What Did you Cook this Weekend?

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Clint

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No photo I’m afraid!

I’m in the process of emptying the freezer and fridge ‘cos SWMBO is up in Scotland for ten days. Today’s “piece de resistance” was a potato salad and mixed vegetables washed down with a pint of over-pressurised IPA!
aheadbutt

Tomorrow looks like being potato salad and mixed veg again, but I hope that I will run out of the over-pressurised IPA and move on to English Bitter.
:hat:
Nip out for some pork chops.
 
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Nip out for some pork chops.

They are on the list to salt down as per bacon! I use this mixture and Pork Medallions (no bone):


The pork medallions make for a great fry-up with egg, beans and sourdough bread!
 
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4 kilo of Feijoa's, what to do with them? Not a wine maker, I know the Kiwis make a sour beer with them, don't fancy that.
After a Google decided on Heavenly spicy Feijoa chutney, don't get much bang for your buck plus 500 gram of apples to get 1.5 kg of chutney.

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Eskdale

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4 kilo of Feijoa's, what to do with them? Not a wine maker, I know the Kiwis make a sour beer with them, don't fancy that.
After a Google decided on Heavenly spicy Feijoa chutney, don't get much bang for your buck plus 500 gram of apples to get 1.5 kg of chutney.

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One thing about Feijoas they are heavy croppers.
 

DocAnna

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Super busy weekend and trying to use up what we had in the fridge for tea tonight - so this is a quiche Lorraine with a bit of added broccoli and made with a Parmesan flavoured shortcrust- which went down well with everyone. A potato salad with our own chives and a wee bit of tarragon, and a salsa with just a hint of green chilli. Now feeling stuffed.
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I know not particularly brewing related but have also done some brewing related things too x
 

Alastair70

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My sous chef turned 21 today, (happy birthday Ollie!) and got to chose the menu.
Step 1, Sous vide 24hr marinaded pork belly in the Grainfather, 90minutes at 70C.
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Step 2, doesn’t look great at the minute.
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Glaze with more Char Sui sauce and BBQ the fluck out of it while drinking a @Hazelwood Brewery saison.
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Step 3, Get your side dish ready, in this case a wood fired lasagne. Well your only 21 once so why not.
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Happy birthday side kick, you can cook for me in August!!
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Almost forgot Hazelwoods saison. Top pint, cheers mate!
 

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Alastair70

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Beer can chicken cooked on the Kamado, with a Citra-Wheat beer I brewed a while back in the roaster. Served with BBQ paprika sweetcorn, potato wedges and a harissa aioli. Finally got my hands on another bag of Big K Marabu charcoal, which is just awesome (@Clint, make a note of that!)

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And my new toy got its first run out, it’s like an iSpindle for the BBQ. A very welcome late birthday present from a great mate with ulterior motives.

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Kerby

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Barbecued a whole jerk gammon joint after first boiling it with aromatics and a 24 hour scotch bonnet marinade. Served with mango salsa and the obligatory rice and peas, rum ginger cake to follow. Sadly no pics, happily an excellent sandwich to take to work tomorrow
 

Clint

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I've been doing a little reading on "charcoal"...seems there's a lot to choose from. I was pleased with the results off the Weber lumpwood I bought but absolutely have no experience or comparison to anything else. During my Google BM Bargains "pure ,responsibly sourced lumpwood" appeared...£5 for 5kg...is this worth trying?
 
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