Captain
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Everything posted by Captain
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Larb Moo an inspiration from a recent Thailand trip. I can't help myself, I'll also be making a Pad Thai tonight.
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Par boiled, fluffed up, tossed in duck fat then into the Kamado while said duck rested.
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Duck is what I had. So, Duck is what I cooked. Duck. Delicious...
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I was given a small piece of brisket by a friend so I thought, Burnt Ends. Delicious sweet meaty bombs
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Schweinshaxe done on my Kamado. Very enjoyable.
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Peri Peri Chicken done on the Kamado served with Spanish rice. It was delicious.
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After butchering a whole rump I removed the Cap for Picanha. Sundat night BBq.
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Some magnificent Yellow Fin Tuna.
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Some Pork ribs smoked in the Kamado.
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Duck Confit. Looks good but was a disaster.
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HAHA. Goes to show trhat you truelly eat with your eyes first. Left over pulled pork in baked potatoes. WIth the addition of butter, cheese and salsa.
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Sundays left over pulled pork put to great use.
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So many ways.. I like to slice then press, crumb them and fry to crisp to replace pasta in a lasagne.
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Sunday Roast. Smoked Leg of Lamb. 4 hours later. Gubs Up!
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I think it would be fine if after you brine it sits uncovered in the fridge for a day or night.
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Char Siu from my Kamado. Yum Yum Pig's Bum
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Teriaki Chicken Salad. Served on a chipped plate.
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Roasted onion, capsicum & tomato Galette. With a very nice Pinot Noir.
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Dinner Rolls. no knead recipe.
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Schweinshaxe (no idea how you would pronounce that.?) done in my Kamado
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More hungry than usual. So i whipped up a Rump steak sandwich. Unfortunately I forgot the beetroot.
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SV 4hrs @ 57c Boneless lamb leg. Served with Mint gravey, Yorkshire puddings, roast potatoes & peas.
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Either my Kettle, Webber or Kamado bbq's. Close the lid shut the vents and you have fuel for next time.
