Ideas for your next barbecue

[MoonshineBen]

Hey all - what is everyone cooking up this weekend? I'm thinking it's ribs, probably pork, although lamb ribs are pretty on point to smoke at the moment.

What's on your grill or smoker?

[Andy_Mann]

The last minute, Sunday supermarket hot chicken find was a disaster, it was tough, dry, & the flavour tainted by it being incinerated, verging on cremated, but I pretty much rescued some today.

I removed the skin, then torn off some chunks of breast meat (thinking that if I can make that edible, then the rest will be a breeze), put it into a Grab-It, auto reheated it in the microwave for longer than normal (I always intervene), kept the lid on it afterward to steam it, then kept it simple by adding only salt & pepper.

Not perfect, but not bad either, I'll get another meal out of it tomorrow, so I'm chuffed that Tania didn't bin it.

I figure that if I can rest my shoulder & back for a few more days, I've got a good chance of raiding the supermarket skip again, but this time on a weekday.

I've still got work to do on rescuing the super heated, super crispy critter wings. My first impression was that I was eating burnt matches, that'd been kiln-glazed for a shattering experience.

All suggestions welcome.

[Deanna]

I went to an American's Thanksgiving dinner, the question for me would be; what didn't we cook? LOL

[Jason]

That brisket you cooked on the weekend looked mighty tasty @MoonshineBen. How did you do it?

Jason

[MoonshineBen]

Hey @Jason, I was pretty happy with it. 

It was a 4kg piece, about 3.5 once I had trimmed it of fat. I gave it a rub down in some of the Moonshine BBQ beefi rub, and then did it for about 10 hours over a mixture of apple and mesquite. Gave it a little drizzle with some apple cider vinegar as well about halfway through.

The temerpature hit the stall at about the 8 hour mark, so I seperated the point from the flat and wrapped them to push through. 

Turned out pretty good (although probably rested for a little bit long), and I also made a few burnt ends that were out of this world. 

I used about 500g of it to also make a brisket chilli, which was awesome.

[Jason]

Wow. Looks amazing @MoonshineBen. Great work and many thanks for sharing. I'm sure it will make many Workshop members hungry.

Jason

[ProjectPete]

Beef ribs for sure this wknd (Xmas eve) followed by a mega feast on Sunday of BBQ meats, prawns, glazed ham, salads, pavlova, and I'm sure there's more CAN'T WAIT!

[Jason]

Make sure you get some photos @ProjectPete!

Jason

[Jason]

Best thing we cooked over the festive season was barbecued prawns which were used for soft-shell tacos as part of a new year's eve Mexican feast. So delicious. 

Jason

[MoonshineBen]

I just had this little jar of awesome arrive - the perfect finisher over smoked meat, this time infused with whiskey

[Jason]

Cooked some great burgers on the barbie yesterday. Had them on some brioche rolls with pickles and American cheese. Delicious!

What did everyone else cook on the weekend?

Jason