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since July 2016
a month ago
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

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
4 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
10 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). ...

MoonshineBen
Experienced Contributor
4 replies

Thanks @MartyH, glad you enjoyed it. It was about 5kg when I started it, trimmed down to about 4.5kg. The method can be used on any size (I have done ...

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Community Manager Jason
Community Manager
2 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
5 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
12 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 ...

AshY
Budding Contributor

Love a good brisket convo.I always do a 12 hour - 6hours in I'll spritz with apple cider vinegar (for 2-3hours on the hour), once i'm happy with the b ...

Community Manager Jason
Community Manager

@BIM_Engineer, we do not censor discussion on the site. Community members are welcome to discuss products and businesses that are competitors to Bunni ...

User's liked posts

MoonshineBen
Experienced Contributor

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
4 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
10 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). ...

MoonshineBen
Experienced Contributor

@Kermit, you can order online, I get mine from BBQ Outfitters in Yennora, but Smoke & Saucery sells online in sheets as well.

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