Dinner thread?

[Beaker]

Best wishes for a speedy recovery from the op.

This.

And a speedy replenishment of the TF

[Dundee]

This.

And a speedy replenishment of the TF

Tucker Fucker....yeah guess I got to find the supermarket now!

[Billbob]

@Dundee can't be your meal, I see no watties tomato sauce

[hotbarrels]

Vegie's from the garden, venison from the hills - life is good!

[Trout]

Shot a fallow doe few weeks ago and her youngn was watchn me in the distance.I had to be cruel to be kind.He is tasting very nice.

[Beaker]

Stir fry noodles and vegies. Duck breast, and while that was resting, some veni fried in the duck fat.....




Duck fried just with a little salt. Veni with salt and Japanese pepper.

Quite nice.

[Rushy]

Fuck yeah!

[Beaker]

Chicken kababs, marinated in a garlic, soy, maple syrup, salt pepper. (chicken thighs, cut into 3)


Mushrooms,red onion, carrots and tomatoes on there to.

[Fat belly Dog]

Converted Sunday Afternoons fish to Monday night dinner, Fish tacos



Served with a salsa made from tomatoes, red capsicum, spring onions, red onion and basil pesto with plenty of salt and pepper. The fish went well with the cheap Chipotle sauce

[veitnamcam]

Got given a charcoal Weber
Cooked some sausage for a trial run
Bought a beef brisket. Did some google.

11 hours later it was pretty good...still carvable not fall to bits and tender and juicy with great flavor.
Next time I will try hold temp a little higher and rest a little longer for a bit more rendering of connective tissue.

[Black Rabbit]

11 hours? You must has lots of charcoals From experience, slowly cooked wet aged beef is perfect.

[veitnamcam]

11 hours? You must has lots of charcoals From experience, slowly cooked wet aged beef is perfect.

I was surprised how little it used.... didn't even get half way round the snake.

[Dynastar27]

Got given a charcoal Weber
Cooked some sausage for a trial run
Bought a beef brisket. Did some google.

11 hours later it was pretty good...still carvable not fall to bits and tender and juicy with great flavor.
Next time I will try hold temp a little higher and rest a little longer for a bit more rendering of connective tissue.
Attachment 222070
Attachment 222070

i normaly set my smoker to 275F Get the internal temp to 165F Wrap it in tinfoil with some apple juice or what ur spraying on it get that to 205F prope it if it probes nicely pull it off the bbq and let rest in a chilly bin for two hrs

[veitnamcam]

Got given a charcoal Weber
Cooked some sausage for a trial run
Bought a beef brisket. Did some google.

11 hours later it was pretty good...still carvable not fall to bits and tender and juicy with great flavor.
Next time I will try hold temp a little higher and rest a little longer for a bit more rendering of connective tissue.
Attachment 222070
Attachment 222070

[tamamutu]

Got given a charcoal Weber
Cooked some sausage for a trial run
Bought a beef brisket. Did some google.

11 hours later it was pretty good...still carvable not fall to bits and tender and juicy with great flavor.
Next time I will try hold temp a little higher and rest a little longer for a bit more rendering of connective tissue.
Attachment 222070
Attachment 222070
Attachment 222071

I got given a charcoal weber too, sat under a tree for three years until i went to mrs google, bought some heat beads and charcoal and been using it most of the time. Realised that was getting quite expensive to run so got into making my own charcoal, just been using kanuka and cherry tree wood so far but way more satisfying and the charcoal burns a real treat.


Brisket and Puha boilup reheated for breakfast this morning.



Some wild pork chops and ribs, tasty as.



The 44 gal drum used for making the charcoal.



End result, some free charcoal, only cost was a bit of time and some chainsaw gas.