What Did You Cook Part 11 - January 1 2015

[alimac23]

Wow good work burb those ribs look great!

[skuzy]

cheese cheese and more cheese using my kamado set up for a 7 hour cold smoke

[Grillnoob]

Awesome work gonna get cheezy this weekend

[Gumb]

Those ribs look amazing burb. Pity we don't have a rib competition, you'd be hard to beat with those babies.

And smoked cheese is on my list soon, nice work skuzy.

[burb]

Cheers Gumb, I sometimes get lucky with some decent racks of spares from the butcher, just wish I could get my hands on some meaty baby backs as readily (and at a decent price!).

[Bentley]

Hot Dang those ribs have some nice color!

[sosman]

Skuzy - do you find the cheese is way to smokey with wood chips? I smoked some cheese in a similar way and when I offered a sample to a firey at work, he said it smelt like a smoke damaged house and wouldn't touch it.

[Mckimms]

There's this video going around the interwebs at the moment of a dude wrapping a cheese sandwich in bacon and cooking it so that the cheese is all gooey and oozy.

My mate set a little challenge for me. To do replace the bread with steak. So I bought some steak, had some cheese and bacon at home so decided to do a little cook last night.

I've named it..."The Triple Bypass"

Here's the short video.
https://www.youtube.com/watch?v=KpQPM_LWtBA




Pretty happy with the result of the first time but could definitely improve with more cheese.

Bacon rashers layered
meat on top in the middle
cheese on top of meat with a little cracked pepper
more meat on top of cheese
more bacon rashers layered and then wrapped all over the filling
cooked on the weber Q at 150 C for roughly an hour.

I wanted to make sure the meat was cooked inside.

The hardest part was flipping the damn thing without undoing the rashers a little.

[urbangriller]

wow!

I'd be putting a layer of chilli in to help it on it's journey!

Chris

[burb]

Oh my!

[Grillnoob]

Insanely tasty looking!

[Buccaneer]

Scored some beef cheeks on sale, they looked good so I bought two packs.
When I got home and opened them, I discovered the clever bustards had packed them silver skin in, so there was a lot of tricky knife work to be done. I decided the best way to ensure a tender product was to do a curry, and I chose one of the worlds best curry recipes to use.
Probably not good for the inexperienced cook, and certainly not a wise choice for those unfamiliar with Asian tastes, or screaming hot chili pepper dishes, but just perfect for us.
I used a French oven and cooked the home made curry paste, added the meat and ended up with this rich dish.






Rich, toasty, sweet, sour and spicy, bloody heaven!

[burb]

Nice! Crazy how much they charge for beef cheeks nowadays.

Wife was out on a business dinner so I fired up the kamado for a well balanced meal:

[Buccaneer]

You can't see it but under the snag is grilled onions caramelized,then mustard pickles, then fresh onion, tomato, problano chilli pepper, lime and coriander relish. Lawdy...

[stm]

so I fired up the kamado for a well balanced meal

All the major food groups!