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| 03-14-2012, 07:28 AM | #1 |
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OT - Cooking
Decided to do some cooking (trial runs for my birthday BBQ) tonight. Will be making a few things on the BBQand I want to perfect the recipe before the real thing.
So tonight I made "Pulled Pork" and a small batch of Peanut Butter Oreo Cheesecake. The pulled pork should cook overnight, takes about 10-12 hours! Anyone else like cooking ?  Last edited by RaihaX; 03-14-2012 at 07:32 AM.. Reason: forgot to add oreo on the cheesecake |
| 03-14-2012, 07:55 AM | #6 |
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I do my pulled pork in the crock pot. Dry rub on a big pork loin and just a bit of vinegar and water for most of the cooking time. Pork is moist so it does not need much. With an hour or so to go I shred the pork and add the bbq sauce. Life changing deliciousness.
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| 03-14-2012, 08:06 AM | #7 | |||
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| 03-14-2012, 04:33 PM | #8 |
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I cook when I have time. I never have time for practice runs.
Happy birthday! |
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| 03-14-2012, 05:32 PM | #9 |
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Never really been adventurous on the BBQ before.
Bought myself a new one (www.lifestylebbqs.com.au) a month ago and have been trying to get into it when it doesn't rain. HAven't tried much more than a traditional steak / sausage and a couple of roasts so far. I find it cooks at a lower temp, and takes longer, and the top part of the hood is much hotter than the lower part of the plate / grill. Would appreciate some good recipes if anyone is up for sharing. 
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| 03-14-2012, 06:34 PM | #10 |
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Love to cook up a storm on the BBQ..
In fact, I have 3 BBQ's and live in an appartment.. Have a 8 Burner Rinnai Outdoor kitchen BBQ on our South facing balcony and a baby webber, then a full size Webber on our North side entertainment area.. |
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| 03-14-2012, 07:24 PM | #11 | |||
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 On a side note that pulled pork didn't turn out so well - I think the heat was a bit too hot, 30% of the meat was quite dry... Ah well that is what practice runs are for! On the other hand the peanut butter oreo cheese cake was good! |
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| 03-14-2012, 08:32 PM | #12 |
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Happy Birthday!!
I couldn't quite get my head around a BBQ. Give an oven or grill any day and I would be fine. I love cooking and most kitchen gadgets at home is mine - not my wife's .Love slow cooking in an oven - very controlled. I wanted a water bath, but my wife hasn't approved of it yet. Bought a vacuum sealer though.
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| 03-14-2012, 08:39 PM | #13 | |
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| 03-14-2012, 09:06 PM | #14 | |
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| 03-14-2012, 09:20 PM | #16 | |
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I use a weber Q for roasts and grilled meats. I have heaps of gluten/dairy free desert recipes I can share(useful for when you are entertaining if you are unlike me[allergic]), everything else I just make up and don't record as they don't need exact measurements. If people need certain recipes I can write them down and pm... |
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| 03-14-2012, 09:26 PM | #17 |
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hmm, good idea. Let's fill the thread up with recipe ideas!
This is a killer relish I make when I cook burgers at a BBQ. Tomato Relish Ingredients 1 tbs olive oil 1 finely chopped Spanish onion 1 coarsely grated apple 1 tsp yellow mustard seeds 1 tsp salt 1/4 tsp chilli flakes 1/2 tsp ground allspice 400g of cherry tomatoes, halved 100g brown sugar 2 tbs red wine vinegar 1 1/2 tsp chopped thyme Method Heat 1 tbs olive oil in a frying pan over medium heat. Add 1 finely chopped Spanish onion, 1 coarsely grated apple, 1 tsp yellow mustard seeds, 1 tsp salt, 1/4 tsp chilli flakes and 1/2 tsp ground allspice. Cook, stirring occasionally, for 8 minutes. Add 100g brown sugar, 2 tbs red wine vinegar and 400g halved cherry tomatoes. Cook for 5 minutes or until tomatoes are soft. Cool, then stir in 1 1/2 tsp chopped thyme. |
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| 03-14-2012, 10:05 PM | #18 |
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Rai - How about posting the pulled pork recipe? I've not heard of it before but it sounds great. My mother does a mean roast belly pork recipe and it is my (and my siblings) goal to get the recipe off her before she crosses over.
Love doing pizzas in the Weber. I use the Theo & Co bases - he's the bloke behind Little Caesar's that has achieved world acclaim. You've to get a good pizza stone though and use fresh sauces and ingredients. You'll never buy a pizza again!
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| 03-14-2012, 10:16 PM | #19 | |
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1 whole boston butt Dry Rub 1 tbsp ground cumin 1 tbsp garlic powder 1 tbsp onion powder 1 tbsp chili powder 1 tbsp cayenne pepper 1 tbsp salt 1 tbsp ground pepper 1 tbsp paprika 1/2 cup brown sugar Mix well and store in an air tight container. Brine Solution 1/2 cup salt 1/2 cup brown sugar 2 qts cold water 2 bay leaves 3 tbsp dry rub mix Add salt to cold water and stir very well until all the salt is completely dissolved. Then add the brown sugar, dry rub, and bay leaves and stir well to combine. Pork shoulder preparation: Rinse the pork shoulder and place in a large container, pour in the brine solution until the shoulder is completely covered. Cover the container and place in the refrigerator for at least 8 hours. Then remove pork shoulder from brine solution, pat dry with paper towels, place in baking pan that is bigger than the shoulder by at least a inch in length and width and at least 3 inches deep. Sprinkle dry rub onto the surface of the shoulder and massage in such that it adheres to the surface. Coat all sides. Make sure the fat layer on the shoulder is facing up before cooking! Place baking pan uncovered in a 225 degree oven on the middle rack. Insert a probe thermometer into the center or thickest part of the shoulder, but not touching the bone. Monitor the temperature throughout cooking (a digital thermometer with an alarm function is the easiest way to do this). Do not remove from the oven until the center of the shoulder reaches 200 degrees. When the shoulder has reached 200 degrees, shut off the oven and let the roast cool for a couple of hours before removing from the oven. If the bottom of the pan is dry (or crusted with dried spices) then cover the pan with foil to retain internal moisture of the meat during the cooling period. When the temperature drops to 170 degrees or slightly lower, remove from oven. Place on a large, clean work surface such as a cutting board, and remove the large sheet of crusted fat on the top. Pull apart with two forks, it will pull apart very easily. Serve for friends and family! Read More http://www.kevinandamanda.com/recipe...#ixzz1p9SoGyv5 |
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| 03-14-2012, 10:18 PM | #20 |
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My kind of thread, who here knows how to cook up a damn irresistible bbq pork ribs? I can never get mine to taste like hurricanes, it's all about the glazing. Yallah, enlighten the Don Christo.
P.S i don't know how some of you guys have patience to slow cook certain meats. |
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| 03-14-2012, 10:23 PM | #22 | |
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I have been trying to find the perfect recipe as well! |
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