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The Meat Thread

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Quote:

Originally Posted by Plankton


mmmm I love warm meaty salads.

This is a warm lamb and red wine salad.

Oh wow! That looks incredible
Home made or restaurant purchased?
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cooking up a meatfest on NYE. Having a pool party and have got a whole butterflied chicken jerk style (made the marinade myself) and have a full 4 ribs of beef on the bone, basically 4massive rib eye's which i'll roast in the webber. stand by for pictorial!
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Quote:

Originally Posted by little_brad

cooking up a meatfest on NYE. Having a pool party and have got a whole butterflied chicken jerk style (made the marinade myself) and have a full 4 ribs of beef on the bone, basically 4massive rib eye's which i'll roast in the webber. stand by for pictorial!

Sounds fantastic!

Suggestion to accompany the jerk chicken.

Caribbean plantation rum punch.

Easy to remember
1 of Sour (Lime or lemon juice)
2 of Sweet (gomme or grenadine syrup)
3 of Strong (dark rum)
4 of Weak (water with a few dashes of angostura bitters)

cheap and cheerful, swap 3 and 4 to get people firing up.

These are just the required ratios, substitute cups, litres or gallons at your leisure.

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awesome!! sounds good, i'll be doing sangria so might do that too!!
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all the meat was awesome!! however a little too much sangria and hunger for the meat prevented me from taking pics to remember the great occasion!
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Quote:

Originally Posted by little_brad

Cheers guys!

Mickstah when you do your roast make sure you do it justice and use proper charcoal, only way for me now!

I got mine from a bbq shop, it came in a 15kg bag, it's called red gum charcoal, i've used it at least 10 times and still got heaps left, waaaay more cost effective than heat beads ($30for the big bag)

I normally start with the air thing at the bottom fully open and put one flat layer of heat beads, scatter some fire lighters then cover lightly with charcoal, once it's burning good i top up with some bigger bits of charcoal then when it's cracking put the grill down and start cooking, then i close the air vent to about half for the duration of cooking.

that way it never burns out, happened to me once in the early days! as it's burning you can always top up with more charcoal.

good luck! and post pics!

So I'm finally going to give this a crack today with a 2kg cut of prime beef. Going to be excellent!
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i've decided i'm going to make that meatcake this weekend.

it looks fucking hilarious!

MEATCAKE!!
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Some awesome looking stuff.... and some ruined by it being barely cooked. DNW

ie,

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Quote:

Originally Posted by Hemerage

Some awesome looking stuff.... and some ruined by it being barely cooked. DNW

Incorrect.
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I wouldn't be able to eat that either, tbh.

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The above is taking uncooked too far.

There's raw, and then there's foul. That is the latter.
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Tasted amazing. It was cooked at a Brazillian Churrasco and it was cooked to perfection - wasn't bloody, very tender and spiced perfectly.

Also I think the colours are a bit overblown in that exposure. I guess what I'm trying to say is man-up plebs.
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Quote:

Originally Posted by Mickstah

So I'm finally going to give this a crack today with a 2kg cut of prime beef. Going to be excellent!

good form mate! so you got the proper charcoal?

I haven't webbered in ages, i miss the stinky webber hair after a feast! will be doing a rib and portuguese chicken effort in a few weeks i reckon.
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Holy crap it was awesome!

I didn't have the chance to get proper charcoal - leaving the country in a few days so had to settle with heat beads, but dayum it was still amazing. Cooked up a 2kg striploin of beef. Marinated with olive oil, red wine, balsamic and red wine vinegar, chilli, small amount of piri piri, fresh chopped garlic, kingsleys steak seasoning and fresh chopped rosemary.

My god it was fucking good!

Will post photos when I get the chance, but the meat that came out so incredibly smoky, succulent, juicy, tender and plenty of other superlatives I could use to describe a damn good piece of beef.

My only regret is that it has taken so long for me to do this (and I had also packed away my hickory smoking chips so couldn't use them )
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i cooked a bacon explosion in my weber the other week... it was farkin awesome. will try and find the pics when i get home
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^ Please do!
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Quote:

Originally Posted by Mickstah

Holy crap it was awesome!

I didn't have the chance to get proper charcoal - leaving the country in a few days so had to settle with heat beads, but dayum it was still amazing. Cooked up a 2kg striploin of beef. Marinated with olive oil, red wine, balsamic and red wine vinegar, chilli, small amount of piri piri, fresh chopped garlic, kingsleys steak seasoning and fresh chopped rosemary.

My god it was fucking good!

Will post photos when I get the chance, but the meat that came out so incredibly smoky, succulent, juicy, tender and plenty of other superlatives I could use to describe a damn good piece of beef.

My only regret is that it has taken so long for me to do this (and I had also packed away my hickory smoking chips so couldn't use them )


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lamb saddles...

how do i go about asking for one of these at my butcher? the best looking dishes on master chef were the saddles I don't want the whole saddle and have to debone and take out the meat i don't need/want as A: I'm lazy B: i won't know which cuts to take out and which to leave.

probs this one

http://www.masterchef.com.au/stuffed...root-glaze.htm

any tips, places i should look to buy it (sydney)


EDIT:

fuck all you ****s are useless

getting it from glemore meats as well as the thickest steak i can possibly find.

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well done sofu, perhaps your most offensive post yet!

Last edited by Bracko: 25-Jul-09 at 11:59am

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Quote:

Originally Posted by Mickstah

^ Please do!

talking about bacon in the vego thread reminded me i was supposed to post photos!











definitely my proudest moment
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I'm bringing this thread back!

Currently got some ribs slow cooking on a mini weber-like bbq. Picked up some excellent cuts and charcoal, given those babies a nice dry rub. Already been in for an hour and smells amazing.

It feels damn good to be back in the bbq game.
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i'm gonna pick up a texas style smoker in the new year.... gonna be sweeeeeeeeeeet
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^ nice

I just ordered a goose and a duck for xmas day, along with a host of snags and scoth fillet.

Establishment 218...yeee
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Quote:

Originally Posted by Gussigan View Post

i'm gonna pick up a texas style smoker in the new year.... gonna be sweeeeeeeeeeet

Excellent

Also props for your Bacon Explosion pics, they look amazing.
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haha cheers... those are from too long ago... i need to make another one!
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Oh my god, I just found something that I MUST try!

Bizzy get in here quick!


Bacon and Fried Cheese Tacos.

http://thehungrydudes.com/bacon-and-fried-cheese-tacos
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I had the most amazing rib eye and scotch fillet steaks on Saturday night. I think the blokes said they bought it from Costco. It got barbequed up, completely pink inside but not a spot of blood. The most tender steak I've ever had. Melted in the mouth and was incredibly juicy and flavoursome. Considering how ravenous we all were after the tough mudder, it sure hit the spot.

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Oh Mick! That looks damn delicious!
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RIGHT?!

It's definitely weight watcher friendly.
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Who cares! I still want to give them a shot!
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I had a massive rib eye (I think it was, or a scotch, whichever has more fat) a while ago and a whole bunch of vegies... so they all went in the baking dish with some red wine at very low heat, maybe 140-120?

an hour later the steak just melted in my mouth. easily best stake I've ever cooked.

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well done sofu, perhaps your most offensive post yet!

Last edited by Bracko: 03-Apr-12 at 03:43pm

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Quote:

Originally Posted by Mickstah View Post

Oh my god, I just found something that I MUST try!

Bizzy get in here quick!


Bacon and Fried Cheese Tacos.

http://thehungrydudes.com/bacon-and-fried-cheese-tacos

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either hitting up braza or a korean bbq on the weekend
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interesting read about Kobe beef:
http://www.forbes.com/sites/larryolm...kobe-beef-lie/

and part 2 on Wagyu beef:
http://www.forbes.com/sites/larryolm...nd-wagyu-beef/
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I ate some of this, as did Mickstah, Madz and Marshy...



Part of the vintage champagne brunch at the Ritz Carlton in Singapore.

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Hey fellow meat lovers. I brined some meat for the first time today, and it was REAL good. I used a pork loin roast, brined it for 6 hours (it was only like 800g), then rinsed it, dried it and tempered it for half an hour, roasted it for about an hour, took it out of the oven at 65 degrees, rested it for about halfa while I made gravy (it got up to a little over 70 degrees in the end), and it was the tenderest roast pork I've ever had.

The crackling was a complete fail though. Donna Hay says to rub salt on the skin and refrigerate over-night to draw the moisture out, and brining is all about getting moisture in, so it's not that surprising.
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Separate the skin from thr pork at the end and chuck it back in the oven on a high heat, should crackle up nicely

Some ribs I cooked tonight, went in the weber at 9:30am, consumed at 8:30 after 11 hours of cooking

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with the brining - take the meat out of the brine solution a few hours prior to cooking and just leave uncovered in fridge, will dry out the skin a bit but meat will retain briney awesomeness (i did that with chicken, not pork though)
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Agree with brad, there's nothing to say you need to keep the crackling ontop.

Also if you pull the cracking off in the final 15odd min of roasting it crusts up the soft fat under the skin.

Oh man I think I'm going to cook a rolled shoulder this week.
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Yeah, usually I fiddle with the crackling while the meat is resting, if it needs a bit more heat. My dad reckons it's cheating to cut it off and give it a final razz, but my view is I love crackling and will do what I can to get it.

Tonight my man is doing a brined roast chicken. He also brined some spare breasts and legs to fry up tomorrow. Thank you Thomas Keller! He actually recommends brining chicken and leaving it uncovered in the fridge for a couple of days (!) to dry out so it crisps when it cooks. Next time I might do that with the pork. Def keep experimenting.
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The fried chicken and the roast chicken were SOOOO good.
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Cooked this awesome Cape Grim grass fed, dry aged T-Bone t'other night.

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Last edited by marksound: 06-Jun-12 at 01:42pm

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