Innovative Ideas Mans Club

[yellow door 1]

Gray Nicolls cricket hat in middle for scale

[greggo_1]

Originally Posted by yellow door 1

Here’s the add

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They left out Beach Umbrella in the description.

[yellow door 1]

Originally Posted by greggo_1

They left out Beach Umbrella in the description.

Yeah they're about close as you get with out shoving an umbrella spike down the back of your strides

[Emo]

Originally Posted by yellow door 1

and for many years, I just used to pull a roast out of the oven - carve and serve.

But the guys on the Jumbuck page were talking about wrapping in foil then a towel and then in an esky for up to 6 hours.

I havent gone that far - but 30 mins wrapped in foil to rest, significantly improves the meat. (just take the crackling off before wrapping in foil)

When I was doing a bit more smoking I was wrapping my Briskets up in foil and towels then into an esky and it kept hot for hours and hours, I was very surprised.

[yellow door 1]

Originally Posted by Emo

When I was doing a bit more smoking I was wrapping my Briskets up in foil and towels then into an esky and it kept hot for hours and hours, I was very surprised.

Yeah even with just a foil wrap and sitting on the bench for half an hour - steam shoots out when you open it up.

I dont doubt the towel and esky method could open up all sorts of options for pre-cooking and transporting - and the bonus is, it will taste even better the longer it rests.

Did you ever have problems with the meat drying out in the foil - I mean - loosing alot of its liquid as opposed to be bone dry.

I've tried a few roasts in the slow cooker and after a 9 hours cook - all the flavour has drained out and the meat is dry - but that was with lean beef roast - (i know a slow cooker is a different kettle of fish but it spooked me about super long cooks)


Did you ever arrive at the perfect time to let it rest or was it just a case of the longer the better?

[yellow door 1]

Gave myself 2 hours to do what I do best

Find stuff on the side of the road

Was heading up to Coles for the essentials and was keeping an eye out for an extension to the coal grate on my spit. To stop the coals falling off

[yellow door 1]

Sometimes I scare myself at how good I am at this game. Literally 3 houses up - someone was throwing out an old grill. I promise I had no prior knowledge of this

It wasn’t exactly what I was looking for, but it will stop the coals falling off

(I did pedal round for another hour and didn’t even see another bbq and there were buggerall junk heaps aswell)

[yellow door 1]

I'm sure it was a breammaster who put me onto this method

But here it is for those who havent seen it..

p.s. just did a six sheeter, with 6 table spoons of oil and got an effective burn of 15 mins - but the wind had died off a fair bit

[yellow door 1]

Just built a firelighter out of a tin can - 6 sheets of paper towel- 100ml of cooking oil.

The thing had a flame for 1 hour and 19 mins

[yellow door 1]

[yellow door 1]

and heres how long the paper towel burns when its out of the container - much bigger flames and much shorter burn time

[Emo]

Originally Posted by yellow door 1

Yeah even with just a foil wrap and sitting on the bench for half an hour - steam shoots out when you open it up.

I dont doubt the towel and esky method could open up all sorts of options for pre-cooking and transporting - and the bonus is, it will taste even better the longer it rests.

Did you ever have problems with the meat drying out in the foil - I mean - loosing alot of its liquid as opposed to be bone dry.

I've tried a few roasts in the slow cooker and after a 9 hours cook - all the flavour has drained out and the meat is dry - but that was with lean beef roast - (i know a slow cooker is a different kettle of fish but it spooked me about super long cooks)



Did you ever have problems with the meat drying out in the foil - I mean - loosing alot of its liquid as opposed to be bone dry.

Did you ever have problems with the meat drying out in the foil - I mean - loosing alot of its liquid as opposed to be bone dry.
I only ever did long rests a few times with Briskets and I don't recall having lots of liquid in the foil when I opened it back up.

No I didn't have that problem, I found with Brisket and long cooks (12 hours plus in the smoker) that the meat stays moist and tender if it's done right, there's plenty of ways to destroy it though. Trying to rush it by cooking too hot, or removing it before it reaches the right internal temp usually leads to failure, but if it's done correctly and then foiled/wrapped and esky'd it wont dry out.

[yellow door 1]

Originally Posted by Emo

Did you ever have problems with the meat drying out in the foil - I mean - loosing alot of its liquid as opposed to be bone dry.
I only ever did long rests a few times with Briskets and I don't recall having lots of liquid in the foil when I opened it back up.

No I didn't have that problem, I found with Brisket and long cooks (12 hours plus in the smoker) that the meat stays moist and tender if it's done right, there's plenty of ways to destroy it though. Trying to rush it by cooking too hot, or removing it before it reaches the right internal temp usually leads to failure, but if it's done correctly and then foiled/wrapped and esky'd it wont dry out.

Thanks for that Emo - good to hear.

[yellow door 1]

And here’s an update on the can

I scraped the ash off the top and was able to relight it.

Even after 1 hour and 19 mins burn - this thing still had 15mins of burn left

[yellow door 1]

Some flatty filckers

The knicks in the shaft are ground in so the glue has something to grip on when you shove it into them wooden handle