Geoff S Posted October 26, 2021 Share Posted October 26, 2021 13 hours ago, ChristinaS1 said: 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. Yep, legs & wings, does a brilliant job, only way to do them. 2 Link to comment Share on other sites More sharing options...
terminal2k Posted October 27, 2021 Share Posted October 27, 2021 9 hours ago, stquinto said: And rugby? see the footy market is split up, which is why they aren't the top sports. everyone loves a bit of cricket, but in the winter you either love union (the correct choice), league or aerial ping pong 1 Link to comment Share on other sites More sharing options...
stquinto Posted October 30, 2021 Share Posted October 30, 2021 Beef tagliata for dinner 5 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted October 30, 2021 Author Share Posted October 30, 2021 43 minutes ago, stquinto said: Beef tagliata for dinner Ah yes, Marinated Italian grilled steak with Rocket, an Italian classic, it is a great simple dish but I am afraid I am more of of Medium man rather than Rare, however it looks vey nice mate. ??? 1 Link to comment Share on other sites More sharing options...
Tricky Micky Posted October 31, 2021 Share Posted October 31, 2021 Catch up with the kids, took the smoker to my daughters place and cooked a 3kg Brisket Flat. It was outstanding, really tender and full of flavour. Home made rub O/N in the fridge - Spritzed with apple cider vinegar during the cook, smoke time about 7 hours, taken off the grill and wrapped @ approx 92 deg C internal and rested for 3 hours in a warm esky. 8 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted October 31, 2021 Author Share Posted October 31, 2021 10 minutes ago, Mickep said: Catch up with the kids, took the smoker to my daughters place and cooked a 3kg Brisket Flat. It was outstanding, really tender and full of flavour. Home made rub O/N in the fridge - Spritzed with apple cider vinegar during the cook, smoke time about 7 hours, taken off the grill and wrapped @ approx 92 deg C internal and rested for 3 hours in a warm esky. Looks awesome @Mickep well done, looks like a nice crust as well. Cheers. 2 Link to comment Share on other sites More sharing options...
stquinto Posted October 31, 2021 Share Posted October 31, 2021 5 hours ago, Mickep said: It was outstanding, really tender and full of flavour. Really looks the business mate 1 Link to comment Share on other sites More sharing options...
stquinto Posted October 31, 2021 Share Posted October 31, 2021 14 hours ago, Classic Brewing Co said: ? I certainly did Phil , even a bit left over to keep my mermaid wine stopper busy 2 2 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted October 31, 2021 Author Share Posted October 31, 2021 9 hours ago, stquinto said: I certainly did Phil , even a bit left over to keep my mermaid wine stopper busy Wow she has a nice face !! 1 2 Link to comment Share on other sites More sharing options...
Tricky Micky Posted October 31, 2021 Share Posted October 31, 2021 12 hours ago, stquinto said: 17 hours ago, Mickep said: It was outstanding, really tender and full of flavour. Really looks the business mate Thanks Sainter, I was really stoked with this effort. It was melt in the mouth stuff. I chose not to add to many of the Hickory wood chips either - kept it subtle - good choice me thinks. 1 Link to comment Share on other sites More sharing options...
Tricky Micky Posted October 31, 2021 Share Posted October 31, 2021 17 hours ago, Classic Brewing Co said: Looks awesome @Mickep well done, looks like a nice crust as well. Cheers. Thanks Phil, high praise coming from you. I was chuffed. It helped that my daughter went to an incredible butchers who knew their Brisket cuts. 2 Link to comment Share on other sites More sharing options...
Pezzza Posted November 1, 2021 Share Posted November 1, 2021 Hackepeter - Pork Tartare type German thing... or maybe Zwiebelmett.... here in prep with fresh little onions from garden... plus salt and white pepper - very nice with the Hefeweizen and fresh Rye Bread ; ) Cooking Time: Nil 5 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted November 1, 2021 Author Share Posted November 1, 2021 9 minutes ago, Itinerant Peasant said: Hackepeter - Pork Tartare type German thing... or maybe Zwiebelmett.... here in prep with fresh little onions from garden... plus salt and white pepper - very nice with the Hefeweizen and fresh Rye Bread ; ) Cooking Time: Nil Nice, as long as you don't get a taste for raw meat. 2 Link to comment Share on other sites More sharing options...
stquinto Posted November 1, 2021 Share Posted November 1, 2021 3 hours ago, Itinerant Peasant said: Hackepeter - Pork Tartare type German thing... or maybe Zwiebelmett.... here in prep with fresh little onions from garden... plus salt and white pepper - very nice with the Hefeweizen and fresh Rye Bread ; ) Cooking Time: Nil Looking good IP, never come across pork tartare though- here you get steak tartare, and even horse tartare Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted November 1, 2021 Author Share Posted November 1, 2021 (edited) 21 minutes ago, stquinto said: Looking good IP, never come across pork tartare though- here you get steak tartare, and even horse tartare It is a famous recipe but not for me, I tried a little bit once & won't be going back for more. I like the meat I am eating to have stopped breathing Edited November 1, 2021 by Classic Brewing Co 1 Link to comment Share on other sites More sharing options...
Tricky Micky Posted November 8, 2021 Share Posted November 8, 2021 I apologise to all the wood fired pizza chefs here, because clearly I don't have one to cook my pizzas in but I try and make do with the little electric number I've got. Last nights Pizza - a bit of everything thrown in- went okay. 2 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted November 8, 2021 Author Share Posted November 8, 2021 6 minutes ago, Mickep said: I apologise to all the wood fired pizza chefs here, because clearly I don't have one to cook my pizzas in but I try and make do with the little electric number I've got. Last nights Pizza - a bit of everything thrown in- went okay. They are usually the best ones, I hate skimpy toppings despite the fact the Italians pizze tradizionanli only ever had 3 toppers - the colours of their flag. 3 Link to comment Share on other sites More sharing options...
Malter White Posted November 8, 2021 Share Posted November 8, 2021 8 minutes ago, Mickep said: I apologise to all the wood fired pizza chefs here, because clearly I don't have one to cook my pizzas in but I try and make do with the little electric number I've got. Last nights Pizza - a bit of everything thrown in- went okay. Looks pretty tasty to me, Mick. There's more than one way to skin a cat. I'd love a wood fired pizza oven but I know for me it'd be a waste of money for the amount of times I'd use it. I get pretty good results with a pizza stone on my Weber. Granted I may fall short in quality to a decent wood oven pizza but living in the heart of the Italian corner of Adelaide there's numerous authentic pizza bars where I can get the real deal if I need to. 2 Link to comment Share on other sites More sharing options...
Malter White Posted November 8, 2021 Share Posted November 8, 2021 15 minutes ago, Classic Brewing Co said: They are usually the best ones, I hate skimpy toppings despite the fact the Italians pizze tradizionanli only ever had 3 toppers - the colours of their flag. I also like plenty of toppings but if you get a good Italian pizza the more is less theory really comes into play. I've never been to Europe but I do remember my parents complaining about how scabby the Italians were with toppings on pizza when they travelled there. Our problem in Australia (if you could call it that) is we are relatively wealthy and have an abundance of foods available to us, so we have a tendency to Australian-ise food from other cultures by adding more to them. A classic example is spaghetti marinara. Traditionally made by Italian women for their fisherman husbands (MARINERS = MARINAIO), it was simply pasta with tomato sauce. It was a practical food because it would last for days without spoiling while they were at sea for numerous days. Then comes along someone with a poor knowledge of Italian, probably an Aussie, and decides marinara means fish and we get Aussie spaghetti marinara with seafood in it. 2 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted November 8, 2021 Author Share Posted November 8, 2021 17 minutes ago, MUZZY said: I also like plenty of toppings but if you get a good Italian pizza the more is less theory really comes into play. I've never been to Europe but I do remember my parents complaining about how scabby the Italians were with toppings on pizza when they travelled there. Our problem in Australia (if you could call it that) is we are relatively wealthy and have an abundance of foods available to us, so we have a tendency to Australian-ise food from other cultures by adding more to them. A classic example is spaghetti marinara. Traditionally made by Italian women for their fisherman husbands (MARINERS = MARINAIO), it was simply pasta with tomato sauce. It was a practical food because it would last for days without spoiling while they were at sea for numerous days. Then comes along someone with a poor knowledge of Italian, probably an Aussie, and decides marinara means fish and we get Aussie spaghetti marinara with seafood in it. My favourite, heaps of seafood, chilli, basil & cheese. 4 Link to comment Share on other sites More sharing options...
stquinto Posted November 11, 2021 Share Posted November 11, 2021 (edited) On 11/8/2021 at 2:25 AM, Classic Brewing Co said: & cheese Phil? Cheese on the seafood? Looks pretty amazing anyway Edited November 11, 2021 by stquinto Link to comment Share on other sites More sharing options...
stquinto Posted November 11, 2021 Share Posted November 11, 2021 Pork steak, spuds and salad tonight. Decided to treat myself with the wine but the b*stard was corked Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted November 11, 2021 Author Share Posted November 11, 2021 4 minutes ago, stquinto said: Pork steak, spuds and salad tonight. Decided to treat myself with the wine but the b*stard was corked Looks nice mate, shame about the wine, sounds unusual for a Penfolds, looking at the 2017 label I am assuming it was a screw top ? 1 Link to comment Share on other sites More sharing options...
stquinto Posted November 11, 2021 Share Posted November 11, 2021 Just now, Classic Brewing Co said: Looks nice mate, shame about the wine, sounds unusual for a Penfolds, looking at the 2017 label I am assuming it was a screw top ? No mate, a real cork. The supermarket here is quite decent: I’ll go back, buy another bottle so I can keep the receipt, wait a couple of days and take it back. They change it straight off, no names, no pack drill. I only do that when it’s bad and not cheap, don’t want to take the p*ss and be dishonest about it Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted November 11, 2021 Author Share Posted November 11, 2021 10 minutes ago, stquinto said: Phil? Cheese on the seafood? Looks pretty amazing anyway Well only a bit of Parmigiano Reggiano or Asiago now & again, also good with garlic bread & wine. 1 Link to comment Share on other sites More sharing options...
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