Recipes, home grown goodness, BBQing and food stuff
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Wagyu short rib trimmed last night. Dusted with salt and pepper and put on grill using ezilite lump charcoal from foxton which is big chunky and excellent. 7 hours 30 minutes and the meat was the most tender and moist I've ever cooked. Cooked sausages indirect for 30 minutes and they were brilliant. Never had a sausage with a smoke ring before
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@crucial said in Recipes, home grown goodness, BBQing and food stuff:
@canefan said in Recipes, home grown goodness, BBQing and food stuff:
Never had a sausage with a smoke ring beforeYou aren't going hard enough then
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I B-B-Q some tri tip on Sunday. Not a cut I'm used to but there wasn't a lot of choice. All the things I've struggled to find over the last month were of course available but I just wanted a slab of meat that wouldn't take too long as I only had a couple of hrs before food had to be served.
I had read that tri-tip was unforgiving as it is very lean. Used my go-to rub (allspice and smoked paprika) gave it a quick sear went light on the smoke (saved that for the roasted aubergine and tomatoes) and then indirect as low as I could get it for about 45 minutes. Rested it for 20 minutes on a board covered in smashed garlic ands chopped herbs which I then sliced in into. It was freaking fantastic. Lovely char, hint of smoke, rich and moist. Clearly with this cut you can't get perfect uniformity of rareness, but it would be a good piece if you were cooking for any philistines who like their meat medium while you can still get a lovely rare piece as well.
Definitely going to give it a go again.
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@dogmeat said in Recipes, home grown goodness, BBQing and food stuff:
I B-B-Q some tri tip on Sunday. Not a cut I'm used to but there wasn't a lot of choice. All the things I've struggled to find over the last month were of course available but I just wanted a slab of meat that wouldn't take too long as I only had a couple of hrs before food had to be served.
I had read that tri-tip was unforgiving as it is very lean. Used my go-to rub (allspice and smoked paprika) gave it a quick sear went light on the smoke (saved that for the roasted aubergine and tomatoes) and then indirect as low as I could get it for about 45 minutes. Rested it for 20 minutes on a board covered in smashed garlic ands chopped herbs which I then sliced in into. It was freaking fantastic. Lovely char, hint of smoke, rich and moist. Clearly with this cut you can't get perfect uniformity of rareness, but it would be a good piece if you were cooking for any philistines who like their meat medium while you can still get a lovely rare piece as well.
Definitely going to give it a go again.
I can't picture a tri tip. What part of the beast is that?
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@dogmeat said in Recipes, home grown goodness, BBQing and food stuff:
@hooroo It's the underneath of the sirloin. Triangular and weighs about 1 kg.
Nice! Cheers. If not saved for this type of goodness, what would have it otherwise been made into by the butcher?
Going to get one of our beasts done and I try and keep as many of these types of cuts possible but have to let him know. Basically I generally get minimal mince because anything on the bone that is 'rubbish' I get cut into roast size portions and put in slow cooker dry.
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Did a shoulder of pork at the weekend for the first time. Bought a really good quality one pre-rolled in butchers twine. Scored the rind and soaked overnight in brine with 3 parts salt + 1 part brown sugar. Did a dry rub of garlic, coriander seeds, pepper corns and lemon zest in a mortar and pestle. Cooked it for 5 hours on a spitroast in a hooded gas outback BBQ at about 160C, vegetables into the drip pan below for the last hour (potatoes, red onion, parsnips, butternut squash).
Was one of the best things I've ever cooked, amazing crackling on the outside, and the outer meat tasted almost like bacon due to the rub/brine, while the middle was really tender and juicy. There is so much fat / connective tissue inside a shoulder its almost impossible to overcook - internal temp was 95C when I started resting it and it was perfect.
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@hooroo said in Recipes, home grown goodness, BBQing and food stuff:
@dogmeat said in Recipes, home grown goodness, BBQing and food stuff:
@hooroo It's the underneath of the sirloin. Triangular and weighs about 1 kg.
Nice! Cheers. If not saved for this type of goodness, what would have it otherwise been made into by the butcher?
Going to get one of our beasts done and I try and keep as many of these types of cuts possible but have to let him know. Basically I generally get minimal mince because anything on the bone that is 'rubbish' I get cut into roast size portions and put in slow cooker dry.
From an 'English Butcher' ie most NZ ones the tri-tip gets rounded up in the Flank meat and usually minced.
You need to find a butcher that is skilled in breaking down the primals to either US cuts or French cuts, especially in the belly area. Some of the tastiest grilling meats such as skirt, flank, tri-tip, onglet, bavette etc get turned into mince under the training our butchers receive.
Personally, I think the French style of butchery makes the most of the animal but a combination depending on the dishes you make is also a great way, you just need to know the muscles and instruct how you want them broken down.
Check out Brazilian cuts as well. They tend to break out any muscles suitable for grilling so they don't get wasted as a piece of another lesser cut. eg they take the cap off the rump and grill separately. That piece on the top of your rump steak that is tastier and more tender than the rest of it. It may be a funny shape but it can be as tender as eye-fillet with the meaty taste of rump. -
Had some friends over on Saturday and decided to do a turkey, Franklin style
(part 1 of 3)Got the turkey frozen at Countdown, dry brined lightly the night before (it was tender basted ie injected with brine by Tegel) then covered in maldon salt and fresh ground pepper. Meathead suggested injection so I injected the breast with olive oil. On the grill for 1.5 hours @ 325F then I cut up half a packet of butter and put it on the bird and wrapped it in foil in a foil dish to cook for another 40 minutes to 160F. The meat was the most tender and moist I've ever gotten a turkey and I used the turkey infused butter to make the gravy. Awesomeness
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@hooroo I noticed that countdown have 1kg packs of Turkey legs for 12 bucks online. I must investigate further instore..... I only noticed this photo upload option which is great. Here was the wagyu short rib. It wasn't cheap but if you want to impress, it is a showstopper. Check out the moisture in that meat
I removed the membrane around the bones before cooking so that I could slice it like a brisket. It had the jiggles
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Came up empty on Turkey drums at countdown. Found them direct from the source along with all of your special poultry needs
They even do a turducken!
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Bought an Oklahoma Joe offset smoker a couple months ago. Did a full brisket to great success, Short ribs were ok but I reckon another 60 - 90min would have done the trick. My best stuff is pork though. Boston Butt, Baby Backs and Pork Picnics are my thing. Usually over either apple wood or macadamia with Head Beads coconut charcoal. I am full on obsessed with smoking now. I have the OK Joe, Weber Kettle, an upright barrel smoker (home made), a hangi cooker and 1 barely used gas bbq. I honestly only really use the gas bbqs side hob to heat my charcoal chimney - never use firelighters again..
I have smoked mac'n'cheese recently and that was amazeballs. Just about any crappy sausage comes out awesome from the smoker. Bascially like kranskys.
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@raznomore do you pull your pork butt and make sauce?
Gourmet Poultry Specialists | Free Range Turkey | Canter Valley
