Dinner thread?

[GWH]

There is some nice aged veni steak freshy sliced sitting on the bench undercover....family have all eaten but it is so bloody hot and humid I cannot bring myself to eat....itll be veni steak at midnight again.

I hear ya, I probably didn't really need a bbq today, could have simply sat the meat outside and did it low and slow at 32 degrees ;-)

[veitnamcam]

I hear ya, I probably didn't really need a bbq today, could have simply sat the meat outside and did it low and slow at 32 degrees ;-)

yea the swift said 30deg at 6pm but its the bloody humidity that hurts!

[mikee]

There is some nice aged veni steak freshy sliced sitting on the bench undercover....family have all eaten but it is so bloody hot and humid I cannot bring myself to eat....itll be veni steak at midnight again.

Mine still in the original wrapper but one is better than none eh.

[Dundee]

Hi all I'm still eating trout,last night was crumbed trout free range egg and chips with a splash of watties.

[veitnamcam]

Hi all I'm still eating trout,last night was crumbed trout free range egg and chips with a splash of watties.
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I will bloody like that watties and all just to see you back on the board Dundee.
Been a bit quiet round here lately....

[madjon_]

I will bloody like that watties and all just to see you back on the board Dundee.
Been a bit quiet round here lately....

What He said,but that's a Sunami of Watties

[MSL]

cut this one up this morning, not a lot of fat but really nice condition. Can’t wait to have a bit

[hotbarrels]

Just slid a couple of goat rear 1/3rds into the pizza oven at 200deg. First test run on 'big cuts' in the oven. Had to import a big arse roasting dish from the USA.
Had pizza's last night, and the oven was still at 150-170deg this morning with no door on it (haven't made one yet ....)

[Sarvo]

Just slid a couple of goat rear 1/3rds into the pizza oven at 200deg. First test run on 'big cuts' in the oven. Had to import a big arse roasting dish from the USA.
Had pizza's last night, and the oven was still at 150-170deg this morning with no door on it (haven't made one yet ....)

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Great to see diverse meats been tried/cooked
My tip - let us know how it goes your way - is to go at 300+ covered with a bit of hot water added in the tray for starters.
Goat especially is noted as a dry meat - slow and low might end up dry and tough ??

[veitnamcam]

Great to see diverse meats been tried/cooked
My tip - let us know how it goes your way - is to go at 300+ covered with a bit of hot water added in the tray for starters.
Goat especially is noted as a dry meat - slow and low might end up dry and tough ??

Na she falls off the bone done right....treat it like lamb.

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[Sarvo]

Na she falls off the bone done right....treat it like lamb.

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Yes - most certainly does fall of the bone "if done right"
Eaten it many times

[Sarvo]

Yes - most certainly does fall of the bone "if done right"
Eaten it many times

HB is using a Pizza oven - I think the flash "home built one " am I correct ??
That is my point - need fast - otherwise it will dry the meat out - not like in a closed in oven

[hotbarrels]

Great to see diverse meats been tried/cooked
My tip - let us know how it goes your way - is to go at 300+ covered with a bit of hot water added in the tray for starters.
Goat especially is noted as a dry meat - slow and low might end up dry and tough ??

It was basted with fresh lemon juice and olive oil, and seasoned before it went in. Its been in an hour, and basted again a couple of times. Just pulled it out, put a cup of home made mead in a small stainless bowl inside the roasting dish and covered with foil. Will check it in another hour.

[Pengy]

It was basted with fresh lemon juice and olive oil, and seasoned before it went in. Its been in an hour, and basted again a couple of times. Just pulled it out, put a cup of home made mead in a small stainless bowl inside the roasting dish and covered with foil. Will check it in another hour.

Home made Mead got my attention

[Sarvo]

It was basted with fresh lemon juice and olive oil, and seasoned before it went in. Its been in an hour, and basted again a couple of times. Just pulled it out, put a cup of home made mead in a small stainless bowl inside the roasting dish and covered with foil. Will check it in another hour.

So the "Mead" is kept in a bowl and not poured in/over - am I correct
This will keep moisture under cover

Nice Back wheels - what age approx and were they Feral ??