Basher Posted September 30, 2020 Report Share Posted September 30, 2020 Inspired me Aussie. tasmanian beef ribs. I see why you keep cooking ribs. they never look like much on the butchers rack, but grow into a superb meal after slow cooking. 5 Quote Link to comment Share on other sites More sharing options...
Basher Posted September 30, 2020 Report Share Posted September 30, 2020 Here was the leftover eye fillet in a Thai salad. it’s all in the dressing 6 Quote Link to comment Share on other sites More sharing options...
tony b Posted October 1, 2020 Report Share Posted October 1, 2020 (edited) The LAST of the local corn! 😢 Country style pork rib, rubbed with - hommage to Aussie - Poultry seasoning mixed with Eat This. Indirect (there's that pesky thin sheet of AL foil again!), with smoker pot of hickory and apple wood, 250F. HURRAY - I can upload pics again!! Plated with some leftover polenta and ragu sauce. Side salad. Edited October 1, 2020 by tony b 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted October 1, 2020 Report Share Posted October 1, 2020 Basher, that looks deeeelicious. 1 Quote Link to comment Share on other sites More sharing options...
Noble dogs Posted October 1, 2020 Report Share Posted October 1, 2020 6 hours ago, Basher said: Here was the leftover eye fillet in a Thai salad. it’s all in the dressing Looks great! What is that flower? Quote Link to comment Share on other sites More sharing options...
Basher Posted October 1, 2020 Report Share Posted October 1, 2020 Noble that was a broccolini flower 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted October 2, 2020 Report Share Posted October 2, 2020 Another steak night. Choice Reserve Ribeye, direct on lower grate, mesquite and coffee wood chunks. Side salad, crusty bread and 2x baked spud, with some chimichurri sauce on the side. Nice TJ Zin to go with it all. Up close and personal! 7 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted October 3, 2020 Report Share Posted October 3, 2020 Awesome, dinner, Tony. oh how I wish it was on my table. 1 Quote Link to comment Share on other sites More sharing options...
Troble Posted October 3, 2020 Report Share Posted October 3, 2020 (edited) Roasted chicken two ways. Lemon, olive oil, garlic, salt, pepper, rosemary & oregano from the garden with Kerry butter slices tucked under the skin over the breasts and Peruvian spiced chicken with aji amarillo, aji panca, salt, pepper and fresh cilantro from the garden served with spicy Peruvian green sauce over roasted red and yellow baby potatoes roasted in the cast iron pan under the chickens with olive oil, salt, pepper, garlic and fresh rosemary & lemon thyme from the herb garden....not potatoes finished in broiler with shredded Mexican cheese on top for added crunch Edited October 3, 2020 by Troble 7 Quote Link to comment Share on other sites More sharing options...
tony b Posted October 3, 2020 Report Share Posted October 3, 2020 You got me on the Peruvian chicken & green sauce. On the planning menu for tomorrow. 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted October 3, 2020 Report Share Posted October 3, 2020 Troble, those chickens look wonderful and that plated chicken with the sauce is eye catching. Guess I'll go to Tony's for dinner tomorrow, it's handier. 1 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted October 3, 2020 Report Share Posted October 3, 2020 (edited) Making pickled peppers today, peppers right from the garden. Did these jars in the pressure cooker for 10 mins. I did get 4 jars, one is hidden in the background. Edited October 3, 2020 by MacKenzie 5 Quote Link to comment Share on other sites More sharing options...
Basher Posted October 3, 2020 Report Share Posted October 3, 2020 Beautiful colours Mac. Good looking chook’s Troble..... and caught drippings.Beef ribs last night.Sent from my iPhone using Tapatalk 3 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted October 3, 2020 Report Share Posted October 3, 2020 Just look at the meat on those ribs, awesome. Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted October 4, 2020 Report Share Posted October 4, 2020 Inspired me Aussie. tasmanian beef ribs. I see why you keep cooking ribs. they never look like much on the butchers rack, but grow into a superb meal after slow cooking. Nicley done ribs are a great feedSent from my SM-G965F using Tapatalk 4 Quote Link to comment Share on other sites More sharing options...
Troble Posted October 4, 2020 Report Share Posted October 4, 2020 19 hours ago, tony b said: You got me on the Peruvian chicken & green sauce. On the planning menu for tomorrow. @tony b this recipe is easy to make and source ingredients and it’s damn close to the Peruvian green sauces we like. Although mine is never quite as green but give it a whirl. Super easy to make, stores up to a week or two potentially and it’s abasing over potatoes. https://thisishowicook.com/voodoo-in-air-and-peruvian-green-sauce/ 2 1 Quote Link to comment Share on other sites More sharing options...
Troble Posted October 4, 2020 Report Share Posted October 4, 2020 (edited) @MacKenzieyoull have to teach me how to do that next year after I grow all my aji peppers im going to need to pickle and can them Edited October 4, 2020 by Troble 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted October 4, 2020 Report Share Posted October 4, 2020 Easy peasy, will do, Troble. 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted October 4, 2020 Report Share Posted October 4, 2020 @Troble - thanks for the green sauce recipe. Similar to what I found. I have a small jar of pickled jalapeno slices that I plan to use and omit the vinegar. Will post pics after dinner tonight. 1 Quote Link to comment Share on other sites More sharing options...
Steve M Posted October 4, 2020 Report Share Posted October 4, 2020 5 hours ago, Troble said: @tony b this recipe is easy to make and source ingredients and it’s damn close to the Peruvian green sauces we like. Although mine is never quite as green but give it a whirl. Super easy to make, stores up to a week or two potentially and it’s abasing over potatoes. https://thisishowicook.com/voodoo-in-air-and-peruvian-green-sauce/ That looks great, thanks for posting. 2 Quote Link to comment Share on other sites More sharing options...
