What Did You Cook Part 11 - January 1 2015

ozwaz · Post by **ozwaz** » Mon Aug 31, 2015 12:54 pm

Dez wrote:Managed to save these poor burgers and bacon from a dismal fate in the kitchen fry pan.

Good man, I can't stand cruelty to animals......

Nath · Post by **Nath** » Tue Sep 01, 2015 5:29 pm

ozwaz wrote:Hi Burb,

Make sure you check out the trolley where they have the marked down stuff, can get some real bargains.

I've been eyeing off those briskets too, but have never done one. Should I get one with more fat on it? Would brining be an option to get a bit more moisture in?

Those snags especially look super good.

Wazza

Hey Waz, just look for something with the most marbling, not necessarily amount of fat on top.

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Buccaneer · Post by **Buccaneer** » Fri Sep 04, 2015 9:45 am

Been missing my Asian food lately.
Found some beef back strap in the freezer so I took care of business.
BOOM!
Beef Soy Chum with garlic, capsicum, straw mushrooms, bamboo shoots and water chestnuts.

Dez · Post by **Dez** » Fri Sep 04, 2015 9:06 pm

Mmm. That looks damn good!

Bentley · Post by **Bentley** » Sat Sep 05, 2015 10:27 am

Ohhhhh Baby! I think I would like Beef Soy Chum!

Buccaneer · Post by **Buccaneer** » Tue Sep 08, 2015 8:08 am

Thanks Dez, thanks Bentley.
Can't imagine people not liking this, so good!
Appreciate the time taken to comment!

Buccaneer · Post by **Buccaneer** » Tue Sep 08, 2015 8:20 am

Did a FR Chook on the Kamado, dry Italian herb seasoning and whacked it on at 250f with a little smoke, rising temp to 450f.
I always misjudge chook but just keep trying, and caught this one just a smidge past my target so happy with that.

Note the red splotches at the joints, perfect! We talked about this at the Speakeasy, Kylie, Rob and Chris.
The chicken flesh retains all it's moisture and the flesh is glassy, and has a more pronounced flavour that when it enters the high 60's C of I.T and on.
I got lucky!

I made some 'biscuits' (scones in a biscuit style

) earlier so the missus and I could have a breakfast scone with our coffee.

Maple Syrup, double cream and fresh strawberries. The diet is going well...

Served Chook meal one with keg roasted veges and some green beans in garlic Evoo

Then, we get to eat leftovers.

Biscuits and chicken in gravy!

Thank you Mt Barker chickens!!

Bentley · Post by **Bentley** » Tue Sep 08, 2015 8:47 am

What fat do you use to cut into your biscuits?

Buccaneer · Post by **Buccaneer** » Tue Sep 08, 2015 9:36 am

Bentley wrote:What fat do you use to cut into your biscuits?

I use good butter, Bentley.
I've used other saturated fats in the past but I love them with butter and that is what I had so happy days!

2browndogs · Post by **2browndogs** » Tue Sep 08, 2015 10:02 am

Outstanding as usual Bucc - and complimented by some beautiful photography.

Bentley · Post by **Bentley** » Tue Sep 08, 2015 11:31 am

No flavor ribs...had no rub, so I pulled out a package that said pork injection, I think it would have to have been from at least 2011. just could not bring myself to put Montreal Steak on BB's...should have. Also, just did not put enough of what ever the rub was on it! Should have coated them again when I foiled. I will say this, they were perfectly cooked! Should have sauced them twice instead of just one coat!

I would say 7 6 9...

Muppet · Post by **Muppet** » Tue Sep 08, 2015 11:56 am

Thats a shame Bentley they look so darn good

urbangriller · Post by **urbangriller** » Tue Sep 08, 2015 1:04 pm

That's a Killer tablecloth Buc!

Buccaneer · Post by **Buccaneer** » Tue Sep 08, 2015 4:00 pm

urbangriller wrote:That's a Killer tablecloth Buc!

It's old fashioned for sure Chris.
It's one of the three things I have of Mum's from when she got killed.

Davo · Post by **Davo** » Tue Sep 08, 2015 4:15 pm

Buccaneer wrote:
urbangriller wrote:That's a Killer tablecloth Buc!
It's old fashioned for sure Chris.
It's one of the three things I have of Mum's from when she got killed.

Bucc...I'm terrible sorry to hear that.....but at least you have something of hers....my Condolences to you...even if it was some time ago....the memory remains.

Your Mum must've been very proud of your cooking ability.....

Davo

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