U can do that again Posted July 31, 2020 Share Posted July 31, 2020 1 hour ago, Icefever said: Funny....I drive a C5 Sport..🤣 Ice. Have french pocket rocket so no jokes from me other is Czech/German Quote Link to comment Share on other sites More sharing options...
Smokin Monkey Posted July 31, 2020 Author Share Posted July 31, 2020 27 minutes ago, Justin said: Love massaman beef, bravo, i need to get a joy stove @Justin it’s not a Joy Stove, it’s a Lotus Grill rip off I use the rings off the Joy Stove. They are really economical on Charcoal and you can vary the heat output by the little controller on the front. It operates a little fan than pushes air up through the Charcoal 2 Quote Link to comment Share on other sites More sharing options...
Justin Posted July 31, 2020 Share Posted July 31, 2020 Ok. Thx mate. Quote Link to comment Share on other sites More sharing options...
tedmus Posted August 1, 2020 Share Posted August 1, 2020 Carne Asada, steak marinaded for 24 hours, made a guacamole, tortillas and salsa bought in. Over cooked the steak (flank) but was so tasty and really fresh. 3 1 Quote Link to comment Share on other sites More sharing options...
Sluggy Posted August 1, 2020 Share Posted August 1, 2020 My small contribution. 2.5kg rolled pork shoulder rubbed up with a sweetish spg. Went on at 06:30, hoping for around 12 hours. Skin removed and is currently in a frying pan for my breakfast. Gotta make up some Queso later, wife seems to be addicted... even though it’s still pronounced kweeso 🙄 Never seen a joy stove before.. very interesting 🤔 3 1 Quote Link to comment Share on other sites More sharing options...
AdamG Posted August 1, 2020 Share Posted August 1, 2020 Looks like Friday night was a great start! Quote Link to comment Share on other sites More sharing options...
Sluggy Posted August 1, 2020 Share Posted August 1, 2020 Breakfast is served spiced up with Cajun salt 1 1 Quote Link to comment Share on other sites More sharing options...
Gizzard Posted August 1, 2020 Share Posted August 1, 2020 (edited) They're off!!!! Edited August 1, 2020 by Gizzard Updated 3 1 Quote Link to comment Share on other sites More sharing options...
Justin Posted August 1, 2020 Share Posted August 1, 2020 7 hours ago, tedmus said: Carne Asada, steak marinaded for 24 hours, made a guacamole, tortillas and salsa bought in. Over cooked the steak (flank) but was so tasty and really fresh. Looks good. Tricky to get bang on as the flank contiunes to cook when taken off the heat. 1 Quote Link to comment Share on other sites More sharing options...
Justin Posted August 1, 2020 Share Posted August 1, 2020 51 minutes ago, Sluggy said: Breakfast is served spiced up with Cajun salt Crackling for breakfast. Eek 2 Quote Link to comment Share on other sites More sharing options...
U can do that again Posted August 1, 2020 Share Posted August 1, 2020 Not feeling the pressure of cooking for veggies at all later today at a neutral venue now😧wii have to 🤐🤐🤐🤐lots as little ears and elderly (90 oldMum) who’s a bit deaf until swearing or cursing slips out. crackling for breakfast, jealous but thinking of the possible dentist visit , have broken it up before and used as a garnish/textural addition in pulled pork tortillas 1 Quote Link to comment Share on other sites More sharing options...
U can do that again Posted August 1, 2020 Share Posted August 1, 2020 15 minutes ago, Justin said: Looks good. Tricky to get bang on as the flank contiunes to cook when taken off the heat. Never tried, so will allow take off earlier when cooking next week, thanks for the tip Tedmus, what do you use to press your tortillas? So far tried rolling them, a le crust as a press with erratic results, if you have a press may have to get one but ........... Quote Link to comment Share on other sites More sharing options...
AdamG Posted August 1, 2020 Share Posted August 1, 2020 8 hours ago, tedmus said: Carne Asada, steak marinaded for 24 hours, made a guacamole, tortillas and salsa bought in. Over cooked the steak (flank) but was so tasty and really fresh. looks delicious! what did you use to make the guacamole?😋 Quote Link to comment Share on other sites More sharing options...
Smokin Monkey Posted August 1, 2020 Author Share Posted August 1, 2020 Great Friday night cooks guys! Flank Steak looked amazing! Cajun Salt Crackling for breakfast? A bit hardcore but looks great. I will have a portion later with a Beer! BBQ platter from Scott looks a crowd pleaser all the way. And Gizzard, my the Brisket Gods be with you! 3 Quote Link to comment Share on other sites More sharing options...
Gizzard Posted August 1, 2020 Share Posted August 1, 2020 14 minutes ago, Smokin Monkey said: And Gizzard, my the Brisket Gods be with you! Back up chilli planned should they abandon me! 1 1 Quote Link to comment Share on other sites More sharing options...
Justin Posted August 1, 2020 Share Posted August 1, 2020 (edited) 1 hour ago, U can do that again said: Never tried, so will allow take off earlier when cooking next week, thanks for the tip Tedmus, what do you use to press your tortillas? So far tried rolling them, a le crust as a press with erratic results, if you have a press may have to get one but ........... The tricky bit is also have to get enough heat into it. Edited August 1, 2020 by Justin Quote Link to comment Share on other sites More sharing options...
tedmus Posted August 1, 2020 Share Posted August 1, 2020 1 hour ago, Justin said: Looks good. Tricky to get bang on as the flank contiunes to cook when taken off the heat. A large quantity of Duppy Share didn't help 🙃 1 hour ago, U can do that again said: Tedmus, what do you use to press your tortillas? Shop bought mate. 1 hour ago, AdamG said: what did you use to make the guacamole? Ended up being a chunky one as they had no ripe avocados left in the supermarket. Avocado, fine diced red onion, fine diced green chilli, chopped coriander, lime juice, toasted cumin seeds which I ground to powder, salt and pepper. 1 1 Quote Link to comment Share on other sites More sharing options...
tedmus Posted August 1, 2020 Share Posted August 1, 2020 1 hour ago, U can do that again said: have broken it up before and used as a garnish/textural addition in pulled pork tortillas Great idea. Bashed up crackling sprinkled over a pea and ham soup is fantastic also. 1 Quote Link to comment Share on other sites More sharing options...
Sluggy Posted August 1, 2020 Share Posted August 1, 2020 6.5 hours in and looking good 😎 75c at the moment. 1 Quote Link to comment Share on other sites More sharing options...
Sluggy Posted August 1, 2020 Share Posted August 1, 2020 Meanwhile.... Getting a head start on tomorrow. Would normally be Race day wings but seeing as it’s a special event.. Race day ribs !! Rubbed up whilst still frozen so they can draw it in while defrosting. I’ll remove the silver skin when defrosted and give them another rub in the morning. 2 Quote Link to comment Share on other sites More sharing options...
Gizzard Posted August 1, 2020 Share Posted August 1, 2020 Ribs are resting few hours more for the brisket...... 🤞 3 Quote Link to comment Share on other sites More sharing options...
tedmus Posted August 1, 2020 Share Posted August 1, 2020 Had ribs planned for today but life getting in the way, a change of plan.... Quote Link to comment Share on other sites More sharing options...
Justin Posted August 1, 2020 Share Posted August 1, 2020 2 minutes ago, tedmus said: Had ribs planned for today but life getting in the way, a change of plan.... Such is life. Tomorrow? Quote Link to comment Share on other sites More sharing options...
tedmus Posted August 1, 2020 Share Posted August 1, 2020 2 minutes ago, Justin said: Such is life. Tomorrow? I think so yes, cooking something else later 2 Quote Link to comment Share on other sites More sharing options...
Gizzard Posted August 1, 2020 Share Posted August 1, 2020 Ribs came out pretty good..... She who must be obeyed liked them so that's a winner in my book!! 5 Quote Link to comment Share on other sites More sharing options...
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