First brisket on the pellet grill, served up with a side of mac n cheese (with a dash of curry powder and 4 rashers of homekill bacon, beautiful!) and some slaw. Not bad
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Printable View
First brisket on the pellet grill, served up with a side of mac n cheese (with a dash of curry powder and 4 rashers of homekill bacon, beautiful!) and some slaw. Not bad
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We had a fridge full of locally and sustainably harvested snapper and cockles. [emoji16]
So tonight the young lad decided he wanted to knock up a seafood chowder.
Everyone had seconds so it must have tasted pretty ok.https://uploads.tapatalk-cdn.com/202...07c337fb4e.jpg
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Had the other half of the sirloin last night at day 27. Took it out of the fridge and got it to room temp before putting it in the smoker and had the smoker running at 275°F (as opposed to 225°F) in an effort to knock the smokiness back a notch. Cooked it to 135°F and rested for 15 minutes before cutting. Would struggle to improve on it me thinks. Had it for dinner again tonight as cold smoked meat - stunning flavour, moist, super tender.
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@7.62 looks awesome. I haven't tried a brisket yet as I haven't been able to find a suitable chunk of meat.Quote:
Originally Posted by 7.62
Sorry I missed your question re the pellets - I am using Pitboss "Competition Blend".
Why? Because they were on special at Bunnings and they were the only place I could get them easily under lock down.
Are they smoky? Yes - almost too smoky.
The smoke intensity may also be dictated by your smoker. What brand do you have?
I bought a Green Mountain Grills. Seemed to get good reviews, plus I liked the fact that they have a dedicated pizza oven the fits under the hood and funnels heat directly from the firebox, and I liked their thermal blanket. The thermal blanket saves a shit load on pellets. I think it probably burns less than 1/2 what it does without it. It is also 12V, which means that you can run it off a lead acid battery rather than 230V if the power goes out or you want to put it on a trailer and go remote.
If you are looking for a rain cover for your smoker, I can highly recommend https://thebbqcovercompany.co.nz/sho...canvas-covers/
I bought one of their standard hooded bbq covers and it goes over the top of my smoker (chimney and all) extremely well. These covers are extremely well made and worth the money. I also have a flat top one on my 6 burner plate bbq.
An easy midweek favourite tonight. Honey mustard Bacon wrapped chicken breast on loaded couscous. Attachment 184194
Thanks for the tips @hotbarrels. Might have to give the pit boss pellets a try sometime as in my limited experience, the Traeger pellets seem to be pretty mild on the flavour front. I’ve also heard good things about Lumberjack and Weber so I’m keen to try them as well.
I’ve got a Traeger 575 but I hear green mountain is right up there too, I imagine they would perform similarly. Interesting comments about the thermal blanket as you can get these for Traegers as well, but they are only recommended for sub zero temps and cooking temps no greater than 180C. So pretty much unnecessary in NZ. Yeah I brought a rain cover for mine as well, it’s under a covered area but it’s still good to throw a cover over it.
I wasn’t really intending to use the Traeger for pizza or steaks (I’ve still got a Weber Q for that) but those sirloin steaks you did look bloody amazing: a medium rare steak with a nice smoky flavour sounds damn good too me, will have to give that a nudge. I also just got a ceramic chicken throne so this weekend it will be beer can chicken (without the can!)
So after the last bit of the Lock Down saw our farm manager having his first kid ,we decided to let him have as much time off as he wanted which ended up near to 3 months ,so meant we basically worked the farm ourselves with no real time off ,so we made the executive decision now he is back we will take a few extra weeks off over xmas /new year, as l also have my 60th coming up in a couple of weeks.We had already planned to have a get together for my birthday with 5 days on a mates remote Bach on a property on the coast & get in some much needed diving/spear fishing/fishing & boating & while we have been getting in some hunting the freezers are bare of local caught seafood which we love.
So for the last week l have had the smoker/driers etc working overtime so we have all our usual Xmas/new year meats done & ready to go & plenty of nibblies & easy prep meals for the Bach stay & diving/fishing/hunting trips instead of it being a mad rush due to farm work as usual which shits me to tears .
Xmas Venison Ham wrapped in pork belly & a xmas Bacon are hitting the smoker tonight & tonight for dinner we will be having a few slices of the Venison Pastrami l just pulled out today , which we have Vak Packed up so it can float around in the Engel in the Tojo or in a Chilly Bin in the boat if needed -
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Sliced
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Vak Packed=
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Gurnard and very small Snaps
5.30am catch
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@Sarvo Yumbo, pretty hard to beat a same day catch cook up ,one of life's culinary pleasure's IMO, these fucking lock downs have had me & the missus missing our usual Spear fishing feeds & reminiscing about our 6 month sail through the South Pacific where we basically lived on fish through choice ,spear fishing each day & the fish so fresh on the BBQ on the back l had to make a little fence to stop their nerves flipping them off the plate & back in the water. :thumbsup:
A couple of Venison hams wrapped in pork belly & bacon l just did for Xmas ,there will be a taste test tonight for dinner, smells bloody glorious :thumbsup:
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"popcorn" snapper.
Trying something different to try keep her indoors happy;)
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Venison backstrap tonight. Managed to clean it up pretty well with the Mercator. Will report back how it turns out :D
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Kebabs tonight.
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First smoked beer can chicken tonight, highly recommended!
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Anyone tried Wagyu beef?
I was in a butcher's yesterday, on the hunt for a brisket as I haven't done a brisket cook yet in the pellet grill.
There was a 2.5-3kg NZ grown Wagyu rump roast on display. First time I had ever seen Wagyu in the flesh. If it wasn't for the label I wouldn't have realised it was Wagyu.
Closer inspection of the label ............
$780 !!!!!
Who the heck can afford $780 for a lump of roast beef??????
And before you make the 'speck saver' comment, I quadruple checked the label, and did a second walk past it to recheck with a triple check - it checked!
Any politician
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I not often get to see the photos towards the end of a page
Why
Because most of you buggers loading up 3-7mb photos
We not all have a internet hose plumbed in ya know :-(
If you cant use a photo editor
Email the photo to your self then take it from the email to here
I reckon that’s a decimal place typo, $78 sounds about rightQuote:
Originally Posted by hotbarrels
Goat wraps. Marinated the goat meat in mexican spices. Served with guacamole, pan fried red capsicums, salad greens, sour cream, jalapenos. Doesn't look spectacular but tasted really great.
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Unfortunately now, cameras take absolutely MASSIVE photographs and we don't realize how big they are until later. Some of mine are up to 10mb for a photo of the bush. Its insane.Quote:
Originally Posted by Sarvo
I use a resizing program to make em smaller for posting on forums.
78 dollars for 3 kilos of wagyu is a steal. Isn't wagyu in NZ over 100 dollars a kilo? Though i guess it depends on the grade.Quote:
Originally Posted by 7.62
This morning I boned out the legs of the red yearling i shot last friday, i finished about lunch time so thought it'd be rude not to try some for lunch.....:thumbsup:
https://www.youtube.com/watch?v=n_GxWWZg6MQ
@JessicaChen I’ve seen wagyu brisket advertised for under $30/kg; I think there’s one zero too many on what hot barrels saw. But I hate to think what wagyu is worth in japan!
https://shopnz.firstlight.farm/produ...ket-all-grades
I wish I had my phone with me at the time. Price tag was $780.00, complete with all the zero’s and decimal places. Only thing I am not sure of was its weight. If you look on line, NZ Wagyu steak is $160-$200/kg, so the rump may have been closer to 5kg than 3kg, but it didn’t look that big.Quote:
Originally Posted by 7.62
That makes for a bloody expensive animal!Quote:
Originally Posted by hotbarrels
Yes good point, a rump costs a lot more than a brisket (I thought it was a $780 brisket!). But I’ve seen wagyu rump for about $100/kg so $780 is still pretty steep, unless it was 8kgQuote:
Originally Posted by hotbarrels
From this -
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(57cm, plus 6 other 35 to 45cm range)
To this -
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Panko crumbed snapper (snapper into 2 eggs and 2 T water plus salt and chilli, then rolled in panko. Airfryer for 5 mins at 200 c. Note, not floured before egg.)
Then the wings with salt and chilli, into air fryer for 7 mins.
The boy wanted to try the roe, so that went in to.
Oh and some green shit on the side....
First batches of Xmas/New Year Venison Jerky & Biltong cranking out ,tonight it will "taste testing" with some of our home made Ham,Salami & our veggie patch salad.
Nothing better than having some Jerky or Biltong too munch on while you are glassing a animal you are going to have a lung busting climb to reach. No doubt as usual me & the missus will eat our body weight in it while it gets Vak Pak in to grab bags for something to give you day long nibbles while hunting/fishing & get togethers etc .
Some Fallow & Red Deer meat sliced up into suitable sizes mix
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Loaded up for a over night soak in the good stuff
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Some "essential taste testing" just to make sure the same recipe we have used for years is right :thumbsup:
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Venison burgers tonight, rain ruined my plans to do them on the BBQ so they ended up stewing in the frypan and over cooking. It’s Saturday and I was a bit too lazy to put any effort into cooking. Topped with onion rings, gherkins, salad, smoked cheese and good old burger sauce.
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You just gotta love a good burger.
Still a touch rare for my likeing.
Summer fish and chips.
John Dory fillets simply fried in butter with a splash of lemon and a squodge of tartare sauce.
Bloody delicious.
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Had a run in with a cow last week and broke my lower left ribs, all was well until Tuesday night when they must have moved. A trip to A&E and all has been ok until tonight so back to pain killers and “soft foods” that don’t take much effort to eat.
Only complaint is I’m out of brown sugar..... good old wheatbix and bananas for dinner. I eat this everyday for breakfast and find it really good to get me through until lunch. Attachment 185281
Quote:
Originally Posted by veitnamcam
That looks sooooo good!
A friend taught me an awesome way of crumbing fish, Dip fish in flour, vanilla yoghurt and then original coat and cook and pan fry. Works with any fish and tastes amazing!
@Chelsea Sorry to hear of the accident .I have had multiple broken ribs due to my long time hobbies/sports of Competing/Sparring in Taekwondo & Off Road Motorcycle racing & Sky Diving .From someone who has fucked up the healing process before & payed the price with Flail Chest after racing after busting a couple & could have finished my love of Scuba Diving .
DO NOT rush back to exertion early, so no PPL Pulling/Pushing/Lifting of anything for a fortnight after ,even making beds, hanging clothes etc .Ice pack it to help with swelling /pain control & TAKE the pain/anti inflammatory as directed even if you do not think you need them. Smoothies & Soups are what l found best for eating the first couple of weeks after.
Take a Fiber supplement like Metamucil etc & drink as much water as you can handle, as the pain killers will bind you up & any strain will hamper healing,keep taking it for a couple of months .Do all your breathing exercises & now you will have to be extra careful with Chyna Flu prevention etc that would be a worst case scenario & hospital bound for sure,guy l raced bikes with punctured a lung with a coughing fit from a mild cold, while recovering 5 weeks later .IMO l would look at isolating myself as much as possible until Xmas as l would not wish busted ribs & something like Covid on my worst enemy & it would be long term hospital care for certain .I hate taking medication of any sought but l would be asking the Doctor for the strongest anti inflammatory/pain killers possible while we are faced with this covid cluster fuck to aid recovery ASAP.
Good luck with the healing,if you have a pool/Spa l found light water resistance exercise was the best healer,wrap the ice packs in cloth to make it more bearable on the rib cage, .If you have any questions just PM me .:thumbsup:
@veitnamcam Bloody great feed something me & the missus have missed dearly over the lock downs & will be spending a lot of time Spear fishing over the coming months. :thumbsup:
after reading first line,I was picturing beef steak on menu........Quote:
Originally Posted by Chelsea
Not the full dinner, but the lead in while cooking dinner (and maybe a few for dessert) ....
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Very nice after a busy day.
Could of put her in the freezer when it happened, downside to having a small herd of friendly cows who won’t hesitate in going over someone if they like. She’s actually our best heifer/ cow in our herd and I really like her so she’s lucky.Quote:
Originally Posted by Micky Duck
I did get 5 days sick leave but decided to push through because I have some leave starting next week after working 23 weeks with 7 days off. It’s mostly just milking now and we only have a small herd so not too bad. Being on my feet seems to be better than sitting down.Quote:
Originally Posted by bunji
Breathing isn’t too bad at the moment I just take shallow breaths but that makes it hard to eat and breath at the same time haha.
I do worry about coughing and burping hurts a fair bit but I’m much better than I was on Tuesday. I have to take anti inflams most days for another joint condition I have so that should help keep things settled and I have codeine which definitely does slow things down.
I plan on running away to the bush next week for a week so should hopefully avoid any chances of catching the virus while in this state, not too sure how sleeping is going to go in a tent though.
Will take all that advice on bored thanks! Been breaking horses in all my short life yet never broke a single bone, open a gate to draft a friendly cow and this happens. Typical....
Smoked a couple of tomahawks for 1.5hr and then gave each side a 2min sear, not bad!
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Needed something for set & forget cooking tonight, as we dropped off some of our Xmas presents for the neighbor's of care packages of our Home Made Venison & Pork Sausages & started packing for our trip away for my birthday bash in a couple of days, for a week away of Spear Fishing & Jet Boat hunting & relaxing .
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So l wacked on a 22 day Dry Aged Rib Eye Roast from a Home Kill l did a while ago ,we have found 22 days ageing suits our tastes & it was melt in the mouth stuff. Gotta a couple of aged T Bones the same l will try this week as well.
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Missus spoilt me & cooked one of my favorite deserts Sticky Date pudding .Yumbo
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