Recipes, home grown goodness, BBQing and food stuff
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@nzzp The strangest thing about that is that we can actually look forward to international cricket now (with a modicum of optimism) and leave the Blues behind as Howard Wade would say.
@nzzp said in Recipes, home grown goodness, BBQing and food stuff:
But eventually, it works!
I actually have some faith that our Blues rugby is improving - I am not so convinced about Pam's brisket.
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@nzzp I did something a bit similar on Sunday which I can recommend. Meatheads Binghampton Spiedies.
This Spiedies Recipe Will Have You Kicking Kebabs To The Curb
These spiedies are not cooked on skewers, but grilled with onions and peppers. The marinade flavor is almost as strong as the meat flavor.
Bought a 2 kg piece of sirloin, cut into 2 inch cubes, marinated for 24 hours before throwing onto direct charcoal grill.
Served on home made flat breads with (all home made) guacamole, bbq corn salsa, roasted capsicum, bbq'd onion rings (as per recipe) and tzaziki.
Grilled some chorizo and plain pork sausages for any infidels but they were really surplus to requirements. Had hard pruned my pohutukawa a few weeks ago so had some of that under the charcoal which gave a nice smoke accent to the beef and peppers particularly.
It was supposed to be a hassle free BBQ for 8 as partner is on crutches with a broken ankle and there is a shit load going on (bereavements, illnesses, babys) but it didn't really work out that way as there was a lot to bring to the table at the same time, but was well worth it.
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So we have guests coming on Saturday. Will be 8 x adults and a bunch of kids. I will be out all morning and not home until 3pm, looking to eat around 7pm for adults.
So fck all prep and cook time on Sat.
I will have a few hours Friday however.
Current plan is to make a lasagne for the kids Friday than can reheat easily, and supplement with sausages and bread rolls. They never eat much anyway.
For the adults though, I'm a bit torn. My BBQ is embarrassingly shit. It heats to between 170 and 220 with lid down/up, so a shitty range, and it's also tiny.
My usual go-to is a lamb/pork shoulder, but I just won't have time unless I put it on 50 dehrees at 8am when I leave the house.
Another constraint is my wife doesnt want me to spend the whole time in the kitchen rather rather entertaining.
So I'm currently leaning towards pork belly, crackling, roast spuds, gravy, and a couple of salads.
Any other suggestions?
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@nzzp said in Recipes, home grown goodness, BBQing and food stuff:
@voodoo said in Recipes, home grown goodness, BBQing and food stuff:
@nzzp said in Recipes, home grown goodness, BBQing and food stuff:
Saw this on special at the weekend and gave it a try.
Pam's Finest Slow Cooked Chimichurri Beef Brisket
Our Brisket is cut from prime New Zealand beef, cooked low and slow for 14 hours with a flavoursome Argentinian inspired rub.Review:
Lacks flavour, incredibly boring. Good work on getting a pull-apart brisket (braised), but was absolutely flavourless.Regular price of $18 for 450g; even at a third of that it's not worth it. Avoid.
I expect much, much more from you.
Very disappointed.
I apologise publicly.
Heated up some smoked brisket last night and ate on Tacos. Was just sensational, just a step change. So I redeemed myself and clogged my arteries, all at the same time.
The thing is, what if it wasn't terrible? Like, maybe this time would be different?
My man
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@voodoo I'm not a lover of pork so faced with your situation I would butterfly a leg of lamb rub it with smoked paprika salt and pepper and throw it on BBQ where it will be ready inside 30 minutes.
Save the hassle of gravy by finely chopping up a shit load of rosemary, oregano, thyme and garlic and spreading across your carving board with a glug of olive oil. Rest lamb on this board for 10-15 minutes then carve (i prefer thicker slices but personal preference) the herbs garlic oil and any meat juices will create a lovely moist finish to the lamb.
Just a bit less hassle and time than for your pork.
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@dogmeat said in Recipes, home grown goodness, BBQing and food stuff:
@voodoo I'm not a lover of pork so faced with your situation I would butterfly a leg of lamb rub it with smoked paprika salt and pepper and throw it on BBQ where it will be ready inside 30 minutes.
Save the hassle of gravy by finely chopping up a shit load of rosemary, oregano, thyme and garlic and spreading across your carving board with a glug of olive oil. Rest lamb on this board for 10-15 minutes then carve (i prefer thicker slices but personal preference) the herbs garlic oil and any meat juices will create a lovely moist finish to the lamb.
Just a bit less hassle and time than for your pork.
Cheers for that - I always find those butterflied legs a bit tough TBH - I've never butterflied one myself, but even from a quality butcher they always come out a bit chewy.
That said, my mouth is watering at then thought of one, so maybe I'm due another crack!
Hate entertaining without proper prep time!
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@voodoo Butchers usually don't make the meat all one thickness (impossible to get perfect but you get what I mean) It's why I butterfly them myself. I cook it so it will be between rare and medium rar. It comes out the texture of a steak, so not melt in your mouth but not what I'd call chewy.
I totally get what you mean. Prep is so important. Hate it being rushed.
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@dogmeat said in Recipes, home grown goodness, BBQing and food stuff:
@nzzp or move away from roasted meat entirely and do some form of casserole that you just reheat on the day. Beef rendang with nasi lemak and lots of ice cold beer.
damn that sounds good - I have never successfully made a great curry, it's my major kitchen weakpoint (amongst many minor ones...). Do you have a good rendang recipe?
Beef Bourguignon I can do though
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@nzzp said in Recipes, home grown goodness, BBQing and food stuff:
@voodoo beef wellington? Can do most of the prep the day before, finish it in the afternoon and it always tastes amazing, even if the visual finish isn't perfect
I've never tried that - reading the various posts on here about keeping it dry etc, it sounds hard!!!
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@voodoo said in Recipes, home grown goodness, BBQing and food stuff:
damn that sounds good - I have never successfully made a great curry,
Impossible to make a curry that everybody likes. Curry basically means gravy or sauce but most associate it with spice / heat. I don't make them for a group, you can't please everyone.
@dogmeat has it with the casserole / stew type idea though. I usually go with lamb shanks and you will have enough time. Some smashed / roasted (or mashed) spuds, greens. Sorted.
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@snowy spot on fella.
also, @voodoo roasted spuds - follow this recipe for a monster win
The Best Crispy Roast Potatoes Ever
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These are the most flavorful crispy roast potatoes you'll ever make. And they just happen to be gluten-free and vegan (if you use oil) to boot.
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@voodoo said in Recipes, home grown goodness, BBQing and food stuff:
@dogmeat said in Recipes, home grown goodness, BBQing and food stuff:
@voodoo I'm not a lover of pork so faced with your situation I would butterfly a leg of lamb rub it with smoked paprika salt and pepper and throw it on BBQ where it will be ready inside 30 minutes.
Save the hassle of gravy by finely chopping up a shit load of rosemary, oregano, thyme and garlic and spreading across your carving board with a glug of olive oil. Rest lamb on this board for 10-15 minutes then carve (i prefer thicker slices but personal preference) the herbs garlic oil and any meat juices will create a lovely moist finish to the lamb.
Just a bit less hassle and time than for your pork.
Cheers for that - I always find those butterflied legs a bit tough TBH - I've never butterflied one myself, but even from a quality butcher they always come out a bit chewy.
That said, my mouth is watering at then thought of one, so maybe I'm due another crack!
Hate entertaining without proper prep time!
That's because you are dealing with 4 major muscles that work in different directions with different grains. You will usually carve it in a way that means you end up going with the grain somewhere.
Trick is to separate the muscles.before slicing. If you cook it on the bone then post cooking butchery is easier as the muscles contract and you can just run your knife down the connective tissue.If you butterfly it the only way you get even cooking is to cut through the middle of a muscle lengthwise. You can still separate before slicing, it just isn't as neat.
Meat cooking 101. Always rest and always slice across the grain. -
@voodoo If you can do bouef bourguignon you can definitely ace a killer
countrycurry.Ignore @Snowy 's well meant comments. If someone doesn't like your curry they're not worth knowing.
I've done this and it came out OK https://rasamalaysia.com/beef-rendang-recipe-rendang-daging/
I have also done her beef massaman but that requires a serious (7 hours or so) amount of prep.
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@dogmeat said in Recipes, home grown goodness, BBQing and food stuff:
Ignore @Snowy 's well meant comments. If someone doesn't like your curry they're not worth knowing.
I have to admit the people that can't handle heat in my curries don't get invited anymore.
