Photo of your dinner (Vol 3)

[Burwood]

Greshamst said:

Burwood said:

bomb said:

Greshamst said:

Have a look at one of these, a cast iron grill for the chimney, stopped me from precariously balancing the full grill on my chimney!

https://axelperkins.co.uk/products/the-chimney-top...

Thanks for that ! Looks ideal for steaks.

Dumb question. Why use a chimney? For smoke? I thought you wanted to sear the steak at high heat. TIA

I use a chimney to get the coals hot quickly. But you can also get a fiercer heat from it if you cook on top, as you have a bbqs worth of hot coal, in a small stack.

Understand-thanks for schooling me on that

OK, I wasn't sure what was being proposed. I use a Chimney to prep the Coals. They are awesome. I didn't realise, from looking at the photos, that's what it was. I thought it was a 'chimney' to disperse smoke . I had a BBQ (just hot dogs and marshmallows) on Fireworks night. Big -K charcoal is good stuff too.

Edited by Burwood on Thursday 12th November 11:47

[matrignano]

My attempt at Meat Liquor’s Dead Hippie burger.
Not a bad rendition, but I can’t get the “mustard frying the burger” part right. The mustard just burns and crisps up, hence why it’s not as gooey as the original.

[bomb]

Burwood said:

OK, I wasn't sure what was being proposed. I use a Chimney to prep the Coals. They are awesome. I didn't realise, from looking at the photos, that's what it was. I thought it was a 'chimney' to disperse smoke . I had a BBQ (just hot dogs and marshmallows) on Fireworks night. Big -K charcoal is good stuff too.

Edited by Burwood on Thursday 12th November 11:47

I used the chimney to get a roasting hot fire going quickly. Its very hot, so sears the steak nicely. I just placed the weber circular grille on top on it. A bit unsteady but it was OK. The pic with the smoke was me getting it lit. Setting the scene for you......

Anyway, my steak was glorious !

[thebraketester]

bomb said:

Greshamst said:

Have a look at one of these, a cast iron grill for the chimney, stopped me from precariously balancing the full grill on my chimney!

https://axelperkins.co.uk/products/the-chimney-top...

Thanks for that ! Looks ideal for steaks.

Jesus Christ. The price of that!!!!

[Jer_1974]

Wife's 50th yesterday so ordered some Porchetta and beans from a local deli. Watched the Scotland game while eating dinner.

[Gandahar]

Traditional fish pie I did a while back



One with more crispy potatoes not mashed



Have to say I prefer the latter as a counterpoint to the wet filling.

[red_slr]

RAM RAM!



A kind of extra spicy lamb achari, made with pickled chilli and chilli jam and lots of onion along with some makhani lamb with extra cashew and almonds to cool things off. If I had time I would have done some dahl as well but ran out of time so that was it.

[DoubleSix]

Massaman

Edited by DoubleSix on Saturday 14th November 19:25

[Audis5b9]

Venison with butternut squash, Parmesan and Kale.

Sous vide (57 C) loin of Venision, rolled in a parmesan panko crumb with butternut squash puree and sauteed cubes, kale, crispy shallots, creamy mash and a red wine and port jus.

(If anyone has a great red wine jus recipe please let me know. Still can't get that really deep flavour and sticky consistency. Used by own homemade lamb stock to make this one, need to find a good source of veal stock I think)

[paulguitar]

Audis5b9 said:

Venison with butternut squash, Parmesan and Kale.

Sous vide (57 C) loin of Venision, rolled in a parmesan panko crumb with butternut squash puree and sauteed cubes, kale, crispy shallots, creamy mash and a red wine and port jus.

(If anyone has a great red wine jus recipe please let me know. Still can't get that really deep flavour and sticky consistency. Used by own homemade lamb stock to make this one, need to find a good source of veal stock I think)

That looks amazing.

[miniman]

Winter warmer creamy chicken, bacon & leek bake from my mate’s blog, plus optional Yorkshires.

[pokethepope]

miniman said:

Winter warmer creamy chicken, bacon & leek bake from my mate’s blog, plus optional Yorkshires.

Looks great, would you mind sharing the blog link?

[ChevronB19]

pokethepope said:

miniman said:

Winter warmer creamy chicken, bacon & leek bake from my mate’s blog, plus optional Yorkshires.

Looks great, would you mind sharing the blog link?

Ditto, looks ace!

[miniman]

https://dadthatcooks.co.uk/2020/04/07/recipe-cream...

[thebraketester]

I think I have posted one of these before but they are so amazing here we go...











It really helped by pre heating the baking sheet, resulted in a crispy bottom. Previous attempts had always been a bit soggy.

[AlvinSultana]

Audis5b9 said:

Venison with butternut squash, Parmesan and Kale.

Sous vide (57 C) loin of Venision, rolled in a parmesan panko crumb with butternut squash puree and sauteed cubes, kale, crispy shallots, creamy mash and a red wine and port jus.

(If anyone has a great red wine jus recipe please let me know. Still can't get that really deep flavour and sticky consistency. Used by own homemade lamb stock to make this one, need to find a good source of veal stock I think)

We made a version of this demi-glace using the marrow bones from one of our cows.

https://youtu.be/IERauv-k5wo

Now we have litres of amazing sticky gelatinous sauce frozen in cubes. Add a couple of the cubes to a pan after frying a steak with a glug of red wine and reduce for a couple of mins. Stunning does not begin to describe the result.

Adding a couple of trotters to the stock, using lots of really good veg, and reducing by three quarters makes all the difference.

It is a considerable undertaking, but you only have to do it once in a while. Good luck !

[Audis5b9]

thebraketester said:

I think I have posted one of these before but they are so amazing here we go...











It really helped by pre heating the baking sheet, resulted in a crispy bottom. Previous attempts had always been a bit soggy.

Excellent work... is that a Blok knife?

[Audis5b9]

AlvinSultana said:

We made a version of this demi-glace using the marrow bones from one of our cows.

https://youtu.be/IERauv-k5wo

Now we have litres of amazing sticky gelatinous sauce frozen in cubes. Add a couple of the cubes to a pan after frying a steak with a glug of red wine and reduce for a couple of mins. Stunning does not begin to describe the result.

Adding a couple of trotters to the stock, using lots of really good veg, and reducing by three quarters makes all the difference.

It is a considerable undertaking, but you only have to do it once in a while. Good luck !

Thanks, chicken wings...always the answer!

Time to get a bigger stock pot

[thebraketester]

Audis5b9 said:

Excellent work... is that a Blok knife?

Thanks.

Yes it is. We’ve got a couple. Not my favourite knives but they are ones we will keep, they are beautiful and so well made.

[Burwood]

Jer_1974 said:

Wife's 50th yesterday so ordered some Porchetta and beans from a local deli. Watched the Scotland game while eating dinner.

Hay birthday to your wife, mate