Billy Grills I abs did not know you could do that with cheeks and will 100% be cooking them real soon. Amazing thanks.
What are you cooking - January
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Gumb -
January 2, 2021 at 6:50 PM -
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Billy Grills I abs did not know you could do that with cheeks and will 100% be cooking them real soon. Amazing thanks.
They are sensational and such an easy cook
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Firing up the Santa Maria for char siu chicken and Korean chicken Kamado for the leg of venison Cyprus spit for the pork belly
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Pork scotch is another name for pork neck and it works as well, if not a bit more forgiving, than pork shoulder when doing pulled pork.
It looks like it's very close the the coals, how long did you cook it for and to what temperature ?
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it was about 6 hours, I cannot monitor temperature at the moment (once the banks lends us money for a house I will spend again).
I moved it further out after that photo as you can see it was getting burnt. Recipe said 3 hours open and 1.5 hours in foil, the 1.5 hours in foil extended as it wasn’t tender enough, so just cooked until I could shred it.
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For a better result, cook it at a lower temperature by using the snake method. A 2kg scotch can take up to 10-12 hours unwrapped or less if wrapped after it hits the stall, which is around 70c internal. In that case, and without a thermometer, I'd say cook for about 4 hours, wrap and cook for another 2. Then probe it with a wooden skewer and when you feel no resistance, it's done. Then, and this is important, rest it in the foil for at least an hour before opening.
You are flying blind without a way to monitor temperature and they aren't expensive like this one on eBay for $20.....
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Tomahawk steak reverse sear on the weber. Just me tonight so think I've bitten off more than I can handle.
Simple meal with my own SPGO rub (14/14/3/3) bbq onions and beer batter fries.
Paired with a 2015 Taylor's Shiraz.
Will heat the rest up tomorrow in the sous vide at 130f.
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Good to see the Jr getting some love Kookabanus
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Mexican spiced chicken with what I call my taco salad. Only this time Coles wanted stupid money for seedless grapes, so I substituted with water melon. Worked really well.
That salad looks great! What's in it? I see cherry tomato, onion, corn, the watermelon, coriander? Anything else?
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That salad looks great! What's in it? I see cherry tomato, onion, corn, the watermelon, coriander? Anything else?
You pretty much got it all. As soon as I get some spare time I'm going to put up a post about my cheat tacos which use this salad. I'll go into more detail there, I've got the pics, just need to write it up.
What you have written above, but the onion is red onion. The corn needs to be blackened on a bbq before cutting off the kernels. Red seedless grapes are better than watermelon, just halve them. I do want to try mango at some point. The salad needs that 1 sweet element so I want to have a play with that.
Only thing you missed as you can't see it is a couple of limes squeezed over the top. My wife and I fight over who gets to take the left over salad to work for lunch.
Oh, and avacado. I don't mix the avocado in as it breaks apart, hence served to the side or on top.
I'm also wondering if you should get a prize for the first person on here to ask about a salad and not meat
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I'm also wondering if you should get a prize for the first person on here to ask about a salad and not meat
I went for the Big Red Button but I'm willing to let it go, just this once.
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