What Did You Cook Part 11 - January 1 2015

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Buccaneer
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Re: What Did You Cook Part 11 - January 1 2015

Post by Buccaneer »

Davo wrote: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
Davo, you put enough oil in the wok so that when you lower the bird in the oil rises to cover the entire surface on one quarter. Imagine the bird is a rectangular block. You fry and turn so that you brown the entire bird gets 4 turns and complete coverage. This technique required less heat because there is less oil to heat. I have a fantastic grate that a Melbourne mate sent me, I can take out the middle round section in the kettle and sit the wok in it over a pile of coals!
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Nath
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What Did You Cook Part 11 - January 1 2015

Post by Nath »

That the new style grates for the kettles


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urbangriller
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Re: What Did You Cook Part 11 - January 1 2015

Post by urbangriller »

burb wrote:
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!
The Hark Burger press is really handy! Now I just have to do burgers on the weekend!

Chris
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steinyboys
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Re: What Did You Cook Part 11 - January 1 2015

Post by steinyboys »

My first snake with some short ribs that are very long LOL and Banksia cones for smoke
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Then removed the membrane
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then seasoned and on they went
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The snake method works a treat to just keep the kettle at a steady 240F there abouts, if anything have learned that this is the way to cook on the kettle my I gril2 started giving me high temps in the meat because probe was hanging out a bit, adjusted that and then was reading low had three probes in not sure if touching wires to blame? The Taylor was giving me one reading and the I grill2 something very different, but let it go till the 6 hour mark and this was the result not bad first go at short long ribs lol
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chriso
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Re: What Did You Cook Part 11 - January 1 2015

Post by chriso »

steinyboys wrote: The snake method works a treat to just keep the kettle at a steady 240F there abouts, if anything have learned that this is the way to cook on the kettle my I gril2 started giving me high temps in the meat because probe was hanging out a bit, adjusted that and then was reading low had three probes in not sure if touching wires to blame? The Taylor was giving me one reading and the I grill2 something very different, but let it go till the 6 hour mark and this was the result not bad first go at short long ribs lol
Those ribs look great, love me some shorties. I don't bother with temp probes for them though, check them after 6 hours or so and take them off when a skewer goes through them like butter.
steinyboys
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Re: What Did You Cook Part 11 - January 1 2015

Post by steinyboys »

Yes maybe another lesson learnt do not over think it, keep it low forget the probes cook it for 6 hours, only thing was not sure was did they need foiling ? :? :? :?
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burb
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Re: What Did You Cook Part 11 - January 1 2015

Post by burb »

Had a mate over for dinner on Tuesday night and after the events of #piggate where David Cameron squeezed himself into a pig I thought I'd try to squeeze pig into all the dishes on the night.

Cooked up some spares and smoked some spuds.
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This was about 2.5 hours in before I wrapped the ribs and took the spuds off.
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I then rendered a bit of pork fat over the spuds to roast them until crispy - did this in the oven. Crackling was a pre-dinner snack.
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Shredded the meat from the rib tips and ran them through some beans, onion and garlic. Made the spuds into a salad. Good feed.
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Nath
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What Did You Cook Part 11 - January 1 2015

Post by Nath »

Lordy. Stella job Burb that looks bloody beautiful.


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chriso
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Post by chriso »

Holy moly burb that looks great. Totally stealing this idea for next weekend.
burb
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Re: What Did You Cook Part 11 - January 1 2015

Post by burb »

Thanks dudes. So decided to continue #piggate and had a go at pork scotch for some pulled pork and slaw brioche sliders. I probably won't go back to shoulder as the scotch was a dream to cook up. 2.2kg piece, smoked it for 5 hours spritzing it with some cider every now and again, wrapped it for just over two hours. Let it rest in an esky overnight and pulled it apart in the morning. Good crowd pleaser.

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Nath
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What Did You Cook Part 11 - January 1 2015

Post by Nath »

Yum! How good is Pork neck! It's great for when you are trying to calculate quantities for a crowd, as there is no bone. Still love a bit of bone in shoulder though!


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What Did You Cook Part 11 - January 1 2015

Post by Nath »

Steak tonight. A bit of Harvey Beef rump cooked over WA Mallee charcoal.
It's been ages since I've cooked with charcoal, simply because of the lack of availability of good charcoal here. Basically only the Indi mangrove charcoal that was available.
Please to say this stuff is great, left a beautiful flavour to the steak. Rendered crispy beef fat is just something to die for.
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Nath
Last edited by Nath on Tue Sep 29, 2015 12:30 am, edited 1 time in total.
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What Did You Cook Part 11 - January 1 2015

Post by Nath »

And by Indi charcoal I mean Indo charcoal.


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Nath
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What Did You Cook Part 11 - January 1 2015

Post by Nath »

Nothing wrong with a bit of pork belly in yeh GA.
cooked with the remaining charcoal in the GA from last nights steak. Man, this WA Mallee charcoal burns hot when you want it to. Long burning also.
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https://vimeo.com/140646722
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steinyboys
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Re: What Did You Cook Part 11 - January 1 2015

Post by steinyboys »

not only do you guys do good BBQ but I see some decent photography SLR action going on, might be a good thread to start :!: What camera do you use :!: and its settings just saying lol
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Weber Kettle 57cm, Weber Smokey Joe, Hark Gas smoker,ProQ Excel Elite 20
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