Recipes, home grown goodness, BBQing and food stuff
-
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
-
-
@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
-
-
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!
-
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.
-
@raznomore do you pull your pork butt and make sauce?
-
@canefan I like spicy as shit sauce and make one out of jagermeister and fresh birdseye chilli(with some other stuff thrown in onion powder, garlic powder etc..). I am not a huge fan of over saucing. You go to all the trouble of cooking something for 12 hours sometimes only to cover it in sauce? Yeah , nah.
I know its the american way to drown the pulled pork in sauce afterward but I am more likely to put some on the side. I will only pull about half as well. i like chunks and the odd slice. I bought a brisket knife that I get a butcher mate to sharpen for me and that will slice really delicate stuff.
-
@raznomore sounds more like me. I don't like it all saucy and bitsy as you say. I must have a go at pork butt. I tried porchetta/pork belly but the skin didn't really crisp up like it does in the oven. I don't think I cooked it long enough or hot enough to get it really soft
-
@canefan I did a Porchetta at Xmas but used the Gas BBQ and spit attachment. Because its rolled it was the best way in a short amount of time to get the crispy crackling all the way round. It was really good. We did chicken liver filling with porcini mushroom, pine nuts and herb filling. Was my first time making it. Mushroom was a little over powering but it was still bloody good.
-
@raznomore I'm assuming you used direct heat? Indirect heat isn't going to get my crackling crispy but it stops it burning up quickly. I'm waiting on a tool to remove the heat shield during a cook then maybe I'll get the best of both worlds
-
@canefan I use indirect mostly. More control that way. I use to practice with pork hocks to get the low and slow, fall off the bone cook but attempting to get crunchy skin. If you go indirect but up the temp you cans till get the crackling. I don't believe it's always about correct temp though. The rind thickness plays it's part too. I will eyeball it a lot of the time.
-
Went to a mates cabin a few weeks back and we did a pork neck in an 'earth oven' (dug a hole, put some stones in it, had a big fire there for four hours and then put the meat there and filled the hole, dunno if that is the right word), put some salt, honey, chilli, garlic powder etc.. on the meat and had it season for about 6h, then wrapped it in butter paper, foil, and wet newspaper(put some onions, carrots and garlic with it)
It was in the hole for 8h and when we got it out and on the table, it took less than ten minutes for five guys with forks to destroy, no sauce needed. It was fucken amazing.
-
@sapetyvi said in Recipes, home grown goodness, BBQing and food stuff:
Went to a mates cabin a few weeks back and we did a pork neck in an 'earth oven' (dug a hole, put some stones in it, had a big fire there for four hours and then put the meat there and filled the hole, dunno if that is the right word), put some salt, honey, chilli, garlic powder etc.. on the meat and had it season for about 6h, then wrapped it in butter paper, foil, and wet newspaper(put some onions, carrots and garlic with it)
It was in the hole for 8h and when we got it out and on the table, it took less than ten minutes for five guys with forks to destroy, no sauce needed. It was fucken amazing.
Sounds amazing.
In NZ we call thank a Hangi ("Hung-ee") Very traditional Maori way of prepapring a feast
-
So bought a brisket(point only) with the intention of having it for the test. Went to give the smoker a bit of a clean up and found a family of rats had decided to call it home.
Scared the absolute shit out of me. I will never leave a vent open again, I will have to also BBQ daily to ensure they do not come back..
-
@raznomore said in Recipes, home grown goodness, BBQing and food stuff:
So bought a brisket(point only) with the intention of having it for the test. Went to give the smoker a bit of a clean up and found a family of rats had decided to call it home.
Scared the absolute shit out of me. I will never leave a vent open again, I will have to also BBQ daily to ensure they do not come back..
What did you glaze them with? Any brining, or did you just use a rub?
-
@crucial said in Recipes, home grown goodness, BBQing and food stuff:
@raznomore said in Recipes, home grown goodness, BBQing and food stuff:
So bought a brisket(point only) with the intention of having it for the test. Went to give the smoker a bit of a clean up and found a family of rats had decided to call it home.
Scared the absolute shit out of me. I will never leave a vent open again, I will have to also BBQ daily to ensure they do not come back..
What did you glaze them with? Any brining, or did you just use a rub?
Do like the Peruvians do with GPs
Gourmet Poultry Specialists | Free Range Turkey | Canter Valley
