Nice Autumn day today and i haven't got a lot of work to do stuff i feel like doing, so i thought i'd fire the smoker up.
Fattie for dinner tonight, don't feel like the soggy bacon weave so it's a naked one.
Pork mince 50/50 with sausage mince sprinkled with maple sugar and sage then mozzarella, ham, bacon fried in chipotle in adobe, chicken free flow, pineapple and semi dried tomatoes with more mozzarella and a smoky rub. I meant to take a pic of the internals but forgot.
Be sitting back with a few beers this arvo and the world can get fucked.
I don't know whether they're called Yros, gyros, kofta or whatever, but i trimmed and minced some chump chops from my mates dorpers, mixed with herbs and spices and molded.
They'll go on the mini charcoal grill soon, and be served on corn tortillas toasted on the charcoal with the tatziki sauce and herbs from the garden.
@frodo said:
I do not have the slightest clue what "minced some chump chops from my mates dorpers" means. But it looks good I would give it a go.
Dorpers are a breed of meat sheep. A mate of mine grows a few on his hobby farm and we knock em over and cut them up for chops and roasts. The crappy chops where the leg meets the loin are known as chump. They have pockets of fat and muscles going every which way and are usually a second grade cut that's sometimes (especially in dorper lamb) a bit tough.
@SDeurope i have been using that cut of boneless pork loin you asked about a lot lately as they had whole ones on special at my butcher. I sliced the loin thinly across the grain into 4mm steaks and froze themin freezer bags packed in a vac sealed bag. 4 steaks to a bag (for two people) 8 bags to a pack.
I've been using these bashed out and marinaded on the charcoal grill for satays and stuff and they go very well.
She brought some beautiful young ginger home from the shops the other day, the kind that you can peel by rubbing with your thumb and nearly squeese the juice out of.
It inspired me to do a marinade so i used stacks of grated ginger, some honey, pepper and chinese cooking wine in the fridge in a bag for 48 hours and then threaded on the skewers.
The vegies were tossed in salt, pepper, fennel seeds, balsamic and olive oil and included fennel bulb, celery, mushrooms, banana chilli, bok choy, leeks, bell peppers etc
Thanks for the knowledge. Around here we get a beef brisket, it is like the Chump tough and stringy. BUT, we put them on a smoker about 140 degrees (60°C) cook them low and slow for 8 to 10 hours. Turns into some of the finest meat around. Do you smoke the Chumps?
Like the offset smoker i have, the small charcoal spit i have, the large charcoal spit i have, the small charcoal grill i have, the gas grill i have, the hot fish smoker i have, the cold smoke generator i have or the cold smoker i have?
Don't tell me with 8 bbq's i need another one?
Goat is better than lamb in my opinion. Goat is a VERY similar meat in taste and colour and texture, but lamb has a very strong gamey taste and particular smell that you get used to and don't realise it until you start eating goat.
We'll be going to find some goats in the hills here in the next couple weeks i think.
Comments
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Nice Autumn day today and i haven't got a lot of
work to dostuff i feel like doing, so i thought i'd fire the smoker up.Fattie for dinner tonight, don't feel like the soggy bacon weave so it's a naked one.
Pork mince 50/50 with sausage mince sprinkled with maple sugar and sage then mozzarella, ham, bacon fried in chipotle in adobe, chicken free flow, pineapple and semi dried tomatoes with more mozzarella and a smoky rub. I meant to take a pic of the internals but forgot.
Be sitting back with a few beers this arvo and the world can get fucked.
Absolute naive bastard tip #78;
Do NOT search google for naked fattie with pics.
StillDragon Australia & New Zealand - Your StillDragon® Distributor for Australia & New Zealand
Like when I googled 'what's the white stuff' after the Oreo pics a few pages back.
Fattie turned out bloody fantastic.
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Smok'n a fatty !!!! looks GOOOOOOD!!!!
StillDragon Australia & New Zealand - Your StillDragon® Distributor for Australia & New Zealand
johnny outta be ashamed of his self..cough cough...here...
SchniBraSa
I don't know whether they're called Yros, gyros, kofta or whatever, but i trimmed and minced some chump chops from my mates dorpers, mixed with herbs and spices and molded.
They'll go on the mini charcoal grill soon, and be served on corn tortillas toasted on the charcoal with the tatziki sauce and herbs from the garden.
Quite looking forward to them really.
StillDragon Australia & New Zealand - Your StillDragon® Distributor for Australia & New Zealand
I do not have the slightest clue what
"minced some chump chops from my mates dorpers" means. But it looks good I would give it a go.
Your Place to be >>> www.StillDragon.org <<< Home of the StillDragon® Community Forum
Dorpers are a breed of meat sheep. A mate of mine grows a few on his hobby farm and we knock em over and cut them up for chops and roasts. The crappy chops where the leg meets the loin are known as chump. They have pockets of fat and muscles going every which way and are usually a second grade cut that's sometimes (especially in dorper lamb) a bit tough.
Chump chops @ Simply Beef and Lamb
@SDeurope i have been using that cut of boneless pork loin you asked about a lot lately as they had whole ones on special at my butcher. I sliced the loin thinly across the grain into 4mm steaks and froze themin freezer bags packed in a vac sealed bag. 4 steaks to a bag (for two people) 8 bags to a pack.
I've been using these bashed out and marinaded on the charcoal grill for satays and stuff and they go very well.
She brought some beautiful young ginger home from the shops the other day, the kind that you can peel by rubbing with your thumb and nearly squeese the juice out of.
It inspired me to do a marinade so i used stacks of grated ginger, some honey, pepper and chinese cooking wine in the fridge in a bag for 48 hours and then threaded on the skewers.
The vegies were tossed in salt, pepper, fennel seeds, balsamic and olive oil and included fennel bulb, celery, mushrooms, banana chilli, bok choy, leeks, bell peppers etc
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:((
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Thanks for the knowledge. Around here we get a beef brisket, it is like the Chump tough and stringy. BUT, we put them on a smoker about 140 degrees (60°C) cook them low and slow for 8 to 10 hours. Turns into some of the finest meat around. Do you smoke the Chumps?
No mate, they are done into chops and grilled or braised.
We, like you, also don't throw the brisket away :))
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.you need to build a smoker, you do not know what your missing
i have never eaten sheep or lamb, i have eaten goat
Like the offset smoker i have, the small charcoal spit i have, the large charcoal spit i have, the small charcoal grill i have, the gas grill i have, the hot fish smoker i have, the cold smoke generator i have or the cold smoker i have?
Don't tell me with 8 bbq's i need another one?
Goat is better than lamb in my opinion. Goat is a VERY similar meat in taste and colour and texture, but lamb has a very strong gamey taste and particular smell that you get used to and don't realise it until you start eating goat.
We'll be going to find some goats in the hills here in the next couple weeks i think.
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StillDragon Australia & New Zealand - Your StillDragon® Distributor for Australia & New Zealand
all right I Give up....Ya'll are not a bunch of outback hicks...
if you have 8 smokers you could qualify to be my next door neighbor
a country hick,,that you and your kids ?
Nah, that's me and you and you got beat by a
girlsomeone who doesn't know what they're missing. :))StillDragon Australia & New Zealand - Your StillDragon® Distributor for Australia & New Zealand
SO you gonna rope them goats... PUNKIN?
B-) :))
Lead lassoo :))
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https://www.youtube.com/watch?v=U0MU-2_MuUE
He who dies with the most toys and all.
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Just for @SDeurope, no chew food.
Chicken Noodle and Vegetable Soup with Garlic Croutons;
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Butterflied Whiting with lime pepper, Kumera and Caraway chips and garlic bread for one, all cooked on the charcoal.
And served
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Oh wow, Me Love Fish & Chips, but where is the MAYO ??? =P~
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