What are you Cooking December!

  • A Rare find in Mayberry! Tri-tip, mashed potatoes and Nottingham beans for dinner!




    "There is a principle which is a bar against all information, which is proof against all arguments and which cannot fail to keep a man in everlasting ignorance — that principle is contempt prior to investigation"


  • It is kind of easy to look good when the meat is as nice as this one was. Just a good cut of meat!


    "There is a principle which is a bar against all information, which is proof against all arguments and which cannot fail to keep a man in everlasting ignorance — that principle is contempt prior to investigation"


  • Rump cap reversed seared on the PBC.



    weber performer, weber compact with gas conversion, napoleon rodeo, pro q 20", PBC, ziggy portable, ozpig with rotisserie, pro smoke offset, pit boss mini kamado, asmoke portable, master built 560.

  • Beef shorties.

    S&P only.

    Done in the ugly drum over a blend of lump and briquettes, with a bit of pecan for flavour

    Homemade Ugly Drum - Weber Go Anywhere - Hark Texas Pro Offset - Weber Kettle x2 - Weber BabyQ - WeberQ3200 - Fire Pits - Rotisserie

  • 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...

    "There is a principle which is a bar against all information, which is proof against all arguments and which cannot fail to keep a man in everlasting ignorance — that principle is contempt prior to investigation"


  • As the Rolling Stones would say...Brown Sugar...

    Oh yeah. you did say that. Next time :D

    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.

  • stuck at home with Covid - finally felt like eating so pizza it was .

    Never enough BBQ


    Primo XL, Imperial Kamado, Pro Smoke Offest, Pot belly stove, Flaming coals Spit , Jumbuck 'Rondo' Med spit, Webber Kettles, Small SS battery spit , 5 Burner beefmaster, gasmate portable bbq,

  • Both good lookin pies!

    "There is a principle which is a bar against all information, which is proof against all arguments and which cannot fail to keep a man in everlasting ignorance — that principle is contempt prior to investigation"


  • Mine is real simple. I really know little about it, it just makes dough for pies the way I like. Use all AP if that is all you can get easy!


    This makes about 3...35cm pies.


    500g All Purpose

    500g OO flour

    600ml warm water

    200ml Oil, I like EVOO

    7g Active yeast

    30g salt


    Mix the flour and oil and let sit 20 minutes. Bloom yeast, add it and water. Mix 30 seconds and let sit for 20 minutes (autolyse).

    Knead for about 15 minutes.

    Let rise 1 hour to 90 minutes.

    Pretty much ready to use. Make ball, let proof for about 30 minutes and make pie.


    Hopefully someone that knows what they are doing will post theirs!

    "There is a principle which is a bar against all information, which is proof against all arguments and which cannot fail to keep a man in everlasting ignorance — that principle is contempt prior to investigation"


  • 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.


    Edited once, last by NT Lad ().

  • 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.



    Traeger - Weber Family Q - Ziggy Twin Burner - Charcoal Grill - Akorn Kamado - Hark Tri Fire - Jumbuck Pizza Oven - Go Anywhere - Asmoke Pellet Grill - Hibachi Grill - Anova Sous Vide x 2

  • NunezLFC


    Check this LINK.

    and..

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    Jumbuck 7 burner with hood. Baby Weber kettle. 52" Kettle. Weber Go Anywhere. 5' SS Spit rotisserie. Offset smoker. Akorn Kamado. :) ASMOKE AS500N. Hibachi.:bbq:

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