Nice one mate.
Set and forget model.[emoji108]
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Nice one mate.
Set and forget model.[emoji108]
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What a Beast, Congratulations Chrisso [emoji106][emoji106]
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That looks shit hot mateQuote:
Originally Posted by Winnie
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Have fired it up and burnt it in, gets up to temp quick and has wifi control so can check and adjust temps from the couch or from work lol.
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What’s your Moe666 Password again Brother:-)
We’ll be sure to hack on in to slow down cooking rates for our late arrivals soon [emoji23]
Love It, Well Done [emoji106][emoji106]
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It’s official in my taste buddies, I now truly believe NY City YouTubey Chefs know betterer Steak methods than us Redgum burnoffs :-)
Bugger the grill, pan only is the Scotch way (need to drag my cast ones out of the shed) butter glazed searing/drizzle :-)
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I completely agree. I've been reverse searing steaks for a while now and would not go back.Quote:
Originally Posted by MB
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Yep, the grill is only good for snags and vegies. Flat pan for steaks [emoji7]
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This grill is incredible. Push button start and forget about it. Have taken the kids to the park while it's going and no need to worry about temps while I'm out.
Cooked the kids sausages last night and we are doing beef cheeks for tonight.
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They were in the smoke for 3 hours, they'll be in this bath for the next 3 hours and then I'll seal the tray up for 1 more to finish them off. Will make gravy with the juice and serve with mash potato and keep some to make tacos during the week.
In the tray is salt, red wine, and didn't forget a dollop of tomato sauce for sweetness and that extra tang.
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Further relaxed Victoriastan internal borders coming at 11:59pm tonight [emoji106][emoji106]
Young blokes may have jumped the gun a whisker too early for next weeks Kransky preparations [emoji23]
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EDIT: Apologies gruesome Vegan friends!
Our nearby mountains are truly flooded with Covid alone ferals, hard hoofed and native Kale destruction needs honest control [emoji3590][emoji106]
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I do concede now Mr Lucas Mate :-) !Quote:
Originally Posted by taslucas
Further experiments tonight with a dollop of our pre crushed Wog Mates bulbs either side searing and we’re next level Iron & Echinacea intake goodness ready for challenges [emoji23][emoji123][emoji106][emoji106]
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Jeez mate you're on a scotchy bender! Jealous haha!Quote:
Originally Posted by MB
Sweetest Fatty Healthy Beef cut on the planet Brother, just ask @dom14.....he’ll show you some pics [emoji23]
FWIW: Apparently some Antarctic Explorer Legends may have died from packing fat free wabbits in their tucker bags working hard yakka, poor souls [emoji22]
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Yeah mate not having a go, scotch fillet is my absolute fave cut too! Good as wagyu without the foody pricetag.Quote:
Originally Posted by MB
Didn’t think you were Brother [emoji23]
Let’s go halvies in a Jap Mini Donkey....pump $5k of feed into it and sell it sliced for $4k [emoji106][emoji106]
Overpriced...beautiful, but unviable [emoji107][emoji107]
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Haha nah say its free range shoulder-crossed don quay fillet and sell it for a motza!Quote:
Originally Posted by MB
Translation please @PeeBee [emoji23]
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No idea what you are both jabbering on about, once again. Having to learn this new language with its left of right of left field slang is doing my head in.
Attempted to Crossbreed a Half Chubby Scottish Lass with a Little Chinese Szechuan....didn’t flavour work and over done, please don’t try this at home :-(
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MB, I reckon you want to put your flavours on earlier ie, give those slabs a good rub down with your garlic, oil, seasoning and rest them in a baking dish for a few hours in the fridge. I even drop some onion and herbs in too. Then of course have it out coming up to room temp for half hour before cooking, scrape the onion and bits off, cook steak, then drop the onion etc back on it one min before it come outta tha pan [emoji1786][emoji1786][emoji1786]
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Thanks Lucas, will try that for sure next time Mate[emoji106][emoji106]
Couple of members stopping in next week for a quick dinner feed, will test it out on them [emoji23]
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These beauties taste so much better together than they sound and look [emoji102][emoji23]
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Highly recommend a try if you see them around the traps [emoji106][emoji106]
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My butcher does a cracking cheeseburger sausage, minced beef, cheddar cheese and gherkins. So good!Quote:
Originally Posted by MB
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Dani and I shared a Banjo's double cheese burger pie the other day. It was surprisingly really tasty but I'm glad we shared!
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For those not friends with me on FaceAche, I picked up this freebie the other day, only a small offset smoker but a start :) Can't wait 2 do a brisket
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Shit hot Todd get cracking mate! What's cooking this weekend?Quote:
Originally Posted by NissanGQ4.2
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Not sure mate, might have a go at a brisket :)Quote:
Originally Posted by Winnie
Truly recommend something a bit easier earlier on. Brisket is so hard to get right. I've tried 3 times and haven't succeeded yet. Has always tasted good but been tough or dry at the point end.Quote:
Originally Posted by NissanGQ4.2
Pork shoulder or lamb shoulder is hard to get wrong and tastes amazing.
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Congratulations Toddstar, Good Score Mate[emoji106][emoji106]
Have to agree with Chrisso Mate, only once or twice trialled Brisket to no avail :-(
I’m thinking us Aussie Bushwackers haven’t got the well below 100C for near on a days + waiting to ever so slowly break down a traditionally known sh@t cut such as Brisket.
Really Low & Slow & Long (keeping moisture up) must be the Yanky success I can only nuffy guesstimate [emoji23]
It’s cheap enough....who knows Brother, you might well ACE it first time if your cut has enough Butcher recommend goodness inside it naturally ready too[emoji106][emoji106][emoji106]
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SOLD Brother, Thanking YOU [emoji23]Quote:
Originally Posted by taslucas
Even downgraded to a half price near stinky opal coloured Rib and your flavour permeating 3+ hour method was OFF the sizzle plate charts, Cheers Heaps Lucas [emoji106][emoji106]
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So had the day off yesterday as Seth ( my son ) twisted his ankle at school on Wednesday arvo and I had 2 take him 2 docs just 2 be sure it wasn't fractured as it was still hurting him at 3am and still at 6am when I was getting ready 2 leave for work.....so decided 2 fire up the new offset smoker and throw a small 1.6kg brisket on.... 7-8 hrs later... oh so yum in my tum and left overs :)
It was againt's Poo Bears advise I know, but it was about 25 bucks so no biggie is I stuffed it, not the usual brisket, my son is not a fan of anything with a hint of heat / spice so most rubs where out, I've been a big fan of the honey soy ribs from my local IGA so asked if I could get a Honey Soy brisket made up, not knowing how it would work but decided 2 give it a try.
Damn, so tasty, would definitely do it again with that flavor :)
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Looks like you’ve well and truly ACED that “Honey-Soy” one Toddstar, well done Mate [emoji106][emoji106]
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After some honest more knowledgeable ‘Cookware’ buying opinions pretty please Chefy’s [emoji23][emoji106]
Have been indoors/weekdays somewhat I feel wasting money ruining tucker & replacing every other year cheaper stainless & “as seen on television” stone coating pan ‘non-stick’ indestructibles my arse [emoji23]
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Camping/weekend adventures with ‘Cast Iron’ faithful shed pans as we know always seem to be the most memorable feeds and really wanting to go that way 24/7/52/365 days [emoji106][emoji106]
Found this Aussie mob online tonight and looks/sounds pretty awesome!
https://www.solidteknics.com
Appears to come with a hefty price tag though for a full kitchen makeover kit:
https://www.solidteknics.com/sets
Good tucker is really important in my life (personal well-being :-) but don’t want to max out a credit card for a kit that you Blokes/Sheila’s may know of a better way to go?
Cheers Mark [emoji120][emoji106]
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Just found them on Youtubey searching, initially thought they were cast iron but actually steelies:
https://youtu.be/xOP57FL1HTM
What’s your thoughts @PeeBee Engineer Mate [emoji106][emoji106]
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Beautiful design, one piece, probably cold formed or maybe induction heated then formed as part of the process, material selection obviously the key, laser cut profiles, then surface treated, love it. The trick with the design is in the reduction of heat transfer up the handle no doubt, but I reckon if left long enough they might get a bit hot to handle as there is no visible insulator unless they apply something to the handle that we cannot see. Like any pot with a handle its a PIA to pack so for me I like a frypan with a removable handle but each to their own.. I would buy them simply because of the Aust success story and effort to bring the idea to market and these type of innovators need to be supported I reckon or we will be using the same gear with all its limitations for years to come.Quote:
Originally Posted by MB
Had to rob a bank today [emoji23]
‘F1 Angus Wagyu’ cross - Scotch cut of course [emoji106][emoji106]
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Beautiful marble pieces, here’s hoping I don’t stuff em up....or tears to come [emoji24]
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C'mon mate how'd it turn out??Quote:
Originally Posted by MB
They were delicious! Thanks again @MB, great night and company, good to catch up.
I haven’t seen any Vegan recipes in this thread so I thought I’d add one.
Just a bit of advice , when cooking tofu use plenty of oil .. Then you will have no trouble with it sticking when you slide it into the bin 🤣🤣🤣