Barbecue thread (all welcome)

I've been on a kick the past few months of smoked pork steak, aka Boston butt, aka pork shoulder. Cut into 2" steaks and on the smoker for about 5 hours using a sweet and hot dry rub. It was 8 degrees F here yesterday so know that I'm committed.
 
Christian J said:
I've been on a kick the past few months of smoked pork steak, aka Boston butt, aka pork shoulder. Cut into 2" steaks and on the smoker for about 5 hours using a sweet and hot dry rub. It was 8 degrees F here yesterday so know that I'm committed.
Click to expand...

Nothing a few Stones Green Ginger wines won't help, while attending to them. Warms the cockles of your heart.

1644184807239.png
 
Christian J said:
I've been on a kick the past few months of smoked pork steak, aka Boston butt, aka pork shoulder. Cut into 2" steaks and on the smoker for about 5 hours using a sweet and hot dry rub. It was 8 degrees F here yesterday so know that I'm committed.
Click to expand...
I'd say you're VERY committed (y) Way more than me, I was just enjoying some warm rain ;)
Also more commitment than shown by my sister down the road in CT :ROFLMAO:
1309DC92D9DE48F1948868D6BED1C148.jpg
 
I've had many barbecues in Antarctica. Temp generally around -10C in summer. You have to put your beers around the edge of the barbecue to stop them freezing. probably got some photos somewhere but they'd take me a month to find.
 
chrisk said:
Nothing a few Stones Green Ginger wines won't help, while attending to them. Warms the cockles of your heart.

View attachment 61942
Click to expand...
I used to go through bottles of that at Kiwi motorcycle rallies, the last one I was at was a cold kiwi , near Ruapehu, I tried some stones out here a few weeks ago, just for memories sake, cant go back to it. Funny thing is Rum doesnt have that effect on me.
 
Ok. Out of frustration of a lack of bbq content at our house I did a quickie tonight. Cajun blackened pork fillet with Cajun blackened baby corn , roasted polenta and lime and jalapeño pesto. The polenta I make was made with chicken stock and Parmesan cheese, press it while it’s cool, cut it into fingers and roast till crispy. The jalapeño pesto is toasted pine nuts, jalapeños steamed in water with baking soda and lime to get the bright green, add Thai basil , toasted pine nuts, lime juice , Parmesan and oil then blitz.
Sounds complicated, but is quick, less than 30 mins work.
I make a big batch of Cajun spice every few months, recipe I learnt off Paul Prudhomme back in the day. Make sure to give a good squeeze of lime over the top before you eat.
 

Attachments

  • E5D984C4-9AFB-4666-9C88-C92F2095E182.jpeg
    E5D984C4-9AFB-4666-9C88-C92F2095E182.jpeg
    227.2 KB · Views: 12
  • C2B4316D-79FB-4572-8576-5AD51C3865CF.jpeg
    C2B4316D-79FB-4572-8576-5AD51C3865CF.jpeg
    147.2 KB · Views: 14
Last edited:
I've bought a new bbq for the NSW coast house ... went for a flat plate griddle instead of the grate. It should do a nice burger / piece of fish or even bacon & eggs

Closer to what you'd find at the chippy!
 
1200 JOTA said:
I've bought a new bbq for the NSW coast house ... went for a flat plate griddle instead of the grate. It should do a nice burger / piece of fish or even bacon & eggs

Closer to what you'd find at the chippy!
Click to expand...
sounds like diner breakfast with corned beef hash are on the menu ! Thats awesome
 
Andy said:
Mmm nice!
I think I’ve got some of that in the cupboard / garden… I’ll definitely have to try that pesto 😁
Click to expand...
yeah the pesto has a kick to it, sometimes I do a mix of jalapeno and Habanero chili, just lime and chili go well with almost anything
 
Missed that one Todd, nice.
Yesterday I did a chicken stew for today. I’m thinking some cheese and garlic bread to go with it.

Funny thing yesterday, the Mrs asked me to get her the rocket pesto from the pantry. I was looking everywhere, told her she was going crazy, there was no rocket pesto in the pantry ........ Cranky arse came into the pantry, grabbed a jar and put it in my face. I put my glasses on and it wasn’t pesto made from rocket ...... which I thought would be weird, but rather Rocket brand Basil pesto :rolleyes:
 
You must log in or register to reply here.
Back
Top