Robert’s Cooking

Cooking facilities, recipes, methods, advice and opinions for those camping away from home. Can be inside the rig, outside of it, slide-outs or even over a campfire in a pit. Tell us your style and preferences!!
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T1 Terry
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Re: Robert’s Cooking

Post by T1 Terry »

Greynomad wrote: Thu May 16, 2019 5:07 pm
was glazed with the last bit of stout left in the bottles ... well part of the last bit, the rest I drank :lol:
T1,
Don't you mean 'chewed'???
From a man who enjoys a glass of Durif :lol:
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Greynomad
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Re: Robert’s Cooking

Post by Greynomad »

T1,
I refer you to my post on p10 of Thought for Today (2/11/18)...
No further comment needed. 8-)
Regards & God bless,
Ray
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RobertNotBob
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Re: Robert’s Cooking

Post by RobertNotBob »

We pulled a 2.6 kilo rump out of the freezer midweek and invited the daughter and family around for dinner last night.

Decided to do it in the smoker and a slow cook. Soaked the apple chips in beef stock and just added salt and pepper on the roast. Set it up in the smoker with a drip tray under the roast which was on the wire rack for maximum smoke as I was only wanting about 1 hr or just over. Added beef stock to the water tray and all set.

Took it out after two hours and but it in the drip tray with beef stock and red wine to keep it moist and that would be our gravy stock. Covered the top of the roast with fatty bacon to keep the top moist, added another foild tray on top and clipped the two together for a lidded bake. Added two trays of vegies, potato, pumpkin, carrot and beetroot 3 hours before finish.

Also had steamed spinach and cauliflower with the gravey and crusty bread. Missed a few photos as I was distracted.

Beef time 5 hours, vegies 3 hours temperature 150 c.
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Smoker was always too low for me so made use of our old TV stand with wheels. Easy to move and storage for trays and chips as well. Cheers Robert
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Re: Robert’s Cooking

Post by BernieQ2 »

Must remember to give you plenty of lead time if down that way Robert . 😇
Looks good enough to eat .
Bernie .
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Re: Robert’s Cooking

Post by RobertNotBob »

Nice and moist Bernie and excellent reheated form toasted sangas at lunch cheers Robert
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T1 Terry
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Re: Robert’s Cooking

Post by T1 Terry »

RobertNotBob wrote: Mon Jun 24, 2019 10:11 am We pulled a 2.6 kilo rump out of the freezer midweek and invited the daughter and family around for dinner last night.

Decided to do it in the smoker and a slow cook. Soaked the apple chips in beef stock and just added salt and pepper on the roast. Set it up in the smoker with a drip tray under the roast which was on the wire rack for maximum smoke as I was only wanting about 1 hr or just over. Added beef stock to the water tray and all set.

Took it out after two hours and but it in the drip tray with beef stock and red wine to keep it moist and that would be our gravy stock. Covered the top of the roast with fatty bacon to keep the top moist, added another foild tray on top and clipped the two together for a lidded bake. Added two trays of vegies, potato, pumpkin, carrot and beetroot 3 hours before finish.

Also had steamed spinach and cauliflower with the gravey and crusty bread. Missed a few photos as I was distracted.

Beef time 5 hours, vegies 3 hours temperature 150 c.

1BF64AEB-E899-4CF8-A171-18DCBBC750C7.jpeg
33CC2CBD-3B37-46B8-B6C1-22BC9AA9A85D.jpeg
ACDF1900-85B9-4B38-8C04-E55D043E1E84.jpeg

Smoker was always too low for me so made use of our old TV stand with wheels. Easy to move and storage for trays and chips as well. Cheers Robert
The apple chips are part of the dripping tray? under the roast? or was that what was used for the smoke? I have apple smoking chips but I don't really know if they are apple wood chips or actual apple dried and processed into pellets. The smoked chicken we cooked using these pellets tasted great and the chicken remained moist, but it's only a little unit with a slide top lid that sits onto of a gas burner or campfire, so certainly not big enough to cook a 2.6kg piece of beef.
T1 Terry
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Re: Robert’s Cooking

Post by RobertNotBob »

Terry above the controls the first level in the smoker is the chip tray, under the chip tray is the gas burner.
Above the chip tray is the water bather which helps to keep moister in the smoker.
Next is the aluminium tray I used as a drip tray to catch any fat or rub from the meat.
Then the meat is sitting on the next wire rack so the smoke can fully surround it.

It takes no more than two hours to develop the smoke ring in the meat. It will not go any further in so no need to continue with the wood chips. The chips are commercial and are the trimming from the pruning of the trees or when a orchard is cleared.

If you have a lemon tree keep the trimmings as they are good for fish smoking.

Cheers Robert
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Re: Robert’s Cooking

Post by RobertNotBob »

The son arrived this afternoon for a few days so decided on a simple lamb shanks in red wine.

Started with browning the shanks in dripping, cut and fried two medium onions and cut two large carrots.

Threw the onions, carrots and 1 1/2 bottles of red, 1 litre of chicken stock and then four large shanks.

Set the oven to 160c and put the french oven in and left it four five hours. Removed the shanks covered to keep warm and reduced the stock. Made a nice, tasty sauce. Couple of bags heading for the freezer. Dam nice meal and one shank to munch on tomorrow. Cheers Robert
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T1 Terry
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Re: Robert’s Cooking

Post by T1 Terry »

I've heard of Dutch ovens, but what is a French oven?
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Re: Robert’s Cooking

Post by Busman »

Pretty much the same thing but if we call it French, it is so much better, mais oui ?
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