What Did You Cook Part 8 - Aug 2013

Hammer · Post by **Hammer** » Sun Sep 01, 2013 8:23 am

After a rest the pull

And into home made rolls with slaw

Very happy with wsm!

titch · Post by **titch** » Sun Sep 01, 2013 9:03 am

That looks great, what was the taste like?

Amfibius · Post by **Amfibius** » Sun Sep 01, 2013 10:25 am

Grade 9 Wagyu ribeye, dry aged for 7 weeks by Gary's in Prahran. Sous-vide at 53C for 2 hours, then rested, dried, and finished on charcoal. Condiment on top is mushroom ketchup.

edgy · Post by **edgy** » Sun Sep 01, 2013 12:11 pm

Nice work guys

beermee · Post by **beermee** » Sun Sep 01, 2013 5:13 pm

Pulled Pork and Pork Ribs for lunch today:

urbangriller · Post by **urbangriller** » Sun Sep 01, 2013 6:39 pm

That looks great Gary, and the Nomex gasket looks great as well....I'll have to swap mine over this week!

Chris

Smokey · Post by **Smokey** » Sun Sep 01, 2013 7:48 pm

urbangriller wrote:That looks great Gary, and the Nomex gasket looks great as well....I'll have to swap mine over this week!

Chris

Just had my Nomex lift off on one side as I was lifting the grill out carlessly.
That glue I used is wierd stuff. No biggie ill just glue it back down

flyonline · Post by **flyonline** » Sun Sep 01, 2013 8:50 pm

First crack at some ribs. I did one in foil with a local cider made by a friend and one without foil but basted with the cider. The foiled one was much softer and the bones just fell out, while the non-foiled one was smokier

but a little chewier. Gotta baste more next time and go a lower temp.

Accompanied by fried sweet potato peelings and some slaw. The standout for me though was the gravy made from the juice left behind in the foil.

Steve

Nath · Post by **Nath** » Sun Sep 01, 2013 10:24 pm

Nath

Hammer · Post by **Hammer** » Mon Sep 02, 2013 12:38 pm

titch wrote:That looks great, what was the taste like?

Tasted really good. Also did spiced chicken wings with blue cheese dipping sauce (no pic) for starter.

I vac sealed the left over pork. How is it best to reheat it? microwave or frying pan?

titch · Post by **titch** » Mon Sep 02, 2013 1:20 pm

Hammer wrote:
titch wrote:That looks great, what was the taste like?
Tasted really good. Also did spiced chicken wings with blue cheese dipping sauce (no pic) for starter.

I vac sealed the left over pork. How is it best to reheat it? microwave or frying pan?

in the bag in a pot of water, about 60c,do not boil or simmer the bag may break

beermee · Post by **beermee** » Mon Sep 02, 2013 4:49 pm

urbangriller wrote:That looks great Gary, and the Nomex gasket looks great as well....I'll have to swap mine over this week!

Chris

Chris - The Nomex Gasket makes a huge difference, I'm pleasantly surprised - it's like a brand new Kamado now! And I've absolutely flogged it in the last few months. Nice to see how well they come up with some TLC - a couple of adjustments and a new gasket.

Just had my Nomex lift off on one side as I was lifting the grill out carlessly.
That glue I used is wierd stuff. No biggie ill just glue it back down

SM - what glue did you use on it?

rgds
Gary

Smokey · Post by **Smokey** » Mon Sep 02, 2013 5:48 pm

SM - what glue did you use on it?

The same glue ive been recomending ,,, and others started using

"Fireup" Pyrogrip.
Its sticks but not like a plasticiser.
I suppose its not a read big deal as it does not burn and cleans off easy. A quik squirt and I had it down again.
Also I may have failed on that section in installation as the second the bead is pushed out the seal needs to be pushed down.
It skins up in seconds.

shayneh2006 · Post by **shayneh2006** » Mon Sep 02, 2013 7:42 pm

Nice cooks boys......

Fathers days lunch at the Hodgson's.

I dropped into the Sydney fish markets Saturdayday arvo, on my way home from work, and grabbed 60 bux worth of cooked and green wild king prawns.

The cooked ones were used for Prawn coctails (no pics) and the raw, Garlic King Prawn, filleted Rump and home made Bacon on skewers...... And..... Banannna Sauce marinated King Prawn, skewered with my home made Bacon. Finally, grilled over Gidgee Charcoal. I gotta tell ya, this was big time yummo

Shayne

mcwazza · Post by **mcwazza** » Tue Sep 03, 2013 1:02 am

Lamb shoulder on the Weber with just a few herbs and some garlic.

Matt

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