What Did You Cook Part 11 - January 1 2015

[urbangriller]

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.

Got one similar, was my grandmothers, has a tan edge, a bit more Autumn than Summer. got her mixing bowls and Larding needles as well!

Chris

[ozzrob]

Ribs on the WSM

[wedwards]

Made arosticini for dinner tonight. Was chicken instead of lamb and I gave them a nice glaze of soy, maple syrup, and mirrin thickened with with cornflour.

First batch going on the charcoal;



Had to take a pic of the finished product while they were still cooking due to vulture activity;





Not strictly arosticini in the Italian sense but my Italian wife is usually referred to as a heathen anyway

Apparently she made some veggies that the kids were made to eat - I escaped that crap while I was cooking!!


Sent from my iPhone using Tapatalk

[tfx]

Aren't those little arrosticini trenches a great social cook. I love mine. Brings in the crowds lke flies.

While it (and the box) was a small investment I am quite sure I use it more than the average person uses that expensive unused pot or casserole dish found on many gift registries. Folds up to nothing and comes on holiday with me. My kids and their cousins all have a go and smash through them as soon as cooked.

[Muppet]

Pork neck on the Traeger, Mad Hunky rub at 225F

f







Half will be made into tacos,the other half with a Carolinian sauce

[churchi]

Awesome job mate. What temp did you cook the pork neck to? I'm keen to give this a try. Also roughly how many hours did it take at that temp.

[Muppet]

Thanks mate, at 225F this took close to 11 hours, at 195F internal it probed like butter and was wrapped in foil. Parked in a esky with towels for another 3 hours till dinner time.

[Buccaneer]

Local Seafood market is awesome!
Look at this Tassie salmon...it's like Wagyu!!!






Crispy skin salmon, cooked rare and soy with lemon and tartar

[ozwaz]

Yum, look at that skin, I can practically taste it. Crispy skin salmon is one of my all time favorites, looks great.

Wazza

[Zorba]

Long time no post . have really been pressed for time so there has been nothing super exciting being bbq'd. however yesterday i cooked up a cut of meat that i must say i have never seen on here: lamb flaps. Hell, i barely see them at the shops, so when i was down the local supermarket and saw them there i snapped some up. got 4 'racks' for $7. if i see them again, i will be getting more because they came up awesome

i made up a rub of italian herbs, salt, pepper, paprika, garlic, ginger, soy sauce and EVOO, coated them nicely. then whacked them on the weber using the snake method. dunno about temps, cos i dont have me a probe, but it was a 2 on the bottom 1 on top layering started with 8 lit beads. i turned them after about 2 hours then sauced them with sweet baby rays after about 4.5 hours. took them off after 5.5 hours. inside was moist as, coating was crispy and delicious. probably my best cook thus far.

served with a potato salad and cucumber with grated carrot and cheese. i tried to get a picture of the inside but the stupid camera phone wouldnt focus. had a nice smoke ring tho

[ozwaz]

Looks great. I agree, a very undervalued cut the lamb ribs/flaps. When we do a kill up the family farm none of the others seem that taken with them, which is fine by me, I'm more than happy to take them. I just have to be quick enough so Dad doesn't cut the meat off them and run it through the mincer. Such a waste.

Wazza

[Buccaneer]

Thanks Wazza, love salmon. We eat at least half of all we buy from this market raw, sashimi.
This was a quick no fuss lunch that I really enjoyed.

I agree on the flaps, love em!

Simple rib eye because I got suckered when I was in Woolies looking for something else. Saw them on sale, 6 cms thick.
Big mistake.
Cooked well yet tough as old boots at medium rare.
The salsa was exquisite tho, should have had a bowl of that!

[Card Shark]

What Q was that one done on Bucc and what was your setup? Terrific food.

[SilentBoB]

Tried my hand at my first Pastrami yesterday...

Soaked a corned silverside overnight to help get rid of some of the excess salt



Then back into the fridge after a quick rub while I got the Tri-Fire going



Took it off once the temp tipped over 200f and then let it rest for over an hour



And the final product

[urbangriller]

Looks good Bob!