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Cooking In My Weber Q (Read 19924 times)
 
Reply #140 - Jan 5th, 2018 at 8:35am

Bear   Offline
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All looks good Derek, was given some smoked rabbit in Adelaide at Christmas and it was excellent. Also given three rabbits which I am going to try smoking.

Do you brine your chicken and if so what ratio salt to water pls?
 
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Reply #141 - Jan 6th, 2018 at 9:25am

Derek   Offline
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Bear, hot smoking in the Weber either chicken or fish I don’t brine at all.  Just gives that nice smoky taste to the food.  I cook for the same amount of time i would without the smoke

I do have a cold smoker from southern metal spinners and when smoking in that I used to use 1 cup brown sugar, 1 cup salt and four cups water.
 

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Reply #142 - Jan 6th, 2018 at 4:17pm

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Thank you.
 
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Reply #143 - Jan 11th, 2018 at 9:42pm

Derek   Offline
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When you are riding out a storm in the Motorhome and unable to get the Weber Baby Q out then the little Weber Casserole Dish comes in real handy for some chicken thighs.

Spending the night at Mother Of Ducks Lagoon, Guyra.
 

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Reply #144 - Jan 12th, 2018 at 6:16am

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Looks very good Derek, Spent some time in Guyra over the years at the gun club just south of the town.
 

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Reply #145 - Jan 12th, 2018 at 8:33am

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Derek wrote on Jan 11th, 2018 at 9:42pm:
Spending the night at Mother Of Ducks Lagoon, Guyra


Mike and I camped there on our way to Silverton.
It was so cold.
Wish it was that cold now.
Aart
 

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Reply #146 - Jan 28th, 2018 at 8:21pm

Derek   Offline
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Tonight’s dinner was a baked corned silverside glazed with a mix of sesame oil, maple syrup, Dijon mustard, whole grain mustard and garlic.

Piece of silverside weighed 1.1 kg and cooked for one and a half hours

Served up with mashed spud, peas and a white sauce infused with hot English mustard.

Very delightful indeed
 

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Reply #147 - Jan 29th, 2018 at 10:18pm

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That does look delightful indeed  Smiley
 
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Reply #148 - Feb 1st, 2018 at 12:52pm

Derek   Offline
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Following on from above with that hunk of silverside

Next day had slices of it with salad

Last night decided to cook some fritters with the last small piece.

My batter recipe for fritters is pretty basic:

1 cup of self raising flour
1 large egg
1 cup milk

When making it I dont put all of the milk in at the start just add a bit at a time until you have a nice smooth batter. I then mixed in about a cup of small dice corned beef.

This made seven nice fritters which we had with salad.

This morning for breakfast/brunch I warmed the two left over from last night, spread them with mango chutney, popped on a poached egg and sprinkled with fresh ground black pepper.

Mango chutney may seem odd to some but I got this idea from Jamie Oliver when I once saw him make a dish with flatbread spread with mango chutney and cut up boiled eggs on top. It really is delicious.
 

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Reply #149 - Feb 3rd, 2018 at 8:24pm

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Everyone knows that pork and apple go together right.  Of course.

Today being a cool and wet one I decided a casserole style dinner would be nice so came up with this idea.

I chopped up a pink lady apple, an onion, a couple of peeled spuds and a carrot and popped them in the small Weber casserole dish.

Sprinkled it all with some thyme and salt and pepper and rolled them around to cover everything.

I then mixed through some pork chipolata sausages and poured over a cup of vegetable stock.

Lid on and into the Weber Q at 180 degrees. 

After 45 minutes I removed the lid and cranked the heat to 200 degrees for another 20 minutes to put some colour into the sausages.

Served with some broccolini for a very delicious and hearty dinner.
 

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