What Did You Cook Part 7 - April 8/ 2013
Re: What Did You Cook Part 7 - April 8/ 2013
20+ hours for a pork neck seems like a really long time. How big was it and what temp were you cooking it at?beermee wrote:nice spit! and a great looking cook too!
Here's my pork neck after 19 hours in the Kamado - about to be wrapped in foil for a couple hours:
Re: What Did You Cook Part 7 - April 8/ 2013
HHHmmm.... Yum cha today, which included steamed BBQ pork buns. I did the pork (shoulder) yesterday in the kamado, low and slow. It was smothered in Char Siew sauce and smoked with some apple wood. The pork was really moist and tasty so we pulled it and then added the rest of the ingredients for the filling and left it in the frig overnight.
Today we made the dough for the buns, filled them with the pork and sauce mixture, stuck them in the steamer and they were bloody amazing ! I haven't tried this before but have always been a fan of steamed pork buns at the local Chinese, but these were equally as good, if not better !
**later edit : I've posted the recipe and instructions in the pork section as requested.
Today we made the dough for the buns, filled them with the pork and sauce mixture, stuck them in the steamer and they were bloody amazing ! I haven't tried this before but have always been a fan of steamed pork buns at the local Chinese, but these were equally as good, if not better !
**later edit : I've posted the recipe and instructions in the pork section as requested.
Last edited by Gumb on Mon Jun 03, 2013 8:52 pm, edited 2 times in total.
Re: What Did You Cook Part 7 - April 8/ 2013
OMG! Brilliant! Man I love those. Kind of dont want to be able to make them.
Great work mate, can you post the details in the pork section?
Ken
Great work mate, can you post the details in the pork section?
Ken
Ken
Re: What Did You Cook Part 7 - April 8/ 2013
This is Chinese Bao? You are using a leavened dough? Looks great!
Burnt By The Best
Competition BBQ Team
Fresno State University
Go Dogs!
Competition BBQ Team
Fresno State University
Go Dogs!
Re: What Did You Cook Part 7 - April 8/ 2013
My Lord!.......Food on here is incredible
Decided to low n slow a couple of T bones on the WSM knowing they wouldn't have a good visual char but went ahead any way because i am lovin how this thing cooks i am blown away how everything is so tender, and yes it didn't fail again steaks were melt in your mouth.....fall apart just visually doesn't look great, also a couple of chicken qtrs.
Chicken brined overnight and air dryed
Rubbed with this mix
Mixed these two together for brushing on chick's
Ready
mate wanted pepper sauce on his
Decided to low n slow a couple of T bones on the WSM knowing they wouldn't have a good visual char but went ahead any way because i am lovin how this thing cooks i am blown away how everything is so tender, and yes it didn't fail again steaks were melt in your mouth.....fall apart just visually doesn't look great, also a couple of chicken qtrs.
Chicken brined overnight and air dryed
Rubbed with this mix
Mixed these two together for brushing on chick's
Ready
mate wanted pepper sauce on his
If we weren't supposed to eat animals then why do they taste so good
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Re: What Did You Cook Part 7 - April 8/ 2013
That meal looks delicious, but those photos are excellent, very professional. They really do it justice. My pics come out blurry or destroyed by a harsh flash. I don't mind a bit of photography but taking quality photos of food certainly is an art.donburke wrote:no time for this 'reverse sear' business the wife says, the kids are hungry
Re: What Did You Cook Part 7 - April 8/ 2013
Absolutely awesome. I would love to do this one day. I'm not too familiar with kamados but that looks like a pretty custom setup you have there. Homemade bacon must taste amazing.Beaver wrote:Cured, hung, smoked, calved
Bacon!
Re: What Did You Cook Part 7 - April 8/ 2013
It's the lens and sensor size.
I imagine that an F1.4 35mm prime on a D5 Mark III would not have been cheap, but the results are excellent.
I imagine that an F1.4 35mm prime on a D5 Mark III would not have been cheap, but the results are excellent.
____________
"Beauty lies in the hands of the beer holder."
"Beauty lies in the hands of the beer holder."
Re: What Did You Cook Part 7 - April 8/ 2013
thanks for the compliment chriso,chriso wrote:That meal looks delicious, but those photos are excellent, very professional. They really do it justice. My pics come out blurry or destroyed by a harsh flash. I don't mind a bit of photography but taking quality photos of food certainly is an art.donburke wrote:no time for this 'reverse sear' business the wife says, the kids are hungry
I'm also not a fan of using a flash, wherever possible I use available light, if your camera has the option (most do), bump up the iso, turn the flash off and open up the aperture and keep a steady hand (i.e. don't do it pissed !)
Re: What Did You Cook Part 7 - April 8/ 2013
not cheap is a relative term, compared to a Hasselblad h5d it is cheappeteru wrote:It's the lens and sensor size.
I imagine that an F1.4 35mm prime on a D5 Mark III would not have been cheap, but the results are excellent.
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Re: What Did You Cook Part 7 - April 8/ 2013
Penne with Itallian Sausages
Snags were grilled on the GA
Shayne
Snags were grilled on the GA
Shayne
Don't argue with idiots.. They'll bring you down to their level and then beat you with experience.