Dinner thread?

[tamamutu]

Managed to score a young 60lb wild boar last Friday. Gleaned some Lime Kaffir leaves from a neighbours tree. Turned some tender bits into a Pork Thai red curry. Added in Lime Kaffir leaves, Shallots, Red Chilli and Lemon grass from the garden and garnished with Coriander and Basil also home grown, went well with the yellow rice. Wife ate her portion, lucky the home grown chilli is not to hot.

Must get around to cleaning the lens of the Iphone soon, pic is a bit blurry.

[Marty Henry]

Did a pork hock again. Asian style.
Rock sugar in oil to caramelise
Attachment 189709
Attachment 189710

Then add all of this (spring onion, garlic, ginger, star anise, clove, chilli, salt, Sichuan pepper)
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Add cut up pork hock, and water to cover. Cook for 3 hours. Turn off. Then another 2 hours when ready to eat. Very nice.
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Sichuan pepper is quite a kick to add to anything, it certainly makes your tongue and cheeks buzz

[veitnamcam]

Just me and the boy home tonight so kept a couple of flounder smaller than I would usually keep to fry whole for tea.
Patted dryish, seasoned generously with garlic and herb salt and fresh ground pepper,floured and into the oiled and heavily buttered pan with two finely chopped cayenne peppers from the garden.




We eat a lot of flounder but shit that was good!

[mrs dundee]

Looks good ��

[hotbarrels]

Stuffed and rolled mutton roast, smoked for 3 hours in the Green Mountain Grill

[veitnamcam]

Stuffed and rolled mutton roast, smoked for 3 hours in the Green Mountain Grill

Attachment 190324

Hell yes Mutton!

Such a shame it is virtually non existent in the shops.

[veitnamcam]

Fallow steaks, sliced a lot thicker than I would normally because I knew this to be a fantastic animal.
Trimmed of all fat,silver skin and seared and rested in a hotish oven.
Spuds from the garden, corn from the supey cos it takes up so much room in garden yet is cheap as.
Chilli, garlic butter to finish.....same as making garlic butter but add ground chilli and ground smoked paprika....put it on everything and pay later.



Pretty basic feed but really really effin good.

[JessicaChen]

Hell yes Mutton!

Such a shame it is virtually non existent in the shops.

I used to see mutton regularly maybe 10 years ago. Never see it now which is unfortunate. I wonder where it all goes.

[veitnamcam]

I used to see mutton regularly maybe 10 years ago. Never see it now which is unfortunate. I wonder where it all goes.

Me too!

[hotbarrels]

I had to make 20 pizza doughs for a friend for his twins 5th birthday party, so I made 1/2 dozen extras for us for dinner.
Fired up the Green Mountain Grill and threw the pizza attachment in. 30 minutes to heat up and then 2-3 minutes per pizza.

[7.62]

Did a leg of lamb on the pellet grill with a red wine reduction, O for Awesome

[JessicaChen]

Husband and I had incredibly big filling venison burgers last couple of days, patties made from the fallow I shot earlier in the week with added onion, bacon, egg, and worcester sauce. Local shop didn't have any normal burger buns so we picked up the weird pink beetroot buns. They were okay, tasted like normal bread, just looks weird.

[bunji]

Had gusty rain/wind fronts & going through all day on the farm & am guessing around a 1/4 inch of rain ,so spent the day doing some Smoking of some Sausages for Vak Pak'n ,while sheltering back at the Homestead in between fronts & while l had the Smoker going anyway stuck in a 12 kilo bit of Rump from my Wapiti Bull from last year .

I was not actually going to take him ,but after glassing him for a while he had a bad limp when he put weight on his front Right leg ,so we decided to take him out & l waited until l git a clear shot through that shoulder to save wasting any meat . Although he was dead before he hit the ground the meat was stress tainted & most went into our Salami & Sausage mix's,while we were using up the last bit of the Wap at our Salami & Sausage making session a few days back ,l decided while l had the "God Fathers of Salami" on hand to follow their directions & try making Pastrami out of one Rump & it turned out great ,so l decided to Brine & Smoke this bit as we wanted a lump of meat to have cold for sandwiches etc while we are away Jet Boat hunting for the next couple of days .

Brined him for 18hrs using Home Made Apple Cider & Home Made Apple Cider Vinegar one of the God Fathers family had made with a good Splash of Worcestershire & HP sauce & mixed herbs & the God Fathers home made smoked meat Spice mix . Injected whenever l was walking pass it over the 18hrs .

Turned out fantastic & Brining & liberally injecting the meat & then a long slow Smoke for 8hrs , it really suited the Wapiti meat ,so will definitely be doing it with the next Wap.

Wapiti Brine Experiment



Smoked Wap

[bunji]

The Smoked Wapiti was amazing, stress "gaminess " totally gone & literally fall apart in your mouth ,made fantastic Hunt Smoko sandwiches & with mashed potatoes, gravy & peas for tea. Will definitely be doing it with this years Wap,l sent this photo through to the God Fathers to show how their Brine recipe & advice had seen the injected Brine still sitting in pockets & steaming the meat at the core while it smoked , making it so tender & flavorsome. This was our first Roast meal using the new Bach kitchen cookers & gear & l am so glad it was it, as we will not forget it .

[JessicaChen]

What sort of syringe do you use to for the brine injections? @bunji
Meat like that is a treasure, seems like it takes a lot of care to get it looking (and presumably tasting) that perfect.