What Did You Cook Part 11 - January 1 2015

Smokey · Post by **Smokey** » Fri Jan 09, 2015 9:56 pm

Yum, In the shell to. That looks very good mate, Almost the size of lobster

Tasmaniac65 · Post by **Tasmaniac65** » Fri Jan 09, 2015 10:03 pm

nice spread Hoddo that looks yummo!

Gumb · Post by **Gumb** » Fri Jan 09, 2015 11:07 pm

Charcoal prawns are yummo!

gnol · Post by **gnol** » Fri Jan 09, 2015 11:54 pm

hoddo wrote:Kamado King Prawns. Garlic butter, salt, pepper. It doesn't get much better

They look freakin awesome.
I haven't seen prawns that large for a very long time.

Marshall · Post by **Marshall** » Sat Jan 10, 2015 5:36 pm

Gave the smoker a good ol' clean and scrub, then lit a few coals t dry it all out. "What are you cookng?" asks the missus. I suppose I shouldn't waste a fire, so got a quick prepared lamb roast, mushies with some garlic salt, pepper and basil oil, and some corn. Nearly there.....

chriso · Post by **chriso** » Sat Jan 10, 2015 7:51 pm

Bought a cheap 'Virginian' beef roast, whatever that is, yesterday. Wasn't too confident on its quality and it was pretty lean, so brined it overnight in a garlic and red wine brine.
Then roasted it at around 150 with some banksia pods and a water tray.

Added some corn, maple glazed roast veg and duck fat potatoes and we have a winner. This was sensational. The brining and water tray did the job - the meat went a bit past where I'd have liked but it was still moist and juicy.

Gumb · Post by **Gumb** » Sat Jan 10, 2015 7:53 pm

Turning a cheap cut in to a gourmet meal....how good is that ! Thanks for posting chriso. May give that a try.

Muppet · Post by **Muppet** » Sat Jan 10, 2015 8:47 pm

Asian styled Pork ribs in the kamado. A big thanks to Marmionmick for passing the recipe on to me its an absolute cracker.

wallyyz · Post by **wallyyz** » Sun Jan 11, 2015 9:16 pm

Salt and Pepper on a Brisket? (Still cant find a full american style packer brisket w/ point & flat - NOR - Perth)

The fat cap on it was amazingly tasty. I didn't quiet get it to the right stage where it was passing the pull test, but it made a mean sandwich! (Then i spoiled it for round 2 and added some pepper gravy).

Why not some more pulled pork and lamb

Pork Scotch Fillet and Boneless shoulder from Spudshed:)

The pork was sooo juicy!

The lamb wasnt half bad either

Muppet · Post by **Muppet** » Sun Jan 11, 2015 9:36 pm

Nice work wallyyz!!!

wallyyz · Post by **wallyyz** » Sun Jan 11, 2015 11:06 pm

Muppet wrote:Nice work wallyyz!!!

Can i trade you some pork/lamb/brisket for some of those ribs?

Muppet · Post by **Muppet** » Sun Jan 11, 2015 11:34 pm

Unfortunately ribs are one of those things that take 6hrs to cook then disappear in 5mins flat

, yours looks just as good though

Nath · Post by **Nath** » Mon Jan 12, 2015 1:49 am

wallyyz wrote:
Muppet wrote:Nice work wallyyz!!!
Can i trade you some pork/lamb/brisket for some of those ribs?

Wallyz try girraween farmer Jack's they often have Harvey beef full brisket. And for about $7kg

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Nath · Post by **Nath** » Mon Jan 12, 2015 1:49 am

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Buccaneer · Post by **Buccaneer** » Mon Jan 12, 2015 6:56 am

Holy Moley, there are some great cooks hanging out here these days!

Happy New Year All!!

Here are some pics of recent cooks I've done, not much BBQ unfortunately, have been missing those summer staples of mine.

I saw tubers of turmeric at the shops, and you can do worse than a Malaysian Chicken and potato curry.
It is just a ripper, the soft spuds in the curry, I really love Nonya curries!

Then I made a Laotian Pork salad with sticky rice, another favourite of ours, in fact, I will be making another batch today!

Here is a leftover idea that just rocks, for those that want to try.
I used smoked Pulled Pork and made a thin corn chowder with it, what a great match, the smokey pork and the corn!

I gave it a quick whizz with the stick blender but left plenty for texture. Great soup!

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