What's on the Menu - week 10 - 17 August
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What's on the Menu - week 10 - 17 August
Ok
I thought I would start this week' topic off .
Tonight I am slumming it as a Snagburner, Safeway sausages and veggies - how boring not even worth a photo.
I am thinking about chicken on the Weekend and may just invent something new. I'll keep you posted. What
s everyone else's plans.
Cheers
Phil aka Captain Cook
I thought I would start this week' topic off .
Tonight I am slumming it as a Snagburner, Safeway sausages and veggies - how boring not even worth a photo.
I am thinking about chicken on the Weekend and may just invent something new. I'll keep you posted. What
s everyone else's plans.
Cheers
Phil aka Captain Cook
Re: What's on the Menu - week 10 - 17 August
Phil,
Here is something to get you thinking about chicken.
Honey, soy, Ginger, Garlic , Chilly and a little dark brown sugar, Cooked lid down on the gas and basted/Turned often.
The Kids got stuck into it so it was a winner.
Here is something to get you thinking about chicken.
Honey, soy, Ginger, Garlic , Chilly and a little dark brown sugar, Cooked lid down on the gas and basted/Turned often.
The Kids got stuck into it so it was a winner.
If trees screamed when we cut them down, We wouldn't. If they screamed all the time we would.
http://www.aussiecue.com.au
http://www.aussiecue.com.au
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Re: What's on the Menu - week 10 - 17 August
Mick
I do em indirect.
Soy, Oyster Sauce, Ketchup Manis, Granulated Garlic a bit of sweet Chilli, Chinese 5 spice and Honey
Cook them for abut 15 minutes indirect at 375 C glaze them with some more hone and cook for another 5 -10 minutes. No bitter burnt taste. Use dark Mushroom Soy for a more intense salty flavour.
I demonstrate cooking these to show the versatility of the Q and the Genesis and how you can build up the flavours without getting any bitter taste.
I also do them in the kettle as a starter for the afternoon if we are having a big BBQ.
Cheers
Phil aka Captain Cook
I do em indirect.
Soy, Oyster Sauce, Ketchup Manis, Granulated Garlic a bit of sweet Chilli, Chinese 5 spice and Honey
Cook them for abut 15 minutes indirect at 375 C glaze them with some more hone and cook for another 5 -10 minutes. No bitter burnt taste. Use dark Mushroom Soy for a more intense salty flavour.
I demonstrate cooking these to show the versatility of the Q and the Genesis and how you can build up the flavours without getting any bitter taste.
I also do them in the kettle as a starter for the afternoon if we are having a big BBQ.
Cheers
Phil aka Captain Cook
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Re: What's on the Menu - week 10 - 17 August
I haven't really cooked up anything magic lately that's worth a photo and usually I'm too busy concentrating on the cooking to worry about getting the camera out plus the fact that I'm a bit confused about how to get them on here but i'll get there.
I bought 4 chicken maryland peices on friday arvo and was going to cook them on Sat night but instead I decided to do them Sunday. I called up a mate and he came around and we dined on roadside chicken.
Usually i marinate them in the mixture minus the oil for about 4-6 hours and then discard that portion, i make up another batch of the same marinade but this time i put the oil in and seer them over the very hot charcoal for about 10 minutes constantly turning them to get an even sear,then place them opposite the coals till they get to 73C and every 10 minutes giving them a brush with the marinade then close the lid...after about 30-45 minutes they are close to ready at about 73C then i place the chicken over the hot coals agaon brushing them with the marinade, chasing the flames as the oil ignites and when they have a nice even charring, i take them off and rest for 10 mins and then got stuck into them...they were so tender and moist..and better than any charcoal chicken shop can muster up.
Roadside chicken by Bryan S from TVWBB Forums
1 cup white vinegar
1/2 cup veg oil
1/4 cup worcestershire sauce
1 TBS Sea or Kosher salt
1 TBS white sugar
1 tsp garlic powder
1 tsp onion powder
1 tsp white pepper
1/2 tsp celery salt
Mix/shake till well dissolved. I put mine in a old worcestershire bottle with the shaker top. You can marrinate the chicken in the sauce for up to 2-8 hrs before cooking. If so discard marinade and make fresh for the cooking sauce. I apply the sauce every 5 min to both sides and turn every 5-10 min. Apply one final coating 5 min before removing from the grill. You can't put too much sauce on while grilling. It will build up a nice layer of flavors. I use the kettle but i think it would do well on the WSM (Larry used it) with no water pan and a high heat cook. I usally add one small piece of apple wood while grilling also. Hope you like it. Enjoy
Cheers
Davo
I bought 4 chicken maryland peices on friday arvo and was going to cook them on Sat night but instead I decided to do them Sunday. I called up a mate and he came around and we dined on roadside chicken.
Usually i marinate them in the mixture minus the oil for about 4-6 hours and then discard that portion, i make up another batch of the same marinade but this time i put the oil in and seer them over the very hot charcoal for about 10 minutes constantly turning them to get an even sear,then place them opposite the coals till they get to 73C and every 10 minutes giving them a brush with the marinade then close the lid...after about 30-45 minutes they are close to ready at about 73C then i place the chicken over the hot coals agaon brushing them with the marinade, chasing the flames as the oil ignites and when they have a nice even charring, i take them off and rest for 10 mins and then got stuck into them...they were so tender and moist..and better than any charcoal chicken shop can muster up.
Roadside chicken by Bryan S from TVWBB Forums
1 cup white vinegar
1/2 cup veg oil
1/4 cup worcestershire sauce
1 TBS Sea or Kosher salt
1 TBS white sugar
1 tsp garlic powder
1 tsp onion powder
1 tsp white pepper
1/2 tsp celery salt
Mix/shake till well dissolved. I put mine in a old worcestershire bottle with the shaker top. You can marrinate the chicken in the sauce for up to 2-8 hrs before cooking. If so discard marinade and make fresh for the cooking sauce. I apply the sauce every 5 min to both sides and turn every 5-10 min. Apply one final coating 5 min before removing from the grill. You can't put too much sauce on while grilling. It will build up a nice layer of flavors. I use the kettle but i think it would do well on the WSM (Larry used it) with no water pan and a high heat cook. I usally add one small piece of apple wood while grilling also. Hope you like it. Enjoy
Cheers
Davo
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Re: What's on the Menu - week 10 - 17 August
Phil,
They were not bitter at all,(or do you mean Hibatchi flavour) The one good thing my gasser cooks is this,
There is a heavy layer of volcanic rocks there that I clean by super heating.
I know how to work around this BBQ
Besides, I don't have a way of having a genesis right now so I'm stuck with what I've got.
I also cook indirect with this thing, but tonight we all wanted open grill.
They were not bitter at all,(or do you mean Hibatchi flavour) The one good thing my gasser cooks is this,
There is a heavy layer of volcanic rocks there that I clean by super heating.
I know how to work around this BBQ
Besides, I don't have a way of having a genesis right now so I'm stuck with what I've got.
I also cook indirect with this thing, but tonight we all wanted open grill.
If trees screamed when we cut them down, We wouldn't. If they screamed all the time we would.
http://www.aussiecue.com.au
http://www.aussiecue.com.au
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Re: What's on the Menu - week 10 - 17 August
Thats the thing with experienced barbecue cooks like yourself, you kinow your equipment and how to use it to your advantage.
The snagburners put them on a hotplate and burn them so the marinade makes a 3 mil layer of charcoal on the hotplate and the wings take on a bitter taste. It's not their fault, they just never have been shown what to do and how and why to do it.
One of the reasons I love demonstrating is that I love to see peop-les reactions when they taste the food that I cook and they remember the taste that they normally get from a BBQ, the look on their face is priceless. I have had customers purchase a BBQ and then come back out to me with a notebook and pen to write down a recipe or instructions for a steak or sausages and come back the next week just to tell me how good it was and ask for more recipes. This is actually a common experience for me.
Cheers
Phil aka Captain Cook
The snagburners put them on a hotplate and burn them so the marinade makes a 3 mil layer of charcoal on the hotplate and the wings take on a bitter taste. It's not their fault, they just never have been shown what to do and how and why to do it.
One of the reasons I love demonstrating is that I love to see peop-les reactions when they taste the food that I cook and they remember the taste that they normally get from a BBQ, the look on their face is priceless. I have had customers purchase a BBQ and then come back out to me with a notebook and pen to write down a recipe or instructions for a steak or sausages and come back the next week just to tell me how good it was and ask for more recipes. This is actually a common experience for me.
Cheers
Phil aka Captain Cook
Re: What's on the Menu - week 10 - 17 August
had the day off to rest after doing city2surf.. heres what i rummaged up:
Lamb rack... only managed a 4hr brine thanks to lack of preparation. Then seasoned with tumuric, paprika, curry powder, cummin, and abit of cayene for heat:
Ribs (again)... not so tender as i would have liked, but definitely no where near shoe leather that i made a couple weeks ago:
Potatoes... i experiemented cooking these in wrapped in foil with a quick spray of oil... didnt turn out the way i wanted.. but im guessing i had the heat way too low.. (was around 220's).
Cheers
Lamb rack... only managed a 4hr brine thanks to lack of preparation. Then seasoned with tumuric, paprika, curry powder, cummin, and abit of cayene for heat:
Ribs (again)... not so tender as i would have liked, but definitely no where near shoe leather that i made a couple weeks ago:
Potatoes... i experiemented cooking these in wrapped in foil with a quick spray of oil... didnt turn out the way i wanted.. but im guessing i had the heat way too low.. (was around 220's).
Cheers
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Re: What's on the Menu - week 10 - 17 August
Maaaate
I just finished my lunch and read your post.
That lamb rack looks perfect. Loved the pattern that you got from scoring the fat cap and the pink meat from the brine.
The ribs looks like they have a good penetration of smoke
I now want to get out of here and go and cook something.
Well Done
Phil aka Captain Cook
I just finished my lunch and read your post.
That lamb rack looks perfect. Loved the pattern that you got from scoring the fat cap and the pink meat from the brine.
The ribs looks like they have a good penetration of smoke
I now want to get out of here and go and cook something.
Well Done
Phil aka Captain Cook
Re: What's on the Menu - week 10 - 17 August
Skuzy, I think you just hit paydirt
That looks bloody wonderful.
The ribs are about as good as you can get considering the lack of fat caps we get.
Top stuff.
That looks bloody wonderful.
The ribs are about as good as you can get considering the lack of fat caps we get.
Top stuff.
If trees screamed when we cut them down, We wouldn't. If they screamed all the time we would.
http://www.aussiecue.com.au
http://www.aussiecue.com.au
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Re: What's on the Menu - week 10 - 17 August
Yeah Skuzy...the ribs look very nice....don't forget..they are done when they're done
with Potatoes, I always par boil them for about 20 mins in saucepan or 10 mins microwave...i take them out of water straight away and pat them down softly with paper towel, make 3 slits parralell on the top of each potato but only about halfway through, give it a good spray or baste with oil(i use rice bran oil due to high combust rating) then sprinkle some paprika or garlic powder or whatever spice you want over top of the potatoes ( i use either a masterfoods cajun or tuscan blend), spray the bottom of medium foil tray with oil, place potatoes in the tray and cook indirect for about an hour at approx 180C.
Low and slow not real good for roast taters so if your doing low and slow meat, then just do the potatoes in the inside oven or gas bbq.
For Roast pumpkin, no par boil needed, it'll naturally go soft when baked,same for carrots and parsnips. Potatos will too eventually but par boiling makes it go nice and fluffy inside..
I'm getting hungry just typing this
Cheers
Davo
with Potatoes, I always par boil them for about 20 mins in saucepan or 10 mins microwave...i take them out of water straight away and pat them down softly with paper towel, make 3 slits parralell on the top of each potato but only about halfway through, give it a good spray or baste with oil(i use rice bran oil due to high combust rating) then sprinkle some paprika or garlic powder or whatever spice you want over top of the potatoes ( i use either a masterfoods cajun or tuscan blend), spray the bottom of medium foil tray with oil, place potatoes in the tray and cook indirect for about an hour at approx 180C.
Low and slow not real good for roast taters so if your doing low and slow meat, then just do the potatoes in the inside oven or gas bbq.
For Roast pumpkin, no par boil needed, it'll naturally go soft when baked,same for carrots and parsnips. Potatos will too eventually but par boiling makes it go nice and fluffy inside..
I'm getting hungry just typing this
Cheers
Davo
Moderator/ Admin
Weber Q320
Weber Performer Kettle
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Re: What's on the Menu - week 10 - 17 August
i am in agreement...............that is a mighty fine looking lamb rack.....and the smoke ring on the ribs is also impressive.
maybe.....the not so tender.....is, you forgot to take the silver skin off the ribs before cooking? yeah?
peace.....kevin
maybe.....the not so tender.....is, you forgot to take the silver skin off the ribs before cooking? yeah?
peace.....kevin
....up in smoke.....that's where my money goes.....
Re: What's on the Menu - week 10 - 17 August
wow thanks for all the kind compliments folks..
mmm yes the lamb was pretty good, i was suprised at the effect of brining meat! looking forward to trying it out on chickens next time.
with the ribs - i had managed to peal off as much membrane as i could.... im guessing maybe the heat was abit high (was closer to 250 for the first 3 hours)...
Thanks for the tips with cooking the potatoes Davo ! will definitely try that out next time.
Cheers
mmm yes the lamb was pretty good, i was suprised at the effect of brining meat! looking forward to trying it out on chickens next time.
with the ribs - i had managed to peal off as much membrane as i could.... im guessing maybe the heat was abit high (was closer to 250 for the first 3 hours)...
Thanks for the tips with cooking the potatoes Davo ! will definitely try that out next time.
Cheers
Re: What's on the Menu - week 10 - 17 August
Mum and Dad are back from a road caravan trip (Road Maggots)
There is to be a BBQ at my place as a welcome back
I still have two trays of beef ribs so what can I say, That,s what we will do.
Next morning will be breakfast with home Honey cured bacon and eggs.
There is to be a BBQ at my place as a welcome back
I still have two trays of beef ribs so what can I say, That,s what we will do.
Next morning will be breakfast with home Honey cured bacon and eggs.
If trees screamed when we cut them down, We wouldn't. If they screamed all the time we would.
http://www.aussiecue.com.au
http://www.aussiecue.com.au
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Re: What's on the Menu - week 10 - 17 August
Mick...you still on holidays?.....i wish i had that much cooking time!!
Ahhhh..so your folks are some of the grey nomads eh....lucky buggers....I'd give almost anything to do that right now.
I love the caravanning lifestyle.
Cheers
Davo
Ahhhh..so your folks are some of the grey nomads eh....lucky buggers....I'd give almost anything to do that right now.
I love the caravanning lifestyle.
Cheers
Davo
Moderator/ Admin
Weber Q320
Weber Performer Kettle
Weber WSM 18.5
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Re: What's on the Menu - week 10 - 17 August
Im back at work, This is for Sat night
If trees screamed when we cut them down, We wouldn't. If they screamed all the time we would.
http://www.aussiecue.com.au
http://www.aussiecue.com.au