RDT2 Posted February 23, 2022 Share Posted February 23, 2022 22 minutes ago, iBooz2 said: You are a bugger @RDT2 , cooking up some tasty looking morsel's like these and not inviting any of us, they look superb! What was the rub / coating ? One was a Texan steak rub and the other was homemade with raw sugar, salt, pepper (coarsely ground), mustard powder, onion powder, garlic powder hard to say which one was my favourite. The Texan one had chilli in it so the other was more family friendly. 4 1 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted February 23, 2022 Author Share Posted February 23, 2022 55 minutes ago, stquinto said: Yeah Phil, I have a few of them. If I get at least three recipes from a book I consider it worthwhile. I still consult them even if I know the recipe. Reminds me of what the dish is supposed to look like if all goes well. Apart from books by Nigella Lawson, well, just look at the pictures anyway, whether there's food in them or not Pervert 3 Link to comment Share on other sites More sharing options...
iBooz2 Posted February 23, 2022 Share Posted February 23, 2022 (edited) 39 minutes ago, Classic Brewing Co said: Pervert I have to admit that I like Nigella's c( . ) ( . )king lesson videos as well. Makes me hungry and want more. Apparently she is coming down under to do some shows here this year. Edited February 23, 2022 by iBooz2 2 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted February 23, 2022 Author Share Posted February 23, 2022 1 minute ago, iBooz2 said: I have to admit that I like Nigella's C( . ) ( . )king lesson videos as well. Makes me hungry and want more. Apparently she is coming down under to do some shows here this year. Yes she is great, I watch her along with Rick Stein, Gordon & quite a few others. I get your graphics & I agree nice face too. 2 1 Link to comment Share on other sites More sharing options...
stquinto Posted February 23, 2022 Share Posted February 23, 2022 47 minutes ago, Classic Brewing Co said: Pervert Guilty as charged, Your Honour ! You got me bang to rights mate.... 3 Link to comment Share on other sites More sharing options...
stquinto Posted February 23, 2022 Share Posted February 23, 2022 3 hours ago, iBooz2 said: I like Nigella's c( . ) ( . )king lesson videos as well. Makes me hungry and want more all right, I'll get my coat ... 2 Link to comment Share on other sites More sharing options...
Tricky Micky Posted February 23, 2022 Share Posted February 23, 2022 On 2/20/2022 at 11:41 PM, RDT2 said: Brined some chicken breasts then cooked them low and slow using the snake method on the Webber smoked with apple wood turned out delicious and moist will be doing again so much flavour. I agree mate , did these for Xmas day- beautiful. Actually best chicken breast I've ever had. Nice work mate 2 1 Link to comment Share on other sites More sharing options...
RDT2 Posted February 23, 2022 Share Posted February 23, 2022 (edited) 2 minutes ago, Mickep said: I agree mate , did these for Xmas day- beautiful. Actually best chicken breast I've ever had. Nice work mate Thanks mate. Next time I might do one that’s not brined to see the difference in moisture. My Christmas Day was a total fire ban so no kettle Weber Edited February 23, 2022 by RDT2 3 Link to comment Share on other sites More sharing options...
Tricky Micky Posted February 23, 2022 Share Posted February 23, 2022 Just now, RDT2 said: 3 minutes ago, Mickep said: I agree mate , did these for Xmas day- beautiful. Actually best chicken breast I've ever had. Nice work mate Thanks mate. Next time I might do one that’s not brined to see the difference in moisture. Yeah, I thought for sure the breast would be dry - but this method is pretty good. Beautiful and tender....great cold as well. I'm assuming cooking temp plays a big role in the outcome, but so to could the wet brine - I soaked mine for a couple of days and can't remember the temp of the meat when I took it off the heat but it was just at "safe level" and then well rested. Your rub and description of the wet brine sounds very close to what I'd used. 3 Link to comment Share on other sites More sharing options...
RDT2 Posted February 23, 2022 Share Posted February 23, 2022 4 minutes ago, Mickep said: Yeah, I thought for sure the breast would be dry - but this method is pretty good. Beautiful and tender....great cold as well. I'm assuming cooking temp plays a big role in the outcome, but so to could the wet brine - I soaked mine for a couple of days and can't remember the temp of the meat when I took it off the heat but it was just at "safe level" and then well rested. Your rub and description of the wet brine sounds very close to what I'd used. I cooked mine to 75c, still okay. 3 Link to comment Share on other sites More sharing options...
Tricky Micky Posted February 23, 2022 Share Posted February 23, 2022 1 minute ago, RDT2 said: 8 minutes ago, Mickep said: Yeah, I thought for sure the breast would be dry - but this method is pretty good. Beautiful and tender....great cold as well. I'm assuming cooking temp plays a big role in the outcome, but so to could the wet brine - I soaked mine for a couple of days and can't remember the temp of the meat when I took it off the heat but it was just at "safe level" and then well rested. Your rub and description of the wet brine sounds very close to what I'd used. I cooked mine to 75c, still okay. Yeah, that's about where I took mine to - from my faulty memory I think it was a tad lower - maybe 72 off the heat and rest to 75 deg. It really was the best chicken breast I've eaten - I'll def do it again. 2 Link to comment Share on other sites More sharing options...
RDT2 Posted February 23, 2022 Share Posted February 23, 2022 4 minutes ago, Mickep said: Yeah, that's about where I took mine to - from my faulty memory I think it was a tad lower - maybe 72 off the heat and rest to 75 deg. It really was the best chicken breast I've eaten - I'll def do it again. I was going to take mine off earlier but went to Bunnings and got distracted came back 75. Thought it would be dry but was all good 1 2 Link to comment Share on other sites More sharing options...
Tricky Micky Posted February 23, 2022 Share Posted February 23, 2022 39 minutes ago, RDT2 said: I was going to take mine off earlier but went to Bunnings and got distracted came back 75. Thought it would be dry but was all good That's good to know, just in case I nod off or get distracted on the next cook. 4 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted February 24, 2022 Author Share Posted February 24, 2022 Brew Day today so I decided on a simple T-Bone on the Barbie tonight with some Chicken Spinach & Pine Nut sausages, very ordinary but packed with flavour, Unlike some of our Mediterranean members I actually prefer to cook the meat. 3 2 Link to comment Share on other sites More sharing options...
stquinto Posted February 24, 2022 Share Posted February 24, 2022 Anyone for snails and foie gras? Veggie’s on hold today, also fallen off the wagon 3 Link to comment Share on other sites More sharing options...
stquinto Posted February 24, 2022 Share Posted February 24, 2022 7 hours ago, Classic Brewing Co said: Brew Day today so I decided on a simple T-Bone on the Barbie tonight with some Chicken Spinach & Pine Nut sausages, very ordinary but packed with flavour, Unlike some of our Mediterranean members I actually prefer to cook the meat. Looks bloody appetising Phil! I might even accept a medium rare for once 3 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted February 24, 2022 Author Share Posted February 24, 2022 9 hours ago, stquinto said: Anyone for snails and foie gras? Nah I'll go the Pizza. 3 Link to comment Share on other sites More sharing options...
Tricky Micky Posted February 24, 2022 Share Posted February 24, 2022 11 hours ago, Classic Brewing Co said: Brew Day today so I decided on a simple T-Bone on the Barbie tonight with some Chicken Spinach & Pine Nut sausages, very ordinary but packed with flavour, Unlike some of our Mediterranean members I actually prefer to cook the meat. Steak looks good Classic and so too the snags.......although the steak looks like it's been a tad over done for my liking - I prefer it mooing like our brother Brewer Ol' Sainter. Looks beautiful mate! 2 Link to comment Share on other sites More sharing options...
Tricky Micky Posted February 24, 2022 Share Posted February 24, 2022 10 hours ago, stquinto said: Anyone for snails and foie gras? Veggie’s on hold today, also fallen off the wagon Food looks awesome Sainter mate, but what about that incredible vista. 2 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted February 24, 2022 Author Share Posted February 24, 2022 9 minutes ago, Mickep said: Steak looks good Classic and so too the snags.......although the steak looks like it's been a tad over done for my liking - I prefer it mooing like our brother Brewer Ol' Sainter. Looks beautiful mate! Cheers, I can eat a steak medium as long as it is seared correctly & rested, I don't mind the pink centre but I don't want to see blood. On the small BBQ it's awkward to adjust & maintain the temperature but it is not worth firing up the big boy just for one mid-week steak. 3 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted February 24, 2022 Author Share Posted February 24, 2022 15 minutes ago, Mickep said: Veggie’s on hold today, also fallen off the wagon S%*@ happens but with views like that why wouldn't you have a drink ! 2 2 Link to comment Share on other sites More sharing options...
Pezzza Posted February 24, 2022 Share Posted February 24, 2022 Zucchinis going well... doing low carb - so Brat-zucchini rather than Bratkartoffel (potatoes w onion and speck/bacon)... was quite nice for a change : ) 3 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted February 25, 2022 Author Share Posted February 25, 2022 (edited) 2 hours ago, Itinerant Peasant said: Zucchinis going well... doing low carb - so Brat-zucchini rather than Bratkartoffel (potatoes w onion and speck/bacon)... was quite nice for a change : ) Say G'day to IP AKA Zucchini Man Edited February 25, 2022 by Classic Brewing Co 3 Link to comment Share on other sites More sharing options...
RDT2 Posted February 25, 2022 Share Posted February 25, 2022 5 hours ago, Itinerant Peasant said: Zucchinis going well... doing low carb - so Brat-zucchini rather than Bratkartoffel (potatoes w onion and speck/bacon)... was quite nice for a change : ) Love barbecued zucchini 2 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted February 25, 2022 Author Share Posted February 25, 2022 1 minute ago, RDT2 said: Love barbecued zucchini I do too, my favourite way is to slice it lengthways & drizzle with Extra Virgin, cracked Pepper, Sea Salt, I have added Chilli Flakes as well & BBQ it both sides - nice if you can get burn marks. 3 Link to comment Share on other sites More sharing options...
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