Today I COOKED.

[silver]

Plays across the front of the tongue, mild heat with a slight linger that dissipates fairly quickly, cant find any tastes that match ,... a very small component also matches with a tiny aspect of bbq sauce, but only the faintest bit ,... I think it is a blend of seasonings, definitely a taste of its own though, I think that's what we found to be an attracting factor, was that it gave a distinctly different taste to that which we were used to in our cooking, and it renewed the appeal of certain dishes that we were eating less of over time.
Hard to describe a taste that is definitely different to the average.

 

[Jaros]

I think you explained it well mate. I'll give it a try.

 

[Solid Luck]

Got home a bit late for breakfast but too early for lunch at 11am this morning.
This is how Mrs Silver looks after me.
https://www.prospectingaustralia.com/forum/img/member-images/1953/1465712821_sam_8231.jpg
That's a glass of icy cold OJ up the top.
I do so love that girl.

Perfect meal for anytime of the day.

 

[Solid Luck]

This is last nights dinner.

Charcoal chicken on the spit.

And tonight I'm just now smoking up some bellies for bacon and a ham.

 

[silver]

That's looking shmokin hot Hard Luck, Mmmm.

 

[casper]

.........an American breakfast sandwich in an American pie iron

casper

 

[silver]

Double bacon, Mmmm

 

[casper]

Double bacon, Mmmm

double smoked, Mmmmmm

 

[casper]

this is still my favorite done in a square "Jaffle " iron
https://www.prospectingaustralia.com/forum/viewtopic.php?pid=135093#p135093

casper

 

[silver]

Made my mouth water then.

 

[DrDuck]

Hard Luck, those offerings look fantastic.... how can you go past cutlets on the grill? They are a luxury these days. And home cured bacon and ham! Drool.

 

[Ramjet]

I haven't posted in here for a while. You guys are pumping out some awesome looking food.
Today's effort for me was Beef Strog and veges for the guys at work. Nice to have a warm feed on a miserable, wet day.

 

[Mackka]

very generous RJ I am sure the boys would have loved it.
Cheers
Mackka

 

[Billy]

Cooked another pork belly on the Komado with some vegetables.

Added some apple cider vinegar, olive oil and half a can of beer to the tray.

It was only a 750 gram belly.

Applied a dry rub to it and sat it on the veges at 120 deg C for around 6 1/2 hours.

Around this time I took the pork off the veges and placed it directly on the grill, basting it with a honey glaze every 20 mins or so (not sure on exact timing as beer and rum had been consumed during the cook)

After another hour I foil/towel wrapped the meat and let it rest in a pre-warmed esky for an hour or 2??? :lol: and opened the vents on the Komado to reach a temp of around 190 Deg C to brown the veges and voila!!

Turned out to be a mighty fine feast on a cold Winters night

Cheers,

Billy.

 

[Ramjet]

Yummo

 

[SCROUNGER]

Shouldn't that read..."beer and rum had been consumed BY the cook" instead of 'during the cook" Billy? :lol: :lol:
It looks bloody yummy but i'm not sure i could wait a whole day before getting stuck into that feast

 

[DrDuck]

Billy, That pork looks outstanding!

 

[Billy]

Shouldn't that read..."beer and rum had been consumed BY the cook" instead of 'during the cook" Billy? :lol: :lol:
It looks bloody yummy but i'm not sure i could wait a whole day before getting stuck into that feast

Ha ha yep I reckon you are right Scrounge

It took some restraint to wait that long but it was well worth it, the meat melted in the mouth like butter and the veges were pretty damn good too

Cheers,

Billy.

 

[Billy]

Billy, That pork looks outstanding!

Thanks Doc it was a bit special thats for sure :lol:

I love my Komado!!! 8) :8

Cheers,

Billy.

 

[BoydWilliam]

Quite self explanatory. Decided to cook some steaks in the pizza oven over hot coals over the weekend.
Steaks seasoned with a bit of olive oil, salt and pepper. Placed onto a wire cake rack and straight onto the hot coals. After charring the outsides and flipping them over, I removed the coals from underneath and continued cooking.
Served with a bunch of seasoned rocket from the garden. I love my pizza oven!!