Thread: Bacon wrapped steak.

Originally Posted by veitnamcam

Meat salad

Now that sounds like my kind of salad

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

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

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Originally Posted by TimeRider

Now that sounds like my kind of salad

I feel faint. You with no spud?

That looks good VC, but way under cooked!

Originally Posted by gadgetman

I feel faint. You with no spud?

That looks good VC, but way under cooked!

Undercooked, how do you like your steak?

Originally Posted by Toby

Undercooked, how do you like your steak?

Gadget likes his roaring

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

Originally Posted by Toby

Undercooked, how do you like your steak?

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?????

Originally Posted by Toby

Undercooked, how do you like your steak?

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

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?????

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

Originally Posted by gadgetman

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

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

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

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.

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.

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

Originally Posted by Toby

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

Now YOU said that.