What Did You Cook Part 11 - January 1 2015

burb · Post by **burb** » Sat Sep 19, 2015 7:10 pm

urbangriller wrote:
burb wrote:I'd be down for a group cape grim brisket buy in Metro Perth. Wonder if it we could fit that in logistically for the Bunno crew as well.

The wife's off to Tas for work next week and I've asked her to bring me back a couple in her suitcase, but I don't like my chances.
You can buy from the distributor in Perth...and they can tell you what butchers stock it: Bass Strait Gourmet.

Cheers Chris!

Buccaneer · Post by **Buccaneer** » Sat Sep 19, 2015 7:48 pm

Had some WA squid and wanted to eat something spicy.
Made a Korean charred squid dish that rawked!
Marinated overnight.

Spicy with a sweet note, toasty sesame.
Served it with capsicum and onion in oyster sauce over a little steamed rice to catch the juices.
Happy with that!

Nath · Post by **Nath** » Sun Sep 20, 2015 10:40 am

urbangriller wrote:
Nath wrote:Bloody delicious freshwater crayfish they are the Marron. The recreational fishing season for them is only open for 2 weeks of the year!
It's a good time of the year for camping in the southwest of WA and catching Marron and trout from our pristine Forrest rivers

Nath
+1 that! Marron are sweet and unctuous....and free!....just a dribble of herb oil and a hot charcoal fire for a few seconds.....ice cold beer or pinot gregio........mmmmmm! Dunno about the camping though!
Might have to take the DC (and Management for a trip to Greenbushes this year.

Chris

Its beautiful down along the Murray that time of year:)
You can even climb the Dave Evans bicentennial tree (Google people if you don't know)
Not quite free, as a licence costs $40, but one marron and its paid for itself:)

Nath

Nath · Post by **Nath** » Sun Sep 20, 2015 10:45 am

Looks sensational Bucc, I read this laying in bed bobbing around at Rottnest Island, rottofest was on yesterday, I'm feeling a bit sorry for myself and also disappointed I didn't flick the squid jig off the back of the boat last night!

Nath

alimac23 · Post by **alimac23** » Sun Sep 20, 2015 12:46 pm

Overnight pulled pork last night, I love the akorns ability to hold a rock solid temp all night, put this on at 7 last night and it come off at 9.30 this morning:

Gotta love waking up to this!

steinyboys · Post by **steinyboys** » Sun Sep 20, 2015 4:21 pm

My cook today was pork shoulder and an Aldi Knuckle happy the way it turned out

Buccaneer · Post by **Buccaneer** » Sun Sep 20, 2015 6:48 pm

Nath wrote:Looks sensational Bucc, I read this laying in bed bobbing around at Rottnest Island, rottofest was on yesterday, I'm feeling a bit sorry for myself and also disappointed I didn't flick the squid jig off the back of the boat last night!

Nath

Thanks man! Invite me next time and I will cook for you all!

Wait!...I just realised who I am talking to!
Both of us doing our thing will have swimmers sinking the boat!!

Buzabbq · Post by **Buzabbq** » Sun Sep 20, 2015 7:15 pm

Decent size pork knuckles

Will see if I can get into Aldi tomorrow some time.

sosman · Post by **sosman** » Sun Sep 20, 2015 7:56 pm

Sometimes it is the simple things (kamado's are awesome - coming up to my 5th anniversary with the dragon) ...

Throw on some butter and a bit of parmesan, just like Guy Fawkes days I remember as a kid except not burnt to a crisp.

After some brined, roasted chicken thigh fillets on the bone ...

GarthFader · Post by **GarthFader** » Sun Sep 20, 2015 9:20 pm

I got back onto the beefies this week, I found good local butcher that is happy to have me describe what I want, then he cut's it for me on the spot.

This time round I got a rack and a half of beefies, about 100mm wide, and a rack of porkies too, with plenty of meat on them too.

Rub of salt, pepper, brown sugar, ground chilli flakes, paprika, garlic powder and onion powder.

- Pit @ 220ºF
- Beefies for 6hrs open on the racks
- Porkies 3-2-1, packed with butter cider and brown sugar when foiled
- Spritzed the lot with a mix of cider, cider vinegar, malt vinegar brown sugar and butter

I think i could do the porkies in a 2-2-1 next time, but the beefies were goddamn awesome, so glad I read some threads about them where Urban Griller and a couple of others said to do them open, and not worry about temps, wrapping etc. The wife has told me to do them again, but to add more kick.

Nath · Post by **Nath** » Sun Sep 20, 2015 11:09 pm

Buccaneer wrote:
Nath wrote:Looks sensational Bucc, I read this laying in bed bobbing around at Rottnest Island, rottofest was on yesterday, I'm feeling a bit sorry for myself and also disappointed I didn't flick the squid jig off the back of the boat last night!

Nath
Thanks man! Invite me next time and I will cook for you all!
Wait!...I just realised who I am talking to!
Both of us doing our thing will have swimmers sinking the boat!!

:D

Nath

Lach72 · Post by **Lach72** » Mon Sep 21, 2015 11:56 am

burb wrote:I'd be down for a group cape grim brisket buy in Metro Perth. Wonder if it we could fit that in logistically for the Bunno crew as well.

The wife's off to Tas for work next week and I've asked her to bring me back a couple in her suitcase, but I don't like my chances.

There's a few of us here that could be interested

Nath · Post by **Nath** » Mon Sep 21, 2015 9:13 pm

Lach72 wrote:
burb wrote:I'd be down for a group cape grim brisket buy in Metro Perth. Wonder if it we could fit that in logistically for the Bunno crew as well.

The wife's off to Tas for work next week and I've asked her to bring me back a couple in her suitcase, but I don't like my chances.
There's a few of us here that could be interested

Urbangriller does a bulk order every so often. Not sure when the next will be.

Nath

alimac23 · Post by **alimac23** » Mon Sep 21, 2015 9:58 pm

Me too I'm in for a Perth cape grim order!

burb · Post by **burb** » Mon Sep 21, 2015 11:00 pm

Aight, I'mma call Bass Strait Gourmet tomorrow and see how many per carton, per kg price etc and I'll report back in a separate thread so as to not derail this one further.

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