What Did You Cook Part 8 - Aug 2013

Percel · Post by **Percel** » Thu Oct 31, 2013 9:01 am

Bird, Portuguese marinade, shoved it on a stick (too much bird as I needed the grill for support)

Cooked it, smashed it, felt good, I was the greatest bloke in the world for 45 mins

Nath · Post by **Nath** » Thu Oct 31, 2013 11:27 pm

Last nights dinner.
Cedar planked salmon, grilled veg.
All cooked on the new rig.
Salmon lightly brined.

Still getting used to the gas grill, eggplant slices stuck on me causing a bit of a PITA. Thicker slices next time should suffice.

Nath · Post by **Nath** » Thu Oct 31, 2013 11:36 pm

Tonight.
Naths Surf and Turf with a few spoils from the weekends dive trip.
Caveman steak, Cray tail, mash, steamed broc, garlic-herb-lemon butter.

Caveman T-Bones

A lonely cray tail and an envelope of broccoli to steam away on the Q320

Voilá

edgy · Post by **edgy** » Fri Nov 01, 2013 9:34 am

Holy s*&^ that is a good looking feed! ^^ I need to grab some lump charcoal so I can do some more caveman...

Nath · Post by **Nath** » Fri Nov 01, 2013 10:04 am

Can't beat the flavour of a caveman steak, I'm addicted.

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Card Shark · Post by **Card Shark** » Fri Nov 01, 2013 9:58 pm

Lemon pepper wings with a dash of cholula over black wattle. CS

edgy · Post by **edgy** » Fri Nov 01, 2013 11:11 pm

Beef ribs!!!

Was yum....

LA1 · Post by **LA1** » Fri Nov 01, 2013 11:32 pm

Woolies Cattlemans? What was your method?

Nath · Post by **Nath** » Sat Nov 02, 2013 1:54 am

LA1 wrote:Woolies Cattlemans? What was your method?

If theyre woollies ribs they look decent, though I still have trouble purchasing 60% weight in bone.

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LA1 · Post by **LA1** » Sat Nov 02, 2013 10:46 am

I love em. I now do them 2-1.5-.5 and they come up nice and tender. Key is getting the membrane off the back (which is much harder than pork or lamb) and a good rub to start and a glaze at the end for texture and presentation.

Buccaneer · Post by **Buccaneer** » Sat Nov 02, 2013 11:58 am

Made Thai chicken breast with holy basil, wokked it.

served on rice.

Simple salty and spicy and garlic-ey, you can find this dish anywhere in Thailand it is so popular.
Usually made with minced chicken or beef, and you know I am off minced meat at the moment so...

quantocks · Post by **quantocks** » Sat Nov 02, 2013 8:52 pm

Bear · Post by **Bear** » Sun Nov 03, 2013 10:24 am

Don't leave us hanging quantocks....

BBQ&BEERS · Post by **BBQ&BEERS** » Sun Nov 03, 2013 10:36 am

Jerky

Wings for lunch

Beef ribs for dinner

Nath · Post by **Nath** » Sun Nov 03, 2013 12:12 pm

Quantocks, that's the perfect victim for a Caveman steak!
What did you do with it, don't leave us hanging.

Card Shark, love that rack!

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