chicken salt , with a slash of vinegar ,mmm mmmm :drooling: :drooling: awesome 
Today I COOKED.
- Thread starter Ramjet
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Hi Liliane
You don't have to have sourdough to make a good batter.
The general rule I use is derived from tempura batter.
Plain flour and some salt, with enough very cold soda water to make a batter that is not too thick.
Add a dash of oil and vinegar and stir in.
That's it.
The most important thing is not to work the batter too much, just use a wooden spoon and stir it together. It is OK to have a few lumps in it.
The oil and vinegar and cold soda water, along with not working the batter too much, makes for a very crispy result.
You don't have to have sourdough to make a good batter.
The general rule I use is derived from tempura batter.
Plain flour and some salt, with enough very cold soda water to make a batter that is not too thick.
Add a dash of oil and vinegar and stir in.
That's it.
The most important thing is not to work the batter too much, just use a wooden spoon and stir it together. It is OK to have a few lumps in it.
The oil and vinegar and cold soda water, along with not working the batter too much, makes for a very crispy result.
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I'm at it again :Y: family Christmas gathering and my eldest sisters birthday :flowers: resent:. Hope your all enjoying this beautiful weather :Y:.
This year the two Gyros are Lamb Chicken and Venison (the one young Charlie got earlier in the year) and a rolled blade of beef :beer: :beer:erfect:.
resent:. Hope your all enjoying this beautiful weather :Y:.
This year the two Gyros are Lamb Chicken and Venison (the one young Charlie got earlier in the year) and a rolled blade of beef :beer: :beer:
erfect:.
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Enjoy RM Outback,
Looks yummy
Goody
Looks yummy
Goody
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Round two ready in about 1/2 hour for the late comers, round one was a ripper ower: :Y:.
1st photo you can see the different meats, best way to spit roast venison it's awesome :fire: :sunny: :beer:.
ower: :Y:.
1st photo you can see the different meats, best way to spit roast venison it's awesome
:fire: :sunny: :beer:.
Damn that looks good
Did a reverse sear tomahawk steak. Not a really big one - about 900g.
Brought it to 35c in a really slow oven and finished on the BBQ, after coating with aioli.
Served up with a green salad with beans and a sauce of red wine, glac d viande and butter.
It was a really good piece of meat.
Brought it to 35c in a really slow oven and finished on the BBQ, after coating with aioli.
Served up with a green salad with beans and a sauce of red wine, glac d viande and butter.
It was a really good piece of meat.
RM Outback said:I'm at it again :Y: family Christmas gathering and my eldest sisters birthday :flowers:
This year the two Gyros are Lamb Chicken and Venison (the one young Charlie got earlier in the year) and a rolled blade of beef :beer: :beer:
Yeah. Looks awesome. Bet it tasted great.
Why I love the q series webers. Chucked this on the baby q when i got home tonight. Couple of hours and presto. Some sort of chickeny tomato oniony potato dish was ready.
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Hard Luck said:RM Outback said:I'm at it again :Y: family Christmas gathering and my eldest sisters birthday :flowers:
This year the two Gyros are Lamb Chicken and Venison (the one young Charlie got earlier in the year) and a rolled blade of beef :beer: :beer:
Yeah. Looks awesome. Bet it tasted great.
Sure did mate :Y:, it'll be fun when we get to do one at a meet up :beer:
:fire: :Y:.
RM Outback said:Hard Luck said:RM Outback said:I'm at it again :Y: family Christmas gathering and my eldest sisters birthday :flowers:
This year the two Gyros are Lamb Chicken and Venison (the one young Charlie got earlier in the year) and a rolled blade of beef :beer: :beer:
Yeah. Looks awesome. Bet it tasted great.
Sure did mate :Y:, it'll be fun when we get to do one at a meet up :beer:
Hmmmm. Those mini spits are quite compact. I know for a fact they take 5kg of meat easy. pre marinate the meat, thread it out and cook it whilst in the bush. perfect.
A few beers and let the yellow find itself I say. very doable RM.
