Today I COOKED.

[goody2shoes]

I make my pork crackle in the microwave

 

[DrDuck]

Tell me more GT!

 

[Solid Luck]

Got my iso care package today.
Country butcher made mystery bags.
These are lamb with rosemary and honey.

SALUT!!

 

[Solid Luck]

Forgot to say.
Smuggling is back in fashion O

 

[20x]

Bean, onion, broc, shroom, chilli, garlic, oyster sauce, dark sesame, kecap manis, pork, hokkien noodle stir fry.

 

[Mackka]

That looks yummo 20xwater.
Mackka :drooling: :drooling: :drooling:

 

[20x]

My favorite meal

 

[RM Outback]

:Y: nice looking feed what is it :/ I do love a good spud meal :drooling:

 

[20x]

:Y: nice looking feed what is it :/ I do love a good spud meal :drooling:

Roast chook, spuds and onion.
It's all about the sauce..
Equal parts sour cream, thickened cream and extra tasty cheese..
Fine chop onion, mushroom, garlic, peppercorns, chilli..
Add ya greens to the sauce and simmer for half hour..
Sprinkle fresh herbs of choice after serving :Y:

 

[20x]

To achieve this photo quality I'm using a 13 meg pixel front camera with a nano reflected t5 39watt 5600k fluro.

 

[Mackka]

I must try that it looks very tasty. Mackka

 

[HippyProspecting]

I smoked a 3.5kg scotch pork to a temp of 96deg the other day to make some pulled pork rolls.
I sprintzed the pork every 30min or so with apple cider

 

[Jaros]

Where's the Sauerkraut????

 

[HippyProspecting]

I've never tried sauerkraut before jaros.

I've wanted to make my own, ive just never gotten around to fermenting some up.

Do you make it yourself jaros or just buy it from the shops?

 

[Mackka]

Sauerkraut and authentic German Sausages, glass of Schnapps, beer chaser, 40 years ago that was heaven. Thank you Klaus.
Mackka

 

[DrDuck]

First cook on the new Weber Summit charcoal, essentially a Kamodo with dual wall steel insulation instead of ceramic.

Reverse sear ribeye on the bone.
Seasoned the steak with a home brew rub.

Meat comes from a local butcher who raises his own beef.

One basket of lump charcoal and brought the grill to 115125 C. Threw a lump of pecan on for smoke.

It took about an hour to get the steak to 45c. I rested the steak, moved the basket to the middle of the grill and opened the bottom and top vents.

A quick glaze with a home brew BBQ sauce with cider vinegar and high quality low carb tomato and BBQ sauces, with Worcestershire sauce and home made fermented chilli sauce, with some of the rub.

Steak was just delicious.

Tomorrow I will make pork ribs, and maybe spatchcock on Sunday.

I will have a lot of fun with this thing.

 

[20x]

..

Simple and effective

 

[Solid Luck]

First cook on the new Weber Summit charcoal, essentially a Kamodo with dual wall steel insulation instead of ceramic.

Reverse sear ribeye on the bone.
Seasoned the steak with a home brew rub.

Meat comes from a local butcher who raises his own beef.

One basket of lump charcoal and brought the grill to 115125 C. Threw a lump of pecan on for smoke.

It took about an hour to get the steak to 45c. I rested the steak, moved the basket to the middle of the grill and opened the bottom and top vents.

A quick glaze with a home brew BBQ sauce with cider vinegar and high quality low carb tomato and BBQ sauces, with Worcestershire sauce and home made fermented chilli sauce, with some of the rub.

Steak was just delicious.

Tomorrow I will make pork ribs, and maybe spatchcock on Sunday.

I will have a lot of fun with this thing.

https://www.prospectingaustralia.com/forum/img/member-images/158/1597404333_fb_img_1597404247449.jpg

Great steak and great bit of kit you got DrDuck.

I look forward to your future cooks on the Weber Summit :Y: ower:

 

[goody2shoes]

Could I have my meat cooked a bit more please Mr DrDuck

Goody

 

[goody2shoes]

Small pasta salad for lunch

Goody