Today I COOKED.

[Dihusky]

Almond and papaya risotto.

Total experiment, but actually really tasty, on the list to do again with different dried fruit.

 

[silver]

Just about to chow down now
garlic cayenne & chilli eggs :drooling:

I've been eating chookyards of eggs lately

 

[Jaros]

" Studies" have had a habit of saying that eggs are good and then bad for you??

 

[LaurieEdwards]

Pumpkin soup;
Added fresh garlic to the ingredients.
They don't mention, beat to a smooth mixture after pumpkin was cooked.

I like pumpkin soup! Thanks for the recipe!

 

[DrDuck]

Baby back ribs on the Weber Summit Charcoal. Low carb glaze, but still delicious.

 

[Jaros]

Looks scrumptious.

 

[DrDuck]

Progress pic of lamb shanks over charcoal. Boated them with wine, lemon, herbs and stock to finish.

Served with a Greek salad and home baked sourdough garlic bread. 5 hour cook at 150C.

Not undelicious.

 

[Jaros]

We had baked chicken drumsticks with veg and sweetcorn. It had some salt and mixed herbs but we didn't have any smoked paprika to add that bit extra I'd have liked.

 

[DrDuck]

Had some leftover beef and Guinness stew so turned it into quick and dirty pies with some frozen puff pastry.

 

[Manpa]

Mouth watering pies, lovely.

 

[Jaros]

Yes, nice pies. I even eat them cold when I have to.

 

[Upside]

A6 wagyu brisket just gone in. Had to work all morning so starting a bit late but she'll be right. Weight around 10.5 kg.

:Y:

 

[Upside]

Ps, if anyone out near Dubbo would like the butcher who gets wagyu brisket and other cuts for smokers, pm me.

 

[HippyProspecting]

Looks the goods upside
Your going to be in for a long night waiting for that hunk of meat

 

[Nightjar]

My first try with Lasagne.
Very enjoyable if I say so myself, even SWMBO agreed.

 

[Upside]

Ps, if anyone out near Dubbo would like the butcher who gets wagyu brisket and other cuts for smokers, pm me.

 

[Upside]

Looks the goods upside
Your going to be in for a long night waiting for that hunk of meat

Yeah mate I'm guessing 20 hours ish total. Usually around 2 hours per kilo. I'll stay up and keep cooking till perhaps 11pm, so it'll be over halfway cooked, then wrap it in foil, chuck it in the fridge and have to finish tomorrow. No choice there but it'll still be good. :Y:

 

[Upside]

6.5 hours into it!

 

[Jaros]

Yumm!! :clap:

 

[HippyProspecting]

Looks the goods upside
Your going to be in for a long night waiting for that hunk of meat

Yeah mate I'm guessing 20 hours ish total. Usually around 2 hours per kilo. I'll stay up and keep cooking till perhaps 11pm, so it'll be over halfway cooked, then wrap it in foil, chuck it in the fridge and have to finish tomorrow. No choice there but it'll still be good. :Y:

You could keep it cooking in the oven on a low heat overnight once it's been wrapped. You also get the added bonus of waking up in the morning to the smell of smoked brisket.

I've done this a couple of times when I couldn't be bothered keeping the smoker going all night and it's turn out fine