Thread: Tips/tricks/advice/recipes/whatever

Okey dokey, ribs.

If you're having trouble with your ribs drying out i recommend braising rather than roasting.
Here's a really basic method and recipe you can alter for your own tastes.

Assemble a rub of your choice, i like a mix of ground fennel seed, garlic powder, chilli flakes, salt, pepper and some dried sage. Rub it all over the ribs and put in the fridge tightly wrapped in foil for an hour.
Make a braising liquid, a good one is a cup of white wine with a few tablespoons of Worcestershire sauce, a tablespoon of rice wine or white balsamic vinegar and a generous tablespoon of honey. Pour that into the foil packages and bake at 140 for 3 hours. Then simply remove them from the foil, throw them on the grill and sauce them. It's great if you want to make a bunch of racks in advance. You can just prep them in the oven and take them with you to the bbq for finishing.

For burgers it's very dependent on the cut, you want a medium grind from the shoulder region. So chuck for beef, or butt for pork, (no idea what that's called on a deer but the front shoulder portion) it has a balanced fat to meat ratio and enough connective tissue to give a satisfying bite.
No egg or crumb should be necessary, you want the fat alone to be enough to hold them together. Season simply, salt and pepper however season with pepper to the mix itself and salt the outside, this means that you won't lose as much moisture from the salt and your pepper won't burn.
Lightly oiled grill pan, initially you want a screaming hot heat, once on, reduce to heat to medium low and go until they release and flip them over for the remainder of the time.
If you want to up the flavour profile, throw in a pad of butter once flipped along with some fresh herbs and some chunks of garlic, skin and all that you've just given a quick bash with a knife. Baste with the herby butter and once the herbs and garlic have some good colour, top the burger with em during resting to perfume the meat.
I like mine medium but it's totally up to you, i personally think a burger should be enjoyed with a good amount of pink inside but not so pink that the texture is compromised.

I recommend this vendor for buying methylcellulose.
Like, 12 bucks for a 2oz package.

Methylcellulose F50

Cheers Angus. Thanks heaps I'll see about having a go with the ribs on the weekend. If you ever need any advice on cows or milk production give me a yell

Rich

I made your balsamic/honey/mint sauce today and had it drissled over some sika steak tonight for dinner. Bloody good mate, everyone loved it. ;-) cheers.

Originally Posted by GWH

I made your balsamic/honey/mint sauce today and had it drissled over some sika steak tonight for dinner. Bloody good mate, everyone loved it. ;-) cheers.

Glad you liked it, it's going on the menu at the new place.

Where are you gonna be cooking at?

Chapellis in lower hutt, officially take over as head chef december 3rd.

What's the low down on corned silverside? Mrs is just about to put one in the crockpot for dinner tonight
If we have it with mashed spuds and peas with lashings of Watties I will be a happy man

Make a mustard sauce! Ya don't put tucker fucker on corned beef. No no no


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@Dundee you listening to this?

Mustard is for Yankee hotdogs. Not a fine tender corned beef and the next day Sammies with fresh bread

Originally Posted by sako75

@Dundee you listening to this?

Mustard is for Yankee hotdogs. Not a fine tender corned beef and the next day Sammies with fresh bread

Can't back you on that,I don't like corned beef.

I like simmering it in coconut milk. Can't remember where i picked that up but it's gooooood.

Originally Posted by Dundee

Can't back you on that,I don't like corned beef.

I gave you a like on that only because we don't have a "WTF I can't believe you just said that" button
Apart from smileys

how you getting on with those sausage recipes angus?