Ottawa, ON
Quoted from mtn-:Looks awesome. How do you make those kafta things? Is it minced beef?
It’s made of ground beef, parsley, minced onion, salt, pepper and spices - sumac and seven spice is commonly used.
(Topic ID: 265617)
Quoted from cdnpinballer:It’s made of ground beef, parsley, minced onion, salt, pepper and spices - sumac and seven spice is commonly used.
Hmm. No binding agent? How come it doesnt fall off?
Woolgoolga
Quoted from mtn-:Hmm. No binding agent? How come it doesnt fall off?
This was my first time making beef kafta on swords and yes the meat eventually did want to come off so I put a grate underneath for the final cooking phase and that worked out fine. I later asked a Lebanese friend about how to make sure the meat sticks and he said to freeze the loaded swords a bit before cooking so I’m going to try that next time and see what happens. There is a large middle eastern community here in Ottawa and I’ve seen restaurants make beef kafta this way with swords over wood charcoal so it’s definitely possible!
Quoted from mtn-:You are tekneeq, punkin
It's true. It's about the oval shape and the way it's kneaded onto the flat of the skewer blade. youtube it if you doubt. But i have nothing to win, i know how to do it.
To clarify: you are supposed to cook the kafta over charcoal with no grate. Also you kind of slide the meat through to the side of the sword not the top as if you were making a Shish kabob. Here’s a video of the technique although for a different kabab variation.
Westminster, MA
Quoted from DaveH:Had some bananas a bit too long, and they turned themselves into bread yesterday.
https://www.allrecipes.com/recipe/17252/chocolate-banana-bread/
Try this chocolate banana bread recipe -- it got rave reviews at my house last week. The sour cream makes it!
Not sure what you call this cut at all in America, but here its normally grounded up for burgers or used in stews. Its a back piece.
Since brisket is extremly expensive and hard to find here, I use this cut, to get something atleast alittle similar.
Im not really happy with the end result, should have left it another hour. Was ok atleast.
IMG_20200613_191832 (resized).jpgIMG_20200613_214425 (resized).jpgAll the hard work/prep is done. Homemade bbq sauce is simmering for the ribs later. 20200614_092249.jpg20200614_094145.jpgMade two rubs. One for pork and one for the chicken. Chicken and ribs are going on the smoker later. 20200614_093432.jpg20200614_094012.jpgMarinated some pork chops and chicken breasts for the grill at lunch.20200614_094120.jpg I'm already ready for a beer and it's only 10am. Lol
It's funny, it's like you guys are just discovering the aussie way to BBQ and we are just finding the US style BBQ. Offsets have only really started appearing here the last ten years or so, before that (and still now) every house has a BBQ that you guys call a grill with flatop. Either 4 or 6 burner.
That's all you can buy in most stores here.
Just dropped a 5+ pound prime rib into the roaster. In the meantime been baking Doubletree Hotel cookies.
8CCCE726-F0F3-43A9-ACAB-EBC17FE79CC3 (resized).jpegF9751597-44A2-4A14-A694-F6E2537DE962 (resized).jpeg595E0FC1-CC78-4B37-A2FB-375558D8F869 (resized).jpeg7FEE052C-59A6-4EC6-9210-E3E205544679 (resized).jpeg52B9FBDC-571F-4F75-B55F-A895827F2A06 (resized).jpegQuoted from Chisox:That just gave me a food boner Jay. You cook that flank and veggies on the Weber?
Haha, I’m over at Bo’s, he’s on grill duty and I have the flattop, veggies on the Blackstone.
Quoted from Jaybird815:[quoted image]
Just got Bkackstone for early Father’s Day.I put it together and now my wife has taken over!But she won’t touch my Weber Ketgle and smoker haha
Did some lazy cooking today. Chuck roast in a crock pot. I always use 1 cup water, one can beer must be a hoppy ipa and beef better than bullion. Gravy from the juices
1C93498E-9180-4E6B-8A2E-6EEDA333C266 (resized).jpeg4A032EA1-D324-4533-8675-2C2C802AAFE0 (resized).jpeg887CA95D-CC17-4200-8A4B-9F0543AC2976 (resized).jpeg9A9B4BC5-97BC-4591-9350-70F4167D212F (resized).jpegTomahawk. First time, because this is a really expensive cut and Id rather spend my little money on pinball.
It was smoked for 2.5 hours with hickory at exactly 100 degrees celsius, then seared at maximum. Awesome. Meat for a few days.
IMG_20200620_202206 (resized).jpgIMG_20200620_214217 (resized).jpgIMG_20200620_222612 (resized).jpgQuoted from ovfdfireman:Smoked pork butt for 12 hours, then made some carnitas
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Looks good. All these food posts that is 
Quoted from dirkdiggler:Made my first sourdough loaf today. I'm thinking fancy grilled cheese or maybe just some butter and a bowl of homemade chicken soup from yesterday.
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One big grilled cheese! 
Quoted from cdnpinballer:Did some applewood smoked lobsters tonight for Father’s Day. Best lobster I’ve ever had.
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I've never thought about smoking a lobster. I need more details....
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