skuzy
New Member
Posts: 29 
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Post by skuzy on Jun 3, 2015 17:27:49 GMT 10
been a longggggg while since ive had time to scratch myself and erm... do any bbq.
on the near future to do list now that its winter:
cheese, cheese and more cheese
lox/cold smoked salmon?
cold smoked bacon (just to settle my internal debate over cold vs hot smoke)
and finally BRISKET
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Post by smokey on Jun 3, 2015 18:16:07 GMT 10
Sounds like fun mate, A few of us were talking about it being the time.
Im a definite starter, Just soon as I source some whole Tassie Ocean trout fillets.
Trying something different this year.
If I can't find ocean trout, I'll just use normal salmon.
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osdave
Junior Member
Posts: 80
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Post by osdave on Jun 7, 2015 8:38:13 GMT 10
Inspired by Smokey i had a crack yesterday at boning a chook.  It was ugly but tasted damn fine. Tomorrow is rumpcap on the spit. Dave |
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Post by ozymandias on Jun 7, 2015 10:05:35 GMT 10
Looks pretty good to me.....
The picanha, you''ll skewer it whole, or in chunks? Don't forget the chimichuri sauce
Next week I am a bit free, so there will be some cue happening. Some sort of fish for sure, chicken with peri peri sauce, and either a picanha roasted whole or some wagyu.... Found a butcher in Brissy that stocks it and since I will be there on Fri, I may give him a try. Thinking flat iron steak
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osdave
Junior Member
Posts: 80
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Post by osdave on Jun 7, 2015 19:03:34 GMT 10
Looks pretty good to me..... The picanha, you''ll skewer it whole, or in chunks? Don't forget the chimichuri sauce I cut them into three for the spit. No pics today. I've been using a jar of dried chimichuri that you add oil to. It's not perfect but goes alright. dave |
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Post by smokey on Jun 8, 2015 21:25:20 GMT 10
Yard bird looks the shiz Dave, Damn good exercise in knife dexterity eh  And you thought filleting flathead was time honoured. Why do we do it? Because it's not easy  |
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osdave
Junior Member
Posts: 80
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Post by osdave on Jun 9, 2015 19:20:49 GMT 10
Yard bird looks the shiz Dave, Damn good exercise in knife dexterity eh And you thought filleting flathead was time honoured. Why do we do it? Because it's not easy I can do a flathead with my eyes shut using the back end of an oyster this ones gunna take a bit more practice. Gotta say though it was a little easier than I thought it was gunna be. dave |
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Post by chrisg on Jun 9, 2015 19:29:41 GMT 10
 I was not going to suggest that method Dave - I've sort of said around the site that I spent a deal of time in the Indian Ocean islands, Seychelles and Mauritius in the main in my youth, the commonest way the locals dress out fish, and it is still the same in Mauritius, I was there just a few years back, is with a piece of sturdy shell I sort of prefer a knife but defer to local custom Cheers |
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Post by smokey on Jun 9, 2015 20:41:14 GMT 10
Next cook on my mind is a beef randang, However Im going to attempt to simplify it. make it more about the browned coconut and braised beef with easy ingreedients rather then stuff that is so hard to get. So I'll be looking for powderes where fresh can't be had. IVe had a look around the kitchen and I recon Im mostly there.
Ive got fresh ginger, lemon grass, Kaffir leaves growing.
galangal I don't have other than in powder form.
Its a dawnting mess of ingreedients but I hope to set something up that anyone can do taking just the bare basics of flavour required.
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Post by Bentley on Jun 10, 2015 10:01:44 GMT 10
I like to think I have a diverse palate...or a better statement might be, I am willing to try anything once. But something like this, never even heard of it, just show I am delusional in my beliefs.
Again, when you make it if it is not to much to ask to show a picture it would be greatly appreciated!
Next cook on my mind is a beef randang... |
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Post by smokey on Jun 10, 2015 15:37:52 GMT 10
I like to think I have a diverse palate...or a better statement might be, I am willing to try anything once. But something like this, never even heard of it, just show I am delusional in my beliefs.
Again, when you make it if it is not to much to ask to show a picture it would be greatly appreciated!
Next cook on my mind is a beef randang... Hi Bentley, Wiki says,, en.m.wikipedia.org/wiki/RendangIm making a chicken rendang now for tonight's dinner, Will post a few pics after with a list of the extras I added. The house smells amazing right now  BTW, I misspelt it up top, It's Rendang and not RAndang. Sorry about that. I was finally going to make those ground beef chicken fried steaks I've been crowing about but I noticed the missus had bought a pack of chicken thighs a few days ago and they need to be used so I thought why not the rendang thing. |
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osdave
Junior Member
Posts: 80
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Post by osdave on Jun 12, 2015 21:22:01 GMT 10
Two big lumps of rump from tonights raffle are going to get the skewer treatment over the weekend. Still thinking about what to shove on them though. dave Ummmm,,,bacon 
There , I fixed that for YA, (Smokey) |
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Post by ozymandias on Jun 13, 2015 17:42:50 GMT 10
I got a couple of good flat iron steaks from my trusty butcher and I will be grilling them tomorrow, though I have not decided whether I want to go West with them, peppercorn sauce, duck fat roast potatoes, asparagus and mixed veg, or East, Japanese style with rice, stir fried mushrooms and soy ginger mirin and sesame oil sauce
Also, I plan to pay a visit to Jim's Jerky for some of his vaunted (at least in Toowoomba) Boervoers sausage
Has anyone tried it? What can you do with it?
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Post by smokey on Jun 13, 2015 18:31:55 GMT 10
It's similar to normal Aussie thick sausage only it's made with only beef and has a distinct spice flavour with lots of coriander seed. So they can be a little Chaffee on the chew.
Traditionaly they are cooked hot and fast to a medium steak doneness. In other words, Cook em like a steak to JUST a little pink in the centre. So I take mine to about 60c
That goes againts our safe target temp for mince (71c) but that's just what the Saffas do.
The ones I buy are from Springbok foods on the Gold Coast and they come in 1kg coils.
They could be broken up if needed
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Post by chrisg on Jun 13, 2015 18:34:56 GMT 10
I tend to think west mate - Japanese as in someone slicing it thin across from you with a kitchen katana and sizzling it on the plate between you and the homicidal maniac all good fun but it's Sunday, relax and cook a melting steak on the Q I obviously do not know the specific source of your Boervoers but in the end it's just a big curled up sausage, Qs nice, a lot of South Africans just fry it alone in a frypan on the stove, and make one hell of a mess I'm sure you can do great sausage, treat it the same way, often needs longer to cook though Cheers |
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And you thought filleting flathead was time honoured.
