Impulse purchase

[username_taken]

I was at BBQ's galore today looking at a new BBQ for work, and I accidently bought one of these

Can't wait to smoke up a feed of fish on it ... It should be portable enough to fit on the back of the ute too for camping trips

[faulked]

wow now thats what i call a barbie:)

[will]

let me no when the fish is cooked ill be there:laugh:

[maxi]

thats pretty dam good "accident",,hahaha

[Bommie]

I was thinking of getting one of these, hemi bbq, bit pricey to run though:laugh: [img size=250]http://www.australianfishing.com.au/media/kunena/attachments/legacy/images/_Hemi_Grill.jpg

[buzzid]

geez, an accident like that could be fatal in my house once the minister for war and finance finds out.

buzz

[Feral]

Its a choo choo train!

[username_taken]

Haven't had a chance to smoke up some fish yet ( saving it for a good fresh caught fish ) but check out my Lamb Shoulder, cooked it for about 6 hours in the smoker today... I've started documenting a lot of my cooking so I can easily go back to old recipes. I'm taking it into work tomorrow for lunch with the crew.

Slow Roasted Lamb Shoulder

I saw an Episode of Jamie @ Home where he made an awesome looking Slow Lamb dish, so I decided to follow it as a rough guide ( going from memory ). The end result is amazing! I made a Mint and Caper Gravy to go with it too. I used a few chunks of hickory and uncovered the meat briefly to get some smoke into it...

• 1 Shoulder of Lamb
  
• Big bunch of Rosemary
  
• 2 whole garlics
  
• Olive Oil
  
• Salt and Pepper
  
• half mug of red wine
  

break up the garlic into cloves and crush them with the flat of your knife, chuck out any loose bits of skin, but don't bother peeling them. Scatter about half the Rosemary and half the garlic on the bottom of a large roasting pan.

Cut a criss-cross of lines into the fatty side of the lamb shoulder, and rub olive oil all over. Season well all over with salt and pepper. Put this fat side up into the pan. Cover with the rest of the rosemary and garlic. Put the mug of red wine in the pan and cover the whole thing with foil.

Put this in a slow oven ( 150-170 C ) and cook for 4 hours. At this point push a meat thermometer into the meat and keep cooking until it reads 75 C or so.

Remove from the oven and wrap the lamb in foil to rest it.

Gravy

Pour the juices from the pan into a saucepan, cover and put in the fridge. Chuck out the rosemary from the bottom of the pan, but leave the garlic. Smush the garlic with a spoon to squeeze the flesh out. When the juices have cooled and the fat has formed a solid skin, take it out of the fridge and throw out the fat solids. Put the pan over a medium heat and pour in the juices ( or if you've used a foil pan like I did, give it a scrape and pour from it into the saucepan ). Stir it well. Pour in the red wine from earlier and scrape to make sure all the tasty stuff is mixed in. add about a cup of chicken stock and simmer for a few minutes.

Add a table spoon of flour and stir well, pour gravy through a fine seive and press down on the solids to get all the flavours out of them, pour back into your saucepan over a low heat. Chop up some mint leaves and throw in with about 2 tablespoons of rinsed capers. Take off the heat. Carve the lamb and serve with the gravy.

My camera is missing the gravy photos .. damn ... sorry!

[fishyman]

mmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm

looks yummy.

[Rocket75]

Dam, that's some gourmet stuff there!

Nice work, lucky people that you work with.

Rocket

[chubbstar]

ohhhhh yummmmmmmmmmm, I'll bring the beer. Whats your address again:huh:

Very Very nice.

Jayson

[Angus]

Paul as I said at the Baroon trip mate, you love your gadgets dont you!

Looks awesome mate. We smoked freshwater eel once we caught at fraser and it was awesome.

Angus

[Angus]

Oh on another note. You know under the "Community" section there is a "recipes" section. I have added some of my seafaood favourites. Please feel free to also add yours when you start toying with fish etc

CHeers mate.

Angus

[username_taken]

Angus wrote:

Paul as I said at the Baroon trip mate, you love your gadgets dont you!

Looks awesome mate. We smoked freshwater eel once we caught at fraser and it was awesome.

Angus

Yeah I do love my gadgets, they help me overcome my mediocrity