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Post by smokey on Oct 2, 2014 16:15:33 GMT 10
We all have them, Old pics uploaded maybe years ago where you hit pay dirt. As opposed to what did you cook recently, Why not bring back some memories and history. Maybe even discuss how you now do things differently or the same. Spicy mince stuffed capsicum on the BGE, I haven't changed a thing with this. And makes a great meal  |
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Post by smokey on Oct 3, 2014 17:21:04 GMT 10
Beef ribs, Some years ago now but I nailed them on the WSM using wild macadamia wood chunks. I slaughtered this cow at a butcher mates property and when we dressed it out he showed me this cut that looks like a rack of pork ribs and cooked them just the same, 3-2-1. Ive never seen them again, Only the first four ribs chuck side that are much thicker. I did enquire about them from another butcher and said he can get them but same price as chuck side ribs and I'll be paying for more bone then meat, The chuck side is much better value.  Look how shiny and new the WSM was, Truly is a great cooker, with the new Cajun bandit SS door, It don't look like this now.  |
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Post by chrisg on Oct 3, 2014 19:40:18 GMT 10
I'm bereft of pictures I'm afraid for excuses and apologies done to death by now but both of those look great mate  See what I can dig up but did get reminded of one little trick this evening that I'll chuck into the mix. I guess everyone knows how to make a decent white sauce, accompanies so many things, basis for various other sauces, cheese in particular of course. Just a butter and flour roue, brown it as much as you like and keep adding milk, spices, whatever. A commercial kitchen helper taught me this though, as a part of the liquid add in a cup of chicken stock. Makes for a sinfully smooth, rich sauce I'm using it tonight for a seafood pasta with the extra addition of sour cream, a couple of tablespoons full. It is a memorable dish, not made it this way for quite a while, crab meat, shredded white fish, prawns and later a couple of anchovy fillets. In the past I've made it so many times that it was sort of automatic pilot in the kitchen Apologies if not quite what you were looking for in the thread or if the tip is old hat Cheers |
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Post by smokey on Oct 3, 2014 20:16:41 GMT 10
All good mate, Remember this it a club forum, There is no pressure for posts or pics. Im just posting up some old stuff that May interest the many new members |
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Post by shayneh2006 on Apr 20, 2015 23:23:24 GMT 10
How did i miss this post and what a great idea. Can we make it a sticky of it?  As i have a mountain of stuff i culd put in this thread. Oh and by the way Mick, those ribs look wicked Shayne |
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Post by Gus65 on Apr 21, 2015 6:47:06 GMT 10
Chris
That pasta sounds pretty good. A bit more detail would be nice.
Mick.
Those ribs look great. Found a photo of my first cook in the pro q. Looks shiny like your WSM. Pity the food wasn't much good.
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Post by Bentley on Apr 21, 2015 7:53:18 GMT 10
One of my 1st attempts at Cold Smoking Cheese...yeah...  |
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Post by Bentley on Apr 21, 2015 7:56:40 GMT 10
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Post by chrisg on Apr 21, 2015 8:11:10 GMT 10
Definite improvement there Bentley I'll be making that seafood pasta again in the next few weeks Gus, will post about it then. Cheers |
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Post by shayneh2006 on Apr 21, 2015 10:38:02 GMT 10
Definite improvement there Bentley I'll be making that seafood pasta again in the next few weeks Gus, will post about it then. Cheers Agreed.
Knock out looking smoked Cheese Bentley
These picks are the result from my first ever Pulled Pork smoked on a WK.
At the time, I was stoked big time 
Shayne
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Post by shayneh2006 on Apr 21, 2015 12:24:54 GMT 10
Rottiserie Peruvian Chicken.
This one has stuck and after just purchasing the Kettle Rotti ring, came up with the crazy idea of flattening two Chickens and sandwiching them in a hand held wire flip over grill thingy.
I was very happy with the way these turned out
Shayne
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Post by smokey on Apr 21, 2015 14:45:46 GMT 10
I can't remember which, Maybe an manderin glazed but it was a take on one of Shaynes early duck versions. Bung hole unstitched.  |
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Post by shayneh2006 on Apr 21, 2015 16:03:29 GMT 10
That looks Magic Mick 
God I love Duck 
Shayne |
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Post by shayneh2006 on Apr 21, 2015 16:16:52 GMT 10
I've been using kettles from as far back as my early teens, when my parents brought one home one evening that they won at "Spin and Win", a weekly event held at the local RSL club.
It wasn't until 09-10 that I started getting serious, exploring other Avenues rather than just the 26 beads (Normal indirect fire) either side, drip tray in the middle, Leg of Lamb roast.
Here's on that was Qued semi low n slow after the step up.
Hickory smoked, Cheesy wings with Bacon
Digging these pics up brings back good memories as well as reminding a person that "hell, you haven't done that one in a long time",,,, and is starting to give ideas for cooks coming up.... 
Shayne |
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Post by smokey on Apr 21, 2015 17:28:24 GMT 10
That it does, I also see the faults in my old cooking, Crazy experiments gone wrong and where I kind of got it right.
Still experiment and still screw up. That's been the fun. Sometimes you win, some you loose.
It's great fun to be part of a group that nut something out after trials and share the results .
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