ben 10 Posted March 5, 2021 Share Posted March 5, 2021 @Mickep what are you after? Those short ribs were AMAZING. Pork shoulder wins too, so easy and yummy!!! 1 Link to comment Share on other sites More sharing options...
Tricky Micky Posted March 5, 2021 Share Posted March 5, 2021 3 minutes ago, Green Blob said: @Mickep what are you after? Those short ribs were AMAZING. Pork shoulder wins too, so easy and yummy!!! Short ribs sounds the go. Anything pork is a good starting point I think. Thanks for the heads up mate much appreciated Link to comment Share on other sites More sharing options...
Tricky Micky Posted March 5, 2021 Share Posted March 5, 2021 St. Louis ribs. WTF?????So good. Simple salt dry brine. then garlic, pepper, paprika brown sugar These look bloody awesome! I'll have a crack at these in the hot smoker for sure. 1 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted March 5, 2021 Share Posted March 5, 2021 Just now, Mickep said: St. Louis ribs. WTF?????So good. Simple salt dry brine. then garlic, pepper, paprika brown sugar These look bloody awesome! I'll have a crack at these in the hot smoker for sure. Damn I haven't had breakfast & you poke those in front of me. gimmee some. 2 Link to comment Share on other sites More sharing options...
ben 10 Posted March 5, 2021 Share Posted March 5, 2021 4 minutes ago, Mickep said: Short ribs sounds the go. Short ribs are beef, much much better than brisket. 1 Link to comment Share on other sites More sharing options...
Tricky Micky Posted March 5, 2021 Share Posted March 5, 2021 (edited) 11 minutes ago, Green Blob said: Short ribs are beef, much much better than brisket. I'm sure you're on the money mate, the brisket I did was shite really and I've done one of those stupid fancy smoker classes too where they show off their wares at the end of the course and let you get stuck into all the hot smoked meats they've cooked and I have to say the brisket they did was shite too. Your Pic of the ribs is worthy of a spot in some cooking magazine mate, they look amazing. In another life I used to film a cooking show so I know what good food is supposed to look like and your ribs are that and then some mate. Bloody beautiful stuff. Edited March 5, 2021 by Mickep 1 1 Link to comment Share on other sites More sharing options...
Pezzza Posted March 6, 2021 Share Posted March 6, 2021 No barbies but a bit of baking... here an experimental wholemeal with sunflower and caraway and cuppla different shapes... pretty tasty really: 3 Link to comment Share on other sites More sharing options...
Pezzza Posted March 6, 2021 Share Posted March 6, 2021 And a crack at a GPS... Green Papaya Salad... bit hard to get decent real green Papaya - this was me best bet - not so green - so used half and then grated in a freshly picked small-mid Zucchini... in the right direction but not the 'real thing'... still pretty tasty and snuck in a bit of nice bread (above) as am off the meat for the time being... suspect would be very nice with Chargrilled Satay Chook Skewers haha or some of @Green Blob Blobbers St Louis Ribblers!?! 3 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted March 6, 2021 Share Posted March 6, 2021 2 minutes ago, Graubart said: And a crack at a GPS... Green Papaya Salad... bit hard to get decent real green Papaya - this was me best bet - not so green - so used half and then grated in a freshly picked small-mid Zucchini... in the right direction but not the 'real thing'... still pretty tasty and snuck in a bit of nice bread (above) as am off the meat for the time being... suspect would be very nice with Chargrilled Satay Chook Skewers haha or some of @Green Blob Blobbers St Louis Ribblers!?! Kin awesome @Graubart I don't know what looks better the product or the photos, very well done, shout yourself a drink HA HA, all of the healthy things ! I make bread as well it is very satisfying & fills the house with wonderful aromas. Whilst my dumb mates are in the pub waiting for the last flicker of light I am happy to be surrounded by the simple things in life, well hang on, I didn't mean I don't go out & am boring but you know what I mean. Great Artwork mate, I did that for a living so I appreciate it. 1 Link to comment Share on other sites More sharing options...
Pezzza Posted March 6, 2021 Share Posted March 6, 2021 (edited) 8 minutes ago, CLASSIC said: am boring Nix boring Folk who make their own good food including bread and beer and butchery bits are far from boring And people who have travelled this great Southern Land far and wide also... And mmm... the GPS woulda been nicer had pawpaw been a bit greener but yer make do hey... was still taschty taschty haha Edited March 6, 2021 by Graubart 1 Link to comment Share on other sites More sharing options...
ben 10 Posted March 6, 2021 Share Posted March 6, 2021 16 minutes ago, Graubart said: And a crack at a GPS... Green Papaya Salad... bit hard to get decent real green Papaya Green mango works well too mate. If you are off the meat, prawns or some ceviche would go bloody well with that, otherwise some fried tofu. 3 Link to comment Share on other sites More sharing options...
Pezzza Posted March 6, 2021 Share Posted March 6, 2021 2 minutes ago, Green Blob said: Green mango works well too mate. If you are off the meat, prawns or some ceviche would go bloody well with that, otherwise some fried tofu. Love love love Cerviches and Fresh Fish Nummus... am a bit far from the coast and good fresh fish vendors tho ; ) Nummus was very nice when sitting on boat out at the Reef and with Parrot (Venus Tusk Fish) and with a fresh coconut milk from nut pinched onshore on the way out And yes I was just thinking I should try and find a nasty green mango at Woolies haha @Green Blob Blobber great call!?! I should try using Tofu again... am gunna cook up a nice Vegetarian Curry with some Chickpeas... got a few fresh Zukes still and plenty other nice veg. Thanks mate 1 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted March 6, 2021 Share Posted March 6, 2021 5 minutes ago, Graubart said: am gunna cook up a nice Vegetarian Curry with some Chickpeas... got a few fresh Zukes still and plenty other nice veg. Nothing wrong with Veg/Vegetarian Curries - good healthy alternative, its all about balance hot, sour, sweet, spicy & a glass or nine of wine. 1 1 Link to comment Share on other sites More sharing options...
Pezzza Posted March 10, 2021 Share Posted March 10, 2021 Different Wheat Flour and Yeast... same Rye Flour... looks quite good - Crusty Rustic Italian Rye Bread: 4 Link to comment Share on other sites More sharing options...
Pezzza Posted March 10, 2021 Share Posted March 10, 2021 And some Nummus w Salmon and fresh Coconut Milk/Coconut meat (and a few other bits and pieces )... 1 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted March 10, 2021 Share Posted March 10, 2021 3 minutes ago, Graubart said: Different Wheat Flour and Yeast... same Rye Flour... looks quite good - Crusty Rustic Italian Rye Bread: Awesome @Graubart They look good, your place must smell divine with all of that Beer, Bread & Charcuteire wafting the the house !! 1 1 Link to comment Share on other sites More sharing options...
Pezzza Posted March 16, 2021 Share Posted March 16, 2021 This one is a beaut too - is a Wholemeal Blend and turned out very nicely - phhhharque it's making me hungry looking at it - and the next day bread is still very good... 3 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted March 16, 2021 Share Posted March 16, 2021 4 minutes ago, Graubart said: This one is a beaut too - is a Wholemeal Blend and turned out very nicely - phhhharque it's making me hungry looking at it - and the next day bread is still very good... Hey Grauber some nice sharp cheese, pickles & all that good with beer or wine. idea: 'Graub's Mountain Top Brew & Bake' 3 Link to comment Share on other sites More sharing options...
Pezzza Posted March 19, 2021 Share Posted March 19, 2021 Not trying to double up - but for those not on the Salumi thread... this latest slow ferment fella came out good: 1 Link to comment Share on other sites More sharing options...
ben 10 Posted March 23, 2021 Share Posted March 23, 2021 So. Had reverse seared rib fillet the other day. Cooked for about 45 in a smoker at maybe 60°c. Smashed on the weber Q for maybe a minute each side. So good. @Graubart - BBQ thread mate, piss off to a bread thread. 3 Link to comment Share on other sites More sharing options...
Pezzza Posted March 23, 2021 Share Posted March 23, 2021 (edited) 3 hours ago, Green Blob said: So. Had reverse seared rib fillet the other day. Cooked for about 45 in a smoker at maybe 60°c. Smashed on the weber Q for maybe a minute each side. So good. @Graubart - BBQ thread mate, piss off to a bread thread. Does sound good. Heard of Lamb Rack being done that way - think it was 40 mins at 120 and then smash on the Barbie. ...reckon it would definitely be worth a go. Come on now @Green Blob Blobski mate... every Barbie needs a bit of good Bread Edited March 23, 2021 by Graubart 1 2 Link to comment Share on other sites More sharing options...
Pezzza Posted March 30, 2021 Share Posted March 30, 2021 Ok it's not on the Barbie - but is self caught meat and casseroled...... suspect @CLASSIC Phil would have done a way better job of the Rabbit - but it was my first crack so only took some hindquarter... meat was bit tough so ended up cutting/deboned into smaller pieces... so my meat and spudski and Thyme... white wine onion garlic oregano chook stock carrot balsamic black pepper n bit of other stuff... evil Rabbit prior marinade in white wine and black pepper between morning catch and night cook... finished with butter and fresh garden Thyme... will talk to one of me mates over here to get a better handle on prepping the rabbitses as think I am gunna keep catching a few... (hope so from the pest control perspective and protection of house lawn and precious veggie garden) Thanks for the inspiration @CLASSIC Phil. Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted March 30, 2021 Share Posted March 30, 2021 9 minutes ago, Graubart said: Ok it's not on the Barbie - but is self caught meat and casseroled...... suspect @CLASSIC Phil would have done a way better job of the Rabbit - but it was my first crack so only took some hindquarter... meat was bit tough so ended up cutting/deboned into smaller pieces... so my meat and spudski and Thyme... white wine onion garlic oregano chook stock carrot balsamic black pepper n bit of other stuff... evil Rabbit prior marinade in white wine and black pepper between morning catch and night cook... finished with butter and fresh garden Thyme... will talk to one of me mates over here to get a better handle on prepping the rabbitses as think I am gunna keep catching a few... (hope so from the pest control perspective and protection of house lawn and precious veggie garden) Thanks for the inspiration @CLASSIC Phil. Well Graubster, I am glad you got some Rabbits, I still have some in the freezer, over Easter I am going to do another one a little different. I will attach my brining marinade recipe which I found to be perfect as it is left overnight in a sealed glass dish with a tight fitting lid. METHOD: In a deep enough container place washed rabbit with * 6 x cups water * 1/3 cup Red Wine Vinegar 2 x cups fresh basil 1/3 cup fresh oregano chopped 1/3 cup tarragon chopped 6 x Tablespoons salt 2 x Tablespoons sugar 6 x Tablespoons crushed garlic 1 x tsp pepper flakes 3-4 bay leaves RECIPE: Do not add salt In the morning discard marinade & wash rabbit thoroughly & joint in about 6-8 pieces & place in Slow Cooker Cover with enough Chicken Stock/Wine/Water ( I used about 2l chicken stock, 2 cups white wine & topped with water ) Add fresh parsley/bay leaves/pepper corns, tear basil, oregano, tarragon, rosemary, thyme & add to cooker 2-3 cloves fresh garlic Chopped Potatoes, Carrots, Celery, Onion about 2 cups each Cook in Slow Cooker for 4 hours on high or 6 hours on low ( mine has an Auto function, I used that ) you will know when it is cooked Thicken if required otherwise serve with rice. Kin Beautiful !! Graubster, the recipe could be varied to to suit your taste, I had most of these herbs growing & probably got a bit carried away but I can assure you I will be doing it again. Cheers. 1 Link to comment Share on other sites More sharing options...
Pezzza Posted March 31, 2021 Share Posted March 31, 2021 29 minutes ago, CLASSIC said: Rabbits, I still have some in the freezer, over Easter I am going to do another one a little different. Wow @CLASSIC Phil - you are the King of the Kitch and the tasty Kaninchen (Deutsch for Rabbitses)! Yeah I need to chase up me mate to I can do a better job of utilising more of the animal. Looks like a really nice marinade and great recipe all up - beautiful - thanks mate. My lesser recipe did follow your marinade to begin with - and then the white wine chicken stock lead so we are on convergent pathways here haha! I was actually pretty chuffed with my first effort... but doing the fasting thing might make one appreciate yer tucker a bit more too haha! Tho I was craving for a nice Schulz Semillon from the Barossa which woulda complemented this dish so well - or maybe a frothy Graubartigebräu Hefeweizen haha!?! Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted March 31, 2021 Share Posted March 31, 2021 3 minutes ago, Graubart said: Wow @CLASSIC Phil - you are the King of the Kitch and the tasty Kaninchen (Deutsch for Rabbitses)! Yeah I need to chase up me mate to I can do a better job of utilising more of the animal. Looks like a really nice marinade and great recipe all up - beautiful - thanks mate. My lesser recipe did follow your marinade to begin with - and then the white wine chicken stock lead so we are on convergent pathways here haha! I was actually pretty chuffed with my first effort... but doing the fasting thing might make one appreciate yer tucker a bit more too haha! Tho I was craving for a nice Schulz Semillon from the Barossa which woulda complemented this dish so well - or maybe a frothy Graubartigebräu Hefeweizen haha!?! Well Graubster, as you know there are a million recipes on the net but lots of times it comes down to common sense, tried & trusted proven methods passed down by families for years. When I was a kid growing up on the parents fruit/wine grape property we had plenty of opportunity to trap & shoot rabbits, Mum used to cook them fairly basic but there was always a variety of good food available as we lived near a lake & a river in the Riverland of SA, so there was also plenty of fresh fish/yabbies etc. We used to grow all of our vegetables & make bread etc. These days I go to the supermarket & watch the next generation shopping & it really is a joke - they have no idea ! Cheers @Graubart Prost Link to comment Share on other sites More sharing options...
Recommended Posts
Create an account or sign in to comment
You need to be a member in order to leave a comment
Create an account
Sign up for a new account in our community. It's easy!
Register a new accountSign in
Already have an account? Sign in here.
Sign In Now