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Shoulder at 5am this morning Shoulder and ribs at 3pm this arvo Looking forward to tucking into them in a couple of hours time.

5am start this morning to put on 3.6kg of pork shoulder for pulled pork at dinner, with ribs to go in a couple of hours time. Was getting up early anyway for local dawn service, so may as well make use of the time :0)

Have done monster brews at Melb Brewers a few times - usually in lead up to annual dinner. Power can be an issues, but generally a good mix between gas and electric breweries. And yes Yob, the BM brewer did leave a little dismayed!!

MXD is correct, four of us did this three years running with each year progressively becoming bigger as we got more confident with our abilities to produce ridiculous amounts of wort in a single day - and I will say we always had a strong focus on quality, not just quantity with some cracking...

I have used Galaxy quite a lot and really love it as a hop. I found that moving to FWH certainly seemed to smooth out the perceived bitterness. I have dry hopped with Galaxy with good results, but like others have said, not leaving it too long in the fermenter is key. I have also found that dry...

If it has a bone, just give it a wiggle to see how easy it moves, otherwise get a fork and twist it in the meat - if it turns fairly easily you are done.

Check this out and read the section about the stall - which us basically what you are in. http://www.amazingribs.com/recipes/porknography/perfect_pulled_pork.html Mine did the same thing last weekend and I just let it go, got there eventually. Other option is to wrap tightly in foil with some...

All I did was a dry rub - plenty of moisture in it still when done.

Yeah... Very moist still....the site I linked to aims for 90-95 degrees, means all the connective tissue and collagen has completely melted and makes the pulling super easy. The vinegar based BBQ sauce also helps to remoisten the meat once pulled, but it was pretty juicy as it was so was really...

around 100-110 for 7ish hours, up to about 150 for 3 more as I needed to get ready for kids. Hit around 89 degrees internally - about 7 degrees short of my target. Shoulder was around 2.7kg with bone in. Pulled apart pretty well - fork/hand mostly. I reckon it could have used another hour to...

Pork shoulder came up a treat and was a big hit

Taking my Aldi gas smoker for it's maiden voyage today (seasoned yesterday) with a pork shoulder... pulled pork for dinner tonight :)

Thanks - might have to shoot them a msg, nothing on their site/eBay currently. Cheers Brendo

Picked up the last one at Croydon for $100 today. Looking forward to firing it up next weekend. I've seen posts about people getting extra shelves and a seal kit off of eBay but haven't found anything in searches on there - anyone got any leads for me?

I was in Cairns last month, not much on offer beer wise at all - very very pedestrian. Six years ago SWMBO and I were up there for our honeymoon and there were quite a few places that had Coopers Green on tap at the time - unfortunately they seem to have all dried up. Left me mostly drinking...

Good work Bayside. Happy with the 1st for my Marzen , but ****** the scores a bloody close in the Bock category - not much in it across 1st to 8th with only a 5pt spread!!

Unfortunately for you they are split on count back using overall impression, so result wise you are a clear 4th - has happened to me plenty of time in the past. Happy that my US Amber got a third - congrats to all other place getters and good luck at Nats!

Stayed there last year with the Mrs on our babymoon.... Highly recommended!!!

Southern Bay in Geelong are focussed on contract brewing and are located in Victoria.

Confirmed with the project owners - unit is compatible with 240v, so it is just the plugs on the outputs that you need to worry about in order to localize it.