Ugg, there is definitely caveman in my genetic makeup.
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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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Home made meat lovers.
Wild pork bacon, sun dried tomato venison salami, slow roast pork belly, Texan chili wild pork sausage.
Before and after cheese.
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Just myself and the Son for tea.
Young hind liver,onion,garlic,bacon,fried in butter,stock added.
Liver heavily seasoned with garlic and herb salt,floured and flash fried and added into sauce rare.
With new spuds from the garden(slightly over cooked them:omg:) and Wifey made a salad before buggering off for netball but unfortunately there was no room left on our plates ;) .
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What's the brew on the balsamic glaze?Quote:
Originally Posted by dannyb
I'd love to say I'm that clever, but you can buy it pre-made :yaeh am not durnk:Quote:
Originally Posted by Beaker
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We need a disappointed emoji......Quote:
Originally Posted by dannyb
It was with great trepidation I attempted this one.
Young Fallow hind quarter bits normally I would slice and fry at supernova and it's awesome everytime.
But into the Webber it went
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Gave it a cullys dark rub...
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I pulled it to rest at 45 degrees c center temp to rest..it rose to 47c.
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Rested for 30 min
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I had actually hoped it would be a little more rare than that but...
Cranked up the coals sliced thick and about a min and a half sear each side.
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The rub and smoke flavor 9 out of ten.
Tenderness 9.5 out of 10...slice inch and a half steak with blunt butter knife with ease.
Texture.....I would have liked more sear.
Next time(and there will definitely be a next time!) A thicker cut from a larger animal to keep the middle more rare and more heat actual fire not just coals for the sear.
I had a bit of a shit week, then doing the what's for dinner run to the freezer. So it's crayfish, whitebait and salmon for dinner.
Rice paper rolls with the crayfish were amazing. A small slice of fresh mango, really was a game changer.Attachment 263056
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Not showing, sliced fresh chilli, mirin, soy sauce, couple drops sesame oil, dipping sauce. Liquid gold.
8 hr slow cooked pork shoulder, for pulled pork on rice , not to shabby at all as the pic shows haha
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70 bucks worth of beef chops.
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Rubbed.
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About an hour smoked indirect heat untill internal temp reached 50deg....rose to 53 while resting, 45min rest.
Reverse sear on some pohutukawa kindeling.
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Expensive but worth it.
Fresh trout fillets and tomato sammies:D
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