What Did You Cook Part 11 - January 1 2015

[Steaksy]

Sous Vide duck breast with an Asian salad and a citrus smoked honey reduction over the top. The duck was seared first for 1minute to start rendering the fat then sous vide for 2hrs at 57c then seasoned with S&P and seared again for 2minutes to render the remaining fat and to crisp the skin up the reduction was made in the same pan the duck was rendered in just to add that bit more flavour.


Cheers
Steaksy



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[ozwaz]

Steaksy,

Looks fantastic, I'm yet to try duck breast in the sous vide. Was 3 min enough to get the fat out of the skin? Did it render much at 57 degrees?

You don't by any chance have a pic of the flesh do you?


Wazza

[Steaksy]

Steaksy,

Looks fantastic, I'm yet to try duck breast in the sous vide. Was 3 min enough to get the fat out of the skin? Did it render much at 57 degrees?

You don't by any chance have a pic of the flesh do you?


Wazza

No sorry mate no flesh pics (perfect medium rare though), i will do 2mins each way next time and yes plenty of fat rended out during the 2hours at 57c plenty of liquid in the bag when I took them out.

Steaksy

[Bentley]

Them links are lookin Pretty Fine...

[Urban Pit Master]

Bit of pulled lamb shoulder smoked with hickory. Rubbed with salt, pepper and olive oil. Also heaps of garlic and rosemary.



Also did some pulled pork shoulder smoked with Apple wood. Used 'on the money' rub, which I'm sure I got off someone on this site, it was really good!

[Buccaneer]

Grilled 4 racks of ribs and two chunks of beef in an offset the other day but didn't take pics. The ribs were sensationally meaty, from The Beef Shop in Maddington if anyone is hunting quality.

Need a break from BBQ, so I made one of my favourites, Singers Curry Laksa with chicken and fried tofu.




Bliss!

[Bentley]

Love that extra firm Tofu!

[Gumb]

Last night I fired up the Hark Tri Fire and did a pork loin roast plus the spuds and pumpkin for 9 of us.
Here's the end result, and there's a couple more pics and some cooking detail in the Pork section.

[steeler]

Look's good Gumb. I followed your advice and did the pork loin tonight for dinner. It turned out sensational was very proud of myself.


Heres mine after 1 hour cooking at 135-145oC(ish)
30 minutes later she was reading 75-78C.

I was aiming for 70C but was a bit slow but still wrapt with how it came out. I was originally aiming to get the weber temps to 170C but I struggled to get it over 150 on my cheapo in-lid thermometer.

Initially I started 57 heat beads and struggled with the temps so got another 15-20 going and put those in, managed to hold around 150C with no meat so in the pork went. In the end it remained steady at 135-145C for the 1,5 hour cook. I may have to try a few dry runs to get the hang of the kettle. I had bottom and top vents wide open but didn't want to play with it and ruin my cook.

I also thin I need to get a decent thermometer to keep an eye on the temps in the kettle.

Anyways thanks again Gumb.

[Gumb]

No worries and I'm glad it went well. I do a lot of my roasting at 150c so no problem there. You may have already got on to this but make sure the top Vent is directly opposite the fire and in the middle so the heat goes up and over the meat evenly. I wouldn't get too concerned about the thermometer yet, it may be correct. More lit fuel in a kettle equals higher temps. Play around and give yourself time but that's a bloody fine start so well done. How the meal turns out is what is important, not how you got it there.

[steeler]

Very wise word there Gumb. And yes I had the vent positioned over them meat/opposite the lit fuel.

After my last attempt that really put me off im glad I got back into it and had another crack. Already thinking what to try on the weekend. Im thinking lamb or beef but want something easy like this pork was.

[Fents]

Roast chook and leg of lamb on the mini spit for my bro in laws bday. I couldnt even eat it as i had just had 4 teeth out! Still loved cooking it though.

[Buccaneer]

One of those weeks!
Chicken Italian style


One of my favourite dishes, fresh Western Australian squid fried as Peppers and Salt squid!


I boned out a pork belly and ended up with shiners.
I made my own rub which was delicious!


So good!

[Tasmaniac65]

I finally had a go at a Sous Vide Oyster Blade.
The cook was 27hrs at 57c

always looks a little odd still in bag

Sliced thick and Seared, on the plate with some stuff


Would I do it again? yes probably the texture was nice and tender with a little jelly mixed in from the tissue/fat veins very close to Fillet consistency, but the centre mass didn't break down fully. Flavour was ok but not nearly as beefy strong as when simply cut and grilled hot. Needs a fair bit of seasoning but I am a not sure of what and how much as Sous can do strange things to herbs and seasoning, cheers
Coop

[gnol]

Last night. Chicken and Lamb.