Don't have to be old to like that stuff��Quote:
Originally Posted by Maca49
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Don't have to be old to like that stuff��Quote:
Originally Posted by Maca49
Digesting its the problemQuote:
Originally Posted by Marty Henry
geeze i remember having cruskets as a kid with cheese and vegemite.Quote:
Originally Posted by MB
Braised pork hock/feet....
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Very nice and simple as.
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Saturdays sow, pork chops with a creamy whisky apple sauce
Batching tonight so I cooked up a mean feed!:D
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Under the grill it goes!
Add Watties.:D
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"Forced" the young fella to cook tea tonight while Mum was out. No input from Dad other than asking for some meat.
He raided the outside fridge for supplies.
I'll happily eat the lumpy spud if the backstrap turns up on my plate looking like that.
"You're hired"
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Ruahine Red slow cooked shoulder roast.
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I expect a watties splatter shot ?
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Attachment 205581Quote:
Originally Posted by NRT
Thank you [emoji106]
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How it took to become tender like this? 4 hours maybe, what is that "plastic" bag for??Quote:
Originally Posted by veitnamcam
Did you cure it, wet aged somehow? Did salty and spicy get into the core? Thank youQuote:
Originally Posted by kukuwai
:ORLY:;) I like pork hock, it `s good dish with strong alcohol. May I ask that did you burnt skin before cooking?Quote:
Originally Posted by Beaker
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Need minerals and fat, sheep kidney, hope it was goat `s
Rib eye, and Spuds....
And yes, the steak is about 2in thick. And medium, medium rare.
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Did you par boil the spuds before putting them on the grill? Oh and do you do deliveries?
Yes (6mins in microwave), and no, but you can come around for a feed.Quote:
Originally Posted by Rushy
sure is a nice looking dish Dundee - dunno bout the tucker fucker though ( tomato sauce) I would have gone with a nice mushroom sauce - mate dropped of a nice little leg wild pork yesterday - maiden sow bout 60 lb bloody awesome
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On the hoof last Sunday
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On the plate today.
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did you cut it on chainsaw? :P
Looks like you killed it twice!
Pink on the inside mateQuote:
Originally Posted by Gibo
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Don't the deer wise up to you when you crank up the 066 before jumping out from behind the tree and slaying them??
....that one obviously didn't:D
That’s an 084, way stealthier.Quote:
Originally Posted by XR500
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Tonights fodder roast wild pork shoulder :drool:
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Fallow shoulder tonight, tendons and sinews rendered down nicely, meat falling apart.
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I get fed pretty bloody well at work but it's good to get home to some fresh bluecod and gurnard.
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And some yearling red steaks.
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You have a good cook there mate .
Not dinner but....I have had my first crack at making jerky [emoji106]
Veni cut into 5mm thick strips.
Marinated in the fridge for 30odd hrs with cracked pepper, garlic and salt.
Into the pellet smoker.....
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2 hrs later its out......
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It is super tasty [emoji41][emoji2937]
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Here we go again. lamb skewers I only can take few, for some people that is never ending stuff..."do `t ask how many I can `t eat, tell me how many you have, and keep cold beers coming"
Wild pig and veni back straps. Spuds and some green shit(with sesame sauce) , and some fungus with garlic and butter, plus some very nice aged liquid fruit for afters......
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Rushy needs commending for making a honey balsamic vinager reduction with finely chopped fresh mint (once off heat) - bloody amazing with the veni. (he MIGHT have stolen/copied/been given the recipe....). I would say 150ml vinegar and 100ml honey, reduced to half. Off heat and 2 T chopped mint. Bloody nice. In fact very nice. Would go good with lamb to.
Oh and now I'm questioning if you need to age meat. The veni back straps are 3 days since being shot, and you could cut them with a fork. Bloody amazing. Very nice.
Not a bad feed for a couple of batching blokes..... 👍
It was good to catch up and spared me from having fried eggs on toast and only the dogs to talk to for the evening.
Venison cottage pie.
Added bacon, onion, garlic, chilly, salt and pepper and a gravy packet to the mince.
Added cheese and salt and pepper to the spud.
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There was 1.3 kilos of me mince there...plus add ins and a big bloody pot of spuds....I thought I had made way too much, brekkie tomorrow...no such luck!
There was another plate full gone before photo and two lots of seconds..... teenagers.
This is good camp food, I think, easy to make, easy to digest and easy to make, only need tinfoil wrap up those fish or meat you caught with whatever you brought, potatoes...suet, butter....
stop it I may or may not be getting an uprising just contemplating that....... beautiful saws.Quote:
Originally Posted by MSL
Attachment 207589 monkey bait,cackle berries and fresh hare back straps....
Now I would have eaten that from the pan. Look at all that good char plus no sin to wash. Win, win.Quote:
Originally Posted by Micky Duck
Now yah cooking!Quote:
Originally Posted by Micky Duck
