We've turned the corner and are slowly but surely heading towards spring and warmer days, so what's on the BBQ ?
Remember.......3 pics MAX per post else they get the red button. And one post per cook.
Simples. 
What are you cooking - July
-
Gumb
Moved the thread to the trash: temporary . -
A couple of nights ago, when it was 4 degrees outside... chuck steak cooked to 47C as slowly as I could, then rested in foil while the eggplant finished. Seared to 54C as close to the coals as I could get the trivet.
A little tougher than other cuts but way better than I expected and the flavour was great. At $16/kg it's hard to not do this again (so I am, tomorrow night).
-
A little tougher than other cuts but way better than I expected and the flavour was great. At $16/kg it's hard to not do this again (so I am, tomorrow night).
These go brilliantly with sous vide. 36 hours.
-
Roasted a small picanha on the Webber with some spuds - a quick sear at the end ,
And forgot to take a photo of it sliced but it was medium all the way thru and very tasty.
-
Free range (i.e shot by a mate) Venison fillet in the BGE.
-
Another piece of the chuck. I wasn't going to bother putting it here except it's the first time I've seared directly on the coals. Turned out great.
-
Bit more action this past week with the Zgrills Mini as I have been flying solo.... with the help of friends & neighbors.
Brined & smoked these drummies I had left over from earlier last week yesterday.
Couple of hours in what I shall call my breathlessness brine then into the Zgrills Mini for around three hours did the trick.
Love how steady the temperature holds on these units.
-
Reversed seared Scotch Fillet in the ZGrills Mini came up a treat.
Done until reached 54c internal then swapped out the grill for the Hotplate.
Simply remove the grill rack & grease tray and switch to high and your good to go in around 10 minutes.
-
*Apologies for the extra photo......let's just say I'm having a
of a day......bar the early morning blood transfusion.Fixed.....rules is rules.
-
These go brilliantly with sous vide. 36 hours.
I keep meaning to give this a try on my days off, but by the time I remember, there is less than 36 hours to go!
Have you tried a roast this way, or just steaks?
-
Have you tried a roast this way, or just steaks?
Just steaks.
-
New Zealand Ora King salmon on the Asmoke using Lumberjack Hickory pellets which gives the salmon a nice mild smokey falvour.
-
Rolled chiken parmigiana cooked on the Cobb using coconut briquettes as fuel.
-
What is a rolled chicken Parma?
-
Dunno, confusing me also. But if I got served that at the pub I'd be stoked
-
Lamb backstrap. Sorry, forgot other pics, this is of leftovers which has been sitting on the bench for a couple of hours.
OK brains trust, pic of the meat, and of the sear, how did I cook it?
-
Given how blue that is, I'd say a stinking hot pan then you waved the lamb over it
-
Both correct. Sous vide 55 degrees, then Solidteknics pan stinking hot.
Participate now!
Don’t have an account yet? Register yourself now and be a part of our community!