As with all interests, you can start off with a minimal investment of $150 (bbq, coals, and utensils) up to? well the sky is the limit! Whilst I got great comments and positive vibes from the pitmasters, I was more and more involved with the "clique" and lingo that is used throughout the groups.
I've seen some great results cooked in a $80 bbq from The Warehouse and the same in $5,000 units... but I must admit the more expensive ones were very sexy bits of kit!
The overall consensus is that as long as you have a heat source, you can achieve greatness! Being a fish out of water, I have made some notes of commonly used words and phrases that seems to be more important than the type of bbq you own.
An experienced barbecue cook, craftsman, has a sixth sense and need not rely on sight, sound, smell, and touch. Too hot or too cold, when it needs fuel, when to add wood and when the meat is ready.
The flavoured outer layer of crust that forms on a brisket.
When a rack of ribs bares exposed bones, caused by too much meat butchered off. The bones, therefore, “shine through” the meat. uh oh....
The ideal moment when the smoke coming off the flame is lightly tinged blue. This is the best time for throwing meat onto the grill
The process of melting fat usually at low temperatures so that it separates from muscle and connective tissue. In barbecue, this fat often drips off but sometimes it remains trapped in the meat making it taste and feel richer.
The Stall aka The Darkest Hours
Smoking a brisket when the temperature seems to have peaked, even though it’s still well below the temperature you want to achieve - resulting in undercooked meat - wasting time and money!!!!
If you are looking to meet new people or get into an inexpensive healthy hobby this is it...become a natural born griller - click here.
Also, put this in your diary for end of Feb 2017! Meatstock
Pharmacy and supermarket shelves are packed with a myriad of herbal remedies for common ailments, especially with winter on its way.
On closer inspection these products are mostly derived from non indigenous plants, which have a long history of medicinal use in Europe.
We need to embrace of NZ native plants.
For instance, Murdoch Riley’s book “Maori Healing and Herbal” has pages of medicinal information, reflecting the depth of Maori knowledge developed over centuries of observation and use.
These plant remedies are still widely used today, by both Maori and pakeha (non Maori) the ritual and spiritual aspects are still relevant in Maori communities.
But we don't use them??? I think knowing about their special properties enriches our experience of native plants, and provides another reason to keep biodiversity in Aotearoa.
Kawakawa (Macropiper excelsum, or pepper tree)
Kawakawa is an easily recognized shrub, with aromatic, heart-shaped leaves, that grows widely in coastal regions.
Kawakawa gives us a clue as to why the first arrivals here from Polynesia called it that. The leaves are like its relative, kava (Piper methysticum), used widely in the South Pacific, Kava has a narcotic effect.
Kawakawa leaves are highly valued for relieving bronchial complaints. Boil a handful of the fresh, young leaves in a small saucepan of water for 15-20 minutes, then drink half a cup of the liquid to relieve chesty coughs.
To make a distinguished tea, for use as a general tonic, it’s best to dry the leaves first, then use a small quantity in a teapot. It’s very good for relieving indigestion.
The fruits and leaves were chewed for toothache – swallow the saliva and keep the leaf matter in your mouth for some time. (The active ingredient is myristicin, which is related to eugenol, a dental analgesic)
Kawakawa leaves were commonly used in hot baths for rheumatic and arthritic pains.
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