What are you cooking - March

A simple midweek cook. Don't ask about the okra, I have no good answer except that we had two in the vege patch.

Quote from Bduza

A simple midweek cook. Don't ask about the okra, I have no good answer except that we had two in the vege patch.

Is that half a cabbage behind the drumsticks? Is it cooking over direct or indirect heat?

Quote from RobB

Is that half a cabbage behind the drumsticks? Is it cooking over direct or indirect heat?

Half a wombok or chinese cabbage. Direct in this case but that's not necessary.

I sprinkle salt, pepper, whatever spuces or rub seems nice at the time. Usually something with some kick.

Then lots of olive oil, and let that soak in for a while. Can massage it in also.

Start it on its back, then finish it cut side down. I usually try to get a bit of char on it at that point. If you don't like it to crunchy, slice into the heart a bit to expose it more, but I like the undercooked bits so I don't bother.

Children requested burgers:

12 hr pulled pork, in the primo- banksia for smoke.

Back here in West Virginia and parts of Ohio & Pennsylvania they have a place called Biscuit World. They have some really good Monster Breakfast Sandwiches. My favorite is the Thundering Herd. A close 2nd is the Duke. This is my homage to the Thundering Herd!

Chook, direct heat, 200C at the top vent. 1 lump of oak, smoke was frustratingly dirty.

Picked up a free Weber, her lid is pretty beat up and was filthy when I got her but after a thorough clean still cooked a leg of lamb to perfection. Not bad for a 23 year old DD!

100% OO, about 55% hydration. Memphis Pro @ 550° for 7 minutes, 5 minutes @ 450° and 2 minutes on off! Hot Sausage, Salami does not belong on Pizza and black olives! Live and learn!

I made Japanese style Chinese fried noodles the other day.

I have sprinkled some Katsuo-bushi / dried bonito and Áó-nórí / green sea vegetable.

Yukkie’s Bar is an imaginative bar.

Last time I made one, I hard boiled the egg, a no no for a true Scotch Egg. This time, sous vide at 190 for 8 minutes. Whites prefect, yoke a little hard for what I think a Scotch Egg yoke should be. And on a side note, to much work, give me 2 over easy eggs over a biscuit with sausage gravy. Half the time, twice as good!

Gozney dome roast pork, potatoes and honey/chilli greens

Chicken on the roti.

Steak last night. I seared it for a little too long. It was a little too hot down there. I know this because I also lost some arm hairs.

Boneless pork belly from Costco.

Greek souvlaki, marinated overnight with just salt, black pepper and water.

Brined a whole chook earlier in the week using Captain Cook's brine recipe.

Decided to give smoking it a go on the Masterbuilt portable.

Had picked up some oak & some Cherry chunks from bunnings a few days prior.

Interestingly when I got home with these wood chunks I was surprised see they both originate from China.....Samba & Matador brands....... suppose I should not be surprised though!

Anyhows I went with some cherry for the chook and gave it around 30/40 minutes of smoke then cranked it up to180cish until it reached around 78c in thigh region.

Bloody impressed with the result, the chicken had a really nice smoky flavour to it.

You just don't see these prices around here much anymore. So when I do, I have a friend who just loves BBQ Pork Butt. So when I can make someone happy for $8, I am gonna try and do it! A coat of molasses, brown sugar, & S n P! What floored me, was checking local per pound prices. We have 3 BBQ places in Mayberry...Shawn's & Uncle Elders is charging $22/lb., & Burnt Ends is Charging $18/lb. That just shocked me! I was real pleased with the Bark & Color!

Eye of round from woollies. Slightly under my ideal temp in the centre but no one seemed to mind. About 2 hours at 107C with mesquite lumps, then a sear at the end after resting a while.

Could be an interesting cook on the Davy Crockett.

Getting Wild temp swings.

Overnight cook at this point.