Mate you need to open a bbq restaurant or in the least a food truck, your ideas are awesome, I love it when I go to an American style bbq restaurant and have no idea what to order cos the whole menu sounds awesome, I reckon yours would be like that
Absolutely love it! It’s cold and wet in the UK at the moment, but I’m seriously thinking about breaking out the BBQ to try those!!! 🤤 keep up the great work, Aaron. Question, have you done duck on the bbq?
Can you do a video of a 3-pound tri-tip on a little Smokey Joe Weber I always take your advice on the kettle Weber tricks but I feel like it's a little bit different to maintain the heat right on the Smokey Joe
Got this great Mac and cheese recipe at bbq school so easy to do 4 cups macaroni (the 500g bags of macaroni at coles are pretty much bang on 4 cups) 1 litre milk 900g shredded cheese - i used a mix of tasty and mozzarella for the class but there is no wrong answer here when it comes to cheese 500ml cream seasoning - you can use just salt and pepper, or I tend to use a bbq rub that I have handy, the white meat rub above works great for this Combine all ingredients in a tray - this recipe I adapted to fit one of the large foil trays from bunnings, scale up or down your recipe as required Put some gloves on and give it a good mix around Set up your smoker for low indirect heat, around 250f - be mindful of temperature as if it gets too hot your cream will split Place the tray into the smoker, it will take around two hours - stir occasionally (we probably stirred 3 - 4 times during the class)
That sounds very nice,my one is basic. 2 1/2 cups milk into bowl and 1 egg and some butter mix then add cheese,pour semi cooked pasta into tray then add mixture bake for 20 to 30 mins and add truffle oil just before serving.
@@LownSlowBasics interesting, what made you settle on that particular brand? I’m assuming someone like yourself must have tried nearly every mainstream brand we get here in Aus. I may have to search them out here in Perth.
Happy New Year Aaron from Austria and thank you that you share all your great ideas with us👍 Greetings Bernd
Thanks Bernd!
Mate you need to open a bbq restaurant or in the least a food truck, your ideas are awesome, I love it when I go to an American style bbq restaurant and have no idea what to order cos the whole menu sounds awesome, I reckon yours would be like that
I might do some pop ups but the idea of working late nights and weekends again puts me off ever having a truck or restaurant 😅
Another great demo! Cheers Aaron.
🙏
Another great video Aaron, keep them coming mate
Cheers mate!
Great video! Love the wings. Great to see a genuine video.
Cheers mate!
splendid work. thanks mate.
Cheers mate 🙏
made these bad boys last weekend with flats. did not disappoint! even purchased your Steak Shooter Rub from BBQ Spits Rotisseries... super nice!
Great video once again. Who does not love a good chicken wing
Cheers legend! You need to try them 🤘
Absolutely love it! It’s cold and wet in the UK at the moment, but I’m seriously thinking about breaking out the BBQ to try those!!! 🤤 keep up the great work, Aaron. Question, have you done duck on the bbq?
Definitely do them! Hopefully I’ll have a duck video out soon 🤘
Great video again mate 👍🏼 what is the brand / type of briquettes you are using please? 🙏🏼
Thanks mate! Olive Pip Co
Awesome vid mate
What charcoal briquettes do you use ?
Great share mate, thanks!
🤘🙏
Can you do a video of a 3-pound tri-tip on a little Smokey Joe Weber I always take your advice on the kettle Weber tricks but I feel like it's a little bit different to maintain the heat right on the Smokey Joe
I’ll see what I can do 🤘
Scored myself a weber kettle off marketplace yesterday, Perfect timing for a weber kettle video 😅
🤘
Got this great Mac and cheese recipe at bbq school so easy to do
4 cups macaroni (the 500g bags of macaroni at coles are pretty much bang on 4 cups)
1 litre milk
900g shredded cheese - i used a mix of tasty and mozzarella for the class but there is no wrong
answer here when it comes to cheese
500ml cream
seasoning - you can use just salt and pepper, or I tend to use a bbq rub that I have handy, the white
meat rub above works great for this
Combine all ingredients in a tray - this recipe I adapted to fit one of the large foil trays from bunnings,
scale up or down your recipe as required
Put some gloves on and give it a good mix around
Set up your smoker for low indirect heat, around 250f - be mindful of temperature as if it gets too hot
your cream will split
Place the tray into the smoker, it will take around two hours - stir occasionally (we probably stirred 3 -
4 times during the class)
Cheers mate, I’ll give it a shot 🤘
That sounds very nice,my one is basic. 2 1/2 cups milk into bowl and 1 egg and some butter mix then add cheese,pour semi cooked pasta into tray then add mixture bake for 20 to 30 mins and add truffle oil just before serving.
🤤🤤🤤🤤🤤🤤🤤🤤 perfect timing for the weekend
Indeed!
What briquettes are those haven't seen them anywhere
Olive pip co brand
@@LownSlowBasics just had a look no were near me stocks them 😕 probably why I haven't seen them before
@@LownSlowBasics interesting, what made you settle on that particular brand? I’m assuming someone like yourself must have tried nearly every mainstream brand we get here in Aus. I may have to search them out here in Perth.
@@davidm1563 highly sustainable, cleanest burning briquettes I’ve ever used. Great for low n slow but can get very hot too unlike other briquettes.
Just made them and even the missus cleaned the bones. Unreal!
Glad to hear legend!
I love a good chicken wing. It would taste even better with your steak shooter spicy
You know it brother!
Mate, add a tablespoon of Dijon into the Mac cheese. You won't regret it
Will do 🤘