Left over venison meat was cooked in batter tonight.
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Left over venison meat was cooked in batter tonight.
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Dundee the way you eat (no fibre diet of only meat and starch) you must be so bound up you could use your turds as strainer posts.
People who think big snapper dont eat well must be doing it wrong.
Portion fillets into bits that will cook quickly.
This is the lower half of a tail fillet portioned seasoned,floured egged and panko crumbed.https://uploads.tapatalk-cdn.com/201...d3025c6553.jpg
Shallow fried.
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Buttery soft and juicy.
Bit of citrus and a squeeze of tartea and it is as good or better than any pannie I have ever had.
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Smoked brisket cooked in the sousvide at 58 degrees for 48 hours.
Served with sauerkraut and green beans and a mustard sauce
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Damn that looks like good eating.
So the smoking bit, what was the procedure.....Quote:
Originally Posted by kiwi39
Bought the brisket and got the butcher to vac pac it. Into the sousvide for 24 hours at 58 degreeshttps://uploads.tapatalk-cdn.com/201...da7f67694d.jpghttps://uploads.tapatalk-cdn.com/201...cd822619cd.jpg
Out of the vacuum pack, dry the meat (it smells terrible at this stage) and into the smoker https://uploads.tapatalk-cdn.com/201...5cee775e53.jpghttps://uploads.tapatalk-cdn.com/201...4b5c14d85f.jpg
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Yes, the smoker is a flowerpot on two bricks with an old Weber on top. Simple and effective.
I smoked it for 3 hours really slow.
Then back into a vacuum bag and back into the sousvide for another 24 hours at 58 degrees. This infuses the smoky flavour into the meat.
Should be super tender. Slice it super thin across the grain.
I served it with a reduced beefstock and mustard sauce finished with cream.
Kiwi
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Diverse cooking to a Tee - good stuff - never seen the Sousvid method beforeQuote:
Originally Posted by kiwi39
We cooked Corned meat in Rotorua - or place had an old concrete double sink that was plumbed into mother-earth
made great job on corned meats
Yep - heat transfer works really well - just need to "finish" the meat with either caramelisation or smoking.
I love trying different thing to see what works - and this really is very very low effort for a lot of return.
Although it looks like it, this wasnt a corned brisket ...
Primo smokers the old plant pots, had the almost exact same setup until we recently brought a home. Last owner left a man sized smoker that I have been thrashing. Should probably post more pics but bit lazy if I'm being honest.
Have been looking into the Sous Vide but the cost of the proper "cookers" puts me off a bit. Pretty sure I can Hori up the same thing at some point.
Finally some summer fair with some new condiments https://uploads.tapatalk-cdn.com/201...36068d46fc.jpg
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Dundee will be baffled 'cause none of those bottles spells "Watties".Quote:
Originally Posted by veitnamcam
The one I got was around 240. You won’t regret it.Quote:
Originally Posted by Preacher
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How did you find the reaper sauce? Its good aye:thumbsup:Quote:
Originally Posted by veitnamcam
Its got some good heat to it:thumbsup: I would like some vinegar in the mix so flavor is closer to Tobasco sauce or the Kiataia fire but still quite good.Quote:
Originally Posted by Gibo
Agree with you there 100%, it's got a good kick but the flavour is pretty one-dimensional.Quote:
Originally Posted by veitnamcam
Ditch the chemical ridden - head splitting Heini for a good Waikato and you be 100% on this :thumbsup:Quote:
Originally Posted by veitnamcam
They have started making a good one then?Quote:
Originally Posted by Sarvo
Their reaper sauce is mean. They do a reaper bbq sauce that is awesome too. They do a pretty good job of getting the reaper flavour without it being ridiculously hot.Quote:
Originally Posted by Gibo
They didn't need to because they have always made the great one.Quote:
Originally Posted by veitnamcam
nice man i smoked a brisket a week ago and it was "too smokey"Quote:
Originally Posted by kiwi39
it was barely edible, ill stick to smoking pork and try this approach
The key to success with my approach was that cooking the meat was done in the sousvide .. and the smoking was just a flavour add. If I'd smoked the meat to do the cooking as well, it would have taken and eternity , and as you said, been too smokey ..Quote:
Originally Posted by Bill999
too right mate, it was a long slow way of turning beautiful home grown brisket into dogfood
one thing iv found with sousvide is that if you put enough oil in the bag before sealing to coat the meat your edges look a lot nicer
Good tip. I’ll try that next timeQuote:
Originally Posted by Bill999
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https://uploads.tapatalk-cdn.com/201...b2f2f693c8.jpgwild pork back leg, 7.5 hours in the oven. The shank has already been picked clean as it came out earlier and fell apart.
Dog or me ??
Domestic Pork sorry Derek :(
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That looks a bit flasher than what I’ll be throwing at the plate.
Lovely old plate. Is there a story behind it?Quote:
Originally Posted by Sarvo
Although colour matched to the plate, the table cloth has an air of 'cheapness' and needs upgraded
Dinner set sat in mother in-laws cabinet for 40+ years - she had bought new in Dresden East Germany (mid 60's) when her and husband (wifi's father) were stationed there.Quote:
Originally Posted by Tahr
Touch wood - have not broken 1 piece as yet - but as wife said - better to use than just wank over (actually my words)
Dresden even post WWII has/had maybe best china in World - amazing how it holds the heat
Got to keep it downsized a tad for the "less refined/non plum in mouth" types :DQuote:
Originally Posted by Moa Hunter
Sad that the Allies, well really the Yanks, bombed Dresden and destroyed all that beauty and history that otherwise would have been there for ever and for everyone to enjoy.Quote:
Originally Posted by Sarvo
Smoked some salmon today after curing it overnight in Himalayan salt ... then chillled it for 3 hours and served it on steamed beans with homemade mayo.
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Class - you a Kiwi ??Quote:
Originally Posted by kiwi39
Yep.Quote:
Originally Posted by Sarvo
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Surprise - surpriseQuote:
Originally Posted by kiwi39
Glad to see
Smoked and slow cooked venny ribs.
Been on all day. Just had a sneaky taste. I think I nailed it. [emoji106]https://uploads.tapatalk-cdn.com/201...886a7da13f.jpg
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No action shots but a mixed bag of Snapper, terikihi and cod. Spoiled for choice for dinner.
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I will be down your neck of the woods in January. Save some for me.Quote:
Originally Posted by R93
