What Did You Cook Part 11 - January 1 2015

GarthFader · Post by **GarthFader** » Sun Jul 05, 2015 8:04 pm

Thank Chris, I'll give these another go when i've got a little more time up my sleeve... the flavour I came up with was a winner, so with a more appropriate cook time they'll be awesome.

Muppet · Post by **Muppet** » Sun Jul 05, 2015 8:43 pm

urbangriller wrote:
Muppet wrote:Hey Garth im hardly real experienced but beef shorties really need breaking down, you can get them there 3-2-1 or a little longer just naked
And nice cook there mate
Yep, beef ribs 6-7 hours....I go 7 usually (but Management makes me wear clothes!).

Chris

Hmmmmmm mine doesn't mind at all...
As long as I don't burn the sausage

Dez · Post by **Dez** » Sun Jul 05, 2015 8:58 pm

Cooked a cottage pie using left over Brisket. Turned out delicious, tomato sauce was on the table but no one reached for it.

GarthFader · Post by **GarthFader** » Sun Jul 05, 2015 9:02 pm

Good use of some leftovers right there!

Gumb · Post by **Gumb** » Sun Jul 05, 2015 10:08 pm

And a big congrats on your new arrival Garth

Nath · Post by **Nath** » Sun Jul 05, 2015 10:22 pm

Looks good Dez, I once attempted the same thing. I had a complete brain fart and put the cooked brisket through the mincer. What came out the other side was a revolting paste!

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Steaksy · Post by **Steaksy** » Mon Jul 06, 2015 11:06 am

GarthFader wrote:Today was my first cook in 4 months! We bought and renovated a house and had a baby in that time... So i've had absolutely no spare time to cook!

Started off with a quick cook, maple glazed smoked salmon, brined and smoked chicken breasts and some beef ribs.

Beef ribs in a random glaze I made up with what I had available, beer, brown sugar, garlic onion and apple cider vinegar... So goddamn delicious, but they were tough as hell. I'd be keen to hear any tips for cooking these form people with more experience, this was my first attempt and was probably too quick. 200ºF for 2hrs, braising in liquid for the first hour, then taken out and basted regularly for the second hour.

The salmon will be used to make a salmon and cream cheese dip, a smoked salmon pasta for dinner tonight and one fillet for snacking on.

The chicken is just for snacking/sandwiches.

Beefies at 200f will take you anywhere from 8-10hrs, you can knock them out in 6hrs at 275f.

Good to see you got the chance to do a bit of bbq'ing again mate.

Steaksy

dionysus32 · Post by **dionysus32** » Mon Jul 06, 2015 11:23 am

Cooked some burgers last week with cheese centers..
(didn't get proper buns unfortunately)

dionysus32 · Post by **dionysus32** » Mon Jul 06, 2015 11:25 am

And also had my try at pork hocks..

I think I overcooked them slightly while trying to get the crackling right, still tasted good..

Grillnoob · Post by **Grillnoob** » Mon Jul 06, 2015 9:53 pm

as usual lots of great looking food!
never even seen a kronut before Bentley,those salads sound good.
I gotta try pork hocks after seeing the last few posts,top notch work.

weberotgnewbie · Post by **weberotgnewbie** » Tue Jul 07, 2015 12:15 am

Had a crack at two racks of short ribs using the 3-2-1 a week ago... Cuts were a little different. Loved the beef flavour there but should have done a longer cook (snake) to get it nice and tender ! Looking forward to next time already!

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dionysus32 · Post by **dionysus32** » Tue Jul 07, 2015 11:12 am

Mrs made some Ice Cream so we had some spare egg whites..

Thought I would have a go at an aussie fav, sorry forgot to take a pic while out of the oven.

Buccaneer · Post by **Buccaneer** » Mon Jul 13, 2015 9:24 am

Local tuna, so rare to get some that the Japanese haven't bought.
They eat %80 of the worlds seafood, but they didn't get this bit!
Maguro Te Maki: tuna and scallion hand roll, an Osaka speciality

Chunk sashimi and futomaki, sushi rolls.

So. So. Good!

Davo · Post by **Davo** » Mon Jul 13, 2015 11:01 am

Oh man.....that's such a tease....love sushi till the fish swim home.

beachbums · Post by **beachbums** » Mon Jul 13, 2015 12:23 pm

I'm not a sushi fan myself (cold gluggy rice yuk ) but that looks pretty good Bucc. Jan on the other hand would love it.

Cheers, Wayne

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