As I’m lucky enough to run a small business with Mrs Q, please take a look at the link below if you’re feeling frisky. We have our own handcrafted barbecue rubs, merch, Japanese knives and RECIPES.
Pat, Don’t Rub, save it for the bedroom! Instagram: aussie_q TikTok: Aussie_QBBQ Facebook: AussieQ Twitter: AussieQBBQ
Looks amazing, mate! What’s a good (fairly inexpensive) smoker for someone trying to get into it all? I’ve got an old Weber Family Q that serves me well for most things, but I’m not sure if/how to go about smoking on her.
@@slftr5139 cheers mate. Honestly I would go a second hand 57cm Weber kettle. That would be the same diameter as the bullet smoker I used in this video, cheap and relatively easy to use. You can smoke and grill on it which is a bonus.
@@_lucas.antunes_ what do you mean mate? It was approx $200 AUD / $138 USD for all the ingredients plus my time. Not bad for 32x burgers plus they ate the leftovers too.
G’day legends! For those who don’t know me I’m John and my true passion is at home/backyard cooking. I have developed all my content, recipes and barbecue rubs for the avid home cook/barbecuer. I’m born and raised in Australia; originating from the West Aus. My first barbecue cooking experience would have been my old man’s flat top gasser, cooking snags and onions. Because I love to throw a snag on the barby I have been able to reach a large audience and share some of those shenanigans. I make a concerted effort to answer each and every comment, DM etc as that’s whole point being on the “socials”. The brisket is my absolute favourite “barbecue” cut to smoke and eat. The brisket has two muscles which both have a different grain direction, texture and fat content. This makes it more difficult to cook, but gives two very different end products. It’s pretty bloody good as you can cater to those who prefer a more lean cut and those who prefer the fattier point. Over the years I have cooked the brisket so many different ways trying to find the elusive “perfect” brisket. Leveraging many, many videos and barbecue legends for their knowledge and experience. Investing that into my own trial and error, I’m pretty comfortable with how I bang out briskets now. Is there a perfect brisket? My answer is NO. I have found it comes down to your taste and texture preference. Some people like the brisket to be almost like pulled beef, where I like it to still have a little tug on it. My idea of a perfect brisket is as follows: - a bark that isn’t so crispy it tears off when you bite it, but enough texture difference between it and the guts - tender point and flat - both muscles have great moisture retention. When you push on the flat moisture should push out - can hold its own weight when you hold it up - bags of flavour from the smoke and heat chemical reaction and the BBQ rub #brisketcooking #smokedbrisket #perfectbrisket #americanbbq
@@aussieqbbq I usually don’t like eating pies (besides egg and bacon pie that my family and I make😃) but when I do they are always so hot so the tomato sauce or bbq sauce cools it for me 😭
