What Did You Cook Part 8 - Aug 2013

edgy · Post by **edgy** » Wed Nov 20, 2013 10:31 am

+1 to that, Buc is always posting food porn...

edgy · Post by **edgy** » Thu Nov 21, 2013 12:25 am

More beef ribs... And some pork n fennel sausages!

There was no survivors!

Bear · Post by **Bear** » Thu Nov 21, 2013 1:37 am

beef ribs.....drool.....

Nath · Post by **Nath** » Thu Nov 21, 2013 2:16 am

Been a bit slack with posting lately. But here are a few of my most recents

Lamb chops on the GA.

Don't know if anyone else does this but the underside of your GA is great for keeping things warm/ toasting bread etc etc.

Plated with some slaw, pickle zuch, pickled watermelon rind.

Pulled lamb wraps

Roast chook for weekly lunches

Rump

Nath

edgy · Post by **edgy** » Thu Nov 21, 2013 9:15 am

Solid post there Nath ^^

Buccaneer · Post by **Buccaneer** » Thu Nov 21, 2013 9:18 am

Geez, thanks Percel, edgy!

Lotta good grub shows up on this genius idea for a thread!

Now let me sully my rep, ordinary looking rush job on the veges, ashamed of the mash but at this point I was rushing and wanting to finish.
Poor effort really.
The peas were good tho, mint form the garden.
The lamb was unbelievably tender, hot and fast with a Mediterranean inspired wet rub I smoked it with apple and hickory.

Top rack or the BSK, tray under it

Came out beautiful. Checking the I.T it was 60C with some parts 69C
Plated. Don't look at the mashed potato.

titch · Post by **titch** » Thu Nov 21, 2013 9:27 am

Genius thread

Great looking lamb Buc

butch · Post by **butch** » Thu Nov 21, 2013 9:33 am

Finally got myself a GA and had to test it out

The big girl in all her glory

GA loaded and ready for maiden voyage. (only had bloody beads left)

Lamb rump marinated in lemon, rosemary and garlic.

Sorry, no more pics as the kids were starving and annoying the shit out of me. Had it on wraps with the usual salads and garlic sauce. Was impressed with the GA, reckon it will get used quite a bit

Butch

Smokey · Post by **Smokey** » Thu Nov 21, 2013 11:42 am

Y Bone, Grilled on the GMG standard set up.
I like Y bones as I can cook them right through like a lamb forquarter chop (No pink) and they develop a nice stong grilled flavour.

LA1 · Post by **LA1** » Thu Nov 21, 2013 12:10 pm

Buccaneer wrote:Geez, thanks Percel, edgy!

Lotta good grub shows up on this genius idea for a thread!

Now let me sully my rep, ordinary looking rush job on the veges, ashamed of the mash but at this point I was rushing and wanting to finish.
Poor effort really.
The peas were good tho, mint form the garden.
The lamb was unbelievably tender, hot and fast with a Mediterranean inspired wet rub I smoked it with apple and hickory.

Buc, think you are being hard on yourself there mate, the roast lamb and the sides all look amazing. A good lamb roast, like the one you've dished up here is of my favourite dishes.

Buccaneer · Post by **Buccaneer** » Thu Nov 21, 2013 4:41 pm

LA1 wrote:
Buccaneer wrote:Geez, thanks Percel, edgy!

Lotta good grub shows up on this genius idea for a thread!

Now let me sully my rep, ordinary looking rush job on the veges, ashamed of the mash but at this point I was rushing and wanting to finish.
Poor effort really.
The peas were good tho, mint form the garden.
The lamb was unbelievably tender, hot and fast with a Mediterranean inspired wet rub I smoked it with apple and hickory.
Buc, think you are being hard on yourself there mate, the roast lamb and the sides all look amazing. A good lamb roast, like the one you've dished up here is of my favourite dishes.

Thanks bro, you re the kinda people I love to cook for...TFO has high expectations and she learned it from me. Doh.

Nath · Post by **Nath** » Thu Nov 21, 2013 11:52 pm

Popped around to swmbo's parents this evening. After a few drinks, burgers where decided for dinner, so I swiftly fired up some heatbeads in the father-in-not-just-yet-laws orphaned kettle (my old black OTS), ran down the local park and grabbed a banksia pod, mixed up some mince. The rest is history. No complaints, everyone was stoked, patties would have been better with "fattier" mince, but that just me being picky.

Nath

travelling_gerry · Post by **travelling_gerry** » Fri Nov 22, 2013 1:02 am

A couple of export Lamb Racks done in the Masterbuilt Smoker with very little smoke over 6 hours.

travelling_gerry · Post by **travelling_gerry** » Fri Nov 22, 2013 1:05 am

Some chillis stuffed with cream cheese and parmesan, wrapped in hungarian salami and smoked for about 90 mins.

NotoriousPIG · Post by **NotoriousPIG** » Fri Nov 22, 2013 1:19 am

travelling_gerry wrote:Some chillis stuffed with cream cheese and parmesan, wrapped in hungarian salami and smoked for about 90 mins.

Now that's what I'm talking about!!! Great stuff TG

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