What Did You Cook Part 11 - January 1 2015

urbangriller · Post by **urbangriller** » Mon Aug 24, 2015 4:54 pm

Wow...so moist Ali!

SilentBoB · Post by **SilentBoB** » Mon Aug 24, 2015 6:45 pm

That looks great Ali!

Muppet · Post by **Muppet** » Mon Aug 24, 2015 7:09 pm

Nice job Ali

alimac23 · Post by **alimac23** » Mon Aug 24, 2015 8:47 pm

Thanks guys, I would soak it for longer next time to get a bit more salt out, it's still very edible but a little less salty would be good

alimac23 · Post by **alimac23** » Wed Aug 26, 2015 9:59 pm

Tonight I cooked a T bone steak with some garlic and mushroom couscous and some celery, carrot and beetroot slaw.

The steak was done on the akorn which was screaming hot!

ozwaz · Post by **ozwaz** » Wed Aug 26, 2015 10:12 pm

Oooh, that's some grate looking 'steak porn'.

Wazza

Buccaneer · Post by **Buccaneer** » Thu Aug 27, 2015 7:00 am

BBQ hickory smoked pork belly ribs with a home made sauce and glaze. Tomato, honey, star anise and a half dozen other secret ingredients including ACV. Take a look at the size of these, so rare to get such huge piggies into Aussie butcher shops, and the supermarkets never ever ever ever...
Shared with my friends at The Beef Shop
http://www.thebeefshop.com.au/

Grillnoob · Post by **Grillnoob** » Thu Aug 27, 2015 4:10 pm

OMG they look good Buc
yeah good crew at The Beef Shop very friendly

ozwaz · Post by **ozwaz** » Fri Aug 28, 2015 3:22 pm

My first long and slow cook on the Traeger - and thanks to Chris for coaching from the sidelines.

Rubbed mutton leg chops, cooked at 65c for 5-6 hours. Sliced, served with salad and home made wraps. Really good, I'm loving this pellet cooking thing. Nice smoke ring on them too. Parents in law coming over tonight, and as I have a heap of left over meat the wife and kids have requested them again.

Wazza

burb · Post by **burb** » Sun Aug 30, 2015 9:33 pm

Thanks to Ozwaz from the speakeasy who pointed me in the right direction I picked up a brisket from a butcher in Malaga so cooked it up on Monday.

This is as it was put on the Kamado, toasted S&P rub as per Urbangriller's advice.

About 3 hours later.

First time I've ever separated the point before foiling the flat as the point was probing like a cloud after about 8 hours. Only about half of these went back on covered in sauce for burnt ends, the rest went in my face hole as they were just amazing to eat. No more pics after this as mates came over. Flat ended up being good texture and flavour but a little dry. I know the flat is meant to be lean, but still should be a bit juicy right? Pretty sure I didn't over cook it, pulled it at 185F temp. Anyhoo, the battle rages on.

This was a simple mid week cook, wings in Cajun rub and some cheesy brats I picked up from the same butcher I got the brisket.

Brats were great, didn't sauce the wings on the grill but finished them on the plate with a new homemade sauce - lots of vinegar in this one.

And I know it's not cooking per se, but I do like a drink with my dining and lately I've been experimenting with freezing star anise in my ice spheres for an old fashioned. Does well to complement the citrus - I highly recommend it!

Nath · Post by **Nath** » Mon Aug 31, 2015 12:24 am

Burb, what butcher mate? That brisket looks fairly lean to start off with.

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burb · Post by **burb** » Mon Aug 31, 2015 10:21 am

This joint: http://www.thebeefshed.com.au.

Good gimmick they've got set up. You walk into a giant cool room, lots of whole cuts which you can then take to a side area where they'll slice it how you like. Some really good prices on some stuff, not so much on others (Pork ribs $26.99kg?!?)

Dez · Post by **Dez** » Mon Aug 31, 2015 11:17 am

Managed to save these poor burgers and bacon from a dismal fate in the kitchen fry pan. You'd think the missus woulda learnt by now, lol. Delayed dinner by half and hour, worth it but.

Nath · Post by **Nath** » Mon Aug 31, 2015 11:50 am

Cheer Burb I've been meaning to check that place out. The brisket at $11.99kg isn't the cheapest, i would be wanting something a little more marbled for that price.

Dez, great save!

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ozwaz · Post by **ozwaz** » Mon Aug 31, 2015 12:52 pm

Hi Burb,

Make sure you check out the trolley where they have the marked down stuff, can get some real bargains.

I've been eyeing off those briskets too, but have never done one. Should I get one with more fat on it? Would brining be an option to get a bit more moisture in?

Those snags especially look super good.

Wazza

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