A Rare find in Mayberry! Tri-tip, mashed potatoes and Nottingham beans for dinner!
What are you Cooking December!
-
It is kind of easy to look good when the meat is as nice as this one was. Just a good cut of meat!
-
If a pizza and a kebab had a love-child, it would be lahmacun.
-
Rump cap reversed seared on the PBC.
-
Chook and corn on the Pit Barrel!
-
Beef shorties.
S&P only.
Done in the ugly drum over a blend of lump and briquettes, with a bit of pecan for flavour
-
My first low and slow on the new kettle: baby backs using the snake method with some plum wood. I’m still on a learning curve with the new toy, but if it only gets better from here then I can’t complain!
-
Pastrami #3
I adjusted the rub this time (thanks Bentley Meredith )
paprika, garlic powder, granulated onion, coriander seed, less (but still a lot of) pepper. And on a whim I added some italian herb mix that has some chili in it. It's definitely a lot closer to that complex deli-pastrami taste I've been chasing.
My 5 year old son hosed the bbq down about 30 mins in, including the Smartfire fan controller, which started reporting all sorts of temps on inputs that had nothing connected, so I busted out the tip top temp and did the cook that way. It really does work well - held 110C for 8 hours. Had me wondering why I bought the smartfire in the first place.
The Smartfire is okay - pulled it to bits and let it dry out for a few hours. Not much to them really. -
As the Rolling Stones would say...Brown Sugar...
Oh yeah. you did say that. Next time
We seem to be doing some kind of sandwich meat once every week or two these days. Pickled pork when there's less time. It's a good money saver, tastes great and lasts a lot longer than store-bought.
-
Rump cap reversed seared on the PBC.
Sensational. Great cut of meat.
Did my first one last week, Picanha style.
I’ll try a whole one with a bit of smoke, reverse seared next.
-
How is it December already.
Pizza again. It took me until the last one to properly get the hang of it, but it was an improvement over last time.
-
stuck at home with Covid - finally felt like eating so pizza it was .
-
Anyone willing to share a pizza dough recipe?
-
Anyone willing to share a pizza dough recipe?
I just use the one on the back of the Lighthouse pizza and bread flour box.
Chuck it in the bread maker, two hours later, into the Ziggy on full boar and it’s pizza time!
Not pizza oven standard, but goes ok.
-
Kept a slab of Rump Cap from my cook last weekend.
Quick sear on the gasser with mash and peas.
Not the best pic, but jeez, it was tasty!
My new favorite cut!
-
Anyone willing to share a pizza dough recipe?
There have been quite a few discussions on here about pizza dough over the years including method, I'd love to have the time to give some of them a go as they look great. Have a search and see what pops up, it looks sensational.
-
Check this LINK.
and..
External Content youtu.beContent embedded from external sources will not be displayed without your consent.Through the activation of external content, you agree that personal data may be transferred to third party platforms. We have provided more information on this in our privacy policy.
Participate now!
Don’t have an account yet? Register yourself now and be a part of our community!
