Another hit crispy skin duck, baby corn, brussel sprouts and duck fat roast potatoes...... Get in my belly
Had people over for dinner yesterday, I smoked some pork shoulder low and slow on the weber kettle.
Ended up also slow roasting a lamb front shoulder in the oven too.
Bloody rain on and off all day was knocking some temp out of the weber so had to get creative.
Had the pork on for 9 hrs and it pulled beautifully, as did the lamb shoulder.
Lots of sticky meat left over, so guess what was for lunch and dinner today, served in home made flat breads, with a home made slaw.
Nom nom
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Just had a stew/casserole made from a Thar that @MSL shot 10 days ago.
Had it in the chiller and cut it up today. It was bloody tender as for a bull, but I couldn't taste shit as I have just come down with a flu or cold in the last few hours. Pissed off as I was looking forward to it.
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Do what ya want! Ya will anyway.
It takes 43 muscle's to frown and 17 to smile, but only 3 for proper trigger pull.
What more do we need? If we are above ground and breathing the rest is up to us!
Rule 1: Treat every firearm as loaded
Rule 2: Always point firearms in a safe direction
Rule 3: Load a firearm only when ready to fire
Rule 4: Identify your target beyond all doubt
Rule 5: Check your firing zone
Rule 6: Store firearms and ammunition safely
Rule 7: Avoid alcohol and drugs when handling firearms
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