Recipes, home grown goodness, BBQing and food stuff
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https://www.nzherald.co.nz/travel/news/article.cfm?c_id=7&objectid=12082092
I'd be fascinated taking the Pepsi challenge with a beef hamburger
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I live in town these days so have had to put the smoker away but have a reasonable courtyard so picked up a Masterchef 6 burner so I have something over the summer.
Anyone cook with gas on here? Any tips/tricks or good recipes you've had success with? I will miss using the smoker
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@no-quarter said in Recipes, home grown goodness, BBQing and food stuff:
I live in town these days so have had to put the smoker away but have a reasonable courtyard so picked up a Masterchef 6 burner so I have something over the summer.
Anyone cook with gas on here? Any tips/tricks or good recipes you've had success with? I will miss using the smoker
How come you can't use a smoker?
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@Hooroo I'm at the bottom of an apartment block, I'd smoke out all the people above me every time I put wood on it which would not go down too well given people kick up a fuss about a single cigarette.
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@no-quarter said in Recipes, home grown goodness, BBQing and food stuff:
I live in town these days so have had to put the smoker away but have a reasonable courtyard so picked up a Masterchef 6 burner so I have something over the summer.
Anyone cook with gas on here? Any tips/tricks or good recipes you've had success with? I will miss using the smoker
You could get a smoker box. Less smoke, especially if you soak the chips; you'll get a little bit of smoke from the wood chips
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Really unsure where best to post this. Could just as easily be the Beer Thread or Awesome Stuff You See on the Internet
This Saturday there's a BEER AND BACON FESTIVAL incorporating the NZ Bacon Eating Champs
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Don't care about care about the rest of you poncy twats but after the rugby tonight we had camp fire in the back yard and did sausies on the hot plate.
Reminds me if this:
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Boo - can't open yr link but hope it wasn't the Blazing Saddles campfire....
Missed the Japan game cause was at Taste Auckland scoffing down things like Roast Bone Marrow with dill pickle gell and Tuatuas with XO sauce and Chorizo - is that poncy enough for ya?
enjoyed the gins a bit too much to watch Japan game until Sunday which got me thinking of breakfast recipes.
My go to breakfasts are things like pho, shakshuka or parsi akura coz they're all packed with flavour and easy to make. I love bacon and black pudding etc as much as the next guy but they tend to be once every 6 weeks or so. Anyway I had something on Sunday which sounded bizarre but was bloody good - cilbur
basically it's greek yoghurt with garlic and dill mixed through - place two poached eggs on top and then drizzle some peppery burnt butter and a shake of smoked paprika on top and scoop it up with pita bread.
I thought it sounded weird as but it was bloody nice.
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@dogmeat i can't either now. If I fond it again I'll repost. Not that funny really.
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@mn5 said in Recipes, home grown goodness, BBQing and food stuff:
@bones said in Recipes, home grown goodness, BBQing and food stuff:
@dogmeat I might try that.
Sounds like it'd be great with some bacon thrown in. Maybe even some pudding.
Seems I'm outta yoghurt though.
You kind should stick to making kebabs.
I note you didn't say "eating". I guess you know why then.
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well, went and did something stupid didn't I...
At work, we are moving office locations and last day at our current location, the old Gladesville (former Mental) hospital for those Ferner's who live in Sydney, to a new location at Chatswood.
So we are having a Farewell to Gladesville\End of Year\Xmas\Holiday celebration for about 120 odd staff and hangers on.
We have decided to cater for this ourselves and I put my hand up on the meats.
So working through a menu, I have decided on...
Oven
A glazed hamSpit Roast
9 kg lamb de-boned shoulder/legs (also halal because we have a lot of that in Government)
2 (~4 kg each) whole beef rumps (again halal because does it really matter to those who aren't muslim and its available and good quality)Kamado Joe smoker
3 x (3-4 kg) Boston Butts
1x 9-10 kg Black Onyx BrisketTo cheat and add quantity, I am going to do an extra Boston Butt and small brisket in a slow cooker to supplement what I am doing in the K-Joe
The plan is:
Slice up the ham, lamb and beef rump to be served with rolls, salads (5 different types) and biryani.For the brisket and Boston butts, I will be making 100 sliders of each. I have sourced 200 good quality small (25 g) slider roles.
The K-Joe smoked brisket when done will be separated, point from the flat, slice the flat and make very small burnt ends from the point.
The slow cooker brisket will be pulled or sliced depending on consistency.
I will then place a 3rd to 1/2 a slice of smoked brisket on the slider roll, followed by some of the pulled slow-cooker brisket topped by a little burnt end with some caramelized onion and fresh parsley on top.For the pulled pork slider, the 3 smoked and 1 slow-cooker butts will be pulled and combined together. The salad maker is making an fresh apple slaw to go on top of that in the slider bun.
All needs to be ready to serve Friday, 7 Dec at 1 pm. I've worked out some timings as I've done heaps of briskets and butts but never that amount at the same time so I'm thinking things will be slower than if I was doing them individually. I really will be maxing out the space in the K-Joe. So for the smoked meats, I'm giving the 3 butts on the extender about 12 hours and about 20 hours for a brisket that size which will sit on the main grill area. Will smoke over something neutral, thinking of a mix of manuka chips and hickory.
I have all of Thursday off to prep and cook and I'm thinking it will be a long night.
I've done these meats and dishes or similar before but never in this quantity to serve this many people.
Looking for a sanity check, advise, guidance, recommendations or just plain tell me... WTF are you doing, are you crazy?
Cheers
Warren -
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@roninwc said in Recipes, home grown goodness, BBQing and food stuff:
well, went and did something stupid didn't I...
At work, we are moving office locations and last day at our current location, the old Gladesville (former Mental) hospital for those Ferner's who live in Sydney, to a new location at Chatswood.
So we are having a Farewell to Gladesville\End of Year\Xmas\Holiday celebration for about 120 odd staff and hangers on.
We have decided to cater for this ourselves and I put my hand up on the meats.
So working through a menu, I have decided on...
Oven
A glazed hamSpit Roast
9 kg lamb de-boned shoulder/legs (also halal because we have a lot of that in Government)
2 (~4 kg each) whole beef rumps (again halal because does it really matter to those who aren't muslim and its available and good quality)Kamado Joe smoker
3 x (3-4 kg) Boston Butts
1x 9-10 kg Black Onyx BrisketTo cheat and add quantity, I am going to do an extra Boston Butt and small brisket in a slow cooker to supplement what I am doing in the K-Joe
The plan is:
Slice up the ham, lamb and beef rump to be served with rolls, salads (5 different types) and biryani.For the brisket and Boston butts, I will be making 100 sliders of each. I have sourced 200 good quality small (25 g) slider roles.
The K-Joe smoked brisket when done will be separated, point from the flat, slice the flat and make very small burnt ends from the point.
The slow cooker brisket will be pulled or sliced depending on consistency.
I will then place a 3rd to 1/2 a slice of smoked brisket on the slider roll, followed by some of the pulled slow-cooker brisket topped by a little burnt end with some caramelized onion and fresh parsley on top.For the pulled pork slider, the 3 smoked and 1 slow-cooker butts will be pulled and combined together. The salad maker is making an fresh apple slaw to go on top of that in the slider bun.
All needs to be ready to serve Friday, 7 Dec at 1 pm. I've worked out some timings as I've done heaps of briskets and butts but never that amount at the same time so I'm thinking things will be slower than if I was doing them individually. I really will be maxing out the space in the K-Joe. So for the smoked meats, I'm giving the 3 butts on the extender about 12 hours and about 20 hours for a brisket that size which will sit on the main grill area. Will smoke over something neutral, thinking of a mix of manuka chips and hickory.
I have all of Thursday off to prep and cook and I'm thinking it will be a long night.
I've done these meats and dishes or similar before but never in this quantity to serve this many people.
Looking for a sanity check, advise, guidance, recommendations or just plain tell me... WTF are you doing, are you crazy?
Cheers
WarrenNo way you get all that in the kamado, unless it's one of those jumbo models mate. You might have to dip into the company petty cash account and get one of these for the occasion
Or better still one of these
Beer & Bacon Festival 2018
