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Nnank76

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Nnank76 last won the day on January 1

Nnank76 had the most liked content!

Profile Information

  • Gender
    Male
  • Location:
    Sydney, Australia
  • Interests
    Cooking in general. BBQ and smoking. Cooking good meals foor my family and friends
  • Grill
    Kamado Joe

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Nnank76's Achievements

  1. Cuban sandwiches arent as readily available where I am unfortunately however where I do get to buy them is at a local farmers market where there is a stall that sells them. I can see how they would compete for the top spot
  2. Ps sorry to hear about your step dad. Hope all goes well.
  3. I used to use Food and Wine jerk recipe as my go to but now I sort of make it up as I go. The combination of spring onions, chillie and all spice is amazing. I encourage you to make the marinade next time!
  4. It is definitely one of my favs. There were a few people that hadn't had one before and their minds were blown!! I don't think you can go past a home made pastrami. Amazing taste for the effort.
  5. So Im lucky enough to live next to a mate who over the lock down period has gotten into baking. He has a sour dough starter he's been cultivating and he often drops over a loaf when he bakes. On the weekend he mentioned he was doing a rye loaf. My reply was reuben party? So I had to cheat a bit and bought a corned beef. Spiced it up and let it sit for about 12 hours. Smoked in about 7 hours. Over to my mates place for fresh reuben sandwiches and an impromtu Xmas drink.. We may have just started a new tradition! I forgot to get a photo of it sliced up and added my mates dough shot.
  6. Sorry haven't been on for a but and only just saw this. I cheat with the potatoes a bit. Par boil then and then let them dry out. Heat up a cast iron skillet with a load of oil in on the stove. Pop in the potatoes toss them around and then put it into a hot oven @200c for about 40 minutes. Flipping half way through. At the flip I tend to put a spatulor on and squash them a bit. For an extra rich dish can use duck fat instead of oil. I sometimes put in garlic or rosemary. Thymes another one too.
  7. Thank you. Nothing better than a quality rib eye! The chopping board is camphor laurel. Not sure what the ends are, all though its probably the same and been stained. It used to have a really beautiful smell which has faded over the years
  8. Thanks. I almost forgot to take that photo. I did forget to post this one though.
  9. It's a flavoured salt/rub. Here's One. I think it's an aussie thing but if you can get your hands on it so worth a try. I also use this sometimes Too. This goes on fish, chicken and potatoes.
  10. I do potato cubes on the griddle all the time. Roll them in oil, a rub or chicken salt, and on to the bbq. Depending on how hot is 10 to 20 minutes with a flip or two in there. They get nice and crispy. My kids love them.
  11. This is probably a bit late but in case not or if you get a chance to pick up another hanger steak you should definetly try this recipe from momofuku. Amazing fresh flavours.
  12. Off. No way. Went straight in my belly! Thought Id splurge on a 1kg black angus cattlemans for my birthday. Was so worth it. Kept it simple, a rub of salt, pepper and garlic. On the kj at about 180c. Was on for about 30 minutes before I pulled it off for resting. Was 56c IT. Then opened up the vents while it rested. Seared for a couple of minutes either side. Served it up with a homemade bernaise sauce, crispy potatoes and a rocket salad.
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