Must be a day for duck as I also roasted a few (Cantonese style for dinner)

 

 

21 hours ago, tubularbells said:

Must be a day for duck as I also roasted a few (Cantonese style for dinner)

 

 

Doug they look fantastic mate!

*Coming down to Bleak City in the not too distant future to catch up with as many felons on here as I can, I could duck in for a quick visit...

On 17/3/2024 at 8:22 PM, tubularbells said:

Must be a day for duck as I also roasted a few (Cantonese style for dinner)

 

 

now that’s what I’m talking about mate! Love your work 

Never really have had a go with Beef Brisket, but after Tubularbells effort l felt inspired to give it a go! 

Dry Rub 24 hours before, then seared few mins a side on hot plate.

Transferred into the Weber with Hickory chips in smokers for around 90 minutes- then into the oven at 130° C for 2.5 hours.

Served with Kipfler potatoes and carrots baked in Duck fat and BBQd Lamb Greek style sausages.

All turned out great, but would like a tad more tenderness with the Brisket. 

Lower temperature next time, Weber struggled to get down to 150° which was the problem 🤔

 

17 minutes ago, evil c said:

Never really have had a go with Beef Brisket, but after Tubularbells effort l felt inspired to give it a go! 

Dry Rub 24 hours before, then seared few mins a side on hot plate.

Transferred into the Weber with Hickory chips in smokers for around 90 minutes- then into the oven at 130° C for 2.5 hours.

Served with Kipfler potatoes and carrots baked in Duck fat and BBQd Lamb Greek style sausages.

All turned out great, but would like a tad more tenderness with the Brisket. 

Lower temperature next time, Weber struggled to get down to 150° which was the problem 🤔

 

 

Looks good, just remember if its still a little chewy it needs more time (opposite to a steak). I dont cook to an internal temp and instead cook to tenderness using a toothpick to probe various spots. I once did an experiment cooking 8 briskets all within half a kilo of each other and the first came off the smoker 2 hours before the last so those who say cook to an internal temp of xxx I call BS!

On 17/03/2024 at 8:22 PM, tubularbells said:

Must be a day for duck as I also roasted a few (Cantonese style for dinner)

 

very nicely done there @tubularbells!  Especially with the amber colour of the skin. Did you prep them like they do with Peking ducks using maltose and drying them out before the roast?

Sadly i didnt get the chance to take some pics of these platted.  The fam got stuck into them (including the missus) before i got the chance to do so.  So mental note: never leave your steaks to rest on the bench.  

These are one inch aussie wagyu porterhouses, grilled over lump charcoal and hickory wood chucks to medium rare. 

7 hours ago, MrBurns84 said:

very nicely done there @tubularbells!  Especially with the amber colour of the skin. Did you prep them like they do with Peking ducks using maltose and drying them out before the roast?

 

Sure did MrBurns. Ducks took a quick hot bath in a water, red vinegar & maltrose solution. I also hung them in my  cabinet smoker but burnt a clean tasting charcoal to avoid any smoky flavour which also helped I think.

Hi guys, we were in the butcher and picked up a couple of little pork spare rib strips..

 

any thoughts on suggestions to do to it for Webber family Q can be Sunday dinner

 

never done it no idea or any clue … just looked too good to me and wife when in the butcher to leave behind

 

I found this suggestion and baby back spare ribs sounds about right description looks same as what we got 

https://www.livestrong.com/article/461057-how-do-i-grill-baby-back-ribs-on-a-weber-q-grill/

Edited May 18, 20241 yr by betty boop

Pork shoulder with fennel salt. 
Duck fat potatoes and green beans and a quinoa salad,

The Mrs made sticky date pudding 

A nice glass of Red Hill Rose 

 

First time cook up over the coals of Peruvian Chicken .

Recipe was from @illusion with few minor tweaks.

Rather than whole Chicken l decided to cook Thigh and added bit of Chilli flakes to spice it up. 

Whole family loved it!,

 

Edited July 14, 20241 yr by evil c

59 minutes ago, evil c said:

First time cook up over the coals of Peruvian Chicken .

Recipe was from @illusion with few minor tweaks.

Rather than whole Chicken l decided to cook Thigh and added bit of Chilli flakes to spice it up. 

Whole family loved it!,

Are you using charcoal for the fire?

31 minutes ago, PKay said:

1 hour ago, evil c said:

First time cook up over the coals of Peruvian Chicken .

Recipe was from @illusion with few minor tweaks.

Rather than whole Chicken l decided to cook Thigh and added bit of Chilli flakes to spice it up. 

Whole family loved it!,

Are you using charcoal for the fire?

I know it has a strange purple glow for some strange reason,  but yes lump charcoal. 

It is brilliant to cook with , much quicker and more efficient in terms of less needed to get a good hot layer of coals.

I reckon I'd easily use double amount of Redgum wood. 🙂

2 hours ago, evil c said:

I know it has a strange purple glow for some strange reason,  but yes lump charcoal. 

It is brilliant to cook with , much quicker and more efficient in terms of less needed to get a good hot layer of coals.

I reckon I'd easily use double amount of Redgum wood. 🙂

Nice work my young padwan. 😋

Had a few bbq's in Bali couple weeks back, those resourceful Balinese use coconut husks for fuel. They last a long time and do impart a nice flavour.

I have another bbq recipe for you, but that will have to wait.🫢

4 hours ago, evil c said:

I know it has a strange purple glow for some strange reason

 

It's your camera. No UV filter. 

15 hours ago, illusion said:

Nice work my young padwan. 😋

Had a few bbq's in Bali couple weeks back, those resourceful Balinese use coconut husks for fuel. They last a long time and do impart a nice flavour.

I have another bbq recipe for you, but that will have to wait.🫢

I second that using coconut husks for fuel...if you can source it locally.

40 minutes ago, MrBurns84 said:

I second that using coconut husks for fuel...if you can source it locally.

No problem, l will scout around locally for a 🥥 tree to scale up - probably prefer that than paying $10 for a bag of 10 small husk bits! 🙂

24 minutes ago, evil c said:

No problem, l will scout around locally for a 🥥 tree to scale up - probably prefer that than paying $10 for a bag of 10 small husk bits! 🙂

You have your window climbing harnesses? Should be easy for you then! (rofl) 

6 minutes ago, MrBurns84 said:

You have your window climbing harnesses? Should be easy for you then! (rofl) 

Afraid no harnesses, strictly a free faller! 

Don't really do heights, or many low down nowadays either!

Sure I've mentioned that before

😬

been exploring some other culture grilled chicken, and daughter recently wanted "korean bbq" found a recipe on the net and have to say its a beauty !  just melt in mouth so juicy and tasty ! big hit. can partner with kimchi, fried rice any other variety of korean side dishes if want. 

 

very quick, all ingredients can get from woolies. 

 

https://rasamalaysia.com/spicy-korean-chicken/#wprm-recipe-container-749764

 

summarised below,

 

Spicy Korean Chicken

 

 

Ingredients

7 boneless and skinless chicken maryland’s (kept them whole)

 

Marinade: (marinated night before) - below quantity and proportions was perfect 

4 tablespoons oil

3 tablespoons Korean chili paste (gochujang)

2 teaspoon Korean red chili powder (gochugaru) or regular chili powder

2 tablespoon sesame oil

4 tablespoons soy sauce

3 tablespoons sugar

2 piece ginger, peeled and minced (1 inch / 2 cm)

6 cloves garlic, minced

salt to taste – half tsp.

 

BBQ on medium to high (keep ~200 Deg C) 5-8min a side. 

Rest for a few minutes, garnish with sesame seeds and green onion leeks

Why do I always seem to be reading this part of the Forum around mealtimes...you guys are killing me! The photography is very good.

 

I will never forget combing the outer reaches of Dallas, Texas in search of definitive BBQ ribs. Little joy (good but not great). Insufficient time and research. But one fine day we waltzed into Famous Daves in Madison, Wisconsin to experience the joys of (long) smoked and steamed--then flamed--ribs. Talk about depth of flavour and time-tested recipes for sauces and sides. My taste buds were howling for joy. Never looked back.

 

The Youtube coverage of BBQ pitmasters in the USA is very exciting for armchair travellers.

 

Keep up the good work

On 10/08/2024 at 11:18 AM, Chill3 said:

 

Did you remember to message DJ regarding the tyre sensors?

I love cooking on the BBQ and also doing low & slow cooking (oven or bbq). 
Today, I attended a Weber Seriously Low & Slow BBQ cooking course at the local “Weber Academy”.  It was well worth the 5hrs of my time.   Weber put on several cooking courses for pundits. I’ll go back again for others. 
Had great food and banter with the other 20 attendees, bbq slow cooked beef cheeks tacos, slow cooked pork butt end pieces, grilled jalapeños & cheese bites,  bbq corn bites, Texas bbq brisket , southern bbq biscuits, desert of bbq key lime pie. 
Their various courses would make great gifts for ppl you know who like their BBQ time. 
https://www.weber.com/on/demandware.store/Sites-AU-Site/en_AU/Course-Show?courseId=fd54a3f8943ed760a84154747a65c1b4&storeId=9001&pid=GA130324