Today I COOKED.
- Thread starter Ramjet
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Hi Silver, checked out Mrs Silvers cooking and yours and sorry Mrs Silver got the high score in terms of presentations and nutrition 
Love the bread and butter on the side.
Mackka :Y:
Mackka :Y:
G'day folks, I cooked my first "chuck" the other weekend. If anyone is into their "low and slow", smoking over charcoal type cooking and hasn't tried one, I highly recommend it
Kept it simple and let the meat do the talking, but first roasted and crushed some rock salt and peppercorns (thanks UG ):
Injected it with beef stock and applied some American mustard and the salt/pepper combo:
Onto the Dragon at 10pm with some banksia pods providing a nice smoky flavour.
Woke up the next morning to a delightful aroma in the air
Gave it an esky rest for four hours and unwrapped:
The rest speaks for itself :lol:
What a feast it was and still have half of it left for another tasty treat
Cheers and Beers and Smoked meat
Billy.
Kept it simple and let the meat do the talking, but first roasted and crushed some rock salt and peppercorns (thanks UG
):
Injected it with beef stock and applied some American mustard and the salt/pepper combo:
Onto the Dragon at 10pm with some banksia pods providing a nice smoky flavour.
Woke up the next morning to a delightful aroma in the air
Gave it an esky rest for four hours and unwrapped:
The rest speaks for itself :lol:
What a feast it was and still have half of it left for another tasty treat
Cheers and Beers and Smoked meat
Billy.
Had me worried there Billy when you said a cooked "Chuck", didn't know what to expect but looks tasty.
Mackka :Y:
Mackka :Y:
Mackka said:Had me worried there Billy when you said a cooked "Chuck", didn't know what to expect but looks tasty.
Mackka :Y:
Haha Mackka, no disrespect for our "own" Chucky Boy" :lol:
That man has my highest respect!
Cheers,
Billy.
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OI! HAND OUT THE INVITES BEFORE YOU COOK GUYS! ENVY....
good luck with that i have been waiting for my invitation for ages 8.( 8.( 8.( 8.( 8.( 8.(mudgee hunter said:
i think aust post keeps loosing them 8.( 8.( 8.( O
mudgee hunter said:
It was the local postal service's fault Mudgee, Only had 18 hours between start cook and eat! ]
7.62marksman said:good luck with that i have been waiting for my invitation for ages 8.( 8.( 8.( 8.( 8.( 8.(mudgee hunter said:
i think aust post keeps loosing them 8.( 8.( 8.( O
See above Mr Marksman ]
] 
Just a practice run this afternoon
Turned out very moorish :lol: :lol: :lol:
Turned out very moorish :lol: :lol: :lol:
Mackka said:
To think that back in the day they were a cheap cut, and sometimes a treat for the dogs!
Hey Doc, I can remember my Dad buying lamb on the hoof for a $1 each. During the drought the cockies couldn't feed them so they got rid of them for whatever they could get. I ate so much mutton I started to bah!
Cheers
Mackka
Cheers
Mackka
there has been some damn good stuff posted here lately, so I thought I should pull my finger out and post up tonight's effort,
Youngest daugher is house sitting for a couple of weeks, so for the first time in 23 years we have the place to ourselves. It's much easier to cook well for two than 5!
Boned and rolled lamb loin with roast veg and reduction sauce.
I roasted little potatoes, pumpkin, carrots, beetroot and sweet potatoes. The lamb was seasoned and well browned before putting it in the oven on a bed of sauteed onion, carrots, celery, rosemary, thyme and bay, with a dash of white wine. When the meat is done, I wrapped it in foil to rest, and added 500 ml of chicken stock to the pan, which was reduced by 2/3rds, Check the seasoning, add some blood plum finishing vinegar, and lightly thicken with cornflour. Serve it forth. Not bad for a Monday night, but the lamb could have been a bit pinker.
Did I eat the fat? You bet!
Youngest daugher is house sitting for a couple of weeks, so for the first time in 23 years we have the place to ourselves. It's much easier to cook well for two than 5!
Boned and rolled lamb loin with roast veg and reduction sauce.
I roasted little potatoes, pumpkin, carrots, beetroot and sweet potatoes. The lamb was seasoned and well browned before putting it in the oven on a bed of sauteed onion, carrots, celery, rosemary, thyme and bay, with a dash of white wine. When the meat is done, I wrapped it in foil to rest, and added 500 ml of chicken stock to the pan, which was reduced by 2/3rds, Check the seasoning, add some blood plum finishing vinegar, and lightly thicken with cornflour. Serve it forth. Not bad for a Monday night, but the lamb could have been a bit pinker.
Did I eat the fat? You bet!
Great looking feed Doc, and IMO eating the delicious lamb candy (fat) is a must!
Nice to see all the girls at home for Easter. It is rare for them to all be home at once these days. Helen, my eldest had her current boyfriend in tow, who curried favour with dad by bringing some excellent wines.
Made salt and pepper calamari for a snack, then 14 hour slow roasted lamb shanks with buttery mash and lemon and parsley oil. Harissa carrots and peas with crispy proscuitto on the side.
Jannine made a beautiful crumble with home grown granny smiths and quinces. Damn that was good, although I only had a spoonfull.
Made salt and pepper calamari for a snack, then 14 hour slow roasted lamb shanks with buttery mash and lemon and parsley oil. Harissa carrots and peas with crispy proscuitto on the side.
Jannine made a beautiful crumble with home grown granny smiths and quinces. Damn that was good, although I only had a spoonfull.
Ya killing me Doc.
Nothing better than family at Easter and a bloke whom appreciates good wine and manners to match.
God Bless to you and yours
Mackka :Y:
Nothing better than family at Easter and a bloke whom appreciates good wine and manners to match.
God Bless to you and yours
Mackka :Y:
Thanks Macca, same to you!
Thanks Doc.
Personally I can't wait for Winter to arrive as that's when my wife drags out the slow cooker and puts on the lamb shanks which we have with silky mashed potatoes and minted peas. I love winter.
Thanks for the future, love it.
I wouldn't mind that calamari recipe if it's not a "Family Secret "
Thanks for your input as always, Doc.
Kind Regards
Mackka
Personally I can't wait for Winter to arrive as that's when my wife drags out the slow cooker and puts on the lamb shanks which we have with silky mashed potatoes and minted peas. I love winter.
Thanks for the future, love it.
I wouldn't mind that calamari recipe if it's not a "Family Secret "
Thanks for your input as always, Doc.
Kind Regards
Mackka
