OK ok - sorry I didn't save you any :PQuote:
Originally Posted by Rushy
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OK ok - sorry I didn't save you any :PQuote:
Originally Posted by Rushy
Just another venison dinner tonight....... wife made me take a photo before it disappeared...
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Roast fallow shoulder tonight.
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You roast that on the bone? I've got a red shoulder on bone from a while back I need to cook upQuote:
Originally Posted by Dreamer
I did, on my gas webber bbqQuote:
Originally Posted by Billbob
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Out Weber is used 4 or 5 times a week year round. Even when there is snow in the ground:)Quote:
Originally Posted by Dreamer
I don’t use the oven for any meat these days.Quote:
Originally Posted by Shearer
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Keeping with the bbq theme...
Dinner last night, Indonesian (sort of) flavoured rolled pork belly,
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Vinager, garlic cloves, sesame oil, rice bran oil, salt, black pepper - into ninja, and blended to paste. Rubbed on the meat side before rolling. Then onto bbq.
I did have it a bit hot for a bit, and managed to burn the skin a bit, but was good.
Once done, I left it rotating with no heat for 30mins. Makes it super juicy.
Doing the kitchen... jobs while my good lady is laid up with a knee replacement.
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Faaark run out of watties!
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Best wishes for a speedy recovery from the op.Quote:
Originally Posted by Dundee
This.Quote:
Originally Posted by Tahr
And a speedy replenishment of the TF
Tucker Fucker....yeah guess I got to find the supermarket now!:oh noes:Quote:
Originally Posted by Beaker
@Dundee can't be your meal, I see no watties tomato sauce :thumbsup:
Vegie's from the garden, venison from the hills - life is good!
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Shot a fallow doe few weeks ago and her youngn was watchn me in the distance.I had to be cruel to be kind.He is tasting very nice.Attachment 221524
Stir fry noodles and vegies. Duck breast, and while that was resting, some veni fried in the duck fat.....
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Duck fried just with a little salt. Veni with salt and Japanese pepper.
Quite nice.
Fuck yeah!
Chicken kababs, marinated in a garlic, soy, maple syrup, salt pepper. (chicken thighs, cut into 3)
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Mushrooms,red onion, carrots and tomatoes on there to.
Converted Sunday Afternoons fish to Monday night dinner, Fish tacos
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Served with a salsa made from tomatoes, red capsicum, spring onions, red onion and basil pesto with plenty of salt and pepper. The fish went well with the cheap Chipotle sauce
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Got given a charcoal Weber
Cooked some sausage for a trial run
Bought a beef brisket. Did some google.
11 hours later it was pretty good...still carvable not fall to bits and tender and juicy with great flavor.
Next time I will try hold temp a little higher and rest a little longer for a bit more rendering of connective tissue.
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Got given a charcoal Weber
Cooked some sausage for a trial run
Bought a beef brisket. Did some google.
11 hours later it was pretty good...still carvable not fall to bits and tender and juicy with great flavor.
Next time I will try hold temp a little higher and rest a little longer for a bit more rendering of connective tissue.
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Nice Cam its hard to beat a beef brisket on the weber
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11 hours? You must has lots of charcoals:P From experience, slowly cooked wet aged beef is perfect.
I was surprised how little it used.... didn't even get half way round the snake.Quote:
Originally Posted by Black Rabbit
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Moroccan hare and cheese sammie for lunch.
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i normaly set my smoker to 275F Get the internal temp to 165F Wrap it in tinfoil with some apple juice or what ur spraying on it get that to 205F prope it if it probes nicely pull it off the bbq and let rest in a chilly bin for two hrsQuote:
Originally Posted by veitnamcam
I got given a charcoal weber too, sat under a tree for three years until i went to mrs google, bought some heat beads and charcoal and been using it most of the time. Realised that was getting quite expensive to run so got into making my own charcoal, just been using kanuka and cherry tree wood so far but way more satisfying and the charcoal burns a real treat.Quote:
Originally Posted by veitnamcam
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Brisket and Puha boilup reheated for breakfast this morning.
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Some wild pork chops and ribs, tasty as.
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The 44 gal drum used for making the charcoal.
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End result, some free charcoal, only cost was a bit of time and some chainsaw gas.
Pork ribs in the Weber.....next up will try a nanny goat back wheel then a red spiker shoulder....weather depending
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Thanks @AMac. Tried that Brazilian Moqueca recipe you put up. It was very good with the Stargazer/Monkfish. The texture of the fish is much like crayfish and the flavor is very subtle.
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Glad you liked it Shearer! The sauce is really yum especially with a bit of extra lime and coriander. We had left over sauce that we took with us to the sounds at easter, I caught a few pannie snapper, pan fried the fillets and plated them on a bed of rice and pored the warmed-up sauce over the top and it was fantastic too.
This is the best I can do....looks like it, but still few steps away......
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Sourdough?
Yes. Still trying....Quote:
Originally Posted by veitnamcam
Mum was working late, so the young fella jumped in the kitchen and knocked up tea for us both.
Snapper fillets poached in milk and herbs, along with crunchy huckleback taters. And a freshly slaughtered salad on the side
Blimin tasty.
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I cooked a few feed for the Mrs while she was layed up with a knee replacement.
I tryed to kill her with venison salami toasty sandwiches apparently.
I carved up the salami and put it on her toasties but left the plastic on.......whooops!
Tonight she tried to kill me,after a good feed of trout ,chips and eggs last night. Got the left over trout and boiled spuds ...yuck
But this fucken green thing would of killed me! On the side of the plate!
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Rib eye, cooked with duck fat. Mash Spuds and mushroom sauce.
Green and orange shit beside it...
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Rather tasty
Nice entrée....what did you have for dinner?Quote:
Originally Posted by Beaker
Another plate full of the same.Quote:
Originally Posted by veitnamcam
The entree was -
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Tried the @AMac Brazillian fish moqueca again tonight with Crayfish (instead of Stargazer). Bloody good again.
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Crayfish!!! Wow shearer that must be amazing in moqueca. I use a mix of salmon + white fish + prawn meat when i make it now but I reckon you trump that!
Made my first ever goat curry couple of weeks ago was great used a mates mums recipe he is half fijian half fijian indian - i will have to share that on here too.
