Dinner thread?

[veitnamcam]

And after 9 hours in the oven.
Attachment 226930

Looks the goods

[veitnamcam]

Yum, just got. Given some cheeks, best fire up the smoker. What temp you go for?

I just go a snake and bung a tray of water in there to moderate/stabilize temp.

was sitting around 140-150 c on the lid temp gauge but I have found that to be quite optimistic for temp on my one at least.

[Fat belly Dog]

@Shearer , was that a bit of that fat pork? was it wild or farm raised. That looks very good nine hours with that fat should be very tasty

[Shearer]

@Shearer , was that a bit of that fat pork? was it wild or farm raised. That looks very good nine hours with that fat should be very tasty

Yeah. Fat sows back leg. Totally wild pig but obviously not short of food.

[Beaker]

I just go a snake and bung a tray of water in there to moderate/stabilize temp.

was sitting around 140-150 c on the lid temp gauge but I have found that to be quite optimistic for temp on my one at least.

Have you ever tried one of those remote meat probes?

I've been thinking about getting one, but unsure which one and also how they hold up on a hot and fast over charcoal.

[Nick-D]

I just go a snake and bung a tray of water in there to moderate/stabilize temp.

was sitting around 140-150 c on the lid temp gauge but I have found that to be quite optimistic for temp on my one at least.

Yeah those lid probes sit high in the dome so always way hotter.

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[Nick-D]

Have you ever tried one of those remote meat probes?

I've been thinking about getting one, but unsure which one and also how they hold up on a hot and fast over charcoal.

I use a thermopro, awesome bit of kit. Mine has a few probes that monitor both meat and bbq temps. The Probe and wire is just a thermocouple, all stainess so holds up to the heat no worries. Wires run to a unit that hangs on the bbq handle then you have a wireless unit that sits by your beer.

Takes all the guesswork out. Primo for dialing in fussier cuts like venny back leg



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[Fat belly Dog]

When we had a woodfire pizza oven I use to do a lot of low and slow cooked meats/roasts etc as well as pizzas and flatbreads. Selecting the right wood and using a laser/infra thermometer and a temperature probe to monitor meat was the best way to get consistent results, quite easy to get the pizza oven up to over 800 degrees using red gum, great for a pizza night where you want hot and fast cooking. Used jarrah and melee roots for the roasts and slow cooked brisket. The cheap Jumbuck from bunnings was ok but didnt last more than a year.

Wireless temp probe will be next purchase

[veitnamcam]

Have you ever tried one of those remote meat probes?

I've been thinking about getting one, but unsure which one and also how they hold up on a hot and fast over charcoal.

I've only got a instant read probe type ATM.

[Black Rabbit]

Dinner, from the catch of my last fishing trip in Beijing before I arrive in NZ.

[slk12]

I made goat kebabs for the family last night. Didn't get a photo of the end result but I served them on rice with some flatbreads cooked on the bbq, yoghurt sauce, hummus, and mediteranain roast veggies.

These were the backsteaks off a kid, so as tender as it gets for goats I believe.

The marinade is the same as the one I used on my rabbit here: https://www.nzhuntingandshooting.co....skewers-89645/

[Monk]

Tahr Casserole,kumera mash and a good red.Elite…

[Fat belly Dog]

After seeing Vietnamcam's beef cheeks the other day. I couldnt resist buying some after I saw black angus beef cheeks at the local fresh food store for a good price,

Dusted the cheeks in a hot peppery beef rub and browned off before heading into the Dutch oven for 5hrs over a slow heat, cooked in red wine, beef stock, goji berries, plum jam and the usual herbs along with fried carrots, onions, celery and garlic.

Reduced down some of the braising liquid to a jus and served over mash potatoes with a touch of greens, delish.. Melt in the mouth tender.

[Nick-D]

Venison tteokbokki (Korean) think sweet and sour beef but a fark load spicier. 100% would do again.

The beef is marinaded in garlic, ginger white pepper, soy and sesame oil then dusted in potato starch and shallow fried. Turned out way nicer than expected tbh

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[Fat belly Dog]

Step One - Drag a net with a few good buggers @stingray and @ROKTOY and gumboot crew



Step Two - Poach the Flounder in a mustard, cream, lemon and herb sauce



Step Three - Serve with fresh crusty bread and salad.



Bloody good simple tucker