What Did You Cook Part 9 - Dec 2013

Percel · Post by **Percel** » Sat Jan 04, 2014 10:36 pm

Clean looking salad there Nath, stands up on its own, nice.

ghent · Post by **ghent** » Sat Jan 04, 2014 10:51 pm

Busio90,
I know it's a BBQ forum but any recipe on the salad? Specifically - how did you pickle the watermelon?

Nath · Post by **Nath** » Sat Jan 04, 2014 11:35 pm

ghent wrote:Busio90,
I know it's a BBQ forum but any recipe on the salad? Specifically - how did you pickle the watermelon?

Salad was from Pitt cue co. book and was really refreshing.
Ditto with the pickled watermelon rind. Basically the white part of watermelon with a little redish flesh attached pickled.
It's good, but I think next time I may water down the pickling liquid as her indoors isn't too much of a fan.

Sent from my iPad using Tapatalk HD

Nath · Post by **Nath** » Sun Jan 05, 2014 1:12 am

PM me if you want the recipes and I'll send you a pic

Nath

gnol · Post by **gnol** » Sun Jan 05, 2014 6:39 am

Last nights quick snack for me.

Yamapro · Post by **Yamapro** » Sun Jan 05, 2014 4:51 pm

It's my last taste of freedom so to celebrate I have treated myself to a proper cookout. Pulled pork, proper baked beans, soft rolls and slaw...

Here's the progress: (never done beans like this before so served a snack portion as a 'test')

[/URL] Pork at about halfway (160f internal)

[/URL] Messy looking beans (not strictly BBQ but a perfect partner!)

[/URL] Snack o Beans... realy tasty!

Toast · Post by **Toast** » Sun Jan 05, 2014 6:48 pm

urbangriller wrote:Toast,

I got one of those from Masters Hardware here, only $99, a bargain!..yet to fire it up, but now I've seen your Turkey, I'm on a mission!

Cheers
Chris

Sorry to be so long getting back. Someone told me I had a good time over the Holidays. Did a small turkey in The Big Easy for Christmas along with some other dishes. After seeing you Folks cook, I want to come down and party with Y'all.

The Wife got to cookin too:

Chris, I've Cajun fryed hundreds of turkeys in peanut oil. I would put these oil less birds against any!

urbangriller · Post by **urbangriller** » Sun Jan 05, 2014 7:35 pm

Awesome toast,

Mate that bird looks real good!

I did try mine out over the break...I was impressed!

Cheers
Chris

Yamapro · Post by **Yamapro** » Sun Jan 05, 2014 8:02 pm

All finished and Delish!

Went to 200 - then rested for about half hour

Just pulled my pork!

Plated up with the beans, home made slaw, soft white rolls and a splash of Beerenberg BBQ sauce

Now I'm sleepy!

chrisg · Post by **chrisg** » Sun Jan 05, 2014 8:18 pm

Not sure who the peanut oil comment was addressed to but after being married to a woman who could expire in 5 mins from exposure, anaphylactic shock, I've banned it and all peanut stuff from the house. Not easy, love peanuts myself, but doing 200kph on South Street, utterly illegal, on NYE 2005 persuaded me it was easier to just stay away.

I'm not married to her anymore and my now wife loves peanut butter so tolerated, but no more oil, butter you can seal etc, oil in cooking, just no.

I do agree, oil is not really needed at all if you prep right, but it's never that simple, Rice Bran is what I use if the temp is too high for EVOL.

The shock affects of peanuts, actually it's some bacteria that can grow on the nut, is dramatic and potentially fatal - in that marriage I had to bully past over-stretched ER personnel at Freo Hospital, Royal Perth and had a far quicker response at St John of God in Murdoch, which was the wild ride.

A bit of a crusade I guess, a lot of people have that potentially fatal allergy, it's a strange one, can grow from just queasy to can't breathe to death and can also come on later in life, I just avoid it for cooking totally, ER is not my favorite place.

I'm sorry if I post it all over the forum but you really do not want to be the helpless one trying to keep someone alive when all she did was eat a damned nut or it's cooked result.

Just how I took her to Asia, several times, without incident, is a damned mystery. I thought it was that the high heat of the oil was killing the bacteria, until the trip to Freo was caused by some seared duck in a restaurant that had been in peanut oil.

Just not nice, and in this post I am probably over-reacting, just want to keep the message front and centre

Cheers

gnol · Post by **gnol** » Sun Jan 05, 2014 8:55 pm

Had visitors around and overcooked it just a bit too much. Still went down great with some sauce and onion gravy. The Baby Rays Steakhouse marinade and sauce labelled bottle is very god.
Potatoes in foil are home grown.

Burnt offerings · Post by **Burnt offerings** » Sun Jan 05, 2014 9:08 pm

Pulled pork rolls tonight.

Continued next post...

titch · Post by **titch** » Sun Jan 05, 2014 9:08 pm

Hell you guys can cook

Burnt offerings · Post by **Burnt offerings** » Sun Jan 05, 2014 9:11 pm

We had them, plain, with Carolina sauce as well as with coleslaw.

I have a full write up in the pork section.

Warren

gnol · Post by **gnol** » Sun Jan 05, 2014 9:28 pm

titch wrote:Hell you guys can cook

Well thank you titch.
You do a perfect job yourself.

Aussie BBQ Forum