What did you cook Part 10- April 2014

Nath · Post by **Nath** » Sun Aug 24, 2014 3:20 pm

Smokey wrote:Guys, Put a tong in the sliced pic and you have a comp entry

Yep! Come on fellas don't be shy to to post an entry into the comp thread!

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Emo · Post by **Emo** » Sun Aug 24, 2014 7:45 pm

Today I did half a boned pork shoulder in the Smokey Mountain with some hickory and Banksia pods for smoke. I was worried that it might dry out a bit being only 2 1/2 pounds but the result was the best PP I've done to date.

Card Shark · Post by **Card Shark** » Mon Aug 25, 2014 11:07 pm

Digiq2 gets the responsibility in the large egg today over night with a 2.5 kg chucky. 4 hours in. CS

Edit, pulled images added.

edgy · Post by **edgy** » Tue Aug 26, 2014 10:30 am

That looks delicious mate ^^ I must do another chuck!

beachbums · Post by **beachbums** » Tue Aug 26, 2014 10:52 am

Picked up some cheap scallops and banana prawns which weren't particularly good quality. Had a bit of a fiddle last night and came up with this.............

Some Prawns on the side burner

Some scallops in white wine simmering on the Genesis

Add them to a Polenta smeared board with some roasted pumpkin, beetroot, cherry tomatoes, beans and broccolli. Splash a butter, olive oil, chilli, garlic and black pepper mix over the lot

and grubs up

Chucked the tongs in Mick

It was a cool way to eat. Jan and I just scooped the food up from the board to the plate. Looked a bit like a train smash though. We plan to experiment with it a bit more especially the sauces. Traditionally it has a bolognese type sauce but I'm wondering about something like a Lahksa?

Cheers, Wayne

chriso · Post by **chriso** » Tue Aug 26, 2014 8:52 pm

Peri peri chicken marylands with grilled haloumi, vegies and cous cous.

Emo · Post by **Emo** » Thu Aug 28, 2014 7:30 pm

That looks good, love peri peri chicken.

I just did a basic steak and salad and washed it down with a bottle of Iron Maidens finest beers.

Card Shark · Post by **Card Shark** » Fri Aug 29, 2014 1:27 pm

edgy wrote:That looks delicious mate ^^

Cheers edgy.

Smokey · Post by **Smokey** » Fri Aug 29, 2014 1:46 pm

Card Shark wrote:
edgy wrote:That looks delicious mate ^^
Cheers edgy.

+ 1 that looks sensational CS,

Smokey · Post by **Smokey** » Fri Aug 29, 2014 9:35 pm

Something I've been playing with, A coppa in a small Wine fridge.
Humidity control to 85% for first six weeks was a glass bowl with a small fish tank heater and a meter to regulate.
Pretty simple stuff and used Nitrates in the cure.

Nath · Post by **Nath** » Sat Aug 30, 2014 12:17 am

Nailed it Mick.
Looks bloody awsome

Nath

beermee · Post by **beermee** » Sat Aug 30, 2014 12:47 pm

Absolutely stunning smokey mick!!

Gary

urbangriller · Post by **urbangriller** » Sat Aug 30, 2014 1:10 pm

Woah Mick!

You must be part Eye Tie!

Chris

Smokingefro · Post by **Smokingefro** » Sun Aug 31, 2014 8:43 pm

Beef Short Ribs - firstly basic rub applied then cold smoked with the Smoke Daddy about 2 hours. After 48 hours in the Sous Vide at 56C the ribs returned to the BBQ for finishing and saucing. OMG awesome, the fat completely rendered and the meat still medium but falling off the bone, served with traditional accompaniments of Southern Apple Slaw, Bean Salad and Corn Bread.

chriso · Post by **chriso** » Sun Aug 31, 2014 8:50 pm

Heart attack Sunday. Cooked some bacon in baby rays bbq sauce, caramelized some onion and added it to a crunchy bun with a beef sausage, topped with cheese and back in the OTS to crisp up.

Then the Mrs made sticky date puddings, baked using the leftover charcoal from dinner. I feel sick now.

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