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Post by chrisg on Jun 12, 2015 15:56:05 GMT 10
Certainly is I sort of do similar on infrequent occasions - the wife and I love it but if Gatsby is anything like me the chili does kinda fill the air and most of our friends and family are not fans Cheers
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osdave
Junior Member
Posts: 80
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Post by osdave on Jun 12, 2015 21:17:41 GMT 10
Fortunately the local pub doesn't have a vege tray for their Friday night raffle
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Post by smokey on Jun 12, 2015 22:28:18 GMT 10
Nice T bones, Stapletons? Also have you tried Rudys German butcher at Kirrawee , When you walk in and wiff the smell you will know what I mean
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osdave
Junior Member
Posts: 80
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Post by osdave on Jun 13, 2015 14:33:57 GMT 10
Nice T bones, Stapletons? Also have you tried Rudys German butcher at Kirrawee , When you walk in and wiff the smell you will know what I mean Hehehehe. It's only a small cast iron pan - they're lamb loin chops. Yes they come from Stapo's. As for Rudy's I could spend half my wages in there. Some of their hams are almost an aphrodisiac Dave
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Post by smokey on Jun 13, 2015 19:15:29 GMT 10
You know the thought that they could be lamb did run through my mind, But the beer googles just said run with T bones I miss living at Graysie, A lot. Then there was Farmer Johns on the corner of president and the mad mile. I loved that fruit shop and all the cool groceries it had, Not to mention the attached charcoal chicken shop. The best take away chook in the shire. Did farmer johns close for good or move?
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osdave
Junior Member
Posts: 80
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Post by osdave on Jun 13, 2015 20:14:09 GMT 10
Farmer Johns disappeared as far as i know.
The chicken shop changed hands in the end and went weird. all gone now though replaced with IGA
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Post by ozymandias on Jun 15, 2015 9:34:53 GMT 10
Japanese-style flat iron steak on the Q with noodles, Enoki, Shitake, King oyster and Wood ear mushrooms sauteed with a bit of soy sauce, ginger and sake. Grilled asparagus and a simple soy ginger garlic and sesame oil sauce on the side. Flat iron is quickly becoming my fav steak. A bit of a failed attempt from Sat dinner. Grilled Baramundi with Gordon Ramsay's pepper sauce. The sauce and fish were pretty good but the fillet broke when I was trying to turn it. I guess I must invest in the Weber fish basket. All in all a good weekend in Cue land.
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Post by Gus65 on Jun 15, 2015 12:20:36 GMT 10
Cape Town Lamb Roast inspired by my recent trip with the first feed of vegies for a while. I'll put the recipe up in Lamb, it was really good.
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Post by smokey on Jun 15, 2015 18:49:18 GMT 10
Nice Japanese Ozy ^ I finally got around to make Daddy Jacks poor mans chicken fried steak with country gravy. My skillet does not fit in my oven so I used the gas bbq. Otherwise I copied the you tube vid to the tee. Bloody good and cookin with the blues This was my insperation, I just love the way this guy works a pan and I've watched all of his vids.
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Post by ozymandias on Jun 15, 2015 19:13:48 GMT 10
So, no crumbs? Just egg and flour on that steak?
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Post by smokey on Jun 15, 2015 19:32:10 GMT 10
Yep, Though I did use a little Marion Kay 99X chicken seasoning in the flour. A forum search of 99X should explaine what that is. It being draped in mystery since Mr Kay and the colonel were old buddy's
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Post by ozymandias on Jun 15, 2015 20:00:00 GMT 10
Will definitely give this recipe a go
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Post by gatsby on Jun 16, 2015 5:27:55 GMT 10
Great work. I've been looking at his video's since you put a link when talking about cookers. He does some nice meals, bit hard now and then to get the ingredients. I'm pretty sure in the gravy for this was a pinch of 'slap your mumma' rub. Cheers
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Post by theoldestrookie on Jun 16, 2015 19:29:47 GMT 10
Baby steps. The Weber Q220 does pizzas quite well without a stone I think, just messing about learning timing etc. Oh, and I use commercial bases, does that make me a bad person? PS... first post. I hope I got it in the right place etc. Had to shrink the pic too and may have overdone it. Oh well... Attachments:
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Post by chrisg on Jun 16, 2015 19:39:19 GMT 10
Commercial bases are really not so much of a problem as the cognoscenti would try to tell us When I have the time I love doing a full on artisan base run but if time is short commercial is fine and if it is REALLY short I'm not averse to pita base so long as I know the topping will shine like a diamond Those look good - I have a 200, not completely convinced it gets hot enough to ace pizza but have not had any complaints and I think the stone really depends upon what crust you want Don't fret about the pics, they click and drool pretty good Cheers
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