That looks so HOT Doc. I love my chilli but WOW.... with added Szechuan pepper as well!. I would love to try that.
Today I COOKED.
- Thread starter Ramjet
- Start date
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Yep, Silver, I'm so much of a chilli head, looking at a picture like that, or even thinking about eating chilli, makes my mouth water. As a matter of fact, I've got it now.
RJ, if you ever find yourself in Canberra, make sure you go to eat at Red Chilli. Let me know and I could meet you there, and get my daughter to order the good stuff for us!
DrDuck said:
Thanks Doc. Very generous of you. We do get to Canberra occasionally. Actually got a nephew's 21st and engagement party there in a couple of months.
Looks great Ramjet and that smoked lamb would of made it even better...........Ramjet said:I made Mexican again last night. A little different this time as I had some left over, smoked lamb in the freezer. The smokey meat added a nice flavour to the meal. All the usual suspects for ingredients. Add some cheese, nachos, avocado and sour cream with cherry tomatoes.Not pictured... corn, onions n garlic.
https://www.prospectingaustralia.com/forum/img/member-images/214/1496891558_20170607_191550.jpg
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Really enjoying my cooking recently. I had 2 Webers running yesterday, one cold smoking some bacon and I did a lamb shoulder in the other one. I made up a marinade and injected it into the lamb, let it sit overnight and slow smoked it. It came out so tender and moist. I also made a couple of poppers to snack on.
The power was off in town for a couple of hours so Mrs RJ and myself sat out the back and listened to some old school music and enjoying the aroma of the lamb cooking. It was a great night.
I have read of people smoking their bacon for 8 hours, resting for 8 then smoked again. Repeating this process several times so mine is back in the smoker this morning.
I had 2 Webers running yesterday, one cold smoking some bacon and I did a lamb shoulder in the other one. I made up a marinade and injected it into the lamb, let it sit overnight and slow smoked it. It came out so tender and moist. I also made a couple of poppers to snack on.The power was off in town for a couple of hours so Mrs RJ and myself sat out the back and listened to some old school music and enjoying the aroma of the lamb cooking. It was a great night.
I have read of people smoking their bacon for 8 hours, resting for 8 then smoked again. Repeating this process several times so mine is back in the smoker this morning.
Gee wiz that looks superb RJ. Just wish I lived closer hehehehe.
Mackka
Mackka
Mackka said:Gee wiz that looks superb RJ. Just wish I lived closer hehehehe.
Mackka
oooooooo yeah!
Got a shoulder of lamb defrosting ATM
When I was up in Mogo today, I grabbed
a few Banksia cones for the smoker.
Going to marinate the shoulder in the Morning and let it have
it tomorrow night so it can cook while I sleep.
When I was up in Mogo today, I grabbed
a few Banksia cones for the smoker.
Going to marinate the shoulder in the Morning and let it have
it tomorrow night so it can cook while I sleep.
Well seared rib roast about to go into the oven for a slow cook at 115C.
I'll bring it to about 55C internal temp before a long rest while the gravy is made, Yorkshire puddings, pumpkin and potatoes are crisped up.
It should be a nice medium rare and very tender by the time we eat it at about 7:00 pm.
I'll bring it to about 55C internal temp before a long rest while the gravy is made, Yorkshire puddings, pumpkin and potatoes are crisped up.
It should be a nice medium rare and very tender by the time we eat it at about 7:00 pm.
Cut it out Doc ya killing me.
Mackka
Mackka
golddiggerart
Arthur
Now I remember why I never want to visit this thread, IT makes me soooooo HUNGRY!!!!!! MMMMMMMMMMMM :|
Made burgers last night. Realised i forgot the burger buns.
Oh well, I just ended up using patties for buns. kids had sliced bread and salad.
Oh well, I just ended up using patties for buns. kids had sliced bread and salad.
:lol: :lol: :lol: :lol: :lol: :lol: Love it.
Love it.
Lookin good there Doc. I love the slow cooked style.
Hard Luck said:
Nice looking burgers there HL.
I am really happy with the expansion of the slow cooked, food truck type cooking in our area. It is really expanding with some awesome food on offer. There is a couple of regular events now where the various food trucks/vans set up in a certain spot for the evening. Great stuff for us foodies.
Hey RJ why don't you put up a Recipe Section?
Mackka
Mackka
