The lets BBQ on your woodburner thread ...

[Beezerk]

Picked up a Picanha Rump Joint earlier, I have big plans for it tomorrow ?

 

[Rusty]

 

[Rusty]

The best thing about running the grill or the smoker is leftovers.

BBQ Pork Burger for dinner tonight.

 

[Zimmerframe]

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 !

 

[steve_sordy]

Bloody hell! I've just had my evening meal, and I'm feeling hungry again!

 

[Beezerk]

Made some beef jerky yesterday, smoked with a lump of cherry wood for around 7 hours. It's absolutely delicious ?

 

[Zimmerframe]

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 !

 

[Beezerk]

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 !

This is the recipe I used for the overnight marinade...

Garlic Powder 1Tbsp
Onion Powder 1Tbsp
Cayenne powder 1Tbsp
Red Pepper Flakes 1Tbsp
Ground Black Pepper 1Tbsp
Salt 1/2 Tbsp
Brown Sugar 2 Tbsp
Soy Sauce 3 Tbsp
Worcestershire sauce 4 Tbsp

I used a joint of Silverside beef but I cut it too thickly I think, it was a bit of an experiment but I somehow pulled it off
You need to cook at around 150f-160f for a good 5-7 hours depending on thickness. There's loads of videos on Youtube how to do it.
There's a photo on my phone I'll post up...

 

[Pivot]

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 !

View attachment 49161

Is that in prep for your night ride to the vampire castle?
Now it all makes sense... first was body armour thread, second I saw him practicing with chainsaws, that was closely followed by a stash of garlic... next will be wooden stakes and silver bullets

 

[GrandPaBrogan]

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 !

View attachment 49161

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.

Mate, that wouldn't scare off Zombies for more than a minute.

Now this... THIS is a real garlic dish. Optional grilled or fried fish can be added as a garnish... ?

 

[maynard]

OK 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

Not enough salt
And where's the acid ?
Maybe whisky will do that .

 

[Rusty]

Found this mix .. any thoughts/variations ??

Salt - lots.
Pepper - not as much.
Garlic Powder - a light dusting to help the crust form.

You can do it sans the garlic powder, but it does make things nicer without overpowering things.

Hell, I will even give you a couple of my All Purpose rub recipies - just in case that steak is pretty rough ..... or last place at last weeks race meet.


ALL PURPOSE
1/2 Cup Paprika
1/2 Cup Kosher Salt - also can use Himalayan Rock Salt
1/2 Cup Sugar
1/2 Cup Granulated Garlic (fine - or powder)
1/4 Cup Granulated Onion (fine - or powder)
1/4 Cup Chili
1/4 Cup Cumin
2 Tablespoons Ground Black Pepper
2 Tablespoons Dry Mustard
1 Tablespoon Cayanne Papper



ALL PURPOSE 2
1/2 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

 

[Zimmerframe]

Not enough salt

Maybe ..

And where's the acid ?
Maybe whisky will do that .

It was "ok" ... but it wasn't "WOW !" ... I'd go so far as to say it was a waste of good whisky !

 

[Zimmerframe]

1/2 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

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 that

 

[Rusty]

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 that

I always make heaps

 

[Rusty]

Grilling every few days allows quick & easy stuff - like ...

Rolled in the door and fed 10-15 minutes later.
Lots more time for riding that way

 

[Rusty]

He missed my favorite - blasting the sucker with a blow-torch.

 

[maynard]

Maybe ..

It was "ok" ... but it wasn't "WOW !" ... I'd go so far as to say it was a waste of good whisky !

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 .

 

[Rusty]

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 .

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.

 

[Beezerk]

Did baby back ribs last week following a quide from a fella on Youtube called Gallery Baclyard BBQ.
Used an Angus & Oink rub and a homemade vinegar mop, cooked for a smidge over 4 hours, absolutely delicious ?

Got a huge rack of St Louis ribs for this weekend, bring it on ?

 

[Rusty]

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.

 

[Beezerk]

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.

Crikey, I hear what you're saying. I've noticed really cheap steaks like Bavette, Denver and Flat Iron are now steadily rising in price because they've become fashionable.
I ordered my meat from an online butcher here in the UK, prices were not too bad to be fair, maybe slightly less than supermarkets given the amount I got and the quality.
Picked up a 1.8kg Jacobs ladder as well which will be going on when the weather allows a 9 hour cook ?

 

[maynard]

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.

. 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 .

 

[maynard]

Well actually I suppose I do. But its more of a toss before cooking. A big fan of ginger/garlic soy wine . Hmmm maybe next trout I'll try white wine too .

 

[maynard]

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.

 

[Rusty]

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.

Gawd .... hell no.

A little thai basil and lemon balm in the butter.
Had chive & parsley butter recently that thought would go well with trout.
Use dill with Salmon and that could work with trout I guess.

Above all .... delicate.

 

[maynard]

Maybe ur title should be chefrusty. Ya foodsnob ??

 

[Rusty]

My first career - started at 16 and retired at 41.

 

[Zimmerframe]

Maybe ur title should be chefrusty.

My first career - started at 16 and retired at 41.

That's a couple of years ago ... maybe Rusty Chef would be more appropriate ??

 

[Beezerk]