Will do.Quote:
Originally Posted by Rushy
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Will do.Quote:
Originally Posted by Rushy
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Thick white bread, butter and fired blue cod. Yeah baby.
Attachment 97354
Just out of curiosity what temperature do you need to get them too?Quote:
Originally Posted by R93
I had them at 170° for around 6 hours.Quote:
Originally Posted by longrange308
And smoked them with my cold smoker (fitted to my hot smoker) for 3 hours from the start.
They had a good bark and smoke ring and great flavour but to be fair, they were a bit dry unless you got a meatier bit.
Next time I will only cook for 4 hours
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Oh hell yeah - add a few chilli slices or some such sauce - and would be magnificent! :)Quote:
Originally Posted by Shearer
F that - he can deliver some north. In person. And in return, he can shot 4 shots on your range..... :)Quote:
Originally Posted by Rushy
Blue cod and gurnard fillets seasoned floured egged and lightly fried in butter.
Some other stuff there too.https://uploads.tapatalk-cdn.com/201...a9737ecc85.jpg
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Damn I reckon I could slay that bowl of salad. Looks great VC.Quote:
Originally Posted by veitnamcam
Boy thats a turn around for you!:D What happened to "thats not food thats what food eats?":thumbsup:Quote:
Originally Posted by Rushy
Yea the wife does do a good salad....the white bits are bulgarian goats Feta....bloody good.....Im more of a frying pan/camp oven/bbq kind of guy so leave the salads to the wife.
Yeah,I'm having a vegi meal to night,deep fried carrots and salad
Mate the eggs and feta hooked me.Quote:
Originally Posted by veitnamcam
Attachment 97448Quote:
Originally Posted by madjon_
wild pork rib's tonightAttachment 97561:yum::drool:
They look bloody great!Quote:
Originally Posted by nightshooter
What’s the recipe? :)
Quick videoQuote:
Originally Posted by Beaker
https://www.instagram.com/p/BoUAX6iiXRj/
For sauces:
20 oz can of pineapple juice (save fruit for later)
1 cup of oil
1 cup of rice vinegar
1 cup of ketchup
2 tbsp of soy sauce
5 cloves of garlic
1/4cup ginger slices
2tbsp honey
2tbsp corn flour
For quick marinate:
1tbsp salt
1tbsp pepper
1. Brush with the sauces, cover with foil and baked for 200 celsius for 2 hours (keep about 1/4 for later)
2. Brush the remaining sauce on, add the pineapple, capsicum (or any greens) on top and keep baking for another 20min till caramelized.
Smoked chicken drums, corn bread, greens from my garden with homemade wild pig made by my boss and a first attempt at bbq baked beans
Was some good eating https://uploads.tapatalk-cdn.com/201...e0641f6f4e.jpg
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Attachment 97670Attachment 97671Attachment 97672
Last nights dinner not wild but tasty
fired up the BBQ myself tonight...venison steak cooked as logs (burnt for the heathens) medium rare for me. potatoe and kumara chips and cackleberries....PRIMO eating. fair scoffed it down. there was 4 potato chips left over the four plates so I must have done it about right.
Roast mutton in the slow cooker and a few spuds with a splash of watties and a dousing of gravy on the mutton.Attachment 97830
You are beyond redemption Dundee. Not even the good Lord can save you now. The Red Death is the devils work !!
Dude, that's not a splash of watties. You strafed your spuds.Quote:
Originally Posted by Dundee
Here's one that gets plenty of 'air time' in our house....fish cakes....totally recomend them, easy & taste great !!
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Ingredients shown above, cooked onions, smoked fish, mashed potato. Herbs and spices to taste. (I usually go for parsley and dill chopped and garlic salt)
https://uploads.tapatalk-cdn.com/201...858f49f2b0.jpg
Mix it all up in a bowl, roll into balls and dip in mixed 50/50 egg and milk before coating in crumbs.....
https://uploads.tapatalk-cdn.com/201...b8bc4faa28.jpg
Cook em up. Bloody good. YUM, YUM. [emoji106]
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Cooked 29 pizza's in the pizza oven in just over an hour and a half two Sundays ago. Great way to feed a crowd.
On the following Friday with some heat still in the oven I decided to do a low heat fire (220-250 degC) and do some kebabs along with a big meat dish of roast veg. Covered all 4 food groups (mutton, beef, chicken and bacon). The were very tasty.
Attachment 98266
Then on Saturday, with no added firing but with the door closed up from Friday, I slid a couple of chickens into the oven in a cast iron camp oven. Two hours later at 150 degC, fall off the bone chicken on fresh buns.
When my wife bought the chickens, she also bought some pork ribs. It was a bit late in the day to cook them Saturday so I prepped them up for the following day. Took the silver skin off, basted them in Smokey Sause and some dry rub and wrapped them in tin foil and placed them in the fridge over night. At 5:30am Sunday morning the oven was still at 120 degC. I slid the ribs in and then was out until 1:00pm. When I came home and opened up the foil ……….. Trying to pick the ribs up and the bones just fell out. It was tender beyond tender, moist and oh so tasty!
Beefhttps://uploads.tapatalk-cdn.com/201...4125dc8254.jpg
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Communication bulls up, so I get home late and no dinner saved.....
So, turned this -Attachment 98350
Into this, in about 7mins... -Attachment 98351
Ham, fresh porcini mushrooms, tomato, cheese, chilli sauce, eggs and the all important butter to get the mushrooms browned up.
Umm let me think of a name for that.
Scrambled eggs with stuff.....Quote:
Originally Posted by Rushy
Beaker, we need to see the Porcini whole and uncut to believe you had one.Quote:
Originally Posted by Beaker
VC, where is the side dish of Kumera salad to go with your steak ??Quote:
Originally Posted by veitnamcam
Oops, cock up on my end, they were fresh shitake ..... got from a Asian supermarket in albany.Quote:
Originally Posted by Moa Hunter
Thought as much, you have been outed as a foody name dropper !! Ha HaQuote:
Originally Posted by Beaker
See if only you had called it mushroom no one would have known.Quote:
Originally Posted by Beaker
Wife made this Salmon salad.
It was awesome!
https://uploads.tapatalk-cdn.com/201...c040d48867.jpg
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Not really suitable for a hot day so will probably serve on salad. But these bastards are going in smoker than finished in oven...
Attachment 98699
Attachment 98702
An hour to go.
You'll be missing sausages by now VC ;)Quote:
Originally Posted by veitnamcam
Na.......I can go another day or two as long as I get my daily bacon :thumbsup:Quote:
Originally Posted by Mathias
Canal salmon VC?Quote:
Originally Posted by veitnamcam
Na supermarket unfortunately, seen the canals for the first time on way back from Toby shoot but no time for a fish.Quote:
Originally Posted by Shearer
Total cost 30 bucks to feed 4....cheaper and better than fush un chups .;)
Slow cooked Hare legs times 4 and a mutton.
Attachment 98753
Hare meat on the left.
Attachment 98754Attachment 98755
My plate:thumbsup:
Attachment 98756
Some veges left:D
Attachment 98757
