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since July 2016
Tuesday
MoonshineBen
MoonshineBen
Experienced Contributor
Avid low and slow BBQer, owner of Moonshine BBQ - small batch, hand crafted BBQ rubs and spice mixes.
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MoonshineBen
Experienced Contributor

Not cooking as frequently as I'd like, that's for sure. We have the Kangaroo Valley comp coming up next month, so have put most of our practice into o ...

MoonshineBen
Experienced Contributor
2 replies

@Jason, photos...?

MoonshineBen
Experienced Contributor
5 replies

Those ribs look amazing!

MoonshineBen
Experienced Contributor

We actually competed this weekend at Beef in the Vines in Port Macquarie. We cooked up brisket, chicken, ribs and lamb. I'd post some photos up, but t ...

MoonshineBen
Experienced Contributor
9 replies

Glad to hear the cheeks were awesome!So I never usually wrap beef ribs. Just keep them going at 250-275 and they're done when they probe like butter. ...

MoonshineBen
Experienced Contributor
15 replies

@Jason looks sensational! I wouldn't worry about injecting if it's not super moist, most of us only ever do that for competition to add the flavour ki ...

MoonshineBen
Experienced Contributor
2 replies

Hi @Hirsty, I only inject for competition as you want to pack as much into the one or two bites the judges take as you can. At home I’ll just boat it. ...

MoonshineBen
Experienced Contributor
1 reply

@Joker not for beef fillet, it's way too lean. The thing with brisket is the marbling which breaks down during cooking, giving it taste and tenderness ...

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Community Manager Jason
Community Manager
1 reply

Ha! They went too fast to get a snap @MoonshineBen! What have you been cooking lately? I'm more interested to see your handiwork than mine! Jason ...

Community Manager Jason
Community Manager
3 replies

It had been a while since I'd done a slow cook in the barbecue so I did some beef short ribs for the family on Saturday. Delicious! Jason

Community Manager Jason
Community Manager
7 replies

@MoonshineBen, Had another go at beef short ribs yesterday. Delicious! Looking forward to some leftovers for lunch! What have you been cooking lat ...

Community Manager Jason
Community Manager

Thanks @MoonshineBen. Cooking the two together probably wasn't the best idea as once I had the cheeks in the braise I had to keep opening the barbe ...

Community Manager Jason
Community Manager
10 replies

Had a fun cook yesterday and tried a couple of new cuts and recipes. Cooked beef cheeks following this recipe from @MoonshineBen with a braise from ...

Community Manager Jason
Community Manager

How did Meatstock go for you @MoonshineBen? It would be great to see some photos of your cook. Hope all is well. Jason

Community Manager Jason
Community Manager

I liked the look of this Italian Roast Pork Shoulder recipe that @MoonshineBen shared recently, so gave it a crack yesterday. It was delicious. I sh ...

Community Manager Jason
Community Manager
17 replies

@MoonshineBen, We had birthday celebrations at our place yesterday so I got up nice and early to get a 3kg-plus brisket flat on the barbecue. I t ...

User's liked posts

MoonshineBen
Experienced Contributor

Not cooking as frequently as I'd like, that's for sure. We have the Kangaroo Valley comp coming up next month, so have put most of our practice into o ...

MoonshineBen
Experienced Contributor
5 replies

Those ribs look amazing!

MoonshineBen
Experienced Contributor

We actually competed this weekend at Beef in the Vines in Port Macquarie. We cooked up brisket, chicken, ribs and lamb. I'd post some photos up, but t ...

MoonshineBen
Experienced Contributor
9 replies

Glad to hear the cheeks were awesome!So I never usually wrap beef ribs. Just keep them going at 250-275 and they're done when they probe like butter. ...

MoonshineBen
Experienced Contributor
15 replies

@Jason looks sensational! I wouldn't worry about injecting if it's not super moist, most of us only ever do that for competition to add the flavour ki ...

MoonshineBen
Experienced Contributor
2 replies

Hi @Hirsty, I only inject for competition as you want to pack as much into the one or two bites the judges take as you can. At home I’ll just boat it. ...

MoonshineBen
Experienced Contributor
1 reply

@Joker not for beef fillet, it's way too lean. The thing with brisket is the marbling which breaks down during cooking, giving it taste and tenderness ...

MoonshineBen
Experienced Contributor

@MartyH sorry I should clarify that it's more a marinade (or possibly an injection), it tastes corned when you cook it out (kind of like corned beef). ...

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