Suby Club

WOW!

I left a corned beef on high for about 10 hours accidentally, it did the same thing. When I tried to cut it, the meat just broke apart!!

I left a corned beef on high for about 10 hours accidentally, it did the same thing. When I tried to cut it, the meat just broke apart!!

HAHAHAHA




Seriously this made my night! I can't stop laughing.

I just made a Bacon Sandy with the left over Schultz Bacon...You guys made me so hungry (again, just ate at MumnDads 2 hrs ago).
I want Brisket, Now.
But this was ok as a snack

Hi,

Haha, it was exactly what I was aiming for though!

@Pete: That bread looks really nice!

Cheers,
Nik

Also, Nik, you essentially braised it yeah, ie, in lots of liquid, but probably not covering the fat? Did you cover the baking dish?

I don't think it was that funny, Ash?

Hi,

Yep, braised it.

Decided against the Texan style at the last minute.

Cheers,
Nik

I don't think it was that funny, Ash?

Such a buzz kill.

Sorry

Hi,

Yep, braised it.

Decided against the Texan style at the last minute.

Cheers,
Nik

Cool. I pretty much asked that question for Adam's sake...it sounded like he was a little mixed up (like when you suggested the stock pot and he asked if you could 'roast' in it)
Not poking fun.
I reckon you could def's pull of a really decent meal (with leftovers) in a 3.5ltr crocker...

I'm not mixed up just dot like the sounds of the braised, because of the braising liquid Nik used. You can do a dry roast in a crock pot

Oops, sorry bro.
Never owned a Crock pot myself...
Would Brisket still be tender dry roasted?

I can't see why not. They smoke them on Amazing eats, don't they?

Y u no crock pot? It's my favourite way to cook

I'm all into pans and flames and stuff. I have a Big Stock pot, and deep baking dishes...
Slow cooking for one is shit.

Fair enough

Hi,

Plating was horrible, but my lord I am in love with this meat. Just did a Shiraz based reduction (sorry Adam!) with some of the liquid, and some mushrooms.

Creamy mash.



Fuckme it's awesome, I think I'm having a heart attack though.

I don't think this meat would stand up to a dry roast mate, you'd need to braise it first just in stock if you don't want the wine, then rub it and put it in the fridge for a few hours, then char it up.

Cheers,
Nik

You like your mushrooms, cream and mash. don't you just
edited out Jamie Oliver rant.

Hi,

I have heaps of mash in the freezer, and mushrooms are flowing freely right now from my mate. But yeah, I've been smashing the mash recently.

I had crayfish croissants for lunch though!



Cheers,
Nik

Crayfish Croissants...just GTFO. Honestly...so not fair.