Good on ya VC. I love cooking and baking over coals (spit and camp oven). Top tucker.
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Good on ya VC. I love cooking and baking over coals (spit and camp oven). Top tucker.
Wow you build a good feed but more importantly did I see a dog wearing a jacket in one of the pics?? :D :D :DQuote:
Originally Posted by veitnamcam
Probably :o Wife has ruined a good dog :DQuote:
Originally Posted by mikee
My theory on the invention of flat bread:
Dinner was on the not-quite-enough side. "Oh fuck" thinks the valiant cook. "Flour and oil is cheap and within reach, now to cook it quickly..."
Works quite well and the kids liked it.
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Recipe and process?Quote:
Originally Posted by Elrond
I am sure it is. :P 7 hours, those meat from my understand, should fall off from bones, is that because low temperature? Anyway, this is so good!! :thumbsup:Quote:
Originally Posted by Elrond
Well done. If like this, I am looking forward to see next one with more layers. I usually make flat break for outdoor, even with hot temperature, it can store for days because of oil and salt.Quote:
Originally Posted by Joe_90
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Chicken kebabs - with bacon!
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man that looks damn tastyQuote:
Originally Posted by hotbarrels
Ha Ha lovely!! :thumbsup:
1 dish wonder tonight..... Oh and corn and broccoli for one...
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Bloody easy, and bloody tasty.
The last of my wild pork i shot last April.Put cut down leg in slow cooker with spices and onions.Cooked for 10 hrs and the meat just fell off the bone.Pork tasted buitifull with a few veggies,my wife wants me to hunt for more.
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Hell yeah -that bloody good healthy cuisine.Quote:
Originally Posted by Trout
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Let `s try this Aussie mutton cost. What I do `t understand is that NZ meat associations whatever their names are, said red meats export to China are increasing year by year, even during C19. I am now in capital city of China, can `t find any imports from NZ from every online or offline retails. Aussies should have trade wars with China now, right. So where those NZ meats go?
Basic and good.
Bush fed red back steak.
Heavily seasoned with " smotherings of Africa" seasoning+ some salt, seared and rested wrapped in foil served with free range eggs cooked in butter and potato gems.
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