What Did You Cook Part 11 - January 1 2015

[Angryman65]

Got the chance finally to do some cooking and had a great time of it. Three nights in a row.

Friday was a day off to look after the little cherubs and I found a pack of diced lamb in the fridge. Eldest son was away so the easy on the spice rule didn't apply.

Xinjiang lamb skewers. Heavy on the chilli flakes, szechuan pepper and ground peppr, some cumin, garlic and ginger. Cooked on the gasser because there wasn't enough cooking to warrant charcoal.



Made up a batch of fried rice and it was a great feed.




Saturday the big one was home and the twins were away so it was medium spicy. My take on Cambodian Black Pepper chicken.



Left over fried rice saved me a heap of time.



Sunday I tried something new and something I've done before. Beef roast covered in magic dust and into the kettle, nothing new there and I tried something from a book I got for my birthday. Hot Smoked Potatoes.

Rubbed spuds with olive oil, salt and pepper and into the kettle for a bit over an hour, with a big banksia nut for lots of smokiness.




Split in half once cooked and sour cream added to the centre with some chopped chives. Served with the roast beef and salad.




Of course, I'm away with work for a few days and leaving all the left overs for the family. But there's always next weekend.

[Buccaneer]

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!

Bugger. Forgot to post my Ginger Citrus lime and orange hickory smoked Ham!

Doing this more often!

[gnol]

Got the chance finally to do some cooking and had a great time of it. Three nights in a row.
Friday was a day off to look after the little cherubs and I found a pack of diced lamb in the fridge. Eldest son was away so the easy on the spice rule didn't apply.

Love it when you can add extra "spice" to the dish. Slowly building my kids up to it.

Bugger. Forgot to post my Ginger Citrus lime and orange hickory smoked Ham!

Doing this more often!

Buc, do you have a recipe/method for this that you can share? Is that pork butt? Deboned leg? Looks and sounds delicious.


Not too much to add today. Kids were not that hungry and they wanted sausages and fried onions. Bit of lamb fat for me..ahhhh...delicious.

[Buccaneer]

gnol, Couldn't be easier.
Boneless leg ham, you slice outer, diamonds or spiral, stud with cloves.
I used an IXL product I saw on special, ginger lime marmalade I think it was called. Thinned it with honey and tawny port.
Smoked it at 220f with a hunk of hickory.
Most people prefer fruit woods.
I wanted to pull it off at 160f but being a noob with the thermometer, I set the alarm but neglected to turn it on

Pulled at 175.
It was fine and sensational flavour!
Will be repeating often.

[gnol]

gnol, Couldn't be easier.
Boneless leg ham, you slice outer, diamonds or spiral, stud with cloves.
I used an IXL product I saw on special, ginger lime marmalade I think it was called. Thinned it with honey and tawny port.
Smoked it at 220f with a hunk of hickory.
Most people prefer fruit woods.
I wanted to pull it off at 160f but being a noob with the thermometer, I set the alarm but neglected to turn it on

Pulled at 175.
It was fine and sensational flavour!
Will be repeating often.

Cheers mate.

[gnol]

Starting to really get into the Baby Q now.
Cooked this piece of boneless pork shoulder.
Nearly perfect crackle. Close enough, just a couple of small pieces that did not get there. There is always next time.

[Gumb]

Perfect looking crackle mate.

[urbangriller]

Yes, Yes. Yes! Great Crackle!!!

Chris

[urbangriller]

Hmmmmm....We could have a Crackle Comp! (with no salad)

Chris

[food&fish]

Got my controller from wang today
Installed the fan 10 min

then checked the temp with the maverick
close enough

And first cook on lamb shanks

Will print the recipe in a minute
This was given to me by am retired pub cook
When ever bettsy cooked lamb shanks you had to get to the pub early or you missed out
4Shanks brown off
1Onion
1 sweed turnip
2carrots
2 mediam potatoes [ dice these veg]
Bacon 3 rashes dice
2 large spoons tomato paste
1/3 cup worcestershire sauce
1/2 red wine
Place all in a tray and cover with foil cook 190 deg 1_1 1/2 hrs a then uncover for a further 20 min
You try these they are the best shanks ever

[food&fish]

This is the first time I have cooked these in the camp oven After posting the above went and looked it looked a tad dry so I added 2 pot glasses of stout cant heart

[food&fish]

All done

Not much left

[hoddo]

That looks fantastic.. I've saved that recipe, thanks

[urbangriller]

Yep, Lamb shanks....Right up there on the list of the worlds best foods!!!

YUM

Cheers
Chris

[Narmnaleg]

Great work F$F!