Aussie Ora Posted October 30, 2018 Report Share Posted October 30, 2018 I deboned some thighs and added some cheese. then gave them some of this no pics look out .. Rolled them up and gave them some IPA. . On they go .. Looking good. . And Plated yum.. Outback Kamado Bar and Grill 4 Quote Link to comment Share on other sites More sharing options...
Bruce Pearson Posted October 30, 2018 Report Share Posted October 30, 2018 Look delicious Aussie nice cook 1 Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted October 30, 2018 Author Report Share Posted October 30, 2018 Look delicious Aussie nice cook Cheers mate just a cheap feed .chicken and bacon are cheap .And you can do so much with themOutback Kamado Bar and Grill 1 Quote Link to comment Share on other sites More sharing options...
alimac23 Posted October 30, 2018 Report Share Posted October 30, 2018 Very nice mate! Definitely going to have to try this one!Sent from my iPhone using Tapatalk 1 Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted October 30, 2018 Author Report Share Posted October 30, 2018 Very nice mate! Definitely going to have to try this one!Sent from my iPhone using Tapatalk Simple as mate they turned out good. It was $11.00.kg ready to go or $5.00.kg bone in .will debone anytime .Outback Kamado Bar and Grill 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted October 30, 2018 Report Share Posted October 30, 2018 Aussie, dinner is looking tasty indeed. 1 Quote Link to comment Share on other sites More sharing options...
Steve M Posted October 30, 2018 Report Share Posted October 30, 2018 looks good Aussie. IPA is good on everything! 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted October 30, 2018 Report Share Posted October 30, 2018 looks good Aussie. IPA is good on everything! Best taken internally. 2 Quote Link to comment Share on other sites More sharing options...
todc1963 Posted October 30, 2018 Report Share Posted October 30, 2018 Awesome cook Aussie 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted October 30, 2018 Report Share Posted October 30, 2018 Reminds me - I probably need to buy a new batch of transglutaminase (meat glue), as mine in the freezer is probably too old. Comes in handy for cooks like this - no toothpicks needed. 1 1 Quote Link to comment Share on other sites More sharing options...
Bruce Pearson Posted October 30, 2018 Report Share Posted October 30, 2018 Never heard of that before? I hope it’s not like super glue Could you imagine walking around with a steak stuck to your hands LOL 1 Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted October 31, 2018 Author Report Share Posted October 31, 2018 Reminds me - I probably need to buy a new batch of transglutaminase (meat glue), as mine in the freezer is probably too old. Comes in handy for cooks like this - no toothpicks needed. WTF sounds dodgy as lol I will stick with toothpicks Outback Kamado Bar and Grill 2 Quote Link to comment Share on other sites More sharing options...
tony b Posted October 31, 2018 Report Share Posted October 31, 2018 (edited) Not making this sh!t up, people. I've used it. How do you think they make chicken nuggets people? From the Moderist Pantry: What is Transglutaminase or Meat Glue? Transglutaminase (TG), aka Meat Glue, is a natural enzyme that has the ability to glue protein-containing foods together. When raw meats are bound with TG, they typically have the strength and appearance of whole uncut muscles. Primary uses of transglutaminase include: Making uniform portions that cook evenly, look good, and reduce waste. Binding meat mixtures like sausages without casings. Making meat combinations like bacon and scallops. Producing special effects like meat noodles, meat and vegetable pastas, etc. https://youtu.be/suPyqOZc7M4 Edited October 31, 2018 by tony b 1 Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted November 1, 2018 Author Report Share Posted November 1, 2018 Not making this sh!t up, people. I've used it. How do you think they make chicken nuggets people? From the Moderist Pantry: What is Transglutaminase or Meat Glue? Transglutaminase (TG), aka Meat Glue, is a natural enzyme that has the ability to glue protein-containing foods together. When raw meats are bound with TG, they typically have the strength and appearance of whole uncut muscles. Primary uses of transglutaminase include: Making uniform portions that cook evenly, look good, and reduce waste. Binding meat mixtures like sausages without casings. Making meat combinations like bacon and scallops. Producing special effects like meat noodles, meat and vegetable pastas, etc. It's kewl I've heard of it .a favourite for dodgy butchers. LolOutback Kamado Bar and Grill 1 Quote Link to comment Share on other sites More sharing options...
