stquinto Posted December 25, 2021 Share Posted December 25, 2021 Prep for Christmas dinner 4 1 Link to comment Share on other sites More sharing options...
stquinto Posted December 25, 2021 Share Posted December 25, 2021 One of my appropriate Crissy pressies 1 3 Link to comment Share on other sites More sharing options...
stquinto Posted December 25, 2021 Share Posted December 25, 2021 6 hours ago, Classic Brewing Co said: That’ll do mate, in spades 2 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted December 25, 2021 Author Share Posted December 25, 2021 4 hours ago, stquinto said: One of my appropriate Crissy pressies All looks splendid mate, Cheers & Merry Xmas. 1 1 Link to comment Share on other sites More sharing options...
Tricky Micky Posted December 25, 2021 Share Posted December 25, 2021 Xmas day Dinner. I had planned to show a few pics of the final product carved but drinking got in the way. Pacific Ale - slightly underwhelming head but tastes the goods. Pickled pork - slowly taking shape as the Chrissy ham. Smoked chicken fillets, these were the bomb. Tender as! The Brisket - twas incredibly juicy, tender and all those things that make a brisket so incredible. 9 Link to comment Share on other sites More sharing options...
stquinto Posted December 26, 2021 Share Posted December 26, 2021 2 hours ago, Mickep said: Xmas day Dinner. I had planned to show a few pics of the final product carved but drinking got in the way. Pacific Ale - slightly underwhelming head but tastes the goods. Pickled pork - slowly taking shape as the Chrissy ham. Smoked chicken fillets, these were the bomb. Tender as! The Brisket - twas incredibly juicy, tender and all those things that make a brisket so incredible. Holy Cow that lot looks amazing! 2 Link to comment Share on other sites More sharing options...
Tricky Micky Posted December 26, 2021 Share Posted December 26, 2021 20 hours ago, stquinto said: Holy Cow that lot looks amazing! The chicken Sainter, was perfect. Never done chicken breast before 'cause I thought it'd be too dry or tough. How wrong was I? Took 'em off at 71 degrees C internal and rested, then wrapped and stored in the fridge O/N....just beautiful. smoked with Cherry wood. The brisket was delish too. I don't use the "crutch" method of wrapping the meat while cooking to avoid the stall. The cut was 3.5kg cooked (smoked) at 120 degrees C. with Hickory. Approx 2.6 hours per KG - it took nine hours to reach internal temp of 92 degrees C took it off and rested wrapped in baking paper - foil - and then a couple of towels and placed in a warmish esky for 2.5 hours. So good! The kids loved it! I'm trying to look for a decent Brisket BBQ sauce recipe too - any suggestions greatly appreciated. 2 Link to comment Share on other sites More sharing options...
Malter White Posted December 26, 2021 Share Posted December 26, 2021 What's on the menu? This week it'll be ham sandwiches, turkey sandwiches, ham salad, ham sandwiches, ham on it's own and maybe some ham sandwiches. 7 Link to comment Share on other sites More sharing options...
Pickles Jones Posted December 26, 2021 Share Posted December 26, 2021 8 minutes ago, MUZZY said: What's on the menu? This week it'll be ham sandwiches, turkey sandwiches, ham salad, ham sandwiches, ham on it's own and maybe some ham sandwiches. Sir, do want chips with that. 5 Link to comment Share on other sites More sharing options...
Tricky Micky Posted December 26, 2021 Share Posted December 26, 2021 17 minutes ago, MUZZY said: What's on the menu? This week it'll be ham sandwiches, turkey sandwiches, ham salad, ham sandwiches, ham on it's own and maybe some ham sandwiches. Same here Muzzy, cold chicken sanga's, ham, beef, all week and probably into next week too. Thankfully only once a year. 1 4 Link to comment Share on other sites More sharing options...
RDT2 Posted December 26, 2021 Share Posted December 26, 2021 On 12/26/2021 at 7:31 AM, Mickep said: Xmas day Dinner. I had planned to show a few pics of the final product carved but drinking got in the way. Pacific Ale - slightly underwhelming head but tastes the goods. Pickled pork - slowly taking shape as the Chrissy ham. Smoked chicken fillets, these were the bomb. Tender as! The Brisket - twas incredibly juicy, tender and all those things that make a brisket so incredible. You’ve made me very sad. In Perth there’s a total fire due to the heat wave and it started on Christmas Day so couldn’t use my Webber Had an opportunity to cook a Brisket on Christmas Eve but was too busy. I cooked chicken wings and drumsticks in the oven for Christmas but not the same as the Webber. Yours look awesome will try the chicken breast as you have done I have only done thighs so far. Good work! 1 1 Link to comment Share on other sites More sharing options...
Tricky Micky Posted December 27, 2021 Share Posted December 27, 2021 (edited) 15 minutes ago, RDT2 said: You’ve made me very sad. In Perth there’s a total fire due to the heat wave and it started on Christmas Day so couldn’t use my Webber Had an opportunity to cook a Brisket on Christmas Eve but was too busy. I cooked chicken wings and drumsticks in the oven for Christmas but not the same as the Webber. Yours look awesome will try the chicken breast as you have done I have only done thighs so far. Good work! Bugger @RDT2, what a shame.....the kids gave me this smoker a couple of years back, had a couple of rookie fails and put it aside until about 12 months ago. Did the research and now it's humming along. Hope the Brisket you cooked was okay. The chicken breasts were placed in a brine for a couple of days...seemed to do the trick. I was really careful not to let the internal temp get higher than 72 degrees C - rested for 2-3 hours wrapped. Final internal temp approx 74 degrees C. (safe to eat) at least according to most smoking recipes and the latest Government Food advice. Same with the pickled pork butt (Pseudo ham). Off the smoker at 70 degrees C aiming for a finishing internal temp of 72 degrees C. I've found 92 degrees to be a good internal temp to take the brisket off the heat, aiming for 95 degrees final internal temp after a 2-3 hour rest wrapped in paper, foil, and towels in a warmish esky....this works for me smoking temp at about 122 degrees C. Edited December 27, 2021 by Mickep 2 Link to comment Share on other sites More sharing options...
RDT2 Posted December 29, 2021 Share Posted December 29, 2021 (edited) On 12/27/2021 at 8:12 AM, Mickep said: Bugger @RDT2, what a shame.....the kids gave me this smoker a couple of years back, had a couple of rookie fails and put it aside until about 12 months ago. Did the research and now it's humming along. Hope the Brisket you cooked was okay. The chicken breasts were placed in a brine for a couple of days...seemed to do the trick. I was really careful not to let the internal temp get higher than 72 degrees C - rested for 2-3 hours wrapped. Final internal temp approx 74 degrees C. (safe to eat) at least according to most smoking recipes and the latest Government Food advice. Same with the pickled pork butt (Pseudo ham). Off the smoker at 70 degrees C aiming for a finishing internal temp of 72 degrees C. I've found 92 degrees to be a good internal temp to take the brisket off the heat, aiming for 95 degrees final internal temp after a 2-3 hour rest wrapped in paper, foil, and towels in a warmish esky....this works for me smoking temp at about 122 degrees C. Good work mate sorry for not replying been away and when I returned threw a snapper on the Webber it was delicious Sounds like you have your smoker sorted. I was same avoided charcoal in preference to gas but now I love cooking with charcoal especially brisket and ribs. It’s actually quite easy once you get the hang of it. Been watching schueys barbecue on YouTube great cook and humour. Edited December 29, 2021 by RDT2 4 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted December 29, 2021 Author Share Posted December 29, 2021 3 hours ago, RDT2 said: Good work mate sorry for not replying been away and when I returned threw a snapper on the Webber it was delicious Sounds like you have your smoker sorted. I was same avoided charcoal in preference to gas but now I love cooking with charcoal especially brisket and ribs. It’s actually quite easy once you get the hang of it. Been watching schueys barbecue on YouTube great cook and humour. Nice 1 1 Link to comment Share on other sites More sharing options...
stquinto Posted December 29, 2021 Share Posted December 29, 2021 Back to the bad old days! 4 1 Link to comment Share on other sites More sharing options...
Tricky Micky Posted December 29, 2021 Share Posted December 29, 2021 14 hours ago, RDT2 said: Good work mate sorry for not replying been away and when I returned threw a snapper on the Webber it was delicious Sounds like you have your smoker sorted. I was same avoided charcoal in preference to gas but now I love cooking with charcoal especially brisket and ribs. It’s actually quite easy once you get the hang of it. Been watching schueys barbecue on YouTube great cook and humour. Mate the fish looks incredible.....beautiful. Haven't done fish yet - should give it a try. 2 1 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted December 30, 2021 Author Share Posted December 30, 2021 13 hours ago, stquinto said: Back to the bad old days! Hey Stquinto, I am wondering how the poor people live 3 Link to comment Share on other sites More sharing options...
stquinto Posted December 30, 2021 Share Posted December 30, 2021 1 hour ago, Classic Brewing Co said: Hey Stquinto, I am wondering how the poor people live It's all a bit of a gastronomical overload between Christmas and the New Year here.... and I tread lightly compared to the locals. They even have a phrase in French for sickness caused by overeating: "crise de foie" as in "liver crisis" When you brew your own grog, buy your wine on special, and cook all of your own tucker it doesn't cost that much so you can have the odd treat. Oh, helps that SWMBO is a veggie so she's cheap to run too 2 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted December 30, 2021 Author Share Posted December 30, 2021 2 minutes ago, stquinto said: It's all a bit of a gastronomical overload between Christmas and the New Year here.... and I tread lightly compared to the locals. They even have a phrase in French for sickness caused by overeating: "crise de foie" as in "liver crisis" When you brew your own grog, buy your wine on special, and cook all of your own tucker it doesn't cost that much so you can have the odd treat. Oh, helps that SWMBO is a veggie so she's cheap to run too Mate I totally agree, I am an ex Cook, was in the army too. There is a lot to be said for home brewing, being thrifty at the bottle shop/ supermarket & generally looking for fine food at reasonable prices, a lot of people eat sh.. but you can enjoy the finer things if you are smart. Happy New Year 3 Link to comment Share on other sites More sharing options...
stquinto Posted December 30, 2021 Share Posted December 30, 2021 1 minute ago, Classic Brewing Co said: Mate I totally agree, I am an ex Cook, was in the army too. There is a lot to be said for home brewing, being thrifty at the bottle shop/ supermarket & generally looking for fine food at reasonable prices, a lot of people eat sh.. but you can enjoy the finer things if you are smart. Happy New Year Totally agree mate ! If you keep your wits about you eating decent fresh grub isn't difficult or have to be expensive. Helps that I enjoy cooking, like yourself, and it's not a chore. Obviously helps with a cuppla brews as you are cooking Happy New Year to you too mate 2 1 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted December 30, 2021 Author Share Posted December 30, 2021 39 minutes ago, stquinto said: Totally agree mate ! If you keep your wits about you eating decent fresh grub isn't difficult or have to be expensive. Helps that I enjoy cooking, like yourself, and it's not a chore. Obviously helps with a cuppla brews as you are cooking Happy New Year to you too mate All the very best to you & your family mate, enjoy . 2 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted December 30, 2021 Author Share Posted December 30, 2021 A quick cheat meal as today is officially the last day. & I have waved goodbye to the old house, now it's hot little babe's in kini's by the ⛱. Ordinary marininated chicken wings, bloody hot too, 🌶 All ll the best to everyone for new year, let's hope 2022 is a good year. 4 1 Link to comment Share on other sites More sharing options...
iBooz2 Posted December 30, 2021 Share Posted December 30, 2021 On 12/26/2021 at 1:05 PM, stquinto said: Holy Cow that lot looks amazing! Yes @Mickep , you are making me regret getting rid of all my smoking kit. Only thing left is an old original charcoal Weber kettle. Might just have to get back into this form of cooking a great meal by the look of yours. Look forward to your future posts and recipes with my tongue hanging out. 2 Link to comment Share on other sites More sharing options...
RDT2 Posted December 31, 2021 Share Posted December 31, 2021 22 hours ago, iBooz2 said: Yes @Mickep , you are making me regret getting rid of all my smoking kit. Only thing left is an old original charcoal Weber kettle. Might just have to get back into this form of cooking a great meal by the look of yours. Look forward to your future posts and recipes with my tongue hanging out. Webers are awesome dust it off and get into it. 2 Link to comment Share on other sites More sharing options...
Pezzza Posted January 1, 2022 Share Posted January 1, 2022 Curry Up! Dropped past a mate w Kaffir Lime tree... was inspired to do a festive fragrant chicken curry - chicken thighs w bone in ; ) 6 Link to comment Share on other sites More sharing options...
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