Recipes, home grown goodness, BBQing and food stuff
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@nzzp said in Recipes, home grown goodness, BBQing and food stuff:
@nzzp said in Recipes, home grown goodness, BBQing and food stuff:
here's the top 5ish culinary highlights in no particular order
... and custard squares. Wanaka bakery in Alberton, and Twizel. FFS. Ridiculous.
Do custard squares even exist outside of NZ?
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@voodoo said in Recipes, home grown goodness, BBQing and food stuff:
@nzzp said in Recipes, home grown goodness, BBQing and food stuff:
@nzzp said in Recipes, home grown goodness, BBQing and food stuff:
here's the top 5ish culinary highlights in no particular order
... and custard squares. Wanaka bakery in Alberton, and Twizel. FFS. Ridiculous.
Do custard squares even exist outside of NZ?
Apparently 'vanilla slice' in Aus ... but no idea how they stack up. Good ones are sublime.
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@Crucial said in Recipes, home grown goodness, BBQing and food stuff:
Aren’t the best custard squares the one from Pleasant Point? Probably the ones mentioned above as Timaru
Are those the Denheath ones? If so, they're good - but I'd rate the other two I had higher.
Greatest regret: not far enough south for a cheese roll. Will have to make my own again.
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One of the best pieces of meat I've had in quite some time.
28 day dry aged grass fed Angus.
Dry brined for about 6 hrs before a reverse sear at 250°F on the Family Q.Turned out brilliantly, the flavour was strong but not overpowering.
Please excuse the shitty cutting board, couldn't be arsed getting the good wood one out as the smell had driven my wife and I hunger crazed.
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@RoninWC said in Recipes, home grown goodness, BBQing and food stuff:
One of the best pieces of meat I've had in quite some time.
28 day dry aged grass fed Angus.
Dry brined for about 6 hrs before a reverse sear at 250°F on the Family Q.Turned out brilliantly, the flavour was strong but not overpowering.
Please excuse the shitty cutting board, couldn't be arsed getting the good wood one out as the smell had driven my wife and I hunger crazed.
Tomohawk on the BBQ? Fuck yes
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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:
@nzzp said in Recipes, home grown goodness, BBQing and food stuff:
here's the top 5ish culinary highlights in no particular order
... and custard squares. Wanaka bakery in Alberton, and Twizel. FFS. Ridiculous.
Do custard squares even exist outside of NZ?
Apparently 'vanilla slice' in Aus ... but no idea how they stack up. Good ones are sublime.
Colloquially called a "Snot Block" over here in Aus.
And yes, as always, of course it's an Australian invention and not stolen/borrowed from elsewhere and especially not from New Zealand, I swear judge!
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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:
Tomohawk on the BBQ? Fuck yes
just got a lamb shoulder and a couple of pork shoulders today. Smoking in the near future ... can't wait
Love lamb shoulder. It's so lush and takes a lot of smoke really well
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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:
Tomohawk on the BBQ? Fuck yes
just got a lamb shoulder and a couple of pork shoulders today. Smoking in the near future ... can't wait
Like @canefan, absolutely love lamb shoulder, rate it much higher than a leg of lamb.
Are you planning on slicing or pulling it?
What rub do you use for the lamb?
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@RoninWC 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:
Tomohawk on the BBQ? Fuck yes
just got a lamb shoulder and a couple of pork shoulders today. Smoking in the near future ... can't wait
Like @canefan, absolutely love lamb shoulder, rate it much higher than a leg of lamb.
Are you planning on slicing or pulling it?
What rub do you use for the lamb?
Probably slice it,
usually just use the rub from Meathead's book - or just ad hoc something. Lamb has a lovely flavour, doesn't need much additions.
Dolly's Lamb Rub Recipe
Dolly's lamb rub recipe is perfect when looking to amp up the flavor for smoked and grilled lamb. Click here to get the details.
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@RoninWC 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:
Tomohawk on the BBQ? Fuck yes
just got a lamb shoulder and a couple of pork shoulders today. Smoking in the near future ... can't wait
Like @canefan, absolutely love lamb shoulder, rate it much higher than a leg of lamb.
Are you planning on slicing or pulling it?
What rub do you use for the lamb?
I like this one
Pulled, Low and Slow Smoked Lamb Shoulder | Red Meat Recipes | Weber BBQ
Check out this delicious recipe for Pulled, Low and Slow Smoked Lamb Shoulder from Weber—the world's number one authority in grilling.
Personally I always pull shoulder. It just breaks down so nice and softly
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@nzzp said in Recipes, home grown goodness, BBQing and food stuff:
@RoninWC 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:
Tomohawk on the BBQ? Fuck yes
just got a lamb shoulder and a couple of pork shoulders today. Smoking in the near future ... can't wait
Like @canefan, absolutely love lamb shoulder, rate it much higher than a leg of lamb.
Are you planning on slicing or pulling it?
What rub do you use for the lamb?
Probably slice it,
Wtf man, you slice your lamb shoulders??!!!
Dead to me
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@voodoo said in Recipes, home grown goodness, BBQing and food stuff:
@nzzp said in Recipes, home grown goodness, BBQing and food stuff:
@RoninWC 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:
Tomohawk on the BBQ? Fuck yes
just got a lamb shoulder and a couple of pork shoulders today. Smoking in the near future ... can't wait
Like @canefan, absolutely love lamb shoulder, rate it much higher than a leg of lamb.
Are you planning on slicing or pulling it?
What rub do you use for the lamb?
Probably slice it,
Wtf man, you slice your lamb shoulders??!!!
Dead to me
eh, I get lazy when it's done and just hack it apart and serve it.
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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:
@RoninWC 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:
Tomohawk on the BBQ? Fuck yes
just got a lamb shoulder and a couple of pork shoulders today. Smoking in the near future ... can't wait
Like @canefan, absolutely love lamb shoulder, rate it much higher than a leg of lamb.
Are you planning on slicing or pulling it?
What rub do you use for the lamb?
Probably slice it,
Wtf man, you slice your lamb shoulders??!!!
Dead to me
eh, I get lazy when it's done and just hack it apart and serve it.
If u can't break it down with 2 forks and pull the bone out with your fingers, it isn't done
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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:
@voodoo said in Recipes, home grown goodness, BBQing and food stuff:
@nzzp said in Recipes, home grown goodness, BBQing and food stuff:
@RoninWC 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:
Tomohawk on the BBQ? Fuck yes
just got a lamb shoulder and a couple of pork shoulders today. Smoking in the near future ... can't wait
Like @canefan, absolutely love lamb shoulder, rate it much higher than a leg of lamb.
Are you planning on slicing or pulling it?
What rub do you use for the lamb?
Probably slice it,
Wtf man, you slice your lamb shoulders??!!!
Dead to me
eh, I get lazy when it's done and just hack it apart and serve it.
If u can't break it down with 2 forks and pull the bone out with your fingers, it isn't done
fair. It's something I struggle with on the Bubba Keg - I'll smoke for 7-8 hours at 225F, but still have a fair bit of structure to the meat - it doesn't easily get to a pullable state.
May have to really give it more time when smoking next -- I often get pushed for time as I'm an optimist. Briskets go overnight, so I don't worry nearly as much
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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 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:
@RoninWC 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:
Tomohawk on the BBQ? Fuck yes
just got a lamb shoulder and a couple of pork shoulders today. Smoking in the near future ... can't wait
Like @canefan, absolutely love lamb shoulder, rate it much higher than a leg of lamb.
Are you planning on slicing or pulling it?
What rub do you use for the lamb?
Probably slice it,
Wtf man, you slice your lamb shoulders??!!!
Dead to me
eh, I get lazy when it's done and just hack it apart and serve it.
If u can't break it down with 2 forks and pull the bone out with your fingers, it isn't done
fair. It's something I struggle with on the Bubba Keg - I'll smoke for 7-8 hours at 225F, but still have a fair bit of structure to the meat - it doesn't easily get to a pullable state.
May have to really give it more time when smoking next -- I often get pushed for time as I'm an optimist. Briskets go overnight, so I don't worry nearly as much
Increase your cooking temperature to 275F. The meat can handle it. And wrap or boat it too at about the 4 hour mark if you want it to be soft as at 7 or 8 hours
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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:
@canefan said in Recipes, home grown goodness, BBQing and food stuff:
@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:
@RoninWC 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:
Tomohawk on the BBQ? Fuck yes
just got a lamb shoulder and a couple of pork shoulders today. Smoking in the near future ... can't wait
Like @canefan, absolutely love lamb shoulder, rate it much higher than a leg of lamb.
Are you planning on slicing or pulling it?
What rub do you use for the lamb?
Probably slice it,
Wtf man, you slice your lamb shoulders??!!!
Dead to me
eh, I get lazy when it's done and just hack it apart and serve it.
If u can't break it down with 2 forks and pull the bone out with your fingers, it isn't done
fair. It's something I struggle with on the Bubba Keg - I'll smoke for 7-8 hours at 225F, but still have a fair bit of structure to the meat - it doesn't easily get to a pullable state.
May have to really give it more time when smoking next -- I often get pushed for time as I'm an optimist. Briskets go overnight, so I don't worry nearly as much
Increase your cooking temperature to 275F. The meat can handle it. And wrap or boat it too at about the 4 hour mark if you want it to be soft as at 7 or 8 hours
cheers.
Do you spray yours to take more smoke? I may try that too - my smoke threshold is lifting, and kamado don't let you over-smoke things easily
Vanilla slice - Wikipedia
