Converted my gas rotisserie to charcoal yesterday and did a couple of coffee rubbed loin chops on Larry's recommendation. They came up great.
I even started with lump charcoal to make @FloridaCracker a happy chappy, but folded and added some briquettes as a backup so i could cook some smoked sausages on the embers afterwards. Apple and oak for smoke.
Injected with buffalo wing sauce and then rolled in seasoned flour and deep fried, these are the best way of doing buffalo wings i have tried yet. Would work very well dipped in the blue cheese sauce for the diehards, but i found a squeeze of lemon very complimentary.
Using the little charcoal BBQ pretty regularly. Still building too big of a coal bed at this stage for fear of running out, but i'll get a handle on it soon.
Last night was a split Peri Peri chook. Came up tender and juicy on the breast and delicious on the thighs.
Served with Chipoltle Mayo, garlic potatoes home pickled beetroot and pasta salad.
Baching for the weekend, she's gone to see Fleetwood Mac or someone so scallops are on the menu. This time in creamy pasta sauce with bacon garlic and asparagus from the garden.
She's an adult, it's not up to me to allow her to do things.
Going to the pub today to drink beer and watch Ronda Rowsey dispose of the latest victim. Lets hope it lasts longer than 16 seconds.
Any wagers on time till her win?
Did sirloins on the charcoal on Sunday night, then last nights creations were chicken thigh fillets injected with garlic parsley butter and coated in coffee rub.
Charcoal grilled and brushed with sweet baby ray's brown sugar sauce for the last 5 mins of cooking.
This ones for FC. Scallops wrapped in my mates home smoked bacon cured from his own heritage pigs (which is the best bacon i have ever had) and brushed with garlic butter that has black pepper and lime zest while cooking over the charcoal.
Sorry about the drunken picture, but you get that.
Someone needs to figure out how to get the bacon crispy without murdering the scallop. Whenever I try to do it without overcooking the scallop, the bacon eats like an inner tube. Maybe need to take a torch to it.
Comments
Converted my gas rotisserie to charcoal yesterday and did a couple of coffee rubbed loin chops on Larry's recommendation. They came up great.
I even started with lump charcoal to make @FloridaCracker a happy chappy, but folded and added some briquettes as a backup so i could cook some smoked sausages on the embers afterwards. Apple and oak for smoke.
StillDragon Australia & New Zealand - Your StillDragon® Distributor for Australia & New Zealand
Love it! Can't beat lump.
Looks fantastic.
Good looking grill unit.
StillDragon North America - Your StillDragon® Distributor for North America
The coffee rub was a hit Bud, thank you. The missus loved it. This is the one i used.
Coffee Java Dry Rub Recipe @ BBQ Pit Boys
StillDragon Australia & New Zealand - Your StillDragon® Distributor for Australia & New Zealand
Don't think my wife uses the sugar..but looks yummy none the less
StillDragon North America - Your StillDragon® Distributor for North America
Inside out Buffalo wings B-)
Injected with buffalo wing sauce and then rolled in seasoned flour and deep fried, these are the best way of doing buffalo wings i have tried yet. Would work very well dipped in the blue cheese sauce for the diehards, but i found a squeeze of lemon very complimentary.
Served with a Galaxy Summer Ale.
StillDragon Australia & New Zealand - Your StillDragon® Distributor for Australia & New Zealand
Using the little charcoal BBQ pretty regularly. Still building too big of a coal bed at this stage for fear of running out, but i'll get a handle on it soon.
Last night was a split Peri Peri chook. Came up tender and juicy on the breast and delicious on the thighs.
Served with Chipoltle Mayo, garlic potatoes home pickled beetroot and pasta salad.
StillDragon Australia & New Zealand - Your StillDragon® Distributor for Australia & New Zealand
Baching for the weekend, she's gone to see Fleetwood Mac or someone so scallops are on the menu. This time in creamy pasta sauce with bacon garlic and asparagus from the garden.
StillDragon Australia & New Zealand - Your StillDragon® Distributor for Australia & New Zealand
Holy crap that looks good. Love scallops especially in cream sauce.
I used to go scalloping in the gulf near Crystal River. My favorite seafood!
+1 on fuck yeah that looks really delicious!
Cool that you let Bourbon Girl see other men @Punkin ... :))
I'm more like I am now than I was before.
She's an adult, it's not up to me to allow her to do things.
Going to the pub today to drink beer and watch Ronda Rowsey dispose of the latest victim. Lets hope it lasts longer than 16 seconds.
Any wagers on time till her win?
I'llTake2mins24secsPunkin
StillDragon Australia & New Zealand - Your StillDragon® Distributor for Australia & New Zealand
After the weigh in, my guess is 51s
I think you'll be closer. I don't think the amazon will last long.
StillDragon Australia & New Zealand - Your StillDragon® Distributor for Australia & New Zealand
Well I was in the Etihad watching it live mate! AMAZING!!
Rousey KO'd in second round? Damn. Kick to the head.
Good stuff Higgo. I never expected that to happen.
StillDragon Australia & New Zealand - Your StillDragon® Distributor for Australia & New Zealand
Pork skewers two ways tonight, both savoury.
Thai style marinade has garlic, belanchal, palm sugar, ginger, fish sauce, dry chilli, coconut milk etc.
Chinese marinade is Garlic, salted black beans, oyster sauce, scechuan peppercorns, chilli oil, etc.
I'll try to take some photos if sober enough to remember.
StillDragon Australia & New Zealand - Your StillDragon® Distributor for Australia & New Zealand
The fixings;
Haven't decided yet whether to do them in rub and grill over charcoal or floured and deep fried.
Open to suggestions from the rabble in the back row.
StillDragon Australia & New Zealand - Your StillDragon® Distributor for Australia & New Zealand
Deep fried then rolled in Buffalo sauce. Dip in blue cheese.
Thank me later.
Nah, did buffalo injection last time. I think i'll oil, flour and bake for crispy southern style Coca Cola Wings.
StillDragon Australia & New Zealand - Your StillDragon® Distributor for Australia & New Zealand
@punkin Isn't it 7am in AU right now? Looks like a heavy breakfast... ;)
I had to inject them and get them marinading on the inside for the day.
I had reheated pizza for breakfast, that was a heavy one. Just got back from a put, i'm cursing the wet spring, i am covered in sticky butterfly guts.
ThatStuffTatstesLikeShitPunkin
StillDragon Australia & New Zealand - Your StillDragon® Distributor for Australia & New Zealand
StillDragon Australia & New Zealand - Your StillDragon® Distributor for Australia & New Zealand
StillDragon Australia & New Zealand - Your StillDragon® Distributor for Australia & New Zealand
Like this guy?
I'm more like I am now than I was before.
Did sirloins on the charcoal on Sunday night, then last nights creations were chicken thigh fillets injected with garlic parsley butter and coated in coffee rub.
Charcoal grilled and brushed with sweet baby ray's brown sugar sauce for the last 5 mins of cooking.
The chicken was out of this world.
StillDragon Australia & New Zealand - Your StillDragon® Distributor for Australia & New Zealand
This ones for FC. Scallops wrapped in my mates home smoked bacon cured from his own heritage pigs (which is the best bacon i have ever had) and brushed with garlic butter that has black pepper and lime zest while cooking over the charcoal.
Sorry about the drunken picture, but you get that.
StillDragon Australia & New Zealand - Your StillDragon® Distributor for Australia & New Zealand
More scallops please!
Someone needs to figure out how to get the bacon crispy without murdering the scallop. Whenever I try to do it without overcooking the scallop, the bacon eats like an inner tube. Maybe need to take a torch to it.