British BBQ Society Forums

[quote="
Malaysia is in my sights too, have you been there and could you give a clue as to where to go for some good grub?

Doc[/quote]
sorry never been to Malaysia so cant help but if your ever in brisbane i can help

what are your ribs like as in size , cost , weight and meat content i have been finding here in oz

size 25cm by 15cm

cost about $12.00 KG

weight about 600-700 g

meat content trimed right back to the bone

have aked a few butchers if they could leave more meat on but all say will ruin the ...

this is my planed cook for next i am going to cook the the 3-2-1 method but would like some flavoring ideas some thing with a bit of a kick i am thinking .

and should i be posting this here or in the recipes part ?

is this you in perth doctor ?
http://www.aussiebbq.info/forum/viewtop ... =12&t=5054

so cooked my pork hand at 225f for 7 hours very please with the results put some herbs , salt , pepper , garlic powder and smoked it with apple wood to start with, then about 2 hours before finished put on some honey , musterd and apple juice .

i think could have used less herbs
and would of been ...

Hang in there Glenn I just returned from Perth and have found some great deals on ceramics and the BSK. Where are you located?[/quote]

i am located south Brisbane now, was in perth for a year its a great place

i have to say he looks very happy with him self unlike his wife in the last photo

Welcome glenn2, is the low and slow BBQ style alive and well Down Under?

in several words not as much as you would think on the slow cooking side, it is very much the gas grill here and the only real choice of charcol bbq is a webber, but early days for my slow cooking so i will keep looking ...

no not thinking about drying out, just dont know much about slow cooking so i ask for the knowledge
thanks again

if i cut the rind off can i just lay it over the meat when cooking and put honey between rind and meat will this add flavour or not or will it stop the smoke getting to the meat