What Did You Cook Part 11 - January 1 2015

Buccaneer · Post by **Buccaneer** » Fri Sep 25, 2015 9:51 am

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!

Nath · Post by **Nath** » Fri Sep 25, 2015 10:56 am

That the new style grates for the kettles

Nath

urbangriller · Post by **urbangriller** » Fri Sep 25, 2015 8:14 pm

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

steinyboys · Post by **steinyboys** » Fri Sep 25, 2015 9:08 pm

My first snake with some short ribs that are very long LOL and Banksia cones for smoke

Then removed the membrane

then seasoned and on they went

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

chriso · Post by **chriso** » Fri Sep 25, 2015 11:58 pm

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 · Post by **steinyboys** » Sat Sep 26, 2015 8:15 am

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 ?

burb · Post by **burb** » Sat Sep 26, 2015 5:01 pm

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.

This was about 2.5 hours in before I wrapped the ribs and took the spuds off.

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.

Shredded the meat from the rib tips and ran them through some beans, onion and garlic. Made the spuds into a salad. Good feed.

Nath · Post by **Nath** » Sat Sep 26, 2015 5:21 pm

Lordy. Stella job Burb that looks bloody beautiful.

Nath

chriso · Post by **chriso** » Sat Sep 26, 2015 5:36 pm

Holy moly burb that looks great. Totally stealing this idea for next weekend.

burb · Post by **burb** » Sun Sep 27, 2015 11:55 am

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.

Nath · Post by **Nath** » Sun Sep 27, 2015 12:13 pm

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!

Nath

Nath · Post by **Nath** » Sun Sep 27, 2015 10:08 pm

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.

Nath

Nath · Post by **Nath** » Sun Sep 27, 2015 10:20 pm

And by Indi charcoal I mean Indo charcoal.

Nath

Nath · Post by **Nath** » Mon Sep 28, 2015 10:12 pm

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.

https://vimeo.com/140646722

Nath

steinyboys · Post by **steinyboys** » Mon Sep 28, 2015 10:25 pm

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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