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I'm from Australia and have just started getting into BBQ well your version the aussie version of BBQ is fast direct heat.
I'm now trying low and slow.
Pit Barrel Cooker "Texas Brisket Edition"
Weber One Touch Premium Copper 22" Kettle (gift)
Slow 'n Sear for 22" Kettle
Weber One Touch Premium Black 26" Kettle (gift)
Slow 'n Sear XL for 26" Kettle (gift)
Weber Smokey Joe Gold
Weber Rapid Fire Chimney
Vortex
Maverick ET-732 White
Maverick ET-732 Copper
2- Auber SYL-1615 fan systems(Awesome!!!!!!!!)
Thermoworks Thermapen w/ Back light (gift)
Thermoworks Timestick
Cambro Model 300MPC110 w/ Winco SS Pans
B & B and Kingsford Charcoal
B & B Pellets
Thanks, Going pretty well at the moment. It is a bit difficult to find the same cuts that US has as low and slow BBQ isn't massive here yet but there are now a few cooking comps and people like me are getting interested and keen to learn.
Pit Barrel Cooker "Texas Brisket Edition"
Weber One Touch Premium Copper 22" Kettle (gift)
Slow 'n Sear for 22" Kettle
Weber One Touch Premium Black 26" Kettle (gift)
Slow 'n Sear XL for 26" Kettle (gift)
Weber Smokey Joe Gold
Weber Rapid Fire Chimney
Vortex
Maverick ET-732 White
Maverick ET-732 Copper
2- Auber SYL-1615 fan systems(Awesome!!!!!!!!)
Thermoworks Thermapen w/ Back light (gift)
Thermoworks Timestick
Cambro Model 300MPC110 w/ Winco SS Pans
B & B and Kingsford Charcoal
B & B Pellets
Another Aussie BBQer here. Yeah some of the cuts can be a bit tricky to find.
I printed out pics / diagrams of the brisket from the site and take them to my butcher and he can usually provide if he's got a cow in the back.
Haven't found Pork Butt here but Scotch works well.
Costco have something called Pork Collar Butt (Scotch) that also works well. Not too sure what it is. I asked Meathead once and he seemed to think maybe it was the money muscle but seems to big for that.
Welcome to The Pit Nik and Winky (Sounds like a comedy duo)! When you have a moment, check out my Welcome letter and tips topics, which will help you complete your signature (Tip#1). They're here and here.
After that we'd like to know more about you. Head over to the General Discussion channel and dive into the mix... Post your latest cook in the Recipes and Techniques channel(with pics!).... Tell us about your latest restaurant BBQ experience.... make yourself at home!
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
Hi nik09! Welcome to this place we call The Pit. 3 things Americans get right is real southern BBQ, the Corvette, and Samuel Adams Boston Lager. [bring on the hate about Chevrolet now...]
Huskee - few are the folks that don't respect the Corvette, Chevy fan or not. I think you'll get more push back on Sam Adams. ;-) I personally have no problem with any of the trinity you mention.
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