I mostly always rest it for about the same amount of time it cooked for. This was about 8-10mins.
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I mostly always rest it for about the same amount of time it cooked for. This was about 8-10mins.
This is....I can feel it from here :PQuote:
Originally Posted by Billbob
Yeas before I was a body builder, the problem for me is I am a small eater, too small actually. But if I can get this meal everyday back then, I should have had 5lbs more muscles now.Quote:
Originally Posted by Nick-D
Simple but tasty.... venison and pork meatballs
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Rump steak and the kidneys from yesterday's stag
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Not dinner but I just made a fresh batch of Kim Chi while the Mrs was at work
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And now Korean Pickled Radish
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Surf and turf,
Fallow venison shanks from my freezer, and crayfish tails from somewhere down south thanks to a good mate.https://uploads.tapatalk-cdn.com/202...263c8f0b6a.jpg
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Finally got around to shooting a tahr and making Lozzas mums curry posted by @AMac back on page 471. Very tasty, tried my best to follow the recipe to keep it authentic enough.
First proper video I've made of a hunt and cook up.
https://youtu.be/ZTmH0wnRCY0?si=AVejcUsXzEssueeY
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Some sliced potatoe and hare ready for the BBQ.
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Tossed the hare back steaks on first and a few slices from the legs.
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Potatoe slices next..
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Happy guests first time trying hare.
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Shit yeah, can't beat fresh hare fried quickly in hot butter.
Upside of my wee freezer scare found the back steaks from the red spiker i shot during the roar.......ok dry brine it is :D
Just about smell and hear this pic :cool:
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Served with roastie taters, corn, cauli and courgette.....nom nom
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First day of new trout season.
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Good thing had some in freezer.
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As rivers are flooded here.
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Now flood it with watties.
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Venny and roasties.
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Pork belly roll with back steak attached, superb
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Snap!
Pork belly roll on the spit. Asian spice mix on the meat side, and salt on the skin.
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Some kumera and trimmings in the tray.
Very nice.
(I need more practice on the tying..... @Lucky, yours looks neat as.)
Nah yours looks dam good , to be fair if it had been on a rolling spit it would of fallen apart , it was just slow roasted in a oven bagQuote:
Originally Posted by Beaker
Preheat
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Start the timer
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Slice
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Serve
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Ya can't go wrong with red meat cooked over coals, accompanied by the good old fashioned tinfoil campfire smokey baked spuds.
No electricity was harmed in the making of tonight's feed.
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My turn to cook dinner, pork belly done in the camp oven. Roast veggies and garlic bread all cooked over the coalshttps://uploads.tapatalk-cdn.com/202...9aecc67466.jpghttps://uploads.tapatalk-cdn.com/202...51273270fa.jpghttps://uploads.tapatalk-cdn.com/202...43b03a2009.jpghttps://uploads.tapatalk-cdn.com/202...92dcaae7c3.jpg
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[emoji106]
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Shark and tatties..https://uploads.tapatalk-cdn.com/202...db588a6b5a.jpghttps://uploads.tapatalk-cdn.com/202...cdaa9589a1.jpg
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Venison wraps for lunch, leftover meat from last night. Once again thanks @Puffin for the choice cut.
Fallow neck and ribs in a freestyle concoction.https://uploads.tapatalk-cdn.com/202...e50e1ef0f8.jpg
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See what it looks like in 5-6 hours I guess
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"Absolutely no trouble at all Dear" as my Grandmother used to say. As we know that isn't the entirety of the quote, as I don't wish to be thrown off the forum.Quote:
Originally Posted by 2post
https://uploads.tapatalk-cdn.com/202...a9eac8f355.jpgQuote:
Originally Posted by MSL
Came out bloody good, as bone in neck meat always does when cooked slow.
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Wild pork back straps and potatoe slices.
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Smokey BBQ marinated wild pork backsteak gifted to me by a friend with vegetarian filled spanakopita filo triangles and fresh garden salad.
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Wild pork roast.
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New potatos from my garden,whitebait caught myself, Fallow from my rifle and knife.....need to clear some spuds to get some salad stuff in.
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She’s a tough life VC but someone has to live it.
Il have to buy some whitebait,looks so tasty.
Pork belly rolled with a cumin mix and Chilli rub plus whole Chilli's on the inside. Salt and oil baste on the outside, this time 3 times while cooking. Very good. Don't think I'll do the dry salt only again on the bbq (OK in the oven though)
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Still can't tie the roll well. Anyone got some tips?
Looks like it held together while the job was done. What more do you want?Quote:
Originally Posted by Beaker
Frenched venison cutlets on the barbyhttps://uploads.tapatalk-cdn.com/202...80b59062a1.jpg
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Oh hell yes!Quote:
Originally Posted by MSL
I had a venison rack a while ago. Cooked at home as a rack
Very nice.
Chops are chops. And chops are great. Doesn't matter the animal.
Anyone seen the ozie chef breaking down a kingfish into a rack, shank, loin etc. ? Very well done
Time to kill today, so trevally, butterflied and smoked and goat kleftiko.
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Smoked kingfish new spuds etc
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Last night's feed.
Sweetbreads and leftover skirt steak casserole.
Wife insisted it had veges with it.
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