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Post by Gus65 on Sept 15, 2014 9:15:10 GMT 10
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Post by smokey on Sept 15, 2014 11:40:47 GMT 10
Lovely steak and check out that smoke ring Shayne sure is an inspiration, You know how sometimes you have a fave TV chef that you just like what they cook?
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Post by shayneh2006 on Sept 15, 2014 19:06:47 GMT 10
Shayne sure is an inspiration, You know how sometimes you have a fave TV chef that you just like what they cook? What can I say other than
Angus, you done it all proud and, I am having trouble coming to terms with the whole "Fan Club" thing .
Mate, your shanks look superb.......
.... did you foil them on the 2nd leg??
Nice stuff indeed
Shayne
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Post by Gus65 on Sept 15, 2014 19:36:28 GMT 10
Not so much a fan club as just glad you're doing the experimenting. Lots if photos and a good description makes it easy to copy.
No foil on the shanks just low and slow over a mix of charcoal and beads because my charcoal supply ran out. Water bowl in and plenty of steam coming out so Id say that made up for the foiling.
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Post by shayneh2006 on Sept 15, 2014 19:47:14 GMT 10
Not so much a fan club as just glad you're doing the experimenting. Lots if photos and a good description makes it easy to copy. No foil on the shanks just low and slow over a mix of charcoal and beads because my charcoal supply ran out. Water bowl in and plenty of steam coming out so Id say that made up for the foiling. The way i normaly treat them, when i get an internal of 170F, i pop them into a baking tray, along with some fruit juice, then cover with foil (probe still attached to one). When the internal rises to 195F (and this is when the meat really pulls back from the bone), its time for the final one hour leg of basting with the sauce. Shayne
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Post by percelq on Sept 15, 2014 22:51:21 GMT 10
Good on you Angry, Shayne's combination of sharing, teaching, visual and variety ticks so many boxes.
A very clever cook.
I can't wait to get back on the train to attempt more of these.
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