What Did You Cook Part 7 - April 8/ 2013

[shayneh2006]

Cheers Ken


Yeh, i am doin those $2/kg ribs today, again trying a different technique .



Shayne

[Bentley]

love me some cast iron...good looking beef!

[donburke]

2 chooks & a baby pig

[shayneh2006]

2 chooks & a baby pig

Nice pic Donburke

Luv it.

Your probably busy right now serving the feast but please, do post some pics of when the cook was finished.


Shayne

[gnol]

i would have thought that things like wings would be done on direct grill?

Hi Zorba. These can be done indirect no problem. Well I seem to do ok with it.

Nice work Gnol
[Shayne

Thanks Shayne. those steaks look very decent as well. I haven't had a decent steak for a while and it is on the menu.

@donburke. Hope you definitely post some pics of that little piggy. Looks great. Like I could attempt to eat the whole thing myself. And is that a brand new spit? *bqq bling*

I was smoking another batch of bacon this afternoon and Mrs gnol decided to make Burritos from the Aldi pack. Got some chicken tenders ready and I cooked them on the Weber.
Not a bad pack. but I must say the salsa was terrible. Luckily she made a batch of her own.







The bacon!! Oh yeah! Lardo baby!! Next time I will make a much larger bacth. Smokin those chillies as well.

[Davo]

No doubt we have some great Q'ers in this forum.....I'm feeling somewhat inadequate in the same room

Great specimens fellas, no wonder a bloke is puttin' on weight looking at all that great tucker....nom nom nom!!

Well it's been a lazy Saturday arvo at my joint, haven't had one of those days in a while so I thought I'd do a bit of smokin' myself while the weather is looking at turning to crap...

Enter WSM and some woollies pork ribs Now I haven't done pork ribs in almost 2 years due to the lack of quality ribs up this way but woollies came good this week and I found probably some of the meatiest ribs I have seen in some time.


Anyway, did the Minion start with a fresh lot of heatbeads and a full chimney starter of lit beads, used the waterpan full of hot water, brought the temp up to 190F then closed all dampers till it stabalised at exactly 225..love it when it does that!!

I put the ribs on at 1pm, and took off just after 6pm after doing the 3 in smoke (hickory) 1hr in the foil with apple juice and a full hour naked and sauced up with my home made sauce using a combo of sauces I had in the fridge. We like our rubs and sauces on the savoury but not too sweet side.

Honestly guys....I don't recommend the 3-2-1 that is often written but I do recommend 3-1-1 with the last 1 hour drawing out to however long it takes till the meats starts ripping away from the bone....these were thick ribs and they only took 5 hours total.


Looks messy I know but damn..they were sooo tender


Oh and I smoked some Chorizo and Wagyu snags too...love em done this way....


Turned out to be some of the best BBQ I've done in a very long time...just need a nice lazy Saturday afternoon

Cheers

Davo

[shayneh2006]

puttin' on weight

Davo. Please tell me you had guests over to help enjoy that large spread of bbqed meat .

Btw, it all looks so good



Shayne

[Davo]

puttin' on weight

Davo. Please tell me you had guests over to help enjoy that large spread of bbqed meat .

Btw, it all looks so good



Shayne

Ummmmmm.....nope

Me and the Mrs scoffed down all those ribs in one sitting.....the snags are for tonight....love smoked chorizo snags

I was in bbq heaven last night and have more appreciayion of what the WSM is capable of.

Cheers

Davo

Chee

[Toast]

All of these are some Serious Great BBQ!

Mighty Fine!

[urbangriller]

My God!

You blokes must be on Sterroids!

Chris

[kendoll]

Ummmmmm.....nope

Me and the Mrs scoffed down all those ribs in one sitting.....the snags are for tonight....love smoked chorizo snags

I was in bbq heaven last night and have more appreciayion of what the WSM is capable of.

Cheers

Davo

Chee

That is a lot of ribs Davo!

I like it!

And I love Chorizo too!

My kind of lazy BBQ day.

Ken

[donburke]

as requested, a few more pics



the piglet was brined overnight in a 20l bucket filled with about 15 litres of water, 1 cup brown sugar, 1 cup salt, garlic, lemongrass, ginger, cinnamon, star anise and a few cloves

it was then dried, i filled the cavity with the same spices as the brine, but fresh ones as i discarded what was in the brine, plus a lime

the skin was rubbed with five spice, salt and a little virgin sesame oil

came out perfect, the spices worked real well together, and the skin came out a perfect crispy crackling all over



the chooks were for the vegetarians, stuffed with a sprig of rosemary, half a head of garlic and 1 sliced mandarin, the skin was drizzled with virgin olive oil, salt and fresh rosemary



all cooked with mallee on the new spit from bbqspitrotisseries, the spit is adjustable, here it was used in the extended position, it was only $265 all up and i was pleasantly surprised with the quality considering the price, whilst it probably wont last a lifetime, it should see a few years use with occasional use, best thing is it all packs up into a small box about 80cm x 60cm x 15cm

[beermee]

nice spit! and a great looking cook too!

Here's my pork neck after 19 hours in the Kamado - about to be wrapped in foil for a couple hours:

[Zorba]

i brought up the idea of 15 hour cooks with the wife and she didnt seem to flinch. so maybe ill be allowed to do overnight webber cooks.

anyways, tonight im doing rotisserie chicken on the gasser, nothing special, just coated it in G Fresh roast chicken seasoning which always comes up really nice. Roasting the veges in there as well (the tray fits under the rotisserie pole, which was lucky.

will put up photos once done.

[donburke]

rib eye roast in progress, simply with salt, pepper, rosemary & a hint of garlic, going to reverse sear it