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On a roll!

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aussieprime
aussieprime Posts: 41
in EggHead Forum
After the success of my first post, I thought I'd add a few more pics,image This was a leg of lamb , tried to low/slow but , although it pulled it could have been more tender. image These were a couple of spatchcock chooks , they look alright but had soggy skin, can you get a crispy skin on the egg, as it really does help retain the moisture in the meat. image This was a kilo(about 2lbs) tiger prawns in garlic butter using about 30 cloves of garlic . Man you smell our breath from a mile away after eating these! image This one is of a chuck steak(you call a brisket I think) and a shoulder of pork . I have to make my own rubs as you can't get them here, the chuck had "Best Odds Brisket " rub and the pork had "Memphis" rub. image And finally a pic of the old girl doing her business on the veranda of our newly acquired money pit.
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  • td66snrf
    td66snrf Posts: 1,822
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    It looks like you have a nice view from your porch. The food also looks good !
    XLBGE, LBGE, MBGE, SMALL, MINI, 2 Kubs, Fire Magic Gasser
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  • Jebpot
    Jebpot Posts: 374
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    Looks great and the view is nice. Happy to see ya here.

    XL and Small

    Chattanooga, TN

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  • caliking
    caliking Posts: 18,731
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    You have been busy! The shrimp sounds lovely - what do you do with it and how do you serve it?

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • aussieprime
    aussieprime Posts: 41
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    caliking said:
    You have been busy! The shrimp sounds lovely - what do you do with it and how do you serve it?
    We just grab a fork and eat it out of the DO, with some buttered crusty bread to soak up the garlic butter.
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  • HDumptyEsq
    HDumptyEsq Posts: 1,095
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    Where in Oz and where from in Blighty?
    I'm an ex-pat in Brentwood Tennessee since 1982.

    Tony in Brentwood, TN.

    Medium BGE, New Braunfels off-set smoker, 3-burner Charbroiler gasser, mainly used for Eggcessory  storage, old electric upright now used for Amaz-N-Smoker.

    "I like cooking with wine - sometimes I put it in the food." - W. C. Fields

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  • Skiddymarker
    Skiddymarker Posts: 8,522
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    Crispy chicken skin starts with dry chicken skin. Pat with a paper towel and air dry, store uncovered, overnight in the fridge after dusting lightly with corn starch or baking powder, I use a 50/50 mix. only needs a dusting. Apply your rub within a couple hours before they hit the grid. 
    Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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  • boboegg
    boboegg Posts: 46
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    Does your smoke go up or down?

    LBGE, Lawrenceville, GA
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  • aussieprime
    aussieprime Posts: 41
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    HDumptyEsq said:
    Where in Oz and where from in Blighty?
    I'm an ex-pat in Brentwood Tennessee since 1982.
    From hertford in Herfordshire , about 20 miles north of London , and now in Bacchus Marsh about 40 miles west of Melbourne ,Victoria .
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  • aussieprime
    aussieprime Posts: 41
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    boboegg said:
    Does your smoke go up or down?

    It goes up , but spirals anti clockwise , not clockwise like in northern hemisphere  ;)
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  • HDumptyEsq
    HDumptyEsq Posts: 1,095
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    aussieprime said:
    HDumptyEsq said:
    Where in Oz and where from in Blighty?
    I'm an ex-pat in Brentwood Tennessee since 1982.
    From hertford in Herfordshire , about 20 miles north of London , and now in Bacchus Marsh about 40 miles west of Melbourne ,Victoria .

    I'm from Hammersmith, West London then Guildford, Surrey. I have a brother in Hatfield, Herts.
    Welcome to the best forum.

    Tony in Brentwood, TN.

    Medium BGE, New Braunfels off-set smoker, 3-burner Charbroiler gasser, mainly used for Eggcessory  storage, old electric upright now used for Amaz-N-Smoker.

    "I like cooking with wine - sometimes I put it in the food." - W. C. Fields

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