What Did You Cook Part 11 - January 1 2015
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Re: What Did You Cook Part 11 - January 1 2015
Hi Buccaneer, have you got a recipe for that squid, it looks sensational!
Instagram: #urban_pit_master
Twitter: @mackerelmatt
Big city food, cooked in the backyard. You can taste love in food...
Twitter: @mackerelmatt
Big city food, cooked in the backyard. You can taste love in food...
What Did You Cook Part 11 - January 1 2015
Wow burb outstanding! As luck would have it im doing my first knuckles tomorrow, I'll be happy if they're half as good as yours mate
Baby steps...
Current Weaponry - Saffire Kamado, Treager Junior, Outdoorchef 57, Performer 46, 'Fooseball' Grill, Hibachi
Current Weaponry - Saffire Kamado, Treager Junior, Outdoorchef 57, Performer 46, 'Fooseball' Grill, Hibachi
Re: What Did You Cook Part 11 - January 1 2015
Cheers mate, good luck for tomorrow!
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Re: What Did You Cook Part 11 - January 1 2015
Yum, the German fare looks fantastic burb!
Yes, I have done it again, a curry! This one is a Bangladesh style chicken curry, rich tomato and spiced saffron with simply the best condiment out there, a little dollop of Karma Hand Made's Spiced Mango Chutney. To be honest, we eat this with sliced apples and cheese, we eat it with cold cuts, we treasure it so much we mark the calendar for when we are allowed to eat some next. If I could buy it in Perth, it would become the households major guilt purchase! Sinfully good!
http://karmahandmade.com.au/shop/spiced-mango-chutney/
Yes, I have done it again, a curry! This one is a Bangladesh style chicken curry, rich tomato and spiced saffron with simply the best condiment out there, a little dollop of Karma Hand Made's Spiced Mango Chutney. To be honest, we eat this with sliced apples and cheese, we eat it with cold cuts, we treasure it so much we mark the calendar for when we are allowed to eat some next. If I could buy it in Perth, it would become the households major guilt purchase! Sinfully good!
http://karmahandmade.com.au/shop/spiced-mango-chutney/
2015 Smokin In The City-Boarshank Redemption
Buccaneer, BeachBums, Alimac23, SilentBob!
Buccaneer, BeachBums, Alimac23, SilentBob!
Re: What Did You Cook Part 11 - January 1 2015
great food guys, as usual inspiring stuff.
Did a 24 hour cook with a 6.5kg hunk of pork shoulder.
Thing stalled out for hours but got there in the end.
Served it up with a white mayo vinegar sauce and my homebrew yummmy
Was very happy when it climbed out of its stall
BBQ and Brew
I need some claws for this size hunk of pork
Did a 24 hour cook with a 6.5kg hunk of pork shoulder.
Thing stalled out for hours but got there in the end.
Served it up with a white mayo vinegar sauce and my homebrew yummmy
Was very happy when it climbed out of its stall
BBQ and Brew
I need some claws for this size hunk of pork
Last edited by Grillnoob on Mon Jun 22, 2015 7:05 pm, edited 1 time in total.
Re: What Did You Cook Part 11 - January 1 2015
Some high and fast lamb and beef tonight on the kamado. Average temp about 240C.
Small deboned portion of a leg of lamb with a rosemary, garlic and lemon juice marinade.
And a piece of beef eye fillet. I just put a small layer of seeded mustard on the beef.
Before the cook.
Lamb all done. took about an hour.
Lamb was my favourite till the beef got cooked. Took about 35-40 minutes.
Small deboned portion of a leg of lamb with a rosemary, garlic and lemon juice marinade.
And a piece of beef eye fillet. I just put a small layer of seeded mustard on the beef.
Before the cook.
Lamb all done. took about an hour.
Lamb was my favourite till the beef got cooked. Took about 35-40 minutes.
Re: What Did You Cook Part 11 - January 1 2015
gnol, when I see results like that, I just mentally applaud and wonder hope the reverse sear crowd feels when you get such an awesome result without the farting around!
Bloody yummy tucker!
Bloody yummy tucker!
2015 Smokin In The City-Boarshank Redemption
Buccaneer, BeachBums, Alimac23, SilentBob!
Buccaneer, BeachBums, Alimac23, SilentBob!
Re: What Did You Cook Part 11 - January 1 2015
Saw some rump steaks on clearance so steak rolls was on the menu. Salted them for a while then smashed them with the tenderiser, grilled on the WGA, served with crispy smoked bacon, caramelized red onion, capsicum, cheese, garlic mayo and home made potato chips.
The crunch of the chips and bacon, and the garlic mayo took these to another level. The Mrs raved about them.
The crunch of the chips and bacon, and the garlic mayo took these to another level. The Mrs raved about them.
What Did You Cook Part 11 - January 1 2015
Burb, gonna need a recipe on thod knuckles!
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Nath
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What Did You Cook Part 11 - January 1 2015
I put a small lamb shoulder into the weber on the weekend, basic S&P rub, three bead snake..
Added a few chunks of Black Wattle, Yellow Box and Black Box for smokey goodness
Weber kept a decent temp range over the 10h cook.. Really happy with the finished product.. Mrs even said it was the best I've cooked.. (Always a nice thing to hear!)
Pulled (with the help of some Bear Claws.. Best investment)
A couple of Texan sized Yorkies
- no photos of the final plate up.. Too hungry!
** I've frozen the left overs to make some lamb souvalaki tonight.. Shouldn't be too shabby!!
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Added a few chunks of Black Wattle, Yellow Box and Black Box for smokey goodness
Weber kept a decent temp range over the 10h cook.. Really happy with the finished product.. Mrs even said it was the best I've cooked.. (Always a nice thing to hear!)
Pulled (with the help of some Bear Claws.. Best investment)
A couple of Texan sized Yorkies
- no photos of the final plate up.. Too hungry!
** I've frozen the left overs to make some lamb souvalaki tonight.. Shouldn't be too shabby!!
Sent from my iPhone using Tapatalk
Cooking on:
OTS - Brown - H, OTS - Blue - DR, Compact - Black - AD, WGA - Black - AH, Weber-sitting a OTS - Black - DE
OTS - Brown - H, OTS - Blue - DR, Compact - Black - AD, WGA - Black - AH, Weber-sitting a OTS - Black - DE
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Re: What Did You Cook Part 11 - January 1 2015
Agreed!Nath wrote:Burb, gonna need a recipe on thod knuckles!
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I don't know how you guys find time to cook this stuff mid week, I wouldn't eat till 9pm cooking this stuff.
Re: What Did You Cook Part 11 - January 1 2015
No worries, I score and salt the hocks and leave uncovered in the fridge overnight to dry out. Next day, rub with oil, more salt, a little garlic, then onto a bed of sliced onion and apple and roast them real hot 20 mins or so until crackle forms. Drop your temperature and cook them at low temp for 3-4 hours until meat starts pulling down from the bone, basting all the time with a dark german beer. Make sure you drink the same amount of beer that the pork does.dionysus32 wrote:Agreed!Nath wrote:Burb, gonna need a recipe on thod knuckles!
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