What Did You Cook Part 11 - January 1 2015

Urban Pit Master · Post by **Urban Pit Master** » Sat Jun 20, 2015 4:41 pm

Hi Buccaneer, have you got a recipe for that squid, it looks sensational!

burb · Post by **burb** » Sat Jun 20, 2015 6:41 pm

Had a crack at cooking some typical Bavarian fare.

Schweinshaxe mit hausgemachter bier soße, kartoffelknödel und blaukraut.

Muppet · Post by **Muppet** » Sat Jun 20, 2015 6:48 pm

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

burb · Post by **burb** » Sat Jun 20, 2015 7:10 pm

Cheers mate, good luck for tomorrow!

niko123456 · Post by **niko123456** » Sat Jun 20, 2015 10:49 pm

Those knuckles..

That squid..

Heavy breathing.

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maik · Post by **maik** » Sun Jun 21, 2015 12:22 am

Some short ribs with the smokenator

Buccaneer · Post by **Buccaneer** » Sun Jun 21, 2015 7:07 am

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/

Grillnoob · Post by **Grillnoob** » Sun Jun 21, 2015 12:41 pm

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

gnol · Post by **gnol** » Sun Jun 21, 2015 7:56 pm

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.

Buccaneer · Post by **Buccaneer** » Mon Jun 22, 2015 9:47 am

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!

chriso · Post by **chriso** » Mon Jun 22, 2015 10:39 pm

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.

Nath · Post by **Nath** » Tue Jun 23, 2015 1:42 am

Burb, gonna need a recipe on thod knuckles!

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gordona000 · Post by **gordona000** » Tue Jun 23, 2015 9:44 am

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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dionysus32 · Post by **dionysus32** » Tue Jun 23, 2015 12:18 pm

Nath wrote:Burb, gonna need a recipe on thod knuckles!
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Agreed!

I don't know how you guys find time to cook this stuff mid week, I wouldn't eat till 9pm cooking this stuff.

burb · Post by **burb** » Tue Jun 23, 2015 10:41 pm

dionysus32 wrote:
Nath wrote:Burb, gonna need a recipe on thod knuckles!
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Agreed!

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.

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