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What are you eating?


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Guest Howaythetoon

Lamb dinner, purely experimental as I’m not kean on lamb myself and mixed it up a bit with different ingredients and techniques and a new sauce, made it for the wife who loves lamb, and she said it was spot on so... :lol:

 

Gonna try and perfect this one using different meats if I can as the rest tastes amazing and adds a nice texture to the dish!

 

Anyway...

 

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Guest Howaythetoon

Lamb is too fatty for my liking.

 

Aye same here dunno how to render that down but the wife said the meat simply fell off the fat anyway when cutting into it. Again I’m not a lamb fan probably cooked it about 3 times or so. Gonna try this with chicken thighs some day or pork.

 

Oh and thanks RE presentation comments, hardest part for me ha ha so :thup:

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Guest Howaythetoon

Got up at 5am yesterday to get a brisket on the BBQ. Cooked for 12 1/2 hours, rested for 2 hours. First ever attempt so feel quite proud.

 

05:15hrs

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13:00hrs

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16:30hrs Still going strong, beer flowing and football on the TV

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20:15hrs

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The Mrs made salted caramel brownie too:

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Stop it man, that’s fucking next level :thup:

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Guest Howaythetoon

:D Aye, stuffed here too. Hurry up and get those pics on! I took a couple of pics, but was too hungry to wait when it was on the plate.

 

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Those Yorkies  :drool: :smitten:

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Lamb is too fatty for my liking.

 

Aye same here dunno how to render that down but the wife said the meat simply fell off the fat anyway when cutting into it. Again I’m not a lamb fan probably cooked it about 3 times or so. Gonna try this with chicken thighs some day or pork.

 

Oh and thanks RE presentation comments, hardest part for me ha ha so :thup:

 

Looks like you could have done with trimming some of the fat off the top a bit because there looks like a lot there. Then the heat would have been able to render down the fat closer to the meat better rather than have to work through all of that on top.

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Guest Howaythetoon

I hate fat on any meat personally, or bone, or blood/pinkness... again I’m gonna experiment with different meats and maybe even fish as the mash cooked the way I did it, the mushrooms, onions, radish dices and then grated radish and the red wine onion and sun dried tomato spicy sauce was absolutely lush.

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Decided to get the Ooni out again last night. Not sure I like cooking pizza in the freezing cold though. Need to get on with building a proper work area for cooking:

 

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Used some of the leftover brisket, along with nduja and fior di latte. Oh, and a cheese garlic bread for the boy.

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Decided to get the Ooni out again last night. Not sure I like cooking pizza in the freezing cold though. Need to get on with building a proper work area for cooking:

 

 

How did the cold affect the cooking? Much slower to heat etc?

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Super important question lads. Turkey & Roast Potatoes for xmas dinner. How does one work this, oven wise? Cook one before the other? Same time? Overlapped then bash the heat up when the turkey is out??! Time is of the essence here.

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Super important question lads. Turkey & Roast Potatoes for xmas dinner. How does one work this, oven wise? Cook one before the other? Same time? Overlapped then bash the heat up when the turkey is out??! Time is of the essence here.

 

Your turn to do Thanksgiving is it?

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