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Post by gatsby on Jun 17, 2015 5:24:14 GMT 10
Well after last night's disaster, tonight's is a rack of lamb with roast veg. Fired up the GMG, got to temp, in goes the food, kicked of the lamb rack profile. Off to the computer... Come back in an hour... Pit is cool, food raw, oh no! Looked in the hopper, vertical hole through the pellets to the auger (empty). Looks like the damp weather caused the pellets to stick! Cheese on toast for dinner.
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Post by chrisg on Jun 17, 2015 7:39:44 GMT 10
It's the time of the year when the Q's tend to start gathering dust here Gatsby, cold out there Nothing wrong with some Welsh Rarebit though, we had toasted sandwiches a couple of times past few weeks - been educating my wife, pay a bit of attention to fillings and you get damned good food, especially in this crazy maker I have that seriously compresses the sandwich. Cheers
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Post by hoddo on Jun 19, 2015 14:35:17 GMT 10
5 kg of Bega going in the smoker tonight
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Post by chrisg on Jun 19, 2015 18:18:23 GMT 10
That's a LOT of cheese Hoddo, hope it goes well. I've just had one of those weeks - again, just catching up really, so the three day menu looks like this, not really terribly exciting but will spike it up I'm sure. Tonight, pie floaters, about as basic as it gets, sort of, 4 & 20s, Batchelor peas with added mint sauce, mashed potato, really butter rich mash, and tomato sauce - betraying my time in SA but seriously just stuffed and it is a perfectly ok Friday night meal Tomorrow going to be seared scallops, just found some today, just what the full dish will be still thinking on. Sunday I have been ordered to roast a chicken which I also bought today in the new slowcooker that does the searing thing as in the slowcooker board. I'm thinking since other than it needing less oil and a bit of taming from first cook I know that it gets damned hot on sear so I'm going to use it very low liquid and see if I can't get a real Sunday roast out of the thing. It will definitely do a good chook, but whilst that is resting if I sequence the veg it should roast them off fine Shall see. Not exactly a bbq weekend, it was decidedly wet here last night and promising the same all weekend, that does not encourage me out to the back However it is promising to fine up mid-week and I've been promised a couple of crays, that sounds like something for the kettle, supplier is very reliable NFI what way I'll do them yet, too many cooks away Cheers
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Post by Gus65 on Jun 19, 2015 20:48:45 GMT 10
Doing some catching up on posts made while I was away and read this recipe. That sounds like it will be a great feed and will most likely get a look in at my place real soon.
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Post by gatsby on Jun 20, 2015 15:47:24 GMT 10
Well after the discussion on Smokey's new toy - I've got a desire for Pad Thai. So the plan for tonight is a starter of Tom Yum Goong followed by Pad Thai Goong. I think that should Thai me out of SE Asian food for a while & I think I'll head over to the Mediterranean regions for a bit (Moroccan, Turkish, Greek, Italian) or maybe further North - Goulash or maybe that Swedish Meatball thing I've heard a bit about (something to do with Ikea)
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Post by gatsby on Jun 26, 2015 17:04:58 GMT 10
OK - so what did I say to cause this to die for a week?
Anyways got planned for tomorrow a ribs BBQ! Got a 2 kg beef ribs about 20x20 1 off 3 pork ribs about 2 kg 4 lamb ribs also about 2 kg
All rubbed up in prep various rubs.
The beef is quite thick almost 2inches
Should I do a 4 2 1 for beef and Chuck pork and lamb in at the 3 hr point? For the normal 321?
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Post by chrisg on Jun 26, 2015 17:24:40 GMT 10
Don't think you said anything Gatsby, it's been a quiet week around the forums in general. Your plan sounds pretty much what I'd do, on the rare occasions I've done a mixed meats cook Cheers
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Post by smokey on Jun 26, 2015 18:04:56 GMT 10
Ive been going at the wok like a three peckered goat Really getting my eye in with it. Tomorrow will be sweet & Sour pork. I was going to smoke a pork scotch for pulled pork but the crappy weather has pushed the visitors to the next weekend. The scotch wont keep so some of it will be on the wok instead. Suits me actually as Ive left a fire Industry course final project to the last minute. Right when the luderick are as thick as thieves in the tweed river, A massive run with Kilo + size fish. Hopefully ill get a fishing session in mid week. Gatsby, If you normaly do 321 then that sounds about what Id do. Strong possibility the beef short ribs will finish the same 321 as the pork ribs though. But to play it safe, You can always foil the beef early and remove to keep warm if you have to.
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Post by chrisg on Jun 26, 2015 18:50:32 GMT 10
Now there is a phrase I've not heard in a while I pretty much don't do sweet and sour any more but when I do I like to have the pork really well tenderised, marinaded or preferably pulled, but if you cant do the last then a simple overnight marinade after chunking it up would be what I'd do - just don't use kiwi fruit Synchronicity is a strange thing, this is the third convo I've had on S&S this week - not even thought about it for a year or two I'm staying inside tonight, smoked trout pasta is going to be the go Cheers
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Post by gatsby on Jun 27, 2015 6:49:34 GMT 10
Thanks, I'll go a little longer for the beef and foil if needed rather than have what looks like a nice bit of meat underdone. Agree not really the right time of year but a couple of anniversaries and my parents are going to the states for a month so party time.
The image i'm getting of Smokey and his wok would get banned on you tube!
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osdave
Junior Member
Posts: 80
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Post by osdave on Jun 27, 2015 11:25:15 GMT 10
Right when the luderick are as thick as thieves in the tweed river, A massive run with Kilo + size fish. Hopefully ill get a fishing session in mid week. Smokey you're a man after my own heart. I love my blackfishing and have been getting a few up the Woronora river. Not quite a kilo but still happy with what ive been getting. Dave
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