What Did You Cook Part 8 - Aug 2013

edgy · Post by **edgy** » Wed Aug 28, 2013 12:20 am

talisker63 wrote:Edgy that char sui looks the goods!
Is the recipe in the pork section?
cheers

Nah sorry mate, I just threw it together last minute, truth be told pre made char siu marinade + sweet baby rays! :

I eat the real deal stuff all too often wanted to do something a little different.

Used boned and rolled pork neck cut length ways into about 2" strips.... Was a hot n fast cook about 1:45 @ 375-400

Turned out good, could definitely improve it though.

donburke · Post by **donburke** » Wed Aug 28, 2013 8:28 am

urbangriller wrote:Fantastic Don!

I love simple!

Must be warmer where you are than here!

Chris

winter missed sydney this year chris, definitely the warmest winter i can remember, or maybe i'm just drinking more

next few days are looking to be crackers as well, 24, 25, 26 degrees !

Smokey · Post by **Smokey** » Wed Aug 28, 2013 9:21 am

Lovely work boys,
Dane exelent first go with the lamb shoulder, It doesnt get any better then what you did.

bbqmad · Post by **bbqmad** » Wed Aug 28, 2013 9:52 am

Card Shark wrote:Nice job Glen!

Thanks Greg

bbqmad · Post by **bbqmad** » Wed Aug 28, 2013 10:08 am

jdonly1 wrote:
DaveW wrote:Pork rack in Red Mist:

bbqmad wrote:MAN LAND RIBS!

Daughters boyfriend & i decided to make Pigs of ours selves Saturday with some monster beef ribs

The Rub

Approx 7 hrs in smoked on J D Pellets, meat pulling back nicely

Wife gave this look at our Man presentation

Beer battered chips & Brontosaurus Ribs Mmmmm!

Man I have to have a go at these
Where you buy them ??Normal butcher??

JD Those ribs are from a butcher Smokey Mick found Jack Spratts @ Burleigh G Coast you have to phone or email your order in cant just turn up as a member found out recently unfortunately

Card Shark · Post by **Card Shark** » Wed Aug 28, 2013 4:25 pm

Macadamia Chicken :- half day swim in the Captain's brine, skin dried overnight, coated with mustard seed oil and macadamia nut powder. Lightly smoked with macadamia chips (thanking you Smokey Mick!).

bbqmad · Post by **bbqmad** » Wed Aug 28, 2013 4:30 pm

Man O Man that Chook looks fantastic..........gotta try that!

Glen

edgy · Post by **edgy** » Wed Aug 28, 2013 4:38 pm

Yup, that looks delicious

Smokey · Post by **Smokey** » Wed Aug 28, 2013 4:39 pm

How unusual

I think Ive still got a little of that Mac powder you gave me left. Enough to do that anyway.
And do that I shal

donburke · Post by **donburke** » Wed Aug 28, 2013 4:55 pm

like that chook, looks like a whole crumbed and deep fried chook, great colour

Nath · Post by **Nath** » Wed Aug 28, 2013 4:58 pm

That chook Definately does look good. Might have to give that one a shot, I got loads of macadamias only problem is there in the shell, grrr there a nightmare to get out, could I use the shells to smoke?

Nath

Card Shark · Post by **Card Shark** » Wed Aug 28, 2013 5:07 pm

Thanks chaps. Busio90, on the smoking wood sheet a few folks have tried the shells on seafood. Can't see why not with this. Surprising with all the macadamia nut power and smoke it still came out quite mild.

Nath · Post by **Nath** » Wed Aug 28, 2013 6:04 pm

Card Shark wrote:Thanks chaps. Busio90, on the smoking wood sheet a few folks have tried the shells on seafood. Can't see why not with this. Surprising with all the macadamia nut power and smoke it still came out quite mild.

Thanks CS looks very moreish

Nath

urbangriller · Post by **urbangriller** » Wed Aug 28, 2013 8:10 pm

Awesome Sharkie!

Kev...put this on the wedding feast!

Chris

Narmnaleg · Post by **Narmnaleg** » Wed Aug 28, 2013 8:26 pm

Awesome looking chook Card Shark!!! How did it taste?

Busio90 wrote: I got loads of macadamias only problem is there in the shell, grrr there a nightmare to get out, could I use the shells to smoke?
Nath

You could try this (it does a very good job for me):
http://www.medowiemacadamias.com.au/buy ... duct_id=18

I've used macademia shells for smoke plenty of times. I'd describe it as mild.

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