Hahaha many towns are smaller than they there truck
Barbecue thread (all welcome)
- Thread starter Andy
- Start date
Andy
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- Location
- Auckland, roughly
Very basic, sometimes simple is best:
Home butchered, by someone fully qualified to do something else…
Known locally as “lamb lumps”…
Home butchered, by someone fully qualified to do something else…
Known locally as “lamb lumps”…
Fantastic
chrisk
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- Location
- Brisbane, Australia
Nice lumps you have there.
Andy
Hero member
- Location
- Auckland, roughly
Hmm yeah… I reckon I can just about taste that from here. Might try it in the weekend
(probably not sourdough though, haven’t quite sussed that yet
)
sideshow
Hero member
That’s what we learnt in a year of lockdown up here , if you were lucky enough to get yeast for any bread or flour.Hmm yeah… I reckon I can just about taste that from here. Might try it in the weekend
(probably not sourdough though, haven’t quite sussed that yet
We got over Sid’s bread pretty quickly
Andy
Hero member
- Location
- Auckland, roughly
I only had brewers yeast in my cupboard during lockdown… So naturally I used it for brewing
chrisk
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- Location
- Brisbane, Australia
My friend Bill, an overweight Philippino bloke, ex head chef to the King, does his bacon on the bbq.
Now, I’m not a fan of crucified bacon, but Bills is perfect, and super tasty!
I asked him for his secret:
He dips the bacon in garlic infused soya sauce, puts it on the grill of the bbq and hits it with a blow torch, flips it, brushes on more soy and hits it with the torch on that side.
Same thing for pork belly.
All hail Bill.
sideshow
Hero member
Not bbq... it's been heinous rainy weather here over the weekend.
I found some NZ lamb in the form of shanks here, its very rare NZ lamb makes its way to Mallorca, as a kiwi I couldn't resist, lamb shanks it was
The left pot was the kid's pot, just with normal garlic, rosemary and vege. The adult's pot on the right was spicey as all get go, I sealed and browned the shanks in cajun blackening spice, then a dozen whole jalapenos. ( I make 3 kg of cajun spice every few months, 2 cups each of cayenne pepper, ground white pepper, ground black pepper, garlic powder and onion powder. 6 cups smoked sweet paprika, 1 cup dried thyme, 1 cup dried oregano, 1 cup Maldon sea salt)
The braising liquor is red wine and chicken stock,. braise in the oven for 3 hours at 160 Celcius..... the meat is drop off the bone tender, then plenty of mash spuds to sit it on.
The kids nailed their pot outright, and got adventurous and started delving into the adult's pot. The dogs could be heard all night crunching on the shank bones
I found some NZ lamb in the form of shanks here, its very rare NZ lamb makes its way to Mallorca, as a kiwi I couldn't resist, lamb shanks it was
The left pot was the kid's pot, just with normal garlic, rosemary and vege. The adult's pot on the right was spicey as all get go, I sealed and browned the shanks in cajun blackening spice, then a dozen whole jalapenos. ( I make 3 kg of cajun spice every few months, 2 cups each of cayenne pepper, ground white pepper, ground black pepper, garlic powder and onion powder. 6 cups smoked sweet paprika, 1 cup dried thyme, 1 cup dried oregano, 1 cup Maldon sea salt)
The braising liquor is red wine and chicken stock,. braise in the oven for 3 hours at 160 Celcius..... the meat is drop off the bone tender, then plenty of mash spuds to sit it on.
The kids nailed their pot outright, and got adventurous and started delving into the adult's pot. The dogs could be heard all night crunching on the shank bones
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chrisk
Hero member
- Location
- Brisbane, Australia
Not bbq, but slow cooked beef ribs, fat chunky buggers. Potatoes, carrots, onion, cauliflower and lots of garlic, crushed tomatoes and oyster sauce.
Big bones just pulled out ….. made 5 meals in the truck freezer. Tomorrow night is beef ribs with cab sav.
Also did a chicken casserole, but the beef ribs are first.
Big bones just pulled out ….. made 5 meals in the truck freezer. Tomorrow night is beef ribs with cab sav.
Also did a chicken casserole, but the beef ribs are first.
sideshow
Hero member
mate you have the best truck food
Dellortoman
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- Location
- Tasmania, Australia
Blimey Chris. You eat better on the road than I do at home.
chrisk
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- Location
- Brisbane, Australia
Christmas Day, my son was working at the BBQ and came into the house with his Jalapeño Poppers….. one of the tastiest offerings I’ve had for years.
The plater was empty in minutes, so fast I didn’t get a picture.
He has jalapeño plants all through his garden, I presume he had to find uses for the glut.
The plater was empty in minutes, so fast I didn’t get a picture.
He has jalapeño plants all through his garden, I presume he had to find uses for the glut.
Andy
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- Location
- Auckland, roughly
You want to watch those poppers, tasty at the time, but later….
Never mind, you’ll know by now
chrisk
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- Location
- Brisbane, Australia
Just finished his ham, for breakfast, because my truck broke itself yesterday.You want to watch those poppers, tasty at the time, but later….
Never mind, you’ll know by now
Fixit man is here doing a roadside repair, luckily there’s a toilet close by.
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chrisk
Hero member
- Location
- Brisbane, Australia
chrisk
Hero member
- Location
- Brisbane, Australia
Hmm, things fucked up a bit…. Aluminium fucken long skewer melted in the briquette coals, dropping the meat into the coals, the ensuing fire on the riblets needed some urgent attention
Chicken tandoori next ….. beer
pleaseAttachments
chrisk
Hero member
- Location
- Brisbane, Australia
Hmm, things fucked up a bit…. Aluminium fucken long skewer melted in the briquette coals, dropping the meat into the coals, the ensuing fire on the riblets needed some urgent attention
Chicken tandoori next ….. beer
Reckon I found my cooking issue cause….. not enough cooking fluid
