Recipes, home grown goodness, BBQing and food stuff
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because i am a poor fluffybunny (who designed his outdoor kitchen around a gas BBQ) i don't have a kettle
Anyone done a brisket in a gas BBQ? Is it possible to do well? I feel like spending saturday cooking meat (while deleting beers and betting on horses, poorly)
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@Snowy said in Recipes, home grown goodness, BBQing and food stuff:
@Hooroo said in Recipes, home grown goodness, BBQing and food stuff:
@Snowy said in Recipes, home grown goodness, BBQing and food stuff:
@Hooroo Bacon AND chilli. You are just fucking crazy!
So O.K. Chilli boy (yeah sorry, missing the rugby). Some help please.
A mate has decided to give me a quiz and handed me a random bag of various scoville ratings. As much as my wife can drive me crazy, I'm not yet at the point of giving her a Carolina reaper in her food. Give me another week of lockdown.
Could you please identify these? I have some clues but can't identify all of them.
I can’t sorry mate. The left red one looks like a Rocoto. There is a ghost I think.
Are you on Facebook? Join chilliheads New Zealand. They will identify them as it is great for getting seeds and knowledge. Follow Chilli Gaz.
The 2 you mentioned are there.
Signed up for chilliheads but found answer to my identity crisis (well the chilli one anyway).
My mate (I use that term loosely for him now) had sent my wife the list of types with a photo. She decided that it might be a good idea to show me after I decided to bite them all to do my own scoville rating.
The third one that I took a bite of was a Trinidad scorpion (1.2 to 2m scovilles). When she stopped laughing she gave me the list. I couldn't even shout at her as I was gasping for air and waving my arms around a lot.Anyway if anyone is interested, they are (from top to bottom) - need to expand the quote to get the photo:
Habanero 100k to 350k
Rocoto 30k to 100k
Scotch bonnet 100k to 350k
Trinidad scorpion (evil bastard) 1.2mill to 2 fucking mill ! I can verify this.
Jalepeno 2.5k to 8k
Ghost 850k to 1millI ate a Habanero on that facebook page and that is my limit for eating fresh pods. I have oomphed up my vindaloo with a few Habs and it is a perfect heat.
I can't wait for it to be ready! The smells wafting throughout the house are amazing.
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@mariner4life said in Recipes, home grown goodness, BBQing and food stuff:
because i am a poor fluffybunny (who designed his outdoor kitchen around a gas BBQ) i don't have a kettle
Anyone done a brisket in a gas BBQ? Is it possible to do well? I feel like spending saturday cooking meat (while deleting beers and betting on horses, poorly)
Absolutely you can. You just need time and a slow/low temp.
If your hardware stores sell lumps of smoking woods, grab some cedar or apple or what ever and add that near but not directly n the flame.
How big is your Brisket?
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@Hooroo said in Recipes, home grown goodness, BBQing and food stuff:
@Snowy said in Recipes, home grown goodness, BBQing and food stuff:
@Hooroo said in Recipes, home grown goodness, BBQing and food stuff:
@Snowy said in Recipes, home grown goodness, BBQing and food stuff:
@Hooroo Bacon AND chilli. You are just fucking crazy!
So O.K. Chilli boy (yeah sorry, missing the rugby). Some help please.
A mate has decided to give me a quiz and handed me a random bag of various scoville ratings. As much as my wife can drive me crazy, I'm not yet at the point of giving her a Carolina reaper in her food. Give me another week of lockdown.
Could you please identify these? I have some clues but can't identify all of them.
I can’t sorry mate. The left red one looks like a Rocoto. There is a ghost I think.
Are you on Facebook? Join chilliheads New Zealand. They will identify them as it is great for getting seeds and knowledge. Follow Chilli Gaz.
The 2 you mentioned are there.
Signed up for chilliheads but found answer to my identity crisis (well the chilli one anyway).
My mate (I use that term loosely for him now) had sent my wife the list of types with a photo. She decided that it might be a good idea to show me after I decided to bite them all to do my own scoville rating.
The third one that I took a bite of was a Trinidad scorpion (1.2 to 2m scovilles). When she stopped laughing she gave me the list. I couldn't even shout at her as I was gasping for air and waving my arms around a lot.Anyway if anyone is interested, they are (from top to bottom) - need to expand the quote to get the photo:
Habanero 100k to 350k
Rocoto 30k to 100k
Scotch bonnet 100k to 350k
Trinidad scorpion (evil bastard) 1.2mill to 2 fucking mill ! I can verify this.
Jalepeno 2.5k to 8k
Ghost 850k to 1millI ate a Habanero on that facebook page and that is my limit for eating fresh pods. I have oomphed up my vindaloo with a few Habs and it is a perfect heat.
I can't wait for it to be ready! The smells wafting throughout the house are amazing.
i love curry day!!
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@Hooroo said in Recipes, home grown goodness, BBQing and food stuff:
@mariner4life said in Recipes, home grown goodness, BBQing and food stuff:
because i am a poor fluffybunny (who designed his outdoor kitchen around a gas BBQ) i don't have a kettle
Anyone done a brisket in a gas BBQ? Is it possible to do well? I feel like spending saturday cooking meat (while deleting beers and betting on horses, poorly)
Absolutely you can. You just need time and a slow/low temp.
If your hardware stores sell lumps of smoking woods, grab some cedar or apple or what ever and add that near but not directly n the flame.
How big is your Brisket?
i don't even have one yet, i only had the idea during my run this morning, i thought my first step would b a feasibility study
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@Virgil said in Recipes, home grown goodness, BBQing and food stuff:
You don’t photograph your handy work?.. that’s not what I recall seeing in Silence Of The Lambs etc..
Amateurs. Keeping trophies is for Hollywood villains and the ones that get caught.
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@mariner4life said in Recipes, home grown goodness, BBQing and food stuff:
@Hooroo said in Recipes, home grown goodness, BBQing and food stuff:
@mariner4life said in Recipes, home grown goodness, BBQing and food stuff:
because i am a poor fluffybunny (who designed his outdoor kitchen around a gas BBQ) i don't have a kettle
Anyone done a brisket in a gas BBQ? Is it possible to do well? I feel like spending saturday cooking meat (while deleting beers and betting on horses, poorly)
Absolutely you can. You just need time and a slow/low temp.
If your hardware stores sell lumps of smoking woods, grab some cedar or apple or what ever and add that near but not directly n the flame.
How big is your Brisket?
i don't even have one yet, i only had the idea during my run this morning, i thought my first step would b a feasibility study
Go and get a big brisket and put it on at about 6 am in the morning at about 200F (Whatever that is in C) Wrap in tin foil while still on the BBQ after 6-8hours cooking and then Remove after 12 hours and let rest for one more hour, fully covered.
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just contacting my butcher now
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got a place i can have a look at good rub recipes?
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fuck it, cook it for me too? we'll drink and punt while we are at it
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@mariner4life said in Recipes, home grown goodness, BBQing and food stuff:
fuck it, cook it for me too? we'll drink and punt while we are at it
My perfect fern catch-up. Food, Booze and Horses!
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@mariner4life said in Recipes, home grown goodness, BBQing and food stuff:
got a place i can have a look at good rub recipes?
Get amongst! https://amazingribs.com/tested-recipes/spice-rubs-and-pastes/big-bad-beef-rub-recipe
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@Hooroo said in Recipes, home grown goodness, BBQing and food stuff:
@mariner4life said in Recipes, home grown goodness, BBQing and food stuff:
fuck it, cook it for me too? we'll drink and punt while we are at it
My perfect fern catch-up. Food, Booze and Horses!
i really should fly back for a cup meet in NZ when i am able to travel again. And we can make this happen.
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@mariner4life said in Recipes, home grown goodness, BBQing and food stuff:
@Hooroo said in Recipes, home grown goodness, BBQing and food stuff:
@mariner4life said in Recipes, home grown goodness, BBQing and food stuff:
fuck it, cook it for me too? we'll drink and punt while we are at it
My perfect fern catch-up. Food, Booze and Horses!
i really should fly back for a cup meet in NZ when i am able to travel again. And we can make this happen.
Perfect result would be if one of our horses was racing in a decent race.
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Great pasta crab dish tonight. Sweat some shallots, garlic and chilli (not too hot, need to taste the crab). Season add white wine and reduce. Prepare the spaghetti. Add lime juice and white crab meat to the mix and then combine with the pasta. Finish with more lime juice and chopped parsley. Easy, quick and really good.
I know that brown crab meat has more flavour but it just does not work in this dish. I don’t normally add Parmesan to seafood pasta but this is an exception.
No pictures as I ate it too quickly. But it does look good too.
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@Catogrande said in Recipes, home grown goodness, BBQing and food stuff:
Great pasta crab dish tonight. Sweat some shallots, garlic and chilli (not too hot, need to taste the crab). Season add white wine and reduce. Prepare the spaghetti. Add lime juice and white crab meat to the mix and then combine with the pasta. Finish with more lime juice and chopped parsley. Easy, quick and really good.
I know that brown crab meat has more flavour but it just does not work in this dish. I don’t normally add Parmesan to seafood pasta but this is an exception.
No pictures as I ate it too quickly. But it does look good too.
Did you crack all the meat yourself or can you buy it ready to go over your way? Sounds super even if labour intensive.
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For this dish I’m happy to use decent shop bought crab. Definitely not tinned though. Over here you can get good vacuum packed stuff. Quick and easy is the story here.
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@Catogrande said in Recipes, home grown goodness, BBQing and food stuff:
For this dish I’m happy to use decent shop bought crab. Definitely not tinned though. Over here you can get good vacuum packed stuff. Quick and easy is the story here.
Excellent! I wish we could readily get that sort of thing.
