Search results

Throw it my mouth dang it!   SteakGate!   :D

And more chew and less moisture.  Easy to have to smokey notes from charcoal and the perfect temps from SV in one steak.   I was caveman on this sheeeit and it was YOU ( :D ) who got me into trying reverse sear and then some research pushed me over the edge into SV.  Can't, won't go back.

I'm with GM on this one.  Curious as to why you didn't go SV on those beautifully marbled cuts Booms?  They are screaming rare-medium rare edge to edge.   Anyhoo, lunch from Sunday. Was gonna posty up in the SV thread but I like my steaks in here.   Bone in ribeye Pre sear Vac bagged with...

I've got hickory chunks, nectarine chunks, apple chunks, hickory chips, manuka chips, sheoak sawdust and mesquite sawdust.

Almost 4 hours.  Smoking with hickory chunk.  Rubbed all over with the mop

Not if my lazy ass has to walk 15 minutes to the store :D

  Yup.  Work out out the muscle group(s) and the direction of the fibres and inject all over.  I draw the needle out at the same time i pump the liquid in.  I go with and against the muscle fibre direction.  Suck up any liquid that comes out and inject it back in until it's all gone.

Weather here over the weekend is gonna be 86F and I have today (Friday) off as a public holiday (AFL final, only in Aus!) and all of next week (car repairs) :dance:

Leg of lamb bone in low n slow over smoke.   Injected a marinade of lemon juice, lemon zest, bay leaf, rosemary, garlic, black pepper and 1 Tbs fish sauce. Except for the garlic, all fresh from the garden   Made a paste of the herbs and pepper in the mortar and pestle.  Added lemon juice, fish...

Hab stuffed with beer.   I win.     :D

Finished with a crusty Vienna roll.  Loaded with Cambodian style pulled pork.   Topped with finely sliced cabbage, juliene carrot, finely sliced green onion, salt, pepper, smoked birds eye chilli and hoisin sauce.  

So...went the Camodian style caramelised pepper pork (Koh saich ch'rook)   Real palm sugar.  Reduced palm sap over a hardwood fire makes for a distinticve flavour.  Soft and crumbly texture with a smoky note.   Made a brine from the ingredients I'd normally cook pork belly in to make Koh...

Half an hour after first mop/glaze.  Flipped it skin side down to let the liquids pool on top and work their way down.  One more mop/glaze in an hour then let it bark up until pull time. Already got some good colour compared to 6 hours naked.  Btw smoke is hickory chunk.  

Ended up with S.B.Ray's honey and chipotle BBQ sauce/ apple cider vinegar half half with sea salt, fresh cracked black pepper and garlic.   Next time round I'm gonna try a Cambodian style mop/glaze with palm sugar, fish sauce, garlic and black pepper.

Not yet...Playing with ideas for a mop.   Suggestions?

Last pulled pork few weeks back.  Pork shoulder, standard dry rub ingreds, brushed with half/half apple cider vin and apple juice with dried birds eye chilli last two hours.  Got a nice bark.  No internal pics :(   Todays pork shoulder.  Nekked.  Nuffin on it at all. Might go a mop later dunno...

Store bought corned beef.  Black pepper, coriander seed and garlic rub.  Smoked 8 hours with Macadamia pellets (sweet and nutty smoke).  Sous vide 64 C for 48 hours   Made a sammy I've wanted to try for a while.  Rye, swiss cheese, sauerkraut and pastrami.  Next time i'll brine my own beef from...

This was calling my name so had to grab it.  Bone in ribeye/scotch fillet     Post sear with chilli and b pepper/salt rub served with sauteed arugula with evoo and a buttered corn on the cob       Medium rare.  Sous vide 54 C for 70 minutes  

  Lol, me too ^   I smoked 4 different proteins over the weekend and on Monday but managed only a few pics that I haven't even transfered from camera to PC.  Let alone manage to get a TD entry...:D   More emphasis on the Grillin stage next time boss.  We was all chilled to the point of stoners...

  It was originally headed for sous vide otherwise I would have done it this way ^^