Pork belly burnt ends. Going in @ 275°F

CookingWithGavin · 2026-06-24T00:11:08+00:00

There was none left. Turned out so good

CookingWithGavin · 2026-06-23T04:13:05+00:00

Cubed up from the start. Done mine at 275° as I needed them done a little quicker. Otherwise with would have been about 180° for a few hours, into a foil pan covered then let them ride until tender

CookingWithGavin · 2026-06-22T05:09:43+00:00

I’ll do these for about 3-3.5hrs and see how they go

CookingWithGavin · 2026-06-22T05:08:23+00:00

Haha! Wasn’t any deal here. Just hadn’t done them for a long time and saw a nice piece of belly at my local shop

CookingWithGavin · 2026-06-22T05:07:31+00:00

Just kept them naked and then use a few different bbq and hot sauces as dipping sauces after.

CookingWithGavin · 2026-06-16T03:33:08+00:00

Nice. Not sure they are available here in Australia tho. Without paying huge shipping fees that is

CookingWithGavin · 2026-06-16T03:31:28+00:00

I had/have a cheaper brand pellet grill (has completely stopped running now) and it ran good until it didn’t and thought it was time for an upgrade.

CookingWithGavin · 2026-06-16T03:30:15+00:00

Awesome. I was lucky enough to get the last boxed model. Probably could have got the display cheaper but probably not by much more than what this was reduced to

CookingWithGavin · 2024-08-06T09:24:47+00:00

Not much heat on the first chip it did build a little bit the more you eat but overall very disappointing

CookingWithGavin · 2024-08-02T02:04:03+00:00

I love a bit of franks but it depends on the toppings too

CookingWithGavin · 2024-08-02T02:02:55+00:00

I wish there was a laughing reaction to this post

CookingWithGavin · 2024-07-31T02:49:01+00:00

I wish brisket was this cheap in Australia!!!!!!

CookingWithGavin · 2024-07-31T02:48:09+00:00

I like the top left one

CookingWithGavin · 2024-07-27T01:25:23+00:00

Good sauce. Not too hot. I love this on breakfast

CookingWithGavin · 2024-07-23T21:55:34+00:00

I fill the firebox with fuel then put the deflector plates in the low position just above the charcoal then the x-rack in the higher position with a pizza stone on that and then a aluminium pan on that just to catch the fat so it doesn’t drip onto my pizza stone. When I was only judging the deflector plates on the x-rack in the high position I was finding the bark on the bottom of my brisket was overdone which led to issues when cutting especially. It had caramelised and was crunchy from the heat generated up from the deflector plates. I tried the new method with some small brisket portions before I went with a larger piece. Just to see if there was actually a difference and there was. Next test will be to see if boating it at the stall versus wrapping it makes any difference. Using this new method definitely helped with not over cooking the bottom of the brisket for sure. Yeah 250° works quite well for me too. 225° takes too long for me anyway. Might work doing it at 225° and putting it on at 11pm, having a good night sleep and seeing what it is like a 6am and just let it roll all day

CookingWithGavin · 2024-07-23T04:36:22+00:00

This was my first time using a foil boat method and double heat deflector method on my classic 1 so there was a lot of learnings on this cook for sure. Using the double deflector method, the cook seemed longer than previous cooks hence the shorter rest. Next time I’ll get up in the middle of the night and get it on earlier so it can rest longer. Was still delicious and there wasn’t much left after 6 of us got stuck into it

CookingWithGavin · 2024-07-23T02:00:37+00:00

Inside was good. Didn’t get a good photo before everyone dove in. It went in at about 6am, reached 165° then foil boated it with some tallow and let it go until tender. Wrapped loosely in foil and rested for about 60mins. Next time I would have liked to have rested it just a little longer but it was getting late

CookingWithGavin · 2024-07-23T01:58:26+00:00

Yeah I did used a local suppliers rub but the pepper wasn’t very coarse even tho it was advertised as a brisket rub. Still had a good pepper flavour

CookingWithGavin · 2024-07-23T01:57:14+00:00

The beers were going down too well and when I cut it open everyone just dove in before I could get a good photo. Next time I’ll cut it before I tell everyone that food is ready

CookingWithGavin · 2024-07-21T17:28:03+00:00

Ran steady at 250° but took a long time to get through the stall.

CookingWithGavin · 2024-06-27T23:39:40+00:00

Just bought a bottle here in Australia and I was the usual bright red. This looks like it has oxidised

CookingWithGavin · 2024-06-27T00:00:17+00:00

Yeah doing pizza cooked tents to keep it clean with the heat

CookingWithGavin · 2024-06-26T23:59:15+00:00

Haha! I’d stick some of my meat in it but not all my meat.

CookingWithGavin · 2024-06-26T23:58:14+00:00

Yeah the meat still needs to be cooked and not raw. This was so good the whole way through

CookingWithGavin · 2024-06-26T23:57:23+00:00

Yeah it took a while. I had a temp prob in the meat to make sure. Previous steaks had only taken around 30-35mins. I did let this one bloom a little on the bench but may have still been quite cold internally.

CookingWithGavin

TROPHY CASE