Hey all - what is everyone cooking up this weekend? I'm thinking it's ribs, probably pork, although lamb ribs are pretty on point to smoke at the moment.
What's on your grill or smoker?
That brisket you cooked on the weekend looked mighty tasty @MoonshineBen. How did you do it?
Jason
Hey @Jason, I was pretty happy with it.
It was a 4kg piece, about 3.5 once I had trimmed it of fat. I gave it a rub down in some of the Moonshine BBQ beefi rub, and then did it for about 10 hours over a mixture of apple and mesquite. Gave it a little drizzle with some apple cider vinegar as well about halfway through.
The temerpature hit the stall at about the 8 hour mark, so I seperated the point from the flat and wrapped them to push through.
Turned out pretty good (although probably rested for a little bit long), and I also made a few burnt ends that were out of this world.
I used about 500g of it to also make a brisket chilli, which was awesome.
Wow. Looks amazing @MoonshineBen. Great work and many thanks for sharing. I'm sure it will make many Workshop members hungry.
Make sure you get some photos @ProjectPete!
Best thing we cooked over the festive season was barbecued prawns which were used for soft-shell tacos as part of a new year's eve Mexican feast. So delicious.
I just had this little jar of awesome arrive - the perfect finisher over smoked meat, this time infused with whiskey
Cooked some great burgers on the barbie yesterday. Had them on some brioche rolls with pickles and American cheese. Delicious!
What did everyone else cook on the weekend?
What have you been cooking lately @MoonshineBen?
I didn't fire up the barbie on the weekend but we did have some amazing lamb shoulder yesterday that was cooked overnight low and slow. After we pulled it we added some feta and a sauce made from fresh mint which was fantastic.
I've been a bit absent lately, haven't I? We're in the process of moving house, so haven't been cooking as much, but smoked a lamb shoulder on Saturday, which came out amazing.
There'll be lots more practice ahead of may though as we prepare for BBQ Wars at Meatstock in May,
Yum, looks fantastic @MoonshineBen. Thanks for sharing.
Good luck with the move. Will you have more room for outdoor cooking? What are your chances of getting that offset smoker you were after following the move?
Yes, got a good space to set up, and definitely got some room for the offset now!
Thanks @Kim! Here's the method if you're interested http://moonshinebbq.com.au/sunday-lamb-shoulder/
Had a good day yesterday. Made burgers for lunch with friends, and jalapeno poppers for dinner. 😋
Did anyone else fire up the barbie on the weekend?
My favourite thing to cook on the barbie is simple lamb cutlets. Olive oil, salt and some fresh rosemary, then cooked on a very hot grill very quickly so they are still pink in the middle.
@ProjectPete
Can you please share your jalepeno poppers recipe? I'm keen to give them another go when I harvest my next batch of jalepenos. Last time I just did a simple cream cheese and bacon mixture, then rolled them in crumbs and pan fried.
Thanks,
No worries @Jason - Cream cheese, caramelised bacon bits, finely diced pineapple, hickory smoked sea salt and a special smoked chipotle powder. That's one of my fav combos. If you don't have the chipotle powder, cayenne is also good. (Poor quality) pic below is with smoked paprika on top.
Had a decent cookup Sunday night after going to the Wildcats final (which was insane to see them win their 8th championship!)
Asian style chicken strip burgers for the ladies and kids, smoked and spiced beef and bacon burgers (using Gusface Grillah's specialty burger mince) for the gents. Sides of jalapeno poppers (recipe above), fire roasted corn, mac n cheese, salad and for something different some super tasty marrow tubes. Spread some on your burger bun and thank me later 😉
Cherry smoked marrow tubes with simple S&P, lemon butter drizzle and chopped basil.
Thanks @ProjectPete. I hadn't thought of adding pineapple. Will give that a go.
Veeeery nice
Last night I marinated some prawns in lime juice, corriander, lemongrass, ginger and chilli. Then barbecued them quickly and popped them on some soft shelled tacos with a crunchy coleslaw and perinaise. So yummy.
Anyone got plans to fire up the barbie on the weekend?
Just picked lots of jalepenos so will have poppers tonight for entre and pulled pork sliders for main course.
What's everyone else cooking this weekend?
@Jason, I've got a cracking popper recipe for you.., http://moonshinebbq.com.au/bacon-wrapped-jalapenos/
I cooked up some beef cheeks today. Amazing.
Those beef cheeks look amazing @MoonshineBen. Thanks for sharing.
I will have to try your jalepeno popper recipe next time. I did wrap mine in bacon this time but just used a cream cheese filling. The addition of chorizo would be amazing. And using a piping bag sounds wise - I've been just using a spoon which is a little fiddly and messy!
How's the preparation for Meatstock Sydney in May @MoonshineBen? I saw that the Melbourne event was on the weekend. What are you planning to cook?
It's all happening in preparation.
We're cooking across all categories, so will be cranking out chicken, pork ribs, pork shoulder, beef cheeks and lamb shoulder across the 2 days.
This was our chicken from yesterday
Final practice this weekend, and then onto the comp in 10 days time!
How did your final practice on the weekend go @MoonshineBen?
Good luck in the comp.
We're locked and loaded and ready to go. Got our times down and prep sorted.
Pictures to come!
