This is a post about meat, if you are at all not interested in large, juicy, flame grilled steak, look away now… A week or so before Father’s day this year, my local butcher (Ryan’s Quality Meats) advertised a special gift pack consisting of nearly 1.5kg of Tomahawk steak and bottle of red wine. We … Continue reading Tomahawk Steak
I’ve just realised there is a shocking lack of lamb in my list of ingredients in these recipes. Isn’t this one of the most traditional Australian BBQ meats? To make up for that, here is an extremely technical and complicated lamb roast recipe. I jest, it was actually very easy to cook but I pulled … Continue reading — Smoked Lamb Roast —
One meat I’m seeing more and more at trendy food outlets around Perth is the good old New York style pastrami. Usually served by way to the classic Ruben sandwich. Now, this isn’t a style of meat that most home cooks would attempt as it is a fairly long process (see Part II) . However, … Continue reading Pastrami Part I
One of the dilemas I face as an aspiring gourmound and provider of fine cooked meats to the dinner table, is how to manage a smoked steak or roast mid week. Sure, you can do a long fired cook on the weekend or if you really push it you can manage it on those long … Continue reading Reverse Smoked Beef Fillet
Its winter, cold wet and miserable outside – this screams the need for comfort food. Nicely spiced pulled pork on fresh tortillas sounded like a winner to me a few nights ago. This pork leg was given the special treatment and spiced with a cajun rub. It was cooked with 24 hours of Sous Vide … Continue reading Supreme Pulled Pork
If you think of German food you probably conjour up images of mountains of bratwurst and fried potatoes, lashings of saurkraut and red cabbage. One of the other icionic German pub foods is the Kassler chop, an aromatic and smokey tribute to pork. There are some very good German butchers in Perth that carry variations … Continue reading Kassler Chops
There are times when I have an idea that gains momentum as rapidly as a growing snowball does when rolling down a snow covered mountainside in a cartoon. This particular duck dish was definitely one of those. A few months ago, (I have been THAT busy), my birthday came and went and what I really wanted … Continue reading Cantonese Roast Duck
Local West Australian salmon has a bad reputation. While it is seen as a good game fish it is not one people chase to put on their plates. It is not known as a good eating fish. The salmon are running (or have been running) this time of year and the beaches are full of … Continue reading Smoked West Australian Salmon
The first piece of meat we tried on the ProQ smoker was a nice chunk of pork, a rolled pork leg of 1.5kg. This one was kept fairly simple as it was my first try with the ProQ. With the low temperatures it turned out amazingly moist and succulent. To top it all off we … Continue reading Smoked and Crackled Leg of Pork
So here's the thing. I’ve always wanted to the kind of guy who could make some good meat, a top notch roast, perfectly cooked with ample flavor. To be known for it. Living in an apartment has made that a bit difficult as a full scale Weber BBQ is a bit large to neatly fit … Continue reading Smoked Cape Grim Rump
