Bacon wrapped steak.

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Originally Posted by veitnamcam

Meat salad

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Now that sounds like my kind of salad :yaeh am not durnk:

I would scoff that down no worries but would have my small 5litre watties handy and probably scratch up a quality cold one and not a cheap one. Castlepoint or Speights would be my fix to wash that one down if the budget could handle quality beer than cheap piss:P:thumbsup:

Just the small 5l emergency pack then eh, that's good id hate to see you drown a steak i had cooked ya.:D

Sent from my GT-S5360T using Tapatalk 2

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Originally Posted by TimeRider

Now that sounds like my kind of salad :yaeh am not durnk:

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I feel faint. You with no spud?

That looks good VC, but way under cooked!

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Originally Posted by gadgetman

I feel faint. You with no spud?

That looks good VC, but way under cooked!

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Undercooked, how do you like your steak?

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Originally Posted by Toby

Undercooked, how do you like your steak?

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Gadget likes his roaring:o

All these food threads cam posts... Lets just say hes cooking me all this next week!!!

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Originally Posted by Toby

Undercooked, how do you like your steak?

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Whip its horns off,wipe the asres &chuck it on the plate.how'd we find the peas-lifted up the spuds and there the buggers lay underneath.Hmmmmm-canada goose breast wrapped in bacon?????

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Originally Posted by Toby

Undercooked, how do you like your steak?

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You can see it is just starting to cook on the edge. :pissed off:

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Originally Posted by kotuku

Whip its horns off,wipe the asres &chuck it on the plate.how'd we find the peas-lifted up the spuds and there the buggers lay underneath.Hmmmmm-canada goose breast wrapped in bacon?????

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I'll normally at least cook it with the bacon. Really good.

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Originally Posted by gadgetman

You can see it is just starting to cook on the edge. :pissed off:

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Just like it should be, maybe a little longer but still looks good the way it is. Only thing I would change is throwing off the bacon

That steak looked great - I've tried another trick that works with any steak and makes a good sauce too but ya need both sherry and port -

Get the steak cooked to about 70% and add about half a cup sherry - get ready with a lighter and when she's warmed up after about 10secs light that sucker - flames will go up about a metre but hey that's life. As soon as the flames die down add about half a cup of port and slowly reduce the liquid down to a sauce(stirring all the time) - this process takes most of the time and you can always stick the steak in the oven on low on a warm plate for the last 5mins or so as I find that that works for flavour too.

There seems to be a tendency amongst hunters to look at any extra work on the cooking side as getting a bit fruity but I figure that once you've done the hard work of carrying the bastards out then going the extra mile in the taste department is a fair recompense.

Only a theory.

As for blue cheese, light blue like the Aorangi with Quince conserve on Vitawheat crackers (real thin suckers like those rice ones) is the absolute bomb - it's not cheap but it's bloody good

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Originally Posted by Toby

Just like it should be, maybe a little longer but still looks good the way it is. Only thing I would change is throwing off the bacon

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Under cooked like that, it's a wonder it didn't sneeze on VC when he sprinkled the salt and pepper. I like it pink inside, but cooked right through like tonight's dinner.

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Originally Posted by gadgetman

Under cooked like that, it's a wonder it didn't sneeze on VC when he sprinkled the salt and pepper. I like it pink inside, but cooked right through like tonight's dinner.

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Coulda said , that steak was so raw a skilled vet could bring it back to life. haha

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Originally Posted by Toby

Coulda said , that steak was so raw a skilled vet could bring it back to life. haha

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Now YOU said that. ;):D