Mexican

[urbangriller]

Hot and humid here in Perth the last two days, Management said "Lets do Mexican" I think that's when the trouble started!







Chris

[Groovy Gorilla]

Looks dangerous but alluring

[gussigan]

oh man, that looks cool!

any more info on what you did?

[chrisg]

*Shakes head* I am SO sure there is a law against that- which of course makes it even more interesting

Cheers

[urbangriller]

Looks dangerous but alluring

Can't remember much, so.....yes: DANGEROUS!!!

Chris

[urbangriller]

oh man, that looks cool!

any more info on what you did?

Management likes that mince in slop kind of thing, so I won't bore you with that, but I like something a bit more substantial so I went a Mex/Indian fusion, still just playing, but I'm slowly pushing together an article for Storyque.

BBQ Jungli Maas
Shoulder of Lamb (or Goat)
600ml (pint) good beef or chicken stock
Ghee
Dried Chillies (lots) at least 20 pods (choose carefully, this is the heat and the flavour)**
Salt
Pepper


You could brine the first lamb if you like.
Coat the lamb with a rub of salt and pepper
BBQ at 85°C (185°F) for 4 hours
Meanwhile cut the top from half to 2/3 of the chillies and tip out the seeds (leave them in if you are crazy).
Heat a roasting pan, add the ghee, sear the lamb on all sides, remove from the heat add the stock and the chillies.
Place the Lamb in the roasting dish back in the BBQ for roughly another 4 hours till the meat is soft and falling from the bone. Baste the Lamb with the pan juices every half hour or so.









Cheers
Chris

[gussigan]

but what is the amazing cheesy tequila filled chilli dish?? I feel like I need this in my life

[urbangriller]

That is just a slab of Provolone, in the oven with some chilli.

Chris

[Narmnaleg]

Yum!!! Both the Jalapeno provolone and the lamb. <drool>

[Groovy Gorilla]

Lots of good stuff in the Age today
I will leave it here as its easy to find in a search later
http://www.goodfood.com.au/good-food/co ... 206hp.html

[gussigan]

That is just a slab of Provolone, in the oven with some chilli.

Chris

oh man that sounds good

[gussigan]

Lots of good stuff in the Age today
I will leave it here as its easy to find in a search later
http://www.goodfood.com.au/good-food/co ... 206hp.html

oh cool, the guy that wrote that book, jonas cramby, did a book on texas bbq that i'm currently reading which is pretty good and has some great photography - i'll have to keep an eye out for that one too

[urbangriller]

Lots of good stuff in the Age today
I will leave it here as its easy to find in a search later
http://www.goodfood.com.au/good-food/co ... 206hp.html

oh cool, the guy that wrote that book, jonas cramby, did a book on texas bbq that i'm currently reading which is pretty good and has some great photography - i'll have to keep an eye out for that one too

Yep he has one on Tex Mex as well....both cheap in BigW

[gnol]

Looks dangerous but alluring

Can't remember much, so.....yes: DANGEROUS!!!

Chris

Yep. I never remember much if I am cooking with a bottle of spirits either Chris.
Looks delish and appetising. Love chilli.

[gussigan]

Lots of good stuff in the Age today
I will leave it here as its easy to find in a search later
http://www.goodfood.com.au/good-food/co ... 206hp.html

oh cool, the guy that wrote that book, jonas cramby, did a book on texas bbq that i'm currently reading which is pretty good and has some great photography - i'll have to keep an eye out for that one too

Yep he has one on Tex Mex as well....both cheap in BigW

oh cool, i'll keep an eye out for the tex mex one

I started following him on instagram and didn't realise he's swedish - makes it hard to understand the posts there!