Dinner thread?

[ROKTOY]

Mt darling wife went out for the night, so I threw Mr 10 in the kitchen and left him to it, with minor supervision.
Result, Fish and chips.
Kingfish in butter with fresh parsley and chives, Benne potatoes shallow fried in oil with rosemary and tarragon.
I asked for a salad so he threw some mushrooms in the leftover oil and butter. Good lad.
I even got a glass of cheap Aussie red to wash it down.

Sent from my SM-G390Y using Tapatalk

[Ned]

Venison shank 60min in the crock pot and falling to pieces. Don't think I'll be sharing the other ones still waiting in the freezer for me.

Sent from my LM-G710 using Tapatalk

[Beaker]

Asian styled pork belly, roast Spuds and green stuff.... Plus chilli, soy, vinegar dipping sauce.

Crackle was on point

[Pixie Z]

Vietnamese venison salad. Made using Chelsea Winters Vietnamese beef salad recipe but swapped out the beef for some backstrap from a red my brother @Dominator shot on a trip we did just after Christmas.

[Pixie Z]

And dinner last night I did a bloody nice meal of pulled goat tacos.

Gave the goat back leg a thorough dry rub using a mixture of smoked garlic salt, smoked paprika, cumin, garam masala, and rosemary & left in the fridge for about 6hrs before leaving on bench to reach room temp. Preheated the oven to 220°C, then poured a cup of freshly squeezed orange juice over the goat, covered with tin foil & into the oven. As soon as it went into the oven I dropped the temp to 150°C & left it to slowly cook for about 7hrs. Pulled it out briefly every hour or two to baste with the juices. Came out insanely tender & was just falling apart. Into wraps with a nice homemade salsa & some dijon mustard. Hands down the best goat dish I’ve ever done.

[dannyb]

And dinner last night I did a bloody nice meal of pulled goat tacos.

Gave the goat back leg a thorough dry rub using a mixture of smoked garlic salt, smoked paprika, cumin, garam masala, and rosemary & left in the fridge for about 6hrs before leaving on bench to reach room temp. Preheated the oven to 220°C, then poured a cup of freshly squeezed orange juice over the goat, covered with tin foil & into the oven. As soon as it went into the oven I dropped the temp to 150°C & left it to slowly cook for about 7hrs. Pulled it out briefly every hour or two to baste with the juices. Came out insanely tender & was just falling apart. Into wraps with a nice homemade salsa & some dijon mustard. Hands down the best goat dish I’ve ever done.
Attachment 158954Attachment 158955Attachment 158956

so good I wish I could like it twice.... well done

[bunji]

And dinner last night I did a bloody nice meal of pulled goat tacos.

Gave the goat back leg a thorough dry rub using a mixture of smoked garlic salt, smoked paprika, cumin, garam masala, and rosemary & left in the fridge for about 6hrs before leaving on bench to reach room temp. Preheated the oven to 220°C, then poured a cup of freshly squeezed orange juice over the goat, covered with tin foil & into the oven. As soon as it went into the oven I dropped the temp to 150°C & left it to slowly cook for about 7hrs. Pulled it out briefly every hour or two to baste with the juices. Came out insanely tender & was just falling apart. Into wraps with a nice homemade salsa & some dijon mustard. Hands down the best goat dish I’ve ever done.
Attachment 158954Attachment 158955Attachment 158956

With my wild goat & pork & even some of my home kill beef ,l use a very similar rub but l then Vaccum pack & freeze it .When it comes time for a feed of it l take it out of the freezer to defrost ,still in vaccum pack ,in the fridge for a few days it not only absorbes all the rub flavors better ,but the meat melts in the mouth.I got put onto this method while working in Africa ,they do it for plains game to improve it.

[Nakivet]

I do a very similar thing with a dry rub and vacuum sealing. I have been doing a lot of playing around with a cheap sous vide tool and getting some great results. Dry rub of salt, pepper, dried garlic and onion on the outside of what I call the venison football roast (knuckle/quadriceps-what is left on the front of a venison leg once the easy muscles have been pulled off). Into the freezer then defrost in fridge, bring to room temp and cook at 54.5deg for 19-24 hours. Take it out of the plastic and brown it in a really hot pan/BBQ. Turns out mint!

[bunji]

I do a very similar thing with a dry rub and vacuum sealing. I have been doing a lot of playing around with a cheap sous vide tool and getting some great results. Dry rub of salt, pepper, dried garlic and onion on the outside of what I call the venison football roast (knuckle/quadriceps-what is left on the front of a venison leg once the easy muscles have been pulled off). Into the freezer then defrost in fridge, bring to room temp and cook at 54.5deg for 19-24 hours. Take it out of the plastic and brown it in a really hot pan/BBQ. Turns out mint!
Attachment 158957Attachment 158958

Holy shit l never even knew those things existed, but have thought how handy something like it would be for years ,where did you get it from & roughly how much ?I have done a similar recipe with butts of beef & then into a Webber for added flavor & browning,am now experimenting with it in a hot smoker for added flavor.

I even vacuum pack our steaks now & leave to defrost/age in the packs in the fridge for a week before cooking ,tenderizers even cheap steak cuts & ideal for the BBQ,makes perfect garlic butter steaks IMO.


Looks the goods for sure

[Nakivet]

$100 plus shipping. Mine is the "Kogan SmarterHome™ Sous Vide Precision Cooker"

Gets the connective tissue softening without drying out the meat. Mint!

[bunji]

$100 plus shipping. Mine is the "Kogan SmarterHome™ Sous Vide Precision Cooker"

Gets the connective tissue softening without drying out the meat. Mint!

Thanks ,cheap to compared to most cooking gadgets will get the missus to order one,wil be perfect for my Webber/smoker experiments with the Vac seal roasts . IMO this forum is head & shoulders over any other for getting practical ,real world advice /info

[Finnwolf]

Thanks ,cheap to compared to most cooking gadgets will get the missus to order one,wil be perfect for my Webber/smoker experiments with the Vac seal roasts . IMO this forum is head & shoulders over any other for getting practical ,real world advice /info

So true with that last line!

[Pixie Z]

I’ve been meaning to pick up one of those sous vide sticks for a while. My chef brother-in-law uses them a fair bit & raves about em. Never tried one myself. Love the concept though- low & slow with no way for the moisture to escape.
@bunji I vacuum pack all my meat, but never considered doing a dry rub PRIOR to vac-packing. Definitely gonna try that. I do often make a marinade for cubes of the less tender cuts though & freeze that in the vac packs after a day or two marinading. When it defrosts it basically gets marinated a second time.

[Pixie Z]

& absolutely! There’s a wealth of knowledge on this forum & plenty of awesome folk happy to share their tips & help others out.

[kukuwai]

IMO this forum is head & shoulders over any other for getting practical ,real world advice /info

Ain't that the truth

Sent from my SM-G950F using Tapatalk