Home kill mutton shoulder still on the ribs....6 hrs in the webber. Bloody delicious.
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Home kill mutton shoulder still on the ribs....6 hrs in the webber. Bloody delicious.
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VC,
That shoulder looks very good!
Now have you cooked it in a dish in a stock or just captured the cooking juices in a bowl to knock up a gravy?
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Just put half an inch of water in it to stabilize temp and keep meat moist and dish catches the fat to stop flare ups.Quote:
Originally Posted by Dicko
Didn't make a gravy this time just had a mint sauce instead.
Fresh leg of goat ready to be slow roasted tomorrow..
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That's a nice way to do it. I recently did a goat leg and it came out dry and chewey.Quote:
Originally Posted by veitnamcam
Really looking forward to your method, recipe and end result.Quote:
Originally Posted by Billbob
Home made pizza's and a Spanish import (rather nice to)
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Oh and dessert for tomorrow sometime...
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Sounds like adding a bit of moisture would help then or you could foil wrap or "boat" it after the first hour or so.Quote:
Originally Posted by Inder
After the first hour it's pretty much absorbed almost all the smoke flavor it is going to anyway.
Yes Planning to add a bit of water. I once did the foil wrap thing but it tasted like it got boiled, I am sure my mistake somehow. BTW do you do direct on coals or indirect?Quote:
Originally Posted by veitnamcam
Indirect for slow cooks direct for fast like chicken nibbles tomahawk steaks etcQuote:
Originally Posted by Inder
First batch of cold smoked trout for Christmas breakfast. No Pressure! Turned out amazing. Much prefer it to hot smoked. I now like eating trout. Merry Christmas!
Xmas lunch at work.
Half a boned out pig rolled onto the spit.
6hr cook ready for lunch.
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Xmas lunch at work.
Half a boned out pig rolled onto the spit.
6hr cook ready for lunch.
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First batch of cold smoked trout for Christmas breakfast. No Pressure! Turned out amazing. Much prefer it to hot smoked. I now like eating trout. Merry Christmas!
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Christmas dinner prep has just started. With an early lubricant.
One homegrown Wagyu eye fillet. I’m half tempted not prepare anything to go with it!
(The sirloin steaks we’ve eaten from this beast so far have been absolutely outstanding.)
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This...Attachment 240204
To this.....
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And then this...Attachment 240207
Oh and that's hoison sauce, not tomato....
I’m currently working on a mine site in Western Australia and today is a normal working day.
But they feed you pretty well over here. Looking forward to making a pig of myself tonight.
Here’s the menu
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Just might have to get a job in the mines. That is a fair lineup of tucker.
Yeah no complaints, forgot to say they also have a pig on a spit at the wet messQuote:
Originally Posted by Rushy
Goat was a hit, along with glazzed ham, stuffed mushrooms deep fryer spuds carrots, home made bread and garden salad.
One very happy fellow..... Burp
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I dropped off my rotisserie to friends in the morning but was a bit late to get back for the during/after photos.
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MmmmmmmmmQuote:
Originally Posted by No good names left
What a treat. Had both my boys back home for Xmas with mum and I.
Very special.
Celebrated with Whitetail backstraps, crays, salmon and a red roast..
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Sweet and sticky goat ribs.
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first leg of lamb from silver fern farms Takapau.
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I dunno how you stay so thin with all the spuds you eat Dundee. You must have a worm in ya the size of a boa constrictor :) :)Quote:
Originally Posted by Dundee
Chucked a mutton loin in the smoker for 20 minutes with some Cherry and Manuka wood.
Then cooked over charcoal for 45 minutes.
Melt in the mouth feed with some spuds and carrots.
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@Thar , I was once a very fat belly dog, believe it or not I lost about 12kgs (a fair bit of that was just water weight) in 30days just eating boil spuds and drinking water and black tea...
So the spuds aren't the problem it's all the butter, cream and sauce we put with them...
And yes boiled spuds got old real quick, that first steak after 30 days tasted bloody good..
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Quote:
Originally Posted by Fat belly Dog
I would just eat nothing but steak and ditch the spuds if I wanted to lose weight. I think this topic has been done to death though.
Or get covid and don't give your body time to recover. Done 2 overnighters and spent several days recovering after each. The last one really flattened me. Nearly 4 weeks out from a clear test and Ive lost 8 KGs.Quote:
Originally Posted by MB
Still cant taste much. BBQ tonight and I will be using plenty of spices and stuff to get some flavour.
Made venison tartare tonight, no photos but definitely worth a mention.
Took a small section of fallow backstrap, sliced it super thin, then cut those pieces finer again.
Finely diced quarter of a large onion, added that to the meat, then seasoned with plentiful amounts of garlic pepper and garlic salt, and a bit of garlic infused oil. (Sounds overpowering in terms of the garlic, but definitely wasn’t.)
Then formed that into a neat patty shape on a plate, and made a shallow depression on top. Put it in the fridge covered. Then pulled it out when the first of the crew turned up, put two fresh egg yolks on top, put it on the table with some crackers and cheese. Some folks were a bit hesitant, but it was soon flying off the plate, so tasty.
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Hoggert leg roast another 30 f to go then wrapped put in the chilly bin till tea time .One of life's pleasures cooking on coals.https://uploads.tapatalk-cdn.com/202...0166e11e08.jpg
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From the other day, started the year well!!
The wagyu was exceptional good.
This is kiwi version of BEIJING DUCK, I assume you have tried it before at restaurant. :) But it seemed you missed one step which is injecting air under the skin. The meat still raw, so I guess you did `t put any sauces inside the carcass.Quote:
Originally Posted by Beaker
Was given some wild pork mince from a mate,
Added bread, ginger, garlic, spring onion and egg. Mix and made meatballs.
Fried an onion and green capsicum, Added a jar of sweet and sour simmer sauce and put cooked meatballs back in.
Dinner for me and my eldest son.
Young son was at a friends last night, when he got home we shared the leftovers for lunch today.
Nice when both of them say it's good.
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Yes had Peking duck many times in Beijing and elsewhere.Quote:
Originally Posted by Black Rabbit
Certainly one of my favorite foods, this is without blowing the skin, but drying for 24 hours, after basting. I don't have a charcoal fired oven to cook it, but it comes out close to a Da Dong taste.
And my cutting isn't as good...
Since I sew your picture yesterday, then I ordered a Peking Duck:P, I never tried Da Dong but people say it `s good, I am sure about it but the price is much more than others. Cooking is like shooting, if we keep doing it then we will develop our skills quickly. For slicing duck, you will need a wider blade say up to 5cm, and the length is up to one foot.Quote:
Originally Posted by Beaker
Today is the first day, the opening day of Chinese new year, or lunar new year of dragon, spring festival....etc. Last night as usual, I made these dishes once a year at the new year eve, particularly for the carp fish because it `s time consuming, need lots of efforts to get rid of the unwanted fishy smell. Happy new year!
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Kung hei fat choi Black Rabbit.
Thanks. I assume you said is..."wish you a good fortune"Quote:
Originally Posted by Rushy
