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Thread: Cooking and or baking.

  1. #581
    Patrol God taslucas's Avatar
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    MB, I reckon you want to put your flavours on earlier ie, give those slabs a good rub down with your garlic, oil, seasoning and rest them in a baking dish for a few hours in the fridge. I even drop some onion and herbs in too. Then of course have it out coming up to room temp for half hour before cooking, scrape the onion and bits off, cook steak, then drop the onion etc back on it one min before it come outta tha pan

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    MB (11th November 2020)

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  4. #582
    ......... MB's Avatar
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    Thanks Lucas, will try that for sure next time Mate
    Couple of members stopping in next week for a quick dinner feed, will test it out on them


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    These beauties taste so much better together than they sound and look


    Highly recommend a try if you see them around the traps



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    The 747 Winnie's Avatar
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    Quote Originally Posted by MB View Post
    These beauties taste so much better together than they sound and look


    Highly recommend a try if you see them around the traps



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    My butcher does a cracking cheeseburger sausage, minced beef, cheddar cheese and gherkins. So good!

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    Patrol God taslucas's Avatar
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    Dani and I shared a Banjo's double cheese burger pie the other day. It was surprisingly really tasty but I'm glad we shared!

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    For those not friends with me on FaceAche, I picked up this freebie the other day, only a small offset smoker but a start Can't wait 2 do a brisket

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    The 747 Winnie's Avatar
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    Quote Originally Posted by NissanGQ4.2 View Post
    For those not friends with me on FaceAche, I picked up this freebie the other day, only a small offset smoker but a start Can't wait 2 do a brisket

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    Shit hot Todd get cracking mate! What's cooking this weekend?

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    Quote Originally Posted by Winnie View Post
    Shit hot Todd get cracking mate! What's cooking this weekend?

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    Not sure mate, might have a go at a brisket
    Time is never wasted when your wasted all the time



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    Quote Originally Posted by NissanGQ4.2 View Post
    Not sure mate, might have a go at a brisket
    Truly recommend something a bit easier earlier on. Brisket is so hard to get right. I've tried 3 times and haven't succeeded yet. Has always tasted good but been tough or dry at the point end.
    Pork shoulder or lamb shoulder is hard to get wrong and tastes amazing.

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  19. #590
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    Congratulations Toddstar, Good Score Mate
    Have to agree with Chrisso Mate, only once or twice trialled Brisket to no avail :-(
    I’m thinking us Aussie Bushwackers haven’t got the well below 100C for near on a days + waiting to ever so slowly break down a traditionally known sh@t cut such as Brisket.
    Really Low & Slow & Long (keeping moisture up) must be the Yanky success I can only nuffy guesstimate
    It’s cheap enough....who knows Brother, you might well ACE it first time if your cut has enough Butcher recommend goodness inside it naturally ready too


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