Thread: Dinner

  1. #25076
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    Quote Originally Posted by bsnub View Post
    Spatchcocked chicken. Oh, that looks damn good Barty.

    Mouth watering!! Brother does that look good and brings back memories of Thailand.
    When my father in law was alive. God bless his soul" he made his own coal, and my wife would prepare chicken exactly the same way.
    cant wait for covid to me over so I can get back.
    The sooner you fall behind, the more time you have to catch up.

  2. #25077
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    Baby back ribs marinated in my wife's special sauce, She wont tell me what she out on them , I taste sweet thick soy sauce , garlic paste, oyster sauce, salt and pepper .
    15 minutes in the Airfryer at 180 C 375 F . fall of the bone.

    Dinner-136670533_ribs432726797873549_1854997060171438468_n-jpg

  3. #25078
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    ^Must get on YouTube and look at the various ways and recipes for ribs in the Airfryer, they look good!

    Unlike my dinner today, looks more like a dogs breakfast but went down nicely
    Dinner-20210109_155807-jpg

  4. #25079
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    Slightly overdone 400g Angus sirloin.

  5. #25080
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    Quote Originally Posted by Headworx View Post
    ^Must get on YouTube and look at the various ways and recipes for ribs in the Airfryer, they look good!

    Unlike my dinner today, looks more like a dogs breakfast but went down nicely
    Dinner-20210109_155807-jpg
    I love my AirFryer and we use it almost every day, if you will get one I suggest you get a good one as some of the cheaper ones, are useless and difficult to clean , my Daughter purchased a cheap one , and it was money thrown out the window, because it is now in the garbage, and I bought her a proper one.

    I do very little looking at my food and a lot of eating it LOL so I really don't care what it looks like as long as it tastes good. Your meal looks great to me, it has all the things I love, Mush potatoes, gravy, peas, onions , and something I cant identify under them LOL, but I am sure that tasted good also. If it had some bacon it would had been the perfect meal LOL

  6. #25081
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    Quote Originally Posted by Dillinger View Post


    Slightly overdone 400g Angus sirloin.
    You can never go wrong with a Sirloin . What is the red stuff? are these beet chunks? I love Beets, which is funny , because when I was young you could not get me to eat them to save my life. LOL

  7. #25082
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    BiP, I'd love to get that weber grill.....

    Your food looks great as always, but is the Weber worth it? Is it big enough to smoke a rack of ribs?

    I'm assuming you have lava rocks in the bottom...

    Please, describe in loving detail how that Weber does compared to a regular Weber buoy gril.

    TIA!
    "I was a good student. I comprehend very well, OK, better than I think almost anybody," - President Trump comparing his legal knowledge to a Federal judge.

  8. #25083
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    Quote Originally Posted by Buckaroo Banzai View Post
    What is the red stuff?
    Apple, beetroot and other salady things

  9. #25084
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    Quote Originally Posted by Dillinger View Post
    Apple, beetroot and other salady things
    Did you make it? that sounds like an interesting combination, I would not mind having the recipe if you know it, I would like to try something different with beets.

  10. #25085
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    Quote Originally Posted by Buckaroo Banzai View Post
    I love my AirFryer and we use it almost every day, if you will get one I suggest you get a good one as some of the cheaper ones, are useless and difficult to clean
    Yeah I bought a Tefal, looked in a few shops that had a decent range while reading online reviews on my phone and the model we decided on was upper mid range, cost about 3,800 Baht. Couldn't be happier, does the job well and is easy to clean.

    Quote Originally Posted by Buckaroo Banzai View Post
    and something I cant identify under them LOL
    They were Manston Beef Sausages! Had some leftovers yesterday and they were heated in the Airfryer along with a few hash-browns and plated with eggs for breakfast.
    Dinner-20210110_094118-jpg

  11. #25086
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    peas??????????????????????????????

  12. #25087
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    ^Yes, leftover peas (and onions and mash) from dinner yesterday! They'll all get used up on the plate with a roasted chicken that'll go in the oven later today.

  13. #25088
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    Quote Originally Posted by Headworx View Post
    ^Yes, leftover peas (and onions and mash) from dinner yesterday! They'll all get used up on the plate with a roasted chicken that'll go in the oven later today.
    I thought you meant you were putting peas in your hashbrowns...

  14. #25089
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    ^No, but you do realise that by even suggesting such an absurdity Mendip's mind will be racing at 100mph and he'll have jotted it down on his things to do list for when he gets home

  15. #25090
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    Quote Originally Posted by Headworx View Post
    ^No, but you do realise that by even suggesting such an absurdity Mendip's mind will be racing at 100mph and he'll have jotted it down on his things to do list for when he gets home
    I did google "peas in hashbrowns". Got Vegan hashbrowns with peas. Something told me forget the photo.

  16. #25091
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    Quote Originally Posted by Headworx View Post
    ^No, but you do realise that by even suggesting such an absurdity Mendip's mind will be racing at 100mph and he'll have jotted it down on his things to do list for when he gets home
    I resemble that remark!

    I've always left hash browns to the experts but can highly recommend a handful of peas in with your salmon fishcakes. They also go well in most soups, stews and many pies such as cottage and shepherd's. To add peas to your mince and tatties goes without saying, I would have thought.

    In fact, there's not many meals that don't benefit from a portion of peas.


    Quote Originally Posted by Headworx View Post
    Yeah I bought a Tefal... Couldn't be happier...
    I've also had some high points in my life... but none involved buying a cooking utensil!


    But anyway, back to these hash browns...

  17. #25092
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    Quote Originally Posted by Mendip View Post
    But anyway, back to these hash browns...
    Okay since you seem to be eager....

    Crispy Vegan Hashbrowns.

    Dinner-hand-grabbing-one-6-vegan-potato

  18. #25093
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    Quote Originally Posted by aging one View Post
    I thought you meant you were putting peas in your hashbrowns...
    Bubble 'n squeak?


  19. #25094
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    Flame grilled burger with some brisket

    Dinner-whatsapp-image-2021-01-10-5-a

  20. #25095
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    That looks good but the brisket looks dry.

  21. #25096
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    Hi Topper, my Webber is a bit exotic, perhaps unique in the world. I purchased it new in the US in 2016. Because of a restriction in the community we were living in, it was electric. As it was good quality I took it to Australia when my work finished and we were repatriated. Subsequently we decided to semi-retire to Nan and it came with the rest of our stuff. I thought about keeping it electric but decided to covert it to a gas burner. Unfortunately I couldn't find a suitable gas burner and control so instead stripped out the electrical components and initially put in a stainless steel pan to hold charcoal. Found that to be a bit shallow with the charcoal being too close to the grill and food so discarded the pan and replaced with a triple layer of 1cm square mesh, the same stuff we used on our boundary fences. This lets the charcoal burn lower and has the added benefit of the residue falling through and with a bit of shaking finding its way to the disposal tray. It is quite good at grilling although being charcoal the hot spots are different every time. Also works quite well as an oven, I use a standard oven thermometer to monitor the temperature. Regards, -BiP
    Quote Originally Posted by Topper View Post
    BiP, I'd love to get that weber grill.....

    Your food looks great as always, but is the Weber worth it? Is it big enough to smoke a rack of ribs?

    I'm assuming you have lava rocks in the bottom...

    Please, describe in loving detail how that Weber does compared to a regular Weber buoy gril.

    TIA!

  22. #25097
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    Quote Originally Posted by bsnub View Post
    That looks good but the brisket looks dry.

    Agreed, looks dry. But it wasn't, the inside was fall apart juicy. Bloody good.

  23. #25098
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    Quote Originally Posted by BoganInParasite View Post
    It is quite good at grilling although being charcoal the hot spots are different every time.
    The trick to that is patience...let the charcoal burn down until you can spread it out relatively easily. Put in a couple extra bits of charcoal, get it roaring and come back in 30-40 minutes. Spread it out and Bob's your charcoal set up....but you probably know that.

    The way I learned is by seeing how long the coals went after I was finished cooking. We think, it's time to BBQ, let's get the fire going and get cookin' . Instead, give the charcoal time to create a nice cooking "bed"... in my old grill it took about 40 minutes.

  24. #25099
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    Quote Originally Posted by Headworx View Post





    Perfectimo.


    Could eat that for breakfast, lunch and dinner.

  25. #25100
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    ^ Yep, just looking at that image makes my mouth water.

    I tip my bucket to the person who created that masterpiece of cooking.

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