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NQ BBQ
Registrace 22. 11. 2016
BBQ, all grain brewing, fishing, shooting and 4x4 with Daniel Grace
Reverse Searing a 680 Gram(1.5 Pound) Ribeye Steak
This is my method for reverse searing a ribeye steak. I also use this method on porterhouse steaks as well.
zhlédnutí: 157
Video
Deboned Chargrilled BBQ leg of Lamb
zhlédnutí 219Před rokem
Deboning a leg of lamb and cooking it in a braii over lump charcoal is one of the quickest and most flavoursome ways to cook a leg of lamb.
Forget BBQ Shotgun Shells, Cook a BBQ Cannon Shell (Smoked Rolled Lasgne)
zhlédnutí 108Před rokem
I have made BBQ shotgun shells and thought why not go bigger. So the idea of the cannon shell came into being. It is basically a rolled lasagne. Make sure you make your own pasta for this for ease of rolling.
Reverse Seared Beef Patty Burger
zhlédnutí 109Před rokem
I have veered away from the normal searing process and have reverse seared these 200gram beef burger patties.
Brined Pork Ribs. Is Brining Ribs Worth It?
zhlédnutí 745Před rokem
I decided to brine a rack of St. Louis style pork ribs and see if brining ribs was worth the extra time and effort involved
Chorizo and Sundried Tomato Stuffed Chicken Breast In The Offset Smoker
zhlédnutí 125Před rokem
Chorizo and Sundried Tomato Stuffed Chicken Breast In The Offset Smoker
The Short Magazine Lee Enfield Rifle, My Three oh's, The Differences between Them and How They Work
zhlédnutí 894Před rokem
The Short Magazine Lee Enfield Rifle, My Three oh's, The Differences between Them and How They Work
Roast Chicken in an Offset Smoker, With Chorizo Stuffing
zhlédnutí 121Před rokem
Roast Chicken in an Offset Smoker, With Chorizo Stuffing
Pig Shots In The Offset Smoker (My First Attempt)
zhlédnutí 154Před rokem
Pig Shots In The Offset Smoker (My First Attempt)
Smouldering soot on the inside of the offset smoker firebox
zhlédnutí 116Před rokem
Smouldering soot on the inside of the offset smoker firebox
Australian Hardwood for running offset smokers
zhlédnutí 1,5KPřed rokem
Australian Hardwood for running offset smokers
Charcoal grilled Lime Marinated Chicken Strips
zhlédnutí 79Před rokem
Charcoal grilled Lime Marinated Chicken Strips
Our First Attempt at BBQ Shotgun Shells
zhlédnutí 230Před rokem
Our First Attempt at BBQ Shotgun Shells
Reverse Seared Ribeye Steak Comparison. Offset Smoker vs Bullet Smoker vs Braai
zhlédnutí 240Před rokem
Reverse Seared Ribeye Steak Comparison. Offset Smoker vs Bullet Smoker vs Braai
Kalpower Crossing, Cape York, Both Ways.
zhlédnutí 211Před 2 lety
Kalpower Crossing, Cape York, Both Ways.
Pandanus Park Veterans Retreat, Cape York
zhlédnutí 515Před 2 lety
Pandanus Park Veterans Retreat, Cape York
Charcoal BBQ Braai Grilled Spatchcock Chicken
zhlédnutí 126Před 2 lety
Charcoal BBQ Braai Grilled Spatchcock Chicken
Funny Dunny Campground, Wunjunga in our SUV Teletrack Review.
zhlédnutí 930Před 2 lety
Funny Dunny Campground, Wunjunga in our SUV Teletrack Review.
Howd the hilux go towing the camper? Fuel economy? Thanks for vid
It towed fine. My wifes 6 speed auto Dmax tows a little easier than my manual. Probably get 400 to 450 km out of a tank towing as opposed to 650km.
Ok cheers mate. Appreciate the info.
Hi I was just wondering if you've run into any issues with your offset smoker. I think I'm getting too much air through the ashbox and maybe the fire door. I feel im going through too much fuel. I have the same smoker as you. Cheers m8
I open my as box out a little to let a little more air through. I started to use some heat beads as well now for a little stability. On my bigger offset that I built the firebox takes logs so it is a cleaner and more even burn than on a little offet like ours where you might put a maximum 5cm split piece of timber into which won't burn long enough or really produce the coals you need without getting to hot for low and slow.
That looked so tasty. Good job mate👍
Drinking is the only way to go with bbq mate.
Have you tried a beef strip loin on the offset? I done one today for dinner Island it turned out perfect Medium rare. Nice bark and smoke. Smoked at 275f until 44c internal, then seared for 2-3 minutes each side with a 20 minuted wrapped rest. Some home made diane sauce (thickened cream, mustard, and wostershire sauce) to go with it 😋
Good food and good beer. I like your style, mate. 😎
Ive been thinking about coming up for years. Its great to see thie tells me so much that i couldnt get straight answers for
I have used iron ark and have had good results with my brisket an other good wood to use in my smoker for brisket is Australian river red gum works very well . I’ve had very good results.
Good job.You need the initial heat up front,not as you go,
what powder do you use for 180 grain bullets?
Great Ribs
A smoker a Queensland shirt and a peice of poor man's feast 💯❤️👋🇳🇿
Can you pls tell me where to find the bulldust rub. I’m in Melbourne. Thanks
Unfortunately my friend who was making them stopped and only provides for a few restaurants now
Hey great cook thanks buddy
How do you stop flare ups from the fat dripping onto the coals?
The coals are fare enough way that any flare up rarely touches the fat cap. But I also stand by it and make sure it isn't getting to much heat in one go
that's wholesome dude, you deserve all happiness
OH WOW! What a sensational feed that would make! Bloody good work, handmade from the get go 🧑🍳👌
*Promo sm* 💦
That ring on the ungloved finger tho
Sorry about that
I feel lucky, I have a Big Hickory tree in my back yard, & I save the limbs for cooking over an open fire, as I have a pellet smoker, & no off set smoker like you mate.
delicious, i just got a smoker because of your porkbelly video though my smoker doesn't have the oomph to get it past stall.
If you are using a bullet smoker you can always wrap a bit earlier to help push past the stall. The water bowl will generally keep the temperature to around 100⁰c as well so let it run out of water to get the heat up and just use the bowl as a heat deflector
Cheers mate
Great video mate! Just picked up our first teletrak slide can’t wait to test it out
Ukraine flag on the fridge
Great video, you have re-inspired me Passion is everything! o7
Thanks. They are a great rifle
it worked for me a treat
Nice vid mate. Been looking into the Teletrack for a bit myself. How do you go towing it? I'm always a bit worried about the weight of the SUVs. Would love to see a video of the air annex.
I have a Hilux with the 3L turbo diesal and it tows well on flat ground but like anything else in its class struggles on the incline. I had my suspension upgraded so the weight isn't really an issue
Just ordered pretty much this exact smoker pretty stoked looks nice and easy to maintain and clean aswell I think that was a big seller for me
They are a good smoker. I learnt so much on it that really helped when I brought my offset.
Thanks. I'll try it
Did these today after watching this video yesterday. They came out great, I went with the double tooth pick and they stayed together pretty good. Thanks for the inspiration!
Thanks for watching. They are good
G'day mate, great cook! I live in TSV too and have been keen to give these a go. I have noticed in the last couple of days my coals have been struggling to get to temp. Do you reckon it's been the humidity? Cooks have worked out well but have taken a bit longer. Wonder if you have noticed that too?
Hey mate, yeah I have noticed it a little. I am drying my timber a little longer before use. I am cutting it up and leaving it to season more but I do think the high humidity is making a difference.
These were delicious. Great first attempt even with a couple explosions
Interesting. Would this be the same as creosote burning in a chimney or more from fat build up from cooking?
That was in the firebox so I would say it is the buildup of creosote like you said
Nice! What drums did you use?
That is a really old rugby scrum machine left in a paddock. It was being disposed of ao we grabbes the barrels and welded them together. It is 6mm steel
ha ha ha! Your little cracked me up. What temp on the smoker? I have 20 fillets brining for a smoke tomorrow.
I had it at 100⁰c
@@nqbbqandbrewing5964 225. got it. thx!
What wood did you use?
Ironbark. The pizza oven wood from bunnings or a local BBQ shop or butcher will stock it.
Was bout to scroll but then I heard the accent. No regrets
Sweet just the video I was lookin for thanks mate! I'm gonna try this but with a smoke tube
Water in the bowl?
Yes. I keep the water in to help regulate the temperature and keep it around 100⁰c.
No need for foil
It was just so that the pork didn't leak any fluid into his fridge when he put it in.
buy a skin tenderiser (basically a tool with heaps of needles that pokes the skin) and perforate the skin before you oil and salt it. I also leave the pork belly dried off uncovered in the fridge for 24 hours to really dry it out. It helps a lot. Otherwise exactly as I do, looks great mate.
I've done a couple of these and silversides, some have been wonderful, others very salty. Going to try your method of soaking one in water in the fridge for a few hours to see how that goes. I am also going to try garlic powder, onion powder, brown sugar, sweet paprika and coarse black pepper rub to see if that helps as well. I love spinning mine on either my rotisserie as well as putting them in my Matador bullet smoker.
For NQ, thoughts on avocado wood?
I heard it is a good smoking wood. I have not tried it bit I would be interested in burning it as logs in my offset. I believe the most common use is in bullet smokers running a chunk over heat beads.
Looking really good mate.
Wow that’s great and just come across your channel and subscribed straight away cheers I cook in my hillbilly over all the time 👍🍻🇦🇺
I hate beer will I still enjoy this mate?
The stout has more roasted malt and coffee flavour that will work well with the beef. If you don't like beer though try red wine.
The bullet smoker steak probably didn't take on as much colour because of the water in the smoker.
Yeah, we thought we would to test if it was juicier or not. It was still good though
That looks great. Ive got a braii grid but never seen one with those feet before. Would be great for cooking with an open fire.
Looks good, going to give this a try.
Lucky you were there Dan. Really held the whole operation together. Awesome moustache, by the way.