Aussie BBQ Forum

Hi all, it's been a while but had to post this. I'm not sure if it's a 205

I finally got a Weber kettle, this 25 year old, one careful owner model which will be known as 'Brunello' as it cost me a bottle of 2007 Brunello di Montalcino. Of course, missing an external tray and a CI grill is necessary but pretty chuffed all the same :D http://rosscoact.smugmug.com/Other/Camer...

Prawns and oysters and 42C salmon to start (deep fried chilli school prawns if they have any)

roast bird platter

pull out the big guns from the cellar to wash it down

I reckon you must be the skinniest bloke at that show Dave

bugger all fat on a goat so take precautions against drying out.

shove lemons and oregano in it for that greek feel

Oh yeah, I don't know what a Freo is but they are a couple of crackers

for something same same but different look up Hugh Fearnley-Whittingstall's lamb shoulder with potatoes and mushrooms. A bit more work but incredibly great eating.

Love the flatbread though Titch

here you go

can't vote for rare backstrap and falling off the bone shoulder in the same poll

they are available at auction but generally with one drawer only unless you slipped in a tool drawer as previously mentioned.

Mick,

I found a recipe for vietnamese brawn in a cookbook I have at home. Do you still want it? Long recipe so scan and post image job.

Cheers
Ross

I had one today and have a shop a couple of hundred metres away from where I live and another a couple of hundred metres from where I work. I found this on the interwebby and it seems pretty reasonable Vietnamese Pate for Banh Mi ingredients: 2 cup bread crumb 1/2 cup water 1 lb chicken liver 1 lb g...

Smokey Mick wrote:Bacon Candy would be a desert

I've done the maple chili candied bacon and it's pretty damn moreish. Pretty good with bacon and egg icecream too

titch wrote:Desert.
What a great idea, Make it Pineapple based

What a great idea, ban pineapple

I think there must be a pic around here somewhere of a chocolate pizza made with IPA rendered lamb fat as the shortening?

But I am so in. Aint no thang for a Traeger. No one will vote for it of course but that's hardly the point really