Recipes, home grown goodness, BBQing and food stuff
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@Hooroo said in Recipes, home grown goodness, BBQing and food stuff:
Wish we could bookmark posts.
Right click on a post
Click Bookmark
The are stored under your profile page
eg your bookmark url is
https://www.forum.thesilverfern.com/user/hooroo/bookmarksI think you have to right click on the post again to remove a bookmark
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@Duluth said in Recipes, home grown goodness, BBQing and food stuff:
@Hooroo said in Recipes, home grown goodness, BBQing and food stuff:
Wish we could bookmark posts.
Right click on a post
Click BookmarkThe are stored under your profile page
eg your bookmark url is
https://www.forum.thesilverfern.com/user/hooroo/bookmarksI think you have to right click on the post again to remove a bookmark
Super tip. Thanks
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@Hooroo said in Recipes, home grown goodness, BBQing and food stuff:
@voodoo said in Recipes, home grown goodness, BBQing and food stuff:
@Hooroo said in Recipes, home grown goodness, BBQing and food stuff:
@nzzp said in Recipes, home grown goodness, BBQing and food stuff:
So, Friday's going to be a good night. Getting butterflied lamb in to marinate today, and will do it wrapped around eye fillet and barbequed with a turkish pilaf on the side.
Did I mention copious amounts of red wine and NEIPA as well?
Cheesecake to finish, followed by lying on the couch groaning. Can't bloody wait
I gotta ask. Around a beef eye fillet or a lamb eye fillet? I can't get into my head the need to wrap an eye fillet. Won't it overcook for the lamb to cook to right temp?
Gotta agree, this seemed an odd one. I love my meat, but this sounds like stuffing a chicken with a lamb shoulder...
I also actually dislike butterflied lamb as a rule, it never comes out tender for me.
But I'm always keen to see photos and be proven wrong!
Photos or it didn’t happen
righto, people, was a success.
Cranked up the charcoal so it was running full steam, dropped in a couple of kg of marinated butterflied lamb. Basted iwth the marinade, which (including some oil) caused flare-ups ... which was kinda what I wanted anyway to get some char on the outside.
Then off to rest, and the eye fillet went on the charcoal. Quick cook, and boomfa. The lamb was incredible - citrusy garlicy marinade flavour with smokey charcoal overlaid. Steak was succulent, and the pilaf was a great carb loading (pine nuts, orzo, brown rice). Win.
Thumbnails follow.
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@canefan said in Recipes, home grown goodness, BBQing and food stuff:
@nzzp meat looks great. I thought the lamb was wrapped around the steak like a chub?
it was going to be, but then I deconstructed it andcooked it separately. Easier, and similar outcome (tasty goodness)
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@nzzp said in Recipes, home grown goodness, BBQing and food stuff:
@canefan said in Recipes, home grown goodness, BBQing and food stuff:
@nzzp meat looks great. I thought the lamb was wrapped around the steak like a chub?
it was going to be, but then I deconstructed it andcooked it separately. Easier, and similar outcome (tasty goodness)
Nice move, probably taste better with all meats seared up
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@Crucial said in Recipes, home grown goodness, BBQing and food stuff:
Looks great. I'm just still a bit puzzled about the need/desire for two different meats at the same time.
It was the recipe.
I dunno why, ethnic food -- kind of like surf'n'turf I guess, but with an greco turkish twist.
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@Crucial said in Recipes, home grown goodness, BBQing and food stuff:
Looks great. I'm just still a bit puzzled about the need/desire for two different meats at the same time.
Sounds like a doner style chub situation. The chubs when hand made have players of meat individually stacked around the spit
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@canefan also, amusingly, I had massive flare ups because of the basting, and now have hair on one forearm, and not on the other. Singeing FTW ... honestly it was fun, built up a crunch crust of marinade, but at the cost of massive flames. So much fun, I love real charcoal BBQ.
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Dinner last night was an Italian beef mince ragut, with a rigatoni n cheese topping. I like to consider it an Italian cottage pie. Very similar ultimately to lasagne. The key is to slow cook the mince and vege mix for a couple of hours after sweating down the veg and browning the mince.
Veg base was finely diced carrot, onion and celery, roasted red peppers, cherry tomatoes and garlic. Soften in a crock pot on hob in olive oil, add herbs (i just used dried mix last night) then brown mince. Add jar of passata and chuck into the oven at 140 for a couple hours. The result is essentially a bolognese sauce or ragut. Cool a little so it thickens then put into a glass roasting dish, top with rigatoni n cheese (also partially cooled so it doesn't run into the meat sauce) and allow to warm through in the oven again before serving. The ratio i had was around 2:1 meat vs pasta and cheese sauce.
Rich, and perfect to eat from a bowl on the couch watching the Crusaders.
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@shark said in Recipes, home grown goodness, BBQing and food stuff:
Dinner last night was an Italian beef mince ragut, with a rigatoni n cheese topping. I like to consider it an Italian cottage pie. Very similar ultimately to lasagne. The key is to slow cook the mince and vege mix for a couple of hours after sweating down the veg and browning the mince.
Veg base was finely diced carrot, onion and celery, roasted red peppers, cherry tomatoes and garlic. Soften in a crock pot on hob in olive oil, add herbs (i just used dried mix last night) then brown mince. Add jar of passata and chuck into the oven at 140 for a couple hours. The result is essentially a bolognese sauce or ragut. Cool a little so it thickens then put into a glass roasting dish, top with rigatoni n cheese (also partially cooled so it doesn't run into the meat sauce) and allow to warm through in the oven again before serving. The ratio i had was around 2:1 meat vs pasta and cheese sauce.
Rich, and perfect to eat from a bowl on the couch watching the Crusaders.
That sounded good right up until the very last bit.
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So, I had a financial windfall last week, and I'm looking to buy a proper grill.
What are you boys running? Should I just shell out for the Kamado Joe classic?
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@mariner4life love me some kamado action fella, just super versatile.
Big question is ceramic or insulated steel. Ceramic is more traditional, easier to learn, uses more fuel, and is goddamn heavy. Also can break. Steel is light, portable, skittish, cheaper to buy and doesn't break. But uses less fuel - so can have less smoke on things.
No bad option really. I rock a Bubba Keg, now called the Big Steel Keg... it has two bottle openers on it for southern american badassery. Have pushed a bunch of mates into Kamado Akorn by Char-Grillers... it's cheap, cheerful and bloody good fun
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@nzzp said in Recipes, home grown goodness, BBQing and food stuff:
@Bones you're smarter than the rest of us. Admit it.
Why would you even say this, about anything...
