Today I COOKED.

[Devonian]

Today I cooked/mixed up a batch of rhubarb beer for summer.

30 rhubarb stalks
2 Lemons
1 Orange
4 Cinnamon sticks
20 cloves
2cm cube of ginger
500g sugar
1/4 tsp champagne yeast

add water to make 10 litres

It tastes great so far but will take a few days before being ready to bottle and should come in at about 11%alc
Hopefully a good drink for summer while out prospecting.

 

[Ramjet]

No I didn't cook these. My gorgeous friend Cheryl mailed them to me from ST. Smokey, meaty goodness.

 

[Sandta]

You must be having one of those senior moments...
You posted them pics yesterday too :lol:

 

[Ramjet]

You must be having one of those senior moments...
You posted them pics yesterday too :lol:

Yes but in a different topic. some things are worth sharing.

 

[Solid Luck]

Just the usual bbq again.
Charcoal flavoured meat again. Lamb cutlets. Rib eye steak and some mystery bags that are slightly spicy.

 

[Tathradj]

Yep, I got out there this afternoon and fired the Barby up for the season.
Just the usual fair, Hunk of Porterhouse steak for me and Snags for the rest.
Did some scalloped spuds cooked in the fat from bacon.
Feeling rather topped up at the moment.

 

[Ramjet]

Yep, I got out there this afternoon and fired the Barby up for the season.
Just the usual fair, Hunk of Porterhouse steak for me and Snags for the rest.
Did some scalloped spuds cooked in the fat from bacon.
Feeling rather topped up at the moment.

No pics = it didn't happen

 

[Billy]

Gee hardluck, that is certainly a bummer having to eat that tripe again!!
It tastes so terrible that I slow cooked some pig recently.

Put a bit of sauce on the ribs:

Wrapped for the evening:

Was late getting them on the next day but midday it was:

The ribs came off after 6 hours and were rather nice!!

Foiled the roast and towel wrapped in the esky for an hour.Was aiming for about 91-93 deg internal temp but had to get some sleep.

The ribs were cooked for 3 hours uncovered and basted a few times, then wrapped in foil with a splash of "west coast" for 2 hours, ha ha (didn't have any apple juice!) then uncovered for about 45 minutes. Most tasty indeed

The roast shoulder was on for 9 hours and rested for 1 hour. It was good and I managed to get the crackle back under the grill.

Oh and some hickory chips for the smoke.
Kept the "kamodo" between 110 deg C and 120 deg C for the entire time and next time I will get organised a bit earlier and try a 14 hr cook.
Feeling a bit hungry now!!

Cheers,
Billy.

 

[Solid Luck]

Gee hardluck, that is certainly a bummer having to eat that tripe again!!
It tastes so terrible that I slow cooked some pig recently.

Put a bit of sauce on the ribs:

https://www.prospectingaustralia.com/forum/img/member-images/1111/1440247712_pork_ck_1.jpg

Wrapped for the evening:

https://www.prospectingaustralia.com/forum/img/member-images/1111/1440247712_pork_ck_2.jpg

Was late getting them on the next day but midday it was:

https://www.prospectingaustralia.com/forum/img/member-images/1111/1440247712_pork_ck_3.jpg

https://www.prospectingaustralia.com/forum/img/member-images/1111/1440247712_pork_ck_4.jpg

The ribs came off after 6 hours and were rather nice!!

https://www.prospectingaustralia.com/forum/img/member-images/1111/1440247712_pork_ck_5.jpg

Foiled the roast and towel wrapped in the esky for an hour.Was aiming for about 91-93 deg internal temp but had to get some sleep.

https://www.prospectingaustralia.com/forum/img/member-images/1111/1440247765_pork_ck_6.jpg

https://www.prospectingaustralia.com/forum/img/member-images/1111/1440247765_pork_ck_7.jpg

The ribs were cooked for 3 hours uncovered and basted a few times, then wrapped in foil with a splash of "west coast" for 2 hours, ha ha (didn't have any apple juice!) then uncovered for about 45 minutes. Most tasty indeed

The roast shoulder was on for 9 hours and rested for 1 hour. It was good and I managed to get the crackle back under the grill.

Oh and some hickory chips for the smoke.
Kept the "kamodo" between 110 deg C and 120 deg C for the entire time and next time I will get organised a bit earlier and try a 14 hr cook.
Feeling a bit hungry now!!

Cheers,
Billy.

Looks great Billy. Been meaning to do a few low and slows for ages.
But am just too busy.

 

[ChrisM]

Today Im Cooking
Slow spit roasted lamb.
Marinated with secret herbs and spices.....
Should be falling off the bones by 12 o'clock . Just in time to feed the piranhas

 

[Jaros]

I bet the neighbours are drooling.!!!!!!! 8.( 8.( 8.( 8.(

 

[Ramjet]

Looking good Chris.

 

[WalnLiz]

I know of a few piranhas at Tuena that would love a go at that spread after a bit of a dig....hint..hint.... ...got a good supply of American Honey to help wash it down .

Some lucky Piranhas at your joint by the looks of it mate,...enjoy.

Wal.

 

[ChrisM]

I know of a few piranhas at Tuena that would love a go at that spread after a bit of a dig....hint..hint.... ...got a good supply of American Honey to help wash it down .

Some lucky Piranhas at your joint by the looks of it mate,...enjoy.

Wal.

Sound like a plan Wal.
Now that its warming up there shouldnt be a problem mustering up the troops for a feed.
Ill supply the beastie and the spit........
Cheers
Chris

 

[Ramjet]

Generous offer Chris. I've done a few hogs but not a lamb. Next party we will try one.

 

[Tathradj]

Just bought a Lamb on the hoof of my mate.
Shame I have to cut it up for the freezer.

 

[ChrisM]

Generous offer Chris. I've done a few hogs but not a lamb. Next party we will try one.

Same here Roger.
Little suckling pig and serious crackling.....always washed down with a cold cold ale.....
Remember how I mentioned "Piranhas"
It didnt take long for Dozer to smell the quarry and lock his jaws around its leg

Its amazing how quickly a 5 hour spit can be demolished it no time.....

Smiles all around.......damn it was good..... :lol: :lol: :lol:
Cheers
Chris

 

[WalnLiz]

Dozer would have smelt that from as far away as Canberra mate, and high tailed it up the highway in the blink of an eye. Looks like you're enjoying it Dozer, and I'm sure perfection was achieved by the chef.

Wal.

 

[Ramjet]

It sure is a lot of work and a long cook to be demolished in minutes. But don't the Piranhas love it.

 

[Dozer]

Dozer would have smelt that from as far away as Canberra mate, and high tailed it up the highway in the blink of an eye. Looks like you're enjoying it Dozer, and I'm sure perfection was achieved by the chef.

Wal.

The man sure knows how to cook Wal and it was juicy and tender as always.