Today I COOKED.

[silver]

I put in cherry tomatoes the other week and squeezed a nice looking little tomatoe (from lunch out one day) in under a trellis, and daughter has brought home a cherry tomatoe from the school garden, so we are going to squeeze that in under the paw paw tree to try our luck with it. oh, and I cooked pork ribs tonight in the oven,.. nice with garlic aeoli sauce and wadges(no salad or veges), I was a slack cook tonight, still tasted the goods though.

 

[Billy]

All this talk about yummy food has inspired me.

Lamb shoulder about to undergo an overnight cooking in the Dragon.

10 to 12 hours should do it

Cheers and BBQ,

Billy.

 

[casper]

It's getting boring here ................. beer chicken AGAIN!!

 

[Billy]

BUGGER!!!

Casper, how can you stand it?

Must be terrible, having to eat that!

What bbq are you using?

 

[casper]

BUGGER!!!

Casper, how can you stand it?

Must be terrible, having to eat that!

What bbq are you using?

......... it's a WEBER Kettle. It took me 20 years to wear out my original WEBER and I'm going hard on my second

I do like my WEBER and I have a few posts under this topic - here's one of them

https://www.prospectingaustralia.com/forum/viewtopic.php?pid=38349#p38349

 

[Billy]

Sweet!!!

Hard to beat Casper!

Cook on I say!!

12.30 am she went on....rubbed and ready

Lunch could be good!

 

[Billy]

Success!!!

My first overnight cook and attempt at pulled lamb.

Was happy with how it looked at about 11.30 this morning.

I then double foiled it and wrapped it in a towel and into a pre warmed esky for about 2 hours to rest.

For a first time attempt I am pleased with the result, and it tasted great!

The leftovers should taste just as good for lunch tomorrow.

Cheers,

Billy.

 

[Jaros]

Looks lovely mate, nice and juicy. I love pulled pork with gravy and a potato scallop(cake in vic) slopped on top.....Aghhhhhhhh
Jaros

 

[Ramjet]

Success!!!

My first overnight cook and attempt at pulled lamb.

Was happy with how it looked at about 11.30 this morning.

https://www.prospectingaustralia.com/forum/img/member-images/1111/1445138379_lamb_on_cook_4.jpg

I then double foiled it and wrapped it in a towel and into a pre warmed esky for about 2 hours to rest.

https://www.prospectingaustralia.com/forum/img/member-images/1111/1445138379_lamb_on_cook_5.jpg

For a first time attempt I am pleased with the result, and it tasted great!

https://www.prospectingaustralia.com/forum/img/member-images/1111/1445138379_lamb_on_cook_6.jpg

The leftovers should taste just as good for lunch tomorrow.

Cheers,

Billy.

Looks so moist n juicy. Gotta love the low n slow cooks. Excellent work.

 

[Billy]

Cheers Jaros and Mr Jet!

Was bluddy bewdiful and yep you can't beat that sort of cooking

I find it amazing that such a small cut of meat (sisters pet lamb :8 ) can sustain a cook for that long and still be full of flavour.

Add some smoke in the form of hickory, mesquite etc and its magic.

Billy.

 

[emjenny]

Today i boil egg

 

[DrDuck]

Travelling fish guy comes to Goulburn on Thursdays, so if I'm in town we have fish.

Today we had blue eye on a pea puree with chips and salad on the side.

 

[DrDuck]

A change tonight, pork chops seasoned with salt, white pepper and fennel, with eggplant and ricotta stacks, salad on the side.

 

[Tathradj]

Far out DrDuck.
As usual my slow cooked hickory Ribs are Smoking at the moment.
Side dressed with Home chips and Vegies.
Poor Fare compared to this. :lol:
Oh, Ribs are spiced with Shrooms and Sour Cream on the top.

 

[DrDuck]

Doug, how can you beat slow cooked ribs? Perfection!

 

[Tathradj]

Indeed.
I have ribs on Member meets, Ribs while at home to remind me,
Can't beat them.
Woolies Tura Beach is the only place I can get raw ribs.
Next meetup I will be bringing the smoker.
And the New Weapon of transport.
The Prado.

 

[kemjak57]

It's getting boring here ................. beer chicken AGAIN!!
https://www.prospectingaustralia.com/forum/img/member-images/562/1445083250_hero.png

They look like sitting ducks

 

[kemjak57]

Hey DrDuck, how do you cook your eggplant? Mine always tastes as if it has drank in all of the olive oil. Cheers Rick

 

[DrDuck]

Hi Rick

There are various approaches. If you salt and rinse the slices before cooking, they absorb less oil. I don't usually do that, as the advice that the salt "draws out the bitter juices" really only applied to older varieties of eggplant, the new cultivars don't have that problem. You can also coat the slices in a little flour, which helps.

As I don't mind the taste of olive oil, I usually just brush the slices with a little oil and cook 'em in a non-stick pan.

Probably the best way, as it intensifies the flavor, is to brush the slices and either BBQ them, or cook them under the grill.

 

[kemjak57]

Thanks for that. I had 2 plants in and they were really good doers. I got 8 or so fruit off each but gave most of them away because I didn't like how they turned out cooked. I thought I may not have had the oil hot enough. BBQ sounds like the shot. Cheers