For my birthday I might get an ironman one-or maybe Thor-he's pretty cool too.Quote:
Originally Posted by R93
Second thought maybe Black Widow or Red Witch-She is the hottest of the Olsen girls by a long way.
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For my birthday I might get an ironman one-or maybe Thor-he's pretty cool too.Quote:
Originally Posted by R93
Second thought maybe Black Widow or Red Witch-She is the hottest of the Olsen girls by a long way.
Venni back steaks rubbed with chilli cooked to mouth watering perrrrfection...... Chips cause I'm lazy
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looks like the watties might be off!:DQuote:
Originally Posted by dannyb
Ummmm it's HP best brown sauce there isQuote:
Originally Posted by Dundee
HP is good but try Glasseye Creek and Rufus TeagueQuote:
Originally Posted by dannyb
Haven't tried or heard of glasseye creek but agree rufus teague is awesome sauce :DQuote:
Originally Posted by veitnamcam
Haven't tried either but if they are better than HP then they will be worth hunting down.Quote:
Originally Posted by dannyb
Another hit crispy skin duck, baby corn, brussel sprouts and duck fat roast potatoes...... Get in my belly :drool:
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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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Is that a remote control for a charcoal bbq?Quote:
Originally Posted by GWH
Just the remote display unit for the temp probes to monitor temp in bbq and meatQuote:
Originally Posted by veitnamcam
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Flash!:cool:Quote:
Originally Posted by GWH
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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Originally Posted by R93
Ha. I am off ta bed shortly with my hotty bottle.....Quote:
Originally Posted by Rushy
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I should have sent you a Jar of da Wifi's Horse Raddish last week too - that would have kept the lurgi awayQuote:
Originally Posted by R93
Love horse raddish[emoji106]Quote:
Originally Posted by Sarvo
Next time.
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BuggarQuote:
Originally Posted by R93
Would have been a better filler in the box than womans cloths - had many comments downtown Hoki in your new tops :P
Lol!!! I wanted to wear them hunting last week but MSL insisted on having them. [emoji16]Quote:
Originally Posted by Sarvo
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Go to bed you pest
Wife's planning on making a teriyaki chicken on rice dish for dinner. Went out to see a mate about drawing up a job for him, turns out he's been tahr hunting a couple weeks ago and gave me a couple bags of tahr sausages. So i know what im having, Tahr bangers with a side of teriyaki chicken on rice.
1st time having tahr. Not to sure if the sausages had any other meats mixed in. But surprisingly similar to beef than venison. Tasty not a strong flavour. I might of just been given some beef sausages. Haha
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are you eating them raw ? or is it pronounced Roarrrrrr!!!!!!!!! :yuush:Quote:
Originally Posted by Projects
Na. I reckon you're spot on. Thar meat seems closer to beef to me as well.Quote:
Originally Posted by Projects
I usually shoot any I want for meat in February when they have a heap of fat.
Thar chops or back steak with a good ring of fat is my favorite nz game meat by far.
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Haha those are the 3 i saved for my lunch. The 3 i made for my dinner unfortunately the kids decided they were tastier than chicken teriyaki on rice.Quote:
Originally Posted by dannyb
Would be keen to try some steaks and chops now, i was suprised at the fat content for a wild game sausage. I was expecting a venison / lamb / goaty flavour. One day a tahr hunt will be on my cards. Unfortunately not any time soon.Quote:
Originally Posted by R93
These herby wild venison sausages smelt fantastic while aging but if im honest wernt that flash when fried or baked they ended up a bit dry and intense.
But deviled in a sauce they swelled up and were soft juicey and delicious.
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Very very small dab of madness on mine after the famillys was dished out.
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I'm using a tooth pick to get the right amount!Quote:
Originally Posted by veitnamcam
Need mashed spuds (high butter and cream ratio... :) ) with that though.......
I reckon most butchers/people are afraid of adding a decent amount of fat when making game sausages.Quote:
Originally Posted by veitnamcam
I have been adding between 25-30% pork cheek fat to my mix. Makes a world of difference and doesn't dull the venison flavour imo.
If I get my local butcher to make some, he ups the fat to 30% as well.
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I reckon your talking Shit.Quote:
Originally Posted by R93
Send about 5kg up and @Rushy and me will give them a try, and report back our thoughts......
:)
Oh and hot sauce incoming with some brass and lead....
Ha Ha I have been waiting for this magic sauce. I will add some to my next batch of sausages and send some of those up[emoji106]Quote:
Originally Posted by Beaker
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I shall limit the amount you get then...... :)Quote:
Originally Posted by R93
Yea I have used most local wild game butchers for sausages,I have had ,fantastic,ok,rubbery to the point of inedible(gluten free trial),dry and tough, smooth and tasteless IE a supemarket sausage.Quote:
Originally Posted by R93
One thing I have never had in the last 25 odd years of pestering butchers with wild game meats is the same thing twice no matter how hard I try.
When they get it right it is so so good! so you go back and next time its bland bread flavored shit you feed to the dog.
ok I am fussy but I pay good money and have every right to be fussy imo.
A good mate gets his done locally and to be fair his last lot ( gluten free goat/wild pork/chamois & venison) were bloody delicious
I know what your saying.Quote:
Originally Posted by veitnamcam
That's why I started making my own.
But in saying that my local butcher is very consistent and he is cheap. Last lot I got done was 30 bucks for 11 kgs
His last batch was amazing.
I am boring and just get him to add chilli and garlic but everyone comments on them at a BBQ so I am reluctant to try anything else [emoji16]
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Happy to do my bit on the sausages but you can stick your toothpick of hot sauce up ya gunga.Quote:
Originally Posted by Beaker
What is it with this bloody gluten free nonsense Mikee. The world has gone fucking mad. Food is food and I'll take mine with an extra serving of gluten (whatever the fuck that is) thanks.Quote:
Originally Posted by mikee
Fish burgers and wedges,damn those wedges were spicey.
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Fish burger in taihapeAttachment 89076
Ill "like" that cos it made me laugh. Your a bloody weapon of mass tomato sauce Dundee :DQuote:
Originally Posted by Dundee
