Posts by Ray C
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Code violation, warning given.
My bad...
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I much prefer cooking the day before
+1 for this. I took the roasts off at 60c internal. Rested in foil, sliced cool and reheated on Sunday in slow cookers. Meat was still pink and tender to chew.
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Went off without a hitch, no complaints,
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Outstanding so far
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I like the look of this, I would have one in a flash!
I'm extremely surprised you don't have 1 mate
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recommendations for a new flat top. The ziggy is nearing the end of it's life and to be honest, i prefer a flattop. Saw this and it peaked my interest...
https://www.bunnings.com.au/char-griller-premium-flat-iron-4-burner-griddle-gas-bbq_p0353728
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I’ve been given the task of cooking the lamb and beef for the early family Xmas lunch next Sunday. I have a good looking lamb leg and a lovely marbled piece of chuck to g into the GMG. I’ll be cooking Saturday and reheating in a slow cooker on Sunday. Any tips will be greatly appreciated
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Was trying to make a "thicker" crust then normal. Accomplished it, but got scared it would be doughy, and over cooked it by about 4 minutes.
Mu cousins in Italy blind bake their bases in their wood oven mate, cook the base without toppings till half done, add toppings and put it back in, theory is the base is done and the toppings aren't scorched...
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Bulgogi marinade
Duly noted, Thank you
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Coriander seeds are very different to the leaves. As someone with the coriander soap gene, can you taste ground seeds in the same way? For example, if ground coriander is used in a curry paste?
I'm unsure...
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First crack at jerky. 2 flavours, 6 hours in GMG at 72c… Turned out ok
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Another batch of jerky.
This time I kept the flavouring simple with soy sauce, sugar, apple cider vinegar, paprika, hot paprika.
The flavour is superior.
I cut against the grain and despite the consensus, I'm finding this tougher and chewier. It's still enjoyable...
What type of salt are you using mate? How big is a "batch"?
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Did a chuck in the Weber
Love chuck, so much more forgiving than brisket.
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I reckon about 6-8 hours on the lowest heat setting (150f/65C).
cheers mate, Sunday looks like the day for me
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I made some jerky in the GMG.
How long did you leave it in for mate?
I too want to try this in my DB
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and just now 12-15 hours...