What did you cook Part 10- April 2014

Davo · Post by **Davo** » Mon Apr 21, 2014 12:02 pm

I declare this Part 10 open for New Entries

Keep 'em Commin' lads......who'd have thought we'd reach this many chapters of the same category....

Compliments to Buccaneer who began these Topics 3 yrs ago, now well over 400 pages of all your best efforts...well done guys!!

Cheers

Davo

Percel · Post by **Percel** » Mon Apr 21, 2014 12:09 pm

Thread needs a spinning pig stick

Davo · Post by **Davo** » Mon Apr 21, 2014 12:13 pm

I must say....that crackling looks superb....can almost take a bite from here...yummo!!

Card Shark · Post by **Card Shark** » Mon Apr 21, 2014 4:06 pm

A little brisket action here this morning testing a few new things. Smoked this guy with mulberry and macadamia to pre-pulling. CS

Meat and eat · Post by **Meat and eat** » Mon Apr 21, 2014 6:25 pm

A few pork ribs.

Cheers

Meat and eat

Davo · Post by **Davo** » Mon Apr 21, 2014 6:38 pm

Yummmo....you inspired me M&E so I thought I'd chuck on a couple myself

But for lunch today, the Mrs & I decided to do some Yaki-niku (Japanese bbq meat)
So here are the thin beef slices, not sure what type of cut it comes from as they were pre-sliced in a pack, we just sliced it some more and My wife put some Japanese marinade (from a bottle) on them and placed them in the fridge overnight.
Here they were, just out of the fridge and ready to place on the Weber Performer kettle.

Here's the sliced beef and some sliced zucchini and eggplant

We also had some Korean pork strips

Well we're pretty darn full and now just waiting for the ribs to be ready ...might be hungry again by then

Cheers

Davo

Meat and eat · Post by **Meat and eat** » Mon Apr 21, 2014 6:43 pm

Marinated chicken wings.

Cheers

Meat and eat

Smokey · Post by **Smokey** » Mon Apr 21, 2014 6:48 pm

Seafood medley, This featured Tassie Trumpeter I caught in Eden NSW back when the BBQ Blues fest was on.

Rump stir fry (The one I put vinegar on to save it)

Zhuang Preserved Lemon Duck

Meat and eat · Post by **Meat and eat** » Mon Apr 21, 2014 6:53 pm

Some good looking grub there Guys

Cheers

Meat and eat

shayneh2006 · Post by **shayneh2006** » Tue Apr 22, 2014 7:26 pm

And here we go again, bringing on the best of the best..............

Percel, cracker Pork to open. Nice tuff

Card Shark, The Brisket looks melt in ya mouth. Kinda wants me to do another real soon

Meat and eat , you have nailed those pork ribs that's for sure. They look amazing

. Nice meat pull back as well. Top stuff.

Davo, we don't see enough of your cooks, but when we do, its a delight. Great idea having the finer mesh rack over the standard (was going to steel that idea for the grilled Baby Occy I did tonight

.

Meat and eat, Mmmmmm, gotta luv wings. They look tasty and yum. You cant beat wings, with mates, beers with chinwagg

Mick. The Wok is my favourite style of cooking. That spread has surely made me jealous, and wanting to fire up the Wok burner. A question though, is that Wok you are using Stainless???. I would imagine so, otherwise she would be Black, like a well seasoned carbon steel one would look

. Tasty looking dishes presented, for sure.

Keep bringin em on

Shayne

shayneh2006 · Post by **shayneh2006** » Tue Apr 22, 2014 7:39 pm

Chargrilled baby occy with red cap, eggplant and home made Tzatziki

My local fish monger had it on special this week. 16 bux/kg for Australian baby occy.

I just couldn't pass on it

This is the first time I have fed this to the kids, and...................it was all about the look of it

Best I have tried for ever..... but next time, I will just get enough for me and the missus,,,, the kids get baked beans on toast

At least I will have a tasty lunch tomorrow.

Shayne

Smokey · Post by **Smokey** » Tue Apr 22, 2014 7:58 pm

I read the Sunday Terragragh and Mat Moran did a stint on Occy, He was spot on.
That looks fantastic Shayne.

Re the wok? No it was a new cheap mild steel joby I picked up last week, and hence the rockin wok week end

Not black yet but is getting there.
I'm so over it now it's not funny. It will be a week or two before I Do anything Chinese again.
Last night the missus made fried rice with left over duck,,, Tonight I made Buffalo wings and guess what vedge she did??? You guest it, Strir fry

Five nights in a row

Tomorrow is Hogget leg roast and stodge

Card Shark · Post by **Card Shark** » Tue Apr 22, 2014 8:32 pm

shayneh2006 wrote:Chargrilled baby occy with red cap, eggplant and home made Tzatziki

This is the first time I have fed this to the kids, and...................it was all about the look of it

Best I have tried for ever..... but next time, I will just get enough for me and the missus,,,, the kids get baked beans on toast

Shayne

Save this post and bring it along to when the young one's have a 21st or wedding event. CS

Nath · Post by **Nath** » Tue Apr 22, 2014 9:46 pm

Chicken fajitas.
Homemade whole meal wheat tortilla.

Sent from my iPhone using Tapatalk

sosman · Post by **sosman** » Wed Apr 23, 2014 9:22 pm

The last of my hanger steak (for a while):

Aussie BBQ Forum