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BobE1953's Profile

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Are dryness and toughness not considered defects in barbecue?

We mainly use eucalyptus wood, native to Australia and plentiful. There are many species depending upon where you live.

For any smoke flavouring we use woodchips on top of the eucalyptus or we use woodchips in a smoker.

Jul 06, 2013
BobE1953 in General Topics

Are dryness and toughness not considered defects in barbecue?

Thanks Jon. I've learnt something new :)

I'll hunt that up and give it a go. I do some slow roasting in the oven such as a leg of lamb for 5-8 hours at 100deg Centigrade; the meat falls off the bone.

Yet another example of language differences between the 'States and Oz.

Jul 05, 2013
BobE1953 in General Topics

Are dryness and toughness not considered defects in barbecue?

Yes' new age pork is a real pain for me as there is no marbling, because decades ago the food police decided that marbled pork was no good for you.

So I use the pork belly and a deboned pork loin with a good home made spicy apple sauce (be careful, do not use too much spice.

You can get old fashioned marbled pork leg from some specialty butchers, or go to Bangalow Pork on the far north coast of NSW - delicious!

Jul 05, 2013
BobE1953 in General Topics

Are dryness and toughness not considered defects in barbecue?

Why cook dry, why overcook meat? It destroys the flavour and texture.

Why use inferior cuts of meats? Use rump steak or T-bone or eye fillet, cooked to rare to medium rare to medium. This keeps the meat juicy and tender.

Here in Australia the easiest cooking method is the BBQ. In summer many folks live off the BBQ of a summer's evening with a glass of a good Australian Shiraz (syrah) or Cab Sav with family and friends.

But dry meat off the BBQ? YUK!

Jul 05, 2013
BobE1953 in General Topics