Dinner thread?

[veitnamcam]

Got given a charcoal Weber
Cooked some sausage for a trial run
Bought a beef brisket. Did some google.

11 hours later it was pretty good...still carvable not fall to bits and tender and juicy with great flavor.
Next time I will try hold temp a little higher and rest a little longer for a bit more rendering of connective tissue.
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[BRADS]

Nice Cam its hard to beat a beef brisket on the weber

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[Black Rabbit]

11 hours? You must has lots of charcoals From experience, slowly cooked wet aged beef is perfect.

[veitnamcam]

11 hours? You must has lots of charcoals From experience, slowly cooked wet aged beef is perfect.

I was surprised how little it used.... didn't even get half way round the snake.

[RUMPY]

Moroccan hare and cheese sammie for lunch.

[Dynastar27]

Got given a charcoal Weber
Cooked some sausage for a trial run
Bought a beef brisket. Did some google.

11 hours later it was pretty good...still carvable not fall to bits and tender and juicy with great flavor.
Next time I will try hold temp a little higher and rest a little longer for a bit more rendering of connective tissue.
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i normaly set my smoker to 275F Get the internal temp to 165F Wrap it in tinfoil with some apple juice or what ur spraying on it get that to 205F prope it if it probes nicely pull it off the bbq and let rest in a chilly bin for two hrs

[tamamutu]

Got given a charcoal Weber
Cooked some sausage for a trial run
Bought a beef brisket. Did some google.

11 hours later it was pretty good...still carvable not fall to bits and tender and juicy with great flavor.
Next time I will try hold temp a little higher and rest a little longer for a bit more rendering of connective tissue.
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I got given a charcoal weber too, sat under a tree for three years until i went to mrs google, bought some heat beads and charcoal and been using it most of the time. Realised that was getting quite expensive to run so got into making my own charcoal, just been using kanuka and cherry tree wood so far but way more satisfying and the charcoal burns a real treat.


Brisket and Puha boilup reheated for breakfast this morning.



Some wild pork chops and ribs, tasty as.



The 44 gal drum used for making the charcoal.



End result, some free charcoal, only cost was a bit of time and some chainsaw gas.

[veitnamcam]

Pork ribs in the Weber.....next up will try a nanny goat back wheel then a red spiker shoulder....weather depending

[Shearer]

Thanks @AMac. Tried that Brazilian Moqueca recipe you put up. It was very good with the Stargazer/Monkfish. The texture of the fish is much like crayfish and the flavor is very subtle.

[AMac]

Glad you liked it Shearer! The sauce is really yum especially with a bit of extra lime and coriander. We had left over sauce that we took with us to the sounds at easter, I caught a few pannie snapper, pan fried the fillets and plated them on a bed of rice and pored the warmed-up sauce over the top and it was fantastic too.

[Black Rabbit]

This is the best I can do....looks like it, but still few steps away......

[veitnamcam]

Sourdough?

[Black Rabbit]

Sourdough?

Yes. Still trying....

[ROKTOY]

Mum was working late, so the young fella jumped in the kitchen and knocked up tea for us both.
Snapper fillets poached in milk and herbs, along with crunchy huckleback taters. And a freshly slaughtered salad on the side
Blimin tasty.


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[Dundee]

I cooked a few feed for the Mrs while she was layed up with a knee replacement.

I tryed to kill her with venison salami toasty sandwiches apparently.

I carved up the salami and put it on her toasties but left the plastic on.......whooops!

Tonight she tried to kill me,after a good feed of trout ,chips and eggs last night. Got the left over trout and boiled spuds ...yuck

But this fucken green thing would of killed me! On the side of the plate!