(Topic ID: 265617)
Woolgoolga
Quoted from punkin:Satay prawns over the charcoal is the plan. Got some pork ribs marinating in chilli and sweet plum to go in a bath tomoz.
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Westland, MI
Quoted from Bax1:My version of kafta with no onion or garlic
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I love kefte. I used to work with a turkish guy, and every friday his wife sent kefte for me too. And sometimes lamachun. Aaah.
Had to look up what lamachun is and sounds tasty. We have a ton of Mediterranean bakeries here and they make meat bread or cheese bread. That lamachun kinda sounds like the meat breads we can get. May have to try that this weekend
Quoted from Bax1:Had to look up what lamachun is and sounds tasty. We have a ton of Mediterranean bakeries here and they make meat bread or cheese bread. That lamachun kinda sounds like the meat breads we can get. May have to try that this weekend
Its a very good brunch with a tall black coffe.
Quoted from Bax1:Smoked then grilled chicken wings.
Smoked then deep fried are the best f'n wings I've ever had. The place started cutting corners though and you could tell they weren't smoked long enough. When they did it right, they were f'n awesome. Home-made blue cheese dressing too.
Quoted from mcluvin:Smoked then deep fried are the best f'n wings I've ever had. The place started cutting corners though and you could tell they weren't smoked long enough. When they did it right, they were f'n awesome. Home-made blue cheese dressing too.
I was thinking about frying them after but after doing yard work most of the day I said f it. Will do that next time for sure! Had a good 2 hour smoke on them. Very tasty!
Rockbox flatbread sandwiches with the leftover bbq Char Siu pork From the steam buns I made on Friday.
Last pic is steaming 4 of the 20 steam buns.
Sorry for abbreviating the word picture!
I don’t know why it was so good but we ate the steam buns with my homemade mustard and some sweet caraway sauerkraut?!
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High functioning alcoholics surf and turf.
11am and the home butchered pork belly is going over lump charcoal with a quick and dirty rub.
Sous vide buttered herb potato's going on for an hour at 87C now, and local fresh prawns.
Easy heat tonight for the meat and spuds, put a garlic bread on and done. Serving a couple of mates tonight too.
Halfway there. spuds are done. Anyone who likes boiled or steamed potatoes would love these. some duck fat, butter and olive oil are all that's in these ones. no outside water watering down the potato flavour.
Pork belly has been slow cooking with the lid on for an hour, just opening it up now to get some colour and finish it off for another hour or so.
DinnerDoneBeforeNoonPunkin
Making a Swedish staple dish today, peasoup.
First boiled the(smoked) pig leg for three hours, and now boiling the peas in the "schweinhaxe boil water" for 1.5 hours. Its really hard not to eat the meat during the long wait. So damned good.
IMG_20200822_164657 (resized).jpgIMG_20200822_164822 (resized).jpgQuoted from mtn-:Making a Swedish staple dish today, peasoup.
My favorite soup.
I just ordered a smoked ham shank from Mahogany Smoked Meats and will use the hock and trimmings to make a batch.
Quoted from tracelifter:My favorite soup.
I just ordered a smoked ham shank from Mahogany Smoked Meats and will use the hock and trimmings to make a batch.
https://smokedmeats.com/?gclid=Cj0KCQjwhIP6BRCMARIsALu9Lfnr35n9bszCILFQm1XnRNqz5INulXN3l6MvBSc1UAB9yviu7dOcrUYaAvnMEALw_wcB
Is that cured? Or how is it transported?
Quoted from mtn-:Is that cured? Or how is it transported?
Slow smoked with mahogany logs.
They only ship to Ca., I order bacon, ham etc. twice a year and stock the freezer.
Haven’t made much that’s been picture worthy. Deseeded 5lbs of roasted hatch chili’s and bagged them up for freezing. Dinner was grilled mahi with pesto and 4 cheese risotto
0C7CF5A6-A9FB-4A7F-93D5-C566D91F8DC9 (resized).jpeg4E0B0A16-6E35-416B-A800-39A6C56BD870 (resized).jpegC08C0E61-8FB6-4197-9A16-868245CEA3A1 (resized).jpegQuoted from JohnnyPinball007:And where's the meat? Or seafood?
Fillet steak doesn't count as meat?
https://www.google.com/search?q=entrecote&oq=entrecote&aqs=chrome..69i57&sourceid=chrome&ie=UTF-8
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