I think you might need to give us some instructions and pictures for replication !!!!!! I've just gone all Sordy and I'm now hungry again !Made some beef jerky yesterday, smoked with a lump of cherry wood for around 7 hours. It's absolutely delicious ?
I think you might need to give us some instructions and pictures for replication !!!!!! I've just gone all Sordy and I'm now hungry again !
Really need to go shopping .... but this is Zim's patented Covid Garlic BBQ Pork .. it has enough Garlic that no one will be able to get within 2 meters of me !
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Just about fell off my chair when I first saw your pic on my phone. I thought all of those bits on the side was garlic! But now that I'm on my computer (with my glasses on so I can see), it's just mostly rice. Kinda disappointing.Really need to go shopping .... but this is Zim's patented Covid Garlic BBQ Pork .. it has enough Garlic that no one will be able to get within 2 meters of me !
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Not enough saltOK team , lets see if I can not feck this one up .. I thought I'd marinate my giant steak for tonights BBQ ...
Found this mix .. any thoughts/variations ??
¼ cup whiskey
¼ cup soy sauce
¼ cup Dijon mustard
¼ cup finely chopped green onion
¼ cup packed brown sugar
1 teaspoon salt
1 dash Worcestershire sauce
ground black pepper to taste
Found this mix .. any thoughts/variations ??
Maybe ..Not enough salt
It was "ok" ... but it wasn't "WOW !" ... I'd go so far as to say it was a waste of good whisky !And where's the acid ?
Maybe whisky will do that .
That's like 4 cups of stuff ? A 600g steak is quite big, but I think it light look like an anchovie on a beach in all that1/2 cup Brown Sugar
1/2 cup Ground Black Pepper
1/2 cup Kosher Salt - also can use Himalayan Rock Salt
1/2 cup Granulated Garlic (fine - or powder)
1/2 cup Onion Powder
1/2 cup Smoked Paprika
1/2 cup Chili Powder
1/4 cup Cumin
I always make heapsThat's like 4 cups of stuff ? A 600g steak is quite big, but I think it light look like an anchovie on a beach in all that
Cooking with whisky is crazy . Just stick to wine or beer . Its ok to add after cooked for flavour. Its much better to drink instead. Red wine is great for marinating anything. Ok there you go kids . That cooking tip was for free .Maybe ..
It was "ok" ... but it wasn't "WOW !" ... I'd go so far as to say it was a waste of good whisky !
Ummmm NOOOOOOOOOOO - that fish in your profile would be shite marinated in red wine - needs a white for that … or even better, a honey bourbon.Cooking with whisky is crazy . Just stick to wine or beer . Its ok to add after cooked for flavour. Its much better to drink instead. Red wine is great for marinating anything. Ok there you go kids . That cooking tip was for free .
Da-aum @Beezerk - those look tasty. Sadly, here in NZ the butchers and supermarkets are ripping the hell out of people for the BBQ cuts.
Spare ribs are like $25-30 and are mostly bone and gristle they have been trimmed so close to the bone. Seen baby backs like you started with last week and they wanted $45. Freaking rump cap (picanha) that we used to use for beef mince is now a prime cut and more expensive than sirloin a lot of the time. Even beef cheeks are $20 Kg.
Can remember when I started as a chef and prime beef filet was about $9.00 a Kg and that was like 5 1/2 - 6" diameter. These days they want close to $50 Kg and it is about 3 1/3-4" diameter. Hell, I used to get pork filet that was close to that size. The quality of the meat is crap too - anything that resembles marbeling they add 20% to the price .... if it is not exported.
. I never marinate fish i was talking about red meat or chicken/pork. It cooks the flesh u could poach it slowly at low heat In a mixture off wine and honey bourbon although I've never cooked with bourbon. Although I would prefer fish stock . Trout is so delicate. If I had of killed that fish . I would of cured it . And sliced that shit finely and had it with brioche sour cream and chives . Alas I let her go . She was and is a beautiful fish .Ummmm NOOOOOOOOOOO - that fish in your profile would be shite marinated in red wine - needs a white for that … or even better, a honey bourbon.
Gawd .... hell no.Or you can go all white guy and hit it with some hard herbs . Thyme rosemary. I like that for little whole pan sized trout.
Maybe ur title should be chefrusty.
That's a couple of years ago ... maybe Rusty Chef would be more appropriate ??My first career - started at 16 and retired at 41.
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