What Did You Cook Part 8 - Aug 2013

bbqmad · Post by **bbqmad** » Tue Sep 03, 2013 4:34 pm

MORE SCHWEINSHAXE

Lovin these Pork Knuckles from Aldi - shame they are finishing soon!

All rubbed up

Cooked on Off-Set with Wattle

Decided to steam them with Pepsi & water for a 4hrs first double wrapped in foil, was a good decision meat was fall apart tender.

Betta head in to the shed for some refreshment

Crisp em up towards the end

Plate em

Smokey · Post by **Smokey** » Tue Sep 03, 2013 4:58 pm

Morish Glen, I just love these shanks. I did some on Sunday in the egg with old bay seasoning and Himalayan pink salt.
Did the super hot then brought the fire down thingy that UG does
Cola really is a cool ingreedient.
Had a mate who worked as a chef at parlament house 25 years ago and he told me about coke sauce and how much the pollies liked it.

shayneh2006 · Post by **shayneh2006** » Tue Sep 03, 2013 9:13 pm

Smokey Mick wrote:Had a mate who worked as a chef at parlament house 25 years ago and he told me about coke sauce and how much the pollies liked it.

Would that be why most pollies are tubs of lard

I had to throw that in,,,,,,,, and as always.............just kidding.

Shayne

Toast · Post by **Toast** » Wed Sep 04, 2013 2:47 pm

Did some pork ribs on the 18.5" WSM for a local Holiday and the Brother Outlaw got involved:

3 packs of spare ribs:

Trimmed St. Louis style with rub:

Set up the smoke with hickory, pecan and peach wood:

Rib Racked on on bottom and two on top:

Out after 3 hours in smoke and 2 hours in foil with apple juice and butter:

BIL did Burgers and boudin:

Plated:

A Good time was had by all. Thanks for Lookin'!

Card Shark · Post by **Card Shark** » Wed Sep 04, 2013 3:30 pm

Overnight brisket served for lunch today. Rub = dizzy dust / slap ya mama /ground pepper corns. Smoked with Sandalwood.

Nath · Post by **Nath** » Wed Sep 04, 2013 11:46 pm

Start with one sea bug

Perform lobotomy and hemisect.
Wash out head cheese.
Sear cut side down on your GA

Flip over and smear with garlic butter

Cook until just opaque.
Serve with salad, grilled lime and grilled zucchini.

Nath

Bentley · Post by **Bentley** » Thu Sep 05, 2013 12:57 pm

1st time I have seen a cross section of this wood...Man would I love to get some of this to turn on my lathe back in Virginia...I bet it would makes some sweet bowls!

bbqmad wrote: Cooked on Off-Set with Wattle

shayneh2006 · Post by **shayneh2006** » Thu Sep 05, 2013 7:33 pm

Nath,,,,,, Oh yeh....

Those crays surely do look the goods.

Nice work pal.

Shayne

Nath · Post by **Nath** » Thu Sep 05, 2013 8:46 pm

shayneh2006 wrote:Nath,,,,,, Oh yeh....

Those crays surely do look the goods.

Nice work pal.

Shayne

cheers shayne, it's out of season now, UG will be getting the last 2 from the deep freeze this weekend.

Nath

urbangriller · Post by **urbangriller** » Sat Sep 07, 2013 4:49 pm

Busio90 wrote:
shayneh2006 wrote:Nath,,,,,, Oh yeh....

Those crays surely do look the goods.

Nice work pal.

Shayne
cheers shayne, it's out of season now, UG will be getting the last 2 from the deep freeze this weekend.

Nath

And I have a plan for them once my GMG Jum Bowie gets here!

Thanks Nathan!

Chris

Nath · Post by **Nath** » Sat Sep 07, 2013 5:13 pm

urbangriller wrote:
Busio90 wrote:
shayneh2006 wrote:Nath,,,,,, Oh yeh....

Those crays surely do look the goods.

Nice work pal.

Shayne
cheers shayne, it's out of season now, UG will be getting the last 2 from the deep freeze this weekend.

Nath
And I have a plan for them once my GMG Jum Bowie gets here!

Thanks Nathan!

Chris

Awsome! Can't wait too see what you do with them!

Nath

Yorto · Post by **Yorto** » Sat Sep 07, 2013 5:19 pm

Tried first full chook last night with a beer up its bum.. Might have to invest in a stainless steel holder instead as I found no benefit of doing the beer can chicken.

Rinsed with water, pat dried. Bit of oil and then used some magic dust inside and out

Smoked with chunks of lemon from my own tree. (smoker box had no pellets in it)

Tasted so good with the magic dust leaving a taste deep into the breast

titch · Post by **titch** » Sat Sep 07, 2013 5:42 pm

That Chicken looks brilliant.
I find no difference with the can up its bum, just the bling I believe

urbangriller · Post by **urbangriller** » Sat Sep 07, 2013 6:57 pm

I'm sure the only thing the can does is stand the chook up for even airflow, like a poor mans rotiserie! Think about it, for the liquid in the can to steam the inside the liquid must be boiling...by that time the chook is over done!

Chris

jdonly1 · Post by **jdonly1** » Sat Sep 07, 2013 7:38 pm

That chook looks killa

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