What I ate today - the food thread

[Steady]

Ive got a foil underneath but didnt put water in it because I didnt know what would happen with the oil drippings. Ive read both yes to water and no to water so will try next time. This is the 1st time Ive ever used a barbie so no expecting a lot of mistakes at first

Should I still put water in now or too late?

Wouldn’t bother now you have started - best to leave the lid on as much as you can to keep the temperature stable. (If you try next time start with hot water)

The method and equipment your using are very reliable- I would be surprised if you have problems.

the mistakes people make are things like Taking the lid off too often, over or under cooking the meat, using the wrong cut or really cheap meat, and not resting or not resting long enough. No different then cooking in an oven.

Full/big cuts tend to end up better than Small cuts

 

[Denali]

Im going to call the lamb a success, still lots to learn but what I liked about it (as someone that does not eat lamb) was it didnt taste like lamb. A nice flavour and hubby was thrilled. I do need to buy a thermometer though (next week) as not really knowing the temps made a difference.

The Weber is easy to clean up as well, which is a plus. Might try chicken tomorrow - keeping it very simple considering Ive never bbq'd before.

 

[p--and--t]

Barramundi about to go into the oven

 

[Denali]

We havent had charcoal chicken since our Red Rooter closed down in Jan so tonight was a 1st time win, nothing left but the carcass and greek mum in laws feedback from yesterdays lamb was 'very good' and asked when I was going to cook it again.

 

[TheRealTMA]

We havent had charcoal chicken since our Red Rooter closed down in Jan so tonight was a 1st time win, nothing left but the carcass and greek mum in laws feedback from yesterdays lamb was 'very good' and asked when I was going to cook it again.

View attachment 227353

Looks a little overdone. Try the beer or cider can method. Very interesting and produces moist birds.

 

[CaptainCurtis]

Wouldn’t bother now you have started - best to leave the lid on as much as you can to keep the temperature stable. (If you try next time start with hot water)

The method and equipment your using are very reliable- I would be surprised if you have problems.

the mistakes people make are things like Taking the lid off too often, over or under cooking the meat, using the wrong cut or really cheap meat, and not resting or not resting long enough. No different then cooking in an oven.

Full/big cuts tend to end up better than Small cuts

That's all great advice!

 

[Denali]

Most of the colouring came from the paprika in the rub but the skin was crispy and chicken tender. Next time I will use less coals and will have a thermometer by then as it was guess work.

Ive seen the beer can bird thing but not read about it yet so will look at it.

 

[OZDUCK]

We had been planning on eating at a Castle restaurant somewhere near Münster today to celebrate our 45th Wedding Anniversary. This would have been the third wedding anniversary we had celebrated in Germany. The previous ones being Nos. 1 & 38. That of course was not to be. So we settled for a quick trip down to Fremantle and a meal at restaurant on the Cappuccino Strip.

We ate at Sandrino's which has been around in a couple of locations for over 20 years. The food was simple enough but tasted fine.

My wife's Fish and Chips



Veal Parmigiana for me



The restaurant - anyone who knows Fremantle will recognise it.

 

[p--and--t]

We had been planning on eating at a Castle restaurant somewhere near Münster today to celebrate our 45th Wedding Anniversary. This would have been the third wedding anniversary we had celebrated in Germany. The previous ones being Nos. 1 & 38. That of course was not to be. So we settled for a quick trip down to Fremantle and a meal at restaurant on the Cappuccino Strip.

We ate at Sandrino's which has been around in a couple of locations for over 20 years. The food was simple enough but tasted fine.

My wife's Fish and Chips

View attachment 227364

Veal Parmigiana for me

View attachment 227365

The restaurant - anyone who knows Fremantle will recognise it.

View attachment 227366

Those meals are nicely presented, chips look great, the palma a bit on the small side.

 

[OZDUCK]

Those meals are nicely presented, chips look great, the palma a bit on the small side.

You are pretty spot on. The service, presentation etc was excellent. My meat was a little bit on the smaller side than I expected - but my wife didn't eat all her fish so I survived

 

[p--and--t]

You are pretty spot on. The service, presentation etc was excellent. My meat was a little bit on the smaller side than I expected - but my wife didn't eat all her fish so I survived

Palmas are a favourite.
There's a pub that I used to go to before covid where the palmas 2/3rds the size of a very large plate and very thick for $16 on one night of the week. Struggled to finish it if I had eaten anything else the same day.

 

[p--and--t]

Today's low carb lunch after a mood lifting walk in the sun. Still not allowed to sit down and eat elsewhere, so lunch at home (which is good for my waist line)

 

[p--and--t]

Feeling gluttonous today. Low carb sugar free two course lunch. Still in lockdown so fridge leftovers et al.

 

[JohnM]

Feeling gluttonous today. Low carb sugar free two course lunch. Still in lockdown so fridge leftovers et al.

View attachment 227607

Still way more than I eat at lunch - err, except when I go out a few times a year with my son or an old uni mate... (But then it's no dinner and crashing early... ).

 

[Denali]

Hubby got some thick steaks so we (theres no "we" but he stands there on fire duty and supervises) fired up the Weber and happy with the results, still needs improvement as Ive not done this before. Oh, and just after we fired him up, a gale force wind came through - that was interesting.

One of the decisions made yesterday was we need a back deck now so Ive ordered the materials and now Im building a deck.... hubby will be supervising via Ring cameras. I built the front deck 20yrs ago so I know I can do it, Im just 20yrs older and fatter now .

 

[p--and--t]

Still way more than I eat at lunch - err, except when I go out a few times a year with my son or an old uni mate... (But then it's no dinner and crashing early... ).

They are small bread plates. the "first course" shown would have less volume of ingredients than a standard aussie pie.

 

[p--and--t]

Low carb chicken burgers in iso.

 

[Denali]

Took us 7hrs but we built a 6 x 4mtr deck on our sloping block with a $500 budget . Still needs a coat of oil and furniture and pavers for the Weber but very happy.

Already christened with easy, because we were buggered, souvlaki and salad.

 

[p--and--t]

 

[p--and--t]

Pan fried salmon and steam veggies with fresh ginger and balsamic vinegar sauce