What did you ruin?

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Narmnaleg
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Re: What did you ruin?

Post by Narmnaleg » Sun Nov 16, 2014 9:47 am

Last night I made 12 pizzas. A few were too small, a calzone opened up a little (but salvageable), about 6 or 7 pizzas were excellent, however one was forgotten for 2 minutes and ended up straight in the rubbish. This morning I remembered about this "thread of shame" so I went and pulled it out of the bin. It seems that not even the roaches will touch this :lol:

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Davo
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Re: What did you ruin?

Post by Davo » Sun Nov 16, 2014 10:25 am

Narmnaleg wrote:Last night I made 12 pizzas. A few were too small, a calzone opened up a little (but salvageable), about 6 or 7 pizzas were excellent, however one was forgotten for 2 minutes and ended up straight in the rubbish. This morning I remembered about this "thread of shame" so I went and pulled it out of the bin. It seems that not even the roaches will touch this :lol:

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Hahahaha holy cow Fab....now that's what I'd call a crispy critter :mrgreen:

I had done similar last summer when making some pizzas using the leb bread style pizza bases and I must've been distracted when my good looking young female neighbour knocked on my door wanting to give us something and as we chatted my mrs said.."I can smell something burning"

OH S**T!! I raced out and there is was...a disc of blackness looking like it was just dug out of a bushfire :shock:

to my embarrassment in front of lovely neighbour who didn't know whether to laugh or empathise with me....I sheepishly said "arrrgh...don't worry...got more in the fridge somewhere....after she left....we broke out the cartonised microwave TV dinners :lol: :lol:

Cheers

Davo
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Narmnaleg
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Joined: Mon Jul 19, 2010 4:45 pm
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Re: What did you ruin?

Post by Narmnaleg » Sun Nov 16, 2014 11:22 am

Well at least you had a good reason Davo. There were no good looking neighbours distracting me :)

Gumb

Re: What did you ruin?

Post by Gumb » Sun Nov 16, 2014 11:59 am

Hahaha, now that's funny. I've done exactly the same thing :) Pizza Chernobyl.

I wonder if Beachbums would start a reverse competition. We could vote on the biggest fail. I know I'd have a few entries.

Groovy Gorilla
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Re: What did you ruin?

Post by Groovy Gorilla » Sun Nov 16, 2014 9:07 pm

Bio char cost a fair bit to buy even the mistakes could be worth something as carbon sequestration and terra preta builders
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chilling while grilling

Narmnaleg
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Re: What did you ruin?

Post by Narmnaleg » Sun Nov 16, 2014 9:10 pm

Groovy Gorilla wrote:Bio char cost a fair bit to buy even the mistakes could be worth something as carbon sequestration and terra preta builders
Given my track record I could be rich!

urbangriller
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Location: Perth WA

Re: What did you ruin?

Post by urbangriller » Wed Nov 19, 2014 4:14 pm

Narmnaleg wrote:
Groovy Gorilla wrote:Bio char cost a fair bit to buy even the mistakes could be worth something as carbon sequestration and terra preta builders
Given my track record I could be rich!
Yeah but you'll be hungry! :D

Chris
Common Sense is so rare these days it should be a Super Power!

Narmnaleg
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Re: What did you ruin?

Post by Narmnaleg » Wed Nov 19, 2014 4:30 pm

urbangriller wrote:Yeah but you'll be hungry!
I'm always hungry anyway ;)

Groovy Gorilla
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Re: What did you ruin?

Post by Groovy Gorilla » Wed Nov 19, 2014 5:27 pm

urbangriller wrote:
Narmnaleg wrote:
Groovy Gorilla wrote:Bio char cost a fair bit to buy even the mistakes could be worth something as carbon sequestration and terra preta builders
Given my track record I could be rich!
Yeah but you'll be hungry! :D

Chris
or your farts wont smell :D
life is a trade off
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chilling while grilling

Muppet
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Re: What did you ruin?

Post by Muppet » Wed Nov 26, 2014 12:25 pm

One of my worst tasting cooks in ages Sundays 'lamb roast'
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I've read that legs are better roasted so tried this one with a banksia cone. Deflector in, around 180c pit temp aiming for medium rare internal.
The result was a roast lamb that tasted like burnt engine oil. The banksia cone just smoked and smoked and I suspect I left too much fat on.
I'm thinking I made a few rookie moves here, clarification would be appreciated...
Baby steps...
Current Weaponry - Saffire Kamado, Treager Junior, Outdoorchef 57, Performer 46, 'Fooseball' Grill, Hibachi

Gumb

Re: What did you ruin?

Post by Gumb » Wed Nov 26, 2014 5:50 pm

I'd do a couple of things. First, just use good lump charcoal for a while, experiment with other stuff later. Second, cook at 200c. Third, get rid of the vegie pan and put them directly on the rack around the meat or on the rack underneath. Spuds - par boiled to get them started, pour in the oil (or duck fat is even better), shake them around a bit (lid on !), when they are a bit fluffy, and now coated on the oil, they go on the rack at 200 for about an hour. They come out crispy and nicely done.
Fourth...I like meat under done, especially beef which i like almost raw, same for pork which I have medium-rare, but lamb, no. I find it too fatty. I cook it to about 68c (or around 150F). Just my thoughts.

Muppet
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Re: What did you ruin?

Post by Muppet » Wed Nov 26, 2014 5:59 pm

Gumb wrote:I'd do a couple of things. First, just use good lump charcoal for a while, experiment with other stuff later. Second, cook at 200c. Third, get rid of the vegie pan and put them directly on the rack around the meat or on the rack underneath. Spuds - par boiled to get them started, pour in the oil (or duck fat is even better), shake them around a bit (lid on !), when they are a bit fluffy, and now coated on the oil, they go on the rack at 200 for about an hour. They come out crispy and nicely done.
Fourth...I like meat under done, especially beef which i like almost raw, same for pork which I have medium-rare, but lamb, no. I find it too fatty. I cook it to about 68c (or around 150F). Just my thoughts.
Ok thankyou, cheers.
Baby steps...
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urbangriller
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Re: What did you ruin?

Post by urbangriller » Wed Nov 26, 2014 7:37 pm

What was the Charcoal Muppet? Sounds like you've got a batch not completely carbonised (or its damp), too much sooty black smoke. It won't be the banksia, more likely bad Mangrove charcoal, sometimes gives you a stale "Swampy" smell and taste.

Cheers
Chris
Common Sense is so rare these days it should be a Super Power!

Muppet
Posts: 405
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Location: Wild West

Re: What did you ruin?

Post by Muppet » Wed Nov 26, 2014 7:55 pm

I'm using a mix of True Flame Redgum and Kamado Joe 'hardwood' charcoal. The Kamado joe stuff is large chunks and the True Flame Smaller pieces. It's all I have available until I can get up to the city again. The KJ stuff is smokier but I'm not having that problem without the banksia cone. :?
Baby steps...
Current Weaponry - Saffire Kamado, Treager Junior, Outdoorchef 57, Performer 46, 'Fooseball' Grill, Hibachi

urbangriller
Posts: 9453
Joined: Sun Sep 14, 2008 8:46 pm
Location: Perth WA

Re: What did you ruin?

Post by urbangriller » Wed Nov 26, 2014 8:45 pm

The Banksia gives me a sweet smoke...maybe the cone is wet, or still has the fluff on it?

Chris
Common Sense is so rare these days it should be a Super Power!


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