Had a bit of left over stew, so whipped these up yesterday arvo
Today I COOKED.
- Thread starter Ramjet
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Thanks everyone, youre right Schmokey, I never thought of it that way, its just an outdoor oven, cracker. I cant wait to give it a go.
Hey RM all good when I get some tucker shots I will send em to you, cheers.
Mackka :Y:
Hey RM all good when I get some tucker shots I will send em to you, cheers.
Mackka :Y:
Found these weird things in the shop named chicken chops today. Thought I'd give them a try. Not too bad. The fillet was for the 2 kids that are home at the moment.
Liked cooking on coals after a bit of a hiatus.
Liked cooking on coals after a bit of a hiatus.
They look like a drumstick thats been pounded a little HL?
Did they taste any good?
Did they taste any good?
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Billy said:
I was thinking they look like chopped up chicken hence chops
layful: :beer:I've had a few tonight :beer:
Ive had a few frothy chops RM layful: :beer: :beer: :beer:
layful: :beer: :beer: :beer:
Along with a few :beer: this afternoon, the Dragon was fired up for some Q.
ABTs and lamb shanks.
ABTs and lamb shanks.
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Geez Billy if I'm ever in your neighbourhood I reckon I'd find it hard to leave if I got to sample that :drooling: and beer of course :beer: :inlove: layful:
layful:
Billy said:
Yeah Billy. Tasted pretty good. I only did a basic marinade of olive oil, salt n pepper, lemon and oregano.
I think it is part of the thigh with the bone left in.
I'd cook and eat them again.
Sous vide cattlemans cutlet, 6 hours at 57 C. Seared over hardwood coals in the firepit. Around 800 g. Sausage was there to increase my protein intake! Mrs Duck and I shared it! In days gone by I'd be happy to eat it all myself.
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Cooked up some Chinese pork steamed buns for the family tonight
Made a bao dough and let it double in size over 2hrs
Shaped into buns and let rise again
Braise pork in chicken stock, ginger, garlic, rice wine for 2hrs
Drain pork, chop and fry in wok to add some colour to pork.
Add sauce of soy, honey, ginger, sugar and simmer until sauce thickens
Steam buns for 15min and then your done
Made a bao dough and let it double in size over 2hrs
Shaped into buns and let rise again
Braise pork in chicken stock, ginger, garlic, rice wine for 2hrs
Drain pork, chop and fry in wok to add some colour to pork.
Add sauce of soy, honey, ginger, sugar and simmer until sauce thickens
Steam buns for 15min and then your done
It's the youngest ones birthday in a couple of days. She requested pizza on the kamado this weekend.
I have not fired up the kamado for a very long time so it needs to be slowly brought up to pizza temps as it may crack if it goes to high temp all of a sudden.
I'd need to run it in for quite a few hours before hitting 500C to cook pizzas.
May as well use the run in time to cook something. So I picked up a big lamb shoulder and chucked it in about an hour ago after firing up the charcoal about 4pm.
This will be ready about 6-7 am and am looking forward to breakfast.
Pizzas will follow up later tomorrow arvo.
Salt and pepper only.
ooooo....yeah
I have not fired up the kamado for a very long time so it needs to be slowly brought up to pizza temps as it may crack if it goes to high temp all of a sudden.
I'd need to run it in for quite a few hours before hitting 500C to cook pizzas.
May as well use the run in time to cook something. So I picked up a big lamb shoulder and chucked it in about an hour ago after firing up the charcoal about 4pm.
This will be ready about 6-7 am and am looking forward to breakfast.
Pizzas will follow up later tomorrow arvo.
Salt and pepper only.
ooooo....yeah
Took a while for this piece to cook.
At 3.2 kg for a squared shoulder I'd say it's closer to mutton that lamb.
I foiled it at about 7.30 am when it was sitting at about 184F. Took it to 194f and took it of not long ago. Not before sampling a big chunk. Tastes awesome.
I've towelled it and put in the esky for later today.
At 3.2 kg for a squared shoulder I'd say it's closer to mutton that lamb.
I foiled it at about 7.30 am when it was sitting at about 184F. Took it to 194f and took it of not long ago. Not before sampling a big chunk. Tastes awesome.
I've towelled it and put in the esky for later today.
Let the pizza dough rise overnight in the fridge.
Took it out and gave it a few karate chops before putting it aside for it's second rising.
Took it out and gave it a few karate chops before putting it aside for it's second rising.
Here come the pizzas
Beautiful mate. I love making pizzas using:
Pizza sauce, cheese, capsicum, white onion, Polish Salami, bocconcini and then topped with squeezed kalamata olives ( pips removed).
I love the combination you made.
Mackka
Pizza sauce, cheese, capsicum, white onion, Polish Salami, bocconcini and then topped with squeezed kalamata olives ( pips removed).
I love the combination you made.
Mackka
Mackka said:
Thanks Mackka.
That's the beauty of making them at home. You can adjust toppings as you like.
Birthday girl wanted an Aussie.
I love egg and bacon but am not a fan of egg on pizza.
Next up I'll make a sliced tomato and fetta.
Then make a fiery chilli killer.
