Recipes, home grown goodness, BBQing and food stuff
-
-
anyone got thoughts on fruit trees?
Get mixed results where I am.
Plums, lemons, grapefruit, lime, feijoas, blue berry all growing like crazy (fruiting too) but peach tree not so good.
Lots of fruit on it, but just doesnt ripen and grown, ends up rotting on tree and falling off.
-
@taniwharugby cut it down, dry it out and use that shit for smoking
-
On New World's website they have "Beef Wing Rib Roast" for $24.99/kg. Is that rib eye, sirloin, or something else (like chuck rib roll)?
https://www.ishopnewworld.co.nz/product/5119176_kgm_000nw?name=beef-wing-rib-roast
-
@Tim said in Recipes, home grown goodness, BBQing and food stuff:
On New World's website they have "Beef Wing Rib Roast" for $24.99/kg. Is that rib eye, sirloin, or something else (like chuck rib roll)?
https://www.ishopnewworld.co.nz/product/5119176_kgm_000nw?name=beef-wing-rib-roast
Looks like it is a sirloin roast with bone in
WING RIBS
Leaner than the rib roast but similar in terms of cooking, the wing rib is sirloin left with the bone in for added flavour. Perfect for those who prefer their meat rare to medium
I personally prefer scotch fillet roast. Generally has more fat marbling which gives it more flavour and moisture
-
@Tim said in Recipes, home grown goodness, BBQing and food stuff:
On New World's website they have "Beef Wing Rib Roast" for $24.99/kg. Is that rib eye, sirloin, or something else (like chuck rib roll)?
https://www.ishopnewworld.co.nz/product/5119176_kgm_000nw?name=beef-wing-rib-roast
Yup, Sirloin.
Last three weekends in a row, I have done a four bone in Rib-eye (Scotch) smoked for 3 hours until 120f and rested for a few hours until ready to eat and then sear and serve! Every time it has been with a different group of people and every time they say it is the best steak they have ever had.
-
@Hooroo said in Recipes, home grown goodness, BBQing and food stuff:
@Tim said in Recipes, home grown goodness, BBQing and food stuff:
On New World's website they have "Beef Wing Rib Roast" for $24.99/kg. Is that rib eye, sirloin, or something else (like chuck rib roll)?
https://www.ishopnewworld.co.nz/product/5119176_kgm_000nw?name=beef-wing-rib-roast
Yup, Sirloin.
Last three weekends in a row, I have done a four bone in Rib-eye (Scotch) smoked for 3 hours until 120f and rested for a few hours until ready to eat and then sear and serve! Every time it has been with a different group of people and every time they say it is the best steak they have ever had.
Reverse sear is the best 👌
-
@canefan I had never heard of reverse until a couple of months back, and have seen it mentioned alot lately so just googled it to find out how to do it...will likely give it a whirl on the weekend.
-
@taniwharugby said in Recipes, home grown goodness, BBQing and food stuff:
@canefan I had never heard of reverse until a couple of months back, and have seen it mentioned alot lately so just googled it to find out how to do it...will likely give it a whirl on the weekend.
You get a more consistent cook from the surface all the way through. My beef roast came out beautiful and pink. Check out https://amazingribs.com/ Meat Goldwyn is the man. Even better, buy his book and it can take pride of place at home
-
-
@Hooroo said in Recipes, home grown goodness, BBQing and food stuff:
Just to add to @canefan remarks, which I completely agree with, make sure you buy a meat thermometer as unless you are highly skilled at the touch test, you will likely over cook it
Absolutely. Even better buy a dual probe model that measures the ambient temperature in the bbq as well, because the ones that come in the bbq are usually not accurate. I use a maverick 2 probe and a thermopro TP20.
Not expensive but it will take your bbq to the next level.
I love to serve the beef with some chimichurri sauce. Delish
-
I hear you @canefan but for the first time a simple meat thermometer will do to check after a couple of hours. When I took the BBQ fishing I left the dual probes at home and took a standard stab and read thermometer and the meat turned out perfect.
an in any case, when cooking slabs like this, perfect has a massive degree of variance as you can overcook it slightly and it will still be juicy and tender and most importantly, tasty!
-
@Hooroo said in Recipes, home grown goodness, BBQing and food stuff:
I hear you @canefan but for the first time a simple meat thermometer will do to check after a couple of hours. When I took the BBQ fishing I left the dual probes at home and took a standard stab and read thermometer and the meat turned out perfect.
an in any case, when cooking slabs like this, perfect has a massive degree of variance as you can overcook it slightly and it will still be juicy and tender and most importantly, tasty!
Oh yeah. I did a wagyu scotch over Xmas and cooked it accidentally to medium. As long as the meat is good it will still be tender.
I am a big Aaron Franklin fan. If you can get your hands on a turkey, his technique is easy and awesome. Guaranteed to turn even the hardened anti-turkey eaters
This is part 1 of 3
-
-
@Hooroo said in Recipes, home grown goodness, BBQing and food stuff:
Ha! I brought a turkey after Chrissy when they were cheap to throw in the freezer just for what you have post!
#metoo. Got a little one because the little CFs don't like it. But I love it, I also inject the breast with olive oil before cooking
-
I won a Turkey at an Xmas Cheer Golf Tournament, farking huge M/f it was!
Never did turkey before, and didnt do a good job of it!
-
@taniwharugby said in Recipes, home grown goodness, BBQing and food stuff:
I won a Turkey at an Xmas Cheer Golf Tournament, farking huge M/f it was!
Never did turkey before, and didnt do a good job of it!
Good turkey is really hard. The best you get is 'mildly moist in places' -- and to cook it properly you probably need to chop it into pieces, in which chase why bother having a turkey in the first place
Personally, I far prefer 2-3 good chooks to a turkey. That, and plenty of good crispy skin with succulent moist meat...
Amazon.com: Books
