Must be cold today coz my meat has shrunk considerably...
Easter Cook Ups
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I went the pastrami route as well...but with a cut of short ribs instead of silverside.
Turned out so good, thoroughly recommend. Had them in the corning brine for about 5 days and used some scavenged banksia cones for the smoke. Took about 9 hours to hit the 203F mark and I did use the butcher paper wrap.
Fairly closely followed this recipe from Snake River Farms if anyone is interested in trying them out: http://www.snakeriverfarms.com/recipes/pastrami-beef-short-ribs/
The juniper berries in the corning brine and rub add a really nice flavor and smell...plus when you're crushing them up you can't help but want a gin!
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Man, can not wait to see how that chuck turns out.
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Man, can not wait to see how that chuck turns out.
Its probing beautifully now, going to wrap it in foil and towels and in to the esky for transport, the lamb isn't probing as nicely but its not far off either.
Should be able to get some photos after carving.
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Did my first suckling pig today. 10kg wee little fella, put him on at 8:00 pulled him out around 1:15. Delish!
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Apart from the obvious about how good that pig looks, @guysmiley54, is that one of those Heston bbqs?
If so, any chance of doing a write up on it?
I for one think they look great.
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Apart from the obvious about how good that pig looks, @guysmiley54, is that one of those Heston bbqs?
If so, any chance of doing a write up on it?
I for one think they look great.
Cheers mate. Yes an Everdure Hub by Heston. Pretty slick unit, we're all pretty stoked with today's cook. It's not perfect (what is?) but very happy to have it sitting on my balcony Will do another cook with plenty of pictures for a write up. There's not much online about these units so I'd be happy to contribute
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The piggy had a great view while he was cooking too.
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so wrong
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The chuck turned out ridiculously tender, if I had my knives I might have been able to slice it, the knives I had were too blunt so it just sorta pulled itself as I was cutting, it had an awesome smoke flavour and was an absolute treat, wish I had some better photos that actually show how good it was. The lamb was also a hit, but I would have like another hour or two to render a bit more fat out, still really tasty, tender, moist and smokey though so
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They look great. I was going to try some cheeks this weekend, but couldn't find any at short notice. @austerp15 What is in your braising liquid?
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They look great. I was going to try some cheeks this weekend, but couldn't find any at short notice. @austerp15 What is in your braising liquid?
Coopers Stout. Very happy with the flavour
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