Hi everyone,
I have recently discovered this website, at about the same time I got my Keg 4000 and started reading up on how you guys do it up there. Very different than most basic kiwi BBQing. Slow cooking rocks. Sure most of us love the gas barbie here and it’s a very kiwi thing to BBQ or "grill" as you guys also say. I am only recently getting into all the science and temperature side of things. VERY exciting and already tasted the results that I only managed to pull out on the rare occasion by fluke. It never seemed right to me to use all these temperature tools. Not very manly! Man, how wrong was I!
So a big thanks for revving me back up and opening another journey in the world of MEAT as it can/should taste.
Look forward to reading more, experimenting more and sharing ideas from all the way down here in Hobbit Ville.
No I don't live in a cave or have big hairy feet.
I have recently discovered this website, at about the same time I got my Keg 4000 and started reading up on how you guys do it up there. Very different than most basic kiwi BBQing. Slow cooking rocks. Sure most of us love the gas barbie here and it’s a very kiwi thing to BBQ or "grill" as you guys also say. I am only recently getting into all the science and temperature side of things. VERY exciting and already tasted the results that I only managed to pull out on the rare occasion by fluke. It never seemed right to me to use all these temperature tools. Not very manly! Man, how wrong was I!
So a big thanks for revving me back up and opening another journey in the world of MEAT as it can/should taste.
Look forward to reading more, experimenting more and sharing ideas from all the way down here in Hobbit Ville.
No I don't live in a cave or have big hairy feet.
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