DrDuck said:
Today I COOKED.
- Thread starter Ramjet
- Start date
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Does it get nice and hot, CTX?
ctxkid said:
Hi all.. new around here. Jumped online to do a bit on gold research but found myself here instead!
I love a good feed so my opening post starts with home made potato pies. I'd like to take all the credit. But i cant.. Stole the recipe from the old girl.
I love a good feed so my opening post starts with home made potato pies. I'd like to take all the credit. But i cant.. Stole the recipe from the old girl.
yep , hot enough to deep fryDrDuck said:
i also designed a smoker to go on it, of which ozpig copied and are going to release
Ctxkid. That's cool mate erfect:
This is my new addition. Used last night, love the smokey taste. Garlic salt, bbq spice and onion salt added after a spray of cooking oil.
Took me 3hrs to drill the half inch holes. MRS wishfull was just shajing her head as I was drilling the holes in the brake drums. Tune changed after though. Lawn didn't like it but.
erfect: This is my new addition. Used last night, love the smokey taste. Garlic salt, bbq spice and onion salt added after a spray of cooking oil.
Took me 3hrs to drill the half inch holes. MRS wishfull was just shajing her head as I was drilling the holes in the brake drums. Tune changed after though. Lawn didn't like it but.
My son & I had T-Bone & vege last night ..... cant beat a thick cut T-Bone
Tonight Im in the process of cooking my un-named lamb hot pot.
I start with a lamb mince & diced vege, bit of chilli & some mixed herbs & a few spices. I turn this into something between a thick stock & soup.
Then I add whole baby spuds, halved yellow squash & a sliced red onion.
Then I add half a dozen lamb rib chops
Then I add a shop marinated boned butterflied lamb leg with sliced mushrooms on top.
I let this simmer on a heat spreading simmer plate for 2.5 -3hrs
Dinner will be late tonight, but Its freakin awesome
Tonight Im in the process of cooking my un-named lamb hot pot.
I start with a lamb mince & diced vege, bit of chilli & some mixed herbs & a few spices. I turn this into something between a thick stock & soup.
Then I add whole baby spuds, halved yellow squash & a sliced red onion.
Then I add half a dozen lamb rib chops
Then I add a shop marinated boned butterflied lamb leg with sliced mushrooms on top.
I let this simmer on a heat spreading simmer plate for 2.5 -3hrs
Dinner will be late tonight, but Its freakin awesome
Im actually starting to enjoy using my Cyprus grill lately. I watched an episode of Food Safari the other week and they showed some fellow doing a Portuguese style butterflied chicken and I thought to myself, this looks good so I gave it a go on the weekend
the recipe called for it to be Marinated in beer, white wine and half a cup of scotch and accompanied with the needed aromatics.[ I was sold when they mentioned beer]
With that done I placed it in the fridge for 24 hours rotating the marinating chooks every so often. Made a peri-peri sauce for marinate and its off to the races
I missed out on getting the finished product shot done. By the time I got the chooks off the rotisserie and got them cut up they were all but vacuumed by the hoard
I have to mention that the recipe is a keeper. Definatly doing this one again.
Cheers
ChrisM
the recipe called for it to be Marinated in beer, white wine and half a cup of scotch and accompanied with the needed aromatics.[ I was sold when they mentioned beer]
With that done I placed it in the fridge for 24 hours rotating the marinating chooks every so often. Made a peri-peri sauce for marinate and its off to the races
I missed out on getting the finished product shot done. By the time I got the chooks off the rotisserie and got them cut up they were all but vacuumed by the hoard
I have to mention that the recipe is a keeper. Definatly doing this one again.
Cheers
ChrisM
I can smell that, yummo, please where did you get the grill rake for the spit , looks totally awesome
ctxkid said:
Hi CTXKID
The Portugese style rotating cage i found on a website called
The BBQ Store.com.au
Unit6 / 12 Lyn Parade Prestons
NSW 2170
Its all high grade s/steel. Aussie made [But still a pain to clean
Edit: Ph. no. removed.
Thanx Chris , i'm onto it, many thanx againChrisM said:ctxkid said:
Hi CTXKID
The Portugese style rotating cage i found on a website called
The BBQ Store.com.au
Unit6 / 12 Lyn Parade Prestons
NSW 2170
Its all high grade s/steel. Aussie made [But still a pain to clean
Edit: Ph. no. removed.
Went down to Geoscience Australia today - its well worth a visit. On the way home we picked up some seafood at the Fyshwick markets -
Salt and pepper cuttlefish for appetiser and coral trout with scallops for main. Shame Jannine does not like scallops much, I had to eat them all! Washed down with cheap Aldi champagne.
Salt and pepper cuttlefish for appetiser and coral trout with scallops for main. Shame Jannine does not like scallops much, I had to eat them all! Washed down with cheap Aldi champagne.
Ah what a shame Doc, you had to eat them all :lol: :lol: :lol: :lol:
Is Geoscience the old Science Academy in Canberra or something new?
Cheers
Mackka
Is Geoscience the old Science Academy in Canberra or something new?
Cheers
Mackka
We have to go all the way to Byron Bay to our nearest Aldi grog shop. They don't sell it in Qld. Have to put up with Dan Murphy's I suppose.
I do wish with scallops that they would leave the roe on so that I can tell that I am eating scallops and not giant clam meat that has been formed with a wad punch.
While the two do have a similar taste and some would say "what's your problem then?" my reasons are that giant clams take a lot longer to grow and mature than scallops, making them a scarce resource.
While the two do have a similar taste and some would say "what's your problem then?" my reasons are that giant clams take a lot longer to grow and mature than scallops, making them a scarce resource.
yes I agree Whisp, I have also heard of using a wad punch on stingray flaps.
Mackka
Mackka
got onto some 'real' lump charcoal most times lump is far from the truth :awful:
so tried on a bird i reckon charcoal is the top for flavor into meat
sorry bought the twinkles :8layful:
most times lump is far from the truth :awful: so tried on a bird
i reckon charcoal is the top for flavor into meat
sorry bought the twinkles :8
layful:
Damn that looks good - you're right CTX, nothing beats real charcoal.
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Winner, winner chicken dinner
