Home from work drinks, quick snack needed.
Bacon, egg, cheese and tomato sauce sami.
Bloody great tasting and ugly. Awesome.
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Home from work drinks, quick snack needed.
Bacon, egg, cheese and tomato sauce sami.
Bloody great tasting and ugly. Awesome.
Attachment 188888
Beaker....Hell Yeah!!!:thumbsup:
That was breakfast this morning perfectQuote:
Originally Posted by Beaker
Nice, that would’ve hit the spot after a few beers. But you lose some marks due to the lack of butterQuote:
Originally Posted by Beaker
Yes, I'll take the point loss for no butter....Quote:
Originally Posted by 7.62
However the bacon went straight from pan to cheese, and I didn't shake off/drain the bacon fat, AND the egg was cooked in the bacon fat. Maybe half a point back? :)
The most desirable type of food especially after a few beers.
Nope, you still lose the full point as your actions above were just sticking to the norm. The average blokes book of snack food etiquette requires a tripling down on solid fats for a proper heart stopper ( hence Bacon fat, Cheese and Butter).Quote:
Originally Posted by Beaker
Haven’t used the pellet grill this year (sad state of affairs really!) but fired it up this afternoon while doing some DIY: BBQ pork belly burnt ends, pretty damn good
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Corn..... Fuck we have been having it 5-6 nights a week lately. On bbq in husk at gentle heat then degloved and plenty of salt and butter. I don't mind it but I must admit I am a little worried if we run out the Wife may wake me up with a shank between the ribs.
Last night the wife made some stuffed sausages with our wild veni/pork mix sausages.....then there was a late night snack for me and the kids of sashimi kahawai
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Yesterdays kahawai had been resting in the fridge in a brine overnight and today.
Into the smoker this evening and par steamed with this cray @stingray caught.
Just undercooked and into the oven covered in garlic butter to finish.....bloody good.
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Pancro crumbed fawn leg steaks, lightly curried fried cabbage & beans and home grown spuds. Steaks were melt in your mouth ones.
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Kids wanted bbq, so the Webber GA got fired up. However was already thinking about tomorrow's dinner and had some shanks out.
(had lamb ribs and ribeye)
A moment of thought, so the shanks went on for a crisp up with some smokekai smoke making things.
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Through some onions and kumera on to.
Then on the stove some mushrooms, Korean Red pepper paste, tomatoes, okra, and garlic
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Only used one clove of garlic...
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Added shanks, onions and kumera
Simmer for a while and turn off, then the next day turn on for a hour...
Excuse the plating mess, I'd already started and made a mess... Attachment 189165
Absolutely amazing taste. The smoke and chared bbq flavor was amazing.
3 1/2 hours going round and round over low coals had these roasts done to perfection.
It was the first time I have used the EspetoSul rotisseries. Highly recommend them. At $149 each, running on 4x AA batteries, I cannot fault their design or operation.
Feed 15 adults and had 1/2 pork roast left over for lunch. Happy happy!
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Righto there Beaker thanks for posting, what a great way to do shanks. Going to have a go at your method.
We are lucky on our Farm that we have a great little thriving farm community , where we all offer each other produce we grow on our own land ,which means we do not have to bother with carrying/growing a large range of produce/stock ie we have neighboring Farms supply us with home grown Pork, a range of Dairy, Meat Ducks, Turkey & Chickens etc, even fantastic fresh Seafood from a Pro Fishing/Merchant family .
We actually stopped worrying about keeping a mob of chickens for eggs etc as the neighbor's free range ones are so good & plentiful ,now we just have a few old girls that are kept as 2 legged pest control in our Farms own Veggie patch.
Neighbors dropped over a box of frozen chooks the other day & l had today booked in as a day in the workshop doing services on my Land Cruiser wagon , The Jet Boat ,2 Tractors & the SXS & me & the missus are going spotlighting tonight for a few Bunnies & Hares , so we needed aa easy set & forget K.I.S.S feed, so l could concentrate on breaking my record for how far l could throw spanners & teaching the Hounds new swear words , so l did 2 of the Chooks in the Smoker for a early tea tonight ,with roast veg's & left overs will make some tasty sandwiches/snacks for Lunch /Smoko the next couple of days .
IMO the difference/Benefit in taste of Free Range Chooks & eggs is one of the most noticeable of any meat :thumbsup:
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Getting practice in for future off-grid living and camping trips, The weber BabyQ getting the job done on a pork belly roast. Didnt quite get the crackle factor so longer on full noise high heat next time.
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Battered blue cod and bacon/onion/chilli/ cheese stuffed potatoes.
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Pro tip cut up and add chilly while non chilly eating wife is not looking.
Restaurants would have a hard time making their kai look as good as that, well done.
Had our Sausage & Salami making session over the last couple of days & while we had all the proper gear out, l finally got to try doing Wapiti Pastrami from my Bull last year ,bloody good stuff & will definitely do it this year again ,will have a few meals of it & Vak Pak the rest for feeds on hunts in the Jet Boat over the Roar.
Nearly had a disaster, l left it to cool on a rack inside our boats big Chilly Bin, l had out to unpack & the missus forgot to close the lid while we had a cup of tea ,l came back out to the outside kitchen to find 3 dogs all standing around it salivating & looking at each other urging each other to have a go first ,the guilty looks as l walked around the Pizza Oven were a classic .
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So found a packet of risotto rice I brought a few months ago, and decided it was time to have a crack.
I don't know why I was hesitant at trying a risotto, easy as!
Butter and oil, onion in. Slow cook till clear. Add 2 cups rice (to much for future, 1 cup for 2 adults and 2 kids), didn't have time to make some stock, so improvisation is key, 2 T chicken stock powder, pepper powder, bit Japanese pepper, bit of turmeric and some garlic powder). Cook for a bit while jug boils. Add water, about 2 cups. Stir, and cook down till just about dry, and water about a 1/2 cup, stir. Cook down, add about 1/2 cup boiling water. Stir. Cook down. Add water, about 1/2 cup. Stir. Cook down......... Repeat........ Lots....
When when rice is just about cooked, add prawns. Then add about 25gms butter, and a really good hand full of grated parmasan cheese. Mix up and serve.
I did fry up some scallops to add on the the top. Plus added feta cheese and tomatoes.
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This was the boys plate.
Tasted bloody great. Would add some sliced chilli next time
Did a pork hock again. Asian style.
Rock sugar in oil to caramelise
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Then add all of this (spring onion, garlic, ginger, star anise, clove, chilli, salt, Sichuan pepper)
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Add cut up pork hock, and water to cover. Cook for 3 hours. Turn off. Then another 2 hours when ready to eat. Very nice.
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You certainly come up with some amazing combinations of ingredients most of which I have never heard of.Quote:
Originally Posted by Beaker
I hope I one day have the pleasure of sharing a meal with you.
I have a pretty broad palette but my cookng skills are pretty kiwi.
Mate, more than keen.Quote:
Originally Posted by veitnamcam
You've travelled, it's just my take on eatting stuff from where I've been. (and liked, pigs intestine is one I know I don't like....) And a bit of Google to try and recreate ....
And there is nothing wrong with kiwi cooking. We have some of the best raw products. And kiwi means don't fuck with it to much. John Dory fried, top 3 in my list. (peking duck and pork belly to round out the 3 - raw bluff oysters, salmon sashimi, fried chicken thigh, pig feet, frogs legs deep fried with chilli, koew toew noodles, the list goes on....)
Oh and pancakes are my nemesis, burnt or raw. Bastard things.
Oh and salt. Makes everything taste good.
And chilli....
Yes pancakes are barstards.....rather have a steak or raw oyster or both.:thumbsup:
Managed to score a young 60lb wild boar last Friday. Gleaned some Lime Kaffir leaves from a neighbours tree. Turned some tender bits into a Pork Thai red curry. Added in Lime Kaffir leaves, Shallots, Red Chilli and Lemon grass from the garden and garnished with Coriander and Basil also home grown, went well with the yellow rice. Wife ate her portion, lucky the home grown chilli is not to hot.
Must get around to cleaning the lens of the Iphone soon, pic is a bit blurry.
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Sichuan pepper is quite a kick to add to anything, it certainly makes your tongue and cheeks buzzQuote:
Originally Posted by Beaker
Just me and the boy home tonight so kept a couple of flounder smaller than I would usually keep to fry whole for tea.
Patted dryish, seasoned generously with garlic and herb salt and fresh ground pepper,floured and into the oiled and heavily buttered pan with two finely chopped cayenne peppers from the garden.
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We eat a lot of flounder but shit that was good!
Looks good ��
Stuffed and rolled mutton roast, smoked for 3 hours in the Green Mountain Grill
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Hell yes Mutton!Quote:
Originally Posted by hotbarrels
:thumbsup:
Such a shame it is virtually non existent in the shops.
Fallow steaks, sliced a lot thicker than I would normally because I knew this to be a fantastic animal.
Trimmed of all fat,silver skin and seared and rested in a hotish oven.
Spuds from the garden, corn from the supey cos it takes up so much room in garden yet is cheap as.
Chilli, garlic butter to finish.....same as making garlic butter but add ground chilli and ground smoked paprika....put it on everything and pay later.
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Pretty basic feed but really really effin good.
I used to see mutton regularly maybe 10 years ago. Never see it now which is unfortunate. I wonder where it all goes.Quote:
Originally Posted by veitnamcam
Me too!Quote:
Originally Posted by JessicaChen
I had to make 20 pizza doughs for a friend for his twins 5th birthday party, so I made 1/2 dozen extras for us for dinner.
Fired up the Green Mountain Grill and threw the pizza attachment in. 30 minutes to heat up and then 2-3 minutes per pizza.
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Did a leg of lamb on the pellet grill with a red wine reduction, O for Awesome
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Husband and I had incredibly big filling venison burgers last couple of days, patties made from the fallow I shot earlier in the week with added onion, bacon, egg, and worcester sauce. Local shop didn't have any normal burger buns so we picked up the weird pink beetroot buns. They were okay, tasted like normal bread, just looks weird.
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Had gusty rain/wind fronts & going through all day on the farm & am guessing around a 1/4 inch of rain ,so spent the day doing some Smoking of some Sausages for Vak Pak'n ,while sheltering back at the Homestead in between fronts & while l had the Smoker going anyway stuck in a 12 kilo bit of Rump from my Wapiti Bull from last year .
I was not actually going to take him ,but after glassing him for a while he had a bad limp when he put weight on his front Right leg ,so we decided to take him out & l waited until l git a clear shot through that shoulder to save wasting any meat . Although he was dead before he hit the ground the meat was stress tainted & most went into our Salami & Sausage mix's,while we were using up the last bit of the Wap at our Salami & Sausage making session a few days back ,l decided while l had the "God Fathers of Salami" on hand to follow their directions & try making Pastrami out of one Rump & it turned out great ,so l decided to Brine & Smoke this bit as we wanted a lump of meat to have cold for sandwiches etc while we are away Jet Boat hunting for the next couple of days .
Brined him for 18hrs using Home Made Apple Cider & Home Made Apple Cider Vinegar one of the God Fathers family had made with a good Splash of Worcestershire & HP sauce & mixed herbs & the God Fathers home made smoked meat Spice mix . Injected whenever l was walking pass it over the 18hrs .
Turned out fantastic & Brining & liberally injecting the meat & then a long slow Smoke for 8hrs , it really suited the Wapiti meat ,so will definitely be doing it with the next Wap.
Wapiti Brine Experiment
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Smoked Wap
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The Smoked Wapiti was amazing, stress "gaminess " totally gone & literally fall apart in your mouth ,made fantastic Hunt Smoko sandwiches & with mashed potatoes, gravy & peas for tea. Will definitely be doing it with this years Wap,l sent this photo through to the God Fathers to show how their Brine recipe & advice had seen the injected Brine still sitting in pockets & steaming the meat at the core while it smoked , making it so tender & flavorsome. This was our first Roast meal using the new Bach kitchen cookers & gear & l am so glad it was it, as we will not forget it . :thumbsup:
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What sort of syringe do you use to for the brine injections? @bunji
Meat like that is a treasure, seems like it takes a lot of care to get it looking (and presumably tasting) that perfect.
