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Re: What are you cooking?

PostPosted: Sun Jan 04, 2015 6:46 pm
by benpandaae86
I didnt get to take a pic of the finished lamb but best roast ever

soakin in brine was a first and was just awesome ill be doin that again for sure :handgestures-thumbupleft: :handgestures-thumbupleft: :handgestures-thumbupleft:

Re: What are you cooking?

PostPosted: Sun Jan 04, 2015 7:09 pm
by Muppet
Dino ribs... Enough said :happy-partydance:

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Re: What are you cooking?

PostPosted: Sun Jan 04, 2015 7:19 pm
by robduca
Looks awesome Muppet! ^:)^

Re: What are you cooking?

PostPosted: Sun Jan 04, 2015 7:24 pm
by robduca
Fired up the wood fired pizza oven for dinner tonight. It's been a few months since I have used it and still learning how to get the right temp. :-D
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Re: What are you cooking?

PostPosted: Fri Jan 23, 2015 10:58 am
by Sam.
Here's a good name for you weber lovers

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Re: What are you cooking?

PostPosted: Fri Jan 23, 2015 12:40 pm
by Urrazeb
What's it like? I love a good rye :drool:

Re: What are you cooking?

PostPosted: Fri Jan 23, 2015 12:58 pm
by Sam.
It's very sweet it has rock candy in it, it is smooth though :handgestures-thumbupleft:

It was on special in the last dan Murphy's catalogue

Re: What are you cooking?

PostPosted: Sun Jan 25, 2015 9:19 am
by benpandaae86
4-5kg of bambi and 2 kg lamb low and slow

Re: What are you cooking?

PostPosted: Sun Jan 25, 2015 5:24 pm
by Urrazeb
Keep an eye on that lamb leg ben, they tend to dry out on a low n slow.

You want a shoulder cut :handgestures-thumbupleft:

Re: What are you cooking?

PostPosted: Sun Jan 25, 2015 5:47 pm
by Plumby
Sweet corn, carrots, beans, mash potatoes, sausages and home made tomato and onion relish.

Re: What are you cooking?

PostPosted: Sun Jan 25, 2015 7:04 pm
by benpandaae86
The lamb fella apart after i pulled the bone out i also pulled the bone outta the bambi it fell apart it was awesome all roast vege yum yum

Re: What are you cooking?

PostPosted: Sun Jan 25, 2015 7:09 pm
by robduca
First ever go at cooking with a weber (knock off brand)
Got a leg of pork in there.
I have read to get the best crackling, don't open it up for at least half hour. My question is does it need to be opened at all? Do I need to turn the pork? I have a meat thermometer in to tell me when it's done.

Re: What are you cooking?

PostPosted: Sun Jan 25, 2015 7:21 pm
by Muppet
Sound good,
I don't turn em if I'm after good crackle, just pull it off at 5deg below your target temp, rest it for at least 20mins and carve :handgestures-thumbupleft:

Re: What are you cooking?

PostPosted: Sun Jan 25, 2015 7:29 pm
by robduca
Cheers Muppet.
So pork should be 77 degrees hey? So take it out at about 72 degrees and rest?
Smells amazing right now :music-deathmetal:

Re: What are you cooking?

PostPosted: Sun Feb 15, 2015 7:54 am
by benpandaae86
4kg of pork shoulder i put it in a brine yesterday arvo took it out this mornin and oiled and salted the crackle and chucked it in the kettle

Re: What are you cooking?

PostPosted: Sun Feb 15, 2015 2:06 pm
by 1 2many
benpandaae86 wrote:4kg of pork shoulder i put it in a brine yesterday arvo took it out this mornin and oiled and salted the crackle and chucked it in the kettle


How did it turn out ben?

Re: What are you cooking?

PostPosted: Sun Feb 15, 2015 7:31 pm
by benpandaae86
It was awesome i forgot to take pics again

too busy at 6 to get tea on the table

Re: What are you cooking?

PostPosted: Sun Feb 15, 2015 7:37 pm
by 1 2many
benpandaae86 wrote:It was awesome i forgot to take pics again

too busy at 6 to get tea on the table


Good stuff mate, I know when your running around dishing up you don't even think of pics. :handgestures-thumbupleft:

Re: What are you cooking?

PostPosted: Sun Feb 15, 2015 7:39 pm
by Zak Griffin
I threw a little pork roast in the weber this arvo too :) no pics though, it didn't last long enough :happy-partydance:

Re: What are you cooking?

PostPosted: Sun Feb 15, 2015 8:11 pm
by dogbreath vodka
Nice leg of lamb for us tonight. No photos either for the same reason. :D