Cooking and or baking.

[Bush Ranger]

There may be a thread already about the subject, which I can`t find any thing about on here.
I made some Tomato Sauce to day, whilst the Tomatoes were reasonably cheap and at the moment, I am waiting for it to cool down, before I start bottling it. Does any one else here do some thing similar in baking / cooking etc etc.
I have made Tom Sauce, Tom Relish, Plum Sauce years ago and I decided to give it another go. I saw a recipe for chutney in the old cook book and thought it might be a goer one day too, eventually.

[macca]

A good mate called me "Dough Boy" the other night while grabbing another slice of home made pizza, comes after a perfect bread in the camp oven a few weeks back.

Nothing beats fresh cooked flour based goodies straight out of the oven or pan, breads, scones, pikelets, pancakes... doesn't matter if it's a yeast recipe or baking powder.

A damper done just right with mixed spice and dry fruit covered in real butter is a campfire treat.

[Irish]

I make beer, does that count?

[Cuppa]

I just spent a weekend camped with about 30 mates, an annual gathering which has been happening for the past 6 years & part of which is a loosely structured men's cook-off comp. No rules, although more kudos for preparation & cooking in full view of others utilising either the communal fire or individual 'choofers'. All the men prepare a 'dish' with enough for everyone to get a small portion, & later a voting process by everyone takes place to determine the winner of the spoon, an engraved wooden spoon made by the previous year's winner. (Pretty similar to our photo comp).

This year I made my own choofer just before the weekend & used it with a wok to make 'Bananas in Pyjamas' - a Roothy inspired delicacy - basically deep fried chocolate banana spring rolls. Roothy may not exactly be a hero of mine, but my offerings were a real winner. Plenty coming back for seconds & thirds! Not only did I win the spoon, but I am also the first ever winner of a second spoon, having also won one back in 2011 for my home made 'Cuppa soup'.

66676

The choofer couldn't have worked better. Pretty chuffed for a first effort.

66677

[jack]

We're in the presence of greatness.
Looks like we found the head chef for Roofys Donk Party.

[jack]

I was going to paste this in the look alike thread but can't find it.
Some of the younger members may not know who it is.
66678

[Bigcol]

Peter Russel Clarke

[BigRAWesty]

I was going to paste this in the look alike thread but can't find it.
Some of the younger members may not know who it is.
66678
Brilliant work..

I currently have in the freezer to can about 2L of tomato pasata. Think I'll split some off and make some burbon bbq sauce..

But we always make our own pizza doh, twice rised..

And I'm always keen to throw a damper in the CO when out bush for a fee days..
Nothing beats warm damper with jam and cream..

My Olds have a huge fig tree so usually get a jar or 2 of the good old Fig Jam.

[Touses]

My Olds have a huge fig tree so usually get a jar or 2 of the good old Fig Jam.

Is that the sort of figjam you don't have to pick or it just sort of is? LOL

[Bush Ranger]

I don`t mind making scones, sponges, or 12 inch by 12 inch Christmas cakes and the scones taste nice with home made jam. I ended up with 12 and a half scotch bottles of tom sauce.

[Plasnart]

I was going to paste this in the look alike thread but can't find it.
Some of the younger members may not know who it is.
66678

Here you go mate, post away!

http://www.nissanpatrol.com.au/forums/showthread.php?26852-Hey-You-look-like-that-dude-from&highlight=lookalike

[Bush Ranger]

Been baking bread and buns of late, getting reasonable with them too and taste a lot better than shop bought stuff. Planning on making whole meal rolls soon.

[Avo]

made bread the other week,but to be honest i love my pizza's... http://www.nissanpatrol.com.au/forums/forumdisplay.php?89-Food-amp-Cooking

[threedogs]

Been baking bread and buns of late, getting reasonable with them too and taste a lot better than shop bought stuff. Planning on making whole meal rolls soon.

Might want to put a small stick under the lid of the camp oven to allow some moisture to escape.
I sourced some old school bread tins which fit my big camp oven, that bad boy bakes bread beautifully.
I will be selling my 14" Metters camp oven soon, some ppl collect them lol

http://www.ebay.com.au/itm/Size-3-Potjie-Camp-oven-/161986766848?hash=item25b729e800:g:O0MAAOSwnipWbof D

[macca]

TD check this out, $1000.00 on a camp oven forum!

67392

[Bush Ranger]

Might want to put a small stick under the lid of the camp oven to allow some moisture to escape.
I sourced some old school bread tins which fit my big camp oven, that bad boy bakes bread beautifully.
I will be selling my 14" Metters camp oven soon, some ppl collect them lol

http://www.ebay.com.au/itm/Size-3-Potjie-Camp-oven-/161986766848?hash=item25b729e800:g:O0MAAOSwnipWbof D

I`ll keep the stick under the lid idea for next time I do some bread in a camp oven. I sourced an old bread loaf tin from my grandmothers place a year or so after she died and thought I`d snaffle it up before it got thrown out. Had to virtually double the bread recipe just to fill it up and it turned out a good loaf too. Did a double high top loaf in it the first time I used it. I ended up making 8 whole meal rolls to day and wish I made them in to six instead, but they turned out great. Like the old whole meal bread and might put a desert spoon of honey in to the next batch to see how it goes.
The old Furphy brand name I haven`t heard for a while and looks like a good camp oven. Been thinking of using those BBQ Briquettes in the hooded BBQ again on top of the volcanic rocks and turn the gas on to light them up for a few minutes, then turn the gas off so I can use that as an oven. I`ve done a couple of roast lambs, a pork leg and a few chooks that way in the past, turned out well too. Be able to do multiple loaves and buns that way.

[threedogs]

TD check this out, $1000.00 on a camp oven forum!

67392

WOW what a ripper , I have two cast iron water fountains with a brass spout and tap.
Idea was to leave it on a tripod I made [180cm] so I had hot water all weekend at camp,
but after sandblasting them one was porous, but I think some POR15 on the base would
sort it out.
I also have some kendrick and sons, cast iron camp ovens[see pics] Plus my 1860
chicken fryer works a treat at camp for heaps of different meals

[MB]

Gotta love Sundays :-)
Been inspired by Netflix last night 'Cooked' 'S1 Ep1' and have fired up the old smoker just now with some 6hr pork belly underway.

http://www.nissanpatrol.com.au/forums/images/imported/2016/06/218.jpg
http://www.nissanpatrol.com.au/forums/images/imported/2016/06/219.jpg
The deep south 'Pit Master' in the show was doing a vinegar based basting, just found this prefabbed one at IGA, hopefully it comes out alright, fingers crossed :-( !
http://www.nissanpatrol.com.au/forums/images/imported/2016/06/220.jpg
http://www.nissanpatrol.com.au/forums/images/imported/2016/06/221.jpg



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[Maxhead]

Gotta love Sundays :-)
Been inspired by Netflix last night 'Cooked' 'S1 Ep1' and have fired up the old smoker just now with some 6hr pork belly underway.


The deep south 'Pit Master' in the show was doing a vinegar based basting, just found this prefabbed one at IGA, hopefully it comes out alright, fingers crossed :-( !

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YUUUUMMMMMMMMMMM! IU want to see the final result of this. And thanks for making my mouth water:)

[MB]

YUUUUMMMMMMMMMMM! IU want to see the final result of this. And thanks for making my mouth water:)
Will do, as best I can, 6 hours ish and the Pit Master knocked back a brew every 20 mins. I'm not one to argue or stray from his recipe and Master techniques:-)!

[Makka]

Lancashire relish is awesome i put it on my vegies and meat ........

when cooking in the pan pour some over the meat not to much and a low to medium heat other wise it caremalise's and then burns soooooooooooooooooooooooo yummy

[Winnie]

Mmmm you better put up the finished photo MB!

[MB]

2hrs teaser for you Mr Winnie!
Just brought it up a notch to 250F now.
Buttered southern corn in now too !
http://www.nissanpatrol.com.au/forums/images/imported/2016/06/222.jpg
Basting is going well too, right on Pit Masters schedule :-)
http://www.nissanpatrol.com.au/forums/images/imported/2016/06/223.jpg




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[Makka]

4X nooooooooooooooooooooooooooooooooooooooooooo

[MB]

4X nooooooooooooooooooooooooooooooooooooooooooo
Haha, I know, strange drop for a Mexican to be drinking :-)
Top middy for a long afternoon though, love em !!

[Winnie]

I hope you're cooking enough for me MB. That looks damn amazing. I love pork belly

[Makka]

carlton draught is the only beer you need to drink

[Maxhead]

carlton draught is the only beer you need to drink

Pfffft..who needs beer when you got moonshine..lol Carlton or Melbourne is my choice beer too. OK OK VB is in there too

[MB]

carlton draught is the only beer you need to drink
Agreed Gents, my heavy beer favourite for sure :-)

[MB]

Pfffft..who needs beer when you got moonshine..lol Carlton or Melbourne is my choice beer too. OK OK VB is in there too
Moonshine, I'm more worried about your Bailey's concoctions! That stuff knocked my Mrs out at Roofy's shindig before 10:00pm :-)

[Makka]

Pfffft..who needs beer when you got moonshine..lol Carlton or Melbourne is my choice beer too. OK OK VB is in there too

mate of mine used to make shine in the 80's used to run his valiant on it lol and small amounts to be consumed with OJ

[Makka]

Agreed Gents, my heavy beer favourite for sure :-)

the only beer to drink ..........

[MB]

Half time, changed sides, skin side up now, coming along nicely:-) !
http://www.nissanpatrol.com.au/forums/images/imported/2016/06/232.jpg


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[Makka]

drool...........

[MB]

6hrs on the knocker, smells amazing:-) !! Off to feed the family now, I'll deal with my Porkophobia tomorrow, over and out :-) !


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[Winnie]

Where's the finished pic ya jerk!

[MB]

http://www.nissanpatrol.com.au/forums/images/imported/2016/06/233.jpg


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[AB]

Sent from my iPhone using Tapatalk Looks pretty tasty!!

Cut photos???

[AB]

http://youtu.be/Spmqbs8YCW8

[MB]

http://youtu.be/Spmqbs8YCW8
PMSL :-) FarQu bro ! That cat is identical to Lu's also whilst she's inside carving the feast now :-) !!!!!

[MB]

Here you go Mr Winnie & AB, it's a ripper recipe and Lancashire does rock I agree as a baste Makka :-) ! http://www.nissanpatrol.com.au/forums/images/imported/2016/06/234.jpg


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[BigRAWesty]

Here you go Mr Winnie & AB, it's a ripper recipe and Lancashire does rock I agree as a baste Makka :-) ! http://www.nissanpatrol.com.au/forums/images/imported/2016/06/234.jpg


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Did ya pull it or just roast it?
Looks good out of the hark..
I've got a bit of belly in the freezer.. planning on making bacon..
But I need to find some bloody lump char..
Only place down here who stocked it was masters.. untill they went bad..
Now we can't get it .

[Winnie]

Did it taste as good as it looked?
We just finished a nice butterfly lamb with roast pumpkin and sweet potato

[Rossco]

YUM looks awsome markie ☺

[macca]

Got the old bloke round to shell some mussels and smoked them for him, he loves his sea food and misses the green lipped mussels from home.

He certainly enjoyed these.

67710

[jack]

Got the old bloke round to shell some mussels and smoked them for him, he loves his sea food and misses the green lipped mussels from home.

He certainly enjoyed these.

67710

Hi Macca,
Now you've got me salivating, love smoked mussels. I've got one of those smokers but never thought of smoking them myself.
Can you tell me the details of how to smoke them please. I don't want to go through the trial and error stage and ruin them.
Cheers mate.

[macca]

Hi Macca,
Now you've got me salivating, love smoked mussels. I've got one of those smokers but never thought of smoking them myself.
Can you tell me the details of how to smoke them please. I don't want to go through the trial and error stage and ruin them.
Cheers mate.

Once you have some mussels! these were a kilo of live blue mussels from SA. Get an old expert to shuck them LOL.

Set up smoker as you normally do but not much fuel as there is not a lot to cook compared to a whole fish or chicken, I have the bottom of 4 beer cans and fill to the top of the "dome".

Sprinkle your saw dust over the base as usual. A light sprinkle of salt is all that is done to season the mussel, these were really sweet so doesnt need sugar.

Light it up then when finished eat straight from the smoker as dad is. Of course a Carlton Draft in a NP.com cooler is optional (as in the pic).

Enjoy

[jack]

Thanks macca,

My smoking attempts have been spectacularly unsuccessful so I haven't used the smoker for about 10 years. Well it's coming out of hibernation as soon as I get some mussels.
Good to see your dad enjoying them, he's looking pretty satisfied.

[macca]

Thanks macca,

My smoking attempts have been spectacularly unsuccessful so I haven't used the smoker for about 10 years. Well it's coming out of hibernation as soon as I get some mussels.
Good to see your dad enjoying them, he's looking pretty satisfied.

My brother is a smoking expert, he says most use too much saw dust. We would have used 2 + good pinches spread evenly over the whole smoker, that's why I use 4 "burners" so it all makes smoke.

[threedogs]

Thanks macca,

My smoking attempts have been spectacularly unsuccessful so I haven't used the smoker for about 10 years. Well it's coming out of hibernation as soon as I get some mussels.
Good to see your dad enjoying them, he's looking pretty satisfied.
some nice thin strips of AB would be nice smoked Id think..

[Winnie]

some nice thin strips of AB would be nice smoked Id think..
That's cannibalism you sick c@$#

[threedogs]

That's cannibalism you sick c@$#

Yeah it is when I re read it,
lets say "abalone" to clear the air ,,,,,,My bad ,,,,,again lol

[jack]

Yeah it is when I re read it,
lets say "abalone" to clear the air ,,,,,,My bad ,,,,,again lol
Thanks for clearing that up John, yes I must try that as well.

[Avo]

Did ya pull it or just roast it?
Looks good out of the hark..
I've got a bit of belly in the freezer.. planning on making bacon..
But I need to find some bloody lump char..
Only place down here who stocked it was masters.. untill they went bad..
Now we can't get it .

trust you to ask that

[Avo]

try smoking a corned silverside,just soak it in water for an hour to rinse it...then whack it in the smoker...soaked this one then marinated it in homemade marmalade jam over night..then evrey hour while being baked and smoked...6 hrs.. @MB

[MB]

try smoking a corned silverside,just soak it in water for an hour to rinse it...then whack it in the smoker...soaked this one then marinated it in homemade marmalade jam over night..then evrey hour while being baked and smoked...6 hrs.. @MB
Ripper idea, thanks Avo, looks great :-)!

[Touses]

some nice thin strips of AB would be nice smoked Id think..

Food of the Gods?

[Bush Ranger]

Made some Focaccia the other day, might go well with the smoked Corned Silverside Avo.

[threedogs]

Really tempted to buy one of these for my collection.
Can see it now a hearty stew brewing slowing as you
stare at the campfire,, drool l

http://www.ebay.com.au/itm/221944893198?ssPageName=STRK%3AMEBIDX%3AIT&fromMakeTrack=true


Bit pricey http://www.ebay.com.au/itm/New-Oztrail-Outback-Cooker-Aluminium-and-Cast-Iron-Stove-BBQ-Spit/272181565710?_trksid=p2047675.c100005.m1851&_trkparms=aid%3D222007%26algo%3DSIC.MBE%26ao%3D1%2 6asc%3D20140106155344%26meid%3Dcfcc0d0f91c2445bb4e a6b5df23768a7%26pid%3D100005%26rk%3D5%26rkt%3D6%26 sd%3D221944893198

Any one used a PIG for cooking ????

[threedogs]

Just spied an interesting recipe from the "Swamp people" TV show.
He wrapped a pre-seasoned chook in some silver foil.
Then after starting some heat beads placed I dunno lets say 10 in the bottom
of a large coffee tin with a coat hanger for a handle ,,,,,similar to an oil style billy
After you place the chook into the tin you hang it up and wait, not sure if it needed turning.
End result was a juicy chook, they called it a "Swinging Chicken" might be worth a go,
Ill certainly be sourcing a large tin suitable, Big paint tin without the top lip would be ideal I think.
pre burn any paint off the tin,first though,,,,,lol

[macca]

Had some thin sausages from our local butcher who makes his own, we have been buying from him for nearly 30 years.
They were leftover from a BBQ and only bought thin ones for convenience, with the left overs we cooked them (from raw) in the smoker to see what they were like.
WOW I had no idea that an ordinary sausage could taste so good cooked that way, fantastic.
Worth a try definitely.

[Bush Ranger]

Gave a bottle of Chili Sauce to a friend and told him to be careful, as it may be hot. He tried about a two cent piece size of sauce, he reckon he had a bit of ring sting the next day. Told him that he might need to dilute it down with some shop bought dead horse to tone it down a bit. I had about four times the amount and it gave me a bit of a tickle the next day.

[Bush Ranger]

Baked a whole meal loaf of bread to day. Used a Kilogram of flour and it turned out well. Makes good toast all so.

[MB]

One of AVO's top idea's ;-)
Our young vermin contractor has been dropping off socks full as a thank you.
It's harkin away now, we'll see how it comes out soon ;-) http://www.nissanpatrol.com.au/forums/images/imported/2016/10/32.jpg


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[Winnie]

We did an awesome roast pork in the weber q last night. My best yet. I think it turned out so good because it was so big, the skin sat right near the hot lid and made some epic crackling.

http://www.nissanpatrol.com.au/forums/images/imported/2016/10/33.jpg

[MB]

Cheers AVO, twice as gooood ;-)
http://www.nissanpatrol.com.au/forums/images/imported/2016/10/35.jpg


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[Avo]

Cheers AVO, twice as gooood ;-)
http://www.nissanpatrol.com.au/forums/images/imported/2016/10/35.jpg


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You go alright for someone the wrong side of the border hey...look good matey

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[MB]

You go alright for someone the wrong side of the border hey...look good matey Sent from my SM-G900I using Tapatalk
Cheers Chef, twas spot on taste wise, thankyou! Kids rumbled & snatched at the smell so was definitely a good idea!!

[Bush Ranger]

We did an awesome roast pork in the weber q last night. My best yet. I think it turned out so good because it was so big, the skin sat right near the hot lid and made some epic crackling.

http://www.nissanpatrol.com.au/forums/images/imported/2016/10/33.jpg

I`m thinking of doing a marinated chook with Thyme and Black Peppercorn stuffing on the rotisserie of the BBQ tomorrow. I`ll bung on some of those BBQ briquettes and crank up the gas for 10 minutes to light them up, then turn off the gas and close the hood / lid to start roasting. Those BBQ Briquettes saves on the gas while cooking and is a lot easier to light those things up too with the gas.

[Bush Ranger]

Saw a show on TV a couple of weeks back and a bird made Ricotta Cheese and made it look easy, but only stated what quantity you needed in cream and milk, so I made some Ricotta Cheese on Thursday for some thing to do. Never made cheese before in my life and don`t know how Ricotta suppose to taste, as I never had it before. It tastes okay of what I made though. A quick look on the internet and I found that a thermometer was needed for the correct temperature of 200 fahrenheit, plus cheese cloth. I had none of these and the pot was on the stove on low heat, so I thought a couple of new Chux will do for straining. I looked again on the net and found another site with a recipe for Ricotta and says bring milk and cream to a simmer. I knew what that is I thought and then turned off the heat, then add lemon or vinegar to help curdle the mix. I used the only lemon I had and remembered that I made a double batch, as I had 600ml of cream and 4 litres of milk, so I combined both lemon and vinegar. Bob`s your uncle, if you have an uncle Bob and the cheese was done, waiting to be strained and cooled. GF made Corn and Ricotta fritters for to nights dinner and I`m sure the cheese tasted better with a bit of age, unless the cooking of it improved the taste.

[gaddy]

http://www.nissanpatrol.com.au/forums/images/imported/2016/11/41.jpghttp://www.nissanpatrol.com.au/forums/images/imported/2016/11/42.jpg

With Ben-e-boy. It sucks to be anyone else but us at the moment

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[Touses]

http://www.nissanpatrol.com.au/forums/images/imported/2016/11/41.jpghttp://www.nissanpatrol.com.au/forums/images/imported/2016/11/42.jpg

With Ben-e-boy. It sucks to be anyone else but us at the moment

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You bastards! Now I'm effin starving hungry,looks bloody delicious and hours 'til evening feed! :(

[MB]

Ditto :-( !

[Bush Ranger]

Made Choko Relish to day. Only a small batch, as I`ve never made it before, but have made tomato relish before though.

[MB]

Nice work BR, looks great mate :-) !

[Bush Ranger]

Tastes pretty good too MB. Just waiting for a bit more aging to see if it improves it. Picked another 5 Chokos to day and thought I could`ve doubled the batch lol. Arghh well, another recipe of some sort for the Chokos might be coming soon. Choko sauce maybe, if I puree the mix. I`ll have to start collecting jars, as I had to scrounge these ones for the relish as it was.

[MB]

Sounds good mate!
In regards 'jars' I think 'Reject Shop' and or some of those '$2' shops have em. I bought big glass sauce bottles with the flip lid on em for homemade dead horse years ago from 'RS' I think.

[Bush Ranger]

Kmart has a few bargains like that too MB. Was going to go there some time to buy a few and I`ll have a look at RS as well. I used old scotch bottles last time I made tom sauce and still have 8 bottles of it left. Scrounged up a few old Nescafe coffee jars to jar up some tomato relish that the gf made up to day. Gave them a good wash and in to the oven at 160 degrees for ten minutes to help sterilize them. I haven`t done a tom relish for 10 years or so and that lot was used in curries, stews, casseroles and even used it for a sauce on the pizza bases when the gf had a fade on them. She thought it was better than the actual pizza sauce she use to use. I have half a kilo of chilis in the freezer, that I still have to find a use for yet and thought of using them as a pest deterrent spray to be used in the garden. It`ll be like pepper spray. I have thought of chili chutney, but I`m the only one who`ll eat it and I have enough chili sauce too. Don`t want to throw them out, as it`ll be a waste and there`s not many people out there that uses them.

[MB]

BR:-) We need to build a community mate! Kimbo grows em, you good man pickle em, and I'll do my best picking lead out of our protein for smokey BBQ :-)

[Bush Ranger]

Sounds like a good idea MB and pickling the chili`s be one way of dealing with them. I`ve found a couple of chili chutney recipes on the web net and thought they be a goer and a chili marinade would go well with the protein of yours. I cooked up a chook a few nights back and used a tin of corned beef, bread crumbs, herbs from the garden and home made tom sauce to make a stuffing with. Best stuffing I`ve made ever and couldn`t stop cutting the cheese. I put butter underneath the skin like a TV cooking show suggested and I hadn`t noticed any different to the moistness of the meat like they stated. I know the skin didn`t brown up and crisp like it usually does. Next time, I might use garlic butter under the skin, as I like Chicken Kiev and it might be silly enough to work. Here`s a thought, use garlic butter in the stuffing to make a whole chook into a Chicken Kiev.

[MB]

Now yar talking BR :-)
A garliced buttered infused whole chook with crispy baked skin, wholly crap delicious for sure mate!!
Best Avian (McDuck) I reckon I've ever eaten was done in 'Dongcaster-Vic'. Chef after some serious persuasion gave up his homeland secret. Reckons he dunks the dead plucked birds in stinking hot water to loosen the skin, then uses his air compressor to stab under and pop the skin. Baking thereafter allows the usual chewy duck fat to drain out etc...
Could very possibly work on a humble chook yet instead add your idea of G&B back under that skin maybe?
Cheers 'Tucker F#cker' MB :-)

[AB]

Im always on the hunt for quick and easy but slightly nutritious meals, I saw this site the other day for quick whip ups.

Easy done and can use this method for camping too.

Watch video...

https://www.buzzfeed.com/alixtraeger/parchment-baked-chicken-4-ways?bffbtasty&ref=bffbtasty&utm_term=.wwPknPnVa#.vlgo7y7KP

[MB]

'Glad' stole that paperbarks idea off brothers!
Kiwi's had similar idea's too ;-)

[Bush Ranger]

Im always on the hunt for quick and easy but slightly nutritious meals, I saw this site the other day for quick whip ups.

Easy done and can use this method for camping too.

Watch video...

https://www.buzzfeed.com/alixtraeger/parchment-baked-chicken-4-ways?bffbtasty&ref=bffbtasty&utm_term=.wwPknPnVa#.vlgo7y7KP

IGA has chicken titties on special between the Wednesday 30th November `til Sunday the 4th of December for $6 some thing a Kg. Might give a recipe or two a burl.

[Bush Ranger]

Started making Feta earlier on to day. Time will tell when tomorrow comes if it has worked or not.

[Bush Ranger]

Finally put the Feta cheese into a brine solution tonight. Not a great amount, but it`s a start for a first try at making it.

[MB]

bushRanger mate, hope all's well these days Chef! Thought I'd try to honour your ripper thread here mate with tonight's mussel bouillabaisse pics made. http://www.nissanpatrol.com.au/forums/images/imported/2017/04/36.jpgSuch a cheap and easy one pot feed, perfect for camping too! Keen to see/hear what creations and vege gardening you've been up to lately mate? Cheers Mark!


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[Bush Ranger]

I wish I could eat sea food like I can with roasts, curries, satays etc etc. The only way I get to eat sea food is when the fish is battered when having fish and chips. Mind you, I don`t mind fishing @MB.
The tucker looks good by the way.

[MB]

Cheers BR, we'll turn you into a seafood eater yet mate. If Darren MRTD can do it you can too!
Looking forward to seeing your latest creations soon too mate :-)

[Bush Ranger]

Cooked up a soup to night, using a ham on the leg bone bone and a pork roast leg bone that I boned out. I didn`t want to waste the meat that was left on the bones and I was thinking of smoking them for more flavour before using them. Turned out better than I thought it would and now looking for another bone in ham for the next soup. I was scratching for veges to put in to the soup, but managed a quarter of a turnip which weighed 1.3 Kg, a couple of large juicing carrots, 1/5th of a pumpkin, silverbeet / rainbow chard because I hadn`t any celery left in the freezer, 200g of home grown purple capsicum and long lime green capsicum, an onion, three spuds, 1/3rd packet of frozen green peas, half packet each of yellow split peas / pearl barley and black eyed beans. I used just over 5 litres of water to cover the ingredients. Not my usual method of making a soup, but I wanted to eat some chunky veg to night, as that`s the style of soup I like.

[GQtdauto]

Wife has been eating low cholesterol meals for two weeks after being diagnosed with high cholesterol, you know lettuce with lettuce etc even some stuff called fish .
So tonight I made a curried snag casserole / stew type thing , boiled the snags first and skinned and gutted them added heaps of veg and could have sworn her recipe book said two tablespoon full of curry powder (teaspoon) anyway had taste bit light on so added some more .
Turned out ok I thought but the missus queried the excessive curry and subsequent heat .

[MB]

Cooked up a soup to night, I wanted to eat some chunky veg to night, as that`s the style of soup I like. Heaps of goodness in that pot, well done BR, can nearly taste it I wish mate :-) !!

[Plasnart]

Cooked up a soup to night, using a ham on the leg bone bone and a pork roast leg bone that I boned out. I didn`t want to waste the meat that was left on the bones and I was thinking of smoking them for more flavour before using them. Turned out better than I thought it would and now looking for another bone in ham for the next soup. I was scratching for veges to put in to the soup, but managed a quarter of a turnip which weighed 1.3 Kg, a couple of large juicing carrots, 1/5th of a pumpkin, silverbeet / rainbow chard because I hadn`t any celery left in the freezer, 200g of home grown purple capsicum and long lime green capsicum, an onion, three spuds, 1/3rd packet of frozen green peas, half packet each of yellow split peas / pearl barley and black eyed beans. I used just over 5 litres of water to cover the ingredients. Not my usual method of making a soup, but I wanted to eat some chunky veg to night, as that`s the style of soup I like.

Yumm!!! I'm starving now!

[MB]

Warning fellow Mexicans;-)
http://mobile.abc.net.au/news/2017-05-04/victoria-worlds-deadliest-mushroom-outnumbering-edible-variety/8497638

[Bush Ranger]

I pickled some lime green capsicum, 4 Cayenne chilis, a tea spoon of peppercorns and let it sit for a couple of months. GF wanted to know when I was going to use them, so I thought I`d put 4 tea spoons in Monday nights dinner of boiled veges that we add a cup a soup too for a bit of flavour. I put about the same amount of pickling liquid in (pickling liquid had taken on the heat from the Cayenne chilis) and the gf couldn`t eat her share, as it was too hot for her. Usually when she says that, it`s usually on the tame side for me and I gave it a go. Well I felt a bit of warmth on my lips and after half a bowl, I could feel a bit of heat on the gums, so it was on the hot side a little bit and I was asked what I was going to do with the remainder. I thought what a good reason to make some chutney with it, but make a bit more to calm the heat down a bit.

PS. Can some one move the COOKING AND OR BAKING from GENERAL CHAT to FOOD & COOKING that is in the GREAT OUTDOORS please. Thought it be more suited there in that area, many thanks.

[MB]

$2 Garage Sale 20" long cheapo tongs with their end tips cut off :-) ! http://www.nissanpatrol.com.au/forums/images/imported/2017/06/97.jpg So simple, makes the perfect snag rotating end and kids can easily pick their own spuds out of the fire with safe grip :-) http://www.nissanpatrol.com.au/forums/images/imported/2017/06/98.jpg Seemingly useless post again but well worth a crack folks, lol ;-)


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[Bush Ranger]

Cooked up a batch of Tiger Prawns that I bought for $16 / Kg. I don`t like prawns, until I go fishing and the gf made her self a prawn harmonica with tartare sauce. Wish I could eat prawns like I do with red meat.

[Bush Ranger]

Bought a couple of pork leg roasts from Aldi for $4 / Kg earlier on in the week and ended up boning out the meat. I had a few wood chips lying around and thought I`d crank up the hooded gas BBQ. I put nine heat beads on to the volcanic rocks in various positions, turned the gas on to fire up the heat beads and placed the wood chips in to an old biscuit tin, then placed that on to 4 heat beads to help the chips to burn / smoulder away. The bones turned out quite well after a few hours of smoke and a bit of heat. I couldn`t resist to get the old enamel billy can out to make a pot of soup, while those heat beads were still throwing off heat. All I had, apart from the bones, was a big juicing carrot, two spuds, a stick of celery, broccoli, cauliflower, two onions, 1/3 pkt of red lentils, 1/3 pkt of black eyed beans and 1/4 pkt of pearl barley. Turned out better than I thought it was going to. First time I`ve tried smoking pork bones, let alone any thing else.

[Cuppa]

Have been having great success with our spun steel camp oven. Baked spuds, roast veggies , rice balls & a Lemon teacake birthday cake complete with a bush candle.

72539 72540

[Avo]

love the candle cuppa

[TPC]

Good to see the coals on top, Bob won't be impressed. ;)

[Cuppa]

Good to see the coals on top, Bob won't be impressed. ;)

Yep, & none underneath, just around the sides.

[Bush Ranger]

Cooking a red curry pork chops for to nights dinner. I have added a few fore quarter pork chops, some JAP p/kin (Kent), a can of chick peas, two onions and have cooked it slowly for the past few hours. Have boiled up the rice on a slow heat as well.

[TPC]

Cooking a red curry pork chops for to nights dinner. I have added a few fore quarter pork chops, some JAP p/kin (Kent), a can of chick peas, two onions and have cooked it slowly for the past few hours. Have boiled up the rice on a slow heat as well.

Photo and report of result

[Bush Ranger]

No photo TPC , but it did taste very good. I ended up adding a bit of coconut milk to it and the meat fell of the bones. I`d do it again, but may use sweet potato to see how that goes.

[MB]

Bloody amazing this stuff to add into our creations;-) http://www.nissanpatrol.com.au/forums/images/imported/2017/10/143.jpgNot too bad either atop of some dodgey quick Dimmies & Wontons:-)


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[jack]

Bloody amazing this stuff to add into our creations;-) http://www.nissanpatrol.com.au/forums/images/imported/2017/10/143.jpgNot too bad either atop of some dodgey quick Dimmies & Wontons:-)


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I'll second that, only discovered it recently and it's a staple in our fridge now.

[Winnie]

I'll second that, only discovered it recently and it's a staple in our fridge now.Yeah best sauce ever! Love it on the quick steamed dimmy

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[Plasnart]

Yeah best sauce ever! Love it on the quick steamed dimmy

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Gotta try it now. Thanks a lot, now 356 sauce bottles in the pantry!

[MB]

It is top notch stuff Plasnart mate, love it !
You can be the first now to experiment/showcase with ABC wickedly good sauce atop of homemade feline dimmies smoked through your newly purchased cracker oven off PeeBee :-)


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[Bob]

Just read an article in the Coles Brochure where it recommended that a Roast Lamb be cooked for 20 minutes and allowed to rest for 10 Minutes.
When I have a Roast (or a Steak for that matter) I don't want to take a Rifle to the Table to Kill it and also want my meat to be Hot.
I actually get physically sick if I attempt to eat meat that is underdone.
My son in law is a Chef and I cant eat his Roasts or Steak.
Am I the only one that thinks like this ????

[BigJ]

Just read an article in the Coles Brochure where it recommended that a Roast Lamb be cooked for 20 minutes and allowed to rest for 10 Minutes.
When I have a Roast (or a Steak for that matter) I don't want to take a Rifle to the Table to Kill it and also want my meat to be Hot.
I actually get physically sick if I attempt to eat meat that is underdone.
My son in law is a Chef and I cant eat his Roasts or Steak.
Am I the only one that thinks like this ????


I personally can't say that I share your opinion haha (I love my meat Medium Rare with Mushroom Sauce!) but some of my family members need to have theirs cooked well done otherwise they won't eat it, I think it's the whole blood still coming out type thing that gets them, even though it's myoglobin not blood. The one downside to having it well cooked is that the meat becomes chewy, people love the softness and juices of rarer cuts or at least that's me :) Each to their own though, at the end of the day your the one paying for the meat so you can do as you please.

[Avo]

Gotta try it now. Thanks a lot, now 356 sauce bottles in the pantry!

more than me just..my mrs put sauce on the shopping list,,so mugsy went and bought every sauce at the shop..lol..she wasn't to impressed..
the kids thought it was hilarous.

[Bush Ranger]

I don`t mind eating a bit of raw mince from time to time, but if I`m eating a fair bit of it, it`s got to be cooked just like my roasts and other meat. Raw snags aren`t to bad either.

[MB]

Funny episode :-) !
https://youtu.be/C6QqSxmpRMM


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[MB]

Victorian High Country Friday night camping just gone we were all kindly treated to this amazing feed riverside from Chef Phil PeeBee ! http://www.nissanpatrol.com.au/forums/images/imported/2017/11/208.jpghttp://www.nissanpatrol.com.au/forums/images/imported/2017/11/209.jpghttp://www.nissanpatrol.com.au/forums/images/imported/2017/11/210.jpghttp://www.nissanpatrol.com.au/forums/images/imported/2017/11/211.jpg Super special tucker, on behalf of all, thank you again Philstar !!


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[PeeBee]

Ok MB, where are the shots of your lamb rack masterpiece on Sat night? Perfect meal enjoyed by all, and really welcome after a day playing in the river!

[AB]

Ok MB, where are the shots of your lamb rack masterpiece on Sat night? Perfect meal enjoyed by all, and really welcome after a day playing in the river!

I want the recipe for that dish mate, absolutely delish!!!


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[Bush Ranger]

Made stir fry veges, with home grown cauli, beans, cherry toms, onion, silver beet and red caps. Cooked up bangers for the gf, who had a home grown salad with them and I used the fat to cook / flavour the stir fry in. I used some Kecap Manis for a bit more flavouring.

[PeeBee]

Made stir fry veges, with home grown cauli, beans, cherry toms, onion, silver beet and red caps. Cooked up bangers for the gf, who had a home grown salad with them and I used the fat to cook / flavour the stir fry in. I used some Kecap Manis for a bit more flavouring.

What is Kecap Manis? A spice, vegetable, liquid? How would you describe the flavour it adds - spicy, sweet, mild, creamy? Never head of this, very interested. Where do you buy it, or is it a home grown 'thingy'?

[Winnie]

What is Kecap Manis? A spice, vegetable, liquid? How would you describe the flavour it adds - spicy, sweet, mild, creamy? Never head of this, very interested. Where do you buy it, or is it a home grown 'thingy'?MB posted a pic earlier, it's a sweet soy sauce. Sweet and salty at the same time and it's bloody delicious on steamed dimmies.

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[PeeBee]

MB posted a pic earlier, it's a sweet soy sauce. Sweet and salty at the same time and it's bloody delicious on steamed dimmies.

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Thanks winnie, as normal just needed to open my eyes.

[Bush Ranger]

What is Kecap Manis? A spice, vegetable, liquid? How would you describe the flavour it adds - spicy, sweet, mild, creamy? Never head of this, very interested. Where do you buy it, or is it a home grown 'thingy'?

It`s a sweet soy sauce which is on a thick side. Not bad for stir fry and have used it for many years now. Google the word for more info PeeBee and you`ll get more of a discription.

[AB]

I want the recipe for that dish mate, absolutely delish!!!


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Still waiting...lol

Cmon Phil, share that love!



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[PeeBee]

It`s a sweet soy sauce which is on a thick side. Not bad for stir fry and have used it for many years now. Google the word for more info PeeBee and you`ll get more of a discription.

Many thanks, will look for it in the supermarket.

[PeeBee]

Still waiting...lol

Cmon Phil, share that love!



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Sorry Andy, thought you were talking about MB's amazing lamb rack.

So Seafood Wok

1kg of fresh king prawns, green, 500g of fresh scallops, 2 large fillets of Tassy Salmon, 1 fillet of blue grenadier( chop fish in 3cm cubes approx), 4 spring onions, 1 small fresh ginger clove, I medium carrot, I bunch of fresh coriander, I can of water chestnuts - sliced, 1 lime, I bottle of lemongrass and lime marinade, 1 packet of black bean marinade, i bottle of fish sauce and 3 tablespoons of peanut oil, finally a handful of chopped blanched almonds. 300g of long grain white rice

Heat wok to 180 degC, add oil, and half the fish sauce, ginger pieces thin sliced, stir, add fish and lightly cook on all sides, leave uncooked in middle, remove to covered tray. Add prawns to wok, add more fish sauce, cook on 180 degC for maybe 4-5 mins, keep them moving to evenly cook thru, remove when pinkish, to same tray as fish, cover with alfoil.

Add remainder of fish sauce, a tablespoon of peanut oil and rst of ginger pieces, add vegetables and cook to slightly limp. Carrots need to be thinly sliced say 3mm thick, coriander is roughly chopped, spring onions chop to 2.5cm long,

Return fish and prawns to the wok, mix together carefully as the fish, which is in lumps or circa 3cm are fragile. Add the lemongrass and blackbean sauce and simmer for 3 minutes.

Rice needs to be cooked in advance of starting the WOK stuff as you need to dish up quickly to ensure the veges stay crisp-ish and the seafood does not overcook. mark had this down pat and the plates were ready with rice right at the time of dishing up direct from the WOK. Garnish with the fresh coriander and a liberal sprinkling of the almonds.

This will easily feed 6 adults, and you can bulk up the rice, or add some fresh noodles directly to the wok itself - that would stretch it to a meal for 10 with ease.

Its a mildly seasoned meal with loads of bulk to it. Prawns need to be peeled and heads removed first although you could cook with shells on as well.

[MB]

Delish Fish, well done/experienced and thank you for sharing mate!!


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[Bush Ranger]

Many thanks, will look for it in the supermarket.

The brand I have is called ABC, but if you have an Asian shop some where near you, you may find some thing in there. Not a bad tasting sauce.

[MB]

Omelette ET & Herbs PeeBee earlier were great ideas, thankyou my little Angels;-) http://www.nissanpatrol.com.au/forums/images/imported/2018/01/99.jpghttp://www.nissanpatrol.com.au/forums/images/imported/2018/01/100.jpghttp://www.nissanpatrol.com.au/forums/images/imported/2018/01/101.jpg


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[Avo]

baking.....

[MB]

Nearly 4kg of (Rainbow Meats -Chirnside Park) ‘Memphis Beef Ribs’ going in now for tonight. http://www.nissanpatrol.com.au/forums/images/imported/2018/05/28.jpg Boiling water & Coke filled up to the Trivets base with a bed of Onion & Garlic on top. http://www.nissanpatrol.com.au/forums/images/imported/2018/05/29.jpg Super sealed on 120C bottom shelf, fingers crossed for checking in 6+hrs, back to chores! http://www.nissanpatrol.com.au/forums/images/imported/2018/05/30.jpg


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[GQtdauto]

I could be there in about 3 hrs .

[threedogs]

Nearly 4kg of (Rainbow Meats -Chirnside Park) ‘Memphis Beef Ribs’ going in now for tonight. http://www.nissanpatrol.com.au/forums/images/imported/2018/05/28.jpg Boiling water & Coke filled up to the Trivets base with a bed of Onion & Garlic on top. http://www.nissanpatrol.com.au/forums/images/imported/2018/05/29.jpg Super sealed on 120C bottom shelf, fingers crossed for checking in 6+hrs, back to chores! http://www.nissanpatrol.com.au/forums/images/imported/2018/05/30.jpg


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have you tried sprinkling some French onion soup powder and a sprinkle off sugar {brown} over your onions

[MB]

Sounds great John, will give that a crack next experiment for sure mate!


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[threedogs]

Sounds great John, will give that a crack next experiment for sure mate!


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Bit more flavour and helps the onions caramelize.
Only need a little sugar ,No name French onion soup power 60c a pkt even great on toast

[Bidja]

MB, maybe a dollop of tomato sauce...maybe bring some to Licola mate..

[MB]

Absolutely please do for all Bidja mate, that brew looks amazing, Bellissimo ya old wonderful wog, top work :-)!


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[Bidja]

Yeh been picking lots, do sell some to few outlets but thought we were going to get our first frost the other night so lots going on top of the old wood burner stove and reducing to freeze a bit. Will bring few bags alone and maybe some garlic...anglo celtic here and don't eat the red stuff but try to be fair..hahaha -:)

[Maxhead]

Yeh been picking lots, do sell some to few outlets but thought we were going to get our first frost the other night so lots going on top of the old wood burner stove and reducing to freeze a bit. Will bring few bags alone and maybe some garlic...anglo celtic here and don't eat the red stuff but try to be fair..hahaha -:)

I’m pretty sure you’re not too far away mate.
I’ll buy some for sure .
This is the best shit in south Canberra atm
http://www.nissanpatrol.com.au/forums/images/imported/2018/05/34.jpg


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[Bidja]

Near 40ks nth of ACT. Going Tuggerah early next week (turbo stage 3 run), can help out with some garlic after... no worries mate.

[MB]

Worked out tops, maybe 5.5hrs betterer and or 110C if your oven goes that low. http://www.nissanpatrol.com.au/forums/images/imported/2018/05/35.jpghttp://www.nissanpatrol.com.au/forums/images/imported/2018/05/36.jpg Still falling off the bone quite juicy. http://www.nissanpatrol.com.au/forums/images/imported/2018/05/37.jpgNo complaints from our little heathens. http://www.nissanpatrol.com.au/forums/images/imported/2018/05/38.jpg


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[Rossco]

YUUUUUMM ! ! [emoji4]

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[Avo]

love it fella's....

[Plasnart]

have you tried spinkling some French onion soup powder and a spinkle off sugar {brown} over your onions

Yes TD!!! Scotch fillet, sprinkle liberally with french onion soup powder, wrap in foil, bake for glorious yumminess!!

[Maxhead]

Near 40ks nth of ACT. Going Tuggerah early next week (turbo stage 3 run), can help out with some garlic after... no worries mate.

Pm sent mate


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[MB]

MB, maybe a dollop of tomato sauce...maybe bring some to Licola mate..
Epiphany Bidja mate, our retired big Licola pot needs to shake off some dust.
Feast numbers are apparently growing, we may well be needing your volume produce base please good sir ;-) !



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[Bidja]

Epiphany Bidja mate, our retired big Licola pot needs to shake off some dust.
Feast numbers are apparently growing, we may well be needing your volume produce base please good sir ;-) !



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Will gather some up for the pot mate. When on the boil will post pic up on the Licola thread..All good

[MB]

Bush Tucker Possessed Schoolies :-) http://www.nissanpatrol.com.au/forums/images/imported/2018/06/3.jpg


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[MB]

Too friggin cold to cook outside, have moved the Korean BBQ feed inside and cooking off the kids sandwich press :-) http://www.nissanpatrol.com.au/forums/images/imported/2018/06/138.jpg


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[MB]

‘Bundy Toad in the Hole’ Avocado Styling:-)
http://www.nissanpatrol.com.au/forums/images/imported/2018/09/134.jpg
We could Avo mate Smash the Melbournian next big city craze market mate :-)



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[MB]

Scored a bargain on some Beaut Blue Swimmers!
http://www.nissanpatrol.com.au/forums/images/imported/2018/09/139.jpg
7 minutes light salt water hard boiled then straight into iced water before topping our Spaghetti Marinara for two, sweet little rippers!!
http://www.nissanpatrol.com.au/forums/images/imported/2018/09/140.jpg



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[MB]

Picked up a little Weber BabyQ thingo for those upcoming summer fire ban days out there.
First test run underway at home, just squeezes 2.5kg of quite meaty beef ribs on its trivot.
http://www.nissanpatrol.com.au/forums/images/imported/2018/10/587.jpg
Any tips/advice on these things Winnie mate, I’m struggling to keep it under 150C let alone the hoped well below 100C slow cook.
http://www.nissanpatrol.com.au/forums/images/imported/2018/10/588.jpg


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[Winnie]

Picked up a little Weber BabyQ thingo for those upcoming summer fire ban days out there.
First test run underway at home, just squeezes 2.5kg of quite meaty beef ribs on its trivot.
http://www.nissanpatrol.com.au/forums/images/imported/2018/10/587.jpg
Any tips/advice on these things Winnie mate, I’m struggling to keep it under 150C let alone the hoped well below 100C slow cook.
http://www.nissanpatrol.com.au/forums/images/imported/2018/10/588.jpg


Sent from my iPhone using TapatalkYou will struggle with that mate its not rally what they are designed for. We use ours at least 5 nights a week all year round, oven in the house does not get used. Love the weber q!

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[MB]

Cheers mate, I’ve wedged the lid open some 3” and dropped about 10C. They are pretty cool little things, will keep playing around with it but as you’ve kindly mentioned, best as a normal oven or grill for sure can imagine. Noticed they had a rotisserie extra thingo for sale might look into down the track too [emoji106][emoji106]


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[Hodge]

As Winnie mentioned MB , they're not very good at slow cooking. Closed temperature chamber effect gets too hot with the size of the burners underneath. Iove ours and we barely ever cook any meat in the kitchen now. The Weber is the go. Timing is everything. Warm it up shut the lid, walk away.

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[MB]

Cheers Hodgey mate, I’ve taken battle stations, meat internals hit 60C, shut her off now and triple foil resting inside it for another hour or two tucker time.
http://www.nissanpatrol.com.au/forums/images/imported/2018/10/590.jpghttp://www.nissanpatrol.com.au/forums/images/imported/2018/10/591.jpg
Going to get the Milwaukee drill and sort this puppy out later with some valves [emoji23][emoji106][emoji106]


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[Winnie]

Did the wood chips get smoking? Good idea that one!
Good for baking too, done a few desserts in it before and scones as well.

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[MB]

Alrighty, problem solved for next time!
NEW & Improved ‘Weber Unicorn Series’ ;-)
http://www.nissanpatrol.com.au/forums/images/imported/2018/10/592.jpg



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[taslucas]

Y
U
M
[emoji1786]

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[MB]

Did the wood chips get smoking? Good idea that one!
Good for baking too, done a few desserts in it before and scones as well.

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The warranty instructions said absolutely not to add potentially flammable chips or the like...I read afterwards....still alive thankfully [emoji23][emoji106]


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[Winnie]

The warranty instructions said absolutely not to add potentially flammable chips or the like...I read afterwards....still alive thankfully [emoji23][emoji106]


Sent from my iPhone using TapatalkBad Markie! The thought was good anyway.
For dinner tonight we are having roast lamb with pumpkin and in the tray is tomato, bacon and onion.
http://www.nissanpatrol.com.au/forums/images/imported/2018/10/595.jpg

P. S. your BBQ is a lot shinier than mine MB!
http://www.nissanpatrol.com.au/forums/images/imported/2018/10/596.jpg

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[MB]

Looks friggin delicious old mate!
Mrs MB once met Wesley Snipes...I deliberately chose today a black one to try and hide the BabyQ Aussie Hills little model :-(


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[MB]

Unbelievably turned out slightly sceptical Weber-OK in the end folks!
Littlens stole most and gnawed on their bone racks as usually feral expected!
Mrs MB cottoned on for Turkish Weber bread toasting contribution idea [emoji106][emoji106]
http://www.nissanpatrol.com.au/forums/images/imported/2018/10/605.jpghttp://www.nissanpatrol.com.au/forums/images/imported/2018/10/606.jpg
The Jelly Belly bits were almost/near smooth as fatty good butter bits [emoji106]
http://www.nissanpatrol.com.au/forums/images/imported/2018/10/607.jpg




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[Plasnart]

Alrighty, problem solved for next time!
NEW & Improved ‘Weber Unicorn Series’ ;-)
http://www.nissanpatrol.com.au/forums/images/imported/2018/10/592.jpg



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Haha brand spanker top of the range barby, most would use properly, clean thoroughly, cover and protect.

MB: "Right, lets jam some chips in here and smoke it up. Darl, can you pass that drill over, gonna drill the lid out and chuck that valve in."

Love your style mate!

[MB]

Thanks for your support Plassy mate, appreciated good man!
The Big Wigs Weber have just PM’d me and now on a zip-it contract ;-)


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[MB]

Dragged the big ol ‘Coolabah-Hark’ out of retirement for some heaps cheaper than pork slower cooking snacks.

‘Mini Aussie Lamb Ribs.....Texan cross Tennessee You Tube Style’

http://www.nissanpatrol.com.au/forums/images/imported/2018/11/130.jpg

Yanky mustard light smear to help the Texan spices rub press to stick apparently, did seem to work.

http://www.nissanpatrol.com.au/forums/images/imported/2018/11/131.jpg

10 minute 150C vents closed crisp smoking with water bath below almost steaming for slow cook next.

http://www.nissanpatrol.com.au/forums/images/imported/2018/11/132.jpg

95C for an hour and a bit got them to 50C internal temps before Tennessee sticky sauce added and back in again.

http://www.nissanpatrol.com.au/forums/images/imported/2018/11/133.jpg
http://www.nissanpatrol.com.au/forums/images/imported/2018/11/134.jpg

Out again at 65C and double foil wrapped to rest back inside again with Hark off to relax.

http://www.nissanpatrol.com.au/forums/images/imported/2018/11/135.jpg
http://www.nissanpatrol.com.au/forums/images/imported/2018/11/136.jpg

Quite possibly the best method I’ve found yet to completely stuff a good bit of Aussie Lamb :-)












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[Winnie]

Looks good Mark! We're going eggplant lasagne tonight
http://www.nissanpatrol.com.au/forums/images/imported/2018/11/137.jpg
http://www.nissanpatrol.com.au/forums/images/imported/2018/11/138.jpg

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[MB]

That’s the go mate, do love the old Eggplant Lasagna. Imagining it would be heaps better with the Weber chargrill Eggplant first like you’ve above done [emoji106][emoji106]


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[MB]

Way too much sticky sauce crud by double but amazingly came out quite tender for Lamb Rib little morsels [emoji106][emoji106]
http://www.nissanpatrol.com.au/forums/images/imported/2018/11/139.jpg


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[MB]

Thought best to add here, although only some half the meat of pork ribs, only cost $3.50-75 per rack local IGA. Great kid size at a bargain price [emoji106][emoji106]


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[Plasnart]

Looks good Mark! We're going eggplant lasagne tonight
http://www.nissanpatrol.com.au/forums/images/imported/2018/11/137.jpg
http://www.nissanpatrol.com.au/forums/images/imported/2018/11/138.jpg

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That looks good Winnie. Dared myself to go vego for a month a few years ago and Cuppa lent me a vego cookbook with an amazing eggplant schnitzel recipe. Was very very good! Didn't make the month though, cracked and bought a kilo of lamb chops with tatziki and absolutely smashed myself into a meat coma 4 days short of the target! Hahaha was the best meal ever, but the eggplant snitty is a ripper.

[Plasnart]

Thinking of ditching the el-cheapo hooded 4-burner bbq that has varying temperature across the hotplates and have never been impressed by it, for a smaller Weber or Beefeater BUGG . Both good brand bbq's. Hope to hear first hand owner opinions of both?

[Winnie]

Thinking of ditching the el-cheapo hooded 4-burner bbq that has varying temperature across the hotplates and have never been impressed by it, for a smaller Weber or Beefeater BUGG . Both good brand bbq's. Hope to hear first hand owner opinions of both?Yep I'm a big fan of the Weber Q, we use it most days throughout the year.

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[MB]

Most impressed too Plassy with the new summer fireban legal BabyQ’s hot plate evenness. Honestly haven’t found a cold or burnt place yet on it within reason!


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[Plasnart]

Yep I'm a big fan of the Weber Q, we use it most days throughout the year.

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Have only hrard good things about Weber Winnie. Reason I'm considering the BUGG is it's Beefeater which is also a reputable brand and can get it with distributor discount. But I'd pay more for Weber if the BUGG isn't up to Weber standard.

[Winnie]

Have only hrard good things about Weber Winnie. Reason I'm considering the BUGG is it's Beefeater which is also a reputable brand and can get it with distributor discount. But I'd pay more for Weber if the BUGG isn't up to Weber standard.I have no experience with the BUGG but make sure if you do go with weber that you go to an authorised dealer and pay the extra $10 for the premium model.
Taller lid, electronic ignition and a thermometer in the lid.

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[Bidja]

I like pumpkin soup, must say that egg plant looks good.

[MB]

You’ll be Mansfield-Millweld serious customisation drop off soon hopefully John mate!
1.5 days in our hills awaiting, bag yourself a Christmas pony to munch on and get your protein levels back up good man [emoji106][emoji106]



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[Bidja]

Jury still out on build judgement. Options to consider. Mill says lots going on under bonnet (he saw some pics) and thinks is tight in there for lifting filter lid of his air box. Mill suggested we mod my existing SS can but me thinks needs more air.

Been speaking with a bloke (self employed boiler maker) does TD42 air box (pod filter), similar lines to Fatz Fab(see thru lid). Doing up one for me CRD (4" thru) nice build (under approx $350 need to buy own K&N 9" pod).

Something is cooking up, will post up pic on TD 42 Turbo Upgrade thread soon. Like its look. Not sure whats doing, but your invite is tempting. You can chew on the shanks pony though, me eats veg sticks.

[MB]

Fair call John mate, please do feel free to join the RWKW weapons for all your broken crank needs :-)



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[Bidja]

Keep listening out but bubbling along nicely.

Hey went into Goulburn Saturday morn saw a GU wag on side of rod for sale dual whl carrier, lockers, set up for work./ looked straight, bit of oil weep from front seal - 6.5 lt Chev ($18,000). Motor would need a wipe over. Had to pull over and have a look at least.

[MB]

GQ you say mate?


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[Bidja]

GQ you say mate?


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No sorry mate GU it was.

[Winnie]

This dehydrator is not only good for dried foods, but also for forgetful humans who leave electronic devices in their pockets when they do the washing.
http://www.nissanpatrol.com.au/forums/images/imported/2018/11/142.jpg

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[MB]

Midweek rushed cooking madness! The old ‘Simpson’ faithful from last century finally gave up the ghost, kaputt :-( !
http://www.nissanpatrol.com.au/forums/images/imported/2018/11/145.jpg
Only just salvaged a 3.0kg Leg O Lamb, all frozen feathered critters in there have turned real nasty.
Happy it fits in the new BabyQ jobbie for a quick bug burnoff save hopefully :-)
http://www.nissanpatrol.com.au/forums/images/imported/2018/11/146.jpg




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[Plasnart]

Midweek rushed cooking madness! The old ‘Simpson’ faithful from last century finally gave up the ghost, kaputt :-( !
http://www.nissanpatrol.com.au/forums/images/imported/2018/11/145.jpg
Only just salvaged a 3.0kg Leg O Lamb, all frozen feathered critters in there have turned real nasty.
Happy it fits in the new BabyQ jobbie for a quick bug burnoff save hopefully :-)
http://www.nissanpatrol.com.au/forums/images/imported/2018/11/146.jpg




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Bugger mate. Have a fridgy mate i bought one of the last aussie kelvinators off 15 years ago, still going strong. All chinese or SE asian now. Not worth fixing imports :( How old is the Simpson mate? No idea on fridges but if aussie build may just be a gas leak? Or I could be talking right out of my arse as said this is not my field! :D

[Plasnart]

Bugger mate. Have a fridgy mate i bought one of the last aussie kelvinators off 15 years ago, still going strong. All chinese or SE asian now. Not worth fixing imports :( How old is the Simpson mate? No idea on fridges but if aussie build may just be a gas leak? Or I could be talking right out of my arse as said this is not my field! :D

Ps there's a good fridge in the cottage mate. Transfer over and I can bring the engel for visitor low volume requirements if you want. Easy peasy.

[MB]

All good now mate! Raced out to town last night on near closing to the Korean seconds shop and scored an LG monster.
Poor little fella delivered the new fridge at 10:30pm late out bush here as lost as all getup :-)
Dickhead me thought my front doors were 870mm wide but only circa 1970s 800mm jobbies [emoji23]
AB and our work mate kindly helped this morning to fork up onto the back deck and that’s where it’s staying for now just plugged in and until I can find a glazier, LOL [emoji106]
http://www.nissanpatrol.com.au/forums/images/imported/2018/11/147.jpg
http://www.nissanpatrol.com.au/forums/images/imported/2018/11/148.jpg




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[Plasnart]

Yeah saw the little truck last night, guess he was your delivery man. Brings back great memories of 23 years ago when i was delivery driver for a retravision store in sydney. Couldnt believe it one day when someone bought a fridge that wouldnt fit into their house. Thought they were dikeds as we left it in their garage. But then 20 years later I'm loading a lounge suite through my front window coz it didn't fit through my doorways! Haha doh! :D

[MB]

Good save, wrapped and ready resting , into the old GU Waeco later to show off to some Mediterranean Tzatziki rappers tomorrow [emoji106]
http://www.nissanpatrol.com.au/forums/images/imported/2018/11/149.jpg
http://www.nissanpatrol.com.au/forums/images/imported/2018/11/150.jpg



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[Avo]

Im eati g alcahol

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[Avo]

.........http://www.nissanpatrol.com.au/forums/images/imported/2018/11/151.jpg

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[Avo]

Yeah saw the little truck last night, guess he was your delivery man. Brings back great memories of 23 years ago when i was delivery driver for a retravision store in sydney. Couldnt believe it one day when someone bought a fridge that wouldnt fit into their house. Thought they were dikeds as we left it in their garage. But then 20 years later I'm loading a lounge suite through my front window coz it didn't fit through my doorways! Haha doh! :DHey plassy..is that zin still in 5he cupboard.....

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[MB]

Plasnart on behalf of @Aov ?


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[Plasnart]

Sure is guys. Sitting here waiting to get cracked open. Don't think I've ever had gin.
Avo @MB

[Avo]

Sure is guys. Sitting here waiting to get cracked open. Don't think I've ever had gin.
Avo @MBIts a nice drop matey...have a try

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[Plasnart]

Your serving suggestion?

[Plasnart]

Hey plassy..is that zin still in 5he cupboard.....

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Plasnart on behalf of @Aov ?


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Haha just pulled the bottle down and yep it's called Zin Liqueur. Sorry mate I thought your earlier post meant to say Gin.

OK this is Silkwood Pemberton Original Zin Liqueur. A red fortified Port-type drop perhaps?

I have a glass in front of me and have unsealed it. Time for a taste. 21.9% Alc Vol she'll have some punch so I'll go easy.

Not on tappa so cant post pic unfortunately.

[Plasnart]

Ooh, that's nice mate.

On the nose it has a spirit smell but to taste it's like the best Port you've ever tasted.

Smoothe and strong!

Enticing, and dangerous at the same time I suspect. Much fun at the time but too much of a good thing probably wake up tomorrow thinking "Oh god what was I thinking?"

Nice sup before bed, but a sup it will be (for me).

Thanks mate, this is a quality drop!

[Avo]

Indeed all of the above....great nightcap...glad you tasted it....

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[MB]

Waste not, want not. Salvage your kiddies weeks end ham or chicken loaf slices for midnight Friday cupcakes in our Microwaves for 60secs.
http://www.nissanpatrol.com.au/forums/images/imported/2018/11/201.jpg
Flash dips and chilli add a bit of cheap taste ;-)
http://www.nissanpatrol.com.au/forums/images/imported/2018/11/202.jpg

Disclaimer: Pierce eggs first prior to microwave:-)


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[Bidja]

Waste not, want not. Salvage your kiddies weeks end ham or chicken loaf slices for midnight Friday cupcakes in our Microwaves for 60secs.
http://www.nissanpatrol.com.au/forums/images/imported/2018/11/201.jpg
Flash dips and chilli add a bit of cheap taste ;-)
http://www.nissanpatrol.com.au/forums/images/imported/2018/11/202.jpg

Disclaimer: Pierce eggs first prior to microwave:-)


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Munchies...

[MB]

Hate the green but yeah too :-)
They taste 10 times betterer over coals for brekky out bush in mini solo serve cast rippers mate[emoji106][emoji106]
http://www.nissanpatrol.com.au/forums/images/imported/2018/12/1.jpg


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[Winnie]

On the weber tonight is thick sliced Xmas ham with pineapple and cheese! Yummo!
http://www.nissanpatrol.com.au/forums/images/imported/2018/12/364.jpg

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[Rossco]

Oh man, I'm com'n over [emoji4]

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[jack]

On the weber tonight is thick sliced Xmas ham with pineapple and cheese! Yummo!
http://www.nissanpatrol.com.au/forums/images/imported/2018/12/364.jpg

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Thanks Winnie, you solved my left over ham issue. The one I have EVERY christmas.

[threedogs]

Just about to buy a baby Weber the middle one a 2000 I think
gave my stainless 66 burner BBQ with hood to my son Daniel.
the smaller weber seems the right size for the two of us
will get the roasting hood as an extra

[Rossco]

Thanks Winnie, you solved my left over ham issue. The one I have EVERY christmas.Chunky ham, cheese tomato toasties every morning YUM, can't wait . . .

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[rick-e]

Solved mine too haha

[Winnie]

Thanks Winnie, you solved my left over ham issue. The one I have EVERY christmas.Sorry mate I've never had that issue. My ham gets eaten within days of purchase.
Breakfast lunch and tea!

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[threedogs]

OOI Aldi sell those cast iron ramacan along with one egg cast iron fry pans
they dont cast much the cast iron ranacan are enamel plated they are great for prawn
dishes so pop into Aldis and have a look

[Bidja]

Raspberries are happening in the garden, getting a few in excess so 2kg went into making sauce. Yummo - sweet as

[Avo]

Sorry mate I've never had that issue. My ham gets eaten within days of purchase.
Breakfast lunch and tea!

Sent from my SM-G960F using TapatalkThats why they call it crist ham as.. same here

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[Plasnart]

So after dropping a few hints around the family before Christmas, I picked up $150 cash towards a Weber purchase!

Want one under the patio by weeks end and have my eyes on the Weber Q Premium Red with stand and cover. The middle model between Baby and Family models.

How much will I be up for roughly if anybody knows? Hard to find prices in the retailers websites. Will be going to my local "Weber Specialist" retailer for the high hood and temp guage option. Maybe tomorrow, if not Thursday.

Keen!!

[Winnie]

Prices are all on the weber website mate and are virtually not negotiable. I spent around $600 and got about $30 worth of stuff thrown in.
I got a BCF voucher for my birthday last week and bought the weber casserole dish, haven't used it yet but it seems to be an awesome design.

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[Plasnart]

Prices are all on the weber website mate and are virtually not negotiable. I spent around $600 and got about $30 worth of stuff thrown in.
I got a BCF voucher for my birthday last week and bought the weber casserole dish, haven't used it yet but it seems to be an awesome design.

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Thanks Winnie. I checked the Weber website but didn't see prices. I'll look again. And yeah I expect "take it or leave it" pricing.

[Winnie]

Thanks Winnie. I checked the Weber website but didn't see prices. I'll look again. And yeah I expect "take it or leave it" pricing.$469 for the BBQ, $60 for the cover and $159 for the stand.
You will find other things to spend money on though, roasting trivet, cleaning brush etc etc...
My advice is to watch the DVD that it comes with and use their advice to start with and work on it from there.

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[Plasnart]

Just checked Weber site again Winnie. Yeah mate prices are shown there. I was checking my local Weber Specialist website with no pricing.

So the one I've got my eyes on is listed at $469, stand $219 and cover $60 totalling $748. Total $748 but with my $150 Christmas cash thats $598 out of my pocket.

Considering I spent around $300 on a cheapy 4-burner hooded bbq 10 years ago that has inconsistent heat across the plates and I have never been happy with, I can justify that for a product that rates 9.2 from online reviews and have never heard bad things from those that own them.

[Plasnart]

$469 for the BBQ, $60 for the cover and $159 for the stand.
You will find other things to spend money on though, roasting trivet, cleaning brush etc etc...
My advice is to watch the DVD that it comes with and use their advice to start with and work on it from there.

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Thanks mate, your pricing even better than those I posted while you replied. Looking forward to mine!

[Winnie]

Probably looking at a different stand mate, all good. We are taking ours away with us on our 10 day trip to Cape Jaffa. We will use it for breakfast, lunch and tea.

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[Clunk]

Just checked Weber site again Winnie. Yeah mate prices are shown there. I was checking my local Weber Specialist website with no pricing.

So the one I've got my eyes on is listed at $469, stand $219 and cover $60 totalling $748. Total $748 but with my $150 Christmas cash thats $598 out of my pocket.

Considering I spent around $300 on a cheapy 4-burner hooded bbq 10 years ago that has inconsistent heat across the plates and I have never been happy with, I can justify that for a product that rates 9.2 from online reviews and have never heard bad things from those that own them.Let me just throw a spanner in the works and offer an alternative to the Weber. 20% off at Barecues Galore at the mo.

https://www.barbequesgalore.com.au/barbeques/barbeque-brands/ziggy-grill-series

The one to look at as a comparison to the middle Weber would be the twin grill Ziggy. We've got the smallest one equivalent to the BabyQ, can cook properly with lid up or down. Use it as a stove, i.e. boil wqter, use saucepans with use of a trivet. So can grill on one side whilst boiling veggies or whatever on the other. Nice bit of kit and well made.

[threedogs]

Yeah after the weber 2000 or the middle one,, gave our SS 6 burner to my son Daniel.
Those Ziggy looked good value,IMO

[Plasnart]

Let me just throw a spanner in the works and offer an alternative to the Weber. 20% off at Barecues Galore at the mo.

https://www.barbequesgalore.com.au/barbeques/barbeque-brands/ziggy-grill-series

The one to look at as a comparison to the middle Weber would be the twin grill Ziggy. We've got the smallest one equivalent to the BabyQ, can cook properly with lid up or down. Use it as a stove, i.e. boil wqter, use saucepans with use of a trivet. So can grill on one side whilst boiling veggies or whatever on the other. Nice bit of kit and well made.

Thanks mate. Just been down to barbeques galore to have a look and am reasonably impressed. 2 burner vs weber single. More sturdy side trays than the weber.

Can the weber cook lid up like a traditional bbq or do they not get enough heat in the plate to cook like that? Seriously, talking to a ziggy salesman would make you think the weber is a dud. Similarly talking to a weber salesman the ziggy is a heap of junk!
Seriously confused now.

Weber and ziggy people tell me pros and cons of yours? Thanks Clunk for your advice.

[Avo]

Thanks mate. Just been down to barbeques galore to have a look and am reasonably impressed. 2 burner vs weber single. More sturdy side trays than the weber.

Can the weber cook lid up like a traditional bbq or do they not get enough heat in the plate to cook like that? Seriously, talking to a ziggy salesman would make you think the weber is a dud. Similarly talking to a weber salesman the ziggy is a heap of junk!
Seriously confused now.

Weber and ziggy people tell me pros and cons of yours? Thanks Clunk for your advice.If you like smok8ng ya meat...webber all 5h3 way

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[Plasnart]

If you like smok8ng ya meat...webber all 5h3 way

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I prefer traditional caramelised meat off either a gas or charcoal bbq, although I do enjoy smoked meat. Years ago when the weber charcoal kettle was all the rage my parents had one (and still do). I enjoyed the food out of it but couldnt understand the ravings that were going on about it at the time. Nice, yes. Mindblowing, not to me.

Am starting to think weber may not be the way forward for me. Hmmm yes I think a good bottom heat bbq is what I'm after unless someone can make me see the light.

[Clunk]

We went with the smaller portable Ziggy for the following reasons.

1. Higher heat output, thus being able to grill with the lid up.
2. Having a trivet, enables us to boil water etc. So now we don't need to take a stove as well, which we would need to do with. Weber.
3. The lid rolls right back under the bottom making it a bit smaller than the Weber BabyQ.
Lid and grill plate can be locked into place for transport.
4. Already has a thermostat fitted.
5. Can roast, bake, grill and smoke.
6. I think it's a little more versatile.

We spent quite a while trying to decide which one to get. Up until the 4WD and Adventure show, we were all set to get the Q but the guys at the Weber stand were quite rude when I asked them why I should buy a Weber over a Ziggy...... So they lost a sale, no doubt no biggy for them.

[Plasnart]

Cheers mate.

Well I trotted off down to the local weber specialist today to speak to someone who really knows them and get some good advice. Previously just been into BCF to look at the standard Q range. I really wanted to know the ins-and-outs of them and I hadn't made any firm decision yet on what I was going to buy, but I was buying something, just had to be convinced. Anyway I walk in and there's one other customer in there with a salesman. I walk straight up to the mid-sized Q on display and start checking it out. I'm looking, looking, looking. And I'm looking, looking, looking. I look over to the two other salesmen behind the counter and they're taking no notice of me. So I walk around the shop looking, looking, looking. Look back at the counter and they're still there doing not much as far as I could tell. I look around the shop a bit longer and then I walk towards the door. "We'll be right with you!" I hear behind me. But too late, you lost me.

Anyway back to Barbeques Galore to have another look at the Ziggy, and this time I was comfortable in committing to the purchase. Have just set it up now can't wait to fire it up soon!

Thanks for your advice Clunky!

77199

[Maxhead]

Cheers mate.

Well I trotted off down to the local weber specialist today to speak to someone who really knows them and get some good advice. Previously just been into BCF to look at the standard Q range. I really wanted to know the ins-and-outs of them and I hadn't made any firm decision yet on what I was going to buy, but I was buying something, just had to be convinced. Anyway I walk in and there's one other customer in there with a salesman. I walk straight up to the mid-sized Q on display and start checking it out. I'm looking, looking, looking. And I'm looking, looking, looking. I look over to the two other salesmen behind the counter and they're taking no notice of me. So I walk around the shop looking, looking, looking. Look back at the counter and they're still there doing not much as far as I could tell. I look around the shop a bit longer and then I walk towards the door. "We'll be right with you!" I hear behind me. But too late, you lost me.

Anyway back to Barbeques Galore to have another look at the Ziggy, and this time I was comfortable in committing to the purchase. Have just set it up now can't wait to fire it up soon!

Thanks for your advice Clunky!

77199

Much better choice IMO Plassy.

I’ve had my Webber Q for around 10 years and never had an issue or stuffed any roasts/meals up...Bullet proof I reckon...but it’s outdated tech now I think, and as Clunk pointed out above, the Zigg shits all over it so I know what I’m getting next [emoji1]

Btw, I cleaned my Webber once or twice in that time I had it on this blokes advice and the flavours were just brilliant


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[Clunk]

Cheers mate.

Well I trotted off down to the local weber specialist today to speak to someone who really knows them and get some good advice. Previously just been into BCF to look at the standard Q range. I really wanted to know the ins-and-outs of them and I hadn't made any firm decision yet on what I was going to buy, but I was buying something, just had to be convinced. Anyway I walk in and there's one other customer in there with a salesman. I walk straight up to the mid-sized Q on display and start checking it out. I'm looking, looking, looking. And I'm looking, looking, looking. I look over to the two other salesmen behind the counter and they're taking no notice of me. So I walk around the shop looking, looking, looking. Look back at the counter and they're still there doing not much as far as I could tell. I look around the shop a bit longer and then I walk towards the door. "We'll be right with you!" I hear behind me. But too late, you lost me.

Anyway back to Barbeques Galore to have another look at the Ziggy, and this time I was comfortable in committing to the purchase. Have just set it up now can't wait to fire it up soon!

Thanks for your advice Clunky!

77199Holy crap mate.... Dont ever listen to crap I come out with FFS hahahahahaha.........

Good purchase mate, I'm sure you'll be very happy with it. If not, then don't blame me [emoji23][emoji23][emoji23][emoji23][emoji23].
Did you get other bits n pieces with the Ziggy and stand?

[Plasnart]

Much better choice IMO Plassy.

I’ve had my Webber Q for around 10 years and never had an issue or stuffed any roasts/meals up...Bullet proof I reckon...but it’s outdated tech now I think, and as Clunk pointed out above, the Zigg shits all over it so I know what I’m getting next [emoji1]

Btw, I cleaned my Webber once or twice in that time I had it on this blokes advice and the flavours were just brilliant


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Where was this advice before I laid down cold hard cash Krisso?!! Haha cheers mate.

[Plasnart]

Holy crap mate.... Dont ever listen to crap I come out with FFS hahahahahaha.........

Good purchase mate, I'm sure you'll be very happy with it. If not, then don't blame me [emoji23][emoji23][emoji23][emoji23][emoji23].
Did you get other bits n pieces with the Ziggy and stand?

Sometimes you amaze us all and come through with real wisdom! :D

Kept it pretty basic at this stage. Ziggy, trolley, half plate and cover.

[Clunk]

Sometimes you amaze us all and come through with real wisdom! :D

Kept it pretty basic at this stage. Ziggy, trolley, half plate and cover.Have you fired it up yet? What's the verdict?

8 good sized burgers. Reckon there's plenty of room on here for us.http://www.nissanpatrol.com.au/forums/images/imported/2018/12/442.jpg

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[Softy]

Ziggys are bloody great.. But damn they are expensive!

[Plasnart]

Have you fired it up yet? What's the verdict?

8 good sized burgers. Reckon there's plenty of room on here for us.http://www.nissanpatrol.com.au/forums/images/imported/2018/12/442.jpg

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Yeah just cooked a few burgers last night. Cooked very well just got to season up the plate a bit more. Was a bit grippy.

[Plasnart]

Ziggys are bloody great.. But damn they are expensive!

Yeah mate not cheap, but I had $150 given to me from the family for christmas and I really wanted a good bbq. Was fed up with my cheap 4 burner that was crap from day 1.

Barbeques galore had 20% off bbq's and %25 off accessories (still do til 31 Dec I think).

All up I paid $666 for the twin ziggy, the trolley, a half plate and a cover. Take off the chrissy cash it cost me $516.

[Clunk]

Ziggys are bloody great.. But damn they are expensive!Yep not cheap but pretty much on par with the equivalent webers I reckon

Bought ours back in November on special, all the items in this bundle https://www.barbequesgalore.com.au/zg1gpk2 plus had a few other non Ziggy items thrown in for $399

[Plasnart]

Very happy so far with this one. Havent roasted in it yet but gets as hot as hell for traditional bbqing lid up or down low lid down slow bbqing very nice and tasty. Glad I went this way.


77199

[Plasnart]

Neighbour pops his head over the fence this afternoon and says "Want a free Weber? Only been used 4 times, bought another barby". I told him if he didn't want it he should sell it but he just wanted rid of it. "Alright then I'll have it for sure". Over the fence comes a Weber kettle probably 15 years old, one wheel missing, one wheel melted and a flamin' mess inside! Haha this guy is off the planet, and knowing this so must I for accepting the offer haha! All good tho it'll clean up ok and ignoring cosmetics it's actually not too bad. Bit of a cleanup and who knows might be ok. :D The bowl, lid and enamel seem to be in reasonable nick.

[DX grunt]

Neighbour pops his head over the fence this afternoon and says "Want a free Weber? Only been used 4 times, bought another barby". I told him if he didn't want it he should sell it but he just wanted rid of it. "Alright then I'll have it for sure". Over the fence comes a Weber kettle probably 15 years old, one wheel missing, one wheel melted and a flamin' mess inside! Haha this guy is off the planet, and knowing this so must I for accepting the offer haha! All good tho it'll clean up ok and ignoring cosmetics it's actually not too bad. Bit of a cleanup and who knows might be ok. :D The bowl, lid and enamel seem to be in reasonable nick.

My old Webber is now a pot plant holder. Turned the lid upside down, opened the vent, and filled it with pot plant mix. Used the base for my tree fern, too. lol

Edit: Can't wait for fire restrictions to finish, then I can crank up the Cobb Cooker.

[Plasnart]

My old Webber is now a pot plant holder. Turned the lid upside down, opened the vent, and filled it with pot plant mix. Used the base for my tree fern, too. lol

Edit: Can't wait for fire restrictions to finish, then I can crank up the Cobb Cooker.

Haha that was exactly one suggestion I put to my better half!

[DX grunt]

Haha that was exactly one suggestion I put to my better half!

Plasnart

So I take it you're still using it as a Webber? PML

[Plasnart]

Plasnart

So I take it you're still using it as a Webber? PML

Havent used it. Might be a nature strip job or bargain basement gumtree item.

[Clunk]

Trying out the trivet facility option on the little portable Ziggy today.... Chilli con carne and boiled rice. So far I can't fault this little thing. Water boils in a little over 5 mins. Unfortunately I didn't think about taking photos while I was cooking (had a few beers and bournons) but here's a photo with the trivet in place.......... Gonna attempt a Pork loin roast with roast veggies tomorrow.

http://www.nissanpatrol.com.au/forums/images/imported/2019/01/257.jpg

[Clunk]

Dinner's a cooking in the little Ziggy....... Rolled Pork Loin, tatties, carrots and corn on the cob

http://www.nissanpatrol.com.au/forums/images/imported/2019/01/263.jpg

[Ghosts]

I thought I`d hit the sauce to night and decided to have a pie, mashed spuds with home grown p/kin and beans for to nights dinner. As I was shaking the bottle, I noticed it was an orange looking colour and realised it was the Mango Chilli sauce that I made a couple of months ago. Turned out quite good and I altered the recipe, so I had a thicker sauce. I had an abundance of Chocolate Habanero Chillis to use at the time and I just gave away a shopping bag of them to day, that I had stashed in the freezer.

[Winnie]

How good does this look! Bloody great idea, I'd love to give it a crack.
http://www.nissanpatrol.com.au/forums/images/imported/2019/03/4.jpg

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[MB]

This ones even better Winnie mate, give this one a crack!

Pre-season your River Rock!
http://www.nissanpatrol.com.au/forums/images/imported/2019/03/124.jpg

Add on a $15 Scotch Fillet with convection oven.
http://www.nissanpatrol.com.au/forums/images/imported/2019/03/125.jpg

Slow cook after searing for several hours off direct heat.
http://www.nissanpatrol.com.au/forums/images/imported/2019/03/126.jpg

Throw away Steak and enjoy the Rock, delicious [emoji106][emoji106]

http://www.nissanpatrol.com.au/forums/images/imported/2019/03/127.jpg


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[Winnie]

This ones even better Winnie mate, give this one a crack!

Pre-season your River Rock!
http://www.nissanpatrol.com.au/forums/images/imported/2019/03/124.jpg

Add on a $15 Scotch Fillet with convection oven.
http://www.nissanpatrol.com.au/forums/images/imported/2019/03/125.jpg

Slow cook after searing for several hours off direct heat.
http://www.nissanpatrol.com.au/forums/images/imported/2019/03/126.jpg

Throw away Steak and enjoy the Rock, delicious [emoji106][emoji106]

http://www.nissanpatrol.com.au/forums/images/imported/2019/03/127.jpg


Sent from my iPhone using TapatalkHoly crap mate, revolutionary!
So how was it?

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[MB]

Overdone to buggery mate, Knocked Out too much Fat!

https://youtu.be/F91XvUWVbS8




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[Winnie]

Overdone to buggery mate, Knocked Out too much Fat!

https://youtu.be/F91XvUWVbS8




Sent from my iPhone using TapatalkTrial and error, keep on giving it a go and you'll become the greatest river rock cook the world has ever seen!

Sent from my SM-G960F using Tapatalk