Tricky Micky Posted October 15, 2021 Share Posted October 15, 2021 2 hours ago, stquinto said: Friday night, holiday next week. Whooppee! @stquinto Sainter mate, no words. Unbelievably delicious looking. Envy much! 1 Link to comment Share on other sites More sharing options...
Tricky Micky Posted October 15, 2021 Share Posted October 15, 2021 23 minutes ago, stquinto said: Absolutely divine mate. Steak looks incredible. 1 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted October 16, 2021 Author Share Posted October 16, 2021 Watch this space for some Venison photos, my mate has just returned from a Deer cull & they shot 9 beasts, the meat was divided up & he has scored Backstraps/Loin Steaks/Front & Back Legs as well as Brisket. I am looking forward to cooking some of this as it was hung for 2 days & butchered professionally. Bring it on 2 Link to comment Share on other sites More sharing options...
stquinto Posted October 16, 2021 Share Posted October 16, 2021 3 hours ago, Classic Brewing Co said: Watch this space for some Venison photos, my mate has just returned from a Deer cull & they shot 9 beasts @Classic Brewing Co Phil mate, looking promising I'm sure you are going to knock out some great stuff, got faith in you As I mentioned earlier it's hunting season here (actually most of the meat is farmed, but never mind, we'll skip over that one...) and they have some nice traditional sides with each dish: spätzli, sprouts, red cabbage, chestnuts, pear poached in wine, cranberry sauce. Here's one I had the other day (in a restaurant so once again, cheating a bit) 3 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted October 16, 2021 Author Share Posted October 16, 2021 16 minutes ago, stquinto said: 'm sure you are going to knock out some great stuff, got faith in you As I mentioned earlier it's hunting season here (actually most of the meat is farmed, but never mind, we'll skip over that one...) and they have some nice traditional sides with each dish: spätzli, sprouts, red cabbage, chestnuts, pear poached in wine, cranberry sauce. Here's one I had the other day (in a restaurant so once again, cheating a bit) Looks lovely @stquintoI especially like the cranberry & grapes & a lovely jus - awesome, very nice it looks great. Cheers. 1 Link to comment Share on other sites More sharing options...
Pezzza Posted October 17, 2021 Share Posted October 17, 2021 18 hours ago, Classic Brewing Co said: Looks lovely @stquintoI especially like the cranberry & grapes & a lovely jus - awesome, very nice it looks great. Cheers. But did they wipe the plate? 1 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted October 17, 2021 Author Share Posted October 17, 2021 Just now, Itinerant Peasant said: But did they wipe the plate? Doesn't look like it ! 2 Link to comment Share on other sites More sharing options...
RDT2 Posted October 17, 2021 Share Posted October 17, 2021 My first attempt at a reverse searing a rib eye steak . I am now a fan it was so juicy. I just did it in the oven with a temperature prob and fry pan 1 min each side after resting for 15 minutes with a Texas rub. Can’t wait to try it on the Weber with some smoke 4 Link to comment Share on other sites More sharing options...
terminal2k Posted October 17, 2021 Share Posted October 17, 2021 1 hour ago, RDT2 said: My first attempt at a reverse searing a rib eye steak . I am now a fan it was so juicy. I just did it in the oven with a temperature prob and fry pan 1 min each side after resting for 15 minutes with a Texas rub. Can’t wait to try it on the Weber with some smoke wait, so you oven bake it, then rest it for 15 and then you pan fry with some rub added at that point? I've never heard such witchcraft before. 1 1 Link to comment Share on other sites More sharing options...
RDT2 Posted October 17, 2021 Share Posted October 17, 2021 (edited) 12 minutes ago, terminal2k said: wait, so you oven bake it, then rest it for 15 and then you pan fry with some rub added at that point? I've never heard such witchcraft before. You put a rub on first then indirect cook so oven or Weber etc at 135degrees till it’s internal temp is 56ish degrees then rest for 15minutes then as my dad says heat your pan/barbecue to a cherry red (joking) to a high heat minute each side and eat immediately as it’s already had its rest. You do it with a thick cut steak like tomahawk/rib eye etc it’s seals the juices and was devine Edited October 17, 2021 by RDT2 2 Link to comment Share on other sites More sharing options...
stquinto Posted October 17, 2021 Share Posted October 17, 2021 Chicken Paprikash tonight 3 Link to comment Share on other sites More sharing options...
stquinto Posted October 18, 2021 Share Posted October 18, 2021 (edited) 19 hours ago, RDT2 said: You put a rub on first then indirect cook so oven or Weber etc at 135degrees till it’s internal temp is 56ish degrees then rest for 15minutes then as my dad says heat your pan/barbecue to a cherry red (joking) to a high heat minute each side and eat immediately as it’s already had its rest. You do it with a thick cut steak like tomahawk/rib eye etc it’s seals the juices and was devine Looks a beaut mate! I salt mine, sear it 30 - 45 seconds each side twice in a cast iron pan (to get the crisscross lines ), then in the oven set at 80 degrees. I set the probe to beep at 53 (very rare). No need to rest it as at 80 degrees it’s quite “relaxed”. Same principle as yours but you sear after. I will try your method next time. I recommend the 80 degree cook though - the meat is very tender. It might take an hour for a thick T bone, but if your pre-dinner drinks overrun, you can turn the oven down to 60 and it stops cooking. It’ll stay that way for at least 30 minutes Edited October 18, 2021 by stquinto 2 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted October 19, 2021 Author Share Posted October 19, 2021 Well know things are looking up in the kitchen department, I bought a new Gas Cooker today so I am looking forward to posting better food images on this thread. I could have bought a 3 Font Kegerator & a few accessories but one has to get his priorities right. Maybe next time. 4 1 Link to comment Share on other sites More sharing options...
RDT2 Posted October 22, 2021 Share Posted October 22, 2021 Did a Brisket on the Weber today smoked with Apple wood really nice. I used a supermarket brisket for the first try in case I stuffed it. Turned out really nice and juicy, wife wants another one tomorrow yes!!! 6 Link to comment Share on other sites More sharing options...
Tricky Micky Posted October 22, 2021 Share Posted October 22, 2021 9 hours ago, RDT2 said: Did a Brisket on the Weber today smoked with Apple wood really nice. I used a supermarket brisket for the first try in case I stuffed it. Turned out really nice and juicy, wife wants another one tomorrow yes!!! Looks outstanding @RDT2, how long did you smoke it for / rest etc? 1 1 Link to comment Share on other sites More sharing options...
RDT2 Posted October 23, 2021 Share Posted October 23, 2021 1 hour ago, Mickep said: Looks outstanding @RDT2, how long did you smoke it for / rest etc? Cooked just under 6 hours and rested for probably 2 1/2 hours wrapped in esky. 2 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted October 23, 2021 Author Share Posted October 23, 2021 10 hours ago, RDT2 said: Did a Brisket on the Weber today smoked with Apple wood really nice. I used a supermarket brisket for the first try in case I stuffed it. Turned out really nice and juicy, wife wants another one tomorrow yes!!! Looks really nice @RDT2 well done. 1 1 Link to comment Share on other sites More sharing options...
stquinto Posted October 25, 2021 Share Posted October 25, 2021 On 10/22/2021 at 4:04 PM, RDT2 said: Did a Brisket on the Weber today smoked with Apple wood really nice. I used a supermarket brisket for the first try in case I stuffed it. Turned out really nice and juicy, wife wants another one tomorrow yes!!! Looks like a mighty fine bit of meat there @RDT2 Link to comment Share on other sites More sharing options...
stquinto Posted October 25, 2021 Share Posted October 25, 2021 Mexican for dinner tonight. The sauce for the enchiladas is particularly spicy, I soaked a cuppla chipotles, a Pancho, and some other chillies, gave it a decent kick. I’m sure it isn’t that authentic but never mind… 5 Link to comment Share on other sites More sharing options...
Geoff S Posted October 26, 2021 Share Posted October 26, 2021 Got some good chef's here! Legs on the Pit Barrel Cooker, really love this smoker. 5 Link to comment Share on other sites More sharing options...
ChristinaS1 Posted October 26, 2021 Share Posted October 26, 2021 Hey @Geoff S, that is an interesting contraption. I have never seen one of those before. Is it especially for drumsticks? You Australians sure love to BBQ. Cheers, Christina. 1 Link to comment Share on other sites More sharing options...
terminal2k Posted October 26, 2021 Share Posted October 26, 2021 3 hours ago, ChristinaS1 said: You Australians sure love to BBQ. It's the second biggest sport in the country, after beer drinking and followed closely behind by cricket 1 2 Link to comment Share on other sites More sharing options...
stquinto Posted October 26, 2021 Share Posted October 26, 2021 4 hours ago, terminal2k said: It's the second biggest sport in the country, after beer drinking and followed closely behind by cricket And rugby? 2 Link to comment Share on other sites More sharing options...
stquinto Posted October 26, 2021 Share Posted October 26, 2021 On 10/19/2021 at 5:48 AM, Classic Brewing Co said: Well know things are looking up in the kitchen department, I bought a new Gas Cooker today so I am looking forward to posting better food images on this thread. I could have bought a 3 Font Kegerator & a few accessories but one has to get his priorities right. Maybe next time. Looks like you’re in for a few treats Phil Still waiting for your game dishes, getting impatient 1 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted October 26, 2021 Author Share Posted October 26, 2021 3 hours ago, stquinto said: Looks like you’re in for a few treats Phil Still waiting for your game dishes, getting impatient Yeah new cooker works like a treat, all gas as I prefer. The Venison is all frozen but it won't be long before we get something happening. 2 Link to comment Share on other sites More sharing options...
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