188 replies to this topic

[Adam]

I put it on, stress out for about 15 minutes and take it off, lol.

i hate cooking for large numbers.

I'll be picking up my weber soon

[skillionaire]

Hi,

Butterflied lamb leg, Canadian beechwood smoked, honey/tomato/garlic/rosemary marinade//




Very happy.
Cheers,
Nik

[peteRS]

Yummo. Looks good. Don't forget to eat your greens.

[Adam]

I want that. In and around my mouth!

[Richo]

Hell, I'm gonna jump on this...cooking is my 'true' passion
I would be 'wary' salting meat of that quality for quite so long. You are drawing moisture from the meat/muscle which is not what you want. Normally, salting like that is reserved for the "fat" on pork belly/loin etc or the outside of your lamb rack. All steaks need (even when 'Hot' smoking) is a rub of salt/pepper and olive oil just prior to applying to the grill. Your meat should be bought up to ambient (at least half hour out of the fridge) before cooking too, as it is a 'muscle' and will tense up (toughen) if thrown on the grill cold. You probably already know that though.
I also wouldn't recommend wrapping the foil quite so tightly upon resting...you don't want the meat to 'steam' but simply to remain 'warm'.
Smoking meats at home is quite hit and miss, but I reckon you had a full on crack at the title and bet it was damn tasty...certainly looks the goods.
An easy way to achieve a smoked flavour, is to buy 'liquid' smoke (various woodchip flavours) from somewhere like 'essential ingredient' and mix a few drops with your olive oil and baste during cooking.
If you guys are into bourbon flavoured BBQ things, try adding a splash of neat Bourbon to some 'smoked' bbq sauce and add a few drops of tabasco...BLAM!

Always read etc that salt pulls proteins to the surface and will help with millard reaction and the smoke to "stick" to the meat, although it did look like a lot of salt

also, make your own liquid smoke (Nik, use your own chips ?)

(stupid site wont let me make it go to the right time...) 9:05
http://www.youtube.com/watch?v=rIK4DVLHf7Y&t=9m5s

[peteRS]

Today...



Country Pride sausages (The Beef/Tomato and Bacon ones), with Roasted baby tomatoes (home grown) and some brown onion caramelised in the weeping tomatoes with Oregano and Thyme, finished with the awesome new(ish?) HP spicy smoky BBQ sauce...on chargrilled Baguette of course.

[Adam]

Arrrr slow Internet means the last pic won't load. I want to see the end result damnit!!!

[Liberty]

And tonight's wog-BQ has begun. Just put our extremely marinated chicken (hence the orange-salmon colour) on the BBQ. Gonna be fantastic. We have it almost every week. Dad makes a special homemade chili sauce recipe that he came up with me. 'ing amazing. Here is the beginning, I will post pics of the finished product after and if I find the recipe, I'll post it too. You guys would absolutely indulge in it.





Nice brick-on-ground BBQ, like a real chef. Heaps dodgy-looking but that's what wogs do and it gets the job done. Bricks are good at keeping the heat going. Probably one of the best dinners we make. Stay tuned!

P.S: We are renovating the backyard and getting it ready for a massive BBQ area, shaded area, fixing up the pool area, etc, hence all the bricks and other debris you may see in the pics.

[Hypnotic]

Pete that looks awesome mate.

Looking forward to the end result Gaz.

[skillionaire]

Hi,

Nice one Gazlord. Look forward to some finished pics. I love pit cooking.

These are my macadamia crusted venison kebabs.



No finished pics as I ate them out of the frypan!

Cheers,
Nik

[peteRS]

...now I'm hungry again

[Liberty]

And here it all is. Nowhere near as good presentation as you guys, but I couldn't resist the urge to devour it.

Here is our chili concoction:



Here is the complete finished product. They may look burned, but they're not. It's the marinate that's just gotten that colour and makes the chicken taste AMAZEBALLS.



I tried to present well.



And that's it for tonight's dinner. It was amazing. I will ask dad about the recipe and will post it tomorrow if I can find where he's written it down.

[Hypnotic]

Looks so nice, im really hungry

[Adam]

I need Portuguese friends.

[skillionaire]

Hi,

I love this thread. Nice work bro.

Cheers,
Nik

[Hypnotic]

I need friends.

Fixed

No but I agree, Portuguese is very nice.

[Liberty]

Ha ha, thanks a lot guys. I'll make it to more meets and might even invite some of you over for a feed one night. You never know.

The chicken was absolutely delicious. The meat inside was so moist and tender. I can't explain it any better then that.

[peteRS]

I need Portuguese friends.

This.


Looks the goods Gaz. (Is that better?)
Bet is even tastier than you are describing it to be...

I think you should bring a batch of that marinated chicken down for the next ACT Cruise/bbq on April 7th

[Adam]

the next ACT Cruise/bbq on April 7th

Needs moar cruise thread for the interstaters!!!

[Liberty]

I think you should bring a batch of that marinated chicken down for the next ACT Cruise/bbq on April 7th

Shit! That date springs something to mind... I don't know what it is... I think I have a soccer game that day, the first official one of the season. I'll double check on training night this Tuesday.

Otherwise, DEFINITELY. I'll marinate it and by the time I drive down it'll be right on perfect. You can call me any name starting with G; G-banger, Gaz, Gazza, G-man, G-Unit, G-string, etc. I just can't stay Garry and Gareth. I have a cousin that calls me Garth; this is OK.

If you try this chicken, you will never look at another chicken recipe the same.