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Post by smokey on May 6, 2015 14:50:57 GMT 10
I've changed the OP topic, Or refined it to what have you got cooking at the moment or planning so as to clear out the pics of what WAS cooked Currently have what I recon will be a kick butt Peri Peri chicken flattened out and almost deboned in the marinade. Found some great ideas and consolidated them into a fairly basic format. I'll put up the recipe
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Post by chrisg on May 6, 2015 15:49:36 GMT 10
I am in the midst of a very, very strange week, hard to describe really, sort of one door closing another opening and the new room looking much, much better (purely work related ) The consequence of that so far has been some pretty remarkable take-away Chinese for two nights which is a bit of a travesty but it did teach me something about vegetables that I had not known. The local Chinese steam a mix of veg then cool them, give them a good garlic rub, a dusting of paprika and zap fry them in very, very hot oil but so quick they pick up hardly a trace of oil. They are absolutely delicious, no wonder the local Chinese gets such great reviews on Urban Spoon To return to the topic, currently the wife has exercised her kitchen rights, there is a big pot of delicious smelling vegetable soup on the stove which being it has been rather chilly in WA will go down well. For myself being part of the current sea-change has meant a couple of hours of driving with time to muse I've picked up a large chicken that is brining at the moment preparatory to getting roasted for a good old fashioned roast chook on Friday. Not original but good comfort food this week Cheers
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Post by bill44 on May 6, 2015 16:23:30 GMT 10
Hibachi all set up for me to do steaks tonight. SWMBO is doing cauliflower and broccoli with a cheesy white sauce topping, and thick sliced fried potatoes.
All washed down with some red as per evening habit.
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Post by Deleted on May 6, 2015 19:17:28 GMT 10
G'day Second son was over last night so the wife cooked baked pork..... What tha! Pork was great. I mean really good I've been brought down a peg or too cause the crackling was second to none. The taters pumpkin were spot on. The broccoli and mushrooms in sesame oil was to die for. Now I've got to pull off a half reasonable meal out off the leftovers of that outstanding one? Pork cubed, a quik dry fry cold to brown and flavour without making it tough. Into a casserole dish, a can of cream of chicken soup. ( come on its leftovers the rule books out the window) a few cut up spring onions( the wilted ones of the bottom of the crisper). Cut up that baked taters and pumpkin and on the top. Recon after that's had its time to cook in the oven I'll put it under the grill. Those top veg are pre cooked, a bit of olive on the top, some salt and pepper, I recon I could pull off a crisp topping. Nothing like left overs to put you under the pump. Bet they didn't operate under such intense pressure at master chef. Regards dave
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Post by Deleted on May 6, 2015 20:44:14 GMT 10
Gday Didnt have to crisp the taters, happened in the oven and everyone was to Hungry to wait The evidence was eaten regards Dave
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Post by chrisg on May 6, 2015 21:26:27 GMT 10
ROFL!!!! I always think leftovers are a case of try it and see as well, and being we are still dialing down from cooking for more than two get plenty of practice Nice one Dave Cheers
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Post by ozymandias on May 7, 2015 8:40:37 GMT 10
Went through the depths of my freezer and found some lamb and some beef. Lamb had a bit of fat on it and was minced with the fat, some red peppers, chilli flakes and a bit of cumin for adana kebabs. I will serve them with lebanese bread, roast tomatoes sliced onion and sumak... Hell may even go the full monty and make some bulgur
Since I am on call no Yeni Raki, but some Ayran would be perfect
Beef will also be minced and go to a bolognaise sauce to take to work tomorrow, perhaps on some gniocci (they tolerate microwave reheating at work much better than pasta)
Now a question for you knowledgeable gents... When you make peri peri chicken, after marinading it, how do you cook it? I mean direct/indirect? Won't grilling it direct make a bit of a mess on the CI grill?
PS.... Hibachi, is it worth it?
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Post by bill44 on May 7, 2015 10:14:34 GMT 10
Went through the depths of my freezer and found some lamb and some beef. Lamb had a bit of fat on it and was minced with the fat, some red peppers, chilli flakes and a bit of cumin for adana kebabs. I will serve them with lebanese bread, roast tomatoes sliced onion and sumak... Hell may even go the full monty and make some bulgur Since I am on call no Yeni Raki, but some Ayran would be perfect Beef will also be minced and go to a bolognaise sauce to take to work tomorrow, perhaps on some gniocci (they tolerate microwave reheating at work much better than pasta) Now a question for you knowledgeable gents... When you make peri peri chicken, after marinading it, how do you cook it? I mean direct/indirect? Won't grilling it direct make a bit of a mess on the CI grill? PS.... Hibachi, is it worth it? Re the Hibachi, I have the cast iron one from BBQ Galore which is a copy of the Lodge Sportsmans Grill from the US. For 2 people it is the ducks guts to do a steak, chops, skewers, etc. Once you learn how to drive it you'd be surprised at what you can do with it, even cook the meat for 4 people. Bear in mind that I also have 2 Webber Kettles and a spit.
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Post by ozymandias on May 7, 2015 13:37:35 GMT 10
Not really experienced with coals/heat beads and was thinking to use a hibachi, mostly for steaks.... I live alone so quantity should not be a problem
I own a baby Q
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Post by smokey on May 7, 2015 15:48:23 GMT 10
Ozy, I'll do the piri piri write up after footy training tonight. But to answer your question, Flat chook can be grilled over charcoal if the right amout of charcoal is used. As in not too much. Most char BBQ's like a kettle can be zoned with a hot side and a cool side and using these zones are key. Ill include how I did that on my Komado without using a heat deflector.
Marinated piri piri chook can be done on a baby Q by first grilling the skin side first till you have the char. Then add your trivet / foil and finish it skin side up till done.
It does make a mess however and grilles need to be cleaned. I'll talk about when to use sugars, if at all in the recipe post.
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Post by ozymandias on May 8, 2015 14:01:06 GMT 10
Hmmm.... How about I use the trivet and foil to indirect it, then last 10 min or so remove the foil and flip the bird skin side down to get some charing? Would that work?
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Post by smokey on May 8, 2015 14:41:19 GMT 10
A boned out bird gets hard to flip and skin is soft. Not saying it can't be done but I prefer to grill the skin then flip once after the skin has released and there is still enough raw meat to hold the bird together. Its easy to pick it up with a spatch and tong from the flesh side straight onto a plate.
I do the same with steaks, Work on a presentation side then flip and only then concentrate on doneness. Regardless of what the bottom side looks like, Browned or not.
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Post by ozymandias on May 8, 2015 14:47:04 GMT 10
Hmmm.... never thought of that, Smokey..... Might have to just indirect it. Won't it crisp up?
To make a long story short, I am quite reluctant to use any marinated stuff on my grill.
Used it one and it was a complete and utter mess. A pair of CI baby Q grills were useless after that. Thank the gods of BBQ for the great service of Weber.
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Post by smokey on May 8, 2015 15:30:56 GMT 10
Yep, can be done on a trivet no problem. Watch it don't cook through before it Browns. Could portion it and pan sear first
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Post by chrisg on May 8, 2015 17:01:31 GMT 10
I have pretty much the same reluctance as yourself Ozy, marinades can make a mess. The way I get around it is I have an utterly ancient Bessemerware ( the orange cookware ) um, I really do not know what to call it, sort of a shallow oval casserole but even that does not really explain what it looks like. The one thing I do know is Besser (everyone calls them that ) have not sold it for years, mine was given to me by a friend when I was in mid -move and stuck for a baking dish. To give an idea of why Besser stopped making it once the move was over I went to give it back and was told "nah, keep it, part of a set, never used it." The strange thing is I find it very useful, both in the oven and on the BBQ. Besser in case you don't know is something that has been around forever, it's sort of cast-iron party-plan, coated CI so easy care but for years and years it was sold in a horrendous killer orange Anything marinaded that needs to hit the Q I just chuck the Besser bitch on a few minutes before, it gets up to temp and then chuck the marinaded food in and away we go with great sizzle. The real thing being that Besserware cleans up so damned easy with a bit of steel wool ( Non-affiliated plug - if you have a tame Amway person who isn't going to want to induct you to the religion get their Scrub Buds - best steel wool ever ) This piece is seriously old, given to me at least 15 years ago and my friend had had it lurking in the cupboard at least a decade before that, she really does not recall, but it is OLD However it is one of those things that just sorta fits a particular person's cooking style, mine in this case and gets one heck of a lot of use when I think about it - in particular it does magic gratin potatoes, just layer it up with crinkle sliced potatoes, diced onion, grated cheese, splash of milk lots of grated black pepper and in the oven or on the Q, it doesn't care That's a bit of a de-rail - I WAS going to say maybe you could have a look at teflon cooking mats, being we are TRYING to wean off of aluminium foil Cheers edit: Heh, went out of interest to the website of Bessemer - no they do not have this thing of mine but they are saying that their cookware is cast aluminium with a non-teflon non-stick coating.... not what they told me a long time ago and not what this dish weighs like Methinks the story changed somewhen, but garage sales just added an extra hunt item
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