
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I'm very happy today, have ordered nice bbq. delivery sometime mid next year. Don't like gas. And kitno is to blame, i've laid lots of concrete last week to accommodate
my new toy  http://www.yodersmokers.com/grills/yoder-smokers-24-x-48-adjustable-charcoal-grill-on-competition-cart/" rel="nofollow - http://www.yodersmokers.com/grills/yoder-smokers-24-x-48-adjustable-charcoal-grill-on-competition-cart/   |
Replies:
Posted By: Kandrew
Date Posted: 02 Dec 2021 at 5:32pm
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What a fricking beast. How much charcoal does it take to run. Just reading through some of the posts on their website forum, mouth watering I always pig out on bbq when I’m in the US. Can you get some of the cuts of meats they cook here in NZ. I’ve got a brother that lives in Mississippi and he’s right into it, last time I was there he smoked ribs pork butt and deep fried a whole turkey. What a feed. |
Posted By: RockCrashing
Date Posted: 02 Dec 2021 at 5:51pm
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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. It's commercial size bbq, but hay... lets cook lots of meat
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Posted By: Kandrew
Date Posted: 02 Dec 2021 at 5:57pm
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RockCrashing wrote:Posted By: RockCrashing
Date Posted: 02 Dec 2021 at 6:05pm
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This one will take smudge's whole lamb , three turkey's, one 20lb snapper and still room for some spare ribs seriously, they have one smaller size (24x36) in BBQ & More and its already very impressive.
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Posted By: MB
Date Posted: 02 Dec 2021 at 6:43pm
| 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. |
Posted By: Kandrew
Date Posted: 02 Dec 2021 at 7:40pm
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 |
Posted By: Hook-it
Date Posted: 02 Dec 2021 at 7:53pm
Gas has it's place. My weber cooks awesome meat roasts and whole chickens. Charcoal is my preferred way for anything at all. In saying that I love my Treager it is in between both but needs power to run.
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Posted By: BananaBoat
Date Posted: 02 Dec 2021 at 8:02pm
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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 |
Posted By: Kandrew
Date Posted: 02 Dec 2021 at 8:27pm
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Posted By: BananaBoat
Date Posted: 03 Dec 2021 at 8:07pm
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forgot to mention, try one of the rubs on your steaks first https://www.rumandque.com/shop" rel="nofollow - https://www.rumandque.com/shop I prefer the blackout, the mrs likes bull dust... their both bloody good, then add garlic butter before serving 
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Posted By: Kandrew
Date Posted: 03 Dec 2021 at 8:25pm
| The rubs look very tasty, there’s a few vids on reverse searing steaks on a Webber on YouTube. |
Posted By: MB
Date Posted: 03 Dec 2021 at 8:46pm
Mrs Rogers Portuguese BBQ Rub Piri Piri from Countdown is bloody good. Surprisingly so!
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Posted By: Kandrew
Date Posted: 04 Dec 2021 at 8:04pm
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Posted By: RockCrashing
Date Posted: 06 Dec 2021 at 4:36pm
ok meat lovers  In Auckland, north, east south or and west, in your opinion who is the 10 best butchers. Asking cos' i got only two. Would like to try some of your favourites
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Posted By: Steps
Date Posted: 06 Dec 2021 at 4:51pm
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Best butcher.. used him for a good 20yrs to choose and hang my carcasses for open fire spits. Pork bellies for curing... and lot other bit in pieces... not only great butcher, knows how much meat fat etc for each job. True old school tradie.. Except we moved town and he moved butchery management jobs. If come across Trevor Brough...? I would like to get back in contact with him. |
Posted By: BananaBoat
Date Posted: 06 Dec 2021 at 6:14pm
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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 |
Posted By: RockCrashing
Date Posted: 06 Dec 2021 at 6:56pm
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Thanks for responding guys, (steps you came short)
I really don't mind travel to get nice cut of meat. And you BB are to blame for reminding me how good is the top sirloin cap. My first favourite butcher is Well Hung in Milford but it's pricy, so looking around for some cheeper cuts. For holidays planning to smoke whole leg of ham, some pull pork, picanha and smoked fish. Have lovely spicy apricot ham recipe. Also this year i'm doing mulled wine. Few days ago cousin in Germany have remained me of our favorited past time, drinking
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Posted By: Kandrew
Date Posted: 06 Dec 2021 at 6:58pm
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Posted By: Kandrew
Date Posted: 06 Dec 2021 at 7:00pm
| One of my favourites is a good feed of sausages, very hard to find now. Most are just mass produced rubbish, had a great butcher here in manly but he closed down. |
Posted By: RockCrashing
Date Posted: 06 Dec 2021 at 7:04pm
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Ok, for rubs a sauces my first choice is; BBQ&MORE What is yours?
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Posted By: Pcj
Date Posted: 06 Dec 2021 at 7:10pm
Meat is killed today,not hung,moved out to butchers at supermarkets.Think NW?pak n sav have inhouse butchers.Countdown all prepackaged in Otahuhu. Have a small asian grocery store in Papakura,savmart and pretty good on price but still need check packaging as fat etc tucked underneath,no issue paying $1or$2 more for quality.
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Posted By: BananaBoat
Date Posted: 06 Dec 2021 at 7:35pm
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RockCrashing Not cheap at his butchery but absolutely beautiful cuts... he also does dry aged beef (up to 100 days) you will see that in his specialized meat fridge built for dry aging His Wakanui aged beef with the marbling looks amazing.... its grain fed the last month or so before going to the works, this ups the fat marbling With the ham, I will do one of his oyster lamb shoulder on my charcoal rotisserie this is my mulled wine recipe 1/2 cup sugar 1 1/2 cups water zest of 1/2 lemon or more 6 whole cloves 1 cinnamon stick about 4 cm 1 bottle of red wine 1/2 - 3/4 cup brandy freshly grated nutmeg orange slices for garnish Put first 5 ingredients in a saucepan, bring to boil slowly stirring gently until sugar dissolves. Reduce heat and simmer gently for 10 mins, then strain. Stir in the wine and brandy then gently reheat to warm it only, serve with grated fresh nutmeg & slices of orange |