Tag: roast
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PK’s NoRecipe Greek Butterflied Chicken Roast
This simple butterflied chicken marinaded with thyme, oregano, garlic, salt, pepper, lemon juice and olive oil smells amazing and will wow your family and friends. If you have time: chuck several good slugs of the olive oil and lemon juice into a snap lock bag. add the other ingredients (chopped). close the bag, mix everything…
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PK Reviews: Beer Can Chicken Roasting Rack
I got this beer can chicken roasting rack from Bunnings for a steal. I used it with a half full can of beer the first time and the result was very pleasing. Between you and me though, I prefer to skip the beer can and use a lemon instead. The lemon keeps the stuffing inside…
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Parboiling Potatoes
Some dishes using potatoes, like roast potatoes, benefit greatly by first parboiling them. Simply put, we put the potatoes in boiling water for 5 to 10 minutes so that their cores are partially cooked. Try and keep all the potato pieces the same size otherwise the smaller ones will be overdone by the time the…
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PK’s NoRecipe Butter Stuffed Skin Roast Chicken
Wow! This method of cooking a roast chook is probably not going to get the heart foundation tick any time soon but it is off the charts tasty. Lot’s of recipes on the internet use this method and I am simply combining it with my favourite stuffing mix of garlic, onion, italian herbs (such as…
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PK’s Slow Charcoal Weber Lamb Leg Roast
There are few meals more mouth-watering than the Aussie Sunday lamb roast. My favourite is the mini lamb leg roast because it is so cheap yet it always turns out tender across a range of cooking methods. Here I have cooked the roast in my charcoal Weber for ~2.5 hrs using a lowish (130°C) indirect…
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Beer Can Chicken Roasting Rack
I got this beer can chicken roasting rack from Bunnings, for a steal. I used it with a half full can of beer the first time and the result was very pleasing. The rack keeps the chicken vertical, allowing the fat to drip away. The beer keeps the inside of the chicken moist. Between you…
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Ben’s NoRecipe Yorkshire Puddings
Yorkies were traditionally served as a first course with gravy, to fill the diner with low-cost ingredients. This would mean that poorer families would make an expensive roast meal stretch further. My grandparents often talked about having a large Yorkshire pudding to start a traditional Sunday roast. Nowadays, the yorkie is a staple part of…
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Easy Lime And Potato Roast Chicken Thighs
You won’t believe how simple this tangy roast chicken dish is to make. All you need is lime juice, potatoes, chicken thighs and as much garlic as you can handle. Oh and a few readily available herbs and spices. 🙂 Simply Put following ingredients into an oven dish: ~4 large chicken thighs, skinless (works…
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Beef – Rib Section
The Rib Section: To go back to the main post please click here. Scotch Fillet The area where the Scotch Fillet comes from doesn’t do a lot of work so it is quite tender. It is one of my favourite cuts because although tender it still has a lot of flavour. In Australia it is…
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Ben’s Butterflied Chook
This dish by Ben is one of his favorites and he says you can easily double the recipe so you have leftovers for tomorrow’s lunch :). He got his friend Louise to road test the recipe recently using these steps: So get a butterflied chook from the butcher and brine (see Ben’s Brining Tips for how)…
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Grochow’s BBQ Pulled Pork
Pulled pork is an excellent starting dish for cooks getting into proper barbecuing. The right cuts of meat are reasonably priced, the cooking process is relatively easy (almost foolproof), and the end result is delicious! Grochow writes: Below is my most recently used recipe; noting that I’ve never followed one particular recipe so my process…
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Beef – Chuck Section
The Chuck (Blade) Section: To go back to the main post please click here. Blade Roast Characteristics: value for money An example with fat left on: Serving Suggestions: Roasted for 4 hours, in a charcoal barbecue, at low temperature and with a final internal temp of 78°C:
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KT’s NoRecipe Chorizo, Chicken and Potato Roast
KT found the original recipe for this on one of the best blogs on the internet, Baby Mac. It has become one of our staple meals and to this end she simplified it as much as possible. It scales really well because you simply whack your desired amounts of chicken thighs, chopped chorizo sausage and…
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PK’s Dry Rub Split Roast Chicken
I am going through a real roast chicken phase at the moment. Roasting whole birds in my weber is my preferred method but this time I have gone back into the kitchen. This dry rubbed roast chicken will be the tastiest, moistest chicken you have tasted. The idea came from noblepig.com and involves dry rubbing…
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DrippyStuff: Chicken Baste #1
This is the second in my posts on dry rubs and basting sauces for use when roasting meat, it works great regardless of whether you are using a BBQ or an oven. I used it recently on an oven roast chicken along with this dry rub as inspired by http://noblepig.com/. Again, I take my hat…
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PK’s Chicken Baste #1
This is the second in my posts on dry rubs and basting sauces for use when roasting meat, it works great regardless of whether you are using a BBQ or an oven. I used it recently on an oven roast chicken along with this dry rub as inspired by http://noblepig.com/. Again, I take my hat…
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A Simple Greek Chicken Roast
This is a simple chicken roast, marinated in mix of thyme, oregano, garlic, salt, pepper, lemon juice and olive oil. It looks and smells amazing! Here I have halved a whole chicken by cutting right down the middle. You could also butterfly it using this method. If you have at least a 4.5 hours…
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Welchy’s Roasted Stuffed Capsicums
I’ve been out of action for quite some time…finishing studies and moving on with new adventures in my life meant that writing was pushed to the back burner – but cooking was still on the fore front of my mind! Cooking for me is a release. Where some might read a book, go for a…
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PK’s Chicken Crown Roast With Bacon
I stuffed this chicken crown joint with bacon, sage, thyme, key lime peel and onion. The skin was rubbed in olive oil, cracked black pepper and salt. I roasted it (~ 1 hour: fan forced oven: 200C) in an upright position to let the stuffing drip and infuse through the roast as it cooked. …
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PK’s Rib Eye Roast: With Rosemary And Garlic
Here in Oz we call the boned out beef rib eye cut a ‘scotch fillet’ or a ‘cube roll’. The scotch fillet comes from rib area of the animal and has just the right amount of fat marbling (plus a lovely seam) and tenderness. Today, I am roasting it in my Weber charcoal kettle BBQ after first…
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