What Did You Cook Part 11 - January 1 2015

Nath · Post by **Nath** » Tue Sep 22, 2015 12:25 am

burb wrote: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.

I'm in aswell if it pans out

Nath

Steaksy · Post by **Steaksy** » Wed Sep 23, 2015 11:24 am

Fired up the Hibachi Japanese Dragon Grill I got for my birthday for the first time last night and I tell you what gees I'm super impressed with it we're gunna have a lot of fun with this bbq over summer that's for sure love cooking on it already after just the first run!

Cheers
Steaksy

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Card Shark · Post by **Card Shark** » Wed Sep 23, 2015 5:40 pm

Pork on the folk this evening

Buccaneer · Post by **Buccaneer** » Wed Sep 23, 2015 5:42 pm

Chinese classic, I cooked a crispy skin chicken with a black vinegar sauce with chilies, ginger and garlic chives.This is one dish that is superb hot, and sublime cold. Best cold chicken I have ever eaten, bar none!

Look at that breast meat!
Spot on!

Thanks all!

ozwaz · Post by **ozwaz** » Wed Sep 23, 2015 8:04 pm

Buccaneer wrote: Look at that breast meat!
Spot on!

Thanks all!

Mmmmmm, perfect breasts.

Card Shark · Post by **Card Shark** » Wed Sep 23, 2015 8:10 pm

Buccaneer wrote:Chinese classic, I cooked a crispy skin chicken with a black vinegar sauce with chilies, ginger and garlic chives.This is one dish that is superb hot, and sublime cold. Best cold chicken I have ever eaten, bar none!

Thanks all!

Looks fantastic but no BBQ grill marks?

ozwaz · Post by **ozwaz** » Wed Sep 23, 2015 8:53 pm

What did I cook - several hundred sausages for the kids school today. 1 x fat fire from one of the schools bbq's and RSI on my tong wrist. Guess what we are NOT having for dinner tonight.

Wazza

alimac23 · Post by **alimac23** » Wed Sep 23, 2015 9:13 pm

Stuffed burger made with the hark stuffed burger press, ground chuck, stuffed with home smoked cheddar, pickled jalapeños and bacon.

steinyboys · Post by **steinyboys** » Wed Sep 23, 2015 9:26 pm

wow alimac23 if you look at that pic long enough its almost pornographic

lol

Jars · Post by **Jars** » Wed Sep 23, 2015 10:38 pm

Third cook on the ys480, time for some low n slow action. Marinaded the shanks in a middle eastern style yoghurt marinade for a few hours before they high the grill.

Choofed along on 240f for about 5 hours before they got the wrap.

Another couple of hours, then it was time for a short rest while I knocked up a salad. Then serve them up.

God damn they were tasty, and so so tender. Loving this pellet pooper!

burb · Post by **burb** » Thu Sep 24, 2015 10:01 am

alimac23 wrote:Stuffed burger made with the hark stuffed burger press, ground chuck, stuffed with home smoked cheddar, pickled jalapeños and bacon.

A stuffed burger press? And here I've been making them by hand like a chump!

Muppet · Post by **Muppet** » Thu Sep 24, 2015 10:25 am

Search Stufz burger maker

Buccaneer · Post by **Buccaneer** » Thu Sep 24, 2015 12:56 pm

Card Shark wrote:
Buccaneer wrote:Chinese classic, I cooked a crispy skin chicken with a black vinegar sauce with chilies, ginger and garlic chives.This is one dish that is superb hot, and sublime cold. Best cold chicken I have ever eaten, bar none!

Thanks all!
Looks fantastic but no BBQ grill marks?

Thanks so mch CS and Ozwaz!
I rarely do sear marks these days but if this chook had them it would freak me out because it went nowhere near the BBQ grate!

Card Shark · Post by **Card Shark** » Thu Sep 24, 2015 3:04 pm

I wish I could do that

Davo · Post by **Davo** » Thu Sep 24, 2015 3:26 pm

Did u deep or shallow fry them Bucc? mate.....that just looks so delish.....I need to get a wok for the kettle..I really do!!

Cheers

Davo

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