Putting old pallets to good use...

macgyver

Well-known member
In lieu of buying an excessively expensive outdoor kitchen with my “yet to be realised millions”, I’ve repurposed old pallets and a couple of free bags of concrete to make one instead. Still a work in progress, I’ll be installing some shelves and corrugated iron cupboard doors to keep the rustic look. I’ll leave this behind for the next occupier when we move to the mansion/boat😉
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macgyver

Well-known member
@Clinhope There was a gas BBQ in this corner until we decided to go back to using charcoal. Much more flavour, but smoky and eye-watering as hell😄
 

Frogster

Well-known member
@macgyver I'm perusing this thread whilst sitting by the BBQ as a hunk of beef cooks through. Making the most of the lovely Melbourne autumn weather. Gas though. Had years on charcoal, but use the gas about x10 since its so easy to fire up.
 

macgyver

Well-known member
@Frogster Gas is so much easier, but after years of using gas we rediscovered charcoal at a friend’s party and wondered why the hell were we not doing this instead. Enjoy and have a pleasant evening🍻👍
 
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Johnny H

Well-known member
I use my gas 10-20x more often than charcoal, but there are some things that require it. I still have a box of binchotan I got from Amazon. It burns HOT.
 

macgyver

Well-known member
@Johnny H Yes, 3 or 5 ring burners are more commonly used for wok cooking but for us it will be mostly pan cooking or larger pots of soup (phó as an example). Occasionally we’ll use the wok (we didn’t have the right set up before indoor or outdoors for wok cooking but now it’s perfect). We usually cook fish, quick steaks etc outside to avoid stinking up the house. The smaller blue gas burner you see is what we were using before, but it isn’t practical for big pots, (not to mention changing out the gas cartridge frequently).
 
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Clinhope

Well-known member
Hmm i was tossing up between a gas or charcoal bbq and I think you just convinced me charcoal is the way to go. As well as watching way to many Guga Foods videos on youtube.
How does the homemade Phó turn out?
 

Johnny H

Well-known member
There's plenty of info on YouTube about how to get the broth clear.

But one thing that not a lot of people do right: you have to absolutely scorch your onions and ginger before you put it in the broth. I use a blowtorch.

Oh, and it's OK to use a lot of MSG. Whoever started that rumor about MSG and "Chinese food syndrome" should be shot.
 

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