Welcome to this week’s casual kōrero thread!
This post will be pinned in this community so you can always find it, and will stay for about a week until replaced by the next one.
It’s for talking about anything that might not justify a full post. For example:
- Something interesting that happened to you
- Something humourous that happened to you
- Something frustrating that happened to you
- A quick question
- A request for recommendations
- Pictures of your pet
- A picture of a cloud that kind of looks like an elephant
- Anything else, there are no rules (except the rule)
So how’s it going?
I’ve had my Bronco for a few years now and it is so good to use. Have done briskets, pork shoulders, ribs, chickens so far everything’s been delicious.
Early on a cold morning it can be a little tricky to get the chimney drawing air well - so one trick i’ve recently learnt is to switch my vacuum pipe to the blow side and to force air into the inlet which seems to get it cranking pretty quickly :)
Oh, and as you mention Lamb, you really should treat yourself and try some West Kentucky style Mutton BBQ. It can be hard to get actual mutton, but it works with hogget too, its delicious and makes too much sense for NZ BBQ to not start adopting it!
Haha yes I actually figured out the same, I used my small battery workshop blower on low setting to force air into the inlet and it gets it going really quick. It has a flexible rubber nozzle so I can basically squeeze it into the inlet.
I don’t think I’ve seen any mutton around, but I haven’t really been looking. I’ll have to keep an eye out.
Sadly I was too lazy to spritz my ribs yesterday and they ended up way too dry. They weren’t the meatiest ribs either which didn’t help, or I left it at too high a temp. I’ll have to practice more!
I meant to post this earlier - its an explainer on how West Kentucky ended up with Mutton BBQ and you’ll see why I was instantly hooked that it was something New Zealand should be doing too.
https://www.foodrepublic.com/2012/03/13/a-year-of-barbecue-kentucky-mutton/
I tend to wrap ribs pretty early in butcher paper (my butcher wraps everything, even if its in a vac bag in butcher paper so I get a supply without trying :) and that really helps to keep them moist. I do the same for bigger chunks of meat to get through the stall as well.