A dozen more beads in below now and shielded up the base, I hate having wind!
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A dozen more beads in below now and shielded up the base, I hate having wind!
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Yep, it could turn into a runaway train for sure as the vents sort of turn it into a mini blast furnace. Looking forward to seeing the outcome Mark, clever fella.
Moved 6 beads temporarily back up top and off to the sides. Wasn’t happy with skin progress so far! http://www.nissanpatrol.com.au/forum...018/05/113.jpg Prepped all the green bits ready for later. Finely sliced spring onion and lebo cucumber with its guts scraped out. http://www.nissanpatrol.com.au/forum...018/05/114.jpg Couldn’t be bothered making Chinese pancakes so Aussie mountain bread will have to do with a choice of ABC or Hoi Sin lightly smeared on. http://www.nissanpatrol.com.au/forum...018/05/115.jpg
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OK, I'll have 3 thanks!
Those few beads back on top got the skin going again, have flipped it over now to give the belly a blast. http://www.nissanpatrol.com.au/forum...018/05/116.jpg
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Rules are rules: 12:01pm AEDT is flagon time! http://www.nissanpatrol.com.au/forum...018/05/117.jpg
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Cruel so cruelQuote:
Originally Posted by MB
Center cavity is only at 66C, moved three more beads back up top as skin is still soggy looking. http://www.nissanpatrol.com.au/forum...018/05/118.jpghttp://www.nissanpatrol.com.au/forum...018/05/119.jpg
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Sorry mate, how is work going down there, drizzly sh1t up here now.Quote:
Originally Posted by PeeBee
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Pierced a dozen or so small holes through the belly now and flipped the bird again for final fat drain and top skin crisp up. http://www.nissanpatrol.com.au/forum...018/05/120.jpg Amazing how much fat runs out of these quackers sizzling away now! http://www.nissanpatrol.com.au/forum...018/05/121.jpg
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Hang onto that duck fat mate, best stuff on the planet for cooking spuds!Quote:
Originally Posted by MB
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Thought I would pop into see MB. Oh wow look what we have here lolhttp://www.nissanpatrol.com.au/forum...018/05/122.jpg
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Cheers Winnie, great idea mate! Will do some spuds in here for tonight once I’ve fed these Seagulls lunch :-)! http://www.nissanpatrol.com.au/forum...018/05/123.jpgQuote:
Originally Posted by Winnie
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That looks amazing Mark, well done. Yeah drizzling, windy, grey crappy, slow day.
Skin could have been just a tad crispier but the mob seem happy today, all done and devoured:-) http://www.nissanpatrol.com.au/forum...018/05/124.jpghttp://www.nissanpatrol.com.au/forum...018/05/125.jpg
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Took your advice @Winnie mate!
Duck fat hedgehog potatoes in for tonight, may as well make use of the coals still going too. http://www.nissanpatrol.com.au/forum...018/05/126.jpg
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Where's the plum sauce?
Yes that is the go MB! Little but of parmesan on there 5 mins before they are ready and you are on a major winner!Quote:
Originally Posted by MB
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Awesome idea mate thankyou again, have got some here to try that now too!
Mrs MB has snuck some Jap pumpkin moons underneath stealing duck fat as well, top idea bloke :-) !! http://www.nissanpatrol.com.au/forum...018/05/128.jpg
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Like this Winnstar?http://www.nissanpatrol.com.au/forum...018/05/129.jpg
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Spot on mister MB! I'm froffinQuote:
Originally Posted by MB
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Cracker of a recipe/method thanks heaps @Winnie mate on behalf of my mob us! http://www.nissanpatrol.com.au/forum...018/05/130.jpg Thank you @PeeBee Philstar for such a great cooking machine, no bullshit brother ;-) !!!!!!!!
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Looks pretty good MBQuote:
Originally Posted by MB
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Cheers mate, our little ducklings are fattened up now ready for a Snow Mexican winter :-)
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Nice cheap and easy late arvo snack for today, won’t bore ya’ll with too many details.
‘Tandoori Smoked Wingettes’
Warming the oven so that the Pizza stone won’t crack.
http://www.nissanpatrol.com.au/forum...2018/06/13.jpg
2 x 1kg trays pre marinated from the local IGA/Ritches. http://www.nissanpatrol.com.au/forum...2018/06/14.jpg
Quite the bargain/bonus really as the foil trays are included and both do fit in there with only a tiny bit of encouragement.
http://www.nissanpatrol.com.au/forum...2018/06/15.jpg
15 odd beads + my redgum block on top to smoke them heaps for 15mins then will dump all heat down below for slow cook off return/snack later today. http://www.nissanpatrol.com.au/forum...2018/06/16.jpg
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Another honestly positive thing that has just occurred to me @PeeBee mate is that your designed oven chamber/box being separated unlike a say coal Weber or Cobb we don’t have to wait for the heat beads to fully burn/whiten off the chemicals before adding tucker in. If we want different flavours, we do or do not add wood chips to the extra tray mate :-)
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Good one mark. Just back from Burgoyne gap trip. Pizzas - magnificent, no photos as I think everyone knows what they look like!! Last night venison vindaloo, took some before shots on the phone - trying to get them off - none of the finished dish as it was late, we were half cut and raving hungry. Venison cut into 4cm cubes, seared and then slow cooked for 6 hrs. I thought they were a little dry, so next time will do the bourbon and honey infusion to each block.
Sounds delicious mate, these simple smokey snacks came up trumps too! http://www.nissanpatrol.com.au/forum...2018/06/19.jpg
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Should’ve stuck on dough, baked some sticky Tandoor bread on well seasoned box walls, next maybe owner/champions?
https://uploads.tapatalk-cdn.com/201...c0e6902877.jpg
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Here's an interesting comparison.
We had planned to have pizza night tonight. Dough made and toppings purchased, ready to fire up Phil's oven and realised we had no smoking chips. I figured it not worth to fire up the oven if I wouldn't get the benefit of the wood smoked flavour rather than the Weber Q, cos it takes a good half hour before we are raady to cook.
So I cranked on the weber and waited 15 mins for the pizza stone to warm up and then threw in the pizza. Now the pizza that would have taken between 5-10 mins in Phil's oven took 15-20 in the weber. By the time I was 3 pizzas in it would have been well faster to use phils oven.
But the main thing was that the weber cooked the bases too quickly compared to the toppings. By the time the cheese was browned a bit on top, the base was over done and too crunchy, with Phil's oven we have total control over top and bottom temperature.
Still tasted great but no more pizzas in the weber q at this house.
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Thanks Chris, always good to get some quality objective feedback. I think every bit of gear out there has its range of 'sweet spot' and generally delivers well. I don't think there is a bad bit of cooking gear, just sometimes the recipe is mismatched or the cook forgets to do the cookin' and starts the drinkin'. So assume the weber is gas fired, from the bottom only compared to solid fuel source from top and bottom, maybe thats where it went off track. Anyway, I bet you still at 'em!!!
Yeah spot on Phil, gas burner underneath which for a steak or a roast is perfect but for the pizza could do with that top temperature control.Quote:
Originally Posted by PeeBee
Like I say, for pizza we will always use the Gwendolyn oven, because it does a better job and even including oven prep time, it is quicker.
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Don’t ever even try Slow Cooking Top cuts with a Weber Bubs found! Awesome for almost everything else but Brisket / Ribs / Stews etc...
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EOFY Sale - Gwendolyn Camp Oven System
OK, I have the last 4 camp oven systems for sale at $100 below cost, yes, its a clearance sale. Get you complete system for $325 plus postage if required. they are a heavy bit of gear, circa 17kg, so bear that in mind. Perfect units for your pizza and slow cooking recipe's whilst out in the bush or even at home. Check out the tutorials on the website, www.davesstuff.net.au and the numerous happy buyer reports. Happy to consider layby or deferred payment plans to help out in these difficult times.