What's your signature dish?

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Re: What's your signature dish?

Postby Lightning McQueen » Thu Aug 16, 2018 2:29 pm

I got one of these babies from Bunnings for around $70, holds up to 15kg's of meat, best purchase in a long time.

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Re: What's your calendar dish?

Postby Booney » Thu Aug 16, 2018 2:40 pm

Corona Man wrote:I have a rotisserie in my shed still back in SA. Burned the motor out on it really quickly so it needs a repair that I never got around to. Sensational way to cook. The trap is you start carving the outer bits off as you are cooking for a quick taste, and end up damn near eating the lot!


Not much left in the shed at all mate, I've been through it a couple of times.
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Re: What's your calendar dish?

Postby Corona Man » Thu Aug 16, 2018 2:42 pm

Booney wrote:
Corona Man wrote:I have a rotisserie in my shed still back in SA. Burned the motor out on it really quickly so it needs a repair that I never got around to. Sensational way to cook. The trap is you start carving the outer bits off as you are cooking for a quick taste, and end up damn near eating the lot!


Not much left in the shed at all mate, I've been through it a couple of times.


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Re: What's your signature dish?

Postby Booney » Thu Aug 16, 2018 2:47 pm

We don't do any quarterly BAS, but we're proprietors of sorts I guess.
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Re: What's your signature dish?

Postby Corona Man » Thu Aug 16, 2018 2:51 pm

Booney wrote:We don't do any quarterly BAS, but we're proprietors of sorts I guess.

Just a quarterly BS hey?

Back to the rotisserie though. I recall having a mate and his wife & kids over one Sunday, and we had a marinated boned out leg of lamb on the rotisserie. It should have been easily enough meat for everyone to have some including the kids. Mate & I stood around talking, drinking tins, and watching it turn the meat around. Picking bits off every now & then. Finally the ladies came outside realized what we had been doing, and had to get some snags out for the kids!
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Re: What's your signature dish?

Postby Lightning McQueen » Thu Aug 16, 2018 3:01 pm

Corona Man wrote:
Booney wrote:We don't do any quarterly BAS, but we're proprietors of sorts I guess.

Just a quarterly BS hey?

Back to the rotisserie though. I recall having a mate and his wife & kids over one Sunday, and we had a marinated boned out leg of lamb on the rotisserie. It should have been easily enough meat for everyone to have some including the kids. Mate & I stood around talking, drinking tins, and watching it turn the meat around. Picking bits off every now & then. Finally the ladies came outside realized what we had been doing, and had to get some snags out for the kids!

You dirty pricks!
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Re: What's your signature dish?

Postby Magellan » Thu Aug 16, 2018 3:06 pm

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Re: What's your signature dish?

Postby Dutchy » Thu Aug 16, 2018 3:33 pm

Lightning McQueen wrote:I got one of these babies from Bunnings for around $70, holds up to 15kg's of meat, best purchase in a long time.

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Yep thats what I have, great fun when you have enough time to prepare.
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Re: What's your signature dish?

Postby Lightning McQueen » Thu Aug 16, 2018 4:01 pm

Dutchy wrote:
Lightning McQueen wrote:I got one of these babies from Bunnings for around $70, holds up to 15kg's of meat, best purchase in a long time.

Image


Yep thats what I have, great fun when you have enough time to prepare.

A Greek colleague gave me his yiros marinade recipe so I went and bought the marinade syringe and do my own now, absolutely superb.

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Re: What's your calendar dish?

Postby Stumps » Thu Aug 16, 2018 4:30 pm

Bum Crack wrote:Sticky Lamb Ribs cooked in weber for 3 hours. Meat melts in your mouth with lamb fat crackling



Any chance of the recipe bummy?
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Re: What's your calendar dish?

Postby Bum Crack » Thu Aug 16, 2018 5:52 pm

Stumps wrote:
Bum Crack wrote:Sticky Lamb Ribs cooked in weber for 3 hours. Meat melts in your mouth with lamb fat crackling



Any chance of the recipe bummy?

Just a sweet chilli & garlic marinade. Easy as. Sweet Chilli, crushed garlic, crushed ginger, oil and finely sliced spring onion. Lamb ribs are cheap as shit too. $7.00 a kilo here. Just a good feed when you have a few boys over on the gas and you have the munchies.
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Re: What's your signature dish?

Postby BoundaryRider84 » Thu Aug 16, 2018 6:41 pm

Seafood Laksa
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Re: What's your signature dish?

Postby Footy Chick » Thu Aug 16, 2018 7:18 pm

Dog biscuits :lol:
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Re: What's your signature dish?

Postby amber_fluid » Thu Aug 16, 2018 7:25 pm

BoundaryRider84 wrote:Seafood Laksa


X 2.

Also do a good chicken Laksa.
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Re: What's your signature dish?

Postby heater31 » Thu Aug 16, 2018 7:40 pm

Rib Eye Fillett Surf & Turf
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Re: What's your signature dish?

Postby whufc » Thu Aug 16, 2018 8:12 pm

Lamb shoulder on a Weber.
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Re: What's your signature dish?

Postby LMA » Thu Aug 16, 2018 8:21 pm

Chicken wings or drumsticks. Bring a pot of seasoned water with a handful of garlic cloves and sliced onions to boil, throw the wings in and simmer for about 8 minutes. Wings are cooked through, let them cool, chuck em in some Yoshidas spicy rib & wing sauce then chuck em on the bbg grill, baste with the reserve sauce until they have that nice char look. Off the bone deliciousness
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Re: What's your signature dish?

Postby Spargo » Thu Aug 16, 2018 9:01 pm

LMA wrote:Chicken wings or drumsticks. Bring a pot of seasoned water with a handful of garlic cloves and sliced onions to boil, throw the wings in and simmer for about 8 minutes. Wings are cooked through, let them cool, chuck em in some Yoshidas spicy rib & wing sauce then chuck em on the bbg grill, baste with the reserve sauce until they have that nice char look. Off the bone deliciousness


I’m trying this.
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Re: What's your signature dish?

Postby Brodlach » Thu Aug 16, 2018 9:05 pm

Absolutely agree with this method for wings

Wings are so under rated
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Re: What's your signature dish?

Postby LMA » Thu Aug 16, 2018 9:09 pm

Spargo wrote:
LMA wrote:Chicken wings or drumsticks. Bring a pot of seasoned water with a handful of garlic cloves and sliced onions to boil, throw the wings in and simmer for about 8 minutes. Wings are cooked through, let them cool, chuck em in some Yoshidas spicy rib & wing sauce then chuck em on the bbg grill, baste with the reserve sauce until they have that nice char look. Off the bone deliciousness


I’m trying this.


I usually cut the wings in half at the joint before putting in the pot, extra easy to eat. Kids love them
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