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Bad Markie! The thought was good anyway.Quote:
Originally Posted by MB
For dinner tonight we are having roast lamb with pumpkin and in the tray is tomato, bacon and onion.
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P. S. your BBQ is a lot shinier than mine MB!
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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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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]
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The Jelly Belly bits were almost/near smooth as fatty good butter bits [emoji106]
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Haha brand spanker top of the range barby, most would use properly, clean thoroughly, cover and protect.Quote:
Originally Posted by MB
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!
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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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’
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Yanky mustard light smear to help the Texan spices rub press to stick apparently, did seem to work.
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10 minute 150C vents closed crisp smoking with water bath below almost steaming for slow cook next.
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95C for an hour and a bit got them to 50C internal temps before Tennessee sticky sauce added and back in again.
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Out again at 65C and double foil wrapped to rest back inside again with Hark off to relax.
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Quite possibly the best method I’ve found yet to completely stuff a good bit of Aussie Lamb :-)
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Looks good Mark! We're going eggplant lasagne tonight
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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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Way too much sticky sauce crud by double but amazingly came out quite tender for Lamb Rib little morsels [emoji106][emoji106]
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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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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.Quote:
Originally Posted by 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.Quote:
Originally Posted by Plasnart
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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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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.Quote:
Originally Posted by Winnie
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.Quote:
Originally Posted by Plasnart
Taller lid, electronic ignition and a thermometer in the lid.
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I like pumpkin soup, must say that egg plant looks good.
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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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.
Fair call John mate, please do feel free to join the RWKW weapons for all your broken crank needs :-)
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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.
GQ you say mate?
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No sorry mate GU it was.Quote:
Originally Posted by MB
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.
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Midweek rushed cooking madness! The old ‘Simpson’ faithful from last century finally gave up the ghost, kaputt :-( !
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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 :-)
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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! :DQuote:
Originally Posted by MB
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.Quote:
Originally Posted by Plasnart
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]
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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
Good save, wrapped and ready resting , into the old GU Waeco later to show off to some Mediterranean Tzatziki rappers tomorrow [emoji106]
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Im eati g alcahol
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Hey plassy..is that zin still in 5he cupboard.....Quote:
Originally Posted by Plasnart
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@Plasnart on behalf of @Aov ?
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Sure is guys. Sitting here waiting to get cracked open. Don't think I've ever had gin.
@Avo @MB
Its a nice drop matey...have a tryQuote:
Originally Posted by Plasnart
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Your serving suggestion?
Quote:
Originally Posted by Avo
Haha just pulled the bottle down and yep it's called Zin Liqueur. Sorry mate I thought your earlier post meant to say Gin.Quote:
Originally Posted by MB
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.
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!
Indeed all of the above....great nightcap...glad you tasted it....
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