What Did You Cook - Part 6 - Jan 13

ozzrob · Post by **ozzrob** » Mon Mar 11, 2013 8:44 pm

First ever pulled pork and first time using a snake.
Came out fantastically well - pulled really easily and was very tender

titch · Post by **titch** » Mon Mar 11, 2013 8:47 pm

Noice one mate, that pork looks great.
cheers.
Titch

gnol · Post by **gnol** » Mon Mar 11, 2013 9:15 pm

titch wrote:You blokes are making me hungry,damn nice food you are presenting.
cheers.
Titch

yeah!!
we are kicking arse.

quacker · Post by **quacker** » Mon Mar 11, 2013 9:39 pm

OK so I was keen to try this pulled pork

I plotted the complete cook if any one wants to check it out

http://www.aussiebbq.info/forum/viewtop ... =2&t=10353

gnol · Post by **gnol** » Tue Mar 12, 2013 7:25 pm

Having a pepper glut in the garden at the moment.
The ones with the bug eaten holes cost extra due to the organic factor.

So the missus made some stuffed peppers.

And into the Aldi smoker they go. It's too hot to cook inside.

All finished and ready to be demolished.

2browndogs · Post by **2browndogs** » Tue Mar 12, 2013 8:37 pm

You guys are all maniacs. Good maniacs tho

gnol · Post by **gnol** » Tue Mar 12, 2013 9:20 pm

2browndogs wrote:You guys are all maniacs. Good maniacs tho

Yeah!
We are all good food psychos.

Viva!

Grill Pro Australia · Wed Mar 13, 2013 11:32 am

quacker wrote:OK so I was keen to try this pulled pork

I plotted the complete cook if any one wants to check it out

http://www.aussiebbq.info/forum/viewtop ... =2&t=10353

Mate, awesome work & your photography is spot on too

Have you tried "Pulled Lamb" ? Meatman told me that Suffolk Lamb is the best one to buy & I order it preped the same as the pork ( with skin removed )

Cheers, Dave

Grill Pro Australia · Wed Mar 13, 2013 11:42 am

Tri Tip ( from Meatman ) cooked over charcoal & 2 year seasoned White American Oak that we imported from the US in our Kingman offset fire box - the smell was amazing

Wow! What flavour.

Cheers,

Dave

quacker · Post by **quacker** » Wed Mar 13, 2013 1:32 pm

That would have been amazing!!! I was just talking to a mate of mine about doing a pulled roast lamb. My partners family live on a sheep station and once every so often we get a salt bush mutton leg or two. I have seen it done on a online magazine a forum member had pointed out. I got sick of taking photos on the iPad so I broke out the digi SLR.

Grill Pro Australia · Post by **Grill Pro Australia** » Wed Mar 13, 2013 6:38 pm

quacker wrote:That would have been amazing!!! I was just talking to a mate of mine about doing a pulled roast lamb. My partners family live on a sheep station and once every so often we get a salt bush mutton leg or two. I have seen it done on a online magazine a forum member had pointed out. I got sick of taking photos on the iPad so I broke out the digi SLR.

As a rule shoulder is much cheaper than leg & when cooked long enough it just pulls beautifully.

Love the quality of your pics , keep them coming.

What state do you live in?

Cheers, Dave

Buccaneer · Post by **Buccaneer** » Wed Mar 13, 2013 10:06 pm

I like Napoli style pizza.

shayneh2006 · Post by **shayneh2006** » Thu Mar 14, 2013 7:37 am

Great looking Pizza and the picture quality even better.

What camera are you using????

Shayne

edgy · Post by **edgy** » Thu Mar 14, 2013 12:36 pm

Some nice cooks here! I'm keen to give pizza a shot! ^^

Dave, the tri tips look amazing... And I do remember the smell of that oak burning, god it is nice.

titch · Post by **titch** » Thu Mar 14, 2013 2:29 pm

General Tso wrote:I like Napoli style pizza.

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What Did You Cook - Part 6 - Jan 13

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