DaveyR
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Posts posted by DaveyR
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Love BBQ goat. Americans are one of the few places where goat isn't eaten much, same with lamb. Both are very tasty. Don't get it?
I get told off each time i go in to Restaurant Depot the wife always watches me to make sure that i dont buy a whole goat or lamb. Something about not putting it on her lap for ride home..
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DaveyR Thanks for the recipes. Sounds like a good cookbook. Any other unsual cooks in it? is the Kumara a sweet potato?
Lots of unsual stuff. The friends who wrote it were bush rangers back home. Kumara is often called asian sweet potato or maybe red sweet potato.
Stuff in there for kangroo, wallaby, tar, boar, goats, deer etc....
it has been out of press for many years and it was a small printing but often good flavors
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I have some friends that did a cookbook a number of years ago.
Here is the sections on roasting goat. YMMVRoasting goatBoth the forequarter and the hindquarterfrom a goat can be roasted although, as withmutton, the hindquarter is usually better.For a large forequarter, the meat may beboned out, stuffed and rolled. This is notpractical with a small shoulder. We haveincluded recipes for both boned and wholeshoulders. A recipe for roast hind leg is alsoincluded along with roast whole goat — theTurkish feast. Cooking times are approximateonly and should be slightly longer for olderanimals.Roast forequarter of goatI small forequarter of goat, with boneI tbsp drippingPasteI tsp coriander1/2 tsp nutmegI clove garlic, crushedI tbsp oilI tsp honeysalt and freshly-ground black pepperRub the meat with the paste. Place in a roastingpan with dripping and cook for two hours or untiltender at 160C (325F), basting occasionally.The pan-made gravy is delicious and the meal isbest served with brown rice cooked and mixedwith two tablespoons of toasted almonds and onetablespoon of currants.Rolled stuffed roast Of goatI forequarter of goat, bonedStuffingI omon, choppedI clove garlic, crushed25 g butter2 cups soft breadcrumbsI tsp ground cloves1/2 tsp corianderI tbsp raisins1/2 tsp nutmegjuice and grated rind Of one lemonsalt and freshly-ground black pepperCook the onion and garlic in butter, add thebreadcrumbs and fry lightly. Add the spices,raisins, lemon juice, rind, salt and pepper.Spread this on the meat, roll up and securewith string or skewers. Rub the outside with oil ifit is very lean and cook in a moderate oven 2 to2 h hours or until tender.Roast leg of goatMarinade1 1/2 cups Of green ginger wine2 cloves garlic2 tbsp Oil3 tbsp soy saucesalt and freshly-ground black pepperMix the marinade and marinate the leg for twelvehours at room temperature. Remove frommarinade and cook 3 - 31/2 hours at 160 C(325 F) or until tender. Keep the meat covereduntil the last half hour and baste with a little ofthe marinade at intervals as this will prevent itfrom drying out.Use 1/2 cup of the marinade when making gravy.The flavour of this meal is best complementedby kumaras baked in their jackets, orange andgreen pepper salad, baby carrots and fresh greenbeans. -
Skid it up the steps on a rug useinh heavy straps from Harbor Freight. 2 to pull 2 to push and balance. Piece of cake.
hhmmm bamboo stairs and house built by monkeys. I am not sure that i trust it to hold the 400lb of grill + 600lb of person carrying. Deck is built by new people and that wont go anywhere but stairs hhmm.
Still have to get deck bits finished and then check out wallet
. Maybe Christmas present from me to house. -
hhmm cookie that is the biggest concern that i have for getting a 19" TT and putting it on our new deck with the city view. It would be 4 flights of stairs up and due to power lines we cant get a crane in easy.
Still not giving up on the idea that Astro can get the playmate Elroy. -
Most of the time for the heat deflector i do what dennis suggested of just put in the lower rack and huge sheet of foil over that. Then i can pretty much control where you want any gaps and how close to the edges you want it.
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I know I am a day late but happy bday Dennis<br />
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Bryan do you leave as bigger chunks or slice before freezing
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Agreed with everything that Tony said.
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Looking good Wilburpan
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Bryan will try that this weekend. Only have SV supreme for some reason cant convince the boss that we dont need it on the counter top.
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Will try in another week again where i will bring up to temp much faster and then ice bath it to cool it down.
Then see what happens. Will also try with a much smaller brisket as will a 18 pound fit on. Yes is it a good fit not really as it is fully across i think that 2 12 pounders would be as good.
We are doing pulled pork as well Cookie but was looking for something that could feed lots and would be able to be cooked and not have to be watched over. Now that i am going to have to do the reheat option then it opens things back up to stuff like ribs instead.
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Ok so after tasting it some lessons learned.
Just cause you can cook a brisket for 24 hours dosnt mean that you should. Wife loved it but i thought it was like eating dry sand and carboard all mixed.
So for the wedding will not do that will have to do the pre-cook and then a reheat.
No more photo's to upload as nothing that should be seen in public.
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Looking good
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They look great Cookie.
I love doing beef ribs.
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hhmm i cant seem to upload any photo's this morning.
It has come out great. Meat is at a good constant temp of 180. It topped out at 184 from memory.
But i had to shut down the top damper and really just let it go out.
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Yummy. Mine was smoked salmon salad and pita chips followed by strawberries 📠<br />
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Ok so the cook is happening.
For live stats http://home.toadstool.net.nz:9999will post the graph when it is done and remove the live feed. Currently no blower attached so it is just me manually changing the settings to control temp. Came out this morning and found that i had not sealed Astro up totaly last night so just put more coal on this morning at 8.30 and brisket went in at 11am.
Fresh brisket was a bit bigger than i had remembered. Was 18 pounds to start
Natural beef love restaurant depot.
Ok as much of the fat cap trimmed as i am wanting to do.
The underside was nice and lean
Salt Pepper and on to kk round drip tray and in to the fridge for a nice rest.
Brisket in and ready for a long slow cook.
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Tony have some pictures but cant seem to upload from tapatalk on phone very well. So once it is on the grill in a couple of hours will update.
mk1 that is good as i was wondering about having to cook part under foil for the whole cook as i would not be able to foil it mid way. I will have 2 probes one in the flat and one in the point, they will both be graphed so it will be intresting to see what it looks like. -
Lol cookie I have been limited to only one of each type of grill. But think that a 19 high top would look amazing on the roof deck<br />
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i like the idea of putting it in the smoke pot Syzygies. I will be doing the hot smoke of the rest of the salmon tonight. Might try with the smoke pot and see what happens. Last night just threw chunk on fire.
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Good looking cook.
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Fig grilled salmon
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Well i can confirm that the sweet flavor is figging amazing.
Last night threw a bit on while doing a grill of the salmon tail and it came out sweet and with a great fruity flavor.
If i can figure out how to use tapatalk i will post a picture of it.
I also got told dont give away any of the wood so my suggestion is if you can find some do and add it to the flavors
Rookie decides to bring the Tank to the city of the Alamo
in Forum Members
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Welcome. Take you time and care with your new Tank as it may be big strong but also slightly delicate and you dont want to get it scratched up
Looking forward to the first pics