buccaneer
somebody shut me the fark up.
First of all, I cooked scallops.
I wasn’t happy with the result, my pics were lame, and the plate wasn’t generous, at $45/kilogram(about $28 a #) I couldn’t afford to try another batch.
Then, I thought a lamb rack would be a good choice, so I cooked one of those.
Then I see my good mate Jed post a superb entry with the same lamb rack.
Back to the drawing board. There are plenty of choices. Scallops didn’t pan out, and Lamb racks is taken. How about Lamb Kofta’s?
Ive done hose before and they are so good!
Before I got around to looking, my great brethren pal Mongo DeGuerred me!!
Not kofta maybe, but a delicious lamb burger!
Well, I am not done yet!
I ordered some especially cut pawk chawps!
$12 per pound, but man, they are so primo!
What happens?
Toast grills a pork chop, AGAIN?
I mean, who could predict that the guy would do the same thing he did last year, he grilled a pork chop!!!
You cannot make this chit up.
I am sitting looking at the screen or my computer and yelling, cussing to be frank, and The Fabulous One yells from behind me “If I hear one more of those words...I’m gonna go Redhot on you’re arse!!!”
So, I cooked again.
I give to you,”Pulled Lamb Shoulder smoked with Apple and Banksia, and Lamb and seasoned cabbage and carrot with Thai seasonings; Egg Rolls”
Basket one; Lamb
Basket two: Hot Peppers and Cabbage, Peppers , used in the dressing of spring rolls, the home made BBQ sauce and the salsa.
Cabbage, two types, used in the lamb egg rolls and also for the coleslaw in the entry, the smoked slow cooked lamb shoulder sammie!
Basket Three;
All ingredients were used to make the special home made BBQ sauce.
I’m very proud of this!
Apples, coriander root and stem, Sriracha and Coffee beans(made into espresso) were blended and used in the sauce.
Coriander leaves used in the salsa also.
Sriracha was used in BBQ sauce, and in Salsa.
Multiple uses of ingredients cleared by Mods.
Method:
Trimmed the fat from a prime lamb shoulder, made a coffee rub from the fresh ground beans plus cumin, coriander seeds, pepper, salt.
Rubbed shoulder and slow smoked over hickory in the Big Steel Keg.
It probed tender at a little over 190.
Pulled it.
So forking tender!!!
Made a coleslaw using two cabbage types, mayo and dijon.(proof entry pic)
Made a salsa of tomatoes, coriander, red onion and hot pepper, a splash of sriracha
Mixed up an artisan bread dough and cooked it in a Cast Iron Dutch Oven in the BSK.
Look that crumb!
Then, made egg rolls using the cabbage and the pulled lamb, and I made a dressing of Thai inspiration, garlic, coriander, hot peppers, Sriracha,fish sauce and lemon juice!
Tossed the pulled lamb in the special BBQ sauce and made up a sammie I hope the American brothers who advised me along the way would be really happy to chow down on!
Entry shot please
It's been a privilege!!
:yo:
Masters TD is on!
:thumb:
http://www.bbq-brethren.com/forum/showthread.php?p=3173576&posted=1#post3173576
I wasn’t happy with the result, my pics were lame, and the plate wasn’t generous, at $45/kilogram(about $28 a #) I couldn’t afford to try another batch.
Then, I thought a lamb rack would be a good choice, so I cooked one of those.
Then I see my good mate Jed post a superb entry with the same lamb rack.
Back to the drawing board. There are plenty of choices. Scallops didn’t pan out, and Lamb racks is taken. How about Lamb Kofta’s?
Ive done hose before and they are so good!
Before I got around to looking, my great brethren pal Mongo DeGuerred me!!
Not kofta maybe, but a delicious lamb burger!
Well, I am not done yet!
I ordered some especially cut pawk chawps!
$12 per pound, but man, they are so primo!
What happens?
Toast grills a pork chop, AGAIN?
I mean, who could predict that the guy would do the same thing he did last year, he grilled a pork chop!!!
You cannot make this chit up.
I am sitting looking at the screen or my computer and yelling, cussing to be frank, and The Fabulous One yells from behind me “If I hear one more of those words...I’m gonna go Redhot on you’re arse!!!”
So, I cooked again.
I give to you,”Pulled Lamb Shoulder smoked with Apple and Banksia, and Lamb and seasoned cabbage and carrot with Thai seasonings; Egg Rolls”
Basket one; Lamb
Basket two: Hot Peppers and Cabbage, Peppers , used in the dressing of spring rolls, the home made BBQ sauce and the salsa.
Cabbage, two types, used in the lamb egg rolls and also for the coleslaw in the entry, the smoked slow cooked lamb shoulder sammie!
Basket Three;
All ingredients were used to make the special home made BBQ sauce.
I’m very proud of this!
Apples, coriander root and stem, Sriracha and Coffee beans(made into espresso) were blended and used in the sauce.
Coriander leaves used in the salsa also.
Sriracha was used in BBQ sauce, and in Salsa.
Multiple uses of ingredients cleared by Mods.
Method:
Trimmed the fat from a prime lamb shoulder, made a coffee rub from the fresh ground beans plus cumin, coriander seeds, pepper, salt.
Rubbed shoulder and slow smoked over hickory in the Big Steel Keg.
It probed tender at a little over 190.
Pulled it.
So forking tender!!!
Made a coleslaw using two cabbage types, mayo and dijon.(proof entry pic)
Made a salsa of tomatoes, coriander, red onion and hot pepper, a splash of sriracha
Mixed up an artisan bread dough and cooked it in a Cast Iron Dutch Oven in the BSK.
Look that crumb!
Then, made egg rolls using the cabbage and the pulled lamb, and I made a dressing of Thai inspiration, garlic, coriander, hot peppers, Sriracha,fish sauce and lemon juice!
Tossed the pulled lamb in the special BBQ sauce and made up a sammie I hope the American brothers who advised me along the way would be really happy to chow down on!
Entry shot please
It's been a privilege!!
:yo:
Masters TD is on!
:thumb:
http://www.bbq-brethren.com/forum/showthread.php?p=3173576&posted=1#post3173576
