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

Posted: Sun Jun 02, 2013 5:50 pm
by donburke
no time for this 'reverse sear' business the wife says, the kids are hungry

foot on the gas

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

Posted: Sun Jun 02, 2013 6:57 pm
by donburke
cooked & devoured

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

Posted: Sun Jun 02, 2013 8:32 pm
by Zorba
and now, as promised

just started:
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1 hour in
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all done (a bit blurry):
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ready to carve:
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served:
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eaten:
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Re: What Did You Cook Part 7 - April 8/ 2013

Posted: Sun Jun 02, 2013 8:33 pm
by anakha
beermee wrote: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:
20+ hours for a pork neck seems like a really long time. How big was it and what temp were you cooking it at?

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

Posted: Sun Jun 02, 2013 9:06 pm
by Gumb
HHHmmm.... Yum cha today, which included steamed BBQ pork buns. I did the pork (shoulder) yesterday in the kamado, low and slow. It was smothered in Char Siew sauce and smoked with some apple wood. The pork was really moist and tasty so we pulled it and then added the rest of the ingredients for the filling and left it in the frig overnight.

Today we made the dough for the buns, filled them with the pork and sauce mixture, stuck them in the steamer and they were bloody amazing ! I haven't tried this before but have always been a fan of steamed pork buns at the local Chinese, but these were equally as good, if not better !

**later edit : I've posted the recipe and instructions in the pork section as requested.

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

Posted: Sun Jun 02, 2013 10:55 pm
by kendoll
OMG! Brilliant! Man I love those. Kind of dont want to be able to make them. :D

Great work mate, can you post the details in the pork section?

Ken

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

Posted: Sun Jun 02, 2013 11:27 pm
by Gumb
will do, I'll try and do it tomorrow night.

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

Posted: Mon Jun 03, 2013 9:01 am
by Bentley
This is Chinese Bao? You are using a leavened dough? Looks great!

Gumb wrote:...with the pork and sauce mixture, stuck them in the steamer and they were bloody amazing ! I haven't tried this before but have always been a fan of steamed pork buns at the local Chinese

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

Posted: Mon Jun 03, 2013 10:32 am
by bbqmad
My Lord!.......Food on here is incredible

Decided to low n slow a couple of T bones on the WSM knowing they wouldn't have a good visual char but went ahead any way because i am lovin how this thing cooks i am blown away how everything is so tender, and yes it didn't fail again steaks were melt in your mouth.....fall apart just visually doesn't look great, also a couple of chicken qtrs.

Chicken brined overnight and air dryed
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Rubbed with this mix
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Mixed these two together for brushing on chick's
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Ready

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mate wanted pepper sauce on his

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

Posted: Mon Jun 03, 2013 5:20 pm
by chriso
donburke wrote:no time for this 'reverse sear' business the wife says, the kids are hungry
That meal looks delicious, but those photos are excellent, very professional. They really do it justice. My pics come out blurry or destroyed by a harsh flash. I don't mind a bit of photography but taking quality photos of food certainly is an art.

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

Posted: Mon Jun 03, 2013 5:23 pm
by chriso
Beaver wrote:Cured, hung, smoked, calved
Bacon!
Absolutely awesome. I would love to do this one day. I'm not too familiar with kamados but that looks like a pretty custom setup you have there. Homemade bacon must taste amazing.

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

Posted: Tue Jun 04, 2013 1:31 am
by peteru
It's the lens and sensor size. :wink:

I imagine that an F1.4 35mm prime on a D5 Mark III would not have been cheap, but the results are excellent.

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

Posted: Tue Jun 04, 2013 10:32 am
by donburke
chriso wrote:
donburke wrote:no time for this 'reverse sear' business the wife says, the kids are hungry
That meal looks delicious, but those photos are excellent, very professional. They really do it justice. My pics come out blurry or destroyed by a harsh flash. I don't mind a bit of photography but taking quality photos of food certainly is an art.
thanks for the compliment chriso,

I'm also not a fan of using a flash, wherever possible I use available light, if your camera has the option (most do), bump up the iso, turn the flash off and open up the aperture and keep a steady hand (i.e. don't do it pissed !)

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

Posted: Tue Jun 04, 2013 10:36 am
by donburke
peteru wrote:It's the lens and sensor size. :wink:

I imagine that an F1.4 35mm prime on a D5 Mark III would not have been cheap, but the results are excellent.
not cheap is a relative term, compared to a Hasselblad h5d it is cheap :)

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

Posted: Tue Jun 04, 2013 7:31 pm
by shayneh2006
Penne with Itallian Sausages

Snags were grilled on the GA

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Shayne