What's everyone having\had for tea?

[stony]

Haven't you 2 got my number ?

I actually have it with me now...for once.

bbq burger and steak pics :)

I normally like your food pics Guy, but the one on the right looks like something that's fallen out of Choppers arse.

 

[mcmanus]

Sister made beef with mushrooms in red wine, mashed patato and leek, peas and brocolli for mother's day meal washed down with beer and decent fizzy wine. Lovely jubbly.

I washed the pots.

 

[bluegirl74]

the children wanted to cook tonight what with it being mother's day and all.
so we've had beans on toast with grated cheese on top and wine :-D
at least i know they'll survive when they go to uni!

 

[toby]

I went out and had a steak it as lovely

 

[Len Rum]

Duck tagini with pears and cinnamon. Yummy.

 

[dronefromsector7g]

Rump steak in pepper sauce with chips and salad.

 

[TCIB]

Haven't you 2 got my number ?

I actually have it with me now...for once.

bbq burger and steak pics :)

I normally like your food pics Guy, but the one on the right looks like something that's fallen out of Choppers arse.

Haha it is a fair comment, i like my meat very well done, thing is only i can keep the moisture in the thing as i am willing to micro manage it.

Paphos my friend, i saw that lollypop chicken when looking for tips on sauce, yours is better than the fucking pics on the website xD
I gotta hand it to you mate your a dab hand at gastronomy.

You got any tips for a nice home made mopping sauce bud ?

Beercan chicken tomorrow

 

[Phil Meup]

the children wanted to cook tonight what with it being mother's day and all.
so we've had beans on toast with grated cheese on top and wine :-D
at least i know they'll survive when they go to uni!

What a lovely gesture by your kids!
Didn't the wine make the toast soggy though (back to cookery school).
Actually, its criminal that kids hardly learn any cookery these days at school!
I'm just off to Morrisons to get some microwavable crap: the joys of shift work...

 

[paphos-mcfc]

Haven't you 2 got my number ?

I actually have it with me now...for once.

bbq burger and steak pics :)

I normally like your food pics Guy, but the one on the right looks like something that's fallen out of Choppers arse.

Haha it is a fair comment, i like my meat very well done, thing is only i can keep the moisture in the thing as i am willing to micro manage it.

Paphos my friend, i saw that lollypop chicken when looking for tips on sauce, yours is better than the fucking pics on the website xD
I gotta hand it to you mate your a dab hand at gastronomy.

You got any tips for a nice home made mopping sauce bud ?

Beercan chicken tomorrow

250ml cider vinegar
250ml beer (the more hoppy the better)
2 tspns salt
1 tblspn brown sugar
1 tblspn red pepper or red chilli flakes
1 tblspn minced garlic or garlic powder
1 tblspn fresh ground black pepper

mix together and mop away.

Do beer can chicken regularly. Brine my bird for 2 days for mouth watering results. I also inject the thighs and breast.

 

[TCIB]

Oh shit, is that one of the weber water smoker things ?, that is a nice bit of kit mate, mind you your a pro so i guess you would have the dogs when it comes to this stuff.
Told the missus we are going to your neck of the woods this year some time mate so hopefully a beer or two is in order :)
Will give that sauce a go mate, nice one.
The one i made the other day with brisket had chopped pink onions in it and fresh orange also just for noting purposes.

Next grill for me is the standard weber kettle but with the table thing added for easy food prep etc.

Time for a slug of gentleman jack me thinks, got a huge fucking brisket on now, looks like an all night vigil this fucker.

 

[scotty123]

Don't know yet but if she puts any more salad down in front of me the plates going on her head!

 

[TCIB]

Tonights full brisket and your slightly high and tipsy chef.

 

[paphos-mcfc]

Tonights full brisket and your slightly high and tipsy chef.

Looks really nice Guy. Looking at the coals and colour of it, you were a couple hours into the cook. Not much difference between a smoker and a kettle mate. Only main difference on a kettle is that the vents on top should be over the meat (offset). Same principle with the water pan and drip pan. Only slight difference on a smoker is that the water bowl deflects the heat. Anything that goes on the edge of the grill cooks quicker. (although I've made a smoked chicken and mushroom soup in the water bowl).

Get your arse over here pal. would love to cook for a fellow blue.

 

[TCIB]

lol did that pic because it was 2 hours on the button.
It ended up really good, ill get the final pics in a bit, however gonna cook it again today.
I find twice cooked makes it that much better if you can afford the time and such.

How is the restaurant going ?, picking up for the warmer months yet bud ?

BBQ is such a great excuse to stand outside getting pissed to boot.

 

[jaiguruKun]

Pan fried duck breast with mango, pomegranate and watercress salad and chilli oil dressing

 

[carlos tevez is a blue]

Fucking 4% Stella. Fuck off.

 

[TCIB]

Fucking 4% Stella. Fuck off.

We need to get Kun into beer school quick fast ladies and gentlemen of the cellar.
This fucker single handed keeps these shit piss brews profitable.

 

[carlos tevez is a blue]

Fucking 4% Stella. Fuck off.

We need to get Kun into beer school quick fast ladies and gentlemen of the cellar.
This fucker single handed keeps these shit piss brews profitable.

Haha, in my defence, I text my missus to get me a crate and she got me the wrong one. Useless ****.

 

[andyhinch]

Fucking 4% Stella. Fuck off.

We need to get Kun into beer school quick fast ladies and gentlemen of the cellar.
This fucker single handed keeps these shit piss brews profitable.

It's a worry mate, just some pub food for tonight, but I get the farm house next week big BBQ there and a full sized Arga, can't wait.

 

[Sigh]

I've got my eye on some organic non-GMO Swiss chard, non-fracked Savoy cabbage, and LGBT-fertilized Swedish turnip with wild-harvested Persian caraway seeds (all steamed in purest Antarctic glacial calve-water, then smothered in co-operative farm Danish butter, and dusted with hand-excavated Himalayan gluten-free pink sea salt and sustainably-farmed Sarawak white pepper), laying alongside two shepherded, natural-diet New Zealand lamb chops (vegan), in a mild non-comedogenic Lebanese kaffir-coriander sauce.

See?

Complimented by a 10 year-old bottle of Belgian Anise Ale brewed with Tears of The Virgins (a popular medieval herb used to aid regularity, now found only growing on the southern-facing banks of la Sambre in isolated pockets, especially around le Bois Roly) by the Monks of St. Obscurantist Abbey, near Namur.

Loverly.