Sigh...Just more of the same here.
Today I COOKED.
- Thread starter Ramjet
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Nothin wrong with same mate, lamb, Australians National Dish. Get it in ya.
Mackka
Mackka
Tonight she cooked vegetarian spaghetti ( 
NO MEAT 8.( )
Tonight i cooked (don't like the one above) crumbed chicken yummy
NO MEAT 8.( )
Tonight i cooked (don't like the one above) crumbed chicken yummy
Give me the chicken and a side order of spaghetti please.
Mackka
Mackka
golddiggerart
Arthur
I take one of each as well.. :Y:
:Y:
Can I have seconds please as the first plate didn't touch the sides, yummy.
guys you can have anything except the chicken :lol: :lol: :lol:
i wont admit it but it was nice with the chicken
i wont admit it but it was nice with the chicken
Just WOW! Some awesome looking meals you guys are putting out. I have been cooking a bit but nothing outstanding. I did my first Aldi ribs last night and I must say that I a impressed. Sorry the pics are a bit shabby but I was more interested in eating.
RJ I am pleased that the pics are a bit "shabby" because if they were any better I would have a monitor in my gut!
One word "YUMMYY"
Mackka
One word "YUMMYY"
Mackka
golddiggerart
Arthur
MMMMMMMM RJ you're eating that and I am stuck with this and even though this is nice that smells and taste great I bet......MMMMMMMM
Still my wife, myself and kiddies love home made Popcorn Chicken...
Kiddies serving...
Mummy's serving...
Still my wife, myself and kiddies love home made Popcorn Chicken...
Kiddies serving...
Mummy's serving...
As always some very tasty looking cooks everyone
I fired the Weber up today for a late lunch/early dinner.
Butterflied a small chook and brined it for 36 hours in buttermilk, salt, sugar, cayenne pepper, onion powder, smoked paprika and some smashed garlic cloves.
Parboiled some potatoes and sweet potatoes and drizzled on some duck fat and then added some streaky bacon, minced garlic, salt, cayenne pepper and paprika:
A bit of Banksia for some smoke and after about 1.5 hours I added some cheese and sour cream to the spuds and left it for another 10 minutes.
Was pretty happy with how this turned out and will definitely be brining in buttermilk again
Cheers and beers,
Billy
I fired the Weber up today for a late lunch/early dinner.
Butterflied a small chook and brined it for 36 hours in buttermilk, salt, sugar, cayenne pepper, onion powder, smoked paprika and some smashed garlic cloves.
Parboiled some potatoes and sweet potatoes and drizzled on some duck fat and then added some streaky bacon, minced garlic, salt, cayenne pepper and paprika:
A bit of Banksia for some smoke and after about 1.5 hours I added some cheese and sour cream to the spuds and left it for another 10 minutes.
Was pretty happy with how this turned out and will definitely be brining in buttermilk again
Cheers and beers,
Billy
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Awesome Billy :Y: your tempting me to buy a Webber now I'm really hungry :Y:.
Thathas just reminded me that I didn't have lunch today after picking up my wife from the airport at Brisbane---really hungry. Will be having woollies chock and salad tonight ourselves. Great bbq result lookd yummy!!
Jaros
Jaros
RM Outback said:
Cheers mate and I can highly recommend the Weber kettle.
It makes an ordinary cook, like me, look like I know what I'm doing :lol:
Jaros said:
Thanks Jaros and nothing wrong with a woollies chook, but one you do yourself definitely has an edge over them
Billy said:As always some very tasty looking cooks everyone
I fired the Weber up today for a late lunch/early dinner.
Butterflied a small chook and brined it for 36 hours in buttermilk, salt, sugar, cayenne pepper, onion powder, smoked paprika and some smashed garlic cloves.
Parboiled some potatoes and sweet potatoes and drizzled on some duck fat and then added some streaky bacon, minced garlic, salt, cayenne pepper and paprika:
https://www.prospectingaustralia.com/forum/img/member-images/1111/1505026471_spud_chook_cook_1.jpg
A bit of Banksia for some smoke and after about 1.5 hours I added some cheese and sour cream to the spuds and left it for another 10 minutes.
https://www.prospectingaustralia.com/forum/img/member-images/1111/1505026471_spud_chook_cook_2.jpg
https://www.prospectingaustralia.com/forum/img/member-images/1111/1505026471_spud_chook_cook_3.jpg
https://www.prospectingaustralia.com/forum/img/member-images/1111/1505026472_spud_chook_cook_4.jpg
Was pretty happy with how this turned out and will definitely be brining in buttermilk again
Cheers and beers,
Billy
Where is the drool emoticon?
arty:i would put mine up but it dosent even come close to any of these 8.( 8.( 8.( 8.( 8.( at least there is a cry emoticon
Just Jannine and me home tonight, so I made this seared duck breast, with roasted sweet potato and a sauce made of a reduction of shallot and wine, with Marsala and chicken stock, thickened up with some glace de viainde (concentrated veal stock) and a dash of blood plum finishing vinegar, and some roasted beetroot stired in at the end. I had a few scallops in the freezer, so seared them as a garnish. You can see that I like the duck pretty rare, but after searing I put it into a warm oven (100c) for a while to rest, so it was relaxed and tender.
Veg was kalettes (apparently a cross between kale and brussles sprouts), dresed with bacon and shallots cooked in olive oil.
No wine for a change, J. had some Rye old fashioneds, and I had a few Martinis, and we watched the Rugby.
Veg was kalettes (apparently a cross between kale and brussles sprouts), dresed with bacon and shallots cooked in olive oil.
No wine for a change, J. had some Rye old fashioneds, and I had a few Martinis, and we watched the Rugby.
golddiggerart
Arthur
MMMMM that looks sooooo Good Drduck....I bet it tasted Divine....Dad used to cook a whole duck in a crockpot slow cooker overnight 16 hours on low setting with all the veges and it was the best ever.... :Y:
:Y:
