Classic Brewing Co Posted February 1, 2021 Share Posted February 1, 2021 Hey Guys, Not worthy of 'What's in your BBQ' but is still food, 1.8kg lamb leg with roast veg, steamed butternut & greens, homemade Mint Jelly, home grown garlic & rosemary ... & a nice bottle of red !! I wouldn't be dead for quids. 7 Link to comment Share on other sites More sharing options...
Hoppy81 Posted February 1, 2021 Share Posted February 1, 2021 Looks superb mate Link to comment Share on other sites More sharing options...
Pale Man Posted February 2, 2021 Share Posted February 2, 2021 Subway at work. 1 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted February 2, 2021 Author Share Posted February 2, 2021 That's OK, are you having a or with it ? But then I don't know where you work. Cheers Anyway. Link to comment Share on other sites More sharing options...
Pale Man Posted February 2, 2021 Share Posted February 2, 2021 3 minutes ago, CLASSIC said: That's OK, are you having a or with it Definitely not where i work unfortunately. But last night shift tonight, so plenty of beers to follow in the next few days. Off to the Home Brewed Beer and Barbecue fest on Saturday too in Adelaide. Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted February 2, 2021 Author Share Posted February 2, 2021 Good one. 1 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted March 13, 2021 Author Share Posted March 13, 2021 Hey Guys, Thawed out one of the Rabbits from the shooting trip, just made up a Brining Marinade. I will leave it overnight & it's Bug's Bunny tomorrow either Slow Cooked in a Casserole or perhaps Crumbed & Fried. I still have 19 in the freezer so heaps of recipes come to mind. Got some good red so looking forward to it. Cheers Phil 2 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted March 13, 2021 Author Share Posted March 13, 2021 Today it is going in the Slow Cooker, with Chicken Stock & chunky vegetables. It has been marinating in Red Wine Vinegar, Water, Salt, Sugar, Garlic, Black Pepper, Tarragon, Basil, Oregano, Bay Leaves so shouldn't be short on flavor. 1 Link to comment Share on other sites More sharing options...
Tricky Micky Posted March 13, 2021 Share Posted March 13, 2021 10 minutes ago, CLASSIC said: Today it is going in the Slow Cooker, with Chicken Stock & chunky vegetables. It has been marinating in Red Wine Vinegar, Water, Salt, Sugar, Garlic, Black Pepper, Tarragon, Basil, Oregano, Bay Leaves so shouldn't be short on flavor. Sounds delish mate. That's an impressive marinade to be sure. It should be a ripper meal. A little cheeky sneaky red will go very nicely with that. Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted March 13, 2021 Author Share Posted March 13, 2021 3 minutes ago, Mickep said: Sounds delish mate. That's an impressive marinade to be sure. It should be a ripper meal. A little cheeky sneaky red will go very nicely with that. Yeah I am looking forward to it, there will be some cheeky red there for sure ! Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted March 14, 2021 Author Share Posted March 14, 2021 Here we are in the final stages of Slow Cooked Rabbit Cassoulet. 1 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted April 4, 2021 Author Share Posted April 4, 2021 Rabbit No 2, OK Rabbit tonight sorta roasted with heaps of root vegetables ( & carrots ) potato etc, this is the 3 stages so far 1 Brining Marinade 24 Hours 2 Joint & rinse thoroughly 3 A dry rub combination of Hickory, roasted garlic & onion & paprika I will slow roast this in my Clay Tagine on the stove top & serve with all of the roasted vegies & lots of Part 2 to follow. Cheers. 1 Link to comment Share on other sites More sharing options...
Hilltop hops Posted April 4, 2021 Share Posted April 4, 2021 Rabbit looks good. Wood oven pizzas for me tonight. Salami, boccocini, capsicum and mushroom at the front. Chilli garlic prawn at the back. 4 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted April 4, 2021 Author Share Posted April 4, 2021 12 hours ago, Hilltop hops said: Rabbit looks good. Wood oven pizzas for me tonight. Salami, boccocini, capsicum and mushroom at the front. Chilli garlic prawn at the back. Awesome Love Wood Fired Oven Pizza anytime, one of my mates has one, I will have to find a way to build one. 1 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted April 4, 2021 Author Share Posted April 4, 2021 17 hours ago, CLASSIC said: Rabbit No 2, OK Rabbit tonight sorta roasted with heaps of root vegetables ( & carrots ) potato etc, this is the 3 stages so far 1 Brining Marinade 24 Hours 2 Joint & rinse thoroughly 3 A dry rub combination of Hickory, roasted garlic & onion & paprika I will slow roast this in my Clay Tagine on the stove top & serve with all of the roasted vegies & lots of Part 2 to follow. Cheers. Part 2 rôti lapin OK I cheated, it means Roast Rabbit in French, it was awesome. Next time new recipe. Cheers 1 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted April 8, 2021 Author Share Posted April 8, 2021 Fish & Chips Night Hey Guys, I guess we all like Fish & Chips, one of my favorite is Blue Grenadier, it has a close association to Flathead & is extremely versatile. Tonight I will make a batter of Beer, Self Raising Flour, Turmeric (pinch) chilli powder (pinch) & fry in Canola Oil, serve with Beer Batter Chips & Salad. A nice bottle of Sauvignon Blanc & Bob's your Uncle. Cheers. 2 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted April 27, 2021 Author Share Posted April 27, 2021 Hey Graubster, Last night I did a Corned Silverside shown just put on the stove, I was going to do a photo of the finished meal which was Mashed Potato, Cabbage & steamed veg ( Broccoli, Carrot, Butternut, Spinach & Peppercorn Gravy etc, ) but we got stuck into the & I forgot. By the way, it was bloody beautiful. Cheers. 2 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted May 21, 2021 Author Share Posted May 21, 2021 What's Cooking tonight people, a Butcher mate gave me 4 Lamb Shanks straight from the processing plant & tonight I have to cook for him & 2 others, I can handle it but need to be on the ball as most Butcher's know their stuff, accompaniments will be Creamy Mashed Potato, Steamed Butternut & Broccoli & of course These 2 photos are the prep & early stages, I might post a photo of the plated meal if that's OK. Cheers 5 Link to comment Share on other sites More sharing options...
stquinto Posted May 23, 2021 Share Posted May 23, 2021 A bit old school, but steak, crushed spuds and salad Link to comment Share on other sites More sharing options...
stquinto Posted May 23, 2021 Share Posted May 23, 2021 And pizza for dinner tonight-just got one of these pizza ovens 3 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted May 23, 2021 Author Share Posted May 23, 2021 7 hours ago, stquinto said: A bit old school, but steak, crushed spuds and salad. Good to see you didn't over cook the steak, nice. And pizza for dinner tonight-just got one of these pizza ovens You are making me jealous Bon Appetit 1 Link to comment Share on other sites More sharing options...
stquinto Posted May 24, 2021 Share Posted May 24, 2021 Chinese for dinner : no three-lettered animals there, scouts’ honour 1 Link to comment Share on other sites More sharing options...
stquinto Posted May 28, 2021 Share Posted May 28, 2021 Beef sirloin at the top, bison sirloin at the bottom….. take the horns off and wipe its a*se, that’s my motto 1 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted May 28, 2021 Author Share Posted May 28, 2021 9 minutes ago, stquinto said: Beef sirloin at the top, bison sirloin at the bottom….. take the horns off and wipe its a*se, that’s my motto Nice @stquinto Medium Rare too, I just had Lamb. 3 Link to comment Share on other sites More sharing options...
stquinto Posted May 30, 2021 Share Posted May 30, 2021 On 5/29/2021 at 12:57 AM, CLASSIC said: Nice @stquinto Medium Rare too, I just had Lamb. Ow that looks like it was a real treat mate I did a shoulder of lamb with Moroccan veggie stew and couscous the other day - cooked it for about 8 hours at about 90 degrees with a tray of water in the oven to stop it drying out. Beautiful it was, could eat it with a spoon Link to comment Share on other sites More sharing options...
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