BBQ Brethren "Let's Do it Aussie Style" Throwdown! (Entries and Quality *CLEAN* Discussion Only)

[beercuer]

Shouldn't you be DQ'ed for serving kiwis in an Aussie TD? :noidea:

Ha! I am exonerated... I checked Master Titch's Rules...


"Only rule would be,present something that says Australia to you."

 

[bigabyte]

Well, you could have meant the Kiwi Bird. That's Australian, right?:madgrin:

 

[deguerre]

Well, you could have meant the Kiwi Bird. That's Australian, right?:madgrin:

Well, to most Americans, New Zealanders ARE Aussies.

 

[beercuer]

Well, you could have meant the Kiwi Bird. That's Australian, right?:madgrin:

I think I've already stuck my thong in my mouth on this matter. Now I am inclined to make like an austrich and bury my head in the sand.

 

[Kathy's Smokin']

While those rested and soaked up the flavors, I made a beer sauce.

I sautéed sliced onions, sliced jalepeños and diced garlic in olive oil, then added cream and beer. I let it simmer to reduce down to a sauce, then added some butter.

Time to grill! Steak first.

Geez, CD, that beer sauce looks amazingly delicious! I'm going to make that sometime. The crust and char on the steak looks so good, too, what a cook to be looking at when I haven't made lunch yet! I'm all over that sauce and steak!

 

[Kathy's Smokin']

1hour cooked onion in skin untill nice and sweet.

Now just some Porn.

Good Lord, someone call me an ambulance! :faint2:

There is very little in life I love more than carmelization. :faint2:

Someone feed me a bowl of this before I fall off my chair. :hail:

 

[beercuer]

I wonder if someone is going to make a "Wannabe Wallaby."

 

[Kathy's Smokin']

Alright... in goes the Fosters and such to make the gravy while the pies soak it up.

Let's plate it up now. So we have a thong and a cowpie, with onion rich Fosters gravy to enhance flavor, and mushed potatoes at the heel, some mixed veggies with mini corns on the cob, and lastly something else which speaks to me of Australia-- the all important Kiwi fruit.

Please use this next pic as my specific entry pic

Looking good, Beercuer! I have to admit I've not been a fan of Salisbury steak -- that being said I've only tried the frozen dinner type, that could be enough explanation right there. I would happily and gratefully eat the Salisbury steak meal YOU made, though, it looks delicious and I also enjoyed your great thong/cowpie humour and cook thread.

 

[beercuer]

Looking good, Beercuer! I have to admit I've not been a fan of Salisbury steak -- that being said I've only tried the frozen dinner type, that could be enough explanation right there. I would happily and gratefully eat the Salisbury steak meal YOU made, though, it looks delicious and I also enjoyed your great thong/cowpie humour and cook thread.

Thank you most kindly, Kathy! O let me tell you there is a WORLD of difference between the ol' frozen TV dinners and the homemade. Think of frozen lasagna, pizzas, potpies, etc. Blah! Salisbury steak is true comfort food to the max. I do hope someday you'll make some for yourself and see/taste!:biggrin1:

 

[cirk]

Pie Floater,Titch and Von Style.
Lets do it Aussie ,throwdown entry
Beef ,Onion and Ale, Shepherds Pie Floater.
All cooked in Weber kettles.
Lets start,
Grass fed Chuck beef, sliced and browned over a Heatbead and Charcoal Mix.

Diced and added to the pot.

1hour cooked onion in skin untill nice and sweet.

Diced and into pot.

Add Ale.Pepper beef stock and garlic to pot and Smoke for 4 hours untill sweet and Rosey.

Von makes the Shortcrust pastry from Scratch, then Blind bakes the shells and loads with Sweet nector.

Topped with mashed potato

Into hot Weber for 1 hour.

Smashed some Peas with butter Chicken stock and white wine.

Please make this our Official throwdown picture for Aussie Style.

Now just some Porn.

Fork shot of a mouthfull.

some small dampers also cooked in the kettle,you need something to wipe up pie.

Thanks for dropping in.

I saw this dish on one of those travel channel shows ( yours looks far better btw)
I must eat that some day I may bug you for a recipe!,,

 

[Titch]

I saw this dish on one of those travel channel shows ( yours looks far better btw)
I must eat that some day I may bug you for a recipe!,,

Very kind of you,recipe will be posted shortly

 

[caseydog]

You FARKIN BEAUTY!!!!!:mrgreen:

I can get p!ssed as a Newt AND BURN STUFF! :bow::bow::bow::bow::bow:

So, when are you going to get pissed and burn something for this throwdown? Only one day left.

CD

 

[MS2SB]

Official TD Entry - Aussie Surf & Turf

What says Australia to me? Lamb and shrimp are the first things that come to mind. Here's my take on Aussie Surf & Turf.

Lamb chops 2-ways and firecracker shrimp.

I started with some lamb loin chops and prepared to wet rubs for them. The first consisted of Australian olive oil, rosemary, garlic, lemon zest, salt & pepper. The second was dijon mustard, soy sauce, rosemary, garlic, salt & pepper.

Rubbed down the chops

then tossed on the grill over direct heat

after 5 minutes I flipped

about five more minutes and the chops came off to rest.

While the chops were cooking I skewered up some shrimp I marinated in Aussie OO, Sambal, Siracha and Garlic Jelly.

As the chops were resting they went onto the grill.

About 1 minute over the coals and then flipped

Pulled the shrimp and then whipped up some carrots ala Aussie Bill. A little butter and thyme in a cast iron pan.

Everything plated up (Entry shot)

My favorite thing about these loin chops is that you get to gnaw on them in order to get every bit of delicious meat off of them.

An awfully good meal for a Saturday night.

 

[Titch]

My favorite thing about these loin chops is that you get to gnaw on them in order to get every bit of delicious meat off of them.

An awfully good meal for a Saturday night.[/quote]


Top class cook mate,perfect lamb Chop

 

[beercuer]

Oh drool! Mighty fine dining, MS2SB! Really like your creative touch with the seasonings.

 

[Happy Hapgood]

Mighty Fine!

 

[MS2SB]

Thanks guys. I highly doubt I'll win this thing, but maybe, just maybe, I'll qualify for an Aussie Bill Aussie Lamb Farker certificate. ray:

 

[Gore]

Ive only got a few minutes sho I've downloded the pics I posted some before but I think you porbably dont remember them so here is what we started last weekend when this TD got started. We had the these beautifull beats you see

and I was roasting something else I think it was garlic I think because we were all out of roasted garlic and we get the big contaners of pealed garlics at costco and put them in almuminum foil with garlic and olive oil and cook them until done, and since we were roasting garlics too we thought ti would be good to roast some beets also, so here are the beets all cleaned and ready to be roasted.

We roasted these with garlics also, but the garlks cook faster. I think we cooked the beats for thrree hours around 300 or so yes in the Primo with some oak wood. I'm not really sure it might have been cherry. Cooked them until they were done you can probe these just like a brisket, smooth as butter. When they were done we let them cool and then we prepared the beets by cutting them up into bits and putting them into a jar with 3 cups of vodka. We seeled that up and let it sit for a week.

Yeah, thats the vodka and it tasted pretty good, but twe're talking about this weekened now and not last weekened so that's what i'm telling you about what we did with those beets after we were in the far pickling for a week. We took the beats out. No, we opened the container and strained them

Of course we tried the beets. They were pretty pickeled. I thoguht they tasted pretty good except for thevodka taste at the end which wasnt too bad, bbut we were not making a beat salad like we did last weke. That salad was not made with pickeled beets but with just the roasted beats. It was really good especailly if you like beets. Here is a picture of it in case you mished it. It has some nice bleu cheese and pecans on it yum. I also like rasins in my salad, but this one didn' t have raisins as it had beets, but I do like raisins.

but thats not why I'm entering a beat in a salad farking throwdown. i'm talking a bout a real honest a goodness Aussie throwdown and I was not going to throw jumbo shrimp on the barbie aor burn the fark out of anything, first off gauce they don't have jumbo shrimp in Aussieland poor farkers only have jumbo prawns or something, but I wanted to cook something that an aussie really wants more than anything else and that is something to drink cause if you have something to drink then who the fark cares really about what the food is that's the real secratt to great asuee cuisine. so we had the beet-infused vodka because one thing I know aussies like is beetroot. they even put it on theyr Big farkin' Macs over there, so you've got to have beetroot to make it authentic. Now what was I tlaking about? Oh yeah, farkin' margaritas, no, martinis, Aussie Martinis. Yeah, so we have our beetroot-infused vodka and we also have some ginger syrup -- I know you guys know how to make Ginger syrup. Anyway,hweres a whole jarfull of ginger syrum, more than you can inmage knowing how to get more.

then we also get some lemons and limes and make some lemon and lime juse with those. I think you guys know the recipe for that so I'm not going to waste my time writing out how to make lemon and lime juse when you can just go ahead and google that if you know know.

farkin photobucket keeps moving my pics around. heres the lemons and limes

So, we have about two cups of vodka stuff and then a bit of ginger syrup to act like vermouth and then a bit of lemon and lime juse. Thats isn't how to spell juse. fark, you gusy know what I meean. Then you put them stuff in a shaker with some ice and shake it up and you make a margatini Aussie style martini actually you make two of these because they have special powers and you want to make sure you're using the martinis special powers so you have to share one of these which is why you make two, but then you'll probably making more after than which is why you use three cups of vodka to start cuase you're gonna want more after you start drinking

and when you have them whit your special someone then you have some more and you dont measure so well this time and then the special powers come into play and then if you want some more then you have some more and that is when the fun begins.

O yeah, fark, I told her I was just going to downoad these pictures and weould be back in a second, fark. I'll be write back. don't go anywhere. Well fark, she's asleep upstairs adn teh door is locked adn fark, fark fark. well anyway it was nice that I coudl spend this time here wiht als you guys anyways and share the evening. you guys are the best in the whole world I just cant tell you how much all you guys mean to me and all so i'm just going to say that youre the bestest guys in the whole worls and I mean that with all my heart. This place is so great, best farkin' website in the whole world and Chris adn Moose I love you for having these throwdowsn. You're the bestest friends a guy could have. I love all of you. Thank you all for being my friend and for being there cause you're all just the greatest guys ever. I think i'm gonna go lie down on the couch for a litel while now. I'll be back in a couple minuts.

Oh Fark! I can't believe it's afternoon already. Fark! My head is killing me. Where's the farkin' ibuprofin?

 

[bigabyte]

LMAO!:laugh:ound::rofl:

How's your head this morning, Gore?

Grab a nice breakfast beverage!:thumb:

 

[Gore]

Farker, you can at least try to keep it down. :tsk: