Tricky Micky Posted July 10, 2022 Share Posted July 10, 2022 All salt, fat and cholesterol feast. Good on a winters night! 4 1 Link to comment Share on other sites More sharing options...
stquinto Posted July 10, 2022 Share Posted July 10, 2022 1 minute ago, Mickep said: All salt, fat and cholesterol feast. Good on a winters night! Luverly stuff Mich 1 1 Link to comment Share on other sites More sharing options...
Pezzza Posted July 10, 2022 Share Posted July 10, 2022 TBoner Talking of steak yeeha! Village Butcher T-Boner about halfa kilo... Was plenty exy but good to support the little local enterprise and their meat never fails to impress : ) Have salted him up and will let him rest for a few hours before a bit of grill-on-up later... dunno if thick enough to bother with reverse sear or? 3 1 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted July 10, 2022 Author Share Posted July 10, 2022 (edited) 12 minutes ago, Mickep said: All salt, fat and cholesterol feast. Good on a winters night! Nice but ... Edited July 10, 2022 by Classic Brewing Co 4 Link to comment Share on other sites More sharing options...
Pezzza Posted July 10, 2022 Share Posted July 10, 2022 Wooohooo Tasty Village TBoner w creamy mushroom snorse, green beans and a glass of Central Highlands Cab Sauv w some tasty baked veg - in the end I did pop the salted raw Steaker into the Oven prior to BBQ Grill sear ie reverse sear idea 3 Link to comment Share on other sites More sharing options...
kmar92 Posted July 10, 2022 Share Posted July 10, 2022 44 minutes ago, Itinerant Peasant said: Wooohooo Tasty Village TBoner w creamy mushroom snorse, green beans and a glass of Central Highlands Cab Sauv w some tasty baked veg - in the end I did pop the salted raw Steaker into the Oven prior to BBQ Grill sear ie reverse sear idea That mushroom sauce looks amazing, must have gone really well with the T-bone. 3 1 Link to comment Share on other sites More sharing options...
stquinto Posted July 10, 2022 Share Posted July 10, 2022 15 hours ago, Itinerant Peasant said: TBoner Talking of steak yeeha! Village Butcher T-Boner about halfa kilo... Was plenty exy but good to support the little local enterprise and their meat never fails to impress : ) Have salted him up and will let him rest for a few hours before a bit of grill-on-up later... dunno if thick enough to bother with reverse sear or? Nice one mate! If it’s an inch thick it’s worth a reverse- sear. The end result looked blaardy good! I like mushrooms with steak, goes great 1 Link to comment Share on other sites More sharing options...
stquinto Posted July 10, 2022 Share Posted July 10, 2022 Beer-can chook. Great way of cooking it - stays moist, if a bit rubbery Couldn’t do it on the barbie this time, you’ve got to stay in the vicinity , and I had some bottling to do 3 Link to comment Share on other sites More sharing options...
Malter White Posted July 10, 2022 Share Posted July 10, 2022 18 hours ago, Mickep said: All salt, fat and cholesterol feast. Good on a winters night! Breakfast of champions 1 3 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted July 10, 2022 Author Share Posted July 10, 2022 4 hours ago, stquinto said: Beer-can chook. Great way of cooking it - stays moist, if a bit rubbery Hey Stquinta, I tried that once fortunately it was on an outside hooded BBQ as all it did was make a bloody mess, I am afraid I was totally underwhelmed, there was as you say it was rubbery with no crispiness on the skin. I have never done it since as I much prefer a charcoal/bbq type finish on the chooka's. Hickory wood chips in the Weber is my all time method as chicken is so versatile & accepts so many different flavour profiles. 2 Link to comment Share on other sites More sharing options...
Pezzza Posted July 11, 2022 Share Posted July 11, 2022 Trying to head back towards reducing the carbs again... here a lovely All-Day-Brekkie with a mate's double-yolker eggs (one thereof)... Anyone for some Salad with their Brekkie? 3 3 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted July 11, 2022 Author Share Posted July 11, 2022 20 minutes ago, Itinerant Peasant said: Anyone for some Salad with their Brekkie? We have all done that at some stage IP, I has some Pizza left over one morning & a serve of Greek salad so I thought why not !! 2 Link to comment Share on other sites More sharing options...
stquinto Posted July 11, 2022 Share Posted July 11, 2022 2 hours ago, Itinerant Peasant said: Trying to head back towards reducing the carbs again... here a lovely All-Day-Brekkie with a mate's double-yolker eggs (one thereof)... Anyone for some Salad with their Brekkie? Looks awesome mate 1 Link to comment Share on other sites More sharing options...
stquinto Posted July 11, 2022 Share Posted July 11, 2022 9 hours ago, Classic Brewing Co said: Hey Stquinta, I tried that once fortunately it was on an outside hooded BBQ as all it did was make a bloody mess, I am afraid I was totally underwhelmed, there was as you say it was rubbery with no crispiness on the skin. I have never done it since as I much prefer a charcoal/bbq type finish on the chooka's. Hickory wood chips in the Weber is my all time method as chicken is so versatile & accepts so many different flavour profiles. The skin worked out quite crispy, pity I didn't take a photo of the end result. The meat was a bit rubbery but was nice and juicy. A bit like the old joke about the fella in the Chinese restaurant: "this chicken is very rubbery!" and the waiter replies "fank you velly much" 3 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted July 11, 2022 Author Share Posted July 11, 2022 (edited) OK, cold night, friends over for a drink - all good, now for food, @stquinto this is something you know Rib Eye Fillet, one of my favourites, this is my version of medium & it's damn fine. I thought I might add, the top photo is the uncooked one Edited July 11, 2022 by Classic Brewing Co 5 Link to comment Share on other sites More sharing options...
stquinto Posted July 11, 2022 Share Posted July 11, 2022 18 minutes ago, Classic Brewing Co said: OK, cold night, friends over for a drink - all good, now for food, @stquinto this is something you know Rib Eye Fillet, one of my favourites, this is my version of medium & it's damn fine. I thought I might add, the top photo is the uncooked one Mighty fine looking steak Phil ! It’s cooked fine, you haven’t burnt it. Here’s my lunch 2 1 Link to comment Share on other sites More sharing options...
stquinto Posted July 11, 2022 Share Posted July 11, 2022 And this is the way they serve it Ireland way: 1 3 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted July 11, 2022 Author Share Posted July 11, 2022 1 hour ago, stquinto said: Mighty fine looking steak Phil ! It’s cooked fine, you haven’t burnt it. Here’s my lunch Yeah I was worried about over cooking nice plate of roast beef !! 1 Link to comment Share on other sites More sharing options...
stquinto Posted July 11, 2022 Share Posted July 11, 2022 4 hours ago, Classic Brewing Co said: nice plate of roast beef !! I refused point blank to eat it, mother-in-law or not. My kids looked a me in an admiring way for standing my ground 2 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted July 11, 2022 Author Share Posted July 11, 2022 4 hours ago, stquinto said: I refused point blank to eat it, mother-in-law or not. My kids looked a me in an admiring way for standing my ground Yes it is grossly overcooked but my guess MIL was catering for the masses. It goes to dry & get's a bit chewy cooked like that. 1 Link to comment Share on other sites More sharing options...
Tricky Micky Posted July 11, 2022 Share Posted July 11, 2022 The bird and roast veg. Noice! 7 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted July 11, 2022 Author Share Posted July 11, 2022 6 minutes ago, Mickep said: The bird and roast veg. Noice! It is hard to beat a roast chook Mick especially with the price of everything else these days. I reckon I eat more Chicken & Seafood than red meat, not just because of the price but there are also a lot of Pasta dishes/Stirfrys etc. I also like to cook extra vege's to eat next day - good for the old Bubble & Squeak !! 3 Link to comment Share on other sites More sharing options...
stquinto Posted July 12, 2022 Share Posted July 12, 2022 6 hours ago, Mickep said: The bird and roast veg. Noice! Looks wonderful mate! Can’t beat a roast chook 2 Link to comment Share on other sites More sharing options...
Pezzza Posted July 12, 2022 Share Posted July 12, 2022 Festive stir fried bok choy type things... was taschty... had w some leftover meaty bits ; ) 3 1 Link to comment Share on other sites More sharing options...
jennyss Posted July 13, 2022 Share Posted July 13, 2022 Not on the menu just yet; but condiments in the making. My neighbour gave me a 10l bucket full of chillies. I am processing them by splitting, then scraping out most of the seeds. I've already made 6 jars of pickled chillies: a vinegar base like pickled gherkins etc. Next I'll try a chilli pickle recipe with lots of mustard seeds in it. Then a chilli chutney recipe with tomato, sugar, onion and spices. 7 Link to comment Share on other sites More sharing options...
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