The cooking thread

Dales Cannon

Deleted Banned Moderatuuur
Staff member
Track day Sat, sat on a picnic rug under the gazebo eating the last of the char siu on seeded rolls. Many jealous looks...

Tuscan chicken and roast vegetables tonight.
 

HamboCairns

Let you google that for me
I was going to leave the pork shoulder for two days but when I opened the fridge it said cook me now!

Air fried at 210C for 10 mins, turn over, pour on some more marinade, another 10 minutes, then drizzle some honey, 210C for 2 mins and repeat on the other side.

It was yum. Well half was, that is 1.2kg of char siu...

Fark that looks good!
 

stirk

Burner
I was going to leave the pork shoulder for two days but when I opened the fridge it said cook me now!

Air fried at 210C for 10 mins, turn over, pour on some more marinade, another 10 minutes, then drizzle some honey, 210C for 2 mins and repeat on the other side.

It was yum. Well half was, that is 1.2kg of char siu...

Looks great! When I cook shoulder it takes over 5 hours low and smokin' slow and the meat is fall apart tender. Whats the texture with a fast cook?
 

stirk

Burner
Saturday night was smoked baby backs, so tender.

4 hours at 130°. Large jacket Sebago potato in foil for the duration turned out super creamy and tasted like they were covered in butter but it was just pure potato, maybe the long low cook time made them like this, will definitely do potato low and slow but always in foil, smoking them is just too much on top of smoked meat.

I also made a batch of IPA while smoking dinner.

Making Beer and BBQ is a happy place!


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A week earlier beef eye fillet smoked in the Weber go anywhere. Have the fire on one side to sear and then move the fillet to the side where there is no fire, throw on the wood chips close the lid till done, rare to medium rare, about 30 min for this large cut. Best eye fillet ever cooked this way.

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stirk

Burner
Chicken ramen tonight, it was awesome.

And yes it does look like @pink poodle

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I don't follow recipes but loosely and in some order...

The broth is home made stock made with raw chicken cage, green top of leek and the leafy part of a celery. Don't throw out the green top of leeks, perfect to eat and make a good stock in place of onion.

Add some soy, mirin and sake to the stock when reduced, about a 5 hour job that looks after itself.

About an hour from finishing the stock add some ginger and garlic and a sliced white onion.

Add noodles to broth within time for serving.

Marinade the chicken in soy mirin and sake for a couple of hours, I used breast though I'm normally a thigh man but if you are confident to achieve a juicy breast it's great. Fry that sucker to perfect and turn and baste that breast to amp up the flavour and allow 10 minutes rest before serving the soup.

Ramen eggs Google it and good luck. I use 600g per dozen eggs, at room temp (~20°C) into boiling water for 5 1/2 minutes and straight into cold water. I only wish I had marinated the eggs too but didn't have time.

Garnish with stuff.
 
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