Dinner thread?

[Rushy]

Happy 9th b day, daughter.
Second year in a row in lock down.
She's handling it well.
Theres going to be a big party out the end of this one.

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With a non dad made cake, and friends.... Not just parents and bro....

With a fun day out on Rushy’s range. Happy birthday little one.

[Tui4Me]

[veitnamcam]

Everybody cooks veni ribs for their dog right?





Fussy Bitch.

[Beaker]

Everybody cooks veni ribs for their dog right?

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Fussy Bitch.

You're weird.
Salt and chilli on those and they a prem human food!

But I guess, if you really like your dog, all OK.....

[veitnamcam]

You're weird.
Salt and chilli on those and they a prem human food!

But I guess, if you really like your dog, all OK.....

If they didn't have that hole in them they would have been slow smoked and glazed.

[Beaker]

If they didn't have that hole in them they would have been slow smoked and glazed.

I didn't see that��

[veitnamcam]

Skinned flounder fillets.



Just for a change really but I think I prefer them skin on.

[Flyblown]

I don’t think I’m gonna even bother with vegetables. Ruapehu red hind.

[veitnamcam]

I don’t think I’m gonna even bother with vegetables. Ruapehu red hind.

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I like it rare but thats pushing it even for me.....could you at least wave a hairdryer over it?

[Pixie Z]

Hot smoked a couple of trevally fillets last night. Then shredded em up and made into a hot smoked fish pasta bake. Delicious & hearty and a great way to make a couple fillets go a long way. No photos of the end product as it got demolished pretty quick.

[MB]

Homekill lamb neck chops tonight. Slow cooked in olive oil with salt and then reverse seared in a sizzling hot pan. Almost as good as rib chops. This is rapidly becoming my favourite way of cooking less than premium cuts of meat.

[Beaker]

Homekill lamb neck chops tonight. Slow cooked in olive oil with salt and then reverse seared in a sizzling hot pan. Almost as good as rib chops. This is rapidly becoming my favourite way of cooking less than premium cuts of meat.

A while ago, I ended up at a shit hotel/motel, in akl before moving here. Went the restaurant and was not really impressed, (I couldnt work out if they we're a pub or a fine dining place) but a slow cooked in oil lamb shoulder, caught my eye. So picked it for a go. Bloody hell, amazing!!
Fantastic.
It was a slow night, and I said to the waiter that I was impressed, 2 mins later the the chef is out. Said again bloody well done. Blah blah blah.
He said, the taste is best after 4-5 cooks. Ie, lamb sholder in slow cooker, cover with oil (rice bran) and on slow for 8 hours. Then out, drain, and into 220 deg oven for colour. Our rest for 15mins and onto plate. But keep oil, and the best tasting round is about 4-5 rounds. Now at home unless your eating it every day this wouldn't work, but it was amazing tasting lamb, and it was apparently on the 3 run.

[Beaker]

Not really dinner tonight, but will be some breakfast (bacon) and after dinner cheese and crackers (the cheese) in a bit. Bacon needs a couple of days in fridge, and the cheese can wait a month or 2.

The flash as smoker, has a shorted heater element (and I can't seem to find a replace part....) so a kiwi adaption of a smokai to the box has been done (DIN rail and some ply)




Oh and I stuff some raw eggs in the shell, in there as well. In the past they are nice fried inside, and have a note of smoke. Like they were cooked on a bbq.

Didn't get a pic of the bacon slab. Will do when I cut it up and cook.

[bunji]

Did a smoked leg of Fallow ,this season we have found the local Fallow venison in particular has been about the best we have ever had,anyone else found the same? Do not know whether it was the long dry spell broken by the flooding & on going wet weather,but it has been bloody great eating .


For years now l usually bone out my game in the field after having a mate blow out his knee struggling doing a carcass carry out,so with this Fallow l Butterflied the leg & rubbed it down with lemon, oregano, garlic pepper & salt and "Greek Seasonings", started it off with about a hours smoking with apple wood ,turned out fantastic meat was sweet & melt in the mouth .



The farm chiller has been busy as we did just over 50lbs of venison & pork sausages for the neighbors as a helping hand over lock down & also did some Salami's to fill in time & make room in the freezers,will post picks when l get a chance .

[Beaker]

I couldn't wait until tomorrow, so fried a bit of the bacon.
Nice, but a bit salty, so next time instead of just rinsing after the cure, I'll also soak it for 30mins or so.
Good taste though, good hit of smoke, bit of sweetness, I think I get a bit of sour from pomegranate but not sure(certainly adds color) .
Also next time, will be a good dose of chilli powder in the cure.


Its certainly on the list to do more of