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Jungmeister Down Under

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  • Danjohnston949
    replied
    Jungmeister, Welcome to "The Pit"! You are Now Enrolled in the BBQ Univ.! Attendance and Participation are Mandatory! Enjoy "The Pit"! Your Comment on Your Uncles Plow Colter or Disk cooker brought back a Dim Memory from nye on 60 Years Ago on the Farm! Perhaps things aren't so different for You Down Under from Us Up Yonder?
    Eat Well and Prosper! From a Backyard Cremator in Fargo ND USA, Dan

    Leave a comment:


  • smokinfatties
    commented on 's reply
    haha! snags and those 10 dollar pub steaks are a staple! Looking forward to seeing some of your cooks!

  • Nate
    replied
    Welcome from Indiana

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  • Spinaker
    replied
    Welcome to the Pit. We are happy to have you here. never been down under but I heard Que is blowing up down there.

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  • fuzzydaddy
    replied
    Welcome aboard Jungmeister!

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  • Jungmeister
    commented on 's reply
    You have me there, mate. No obvious connection! I have visited the windy city years ago. Nice big lake!

  • Shane Rakow
    replied
    Welcome to the group, Jungmeister!!!

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  • Jungmeister
    commented on 's reply
    Gidday mate. I am from Adelaide, South Australia. A nice place to call home. Yes indeed the smoking style of BBQ is taking off -slowly though. It will take decades to wean the locals off grilled sausages and chops and half inch thin steaks.

  • FireMan
    replied
    Welcome aboard Jungmeister. I see a trend developing. Two of the hottest Pit spots are DownUnder & Chicago. What's the connection?
    Great story of the "chop picnic". Looking forward to more, enjoy the ride!

    Leave a comment:


  • Huskee
    replied
    Welcome to The Pit Jungmeister! Great to have you with us, it's always nice making new friends from far away places (far away to me, anyway). Thanks for your support! I envy the fact that your seasons are opposite ours here in the USA and you're in (or close to?) summer!

    Since this is your first post, please check out our homework assignment post for new members, it contains a few how-tos and please-dos. This will help you learn your way around so you can get the best experience from our forum.

    Also, it's very important that you:
    1. Give us an email address you actually use. You can set or change your email on file with us by clicking your name in the upper-right, then User Settings, then the Notifications tab.
    2. Add the domain AmazingRibs.com to your email safe list. We NEVER spam! This is important to receive notices about your account, such as if you’re up for renewal or are ever drawn as our monthly Gold Medal Giveaway winner (we’d hate to have to pick another person because you don’t answer us)!


    Hope to hear & see more from you!

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  • AZRedneck
    replied
    Welcome to the Pit.

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  • DWCowles
    replied
    Welcome Jungmeister

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  • MBMorgan
    replied
    Greetings and welcome to the Pit!

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  • smokinfatties
    replied
    G'day mate, quite a few of you Aussies showing up here lately! The BBQ scene has taken off down under. Whereabouts in OZ?

    Leave a comment:


  • Jungmeister
    started a topic Jungmeister Down Under

    Jungmeister Down Under

    Gidday from Down Under. I just thought I would let you know that I have received the Food Temperature guide. What a comprehensive reference! I am relatively new to Low and Slow BBQ but a long time outdoor cooker. My first experience was in the Aussie Outback probably 60 years ago when we went on a "Chop Picnic". My Uncle used an old plough disk with three legs welded on. He placed it over a wood fire and we cooked lamb chops and sausages all with a liberal amount of onions, buttered white bread and tomato sauce while the kangaroos hopped past our camp. Now I use a Weber Q for quick gas cooking and a small WSM to learn the art of Low and Slow. I have had success with pork ribs, small brisket, pork scotch (Butt) and various chicken cuts. It is quite tricky to get the meat cuts by name from local Aussie butchers but we are all learning. Costco is a big help because they sometimes package local meats with USA names. It is great fun and the family loves it!

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Meat-Up in Memphis

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If you have a Weber Kettle, you need the Slow 'N' Sear

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The Good-One Is A Superb Grill And A Superb Smoker All In One

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The Good-One Open Range is dramatically different from a traditional offset smoker. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.

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The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, and home fries. Or pancakes, fajitas, grilled cheese, you name it. Why stink up the house deep frying and spatter all over? Do your fried chicken and calamari outside. Blackstone's Rangetop Combo With Deep Fryer does it all!

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The Pit Barrel Cooker May Be Too Easy

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The PBC has a rabid cult following for good reason. It is absolutely positively without a doubt the best bargain on a smoker in the world. Period. This baby will cook circles around the cheap offset sideways barrel smokers because temperature control is so much easier.

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The Thermoworks Thermapen MK4 is considered by the pros, and our team, to be the single best instant read thermometer. The MK4 includes features that are common on high-end instruments: automatic backlight and rotating display. Don't accept cheap substitutes.

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Grilla Pellet Smoker proves good things come in small packages

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Delta by Nuke,
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Genesis II E-335
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Digital Thermometers Are Your Most Valuable Tool And Here's A Great Buy!

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