What Did You Cook Part 8 - Aug 2013

This forum is reserved for "What did you cook posts" and "Pizza Porn". Only post in the current Topics.
Locked
Bruiserbbq
Posts: 24
Joined: Mon Nov 11, 2013 8:48 am
Location: Central Queensland

Re: What Did You Cook Part 8 - Aug 2013

Post by Bruiserbbq » Mon Nov 25, 2013 9:52 am

Hey Smokey Mick…yes the higher the protein the better apparently. But I have found Laucke's Wallaby flour to be superior…it is unbleached…not sure if the lighthouse brand is though.

And Dave one useful tip is once you have mixed up you flour, salt, water & yeast…put in a plastic container thats been sprayed with cooking spray or olive oil...leave to rise in the kitchen for around 2 hrs….then put it in the fridge overnight. (have a look on youtube for no knead bread).

Next day take it out of the fridge and let it stand for 1 hr or so….then empty out onto floured surface and knead it and shape it into the shape you want.

Working with cold dough is a lot easier (not as sticky)…..but it does take longer to rise obviously.

Another tip is to weigh your ingredients rather than 1 cup or 2 cups etc. It's the percentage of water too flour that you need to get right….a basic sandwich loaf would be about 55 - 65% ratio…..ie if you have 600g of flour then 60% water is 360g.

Things like Focaccia or Ciabatta are wetter doughs…..around 80%…and harder to work.


Cheers Mark

Oh and salt content is about 2% of your flour weight.


BeachedBro
Posts: 106
Joined: Wed Mar 20, 2013 10:06 am

What Did You Cook Part 8 - Aug 2013

Post by BeachedBro » Mon Nov 25, 2013 11:20 am

Gumb wrote:
BeachedBro wrote:Doing Asado for the first time on my little Webber using Lump wood charcoal. Wanted to do a slow cook as I've never BBQed anything slowing until seeing some of the results from you guys!

Anyway. Few beers in and I cant seem to regulate the heat. It either dies off or I get too high. At one point I think it was way too high as they started to char. I've got the bottom vents fully opened and the top ones slightly at the moment. Lid on of course.

I'm worried I've over done them already as after I hit that high point they haven't really been soft since. Cooking on 2 hrs so far.

Some flank going on soon. Chimi Churri on the side.



ImageImage
It looks like you've actually direct grilled them, in which case they will just overlook and dry out. For low and slow you need to shield them from the heat below. Use less beads and put the meat on a trivet with foil underneath. But I think trying to regulate temps for a long time on GA is going to be hard work.
Thanks mate. GA?

Oh and the charcoal was in a line down the middle with the Asado on either reside. But I'm guessing that's still too direct?

bbqmad
Posts: 938
Joined: Mon Nov 02, 2009 12:52 pm
Location: Gold Coast Qld
Contact:

Re: What Did You Cook Part 8 - Aug 2013

Post by bbqmad » Mon Nov 25, 2013 11:30 am

Smallish Rump Cap normaly i spit roast em but was going to be busy all day down the paddock......so i'll trust it to the bullet!

Image
Image

Well low n slow we'll see how we go....with Rump being quite a dry cut, although decent fat cap on this baby, rubbed with garlic,tumeric,cumin s&p set her up on bottom shelf



Image

Had a Jimmy going
Image

Long live the bullet :) ......stayed like this for seven hrs

Image

Took it off @ 150f....wrapped and rested 1.5 hrs......climbed to 170f......i coped some flack for being to busy to whatch it "now it's well done gonna be tough as old boots"!!!

You know what......they was wrong :D ....might look well done but was so tender & juicy very happy with this.......plated pics :roll: .......Sorry to busy and forgot!!!


Image
Image
If we weren't supposed to eat animals then why do they taste so good
Weber Platinum
Weber Kettle 22.5"
Bar-b-chef Texas Smoker
Weber Genesis
Weber 18.5" Smokey Mountain

Smokey
Posts: 5958
Joined: Fri Jun 26, 2009 5:47 pm
Location: Terranora- Tweed

Re: What Did You Cook Part 8 - Aug 2013

Post by Smokey » Mon Nov 25, 2013 12:14 pm

Looks good Glen, I reckon rump cap is good done any way.
CS put me onto it as I never thought to order it just buy itself.
If you get a chance one day, Do the route 66 reverse sear on one.
It comes out like soft plasticienne.
You can get low temp (66C) in the wsm buy making a snake.
Easy to do by placing a 6" deap base elcheapo cake tin or a big pinapple tin in the center and just pour the char around it to the top
of the basket.
Leave enough gap in the snake to add a few handfulls of lit char on one end without lighting both ends.
I once held a whole rump for 20 hours doing this (Had to add to the snake- easy to do)
If trees screamed when we cut them down, We wouldn't. If they screamed all the time we would.
http://www.aussiecue.com.au

Bruiserbbq
Posts: 24
Joined: Mon Nov 11, 2013 8:48 am
Location: Central Queensland

Re: What Did You Cook Part 8 - Aug 2013

Post by Bruiserbbq » Mon Nov 25, 2013 1:27 pm

I used my new Kettlepizza on the Royal Kamado last night….a big improvement over just using the Royal Kamado. I did 4 pizzas all under 4 minutes each. All agreed they were the best yet.
I tried to replicate this set up (see link below) using the kamado and an old portable bbq plate.

http://slice.seriouseats.com/archives/2 ... maker.html

Instead of using logs of wood on the charcoal….I just thew in the odd handful of pellets….worked a treat to get an instant burst of heat and flame.

Next time I'll use less charcoal as the bottom plate was a bit too hot.

A few pics.

Image

Image

Image

Image

Image

Image

First Pizza on for 3 minutes.

Image

Bottom of first Pizza on for 3 minutes.

Seriously hot.

Cheers Mark

Card Shark
Posts: 1240
Joined: Mon Jun 06, 2011 10:10 pm
Location: Gold Coast, QLD
Contact:

Re: What Did You Cook Part 8 - Aug 2013

Post by Card Shark » Mon Nov 25, 2013 3:47 pm

That's definitely an interesting device Bruiserbbq.
bbqmad wrote:
Image

Image
Looks like a winner Glen! Is that rub a Moroccan? Don't mind these done direct sliced either but giving the cap a bit of a trim. CS

bbqmad
Posts: 938
Joined: Mon Nov 02, 2009 12:52 pm
Location: Gold Coast Qld
Contact:

Re: What Did You Cook Part 8 - Aug 2013

Post by bbqmad » Mon Nov 25, 2013 4:49 pm

Smokey Mick wrote:Looks good Glen, I reckon rump cap is good done any way.
CS put me onto it as I never thought to order it just buy itself.
If you get a chance one day, Do the route 66 reverse sear on one.
It comes out like soft plasticienne.
You can get low temp (66C) in the wsm buy making a snake.
Easy to do by placing a 6" deap base elcheapo cake tin or a big pinapple tin in the center and just pour the char around it to the top
of the basket.
Leave enough gap in the snake to add a few handfulls of lit char on one end without lighting both ends.
I once held a whole rump for 20 hours doing this (Had to add to the snake- easy to do)
Thanks Mick, i will have to give that a shot.......never done the 66!
Card Shark wrote:Looks like a winner Glen! Is that rub a Moroccan? Don't mind these done direct sliced either but giving the cap a bit of a trim. CS
Rub......let me try an remember!....after a big day working.....i had rather a large night :) Tumeric, coriander, garlic powder, s&p and cumin

I never trimmed the fat any to help it from drying out, you have put Mick and i onto a good thing with these rump caps..great eating :)
Image
If we weren't supposed to eat animals then why do they taste so good
Weber Platinum
Weber Kettle 22.5"
Bar-b-chef Texas Smoker
Weber Genesis
Weber 18.5" Smokey Mountain

Commander Cody
Posts: 2474
Joined: Mon Apr 13, 2009 8:39 pm
Location: lost in the ozone

Re: What Did You Cook Part 8 - Aug 2013

Post by Commander Cody » Mon Nov 25, 2013 5:05 pm

Glen,

was it as good as the caps you and Mick cooked up for Ally..??..

looks good

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

TONKA
Posts: 105
Joined: Thu Dec 27, 2012 5:51 pm

Re: What Did You Cook Part 8 - Aug 2013

Post by TONKA » Mon Nov 25, 2013 6:00 pm

Some sort of lamb leg cuts:

Image

Image
"If your lookin' you ain't cookin"

Buccaneer
Posts: 565
Joined: Mon Jan 21, 2013 8:56 am

Re: What Did You Cook Part 8 - Aug 2013

Post by Buccaneer » Mon Nov 25, 2013 6:04 pm

Used the blender to whip up my own marinade for Nando's chicken.
Surpassed Nando's :o but I think there are a few more tweaks to perfect for us.
The usual suspects, herbage, chilies, garlic and lemon and so on.
Spatchcocked a Mt Barker Free Range hen.
Gawd that Mt Barker is a good chook!

Made a glaze of honey butter and garlic too.
Image


Bagged them in marinade for a day or so and we have Piri Piri African chook and with a Mexican inspired soft taco.

Image
2015 Smokin In The City-Boarshank Redemption
Buccaneer, BeachBums, Alimac23, SilentBob!

Card Shark
Posts: 1240
Joined: Mon Jun 06, 2011 10:10 pm
Location: Gold Coast, QLD
Contact:

Re: What Did You Cook Part 8 - Aug 2013

Post by Card Shark » Mon Nov 25, 2013 6:07 pm

YUMO!

BBQ&BEERS
Posts: 229
Joined: Thu Jun 28, 2012 9:34 am

Re: What Did You Cook Part 8 - Aug 2013

Post by BBQ&BEERS » Tue Nov 26, 2013 2:32 pm

First go at Pastrami

Image

Bruiserbbq
Posts: 24
Joined: Mon Nov 11, 2013 8:48 am
Location: Central Queensland

Re: What Did You Cook Part 8 - Aug 2013

Post by Bruiserbbq » Tue Nov 26, 2013 6:25 pm

Hmmmm nice looking Pastrami there BBQ&BEERS…..must add one on my to do list.


Cheers Mark

Grill Pro Australia
Posts: 1050
Joined: Fri Aug 17, 2012 12:39 pm
Location: Adelaide
Contact:

Re: What Did You Cook Part 8 - Aug 2013

Post by Grill Pro Australia » Tue Nov 26, 2013 8:14 pm

BBQ&BEERS wrote:First go at Pastrami

Image
Totally awesome BBQ&BEERS, that looks seriously good.

I really must give it a go, not really sure where to start tho.... :roll:

Cheers, Dave
Grill Pro Australia
Importing Yoder Smokers, Louisiana, La Caja China, Hammer Stahl,Pellets & BBQ Accessories into Australia
http://www.grillpro.com.au
http://www.louisiana-grills-australia.com.au/
Instagram: @GRILL_PRO

Grill Pro Australia
Posts: 1050
Joined: Fri Aug 17, 2012 12:39 pm
Location: Adelaide
Contact:

Re: What Did You Cook Part 8 - Aug 2013

Post by Grill Pro Australia » Tue Nov 26, 2013 8:22 pm

Chicken breast marinated in Smoke On Wheels Marinade.

Image

Image

Image

"Direct Flame Grilled" on our Pellet Grill, tasted amazing, nothing quite like it :D

Cheers, Dave
Grill Pro Australia
Importing Yoder Smokers, Louisiana, La Caja China, Hammer Stahl,Pellets & BBQ Accessories into Australia
http://www.grillpro.com.au
http://www.louisiana-grills-australia.com.au/
Instagram: @GRILL_PRO


Locked

Who is online

Users browsing this forum: No registered users and 2 guests