Cooked the same tonight,but for 4hrs.Meat just fell of the bone,very nice.Not a lot of meat on a duck,could've had one on my own.Dont think the wife wouldv liked that.Quote:
Originally Posted by Trout
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Cooked the same tonight,but for 4hrs.Meat just fell of the bone,very nice.Not a lot of meat on a duck,could've had one on my own.Dont think the wife wouldv liked that.Quote:
Originally Posted by Trout
Beef steak.
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Found the runny egg once i munched a bit.
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More of a big lunch , very underrated seafood
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Totally agree. Mussels are a protein packed food of the gods.
Mussels are the best, those certainly look great, the micro plastics that go with them, really piss me off.
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Fallow shanks, on the Weber since 10am.
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Bacon,ham,salami,cheese,pineapple n sauce base. The base itself is from artisan bakery from fresh choice very very good value bases.
No photo. Marinated fallow steak tonight.by hoki it was fantastic.fresh eggs,mashed potatoes half a carrot.spig of broccoli sprig of cauliflower... It was superb.
One big plate full of delicious tender duck, recipe curtesy of the one and only @Micky Duck
This is my second go at cooking wild duck and I have to agree with Micky that this is probably the best way.
The process started yesterday morning when I put some corned beef into the slow cooker. I took out the beef last evening for dinner, switched off the cooker and two frozen ducks were submerged into the corn beef liquid. Switched it onto low as I left this morning to do it's thing and on arrival home they fell apart and the whole birds meat was utilized, tender and delicious.
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Sausage rolls…. Alias “Snarler rolls”… since I can’t get them in a lot of places I frequent…..,I make them myself,thanks to my mums teachings!!!!
Fallow venison with pears poached in cinnamon, parsnip & carrot mash, kumara rings, and reduced jus. And greens.
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That is mighty fine dining Tahr. Did you grow the Broccolini?
No. I planted my whole garden in mustard and lupin as a dig in cover crop for the winter. Ive dug it in and just waiting for it to rot before I plant a spring garden.
Cheers.
Fine dining right there
Wild pork roast.
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The perks for using a .22 for killing the neighbours cattle,they give me pork for being there homekill shooter.
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You love a bit of pork with your watties don't you....:thumbsup:
@Mrs BeemanQuote:
Originally Posted by Tahr
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Shepherds dinner tonight. Hogget chops with a side of beer.
FYI air friers are so handy. 12 minutes for chops straight from the fridge.
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Lamb liver, hearts,bacon,onion,garlic etc.
All browned in clean rendered mutton fat.
Browned the onion and bacon added a bit of stock and some flour to thicken.
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Sliced seasoned then browned as quickly as possible then added to the sauce while still rare in the middle.
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Just cooked threw in the sauce and while dishing up.
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Dam that was good.
I would leave right now to drive up for a plate of that..... :yum:Quote:
Originally Posted by veitnamcam
Carnivore pizza:thumbsup:
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Not dinner but todays lunch.
Open carnivore sammy. Cottage cheese and egg flatbread with camembert and lamb roast.
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So had a chance for a quick fish today. Hard fishing and no huge fish, but did get a few legal snaps. So dinner....
Potato and kumara mash, cooked with a heap of korean red paper flakes, broccoline and carrots...
With snapper. Scaled, fileted, then hot pan, skin side down for a bit, turned and added a heap of butter to pan. Count to 4 and put all on plate, with a good spoonful (should have been 3 or 4) of the butter from the pan over the top.
Mrs likes spring onions, so she got them.
Very very nice.
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So @Beaker me old mate, I am intrigued by your use of red paper flakes. Most of us are well aware of the good old brown chocolate flakes but would never consider using them with fish. Does the paper add fibre to your diet?
Pork shoulder roast. Nothing fancy just some olive oil s&p in an oven bag low and slow for a few hours.
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Venison steak tonight
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What is that green leaf stuff? Honest Q, I just can't seem to work out what it is.Quote:
Originally Posted by Dreamer
Just one of those mixed salad bags from the supermarket.Quote:
Originally Posted by Beaker
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The webber has been getting a fair bit of use over the last few weeks....tonight was large beef cheeks 4 hours smoked 4 hours boated one hour rested and crank up the coals and throw some redbeet out of the garden directly in the coals for a bit over an hour.
Something different I had never tried the beetroot thing before was quite good just scoop out the guts with a spoon.
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Beef cheeks are my favorite thing to do in there....just never fail to be gelatinous and fall to bits delicious.
Okay VC I was going to say I had cranked up the BBQ for the first time this season and done some lamb chops but fuck that, I now want to know what boated means in terms of your culinary skills. I have not ever encountered that term before.
Sort of snap VC.
Slow roasted beef cheeks ( salt, pepper, Korean red PEPPER flakes, garlic powder). 4hrs. Then into fridge over night. Sliced 15-20mm think and dry fried.
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Boated is just fancy for cassaroling I guess....I put them both in a small tray with some hot water and covered/sealed with tinfoil.Quote:
Originally Posted by Rushy
The other option is to wrap in foil or butchers paper.
Thanks for the explanation. It worries me though that you and Beaker take so long to cook stuff. I am sure that if I went looking I could find an old post where your recommendation was to heat a BBQ to super gazillion hot and slap a back steak on for a tenth of a nanosecond each side. I guess times change. In Beaker’s case it is no wonder he is as skinny as a well worn rake handle if he starts cooking one day and doesn’t get to eat until the next day.
That would be correct for a venison backsteak.Quote:
Originally Posted by Rushy
Tomohawk steak is another good one to do in the charcoal Webber, not nearly as long to cook but hard to find in the supermarkets around here.
You would like that one Rushy....makes you feel very caveman.
Ugg, there is definitely caveman in my genetic makeup.
I noticed that, something to do with your knuckles dragging on the ground while walking......Quote:
Originally Posted by Rushy
I am surprised that you didn’t notice the broad nose, flared nostrils and sloping forehead as well..Quote:
Originally Posted by Beaker
Fallow back strap Kebabs done on coals been marinading since Friday divine https://uploads.tapatalk-cdn.com/202...ded9e0d881.jpg
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Been ages since we had a feed of backstraps, got plenty so why not ?
Nom nom nom good chewing, probably more medium rare than my usual rare but I'm a bit outta practice.
That's balsamic glaze on the steak and the salad....not bbq sauce :psychotic:
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