What Did You Cook Part 8 - Aug 2013

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Bentley
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Re: What Did You Cook Part 8 - Aug 2013

Post by Bentley » Fri Nov 22, 2013 8:07 am

This looks ridiculously good!
travelling_gerry wrote:Image
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butch
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Re: What Did You Cook Part 8 - Aug 2013

Post by butch » Fri Nov 22, 2013 10:54 am

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

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They look awesome mate, gonnah have to give them a go!

Butch

Nath
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What Did You Cook Part 8 - Aug 2013

Post by Nath » Fri Nov 22, 2013 11:39 am

Bentley wrote:This looks ridiculously good!
travelling_gerry wrote:Image
+1


Nath
Nath

Nath
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What Did You Cook Part 8 - Aug 2013

Post by Nath » Fri Nov 22, 2013 11:07 pm

Tandoori chicken tonight in the Kamado.

Get a roaring fire happening in the kamado
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Remember to practice the burping technique when opening the lid, there is some seriously hungry charcoal in there waiting to eat the flesh of your hand.
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I love cooking tandoori chicken like this! Awsome flavour, looks impressive, and keeps the chicken so moist!


Nath
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Percel
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Re: What Did You Cook Part 8 - Aug 2013

Post by Percel » Fri Nov 22, 2013 11:28 pm

Nice Nath, looks smashing

Joe33
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Re: What Did You Cook Part 8 - Aug 2013

Post by Joe33 » Sat Nov 23, 2013 2:36 pm

Nath,
They look fantastic, very nicely done.

Grill Pro Australia
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Re: What Did You Cook Part 8 - Aug 2013

Post by Grill Pro Australia » Sat Nov 23, 2013 3:21 pm

travelling_gerry wrote:Some chillis stuffed with cream cheese and parmesan, wrapped in hungarian salami and smoked for about 90 mins.
Mate, I agree with the others, these look "Seriously" good. I too will have to give then a try.

Cheers, Dave
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BeachedBro
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What Did You Cook Part 8 - Aug 2013

Post by BeachedBro » Sat Nov 23, 2013 5:42 pm

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.



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tfx
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Re: What Did You Cook Part 8 - Aug 2013

Post by tfx » Sun Nov 24, 2013 2:22 am

Got myself a little one serve cast iron pot and had a go at getting some spanish style garlic prawns going while cooking a small lamb rack on the kamado. Inspired by other prawn dishes seen here.

Added olive oil and butter in a 40 60 ratio to about 1 to 1.25 cm deep,
some microplaned onion and big spoon of garlic,
half teaspoon of minced chilli and 1 tbsn paprika and let it come to the sizzle for a few minutes.
Then added a couple tbsns of passata some salt and ground pepper.
Let all get sizzling again then added 200 gms green prawns with tails intact and put lid on.
10 mins and occaisional stir.
Served on little wooden base and when lid opened at table still sizzling but tender. Fantastic.

Could have used some parsley and lemon juice but i didn't have it. Did have inch thick toast fingers with it though as the remaining sauce was worth mopping. Crusty roll would have been good.

Recommend the pot (or a few) for only $12 from bbq's galore. Easy entree or side dish that doesn't need much attention alongside other things cooking as mains.

Didn't take photos but will next time.

Gumb

What Did You Cook Part 8 - Aug 2013

Post by Gumb » Sun Nov 24, 2013 11:11 am

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.

Bruiserbbq
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Re: What Did You Cook Part 8 - Aug 2013

Post by Bruiserbbq » Sun Nov 24, 2013 2:18 pm

My first bread bake using the GMG JB. Set the temp to 220 degrees…..checked 20 mins later….all done….so a little too quick….will try @ 200 degrees next time.


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Sandwich loafs...two thirds white Laucke Wallaby flour….one third self milled whole wheat. 65% water ratio.

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Baguettes….half white Laucke Wallaby flour…half Laucke Crusty White mix. 50% water ratio.

Cheers Mark

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Re: What Did You Cook Part 8 - Aug 2013

Post by Grill Pro Australia » Sun Nov 24, 2013 5:44 pm

Bruiserbbq wrote:My first bread bake using the GMG JB. Set the temp to 220 degrees…..checked 20 mins later….all done….so a little too quick….will try @ 200 degrees next time.


Image

Sandwich loafs...two thirds white Laucke Wallaby flour….one third self milled whole wheat. 65% water ratio.

Image

Baguettes….half white Laucke Wallaby flour…half Laucke Crusty White mix. 50% water ratio.

Cheers Mark
Hi Mark,
I must say that they look seriously good!

I am so going to give bread a go in my Pellet Cooker, any tips for beginners? :D

Cheers, Dave
Grill Pro Australia
Importing Yoder Smokers, Louisiana, La Caja China, Hammer Stahl,Pellets & BBQ Accessories into Australia
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chriso
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Re: What Did You Cook Part 8 - Aug 2013

Post by chriso » Sun Nov 24, 2013 7:03 pm

Had a request for a beef roast, so off to the market to get a three rib rib eye roast.

Straight in at 190c with a bit of hickory in the OTS. Chucked in an onion and got some spuds going too.
Out at 50c internal and rested while we got everything ready. Delicious, and enough left over for a few smokey beef sandwiches for lunch this week.

Ready and waiting.
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Ready for eatin. Bit of gravy went on after this and a buttery roll. Oh yeah.
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Smokey
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Re: What Did You Cook Part 8 - Aug 2013

Post by Smokey » Sun Nov 24, 2013 10:29 pm

Chriso there is not a speck of blood leaking out so you really nailed that.
That is supremely the doneness that I like 8)

Bruiser, I did pick up a 5 kg bag of that flour.
Ive a question for you.
I was led to believe that the higher the protein the better the flour.
I was using lighthouse brand at 12.?? %
The wallaby brand is one percent lower.
Do I have some more learning?
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tfx
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Re: What Did You Cook Part 8 - Aug 2013

Post by tfx » Sun Nov 24, 2013 11:29 pm

Must be the day for baking. That bread looks amazing Mark.

My friend gave me his ex's bread machine in a clean up and I have been having some fun with it (she didn't want it i was promised). Tonight made hot cross buns with residual heat from lamb rack roast in the kamado. Very happy for a first time effort. Used pizza flour from coles. A little bread improver and extra water was the only change frm the breville recipe. Best I have tasted and no fruit!

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So good fresh baked with butter. Reccomend getting a second hand machine to play with. So little effort for a great bonus if you are lighting up anyway. My fav kamado accessory.


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