Recipes, home grown goodness, BBQing and food stuff
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@Kruse said in Recipes, home grown goodness, BBQing and food stuff:
So... competitive BBQ-ing... that's a thing?
They had one of their events in the reserve across the road from where I'm currently staying... and I happen to be an acquaintance of one of the competitors/organisers - so shuffled over to have a look, to be polite.
Exactly as one would expect... I saw multiple mullets, I heard NO music other than Metallica, and I ate some decent meat, but zero vegetables.What a strange sub-culture... but I'm looking forward to the Hollywood-ization of it... Fast/Furious style.
Ideas for movie names of a BBQ-themed movie franchise?I bought a small tomahawk steak to bring home and fuck-up... and surprisingly, somehow didn't... cooking it solely by "feel"/instinct - no thermometer or such - I didn't fuck up. Too much.
("I didn't fuck up too much" - that's going up on the whiteboard, and being ordered as a motivational poster)
And... for some reason... I felt the urge to download and watch WWE Summerslam to go with it, so... there's that happening just now.You never go hungry at a BBQ event. Unless you are vegetarian....
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@canefan said in Recipes, home grown goodness, BBQing and food stuff:
@Kruse said in Recipes, home grown goodness, BBQing and food stuff:
So... competitive BBQ-ing... that's a thing?
They had one of their events in the reserve across the road from where I'm currently staying... and I happen to be an acquaintance of one of the competitors/organisers - so shuffled over to have a look, to be polite.
Exactly as one would expect... I saw multiple mullets, I heard NO music other than Metallica, and I ate some decent meat, but zero vegetables.What a strange sub-culture... but I'm looking forward to the Hollywood-ization of it... Fast/Furious style.
Ideas for movie names of a BBQ-themed movie franchise?I bought a small tomahawk steak to bring home and fuck-up... and surprisingly, somehow didn't... cooking it solely by "feel"/instinct - no thermometer or such - I didn't fuck up. Too much.
("I didn't fuck up too much" - that's going up on the whiteboard, and being ordered as a motivational poster)
And... for some reason... I felt the urge to download and watch WWE Summerslam to go with it, so... there's that happening just now.You never go hungry at a BBQ event. Unless you are vegetarian....
In which case, you can fuck off.
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I'd love to share my recipe for the tastiest hamburger with cheddar cheese, perfect for your next BBQ event!
Start by taking the patty and seasoning it generously with salt, pepper, and a touch of garlic powder. Heat a skillet or grill on medium-high and cook the patty for about 4 minutes on each side for medium-rare. Meanwhile, toast the bun with a bit of butter until golden brown. Once the patty is cooked to your liking, place a thick slice of sharp cheddar cheese on top and cover for a minute to let it melt. Add the patty to the bun, and top with fresh lettuce, a slice of ripe tomato, and a dollop of mayo mixed with a hint of mustard. The combination is divine!
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@omgherryan What meat for the patty?
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@canefan said in Recipes, home grown goodness, BBQing and food stuff:
@dogmeat said in Recipes, home grown goodness, BBQing and food stuff:
@omgherryan What meat for the patty?
If you can get brisket mince, get brisket mince
Ellerslie Meats has it on the shelf @canefan
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@nzzp said in Recipes, home grown goodness, BBQing and food stuff:
@canefan said in Recipes, home grown goodness, BBQing and food stuff:
@dogmeat said in Recipes, home grown goodness, BBQing and food stuff:
@omgherryan What meat for the patty?
If you can get brisket mince, get brisket mince
Ellerslie Meats has it on the shelf @canefan
So does Aussie Butcher Botany
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@canefan said in Recipes, home grown goodness, BBQing and food stuff:
I like to make home made burger sauce when I cook burgers. Mayo, tomato sauce, Dijon mustard, capers, salt and pepper. Yum
I do a very similar burger sauce the only differences being, swap the Dijon for Hot English mustard and I add a splash or three of a hot sauce or more if I'm only using Tabasco.
Sometimes I'll also add pickled jalapenos but that makes it a little chunkier so I tend to put the jalapenos directly on the burger.
@dogmeat I like to go half and half, beef and pork mince.
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@RoninWC said in Recipes, home grown goodness, BBQing and food stuff:
@canefan said in Recipes, home grown goodness, BBQing and food stuff:
I like to make home made burger sauce when I cook burgers. Mayo, tomato sauce, Dijon mustard, capers, salt and pepper. Yum
I do a very similar burger sauce the only differences being, swap the Dijon for Hot English mustard and I add a splash or three of a hot sauce or more if I'm only using Tabasco.
Sometimes I'll also add pickled jalapenos but that makes it a little chunkier so I tend to put the jalapenos directly on the burger.
@dogmeat I like to go half and half, beef and pork mince.
sriracha + mayo = awesome too (for an easier version)
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@nzzp said in Recipes, home grown goodness, BBQing and food stuff:
@RoninWC said in Recipes, home grown goodness, BBQing and food stuff:
@canefan said in Recipes, home grown goodness, BBQing and food stuff:
I like to make home made burger sauce when I cook burgers. Mayo, tomato sauce, Dijon mustard, capers, salt and pepper. Yum
I do a very similar burger sauce the only differences being, swap the Dijon for Hot English mustard and I add a splash or three of a hot sauce or more if I'm only using Tabasco.
Sometimes I'll also add pickled jalapenos but that makes it a little chunkier so I tend to put the jalapenos directly on the burger.
@dogmeat I like to go half and half, beef and pork mince.
sriracha + mayo = awesome too (for an easier version)
Hell yes, I often use exactly that on my pulled pork or when making sliders.
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@nzzp said in Recipes, home grown goodness, BBQing and food stuff:
@RoninWC said in Recipes, home grown goodness, BBQing and food stuff:
@canefan said in Recipes, home grown goodness, BBQing and food stuff:
I like to make home made burger sauce when I cook burgers. Mayo, tomato sauce, Dijon mustard, capers, salt and pepper. Yum
I do a very similar burger sauce the only differences being, swap the Dijon for Hot English mustard and I add a splash or three of a hot sauce or more if I'm only using Tabasco.
Sometimes I'll also add pickled jalapenos but that makes it a little chunkier so I tend to put the jalapenos directly on the burger.
@dogmeat I like to go half and half, beef and pork mince.
sriracha + mayo = awesome too (for an easier version)
Love Sriracha. It's got that slight sweetness whereas tabasco and similar sauces have sourness. Great on everything, I enjoy it on scrambled eggs
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@dogmeat said in Recipes, home grown goodness, BBQing and food stuff:
I noticed Kewpie now do a Sriracha Mayo - why? are people that lazy?
I like some pork in my burgers as well.
Also quite like chicken mince with the whole SE Asian vibe. Chilli lemongrass ginger lime
Larb burger?
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There are a ton of youtube channels, magazines, websites etc that claim to provide fast "weeknight" recipes, and I don't think that a single one has ever washed a vegetable. Watch me prep this x inspired slaw in two minutes!
A recent trend in American sources is to add honey or sugar to dressings, braises etc, which is just completely unnecessary and downright trashy. There is so much bad cheap restaurant food that made even more dull by adding sweetness. I know that it is a restaurant trick to add a bit of sugar to a sauce etc, but it a shitty one. A lot of food in mainland China is very bad, and ruining dishes with sugar is typical of that. They even add it to kimchi before serving.
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After all of the talk about Peaches I went there for the first time on Friday as I was in the area. I ordered the Chicken and Waffles, and not knowing how hot the spices were decided on the "hot". Very tasty but not as hot as I was expecting. Holy Cluck will be the choice next time.
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Did this today and yeah man, fucken gooooood. So easy too..
Ok so that facie link above has the spuds with fennel too, which is worth it
But just the chicken.
Julius Roberts' Epic Tarragon Roast Chicken
Juicy meat, crispy skin and a ton of creamy sauce, this Epic Tarragon Roast Chicken is a serious upgrade to your classic Sunday roast.
