alimac23

Hey mate it’s a vinegar based sauce, really nicely balanced and not overly sweet. One of the bbq team members that owns a bbq shop has just imported it. Sent from my iPhone using Tapatalk

Great cook mate, they look superb! Sent from my iPhone using Tapatalk

I had a nice simple dinner tonight as my wife is over east and I had a big lunch. Chicken breast coated with mad hunky hot whang rub on toasted Turkish with cheese and franklins bbq sauce, this one definitely got the spot! Sent from my iPhone using Tapatalk

which do you like better, porky beef or beefy pork I wouldn't have thought it would have mattered in terms of the actual cooking process, but if someone that is going to eat the meat doesn't like one of them then put that one on the bottom.

Looking awesome mate! It absolutely chucked it down with rain here today all day, would have been pretty miserable being at the races! Sent from my iPhone using Tapatalk

Lol get stuck in! Sent from my iPhone using Tapatalk

We sure will, the city is absolutely buzzing tonight! Just been out drinking and eating, loads of fun! Sent from my iPhone using Tapatalk

I flew into Melbourne last night, got a week long workshop for work.... think we’re the only 3 people working in Melbourne tomorrow haha Sent from my iPhone using Tapatalk

Fillet Mignon with a jacket Potato for dinner tonight, the steak turned out really well! Sent from my iPhone using Tapatalk

Very nice mate! Definitely going to have to try this one! Sent from my iPhone using Tapatalk

Wow that looks fantastic! Can’t wait to get my spit rod for the 32 when I go and see Dennis in Bali next month! Sent from my iPhone using Tapatalk

Thanks Mac, this recipe is one of those rare gems that delivers maximum flavour with minimal effort

Thanks Bruce, it’s one of those rare dishes that’s easy and delicious!

Thanks Steve, it’s a firm favourite of my Wife and I, it’s great for feeding large groups too and the prep is very simple. Here’s the recipe I use, I use pork belly but you can also use shoulder too. https://www.hungryhuy.com/bun-thit-nuong-recipe-vietnamese-grilled-bbq-pork-with-rice-vermicelli-vegetables/ Make sure to make the Nuoc Cham dipping sauce to go with it, it adds such a great depth of flavour. https://www.hungryhuy.com/vietnamese-dipping-fish-sauce-recipe-nuoc-cham-nuoc-mam-cham/

We cooked Bun Thit Nuong again tonight, absolutely love this meal in the warmer weather. The meat is pork belly sliced and marinated in soy sauce, sugar, fish sauce, garlic and shallot. Then to serve it’s a bed of vermicelli noodles, lettuce, cucumber, chilli with a home made Nuoc Cham sauce to go over the whole lot, this is one tasty dish that always marks the start of summer for me!

Hi All, I’ve been travelling for work a bit recently so haven’t been cooking as much. As nice as it’s been staying in nice hotels and eating great food, I was yearning something simple cooked in the KK when I got home on Friday night so cooked up a chicken and veggies.

That looks superb! I’ve just got myself a new weekend project

Wow, definitely going to have to try this!

Looking fantastic!

It was nice, definitely gave it a bit of a kick and a nice flavour, if I do this again then I’m going to make the harissa paste from scratch.

Hey all, the dinner was a success, really poor photos but the booze and good times made up for them

Wow they’re looking awesome, they’re my favourite beef ribs the cape grims, never had a bad set of those!

Thanks mate, pics to follow

We’ve got guests coming over for dinner tonight, I’m cooking the tried and tested butterflied chooks with two different rubs, roast pumpkin, roast sprouts with bacon and a new recipe I’ve never tried from the Fire Food cookbook, roasted cauliflower coated in harissa.

Wow! What sensational cooks MacKenzie! I see you’ve definitely got your meat to veg ratio absolutely spot on too