Today I COOKED.

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Had a bit of left over stew, so whipped these up yesterday arvo
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Thanks everyone, youre right Schmokey, I never thought of it that way, its just an outdoor oven, cracker. I cant wait to give it a go.
Hey RM all good when I get some tucker shots I will send em to you, cheers.
Mackka :Y:
 
Cooked up some Chinese pork steamed buns for the family tonight

Made a bao dough and let it double in size over 2hrs
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Shaped into buns and let rise again
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Braise pork in chicken stock, ginger, garlic, rice wine for 2hrs
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Drain pork, chop and fry in wok to add some colour to pork.
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Add sauce of soy, honey, ginger, sugar and simmer until sauce thickens
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Steam buns for 15min and then your done
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It's the youngest ones birthday in a couple of days. She requested pizza on the kamado this weekend.
I have not fired up the kamado for a very long time so it needs to be slowly brought up to pizza temps as it may crack if it goes to high temp all of a sudden.
I'd need to run it in for quite a few hours before hitting 500C to cook pizzas.
May as well use the run in time to cook something. So I picked up a big lamb shoulder and chucked it in about an hour ago after firing up the charcoal about 4pm.
This will be ready about 6-7 am and am looking forward to breakfast.
Pizzas will follow up later tomorrow arvo.

Salt and pepper only.

ooooo....yeah

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Took a while for this piece to cook.
At 3.2 kg for a squared shoulder I'd say it's closer to mutton that lamb.
I foiled it at about 7.30 am when it was sitting at about 184F. Took it to 194f and took it of not long ago. Not before sampling a big chunk. Tastes awesome.
I've towelled it and put in the esky for later today.

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Beautiful mate. I love making pizzas using:
Pizza sauce, cheese, capsicum, white onion, Polish Salami, bocconcini and then topped with squeezed kalamata olives ( pips removed).
I love the combination you made.
Mackka
 
Mackka said:
Beautiful mate. I love making pizzas using:
Pizza sauce, cheese, capsicum, white onion, Polish Salami, bocconcini and then topped with squeezed kalamata olives ( pips removed).
I love the combination you made.
Mackka

Thanks Mackka.
That's the beauty of making them at home. You can adjust toppings as you like.
Birthday girl wanted an Aussie.
I love egg and bacon but am not a fan of egg on pizza.
Next up I'll make a sliced tomato and fetta.
Then make a fiery chilli killer.
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