Recipes, home grown goodness, BBQing and food stuff
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@RoninWC said in Recipes, home grown goodness, BBQing and food stuff:
Isn't it the same for ribs as well, 205F to break down the connective tissue?
From my jesus... "I do them at 225°F, and bring the meat up to about 203°F internal, a process that can take up to 8 hours depending on the thickness of the meat."
As per Meathead https://amazingribs.com/tested-recipes/beef-and-bison-recipes/smoked-texas-style-bbq-beef-ribs-recipe
I do get lazy and use the same Beef target 205F on my Inkbird BBQ GO IBT-6XS for both brisket and (beef short) ribs.
Ribs and brisket target temperature is 205F. After that you need to regularly probe the meat (especially with brisket in the flat and point) until it probes like butter with a small skewer or toothpick. I've cooked briskets where the flat is up to 208 or 210F before it probes soft enough, so feel in the final stages is really important. Leaving the brisket open for 20 minutes before wrapping and resting is also really important if you don't want it to dry out by the time you eat it. Meathead and lots of american BBQ gurus cook them at 225F, but there are many others (Aaron Franklin, Myron Mixon just to name 2) who cook at higher temperatures. Most commercial guys cook higher. I personally aim for 275F which means a 4kg brisket will be done in usually 6-7 hours, which is plenty long enough for me
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@canefan said in Recipes, home grown goodness, BBQing and food stuff:
@RoninWC said in Recipes, home grown goodness, BBQing and food stuff:
Isn't it the same for ribs as well, 205F to break down the connective tissue?
From my jesus... "I do them at 225°F, and bring the meat up to about 203°F internal, a process that can take up to 8 hours depending on the thickness of the meat."
As per Meathead https://amazingribs.com/tested-recipes/beef-and-bison-recipes/smoked-texas-style-bbq-beef-ribs-recipe
I do get lazy and use the same Beef target 205F on my Inkbird BBQ GO IBT-6XS for both brisket and (beef short) ribs.
Ribs and brisket target temperature is 205F. After that you need to regularly probe the meat (especially with brisket in the flat and point) until it probes like butter with a small skewer or toothpick. I've cooked briskets where the flat is up to 208 or 210F before it probes soft enough, so feel in the final stages is really important. Leaving the brisket open for 20 minutes before wrapping and resting is also really important if you don't want it to dry out by the time you eat it. Meathead and lots of american BBQ gurus cook them at 225F, but there are many others (Aaron Franklin, Myron Mixon just to name 2) who cook at higher temperatures. Most commercial guys cook higher. I personally aim for 275F which means a 4kg brisket will be done in usually 6-7 hours, which is plenty long enough for me
Yes agreed completed @canefan
Brisket in particular can be challenging as it has different thicknesses across the entire cut and the point and flat definitely cook quite differently. When doing a brisket, after a few years of experience when using my Kamado, I would actually remove the point from the flat and cook them separately. Takes a sharp knife and some experience to get it right but, you end up with the point in particular being spot on.
And yes, always probe for the right consistency after it hits desired temps.
Personally, I found that on the Kamado Joe, I would always go for that 220-225F cooking temp as the K-J was better to get to that temp and then keep that consistent temp and hold it for hours.
Since I've been using the Webber Q (bloody apartment living), I'm cooking right around that 250-275F mark as the Webber Q holds that temp range better.
I've always had to plan out any brisket cook I've ever done and give myself a rather large margin for error. But for a brisket especially I make sure it has hit temp, probed well, then I turn up the temp to get the bark nice and dry, wrap and into the faux cambro. Once done, a brisket can sit in the faux cambro for hours and stay very warm and comes out perfect. I once held a brisket that I'd cooked for a birthday party about 5 hours in the faux cambro and it came out perfect, sliced so well and the point made for amazing burnt ends.
Yummm, now I'm hungry again.
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@RoninWC Yeah, I'm doing one in the weekend. I have done a few and for the most part I know my timings. But sometimes it doesn't behave, which is all part of the challenge. I usually go for firstlight "wagyu" briskets as it seems to have more fat than mainstream NZ briskets. I have not had the pleasure of cooking an ocean or black angus cut but one day. I cooked ebony angus short ribs (Oz) two weeks ago that I bought from Gilmours. They had crazy marbling and were super lush once cooked. No doubt the more marbled fat the better the cook
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@canefan said in Recipes, home grown goodness, BBQing and food stuff:
@RoninWC Yeah, I'm doing one in the weekend. I have done a few and for the most part I know my timings. But sometimes it doesn't behave, which is all part of the challenge. I usually go for firstlight "wagyu" briskets as it seems to have more fat than mainstream NZ briskets. I have not had the pleasure of cooking an ocean or black angus cut but one day. I cooked ebony angus short ribs (Oz) two weeks ago that I bought from Gilmours. They had crazy marbling and were super lush once cooked. No doubt the more marbled fat the better the cook
@canefan good luck with the cook this weekend. Want to see a post detailing the preparations, cooking and presentation... oh and pics or it never happened
Took a look at First Light, damn, that is some good looking meat. Unfortunately, probably not available in Aus.
I've done a few "wagyu" briskets and find them hit and miss for me. That super high fat content can make for an oily brisket.
For me personally, my go to will be black angus, for both brisket an ribs and specifically from Black Onyx. https://blackonyx.com.au/our-angus/
A great balance of fat and great tasting meat but tends to be more expensive than most.
One that is even more expensive is the famous Cape Grim, all sourced from Tassie and are Angus crossed beef cattle.
Cape Grim is the best grass fed beef I've had. For cattle not finished on grain, the marbling is still awesome and you get that grass fed flavour coming through. But fark me it's expensive.
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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:
@RoninWC Yeah, I'm doing one in the weekend. I have done a few and for the most part I know my timings. But sometimes it doesn't behave, which is all part of the challenge. I usually go for firstlight "wagyu" briskets as it seems to have more fat than mainstream NZ briskets. I have not had the pleasure of cooking an ocean or black angus cut but one day. I cooked ebony angus short ribs (Oz) two weeks ago that I bought from Gilmours. They had crazy marbling and were super lush once cooked. No doubt the more marbled fat the better the cook
@canefan good luck with the cook this weekend. Want to see a post detailing the preparations, cooking and presentation... oh and pics or it never happened
Took a look at First Light, damn, that is some good looking meat. Unfortunately, probably not available in Aus.
I've done a few "wagyu" briskets and find them hit and miss for me. That super high fat content can make for an oily brisket.
For me personally, my go to will be black angus, for both brisket an ribs and specifically from Black Onyx. https://blackonyx.com.au/our-angus/
A great balance of fat and great tasting meat but tends to be more expensive than most.
One that is even more expensive is the famous Cape Grim, all sourced from Tassie and are Angus crossed beef cattle.
Cape Grim is the best grass fed beef I've had. For cattle not finished on grain, the marbling is still awesome and you get that grass fed flavour coming through. But fark me it's expensive.
I've heard that the high octane fatty wagyu meats are a different proposition to cook. The stakes are high when it's so expensive to buy
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A couple of lamb recipes I've based dishes on recently:
Found this one good with peas added towards the end. Lemon zest instead of the preserved orange peel. Both the stock and the stew were stored in the fridge over night to remove most of the fat.
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@R-L said in Recipes, home grown goodness, BBQing and food stuff:
Have we talked Gravy on here before??
heaps, just not on tis thread
oh, you mean gravy gravy... sorry, as you were
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also, not to disparage some fine looking cooking, but i have never understood combining beef and seafood. I find surf and turf to be the epitome of "bogans thinking they are classy" RSL fare.
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made chilli crab but using Moreton Bay Bugs on the weekend (a tasty meal high in protein but low in calories)
restaurant quality. Teaching me to cook is the best thing my mum ever did for me.
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@mariner4life said in Recipes, home grown goodness, BBQing and food stuff:
made chilli crab but using Moreton Bay Bugs on the weekend (a tasty meal high in protein but low in calories)
restaurant quality. Teaching me to cook is the best thing my mum ever did for me.
Love me some bugs but have never cooked them. See them at the Sydney Fish Markets all the time but haven't had the guts to buy them to cook with at home.
I assume you start with raw bugs and go from there?
Care to share your recipe and methodology?
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@mariner4life said in Recipes, home grown goodness, BBQing and food stuff:
also, not to disparage some fine looking cooking, but i have never understood combining beef and seafood. I find surf and turf to be the epitome of "bogans thinking they are classy" RSL fare.
It is all of that but I still love it. Had a Wagyu steak with the crayfish tail and I loved every mouthful, even though it is a wrongun of a combo.
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@RoninWC said in Recipes, home grown goodness, BBQing and food stuff:
@mariner4life said in Recipes, home grown goodness, BBQing and food stuff:
made chilli crab but using Moreton Bay Bugs on the weekend (a tasty meal high in protein but low in calories)
restaurant quality. Teaching me to cook is the best thing my mum ever did for me.
Love me some bugs but have never cooked them. See them at the Sydney Fish Markets all the time but haven't had the guts to buy them to cook with at home.
I assume you start with raw bugs and go from there?
Care to share your recipe and methodology?
oh bugs are easy as fuck!! get a cleaver, cut them in half length-ways (yeah, get green) take the guts out of the head. From there you can cook them how you want. Toss them in a wok with oil chilli and garlic. Do them on a BBQ. Basically cook until the shell goes orange, takes about the same time as prawns. Then the meat just pulls straight out of the tail. so good
chilli crab is pretty easy. Prep your crustaceans of choice. give them a quick toss through the wok to get the cooking underway until the shells start to turn, take out and put aside.
make a paste of onion, garlic, ginger and chilli. Fry it off, then add a tablespoon or so of tomato paste, fry until it darkens. add a tin of tomatoes, a couple of tablespoons of tomato sauce (most important ingredient), 100ml of water and a teaspoon of corn flour as a thickening agent, bit of soy sauce, bit of fish sauce, bit of sugar (all to taste). get the crustaceans back in, and finish their cooking while the sauce reduces/thickens. Just before finishing toss through a beaten egg.
Doesn't take long at all, and tastes amazing.
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@Hooroo said in Recipes, home grown goodness, BBQing and food stuff:
@mariner4life said in Recipes, home grown goodness, BBQing and food stuff:
also, not to disparage some fine looking cooking, but i have never understood combining beef and seafood. I find surf and turf to be the epitome of "bogans thinking they are classy" RSL fare.
It is all of that but I still love it. Had a Wagyu steak with the crayfish tail and I loved every mouthful, even though it is a wrongun of a combo.
two great ingredients. but shouldn't' share a plate
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This is another lamb recipe I really like:
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@Tim said in Recipes, home grown goodness, BBQing and food stuff:
This is another lamb recipe I really like:
You're a real prick ya know!!! I immediately knew I would like that and with Mrs Hooroo up in Auckland, I thought I would make a pig of myself with those but I need to subscribe!
Please copy and paste the method and ingrediants
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@Hooroo said in Recipes, home grown goodness, BBQing and food stuff:
@Tim said in Recipes, home grown goodness, BBQing and food stuff:
This is another lamb recipe I really like:
You're a real prick ya know!!! I immediately knew I would like that and with Mrs Hooroo up in Auckland, I thought I would make a pig of myself with those but I need to subscribe!
Please copy and paste the method and ingredients
Seconded!
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Don't overcrowd the pan.
Ingredients
6 baby lamb chops (1 1/4 pounds)
Salt
pepper
3 tablespoons extra-virgin olive oil
3 anchovy fillets
3 tablespoons drained capers
15 sage leaves
â…› teaspoon red pepper flakes
2 garlic cloves, finely chopped
Lemon wedges, for servingPreparation
Pat lamb chops dry. Season them with salt and pepper, and let rest for 15 minutes.
Over medium-high heat, warm a skillet large enough to hold all the chops in one layer. Add the oil and when it shimmers, add the anchovies and capers. Cook, stirring, until the anchovies break down, about 3 minutes.
Arrange the lamb chops in the skillet and fry, without moving them, until brown, about 3 minutes. Turn them over, and toss the sage leaves and pepper flakes into the pan. Cook until lamb reaches the desired doneness, about 2 minutes for medium-rare.
Arrange the chops on serving plates. Add the garlic to the pan and cook for 1 minute, then spoon the sauce over the lamb. Serve with the lemon wedges.
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@Tim said in Recipes, home grown goodness, BBQing and food stuff:
Don't overcrowd the pan.
Ingredients
6 baby lamb chops (1 1/4 pounds)
Salt
pepper
3 tablespoons extra-virgin olive oil
3 anchovy fillets
3 tablespoons drained capers
15 sage leaves
â…› teaspoon red pepper flakes
2 garlic cloves, finely chopped
Lemon wedges, for servingPreparation
Pat lamb chops dry. Season them with salt and pepper, and let rest for 15 minutes.
Over medium-high heat, warm a skillet large enough to hold all the chops in one layer. Add the oil and when it shimmers, add the anchovies and capers. Cook, stirring, until the anchovies break down, about 3 minutes.
Arrange the lamb chops in the skillet and fry, without moving them, until brown, about 3 minutes. Turn them over, and toss the sage leaves and pepper flakes into the pan. Cook until lamb reaches the desired doneness, about 2 minutes for medium-rare.
Arrange the chops on serving plates. Add the garlic to the pan and cook for 1 minute, then spoon the sauce over the lamb. Serve with the lemon wedges.
I love it how they call them baby lamb chops! I wonder if they know what a lamb is?
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@Hooroo said in Recipes, home grown goodness, BBQing and food stuff:
I love it how they call them baby lamb chops! I wonder if they know what a lamb is?
Ha ha. Melissa Clark has a recipe for bacon and egg pie, so she is at least somewhat familiar with NZ.