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Post by CaajScot on May 28, 2015 19:08:52 GMT
Bloody hell, all this talk of food. The wife was making herself some pasta so made me some. Pasta twirls with cheese, chopped tomatoes, herbs the lot. I am noshing it down like a beauty. As I said, she is a good cook.
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Post by Deleted on May 29, 2015 8:39:28 GMT
I had steak and kidney pie and chips last night.... I shouldn't have since I'm trying to lose some weight but then i had a sausage sarnie this morning from the cafe
#fatforlife
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Post by Bestie on May 29, 2015 8:44:43 GMT
I had steak and kidney pie and chips last night.... I shouldn't have since I'm trying to lose some weight but then i had a sausage sarnie this morning from the cafe #fatforlife Just call it Carb-loading (NPI*) for gains. *No Pun Intended. |
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Post by CaajScot on May 29, 2015 8:50:50 GMT
I had steak and kidney pie and chips last night.... I shouldn't have since I'm trying to lose some weight but then i had a sausage sarnie this morning from the cafe #fatforlife Sausage sarnie, bacon & egg sarnie love them. Ever tried a fish-finger sarnie? Lovely with sauce all over and black pepper. |
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Post by Deleted on May 29, 2015 9:30:35 GMT
I had steak and kidney pie and chips last night.... I shouldn't have since I'm trying to lose some weight but then i had a sausage sarnie this morning from the cafe #fatforlife Sausage sarnie, bacon & egg sarnie love them. Ever tried a fish-finger sarnie? Lovely with sauce all over and black pepper. I'm not a fish finger fan |
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Post by CaajScot on May 29, 2015 9:50:24 GMT
One of the best sarni I have eaten was back in aussie land many moons ago. I was working in the railways, night shift. There was an American style cafe/takeaway we would go too. We would get a beef steak sarni or roll. Big seller that one. |
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Post by grandpaTJ on May 31, 2015 3:29:07 GMT
Made Italian Sausage Hoagies tonite, ^ Looks kind of like Philly Steak, thin cut some ribeye or good sirloin then cook it up with sliced green peppers and onions
throw on steamed roll, lay on some Moz or Jack cheese and go to town with a good hot sweet mustard
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Post by fletchabey on May 31, 2015 10:45:05 GMT
Have a look at page two and there is a video. Very easy to cook. Bloody hell. I LOVE chicken meals. That is a defo for me, will show the wife. Now that has made me hungry just looking at it. 
Glad you liked the recipe, had it last weekend myself. Its a bit of a staple now  Proper barbecuing is what I've been doing for the last year or so. Ever since I read a Houston magazine that had a annual review of proper Texas barbecue smoking restaurants, I've been inspired to learn how to do it myself. I partially stopped for winter but by early Jan I had to dip back in, BBQing at -2c degrees. Recently pork ribs have been my target to master. Nearly nailed it last week, it's quite an extensive process. Make up a dry rub of light brown sugar, paprika, ginger, chilli powder, cayenne pepper and salt. Let that soak in for an hour (keeping rub to the side). Get the bbq going at around 125 degrees, soak some applewood wood chips. Prepare a butter based 'mop' with cider vinegar, few spices, worcester sauce. Get the ribs on the bbq, as with proper barbecuing an indirect heat (coal on one side, meat on other). Every 45 mins add the buttery mop to keep it moist, each time adding a little more rub to layer it up. The layering is important to build up a crust. Also add a few applewood chips to keep it smoking gently and into the meat After about 2 1/2 hours, put ribs into foil wrap ('Texas Crutch') with a little beer underneath to steam/moisten them for an hour. Take whats left of the mop, fry some onions in it, add ketchup, worcester sauce, beer, treacle to make a dark bbq sauce. Take ribs out of foil, paste on some BBQ sauce and a little rub, leave to cook again on BBQ for another 40 mins or so. Tender ribs with a sweet, spicy almost jerky like crust. Tough ribs are undercooked, you really can keep them cooking (usually around 4-5 hours). You can go to far, they go melt of the bone yet a bit mushy if you go to far(which some don't mind). Absolutely divine, I'll take photos next time. Any other BBQ enthusiasts on here? |
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Post by Deleted on May 31, 2015 10:50:13 GMT
I had a BBQ yesterday, but I don't think I'm doing it the same as you, mine involves lots of beer(to drink, not cook with), and food wise, it's sausages and burgers. Though this time I did make some Chicken, Chorizo, Red Pepper and Tomato skewers that I marinated in Korean BBQ sauce overnight, they were pretty bloody nice. That though is the limit of my BBQ cooking skills.
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Post by swimmityswim on May 31, 2015 10:59:06 GMT
speaking of burgers, i always put blue cheese inside when mixing the ground beef with egg and a little flour, salt and pepper before shaping them.
the blue cheese gets all melty when cooking and is delicious. use buffalo/hot/wing sauce instead of ketchup.
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Post by grandpaTJ on Jun 2, 2015 22:13:33 GMT
Bloody hell. I LOVE chicken meals. That is a defo for me, will show the wife. Now that has made me hungry just looking at it.
Glad you liked the recipe, had it last weekend myself. Its a bit of a staple now Proper barbecuing is what I've been doing for the last year or so. Ever since I read a Houston magazine that had a annual review of proper Texas barbecue smoking restaurants, I've been inspired to learn how to do it myself. I partially stopped for winter but by early Jan I had to dip back in, BBQing at -2c degrees. Recently pork ribs have been my target to master. Nearly nailed it last week, it's quite an extensive process. Make up a dry rub of light brown sugar, paprika, ginger, chilli powder, cayenne pepper and salt. Let that soak in for an hour (keeping rub to the side). Get the bbq going at around 125 degrees, soak some applewood wood chips. Prepare a butter based 'mop' with cider vinegar, few spices, worcester sauce. Get the ribs on the bbq, as with proper barbecuing an indirect heat (coal on one side, meat on other). Every 45 mins add the buttery mop to keep it moist, each time adding a little more rub to layer it up. The layering is important to build up a crust. Also add a few applewood chips to keep it smoking gently and into the meat After about 2 1/2 hours, put ribs into foil wrap ('Texas Crutch') with a little beer underneath to steam/moisten them for an hour. Take whats left of the mop, fry some onions in it, add ketchup, worcester sauce, beer, treacle to make a dark bbq sauce. Take ribs out of foil, paste on some BBQ sauce and a little rub, leave to cook again on BBQ for another 40 mins or so. Tender ribs with a sweet, spicy almost jerky like crust. Tough ribs are undercooked, you really can keep them cooking (usually around 4-5 hours). You can go to far, they go melt of the bone yet a bit mushy if you go to far(which some don't mind). Absolutely divine, I'll take photos next time. Any other BBQ enthusiasts on here? Major BBQ enthusiast, turn 60 in July and started when I was 10, and given time in Navy have fired up grills and gotten recipes from all over the world The way you did those ribs is freekin FIRST CLASS! and definitely Texas, though the Vinegar mop is something that came from the Carolinas. Love that you took it to the winter, I pull the kettle into garage and grill outdoors in some cold weather too. Od you use injectors? With pork butts and briskets, other thick cuts I love to make up marinates and then inject them through meat, with a good dry rub you can watch the bark form and then split because the meat gets so swollen with juices Simple spiced apple cider is great to inject in pork, when doing a smoked turkey I favor a very light injection that is more light olive oil, butter herbs, or lemon butter and herbs for the briskets, I like something with a bit of heat and garliocky accents |
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Post by king nothing on Jun 3, 2015 4:42:51 GMT
Nom nom nom.
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Post by CaajScot on Jun 3, 2015 8:23:15 GMT
I had what the wife calls "A Dog's Dinner" last night for tea. I just fancied 4 fish fingers, 3 free range eggs and some Ravioli in pasta the grandson left at lunch time with 2 slices of bread & butter. I bloody enjoyed it but the wife didn't making it. Make up for it today though, the wife will make one of her special dinner/tea to wash away the "Dog's Dinner". Don't know what it will be yet but can't wait.  |
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Post by swimmityswim on Jun 3, 2015 8:57:35 GMT
Bloody hell. I LOVE chicken meals. That is a defo for me, will show the wife. Now that has made me hungry just looking at it.
Glad you liked the recipe, had it last weekend myself. Its a bit of a staple now Proper barbecuing is what I've been doing for the last year or so. Ever since I read a Houston magazine that had a annual review of proper Texas barbecue smoking restaurants, I've been inspired to learn how to do it myself. I partially stopped for winter but by early Jan I had to dip back in, BBQing at -2c degrees. Recently pork ribs have been my target to master. Nearly nailed it last week, it's quite an extensive process. Make up a dry rub of light brown sugar, paprika, ginger, chilli powder, cayenne pepper and salt. Let that soak in for an hour (keeping rub to the side). Get the bbq going at around 125 degrees, soak some applewood wood chips. Prepare a butter based 'mop' with cider vinegar, few spices, worcester sauce. Get the ribs on the bbq, as with proper barbecuing an indirect heat (coal on one side, meat on other). Every 45 mins add the buttery mop to keep it moist, each time adding a little more rub to layer it up. The layering is important to build up a crust. Also add a few applewood chips to keep it smoking gently and into the meat After about 2 1/2 hours, put ribs into foil wrap ('Texas Crutch') with a little beer underneath to steam/moisten them for an hour. Take whats left of the mop, fry some onions in it, add ketchup, worcester sauce, beer, treacle to make a dark bbq sauce. Take ribs out of foil, paste on some BBQ sauce and a little rub, leave to cook again on BBQ for another 40 mins or so. Tender ribs with a sweet, spicy almost jerky like crust. Tough ribs are undercooked, you really can keep them cooking (usually around 4-5 hours). You can go to far, they go melt of the bone yet a bit mushy if you go to far(which some don't mind). Absolutely divine, I'll take photos next time. Any other BBQ enthusiasts on here? absolutely love BBQ but have neither the time nor the space to try it out. we have some places here in dublin that are ok but nothing compared to kreuz bbq in lockhart, TX. unbelievable stuff. i love a good brisket and the soon to be mrs. loves some beef ribs. still lament not being able to try franklin BBQ when in austin  i imagine i'll ultimately be moving just outside dallas in a few years where i'll eventually start proper BBQing myself. that's the plan |
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Post by Deleted on Jun 3, 2015 8:58:57 GMT
I had what the wife calls "A Dog's Dinner" last night for tea. I just fancied 4 fish fingers, 3 free range eggs and some Ravioli in pasta the grandson left at lunch time with 2 slices of bread & butter. I bloody enjoyed it but the wife didn't making it. Make up for it today though, the wife will make one of her special dinner/tea to wash away the "Dog's Dinner". Don't know what it will be yet but can't wait. Sometimes they're the best kind of meals, the last 1's and 2's from stuff in the freezer, chips and gravy. Lovely |
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