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Author Topic: The BBQ Thread  (Read 472803 times)

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Offline Dez

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Re: The BBQ Thread
« Reply #4020 on: January 20, 2018, 09:44:34 AM »
That shoulder came up a treat by the looks Nige!
Cooking my favourite today. Will see if this Cape Byron Angus is any good, looks fanfattytastic in the raw.

Before.
Also fancies pellicles.

Offline hammer

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The BBQ Thread
« Reply #4021 on: January 20, 2018, 11:53:52 AM »
Hot Bbq....TODAY!



1/4lb: burnt ends (brisket), pulled pork, spare ribs & baby back ribs.
« Last Edit: January 20, 2018, 11:56:07 AM by hammer »
"Life's too short to lager, but not too short to brine"

Offline Dez

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Re: The BBQ Thread
« Reply #4022 on: January 20, 2018, 02:59:00 PM »
No fair!
Mines still a few hours off and I'm starvin marvin.
Looks the goods though Hammer, living it up by the looks, enjoy!
Also fancies pellicles.

Offline vortex

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Re: The BBQ Thread
« Reply #4023 on: January 20, 2018, 04:01:08 PM »
Hot Bbq....TODAY!

1/4lb: burnt ends (brisket), pulled pork, spare ribs & baby back ribs.

Where was that Hammer? I've got a few days in SF and LA to kill in August; keen to get to a good BBQ place while I'm there.
Brewing blog.
Bite off more than you can chew; then chew like hell!

Offline hammer

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Re: The BBQ Thread
« Reply #4024 on: January 21, 2018, 01:09:54 AM »
Hot Bbq....TODAY!

1/4lb: burnt ends (brisket), pulled pork, spare ribs & baby back ribs.

Where was that Hammer? I've got a few days in SF and LA to kill in August; keen to get to a good BBQ place while I'm there.

I’m in Atlanta.

I didn’t do any bbq places in San Fran. Plenty to do there though - really enjoyable place. Also if your super keen you can hire a car and go visit Russian river brewery. Nice drive and you Can go via serada nervada taproom and Muir woods. Stay within walking distance of the brewery.
"Life's too short to lager, but not too short to brine"

Offline cronessa

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Re: The BBQ Thread
« Reply #4025 on: January 21, 2018, 08:09:35 AM »
Lamb shoulder on brioche with beetroot and zucchini pickle.
All homegrown and homemade.

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The buns look great Nige. I've tried making brioche before and they were ok but a bit heavier than you'd want.

What was your recipe / method?

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Offline NigeP62

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Re: The BBQ Thread
« Reply #4026 on: January 21, 2018, 09:48:22 AM »
Lamb shoulder on brioche with beetroot and zucchini pickle.
All homegrown and homemade.

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The buns look great Nige. I've tried making brioche before and they were ok but a bit heavier than you'd want.

What was your recipe / method?

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Will chuck it in the bread thread also.
225gm Bread flour
Pinch salt
1 tbsp caster sugar(adjust to taste)
7gm Dry yeast
2 eggs beaten
50gm melted butter.
2 tbsp warm water
Mix together dry ingredients.
Add eggs, butter and water and knead for 5 minutes.
Leave to rise in oiled bowl until double in size.
Re knead dough for 2 minutes and shape into rolls. Makes 6 large or 10-12 slider size rolls.
Cover with oiled clingwrap and let rise for 30 minutes, egg wash then bake for 10-12 minutes at 220c.

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Offline cronessa

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Re: The BBQ Thread
« Reply #4027 on: January 21, 2018, 11:07:43 AM »
Cheers Nige, I'll give it another crack

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Offline NigeP62

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Re: The BBQ Thread
« Reply #4028 on: January 21, 2018, 11:19:09 AM »
Cheers Nige, I'll give it another crack

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Great fresh but do benefit from a quick steam or zap in the microwave from day 2.

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Offline Malted

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Re: The BBQ Thread
« Reply #4029 on: January 21, 2018, 08:01:08 PM »
Sous vide black angus rib fillet flashed on the BBQ. Do you think there is too much veg?
If it ain't half off, it ain't on sale!

Offline hammer

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Re: The BBQ Thread
« Reply #4030 on: January 22, 2018, 01:30:16 AM »
Sous vide black angus rib fillet flashed on the BBQ. Do you think there is too much veg?

I hate it when a good steak is smothered in vegetables
"Life's too short to lager, but not too short to brine"

Offline gadjitsteve

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Re: The BBQ Thread
« Reply #4031 on: January 22, 2018, 12:43:55 PM »
Sous vide black angus rib fillet flashed on the BBQ. Do you think there is too much veg?
Thats disgusting.

Not the veg but the fact you dare disrespect that lovely piece of cow with its presence.

Offline Himzo

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Re: The BBQ Thread
« Reply #4032 on: January 22, 2018, 01:09:57 PM »
Sous vide black angus rib fillet flashed on the BBQ. Do you think there is too much veg?
Thats disgusting.

Not the veg but the fact you dare disrespect that lovely piece of cow with its presence.

I bet theres tofu on the bit of the plate thats been cropped   :85:
“It is difficult to get a man to understand something, when his salary depends upon his not understanding it!”

Offline cronessa

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Re: The BBQ Thread
« Reply #4033 on: January 22, 2018, 08:40:26 PM »
Sous vide black angus rib fillet flashed on the BBQ. Do you think there is too much veg?
Those chips are weird looking.

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Offline GlycolGlen

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Re: The BBQ Thread
« Reply #4034 on: January 23, 2018, 08:43:57 AM »
No veggies or salad in sight, brew day lunch on Sunday. 60 litres of Dr Smurto's Golden Ale laid down in another perfect brew day.

Offline Malted

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Re: The BBQ Thread
« Reply #4035 on: January 23, 2018, 07:13:56 PM »
No veggies or salad in sight, brew day lunch on Sunday.
My sister inlaw says "You don't make friends with salad!"
If it ain't half off, it ain't on sale!

Offline Malted

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Re: The BBQ Thread
« Reply #4036 on: January 23, 2018, 09:04:03 PM »
So I cooked this bit of rump on the BBQ. Sensational! Woulda been great if it was rib fillet but woulda probably been out of my price range.

It was thinner than expected so i got the bbq up to around 300oC and gave it 1.5 mins each side. I didn't specifically aim for that temp, it is just what the BBQ got to in the preheat period whilst i distracted the little 'un whilst the missus had dinner. I didn't cook to time as such but watched how it cooked and reacted to it whilst keeping a look at the clock.

It was super caramelized but nice and pink in the centre. To be honest it was more on the medium rather than medium-rare but still - 'juicy as balls!' I can't complain, it was a great meat treat.
If it ain't half off, it ain't on sale!

Offline NigeP62

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Re: The BBQ Thread
« Reply #4037 on: January 26, 2018, 02:44:27 PM »
Just a small pork shoulder today so fired up the cheapie Gasmate.

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Offline DrSmurto

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Re: The BBQ Thread
« Reply #4038 on: February 11, 2018, 10:36:55 AM »
4 total fire bans in a row has me itching to burn. Got a few big sets of beef ribs from the Gumeracha butcher. 90C with apricot wood. Will baste with bbq sauce later.

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Offline DrSmurto

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Re: The BBQ Thread
« Reply #4039 on: February 12, 2018, 01:58:52 PM »
Juicy!

https://youtu.be/-BV1DpLxb2k

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