What Did You Cook Part 8 - Aug 2013

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Emo
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What Did You Cook Part 8 - Aug 2013

Post by Emo » Sat Nov 16, 2013 4:26 pm

Pulled pork in the Kettle. ImageImageImageImage


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beachbums
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Re: What Did You Cook Part 8 - Aug 2013

Post by beachbums » Sat Nov 16, 2013 5:58 pm

Nice work Emo

gnol
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Re: What Did You Cook Part 8 - Aug 2013

Post by gnol » Sat Nov 16, 2013 7:45 pm

Some simple cheeseburgers.
Hit the spot.

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Windsurf
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Location: Melbourne

Re: What Did You Cook Part 8 - Aug 2013

Post by Windsurf » Sat Nov 16, 2013 9:03 pm

first reverse sear

On the Q320 - a bit of smoke and 275f for 45 mins to get a 2" rib eye to about 115f. Quick rest and then cranked up above 500f to 130f. Missed true medium rare as the meat crept past 135 when it was resting. Super succulent and tender with great crust. Next time might try lid up for the reverse sear.

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beachbums
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Re: What Did You Cook Part 8 - Aug 2013

Post by beachbums » Sun Nov 17, 2013 11:17 am

All this great food, anyone hungry?

Here's our last cookup http://www.aussiebbq.info/forum/viewtop ... 94#p104094

Cheers, Wayne and Jan


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Nath
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What Did You Cook Part 8 - Aug 2013

Post by Nath » Sun Nov 17, 2013 11:41 am

Making me drool at 8:30 on the morning Wayne.


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Tozza
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Re: What Did You Cook Part 8 - Aug 2013

Post by Tozza » Sun Nov 17, 2013 5:27 pm

This afternoon I did some Woolies beer basted beef ribs on the Kamado.

Started off by pouring a can of PBR beer over the ribs sitting in a foil tray, and giving them a dusting of Masterfoods Season All.
Wrapped them in foil and put them in the Kamado at about 175 degrees C for 75 minutes, then removed from the tray, covered in Sweet Baby Rays BBQ Sauce and sit on the grill for another 10 minutes.
Still came out great and very tender for a quick and hot cook.

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Percel
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Re: What Did You Cook Part 8 - Aug 2013

Post by Percel » Sun Nov 17, 2013 11:12 pm

Took Junior and his chimney mate away on holidays, to assist in some fairly basic cooking (my strength)

Cracking view, cold beer, and a sneaky Margaret River Cab Shiraz that was dancing pirouettes on my tongue.

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Nath
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What Did You Cook Part 8 - Aug 2013

Post by Nath » Mon Nov 18, 2013 12:29 am

Good stuff Percel! I love taking my GA with me when I go away. That's what there designed for!!
Do yourself a favour and find an old cast iron grill from a gasser that you can cut to fit into the GA, remembering to cut out a couple of notches for the lid holding lugs to slot into.


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bbqmad
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Re: What Did You Cook Part 8 - Aug 2013

Post by bbqmad » Mon Nov 18, 2013 11:11 am

Spent all of yesterday turning part of my biggest shed into a stable for Mr Horsie......he's getting older (arn't we all! :) ) and like the rest of us needs somewhere to rest his noggin. Anyway still have to fit some good tucker in somehow...No prep or action shots....busy busy.....but here's how my plate looked after a lonnnnng day!

Herb (Tarragon, garlic, thyne & parsley) encrusted Whole Salmon cooked on my Off-Set

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If we weren't supposed to eat animals then why do they taste so good
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Smokey
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Re: What Did You Cook Part 8 - Aug 2013

Post by Smokey » Mon Nov 18, 2013 3:49 pm

These are on now, Not sure what Im doing but it seems to be going along swimingly.
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The GMG is sitting at 70C and would you believe the buggers are stalling at 60C for some hours now.
Have no idea when to take them off.
Im thinking now. Been on since 9:30 AM
I love this pelet grill :mrgreen:
If trees screamed when we cut them down, We wouldn't. If they screamed all the time we would.
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Commander Cody
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Re: What Did You Cook Part 8 - Aug 2013

Post by Commander Cody » Mon Nov 18, 2013 4:44 pm

Mick bend one and see how the resistance is...................if it bends and not breaks all is good. if it snaps you have taken it too far.......

but i think your timing should be about spot on. right now.

rest and chill...........it is bloody hard work piloting a pellet grill 'ey.........and while you are enjoying that brew, let the sausages do the same ( rest and chill )

good luck

kevin
....up in smoke.....that's where my money goes.....

Smokey
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Re: What Did You Cook Part 8 - Aug 2013

Post by Smokey » Mon Nov 18, 2013 5:00 pm

Commander Cody wrote:Mick bend one and see how the resistance is...................if it bends and not breaks all is good. if it snaps you have taken it too far.......

but i think your timing should be about spot on. right now.

rest and chill...........it is bloody hard work piloting a pellet grill 'ey.........and while you are enjoying that brew, let the sausages do the same ( rest and chill )

good luck

kevin
Thanks mate, They are off, and bendy,,,, ish. :roll:
Taste like choriso. Happy with that.
Interesting what you say about the bendy thing. I would like you to expand on it one day for me so I understand the why of it.
If trees screamed when we cut them down, We wouldn't. If they screamed all the time we would.
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Grill Pro Australia
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Re: What Did You Cook Part 8 - Aug 2013

Post by Grill Pro Australia » Mon Nov 18, 2013 8:01 pm

Seeing its close to Christmas, I thought I would cook a couple of Turkeys in my pellet Cooker.

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I brined them for 12 hours in the fridge - this makes the biggest difference in the end result of juicy Turkey

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Into the Pellet Cooker at 300F for about 4 hours until the breast was 160F in the centre.

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The end result tasted amazing & so juicy.

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Breaky next morning Turkey & Cheese toasted roll.

Cheers, Dave
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Importing Yoder Smokers, Louisiana, La Caja China, Hammer Stahl,Pellets & BBQ Accessories into Australia
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edgy
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Re: What Did You Cook Part 8 - Aug 2013

Post by edgy » Mon Nov 18, 2013 8:20 pm

Both great looking cooks smokey mick and Dave.... Personally I'd want BOTH $ have some of those snags in my turkey roll!!! :lol:
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