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Re: What Did You Cook Part 8 - Aug 2013

Posted: Mon Nov 25, 2013 9:52 am
by Bruiserbbq
Hey Smokey Mick…yes the higher the protein the better apparently. But I have found Laucke's Wallaby flour to be superior…it is unbleached…not sure if the lighthouse brand is though.

And Dave one useful tip is once you have mixed up you flour, salt, water & yeast…put in a plastic container thats been sprayed with cooking spray or olive oil...leave to rise in the kitchen for around 2 hrs….then put it in the fridge overnight. (have a look on youtube for no knead bread).

Next day take it out of the fridge and let it stand for 1 hr or so….then empty out onto floured surface and knead it and shape it into the shape you want.

Working with cold dough is a lot easier (not as sticky)…..but it does take longer to rise obviously.

Another tip is to weigh your ingredients rather than 1 cup or 2 cups etc. It's the percentage of water too flour that you need to get right….a basic sandwich loaf would be about 55 - 65% ratio…..ie if you have 600g of flour then 60% water is 360g.

Things like Focaccia or Ciabatta are wetter doughs…..around 80%…and harder to work.


Cheers Mark

Oh and salt content is about 2% of your flour weight.

What Did You Cook Part 8 - Aug 2013

Posted: Mon Nov 25, 2013 11:20 am
by BeachedBro
Gumb wrote:
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.



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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.
Thanks mate. GA?

Oh and the charcoal was in a line down the middle with the Asado on either reside. But I'm guessing that's still too direct?

Re: What Did You Cook Part 8 - Aug 2013

Posted: Mon Nov 25, 2013 11:30 am
by bbqmad
Smallish Rump Cap normaly i spit roast em but was going to be busy all day down the paddock......so i'll trust it to the bullet!

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Well low n slow we'll see how we go....with Rump being quite a dry cut, although decent fat cap on this baby, rubbed with garlic,tumeric,cumin s&p set her up on bottom shelf



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Had a Jimmy going
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Long live the bullet :) ......stayed like this for seven hrs

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Took it off @ 150f....wrapped and rested 1.5 hrs......climbed to 170f......i coped some flack for being to busy to whatch it "now it's well done gonna be tough as old boots"!!!

You know what......they was wrong :D ....might look well done but was so tender & juicy very happy with this.......plated pics :roll: .......Sorry to busy and forgot!!!


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Re: What Did You Cook Part 8 - Aug 2013

Posted: Mon Nov 25, 2013 12:14 pm
by Smokey
Looks good Glen, I reckon rump cap is good done any way.
CS put me onto it as I never thought to order it just buy itself.
If you get a chance one day, Do the route 66 reverse sear on one.
It comes out like soft plasticienne.
You can get low temp (66C) in the wsm buy making a snake.
Easy to do by placing a 6" deap base elcheapo cake tin or a big pinapple tin in the center and just pour the char around it to the top
of the basket.
Leave enough gap in the snake to add a few handfulls of lit char on one end without lighting both ends.
I once held a whole rump for 20 hours doing this (Had to add to the snake- easy to do)

Re: What Did You Cook Part 8 - Aug 2013

Posted: Mon Nov 25, 2013 1:27 pm
by Bruiserbbq
I used my new Kettlepizza on the Royal Kamado last night….a big improvement over just using the Royal Kamado. I did 4 pizzas all under 4 minutes each. All agreed they were the best yet.
I tried to replicate this set up (see link below) using the kamado and an old portable bbq plate.

http://slice.seriouseats.com/archives/2 ... maker.html

Instead of using logs of wood on the charcoal….I just thew in the odd handful of pellets….worked a treat to get an instant burst of heat and flame.

Next time I'll use less charcoal as the bottom plate was a bit too hot.

A few pics.

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First Pizza on for 3 minutes.

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Bottom of first Pizza on for 3 minutes.

Seriously hot.

Cheers Mark

Re: What Did You Cook Part 8 - Aug 2013

Posted: Mon Nov 25, 2013 3:47 pm
by Card Shark
That's definitely an interesting device Bruiserbbq.
bbqmad wrote:
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Looks like a winner Glen! Is that rub a Moroccan? Don't mind these done direct sliced either but giving the cap a bit of a trim. CS

Re: What Did You Cook Part 8 - Aug 2013

Posted: Mon Nov 25, 2013 4:49 pm
by bbqmad
Smokey Mick wrote:Looks good Glen, I reckon rump cap is good done any way.
CS put me onto it as I never thought to order it just buy itself.
If you get a chance one day, Do the route 66 reverse sear on one.
It comes out like soft plasticienne.
You can get low temp (66C) in the wsm buy making a snake.
Easy to do by placing a 6" deap base elcheapo cake tin or a big pinapple tin in the center and just pour the char around it to the top
of the basket.
Leave enough gap in the snake to add a few handfulls of lit char on one end without lighting both ends.
I once held a whole rump for 20 hours doing this (Had to add to the snake- easy to do)
Thanks Mick, i will have to give that a shot.......never done the 66!
Card Shark wrote:Looks like a winner Glen! Is that rub a Moroccan? Don't mind these done direct sliced either but giving the cap a bit of a trim. CS
Rub......let me try an remember!....after a big day working.....i had rather a large night :) Tumeric, coriander, garlic powder, s&p and cumin

I never trimmed the fat any to help it from drying out, you have put Mick and i onto a good thing with these rump caps..great eating :)

Re: What Did You Cook Part 8 - Aug 2013

Posted: Mon Nov 25, 2013 5:05 pm
by Commander Cody
Glen,

was it as good as the caps you and Mick cooked up for Ally..??..

looks good

kevin

Re: What Did You Cook Part 8 - Aug 2013

Posted: Mon Nov 25, 2013 6:00 pm
by TONKA
Some sort of lamb leg cuts:

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Re: What Did You Cook Part 8 - Aug 2013

Posted: Mon Nov 25, 2013 6:04 pm
by Buccaneer
Used the blender to whip up my own marinade for Nando's chicken.
Surpassed Nando's :o but I think there are a few more tweaks to perfect for us.
The usual suspects, herbage, chilies, garlic and lemon and so on.
Spatchcocked a Mt Barker Free Range hen.
Gawd that Mt Barker is a good chook!

Made a glaze of honey butter and garlic too.
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Bagged them in marinade for a day or so and we have Piri Piri African chook and with a Mexican inspired soft taco.

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Re: What Did You Cook Part 8 - Aug 2013

Posted: Mon Nov 25, 2013 6:07 pm
by Card Shark
YUMO!

Re: What Did You Cook Part 8 - Aug 2013

Posted: Tue Nov 26, 2013 2:32 pm
by BBQ&BEERS
First go at Pastrami

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Re: What Did You Cook Part 8 - Aug 2013

Posted: Tue Nov 26, 2013 6:25 pm
by Bruiserbbq
Hmmmm nice looking Pastrami there BBQ&BEERS…..must add one on my to do list.


Cheers Mark

Re: What Did You Cook Part 8 - Aug 2013

Posted: Tue Nov 26, 2013 8:14 pm
by Grill Pro Australia
BBQ&BEERS wrote:First go at Pastrami

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Totally awesome BBQ&BEERS, that looks seriously good.

I really must give it a go, not really sure where to start tho.... :roll:

Cheers, Dave

Re: What Did You Cook Part 8 - Aug 2013

Posted: Tue Nov 26, 2013 8:22 pm
by Grill Pro Australia
Chicken breast marinated in Smoke On Wheels Marinade.

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"Direct Flame Grilled" on our Pellet Grill, tasted amazing, nothing quite like it :D

Cheers, Dave