What Did You Cook Part 11 - January 1 2015

Gumb · Post by **Gumb** » Thu Jan 01, 2015 12:17 pm

Well, we've gone past the 50 pages in part 10 so the start of a new year seems like a good time to commence Part 11.

Thank you to all who have contributed and we hope to see lots more in the coming year. The high standard of the food is amazing !

And as we do at the start of each new thread, let's acknowledge Buccaneer, who started off WDYC so long ago. It's the most popular thread on the forum, good onya Buccy

yakabot · Post by **yakabot** » Thu Jan 01, 2015 9:58 pm

Chicken pieces with Mad Hunky GP rub.
Fresh in to the Weber.
Cooked indirect, then spread the coals out under the chicken for the last 5-10 minutes.

Plated up and spares in a container.

urbangriller · Post by **urbangriller** » Fri Jan 02, 2015 6:35 pm

Good work Yakka...First Cab off the rank!

beachbums · Post by **beachbums** » Fri Jan 02, 2015 6:54 pm

Nice Chook Yakabot, I could chew on some of that.

Gumb wrote:Well, we've gone past the 50 pages in part 10 so the start of a new year seems like a good time to commence Part 11.

Thank you to all who have contributed and we hope to see lots more in the coming year. The high standard of the food is amazing !

Any chance that we could slide ol' Buccaneers name back into the title as a mark of respect to the guy that started what is now the most popular set of threads and posts on our forum?

Cheers, Wayne

GarthFader · Post by **GarthFader** » Fri Jan 02, 2015 7:17 pm

Today was sausage day!

I ground up a heap of chuck yesterday and split it into two lots, half is just good 'ol beef and cracked pepper, the other is beef with ale and caramelised onions.

Getting pretty close on the baseline recipe, just need a little more fat, and i'll mix the grind size next time... But they're damn tasty anyway.

This is the first time i've tried to tie links, they're not perfect, but i'm pretty pleased... I cooked up one of each and had them with some sourdough and chilli relish for a late lunch.

All ground up and ready to mix

Links!

And a quick man's lunch, meat and carbs!

Gumb · Post by **Gumb** » Fri Jan 02, 2015 7:22 pm

beachbums wrote: Any chance that we could slide ol' Buccaneers name back into the title as a mark of respect to the guy that started what is now the most popular set of threads and posts on our forum?

Cheers, Wayne

Of course! My bad.

Now done.

Gumb · Post by **Gumb** » Fri Jan 02, 2015 7:32 pm

Hot night here and a total fire ban so it's scallops in okonomiyaki and tonkatsu sauce done on the weber grill. First off they are done in the ss tray and then a quick final sear on the open grill. Just delicious. Now for the oysters kilpatrick

Mickvr · Post by **Mickvr** » Fri Jan 02, 2015 7:38 pm

Hmmmmm, I reckon I could make it to your neck of the woods in about 20 minutes with at least 2 cartons of beer for that Gumb.

Prolly loose my license and JOB in the process, but man oh man, that sounds Food Nervana !!

Mickvr · Post by **Mickvr** » Fri Jan 02, 2015 7:48 pm

Garth, I'm hoping your nowhere near VIC or SA, I cannot imagine the amount of ice needed in the grind to keep things cool enuff to make sausage in 39-42C heat today..LOL
Great job on the links, for a first timer, you pretty much got it nailed. Takes a bit of practice to get the pinch in the right place before swinging each link, and then chaining them.
GREAT JOB !!!!!

Gumb · Post by **Gumb** » Fri Jan 02, 2015 8:09 pm

Mickvr wrote:Hmmmmm, I reckon I could make it to your neck of the woods in about 20 minutes with at least 2 cartons of beer for that Gumb.
Prolly loose my license and JOB in the process, but man oh man, that sounds Food Nervana !!

Haha ...too late, they lasted 2 minutes

GarthFader · Post by **GarthFader** » Fri Jan 02, 2015 8:31 pm

Mickvr wrote:Garth, I'm hoping your nowhere near VIC or SA, I cannot imagine the amount of ice needed in the grind to keep things cool enuff to make sausage in 39-42C heat today..LOL
Great job on the links, for a first timer, you pretty much got it nailed. Takes a bit of practice to get the pinch in the right place before swinging each link, and then chaining them.
GREAT JOB !!!!!

Thanks Mick, I watched plenty of youtube vids in preparation for this batch. The first length I was a bit off when pinching and made them quite small and varied, but the second ones were much better.

Yeah, i'm in Melbourne... But I have a trick to keep the machine cool, I made a water bag out of vac seal bags, I tape it around the auger and then stick it in the freezer... Once set, i'm good to grind for a while. That and I ground it all yesterday while the it was cooler.

Gumb · Post by **Gumb** » Fri Jan 02, 2015 8:36 pm

Love your work.

titch · Post by **titch** » Fri Jan 02, 2015 9:00 pm

Garth m, must be sausage week,
I smoked yesterday because today was going to be so hot.

Look in the old posts for Mountain Micks recipes, use the bases then make your own recipe.
His work is brilliant and helpful.
Not trying to tell you how, just a suggestion..

GarthFader · Post by **GarthFader** » Fri Jan 02, 2015 9:23 pm

titch wrote: Look in the old posts for Mountain Micks recipes, use the bases then make your own recipe.
His work is brilliant and helpful.
Not trying to tell you how, just a suggestion..

Those look great Titch.

I'll hunt around for the recipes, and help is welcome! I'm trying to make some 'lean' sausages so my wife is happy to eat them, i'm gradually working more fat and liquid into the mixture with each batch... they're getting better, so next time I should be on the money.

Mickvr · Post by **Mickvr** » Fri Jan 02, 2015 9:26 pm

Geeessh Titch, now you gonna make me sound like a meat hussy !!!!
That first shot looks like pork snags, I wouldn't do chicken that thick...LOL.
I know I can get to your place in 20 minutes without blowing my license, just enuff time to fire up that wonderful stick burner of yours.

Just kidding mate, so you got the mods on the riser unit completed ?

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