So we invested a $500 in a BBQ to use at the upcoming Meatstock event in Auckland in February to promote our seasonings, not wanting to get left behind I took to Facebook and asked to join the NZ Barbeque Pitmasters group.
Asking countless questions about all the lingo and cooking methods "low and slow" for example were words I'd never heard of until recently. So turns out I've bought the worst bbq option "Gas".... this turns out is sacrilege! wood or coal burners are the way to go! So I'm trying to fake it until I make it, but there is no way I can avoid the fact that I have to lug around an lpg bottle to accompany my shiny new bbq...!
These pitmasters were very friendly and supportive with "don't worry, you know for next time", "buy one from The Warehouse for $80", "their is no proof that eating the chemicals from lpg is bad for you". So of course, having a rather large ego, I was not going to commit the sin of cooking with gas and insulting these guys, so its now on trademe and I've bought myself an entry level Weber (a well known brand in the BBQ arena).
So I asked the question... "What do you wish you knew, before buying your last BBQ?"
TJ Stevens-KametaThat smoked meat on the bbq is waaaaaaaaaaaaayyyyy superior to meat roasted in the oven.
Gerrard EustaceThat cooking low and slow over wood and coals is way more fun than gas, producing a superior finished product.
Adam WinterI wish I'd bought it sooner! BGE (Big Green Egg)
Jay Bee PilkingtonAs someone who cooks on a 2nd hand cheap as chips Weber copy - I think it has to be noted that you can potentially make good smoked BBQ on anything but the effort and attention needed to do so increases exponentially the cheaper your equipment.
Steve HollingsworthBuy a good thermometer (still haven't found one myself) no point in having the BBQ if you can't read temp. I've ballsed up due to stall too many times
Jim StepsThat grills are way better than hotplates
Mike HortonWish I'd known how addictive it is! Always had a gas BBQ. Now cooking on a Weber. Making plans to build an offset smoker. Trying to design and outdoor area too keep them close to the fire pit. Also want to build a pizza oven.....where does it stop?
Shaun BransonI owned a Weber kettle for roughly 2 years that I purchased for $20 from a 2nd hand store. I recently spent a shit tonne of money upgrading to a new Weber...I questioned weather I stuck with Weber or changed brands...After my purchase I had an experience with their customer service...and it was amazing. Advice = You want quality? Spend, buy, invest in quality...you will not regret it and, it will be worth it!
Pieter ClaassenWhat did I learn over past 25 years of Braai-ing, grilling on gas, and low and slow on the BGE? Taste is subjective! Try different ways of preparing your meat and stick to what you like best. For me, lamb chop is best braai'd over open coals with heat from bottom only. Butterfly and beer butt chicken in the Egg with heat reflector in. Steak in Egg over direct heat. And now for the big reveal. Spareribs on gas grill for 30 - 40 minutes. Have tried all low and slow ribs recipes still can't find something I fancy more than the ones I make on a gas grill.
So there you guys... BBQ's can range from $80 up to thousands from companies such as Radar Hill, Big Green Egg, Green Mountain Grills see weblinks below.
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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