Braai-Q Posted May 8, 2020 Report Share Posted May 8, 2020 7 hours ago, Tyrus said: It was good, no sting or abrasion..old enough to know the difference, lucky me. I don't know links but if this description works ( On You Tube ..Floating our boat : Hey Pesto Episode 92 It was a match, really, some good people working through the divide. Keep safe and thanks Interestingly, you can eat Nettles raw (I actually went down a rabbit hole on this to satisfy my own curiosity). The trick is forcefully picking the leaves (tightly compressing the hairs), then folding the top of the leaves over the underside where the hairs are and then eating as a parcel. I suspect technique is something you learn quickly. Lots of health benefits and Nettle soup made well is excellent. I took a look at the video and cut the timecode in at the point. It's Garlic Mustard or Jack by the Hedge - I do know it. I don't think it tastes that much of garlic (compared to wild garlic), far more akin to the mustard flavour of rocket which is what threw me off the scent. There is some more information on it at Wild Foods UK if you're interested. 2 1 Quote Link to comment Share on other sites More sharing options...
tekobo Posted May 8, 2020 Report Share Posted May 8, 2020 3 hours ago, Braai-Q said: Have an egg with your burger which will make it breakfast and have your cranberry juice in a wine glass. Then seamlessly transition around lunch to red wine. 😄 Too late! Sous vide pork belly, seared on KK with air fried sweet potato and mushrooms and not a pretend breakfast egg in sight. The Husband doesn't like fatty belly so I had this all to myself. I added fermented hot sauce that I made last year on @tony b's advice. I didn't like it when I first made it but, six months later, it is tasting really good. 3 hours ago, Braai-Q said: The problem I have with Heston is that I think he sometimes does things because it's expected, not because it needs it and I've tried a few of his 'set a day aside to cook this' recipes and come out the other side thinking that it wasn't really worth the effort. While I'm the first to embrace a complicated recipe, there is also joy in something simple. I was going to get rid of the two "perfection" books of his that I have, but that burger recipe made me think twice. I do have two go to Heston recipes. This one for oxtail and kidney pudding is so good that I make it once a year, over two days, and invite a select group of friends to a totally decadent dinner. https://www.sbs.com.au/food/recipes/heston-blumenthals-oxtail-and-kidney-pudding I have made this very slow roast in the IDK a few times and once in the KK. It is good and relatively simple. https://www.theguardian.com/lifeandstyle/2011/dec/14/slow-roasted-rib-of-beef-with-bone-marrow-sauce-recipe 4 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted May 8, 2020 Report Share Posted May 8, 2020 tekobo, looks like my kind of breakfast not sure I'd have room for the egg though. 1 1 Quote Link to comment Share on other sites More sharing options...
Braai-Q Posted May 8, 2020 Report Share Posted May 8, 2020 3 hours ago, tekobo said: Too late! Sous vide pork belly, seared on KK with air fried sweet potato and mushrooms and not a pretend breakfast egg in sight. The Husband doesn't like fatty belly so I had this all to myself. I added fermented hot sauce that I made last year on @tony b's advice. I didn't like it when I first made it but, six months later, it is tasting really good. I was going to get rid of the two "perfection" books of his that I have, but that burger recipe made me think twice. I do have two go to Heston recipes. This one for oxtail and kidney pudding is so good that I make it once a year, over two days, and invite a select group of friends to a totally decadent dinner. https://www.sbs.com.au/food/recipes/heston-blumenthals-oxtail-and-kidney-pudding I have made this very slow roast in the IDK a few times and once in the KK. It is good and relatively simple. https://www.theguardian.com/lifeandstyle/2011/dec/14/slow-roasted-rib-of-beef-with-bone-marrow-sauce-recipe I admire the effort @tekobo. It's a bit like how my day started. Checking the forum as a break from the relentlessly 'new normal' and decided that maybe today was the day to 'fatten the curve'. I thought I'd do a classic French scrambled eggs on sourdough toast. Browsed the thread. Then felt like pizza at 7.30am. Made the dough then realised we were short on toppings. Other than Wild Garlic. Essentials trip to the shop later and selection of ham, salamis and other oddments acquired. Currently waiting for the KK to reach temperature...... 7 Quote Link to comment Share on other sites More sharing options...
tony b Posted May 8, 2020 Report Share Posted May 8, 2020 (edited) 22 hours ago, Tyrus said: I had a plant growing in the backyard and thought it may be related to your post because I view narrow boat travelers on Youtube that have come across this same herb in the UK. So, here are a couple of pics and although they differ from yours somewhat in leaf design they matched the travelers video exactly. So, I went out into the yard and snipped a small leaf.. I chewed it a swallowed it, it had light taste of garlic, I hit the bonanza. Well, I'm hoping it was and not poison Ivy or Sumac........these things have a way of coming around, so to speak. Let me know, wild garlic in my backyard, it is New England............ Around here, we call it garlic mustard. Invasive as hell! I spend a lot of time pulling the stuff up by the roots (fortunately, it's pretty easy to do). I've never thought of trying to eat it. Edited May 8, 2020 by tony b 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted May 8, 2020 Report Share Posted May 8, 2020 (edited) Got an interesting cut of pork from Porter Road a while back and decided to try it out last night for dinner. They call them Pork Wings. It's a cut from the shank area of the front leg. Website says to cook them like ribs. I was a little behind schedule, so I did them "hot and fast" method - 325F, direct, main grate, with peach wood chunks. WTF??? I can't upload any pictures? Had a similar problem in another post, as well. The upload "times out" and fails. UPDATE: PFM - it's working again!! The interesting thing about this cut is that small bone was barely visible before cooking. Plated, with homemade pasta and sauce. This was a very tasty cut of pork, somewhere between a pork chop and a beef rib. Got a nice smoke ring on it, too! Edited May 8, 2020 by tony b 10 1 Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted May 9, 2020 Report Share Posted May 9, 2020 Ribs tonight gave them some pecan and Chile lime Sent from my SM-T835 using Tapatalk 5 Quote Link to comment Share on other sites More sharing options...
Troble Posted May 9, 2020 Report Share Posted May 9, 2020 16 hours ago, tony b said: The interesting thing about this cut is that small bone was barely visible before cooking. Plated, with homemade pasta and sauce. This was a very tasty cut of pork, somewhere between a pork chop and a beef rib. Got a nice smoke ring on it, too! Nailed it! That looks spectacular 2 1 Quote Link to comment Share on other sites More sharing options...
Pequod Posted May 9, 2020 Report Share Posted May 9, 2020 Made a couple of my South Side thin crust pizzas on the 32. Perfect clone of my hometown favorite, the legendary Colucci’s. Two 14” pies fit no problem. Homemade sausage — only way to get that distinctive Chicago flavor. Always, ALWAYS cut square. Wedges are the enemy of the people. 🤔 12 Quote Link to comment Share on other sites More sharing options...
tony b Posted May 9, 2020 Report Share Posted May 9, 2020 46 minutes ago, Pequod said: Always, ALWAYS cut square. Wedges are the enemy of the people. 🤔 ROFLMAO! Nice pies, dude! 1 1 Quote Link to comment Share on other sites More sharing options...
Wingman505 Posted May 9, 2020 Report Share Posted May 9, 2020 14 pound brisket. Following Aaron Franklin’s process and wrapping later than I usually would. Here’s a couple of pics just before wrapping. 36” paper is pretty handy. 8 Quote Link to comment Share on other sites More sharing options...
tony b Posted May 9, 2020 Report Share Posted May 9, 2020 My new ritual - a steak night every week in lockdown! Tonight, it was a Porter Road Chuck Steak, direct, lower grate, dome around 325F, with a chunk of grape vine. Turned out a bit more "black & blue" than the rare that I was shooting for, but it was still a nice damn steak! Plated with frites, sprayed with duck fat and fried in the air fryer, with dipping sauces of chipotle ketchup and an aioli. Marsala mushrooms and a nice chimichurri for the steak. A nice side salad with blue cheese. Bon Appetit! 9 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted May 10, 2020 Report Share Posted May 10, 2020 Tony, you sure are cooking up a storm, a food storm. 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted May 10, 2020 Report Share Posted May 10, 2020 Wingman, that looks like a monster brisket. Lots of great eating for sure. 1 Quote Link to comment Share on other sites More sharing options...
Troble Posted May 10, 2020 Report Share Posted May 10, 2020 (edited) Celebrated Mother’s Day tonight with my mom and dad at a separate table 6ft away. Like my jump shot and golf game I’m committed to nailing this pizza thing. Cheese, veggie, couple Hawaiian couple pepperoni Edited May 10, 2020 by Troble 8 Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted May 10, 2020 Report Share Posted May 10, 2020 Ribs turned out great.....Sent from my SM-T835 using Tapatalk 10 Quote Link to comment Share on other sites More sharing options...
Troble Posted May 10, 2020 Report Share Posted May 10, 2020 (edited) @tony b so many components all executed flawlessly. Well played sir Edited May 10, 2020 by Troble 1 1 Quote Link to comment Share on other sites More sharing options...
Wingman505 Posted May 10, 2020 Report Share Posted May 10, 2020 There’s still a little tweaking too do, but @Christinelynn and I agree this is the best brisket we’ve ever had. The bark is crunchy without being tough, it’s smoky and beefy rather than pot roasty (not a word), and it’s super tender/moist. 12 Quote Link to comment Share on other sites More sharing options...
Troble Posted May 10, 2020 Report Share Posted May 10, 2020 @Wingman505 nice smoke ring. Looks tasty 1 Quote Link to comment Share on other sites More sharing options...
Wingman505 Posted May 10, 2020 Report Share Posted May 10, 2020 4 hours ago, Troble said: Celebrated Mother’s Day tonight with my mom and dad at a separate table 6ft away. Like my jump shot and golf game I’m committed to nailing this pizza thing. Cheese, veggie, couple Hawaiian couple pepperoni Ridiculous as always troble! You’ve done a great job with everything I’ve seen you cook. 1 1 Quote Link to comment Share on other sites More sharing options...
