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Post by gatsby on Jun 29, 2015 5:26:03 GMT 10
Very nice wok work Smokey
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Post by gatsby on Jul 2, 2015 8:09:50 GMT 10
Ribs - Beef, Pork & Lamb
Had a family BBQ on the weekend. For something different did a low & slow in the Hark Gas Smoker 2 kg each of Beef Ribs (1 rack), Pork (3 racks), Lamb (5 racks) Beef was done for 4-2-1 the others 3-2-1 Came up very nice
Cheers
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Post by smokey on Jul 2, 2015 13:12:18 GMT 10
So that worked with the extra hour on the beef, Good stuff they all look smacking
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Post by gatsby on Jul 2, 2015 15:26:13 GMT 10
Yeap - think the extra hour was needed - thick chunk of meat. Also found the beef & lamb had a bit of the backbone still attached so couldn't get them into slices like the pork. Next time I'll get that cut out & at $12/kg for beef & $7/kg for the lamb (I think) much better value than $21/kg for pork
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Post by theoldestrookie on Jul 3, 2015 18:13:00 GMT 10
Quick one for dinner tonight. Pork rashers done in my son's glaze recipe. Done in the Weber Q220 for 90 minutes at lowest,then 20 minutes at 3/4 throttle for colour. Not a great pic but hit the spot 2 tablespoons Worcestershire 4 heaped tablespoons Fountain Spicy Red sauce 2 tablespoons of HP sauce 1 heaped tablespoon of honey 1 tablespoon of low salt soy sauce 1 teaspoon of tabasco 1.5 teaspoons brown sugar
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Post by smokey on Jul 3, 2015 18:46:51 GMT 10
Looks good enough to eat to me Love that glaze, Your Young bloke is onto something there. Could be a whole topic in it about using and blending ready made common shelf sauces to make something special. This Is Aussie cooking
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osdave
Junior Member
Posts: 80
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Post by osdave on Jul 3, 2015 20:10:57 GMT 10
HP Sauce has never made it into our house. Not for any other reason than i havent had it.
What is its flavour like?
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Post by smokey on Jul 3, 2015 21:36:40 GMT 10
Its like the thick vinegar version of Worcestershire sauce. If you dont like it neat on a steak, You will soon find it handy as an additive to something else. I love it. Its Fathers Favorite if you blend it with your typical BBQ bottled sauce with a dash of Dick Smiths Aussie Tomato sauce. Chris G grew up on it so its like brussel sprouts is to a kid with him
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Post by chrisg on Jul 4, 2015 12:33:08 GMT 10
I'm so long away from it that I might just gamble a bottle Smokey Cheers
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Post by smokey on Jul 10, 2015 20:42:52 GMT 10
No cook top or oven ATM, and kids have a friend over for sleep over so it was the gas 4 burner to the rescue. Pan Hawaiian and a bits and pieces. Ham, Prawns, sundried tom, Pickled chili, Bocconcini, Avocado, Parmesan,Onion jam, Olives and Sharks on fermented dough. Was a bit cold to stay outside keeping an eye on it so the one on the stone was just a little over done But good it was and the base was perfect golden. The pan pizza was that pans first cook after I spent some part of the day seasoning it. My first go at that, ended up doing another and Im quite impressed DSC01127 by Mike Nash, on Flickr
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Deleted
Deleted Member
Posts: 0
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Post by Deleted on Jul 10, 2015 21:00:32 GMT 10
G'day I'm Impressed Regsrds dave
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Post by smokey on Jul 11, 2015 16:19:25 GMT 10
Saturday lunch. Salt & Pepper calamari with Szechuan in panko wok fried, Bruschetta, Greek salad and Prawns. Desert was coconut impossible pie, Strawberries, Dragon fruit and double cream. Was a great feed DSC01128 by Mike Nash, on Flickr
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Post by gatsby on Jul 12, 2015 6:55:24 GMT 10
Very nice Smokey. Now feeling like seafood or pizza! Cheers
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