That looks awesome Winnie well done.
You made beef jerky before? I think I'm going to give it a go next weekend.
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That looks awesome Winnie well done.
You made beef jerky before? I think I'm going to give it a go next weekend.
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Yeah I've done jerky plenty of times, never in the smoker but in the dehydrator. Just mix all the flavours you like in with a bit of Worcestershire and soy sauce with plenty of salt, can't go wrong really.
Vegemite is a huge winner too!
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Getting mixed messages from different people, what cut of meat have you used.Quote:
Originally Posted by Winnie
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Lean beef, the leaner the better. Topside is perfect.
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Thanks. Hopefully I'll be able to report back next weekend with a successful result.
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Bloody stoked with the pastrami, the intensity of the pepper has reduced heaps at refrigerated temp so is the perfect level now.
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Mmm YUM, good dollop of mustard I see very nice. .
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Mmmm bloody oath, the good stuff! Nothing's better than a good sandwich I reckon.
Quote:
Originally Posted by Winnie
Yummy! The inside looks tender and perfectly cooked.
Can highly recommend throwing a Laughing Cow or two into your near midnight mushy sauce[emoji106]
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Helps take the nasty price edge off an Aussie favourite crumbed cutlet [emoji106][emoji106]
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This happened last night,all from the farmhttp://www.nissanpatrol.com.au/forum...020/08/127.jpg
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1.6kg of meat sitting in the fridge marinading to be turned into beef jerky later tonight.http://www.nissanpatrol.com.au/forum...020/08/129.jpg
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Corned silverside is one thing I flat out refuse to eat. Had it once, 25 odd years ago at her parents home when me and mrs mudski were courting, I nearly vomited from the saltyness of the meat. And here’s the misso’s old man shaking the salt shaker like he’s Peter feckin Allen with the Marakas until the meat has turned white.Quote:
Originally Posted by Winnie
Bad thing is, he still does this to this day! Surprised he’s still alive.
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Haha funny as mate!!Quote:
Originally Posted by mudski
I love the stuff but no peter allan shaking required! Just some mustard or tomato sauce and definately with mashed spuds :D
Agree with you mark, this was a very family friendly cheap cut when i was growing up and a staple component, maybe 4 times a week! I can't eat the stuff today, think I would gag if I had to - but then again Rhubarb was off the menu for 40 yrs as that was the other staple, and I have come to enjoy it - don't think silverside and that white sauce is ever going to get down my throat ever again, regardless of how you dress it up.Quote:
Originally Posted by mudski
My wife make the best apple and rhubarb pie. Love it.
I love corned Silverside, great when freshly cooked and great cold in sandwiches with hot mustard for next few days.Quote:
Originally Posted by mudski
I think you must have had a bad batch Mark.
How’d your Beef Jerky come up @jay see Mate? I know Winnie does a ripper Vegemite version that smashes any pre-packaged crud I’ve tried.Quote:
Originally Posted by jay see
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Possibly one of my favourite indoor cooking contraptions, the Cuisinart Soup Maker/Blender.
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Besides having to prep your ingredients it does all the rest with only one jug to clean.
Butter sears and stirs the Onions & Leek first then bubbling away the rest now [emoji106][emoji106]
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Smiles all around, just don’t tell the Littlens there’s vegetables in there :-)
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Horrible weekend weather to slow cook outside, dragged out the old indoor stew cooker for some Cloudy Apple Juice, Honey, Dijon Mustard Pork rack trials...fingers crossed in 6-8hrs on Low.
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What time should I be there for dinner?Quote:
Originally Posted by MB
Might be buggered by the time we both get back there mate :-( Have had to race down to work for a late incoming firewood delivery and unblocking of site drains, it has been pissing down here!
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No cooking here tonight. Been a busy day assisting the tradesman we had working here today so we've organised the local RSL to deliver us some dinner later on.
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Pretty happy with it for a first attemp.Quote:
Originally Posted by MB
Did it in the oven as I don't have a dryer yet.
Came out pretty dark and some inconsistencies with my cutting, but taste good.
Sorry but Vegemite [emoji2961] never been able to eat it.http://www.nissanpatrol.com.au/forum...020/08/136.jpghttp://www.nissanpatrol.com.au/forum...020/08/137.jpghttp://www.nissanpatrol.com.au/forum...020/08/138.jpg
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Looks good mate, I've never done it in the oven but same theory applies I suppose. How is the taste and texture?
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Simple roast beef tonight.Quote:
Originally Posted by MB
Red wine and herbs from my butcher. Slow cooked in the oven with whatever veggies I've got.
Ready in about an hour or so [emoji39]http://www.nissanpatrol.com.au/forum...020/08/139.jpg
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Taste, a little less salt and a bit more spice, but good enough for it not to last that long. Happy with the texture, just need to get the thickness more consistent.Quote:
Originally Posted by Winnie
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Family day today. Tegz needed some me time so I spent the arvo cooking with my daughter.
She's 2 in September but loves to be involved. Just had her sat on the bench and she got the throw in the ingredients and had her own Woden spoon. We made pressure cooked lamb leg
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With baked spuds
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And some sausage rolls for lunches over the next few days and beyond.
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Good productive day considering the horrid weather today
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That’s the spirit Gents [emoji106][emoji106]
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That lamb looks great mate but those spuds look epic!
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Thanks bud, and only done in an hour and a half in the pressure cooker. It was tender and juicy.Quote:
Originally Posted by Winnie
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They’re certainly tender, just a tiny wee bit too acidic this recipe for my likings.
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Thinking maybe the ‘Pink Lady’ Apples could be swapped for another even sweeter variety out there.
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Keen to learn more Nic on these pressure cookers and models when time permits mate, another bloke at work raves about his one and what wonders it creates for his mob too[emoji106][emoji106]Quote:
Originally Posted by rusty_nail
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We've got one too mate, it looks the same as yours.Quote:
Originally Posted by rusty_nail
Makes the very best ever stroganoff in 20 mins!
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The one we have is a philips hd2237. Wasn't cheap but wasn't too expensive. I haven't found anything I can't cook well in it yet, ive made cornbread, bolognaise, cooked brown rice in under 10 mins to perfection, not slow cooked cheap shit beef and it falls apart and melts in your mouth. Honestly the best kitchen implement we have ever invested in bar none. It replaces your frypan, slow cooker, oven and pots, means only one pot to clean after all the cooking is done. Honestly a fantastic bit of kit mateQuote:
Originally Posted by MB
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I’m sold, makes real sense, faster/juicier, has to be a winner mates!
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@PeeBee Philstar mate, would it be feasible when out camping with my ‘Gwendolyn’ kit to mini vice grip around the edges of a spun steel lid atop of the big pot mate?
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Oh shit, I see a can of baked beans in the fire here. Use Gwenny as per instructions Marko!! :DQuote:
Originally Posted by MB
I’m serious Plassy, just needs a safety engineered venty hopefully x 12[emoji1696]
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