What Did You Cook Part 8 - Aug 2013

titch · Post by **titch** » Sun Sep 29, 2013 5:10 pm

Card Shark wrote:

You have no idea what that pizza is doing to me, I can almost smell it

Card Shark · Post by **Card Shark** » Sun Sep 29, 2013 5:21 pm

Cheers Titch. Starting to get a handle on some different pizza doughs.

Smokey · Post by **Smokey** » Sun Sep 29, 2013 5:26 pm

That one looks quite fluffy CS, Whats your latest mix?

Card Shark · Post by **Card Shark** » Sun Sep 29, 2013 5:40 pm

Have been working through Peter Reinhart's book "American Pie". I'm up to New York style dough.

http://www.amazon.com/American-Pie-Sear ... 1580084222

DaveW · Post by **DaveW** » Sun Sep 29, 2013 5:56 pm

Not quite BBQ, but I did dust the cocktails with Tatonka Dust before they went in the batter.

Fresh caught Flathead that my kidlets named 'Jeremy':

'Jeremy' cocktails with a salad and Chilli relish. If you haven't tried Tatonka Dust yet I strongly recommend it

DaveW
Never get so busy making a living that you forget to make a life!

Percel · Post by **Percel** » Sun Sep 29, 2013 7:43 pm

DaveW wrote:Not quite BBQ, but I did dust the cocktails with Tatonka Dust before they went in the batter.

Fresh caught Flathead that my kidlets named 'Jeremy':

'Jeremy' cocktails with a salad and Chilli relish. If you haven't tried Tatonka Dust yet I strongly recommend it

DaveW
Never get so busy making a living that you forget to make a life!

NIce lizard, do you fish with one of the Duff specials?

DaveW · Post by **DaveW** » Sun Sep 29, 2013 7:52 pm

For sure! Duffy builds all my rods

DaveW
Never get so busy making a living that you forget to make a life!

DaveW · Post by **DaveW** » Sun Sep 29, 2013 7:57 pm

Tonight's effort!

Never tried this before, but here's the link to the Facebook video, hope it works!

https://www.facebook.com/photo.php?v=10202185228898124

Plated up:

I made a sweet potato salad out of a slow roasted sweet potato, diced up with olive oil and added Tatonka Dust. Mrs DaveW rated it as the best yet.

The store bought potato salad was flavorless junk, didn't get eaten and went in the bin!

DaveW
Never get so busy making a living that you forget to make a life!

TONKA · Post by **TONKA** » Sun Sep 29, 2013 7:58 pm

titch wrote: looks like you nailed them

pretty close to it.

also did a handful of ALDI pork sausages and wings of which half were done in Louisiana Wing Rub and the other half in a Myron Mixon chilli rub recipe wth a bit of hickory smoke

Meat and eat · Post by **Meat and eat** » Mon Sep 30, 2013 5:18 am

Lamb shoulder, 9 and a half hours in the pellet pooper.
Went from this-----

To this---
Massive smoke ring,
and oh so moist.

Cheers

Meat and eat

urbangriller · Post by **urbangriller** » Mon Sep 30, 2013 10:21 am

That looks great Meat and eat!

Chris

laxation · Post by **laxation** » Mon Sep 30, 2013 11:17 am

Cooked up some beef and pork ribs on Sunday.

The beef ribs were a massive, thick slab of meat but I knew I wouldn't have time to cook through the whole thing. Ripped off the top layer and cooked it next to the ribs - came out like a delicious brisket, much MUCH better than I expected!

Pork ribs a little underwhelming, not enough meat on the bone (still looking for a place that can sell me some god dam nice pork ribs). But the beef ribs...

Amazing

One rack of pork ribs with hoi sin sauce, no rub. 2 Racks of the ribs with a cajun rub, one mopped after 5 hours. The two slabs of beef I used a brisket rub from USA foods

Meat and eat · Post by **Meat and eat** » Mon Sep 30, 2013 5:57 pm

urbangriller wrote:That looks great Meat and eat!

Chris

Thanks U G

Cheers

Meat and eat

noobbbq · Post by **noobbbq** » Mon Sep 30, 2013 10:25 pm

This weekend I cooked for the first time for guests on my 320. Got some porterhouse steaks and lamb cutles form QVM. Cooked the steaks according to the Captain's cookbook (which is great by the way). One of the cuts was a bit thicker than the other 2 so was a bit on the raw side, but the other 2 were good. Cooked the lamb cutlets 2 minutes each side and it was medium. Still lots of room for improvement but generally satisfied with the outcome.

Meat and eat · Post by **Meat and eat** » Mon Sep 30, 2013 11:41 pm

noobbbq wrote:This weekend I cooked for the first time for guests on my 320. Got some porterhouse steaks and lamb cutles form QVM. Cooked the steaks according to the Captain's cookbook (which is great by the way). One of the cuts was a bit thicker than the other 2 so was a bit on the raw side, but the other 2 were good. Cooked the lamb cutlets 2 minutes each side and it was medium. Still lots of room for improvement but generally satisfied with the outcome.

Good on ya noobbbq.
The learning curve is pretty easy on the 320.
Just keep at it, take a few notes of successes and failures, to refer back to,
and you will be another 'expert' around here in no time at all enjoying food that you couldn't have possibly dreamed about a short time ago.

Keep up the good work brother

Cheers

Meat and eat

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