Classic Brewing Co Posted October 15, 2022 Author Share Posted October 15, 2022 8 hours ago, Mickep said: Did ya mortgage the house to buy the fresh flathead tails mate - I'm finding them a tad expensive lately. Meal looks just beautiful and healthy too. I agree it looks good, I love Flathead but seriously even Coles & Woolworths sell Blue Grenadier, see below ... The texture, taste are both very similar & I fond them to be a good alterative & the are a hell of lot cheaper. FLATHEAD Smaller species of Flathead have many similarities to Blue Grenadier. They are soft, flake lightly and easily and remain moist when cooked correctly. Low oilyness makes it suitable to frying. When frying, a protective coating such as a batter or crumb is recommended to protect the flesh from drying out. https://goodfishbadfish.com.au/fish/blue-grenadier Blue Grenadier - Good Fish Bad Fish 3 Link to comment Share on other sites More sharing options...
Hoppy81 Posted October 15, 2022 Share Posted October 15, 2022 Knocked up a few Brisket, Cheese and gravy pies this week, used shortcrust for the base and puff for the lid. Turned out quite nice 8 Link to comment Share on other sites More sharing options...
Tricky Micky Posted October 16, 2022 Share Posted October 16, 2022 3 hours ago, Hoppy81 said: Knocked up a few Brisket, Cheese and gravy pies this week, used shortcrust for the base and puff for the lid. Turned out quite nice Just WOWZA! They look awesome mate. Any tips for the pie pastry base. These put mine to shame. 2 1 Link to comment Share on other sites More sharing options...
Hoppy81 Posted October 16, 2022 Share Posted October 16, 2022 18 minutes ago, Mickep said: Just WOWZA! They look awesome mate. Any tips for the pie pastry base. These put mine to shame. Cheers mate. I only used the frozen stuff from Woolies, i will be making my own when time allows haha. With the base i found i needed to pre-cook for about 5mins as the shortcrust pastry was still a little uncooked if going in the oven all at once. I'm still practicing myself as i'll be attending a market soon and selling them so a bit more practice needed. All in all i was preety impressed, had to try about 3kg of brisket worth trying to perfect the selection of cheeses and gravy haha, was a terrible job.. 4 Link to comment Share on other sites More sharing options...
Tricky Micky Posted October 16, 2022 Share Posted October 16, 2022 Just now, Hoppy81 said: 24 minutes ago, Mickep said: Just WOWZA! They look awesome mate. Any tips for the pie pastry base. These put mine to shame. Cheers mate. I only used the frozen stuff from Woolies, i will be making my own when time allows haha. With the base i found i needed to pre-cook for about 5mins as the shortcrust pastry was still a little uncooked if going in the oven all at once. I'm still practicing myself as i'll be attending a market soon and selling them so a bit more practice needed. All in all i was preety impressed, had to try about 3kg of brisket worth trying to perfect the selection of cheeses and gravy haha, was a terrible job.. Hoppy @Hoppy81, I've been using the frozen stuff my self, are you using shortcrust for the base or are you using Puff for the top and bottom? I've been having huge issues getting the shortcrust pastry into the pie tins without it tearing and cracking up and falling apart. Any tips? I make sure it's defrosted properly (in the fridge overnight) and still have problems - even buy the decent stuff like Pampus. Anyway you should be really proud of your pies mate, they do look magnificent. 3 Link to comment Share on other sites More sharing options...
Tricky Micky Posted October 16, 2022 Share Posted October 16, 2022 10 minutes ago, Hoppy81 said: had to try about 3kg of brisket worth trying to perfect the selection of cheeses and gravy haha, was a terrible job.. Yeah, bet that was tough. 3 Link to comment Share on other sites More sharing options...
Tricky Micky Posted October 16, 2022 Share Posted October 16, 2022 2 minutes ago, Mickep said: are you using shortcrust for the base or are you using Puff for the top and bottom? Hoppy, I should pay more attention to the posts Knocked up a few Brisket, Cheese and gravy pies this week, used shortcrust for the base and puff for the lid. 3 Link to comment Share on other sites More sharing options...
Hoppy81 Posted October 16, 2022 Share Posted October 16, 2022 14 minutes ago, Mickep said: Hoppy @Hoppy81, I've been using the frozen stuff my self, are you using shortcrust for the base or are you using Puff for the top and bottom? I've been having huge issues getting the shortcrust pastry into the pie tins without it tearing and cracking up and falling apart. Any tips? I make sure it's defrosted properly (in the fridge overnight) and still have problems - even buy the decent stuff like Pampus. Anyway you should be really proud of your pies mate, they do look magnificent. Yeah, Shortcrust is a pain on the base i've found, i just let it semi defrost and gradually work it in the tin. When i pre-cook them i'm also using pastry weights to hold it in place, so much easier using puff all round but i think the shortbread adds that extra depth to the pie. Cheers mate, appreciate the kind words. 3 Link to comment Share on other sites More sharing options...
stquinto Posted October 16, 2022 Share Posted October 16, 2022 16 hours ago, iBooz2 said: Local fresh Flathead tails coated with Panko bread crumbs (with added teaspoon of Taco seasoning) all shallow fried in peanut oil. Then placed in wholemeal mini wraps along with some cos lettuce, avocado, cucumber, red onion and the lot drizzled with Chipotle Aioli. Very nice after a few ales and accompanied with some Chardonnay. Awesome stuff mate!!! Take the rest of the day off 2 Link to comment Share on other sites More sharing options...
stquinto Posted October 16, 2022 Share Posted October 16, 2022 5 hours ago, Hoppy81 said: Knocked up a few Brisket, Cheese and gravy pies this week, used shortcrust for the base and puff for the lid. Turned out quite nice Amazing! Luverly combo 2 1 Link to comment Share on other sites More sharing options...
RDT2 Posted October 16, 2022 Share Posted October 16, 2022 Cooked this yesterday for a family gathering brisket on the right and pulled pork on the left. Turned out really nice! While these two were resting I used the coals that were burning already to cook chicken wings with high indirect heat! Then dad and I knocked over the remains of the German Pilsner which he loved! 6 Link to comment Share on other sites More sharing options...
Tricky Micky Posted October 16, 2022 Share Posted October 16, 2022 8 minutes ago, RDT2 said: Cooked this yesterday for a family gathering brisket on the right and pulled pork on the left. Turned out really nice! While these two were resting I used the coals that were burning already to cook chicken wings with high indirect heat! Then dad and I knocked over the remains of the German Pilsner which he loved! Looks bloody amazing RDT2 @RDT2 - salivating just looking at the pic. Haven't done a brisket all winter (Victoria) but spring is in the air - well apart from the flooding rains we're having. Time to fire up the smoker me thinks. 1 1 Link to comment Share on other sites More sharing options...
Hoppy81 Posted October 16, 2022 Share Posted October 16, 2022 34 minutes ago, RDT2 said: Cooked this yesterday for a family gathering brisket on the right and pulled pork on the left. Turned out really nice! While these two were resting I used the coals that were burning already to cook chicken wings with high indirect heat! Then dad and I knocked over the remains of the German Pilsner which he loved! Sensational mate, looks the goods. This was the end result of the small brisket i cooked for the pies, was very impressed with it. My next cook-up is a fairly large 8.8kg Brisket and 2 x 4.5kg Boston butts, going to be a long day haha. 5 1 Link to comment Share on other sites More sharing options...
RDT2 Posted October 16, 2022 Share Posted October 16, 2022 31 minutes ago, Hoppy81 said: Sensational mate, looks the goods. This was the end result of the small brisket i cooked for the pies, was very impressed with it. My next cook-up is a fairly large 8.8kg Brisket and 2 x 4.5kg Boston butts, going to be a long day haha. Thanks mate looks good sounds like your in for a big day. I went for two pieces of meat rather than a one bigger piece as I had to have it ready for lunchtime! I started it at 5:30am had it resting at 11:30ish. 4 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted October 16, 2022 Author Share Posted October 16, 2022 Sunday burger & chips with my lady friend, beautiful day outside, too good to waste. 6 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted October 16, 2022 Author Share Posted October 16, 2022 2 hours ago, Hoppy81 said: This was the end result of the small brisket i cooked for the pies, was very impressed with it. My next cook-up is a fairly large 8.8kg Brisket and 2 x 4.5kg Boston butts, going to be a long day haha. Nice lookin meat Hoppy, I also like the cutting board, where did you get that 2 1 1 Link to comment Share on other sites More sharing options...
Hoppy81 Posted October 16, 2022 Share Posted October 16, 2022 6 minutes ago, Classic Brewing Co said: Nice lookin meat Hoppy, I also like the cutting board, where did you get that I have a guy that makes them for the store, looks cool hey 2 1 Link to comment Share on other sites More sharing options...
RDT2 Posted October 16, 2022 Share Posted October 16, 2022 40 minutes ago, Classic Brewing Co said: Sunday burger & chips with my lady friend, beautiful day outside, too good to waste. Hope she left the axe home this time 2 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted October 16, 2022 Author Share Posted October 16, 2022 Just now, RDT2 said: Hope she left the axe home this time Ha Ha I think you know that was NOT my lady friend she is a neighbour. If she was my girlfriend I would be carrying the axe. 5 Link to comment Share on other sites More sharing options...
stquinto Posted October 16, 2022 Share Posted October 16, 2022 Take the horns off and wipe its a*se, that’s my motto for cooking beef. Roast sirloin, don’t often have beef on Sunday, makes a nice change 8 Link to comment Share on other sites More sharing options...
Tricky Micky Posted October 16, 2022 Share Posted October 16, 2022 18 hours ago, Hoppy81 said: Sensational mate, looks the goods. This was the end result of the small brisket i cooked for the pies, was very impressed with it. My next cook-up is a fairly large 8.8kg Brisket and 2 x 4.5kg Boston butts, going to be a long day haha. Ya killin' us Hoppy mate - can't compete with that. Just beautiful. A work of art! 1 1 1 Link to comment Share on other sites More sharing options...
Tricky Micky Posted October 16, 2022 Share Posted October 16, 2022 4 hours ago, stquinto said: Take the horns off and wipe its a*se, that’s my motto for cooking beef. Roast sirloin, don’t often have beef on Sunday, makes a nice change Beautiful work Sainter, Beef looks just perfect mate. Take the rest of the week off. 2 Link to comment Share on other sites More sharing options...
stquinto Posted October 17, 2022 Share Posted October 17, 2022 5 hours ago, Mickep said: Beautiful work Sainter, Beef looks just perfect mate. Take the rest of the week off. Thanks mate, might just do that, it’s the kids holidays here and we’re off to Italy. Actually next week, but close enough 2 Link to comment Share on other sites More sharing options...
Tricky Micky Posted October 17, 2022 Share Posted October 17, 2022 8 minutes ago, stquinto said: Thanks mate, might just do that, it’s the kids holidays here and we’re off to Italy. Actually next week, but close enough Travel safe mate.. Enjoy! 1 Link to comment Share on other sites More sharing options...
JoeB7 Posted October 17, 2022 Share Posted October 17, 2022 Quick question (requires your honesty)....... Who has NOT heard of a pickled egg? (Purely for statistical needs.) 1 Link to comment Share on other sites More sharing options...
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