What Did You Cook Part 7 - April 8/ 2013

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Chargrilled
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Re: What Did You Cook Part 7 - April 8/ 2013

Post by Chargrilled » Fri Apr 12, 2013 10:20 pm

General Tso wrote:
Davo wrote:Wow..this thing is Growing & Growing :D
Whose idea was these threads??
Genius!
I think you can thank buccaneer for that
Haven't seen him in a while.... :wink:


Chargrilled
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Location: Perth, WA

Re: What Did You Cook Part 7 - April 8/ 2013

Post by Chargrilled » Fri Apr 12, 2013 10:24 pm

Reverse sear fillet steak with green peppercorn sauce
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talisker63
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What Did You Cook Part 7 - April 8/ 2013

Post by talisker63 » Fri Apr 12, 2013 11:52 pm

Nice looking steak, me hungry!
Recipe for the sauce please...

Chargrilled
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Location: Perth, WA

Re: What Did You Cook Part 7 - April 8/ 2013

Post by Chargrilled » Sat Apr 13, 2013 12:07 am

talisker63 wrote:Nice looking steak, me hungry!
Recipe for the sauce please...
thanks :)

1 tbsp butter
2 shallots (i normally use but didn't have any)
1 tbsp brandy
50ml white wine
100 ml chicken stock
100 ml cream
3 tbsp green peppercorns in brine, drained

cook shallots in butter till soft, poor in brandy wine and stock, reduce by 3/4 then add cream and peppercorns and simmer
squash the peppercorns for a more intense pepper sauce

Percel
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Re: What Did You Cook Part 7 - April 8/ 2013

Post by Percel » Sat Apr 13, 2013 12:35 am

Great steak Char, and cheers for the sauce

talisker63
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What Did You Cook Part 7 - April 8/ 2013

Post by talisker63 » Sat Apr 13, 2013 6:25 pm

Thanks Chargrilled, will try this with my next steak. Love green peppercorn!

magste
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Re: What Did You Cook Part 7 - April 8/ 2013

Post by magste » Sun Apr 14, 2013 5:32 pm

Ok, I've been a bit lazy with posting for a while.. But here are some recents:

Scotch Fillets

Dry aged using this method: http://www.friendsofhabanos.com/forum/i ... pic=107315 . Turned out really nice..


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Magnus
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A Q, a Keg & a Kettle

magste
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Re: What Did You Cook Part 7 - April 8/ 2013

Post by magste » Sun Apr 14, 2013 5:34 pm

Aussie style spare ribs

Brined for two days and then slow cooked for 5.5 hrs until tender. I'm normally not a fan of these thick cuts, but these turned out fine. To reduce the drying out factor I also kept then in the foil tray for the first 4 hours.


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after 4 hours took them out of the tray to crisp them up

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Last edited by magste on Sun Apr 14, 2013 5:38 pm, edited 1 time in total.
Magnus
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A Q, a Keg & a Kettle

NotoriousPIG
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Re: What Did You Cook Part 7 - April 8/ 2013

Post by NotoriousPIG » Sun Apr 14, 2013 5:36 pm

Both of the steaks on this page are making me hungry!!!!
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donburke wrote:to answer your question "what can be better"
beer & bbq is pretty darn good, but still comes in 2nd to hookers and toot

magste
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Re: What Did You Cook Part 7 - April 8/ 2013

Post by magste » Sun Apr 14, 2013 5:40 pm

Oak Planked salmon

My favorite way of doing fish fillets. I love the subtle smoke flavour the planks give. Foiled spuds on top.

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Magnus
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A Q, a Keg & a Kettle

urbangriller
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Re: What Did You Cook Part 7 - April 8/ 2013

Post by urbangriller » Sun Apr 14, 2013 6:51 pm

Wow Magnus....and your Keg looks so clean!

Chris
Common Sense is so rare these days it should be a Super Power!

Jocool
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Re: What Did You Cook Part 7 - April 8/ 2013

Post by Jocool » Sun Apr 14, 2013 10:28 pm

This is the first time I tried a rib-eye roast. I was a bit hesitant using such an expensive cut, but what the hell. You have to start somewhere.

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Sorry about the crappy photos.

I cooked it to where I wanted it. Med rare...but a bit rarer than normal. My wife insulted me by taking it back to the stove and browning it. :shock:

Chargrilled
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Re: What Did You Cook Part 7 - April 8/ 2013

Post by Chargrilled » Sun Apr 14, 2013 10:51 pm

Salmon on the traeger
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NotoriousPIG
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Re: What Did You Cook Part 7 - April 8/ 2013

Post by NotoriousPIG » Sun Apr 14, 2013 10:55 pm

Is that some sort of butter sauce with the salmon?
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donburke wrote:to answer your question "what can be better"
beer & bbq is pretty darn good, but still comes in 2nd to hookers and toot

Chargrilled
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Joined: Wed Jan 12, 2011 11:14 pm
Location: Perth, WA

Re: What Did You Cook Part 7 - April 8/ 2013

Post by Chargrilled » Sun Apr 14, 2013 11:00 pm

NotoriousPIG wrote:Is that some sort of butter sauce with the salmon?
That's evoo, a mustard vinegarete.
I got most of the oil haha


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