Dinner thread?

[No good names left]

I dropped off my rotisserie to friends in the morning but was a bit late to get back for the during/after photos.

[Boner]

I dropped off my rotisserie to friends in the morning but was a bit late to get back for the during/after photos.
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Mmmmmmmmm

[Boner]

What a treat. Had both my boys back home for Xmas with mum and I.

Very special.

Celebrated with Whitetail backstraps, crays, salmon and a red roast..

[Billbob]

Sweet and sticky goat ribs.

[Dundee]

first leg of lamb from silver fern farms Takapau.

[Tahr]

first leg of lamb from silver fern farms Takapau.
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I dunno how you stay so thin with all the spuds you eat Dundee. You must have a worm in ya the size of a boa constrictor

[ROKTOY]

Chucked a mutton loin in the smoker for 20 minutes with some Cherry and Manuka wood.
Then cooked over charcoal for 45 minutes.
Melt in the mouth feed with some spuds and carrots.


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[Fat belly Dog]

@Thar , I was once a very fat belly dog, believe it or not I lost about 12kgs (a fair bit of that was just water weight) in 30days just eating boil spuds and drinking water and black tea...

So the spuds aren't the problem it's all the butter, cream and sauce we put with them...

And yes boiled spuds got old real quick, that first steak after 30 days tasted bloody good..

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[MB]

@Thar , I was once a very fat belly dog, believe it or not I lost about 12kgs (a fair bit of that was just water weight) in 30days just eating boil spuds and drinking water and black tea...

So the spuds aren't the problem it's all the butter, cream and sauce we put with them...

And yes boiled spuds got old real quick, that first steak after 30 days tasted bloody good..

I would just eat nothing but steak and ditch the spuds if I wanted to lose weight. I think this topic has been done to death though.

[Tahr]

I would just eat nothing but steak and ditch the spuds if I wanted to lose weight. I think this topic has been done to death though.

Or get covid and don't give your body time to recover. Done 2 overnighters and spent several days recovering after each. The last one really flattened me. Nearly 4 weeks out from a clear test and Ive lost 8 KGs.

Still cant taste much. BBQ tonight and I will be using plenty of spices and stuff to get some flavour.

[MSL]

Made venison tartare tonight, no photos but definitely worth a mention.
Took a small section of fallow backstrap, sliced it super thin, then cut those pieces finer again.
Finely diced quarter of a large onion, added that to the meat, then seasoned with plentiful amounts of garlic pepper and garlic salt, and a bit of garlic infused oil. (Sounds overpowering in terms of the garlic, but definitely wasn’t.)
Then formed that into a neat patty shape on a plate, and made a shallow depression on top. Put it in the fridge covered. Then pulled it out when the first of the crew turned up, put two fresh egg yolks on top, put it on the table with some crackers and cheese. Some folks were a bit hesitant, but it was soon flying off the plate, so tasty.


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[NRT]

Hoggert leg roast another 30 f to go then wrapped put in the chilly bin till tea time .One of life's pleasures cooking on coals.

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[Beaker]

From the other day, started the year well!!
The wagyu was exceptional good.

[Black Rabbit]

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To this.....
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Oh and that's hoison sauce, not tomato....

This is kiwi version of BEIJING DUCK, I assume you have tried it before at restaurant. But it seemed you missed one step which is injecting air under the skin. The meat still raw, so I guess you did `t put any sauces inside the carcass.

[RUMPY]

Was given some wild pork mince from a mate,

Added bread, ginger, garlic, spring onion and egg. Mix and made meatballs.

Fried an onion and green capsicum, Added a jar of sweet and sour simmer sauce and put cooked meatballs back in.
Dinner for me and my eldest son.
Young son was at a friends last night, when he got home we shared the leftovers for lunch today.
Nice when both of them say it's good.