Recipes, home grown goodness, BBQing and food stuff
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@hooroo Hell - you even replied to my post where I answered 2/3 of your questions . Go to the top of the class.
@dogmeat said in Recipes, home grown goodness, BBQing and food stuff:
@hooroo Coincidentally I have had a brisket in @56 degrees for the last 48 hours. My plan was to finish it in the smoker tonight. It got a mild smoke before going in. However given the weather I may just sear if off on the griddle
It was just under 2 kg flat cut piece which I halved to get into sous vide.
As above I finished it on a hot griddle on the induction hob. Two days came out just right although ideally I would have finished it in the smoker for a couple of hours
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Was at a loss about what to cook last night. Had some boneless skinless chicken thighs so I cut them, salted them and dredged in corn flour before shallow frying. I give you cheat's karaage chicken
.Would have been better if the skin was on. But cornflour gave it a light crispy texture anyway
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@tim said in Recipes, home grown goodness, BBQing and food stuff:
Any suggestions for cooking lamb rump? I'm thinking roast it in oven, then sear in a pan. Serve with sautéed green beans and a warm persillade sauce.
Reverse sear mate. Is it in individual chucks or a big piece?
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@tim said in Recipes, home grown goodness, BBQing and food stuff:
@canefan One piece.
I like buying them in boneless chucks approximately 3 inches by 4 inches. Each person gets one, and you get more caramelisation on each piece. Whole I'd still cook it reverse sear. So lots of salt and pepper, or rosemary, even rub with some garlic and anchovy. Roast at 250-275F or 120-135c until you reach the required doneness (ideally you have a probe to do this), for medium rare I'd cook until internal temperature about 120F, pull it out and rest for a bit, then hard sear the outside. Don't forget to sprinkle a little salt on each piece as you slice and plate. It does make a difference
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@canefan said in Recipes, home grown goodness, BBQing and food stuff:
I like buying them in boneless chucks
I usually get the supermarket or butcher to bone things in advance for me, but unfortunately not available in lockdown.
I like anchovies with lamb, but am after something a little more spring themed perhaps.
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@tim said in Recipes, home grown goodness, BBQing and food stuff:
@canefan said in Recipes, home grown goodness, BBQing and food stuff:
I like buying them in boneless chucks
I usually get the supermarket or butcher to bone things in advance for me, but unfortunately not available in lockdown.
I like anchovies with lamb, but am after something a little more spring themed perhaps.
Salt pepper rosemary and lemon?
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@tim said in Recipes, home grown goodness, BBQing and food stuff:
@canefan Was thinking of just doing salt and pepper with the lamb, and making a persillade with chopped rosemary and thyme, dijon mustard, lemon juice, garlic, shallots, parsley, olive oil, and salt and pepper.
That would work. I often just like lots of salt and pepper on meat, let the meat taste shine through. Persillade sounds a little like chimichurri, which basically goes with any meat. Or a board sauce
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@tim said in Recipes, home grown goodness, BBQing and food stuff:
@canefan Was thinking of just doing salt and pepper seasoning for the lamb, and making a persillade with rosemary and thyme, dijon mustard, lemon juice, garlic, shallots, parsley, olive oil, and salt and pepper.
This!
I like Rosemary and Garlec etc when doing a long slow roast that will eventually have a gravy. All other lamb is just Salt and Pepper for me.
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Sous vide a tri tip roast.
Great in sandwiches too with my (finally successful sourdough)
While I am skiting. I have had to look after a three yearold the last two weekends ( how do you Dads do it?)
We made these bad boys. Which he loved - both making and scoffing. Then we went on a Tiger hunt...
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