I would leave right now to drive up for a plate of that..... :yum:Quote:
Originally Posted by veitnamcam
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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.
