Show us your stuff !
3 Pics per post max.
1 post only per cook.
And don't forget, we love more detailed posts and more pics in the Livestock/Airborne/Aquatic sections too, so if you have more pics, that's the place to post.
Show us your stuff !
3 Pics per post max.
1 post only per cook.
And don't forget, we love more detailed posts and more pics in the Livestock/Airborne/Aquatic sections too, so if you have more pics, that's the place to post.
So this is a meal called Wazza's surprise. I ripped it off from a restaurant my future bride and I went to 20+ years ago. I can't even remember the name of the restaurant, but we went there regularly, and they called it "the name of their restaurant's" surprise.
It's probably evolved over the years, but the basic premise is:
Turkish bread toasted on one side, (sour dough or the like will work), top that with basil pesto, lettuce, red onion, slices of tomato, BBQ chicken breast sliced, jars of artichokes and sun dried tomatoes on top, avocado, then top with an avocado or basil dressing. vegies can change depending on what's available.
It just works. Serve open sandwich style. Enjoy.
made pulled pork sushi and rice paper rolls
I love sushi being taken past it's origin, it works so well with western flavours as well.
Genius Dwayne , genius.
made pulled pork sushi and rice paper rolls
Why have I never thought of this? It's a combo of my 2 favourite cooking styles. Thank you Dwayne
Chicken Fried Steak with Cream & Pepper Gravy!
If this is supposed to be just BBQ, I gotta quit posting in it!
Butterfly leg of lamb. Reverse sear. About an hour on the WSM at 160C with a couple of chunks of that Applewood I got from the orchard at Bilpon earlier in the year then a little rest and a quick sear on the gasser. Served with roast potato and broccoli. So much less guesswork cooking the lamb than the method we used to use which was gasser all the way but no thermometer to check doneness.
That is EPIC(!!!!) Jimmy70! And the chips look amazing too.
seaelem thanks.
The chips were done in a Kmart Airfryer just the Mccains Pub style extra Crispy ones.
Sides are the bosses domain i just look after the proteins.
Son has gone in today to have his Tonsils out hence he wanted a good steak for Dinner last night.
gone in today to have his Tonsils
Lol....when I was very very young I had mine out........home to Ice Cream & Jelly they said back then.........apparently for dinner that night I wanted the chops that everyone else was eating .
I tried a colesworth pre marinaded butterflied leg of lamb Sous vide, then finished on the Ziggy.
Bath was at 60 degrees, as the kids like their lamb medium/well and I don’t mind it like that either.
Marinade was a bit strong, but came out nice and tender.
Starting to like the easy, foolproof Sous vide method for cooks, especially if I’ve got other things to do.
Not the prettiest pics, but you get the idea…..
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