Got to do me up a braised meat, that sounds awesome Nikko, is there another cut of meat that would also suite that I would not have to order in?
:::BBQ THREAD:::
Started by skillionaire, Feb 04 2013 10:22 PM
188 replies to this topic
#121
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Posted 03 April 2013 - 07:59 AM
The Layover was awesome
Got to do me up a braised meat, that sounds awesome Nikko, is there another cut of meat that would also suite that I would not have to order in?
Got to do me up a braised meat, that sounds awesome Nikko, is there another cut of meat that would also suite that I would not have to order in?
#122
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Posted 03 April 2013 - 08:10 AM
Hi,
Rump is probably the most common?
Rib roast is amazing, but 'spenno!
Cheers,
Nik
Rump is probably the most common?
Rib roast is amazing, but 'spenno!
Cheers,
Nik
#123
Adam
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Posted 03 April 2013 - 08:35 AM
Topside/silverside is what I use for curries
#124
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Posted 03 April 2013 - 08:48 AM
Hi,
Yep, silverside is probably closer to brisket actually.
Cheers,
Nik
Yep, silverside is probably closer to brisket actually.
Cheers,
Nik
#125
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Posted 03 April 2013 - 09:33 AM
yeah sweet
Few questions, by stock you mean beef stock?
give me more info on this mushroom and shiraz reduction, what exactly goes into it and the process around making it
Few questions, by stock you mean beef stock?
give me more info on this mushroom and shiraz reduction, what exactly goes into it and the process around making it
#126
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Posted 03 April 2013 - 09:39 AM
Hi,
Yeah, beef stock, 2 parts stock one part red wine. Throw some old favourite herbs in, some onions/carrots, other slow cook root veges if you want.
After the beef has been cooking for the 7/8 hours, I spoon out some of the liquid and add more wine then reduce it down slowly in a pot, takes a while. Once it's nearly at the consistency you want, plop in the mushrooms and a knob of butter to make it glisten nicely.
There are crazy long winded ways of doing it with a million and one ingredients, but for a simple sauce, you can't really go wrong, you can add a bit off cream too.
Cheers,
Nik
Yeah, beef stock, 2 parts stock one part red wine. Throw some old favourite herbs in, some onions/carrots, other slow cook root veges if you want.
After the beef has been cooking for the 7/8 hours, I spoon out some of the liquid and add more wine then reduce it down slowly in a pot, takes a while. Once it's nearly at the consistency you want, plop in the mushrooms and a knob of butter to make it glisten nicely.
There are crazy long winded ways of doing it with a million and one ingredients, but for a simple sauce, you can't really go wrong, you can add a bit off cream too.
Cheers,
Nik
#127
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Posted 03 April 2013 - 09:42 AM
'ing prime.
#128
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Posted 03 April 2013 - 10:17 AM
Reading that made my mouth water!
#129
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Posted 04 April 2013 - 09:40 AM
Hi,
Lamb roast;
Literally smashed the trimmings and meat on the biggest plate I could find. Those that know me won't even believe that I ate all this.
Didn't eat the bone...!
Used this recipe for the pumkin bake; http://www.bestrecip...bake-L9542.html
I still have a bunch left over, would recommend.
Cheers,
Nik
Lamb roast;
Literally smashed the trimmings and meat on the biggest plate I could find. Those that know me won't even believe that I ate all this.
Didn't eat the bone...!
Used this recipe for the pumkin bake; http://www.bestrecip...bake-L9542.html
I still have a bunch left over, would recommend.
Cheers,
Nik
#130
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Posted 04 April 2013 - 12:28 PM
i believe you would have eaten it, just would have taken 2 hours 
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#131
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Posted 04 April 2013 - 03:14 PM
Nik,
Well done on your BBQing, but up over this way mate, this is how we do it.
We sent the pics in a few years ago to ZOO. We lost to some wanker who had made a giant penis in the sand. Pretty stupid for a mag that was supposed to worship women!
Well done on your BBQing, but up over this way mate, this is how we do it.
We sent the pics in a few years ago to ZOO. We lost to some wanker who had made a giant penis in the sand. Pretty stupid for a mag that was supposed to worship women!
As soon as i mentioned 300kw I was in trouble
#132
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Posted 04 April 2013 - 03:32 PM
'ing hell!also, lol, penis
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#133
Samwise
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Posted 04 April 2013 - 03:52 PM
Brick pit bbq, ftw!
I like to think of it as borrowing someone's car and driving it better than them.
#134
peteRS
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Needs more cylinders...
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Posted 04 April 2013 - 06:28 PM
12 burners...so epic.
#135
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Posted 04 April 2013 - 07:40 PM
Yep. 2400mm long (read 2.4m for teh n00bs), 12 burners all hooked up to a 55kg gas bottle.
As soon as i mentioned 300kw I was in trouble
#136
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Needs more cylinders...
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Posted 04 April 2013 - 07:43 PM
No cueing for sausages eh 
#137
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Posted 05 April 2013 - 07:21 AM
Hi,
Where's the MEAT THOUGH? Haha. Nice BBQ, mate. This here's what I carry.
Cheers,
Nik
Where's the MEAT THOUGH? Haha. Nice BBQ, mate. This here's what I carry.
Cheers,
Nik
#138
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Posted 05 April 2013 - 08:17 AM
Hi,
RamRack
Cheers,
Nik
RamRack
Cheers,
Nik
#139
Adam
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Posted 05 April 2013 - 08:53 AM
Damn I want some lamb!
#140
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Posted 05 April 2013 - 08:56 AM
mmmmm RamRack! Rooks Good!
12 Burner BBQ is epic!! Nice one mate! That is piss poor on behalf of zoo!
Can't wait to smash some cooking this weekend.
12 Burner BBQ is epic!! Nice one mate! That is piss poor on behalf of zoo!
Can't wait to smash some cooking this weekend.
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