Search found 64 matches
- Wed Jan 29, 2014 6:40 pm
- Forum: FOOD (INGREDIENTS, MEATS, SAUCES) SUPPLIERS
- Topic: Fantastic meat Melbourne
- Replies: 4
- Views: 3334
Re: Fantastic meat Melbourne
Not an ad Gumb. Did it sound that gushing?
- Fri Jan 24, 2014 3:15 pm
- Forum: WHAT DID YOU COOK
- Topic: What Did You Cook Part 9 - Dec 2013
- Replies: 743
- Views: 172130
Re: What Did You Cook Part 9 - Dec 2013
Still need a good roasting or chipping sput...there is no hope for Pigfood Nadines!
Maybe your best bet is a Farmers Market. To my mind Russet Burbanks are the best for chipping, and pretty good for roasting.
Maybe your best bet is a Farmers Market. To my mind Russet Burbanks are the best for chipping, and pretty good for roasting.
- Thu Jan 23, 2014 9:49 am
- Forum: BIRDS OF A FEATHER
- Topic: Copycat KFC
- Replies: 29
- Views: 21788
Re: Copycat KFC
I made this for my nephews a few months ago, and they thought it was far superior to KFC. No pressure cooker required
http://www.gourmettraveller.com.au/reci ... cue-sauce/
http://www.gourmettraveller.com.au/reci ... cue-sauce/
- Wed Jan 22, 2014 7:07 pm
- Forum: ABBATOIRS
- Topic: Bo La Lot (Vietnamese grilled beef with lemongrass)
- Replies: 11
- Views: 3393
Re: Bo La Lot (Vietnamese grilled beef with lemongrass)
They look great. The leaves are pretty expensive admittedly. I think they were about $45 per kilo.
- Wed Jan 22, 2014 12:49 pm
- Forum: BBQ TECHNIQUES & RECIPES
- Topic: Pork loin on the Kettle
- Replies: 5
- Views: 1979
Re: Pork loin on the Kettle
I am a fan of blast to start to seal and crackle and then down to about 130-40 till done, usually takes about 1/2 hr at blast temp and then about 1 1/2 hr lower to reach 63 internal with a 20 min rest meat is outstanding, that is on a Q300, cheers Tas Interesting. I wouldn't have thought of going t...
- Wed Jan 22, 2014 12:46 pm
- Forum: ABBATOIRS
- Topic: Bo La Lot (Vietnamese grilled beef with lemongrass)
- Replies: 11
- Views: 3393
Re: Bo La Lot (Vietnamese grilled beef with lemongrass)
Yes definitely eat the leaves, They have a great taste.
- Tue Jan 21, 2014 7:25 pm
- Forum: BBQ TECHNIQUES & RECIPES
- Topic: Pork loin on the Kettle
- Replies: 5
- Views: 1979
Pork loin on the Kettle
I am going to roast a 2.5kg pork loin on the Weber kettle on Saturday, and I would love some advice. I have just bought myself a Maverick ET732 :D What temperature should I have the grill for great crackling, and how long will it take? I want to bring the internal temperature to 145f (62.8c) I am th...
- Tue Jan 07, 2014 6:05 pm
- Forum: GAS
- Topic: Enchanted BBQ for sale
- Replies: 3
- Views: 1611
Re: Enchanted BBQ for sale
Yeah pissed myself when I read "A stray piece of lettuce fell onto the grill, and then turned into a white dove. It was delicious"
- Tue Jan 07, 2014 7:09 am
- Forum: GAS
- Topic: Enchanted BBQ for sale
- Replies: 3
- Views: 1611
- Mon Jan 06, 2014 6:37 pm
- Forum: ABBATOIRS
- Topic: Xianjiang Lamb Kebab (Yang Rou Chuan)
- Replies: 14
- Views: 4945
Re: Xianjiang Lamb Kebab (Yang Rou Chuan)
Sorry Mick, my bad. Two hours is the optimal marinating time with that much salt. I did say reduce the salt if you think it's too much. It was pretty salty even with two hours marinating time. I will be interested to see how the revised recipe goes.
- Mon Jan 06, 2014 6:22 pm
- Forum: ABBATOIRS
- Topic: Xianjiang Lamb Kebab (Yang Rou Chuan)
- Replies: 14
- Views: 4945
Re: Xianjiang Lamb Kebab (Yang Rou Chuan)
I think shoulder is definitely the best cut, as you want a bit of fat for flavour and to keep the meat moist. Cut down on the chilli if you want, it won't affect the flavour to much. As Bear said, use the yoghurt for dipping. Serve with plenty of cold beer
- Sun Dec 22, 2013 10:04 pm
- Forum: FOOD (INGREDIENTS, MEATS, SAUCES) SUPPLIERS
- Topic: Fantastic meat Melbourne
- Replies: 4
- Views: 3334
Fantastic meat Melbourne
I would llike to share with you all a newish meat supplier of quality meat in North Carlton. Skinner and Hackett, 400 Rathdowne Street. Skinner and Hackett opened about a year ago in Rathdowne street North Carlton, with the goal of supplying the sort of meat you eat at the best restaurants in Melbou...
- Sat Dec 14, 2013 9:13 pm
- Forum: ABBATOIRS
- Topic: Bo La Lot (Vietnamese grilled beef with lemongrass)
- Replies: 11
- Views: 3393
Re: Bo La Lot (Vietnamese grilled beef with lemongrass)
Oh yeah, soak the betel leaves in warm water for 5 minutes, as they are much easier to roll when moist.
- Sat Dec 14, 2013 8:53 pm
- Forum: ABBATOIRS
- Topic: Bo La Lot (Vietnamese grilled beef with lemongrass)
- Replies: 11
- Views: 3393
Re: Bo La Lot (Vietnamese grilled beef with lemongrass)
I should add that I cooked these on an electric hotplate at our local park, for our monthly dog walkers bbq. They would have been much better over charcoal.
- Sat Dec 14, 2013 8:43 pm
- Forum: ABBATOIRS
- Topic: Bo La Lot (Vietnamese grilled beef with lemongrass)
- Replies: 11
- Views: 3393
Re: Bo La Lot (Vietnamese grilled beef with lemongrass)
Unfortunately no photo's. I rely on my wife to do that, as I can never be bothered to take shots. (to busy cooking or eating). Unfortunately she left the iPhone home on that particular day.