Recipes, home grown goodness, BBQing and food stuff
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@voodoo said in Recipes, home grown goodness, BBQing and food stuff:
@bones said in Recipes, home grown goodness, BBQing and food stuff:
@voodoo said in Recipes, home grown goodness, BBQing and food stuff:
I've been to Portugal a few times, including on a work trip where we stayed at a decent hotel and ate at nice restaurants. Can honestly say I didn't have one decent meal! Absolutely everything tasted like fish, even the hotel breakfast food
Beef & Wines
Born and raised in Funchal, Madeira Island, Beef and Wines offers a new gastronomic experience where the best meat from the four corners of the world is combined with the best wines from Portugal. With the kitchen open all afternoon, it's never too early or too late to satisfy your hunger.
Bet they made the beef taste like dish somehow
It was farking awesome. Meeeeeeat.
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@majorrage said in Recipes, home grown goodness, BBQing and food stuff:
@voodoo said in Recipes, home grown goodness, BBQing and food stuff:
I've been to Portugal a few times, including on a work trip where we stayed at a decent hotel and ate at nice restaurants. Can honestly say I didn't have one decent meal! Absolutely everything tasted like fish, even the hotel breakfast food
Best you don't try the above recipe then ....
Been 3 x and have no complaints. Going back again this October too.
It's certainly no gastronomical experience but then again, thats not why people go to Portugal.
It's why I went for a weekender.
Time Out Market Lisboa | Chefs, Location, Information and Events
Everything you need to know about Time Out Market Lisboa, bringing together the best of the city under one roof.
Great place to try a range of quality food in a market style set up including Michelen star rated grub.
I've been to quite a few of these types of setups around Europe and this was by far the best. Others are good but don't quite get the formula right or the local nosh doesn't quite fit the formula.
The London one has been put on hold again. Now looking at 2023. At one stage they were ready to build and had restaurants lined up to be part of it. They had found some very cool premises opposite Spitalfields but local residents shot it down. Last I heard tey were looking at somewhere in Oxford St
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@majorrage said in Recipes, home grown goodness, BBQing and food stuff:
Monkfish is best (not sure of NZ equivalent) .
That would be ... monkfish
I've had some awesome meals in Portugal. Half of which I would have had no idea what I was eating. Offal of some sort. I once hade the mistake of ordering a whole baked cod AND a half a chicken but I ate it all coz of course that was what I wanted to order.
I spent about 8 weeks over two trips covering pretty much everywhere. The first time I went donkeys were still a major freight haulage option in Lisbon and the Algarve was only just starting to get developed. Haven't been for 35 years. I assume it's all golf courses and condo's?
Porto is / was a great food city. Albeit the dishes are all pretty rustic. Just like your fish stew.
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The eastern part of the Algarve is highly developed. I’ve heard the western part not so much. Rustic I think sums up my experiences of Portuguese food and nothing wrong in that. My friend’s wretched steak sandwich aside.
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@catogrande said in Recipes, home grown goodness, BBQing and food stuff:
The eastern part of the Algarve is highly developed. I’ve heard the western part not so much. Rustic I think sums up my experiences of Portuguese food and nothing wrong in that. My friend’s wretched steak sandwich aside.
Not very kiddie friendly though.....
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@canefan said in Recipes, home grown goodness, BBQing and food stuff:
@catogrande said in Recipes, home grown goodness, BBQing and food stuff:
The eastern part of the Algarve is highly developed. I’ve heard the western part not so much. Rustic I think sums up my experiences of Portuguese food and nothing wrong in that. My friend’s wretched steak sandwich aside.
Not very kiddie friendly though.....
Some would say on the contrary...
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@nzzp said in Recipes, home grown goodness, BBQing and food stuff:
@mariner4life said in Recipes, home grown goodness, BBQing and food stuff:
i know a lot of people who have had ceramic for ages and never seen one crack.
absolutely amazing at holding temperatures
They are less efficient than steel, which has pros and cons. Steel means less fuel usage, faster to heat up, but more skittish. One of the big ones for me is they are cool to the touch, so no real burn risk with kids. Also lighter and more portable.
Ceramic is more traditional though, so each to their own
Apologies. My Joe is currently 350 degrees and definitely hot to touch
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@mariner4life said in Recipes, home grown goodness, BBQing and food stuff:
@nzzp said in Recipes, home grown goodness, BBQing and food stuff:
@mariner4life said in Recipes, home grown goodness, BBQing and food stuff:
i know a lot of people who have had ceramic for ages and never seen one crack.
absolutely amazing at holding temperatures
They are less efficient than steel, which has pros and cons. Steel means less fuel usage, faster to heat up, but more skittish. One of the big ones for me is they are cool to the touch, so no real burn risk with kids. Also lighter and more portable.
Ceramic is more traditional though, so each to their own
Apologies. My Joe is currently 350 degrees and definitely hot to touch
My akorn was at 300F today, the shell is cool to touch
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@mariner4life said in Recipes, home grown goodness, BBQing and food stuff:
@nzzp said in Recipes, home grown goodness, BBQing and food stuff:
@mariner4life said in Recipes, home grown goodness, BBQing and food stuff:
i know a lot of people who have had ceramic for ages and never seen one crack.
absolutely amazing at holding temperatures
They are less efficient than steel, which has pros and cons. Steel means less fuel usage, faster to heat up, but more skittish. One of the big ones for me is they are cool to the touch, so no real burn risk with kids. Also lighter and more portable.
Ceramic is more traditional though, so each to their own
Apologies. My Joe is currently 350 degrees and definitely hot to touch
cheers fella,
Efficient insulation is both a pro and a con.
Ceramic uses more fuel and is hotter to touch -- but means you can drop temps easily as the energy loss is higher. Trying to cool a metal insulated kamado can be a pig - basically you just have to wait it out and learn never to overshoot. I describe it like cookign in a thermos; cooling is incredibly hard. The efficiency also means less smoke - which means you practically struggle to oversmoke.things, but may not be to some preferences.
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@nzzp said in Recipes, home grown goodness, BBQing and food stuff:
@mariner4life said in Recipes, home grown goodness, BBQing and food stuff:
@nzzp said in Recipes, home grown goodness, BBQing and food stuff:
@mariner4life said in Recipes, home grown goodness, BBQing and food stuff:
i know a lot of people who have had ceramic for ages and never seen one crack.
absolutely amazing at holding temperatures
They are less efficient than steel, which has pros and cons. Steel means less fuel usage, faster to heat up, but more skittish. One of the big ones for me is they are cool to the touch, so no real burn risk with kids. Also lighter and more portable.
Ceramic is more traditional though, so each to their own
Apologies. My Joe is currently 350 degrees and definitely hot to touch
cheers fella,
Efficient insulation is both a pro and a con.
Ceramic uses more fuel and is hotter to touch -- but means you can drop temps easily as the energy loss is higher. Trying to cool a metal insulated kamado can be a pig - basically you just have to wait it out and learn never to overshoot. I describe it like cookign in a thermos; cooling is incredibly hard. The efficiency also means less smoke - which means you practically struggle to oversmoke.things, but may not be to some preferences.
The air flow when cooking low and slow is not enough to get those sexy looking smoke rings in your meat. But I find it smoky tasting enough. And they are very easy to keep stable, once you master not overheating. Which is not difficult
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@canefan said in Recipes, home grown goodness, BBQing and food stuff:
@nzzp said in Recipes, home grown goodness, BBQing and food stuff:
@mariner4life said in Recipes, home grown goodness, BBQing and food stuff:
@nzzp said in Recipes, home grown goodness, BBQing and food stuff:
@mariner4life said in Recipes, home grown goodness, BBQing and food stuff:
i know a lot of people who have had ceramic for ages and never seen one crack.
absolutely amazing at holding temperatures
They are less efficient than steel, which has pros and cons. Steel means less fuel usage, faster to heat up, but more skittish. One of the big ones for me is they are cool to the touch, so no real burn risk with kids. Also lighter and more portable.
Ceramic is more traditional though, so each to their own
Apologies. My Joe is currently 350 degrees and definitely hot to touch
cheers fella,
Efficient insulation is both a pro and a con.
Ceramic uses more fuel and is hotter to touch -- but means you can drop temps easily as the energy loss is higher. Trying to cool a metal insulated kamado can be a pig - basically you just have to wait it out and learn never to overshoot. I describe it like cookign in a thermos; cooling is incredibly hard. The efficiency also means less smoke - which means you practically struggle to oversmoke.things, but may not be to some preferences.
The air flow when cooking low and slow is not enough to get those sexy looking smoke rings in your meat. But I find it smoky tasting enough. And they are very easy to keep stable, once you master not overheating. Which is not difficult
yeah - I often get some decent smoke rings, but not the insanely deep ones some folk get on offsets. There's some good info on smoke rings on MEathead's website:
Mythbusting the Smoke Ring: No Smoke Necessary!
Smoked meats often have a pink layer below the surface called the smoke ring. But you don't need smoke to create it!
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@canefan said in Recipes, home grown goodness, BBQing and food stuff:
@nzzp meathead is the man
he really is. I used his website to death when I started, adn then bought his book so he could get some revenue, and i could have recipes to hand.
Full of really useful shit.
Also, on my bucket list is doing a whole butterflied pig over charcoal. I'm ambitious, sue me
. Just need an excuse to get 50+ people together at once -
@nzzp said in Recipes, home grown goodness, BBQing and food stuff:
@canefan said in Recipes, home grown goodness, BBQing and food stuff:
@nzzp meathead is the man
he really is. I used his website to death when I started, adn then bought his book so he could get some revenue, and i could have recipes to hand.
Full of really useful shit.
Also, on my bucket list is doing a whole butterflied pig over charcoal. I'm ambitious, sue me
. Just need an excuse to get 50+ people together at onceMy only tip on that one is not to underestimate the time it takes to pull the meat off the carcass after cooking.
Did a small pig (only over gas) a couple of summers ago for a party. We were putting out rolls, slaw etc alongside the meat for a make your own feed and it tied me up for a hour or so just pulling the meat off. Takes up a fair bit of room while you are doing it too. Get a team involved. -
@crucial said in Recipes, home grown goodness, BBQing and food stuff:
@nzzp said in Recipes, home grown goodness, BBQing and food stuff:
@canefan said in Recipes, home grown goodness, BBQing and food stuff:
@nzzp meathead is the man
he really is. I used his website to death when I started, adn then bought his book so he could get some revenue, and i could have recipes to hand.
Full of really useful shit.
Also, on my bucket list is doing a whole butterflied pig over charcoal. I'm ambitious, sue me
. Just need an excuse to get 50+ people together at onceMy only tip on that one is not to underestimate the time it takes to pull the meat off the carcass after cooking.
Did a small pig (only over gas) a couple of summers ago for a party. We were putting out rolls, slaw etc alongside the meat for a make your own feed and it tied me up for a hour or so just pulling the meat off. Takes up a fair bit of room while you are doing it too. Get a team involved.I'd add that it's also bloody hot work, maybe it's different over gas when you turn it off, but carving the fucker over hot coals is sweaty business
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@nzzp said in Recipes, home grown goodness, BBQing and food stuff:
I kinda envisaged a few folk being around, smashing beers and chilling out listening to music. But yes - definitely noted, and appreciate the thoughts.
Let them pull it off themselves as they fill their buns. We did that and it was perfect. As the night grew late there were a lot of cavemen chewing a carcass! Yum!!!
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@nzzp said in Recipes, home grown goodness, BBQing and food stuff:
I kinda envisaged a few folk being around, smashing beers and chilling out listening to music. But yes - definitely noted, and appreciate the thoughts.
Wait, was it not the blatant invitation to a fern get together that I thought it was?
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@bones said in Recipes, home grown goodness, BBQing and food stuff:
@nzzp said in Recipes, home grown goodness, BBQing and food stuff:
I kinda envisaged a few folk being around, smashing beers and chilling out listening to music. But yes - definitely noted, and appreciate the thoughts.
Wait, was it not the blatant invitation to a fern get together that I thought it was?
Your not going to get through MIQ buddy
But yeah, that's a good excuse for internet weirdos to connect over beer, pig, cricket and rugby
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@nzzp said in Recipes, home grown goodness, BBQing and food stuff:
@bones said in Recipes, home grown goodness, BBQing and food stuff:
@nzzp said in Recipes, home grown goodness, BBQing and food stuff:
I kinda envisaged a few folk being around, smashing beers and chilling out listening to music. But yes - definitely noted, and appreciate the thoughts.
Wait, was it not the blatant invitation to a fern get together that I thought it was?
Your not going to get through MIQ buddy
But yeah, that's a good excuse for internet weirdos to connect over beer, pig, cricket and rugby
I could watch over live feed
