Dinner thread?

[Nick-D]

Little bit of bush tucker. Mexican beans and rice tacos with cheese, freshly shot chilli seasoned venny eye fillet, and some watercress from the creek.

Bit better than the old dehys. Just needed a little tabasco.

Sent from my CLT-L09 using Tapatalk

[Beaker]

Little bit of bush tucker. Mexican beans and rice tacos with cheese, freshly shot chilli seasoned venny eye fillet, and some watercress from the creek.

Bit better than the old dehys. Just needed a little tabasco.

Sent from my CLT-L09 using Tapatalk

Chilli flakes and best foods mayonnaise.... Maybe better than tabasco? Just a thought

Maybe mirin, garlic, ginger and chilli. Couple of options.


Looks great though.
Tacos / Wraps are so great - put all components out, and the eatter mixers what they want.

[Nick-D]

Chilli flakes and best foods mayonnaise.... Maybe better than tabasco? Just a thought

Maybe mirin, garlic, ginger and chilli. Couple of options.


Looks great though.
Tacos / Wraps are so great - put all components out, and the eatter mixers what they want.

At home I go hotsauce and jap mayo mix, or a traditional taco sauce/salsa.

None of those options 4 hours hike into the native though! Happened to be some chili seasoning left at the hut so made do with what we had.

Sent from my CLT-L09 using Tapatalk

[Fat belly Dog]

Dinner tonight will be a young nanny converted into Moroccan stew, marinated the back steaks in Moroccan spices and yogurt overnight, fried off onions, garlic, bell chili peppers (fning hot). Bit of veggie stock, tomato paste, dried apricot's and some herbs, spuds and sweet potato into the camp oven and on slow cook over the chippy this afternoon...

[veitnamcam]

I have cooked a lot of meat in my life both flash fried medallions etc and slow cooked shoulders and shanks etc but this I think might be the best meat I have ever cooked!....Well in recent memory at least.

Beef cheeks trimmed and covered in rub.

10 hours later.



The only annoyance is the price of the beef cheeks and tje fact that I bought a rub for the first time ever and it was good and I dont know what is in it.

[Black Rabbit]

I have cooked a lot of meat in my life both flash fried medallions etc and slow cooked shoulders and shanks etc but this I think might be the best meat I have ever cooked!....Well in recent memory at least.

Beef cheeks trimmed and covered in rub.
Attachment 226741
10 hours later.
Attachment 226742
Attachment 226744
Attachment 226745
The only annoyance is the price of the beef cheeks and tje fact that I bought a rub for the first time ever and it was good and I dont know what is in it.

This is good. What rub you used to cover it? I have similar method, use red rice and salt and first step is to age the beef in a earthen jar, large one for 3 days.

[veitnamcam]

This is good. What rub you used to cover it? I have similar method, use red rice and salt and first step is to age the beef in a earthen jar, large one for 3 days.

This one.

[Nick-D]

I have cooked a lot of meat in my life both flash fried medallions etc and slow cooked shoulders and shanks etc but this I think might be the best meat I have ever cooked!....Well in recent memory at least.

Beef cheeks trimmed and covered in rub.
Attachment 226741
10 hours later.
Attachment 226742
Attachment 226744
Attachment 226745
The only annoyance is the price of the beef cheeks and tje fact that I bought a rub for the first time ever and it was good and I dont know what is in it.

Yum, just got. Given some cheeks, best fire up the smoker. What temp you go for?

[veitnamcam]

Yum, just got. Given some cheeks, best fire up the smoker. What temp you go for?

I just go a snake and bung a tray of water in there to moderate/stabilize temp.

was sitting around 140-150 c on the lid temp gauge but I have found that to be quite optimistic for temp on my one at least.

[Beaker]

I just go a snake and bung a tray of water in there to moderate/stabilize temp.

was sitting around 140-150 c on the lid temp gauge but I have found that to be quite optimistic for temp on my one at least.

Have you ever tried one of those remote meat probes?

I've been thinking about getting one, but unsure which one and also how they hold up on a hot and fast over charcoal.

[Nick-D]

Have you ever tried one of those remote meat probes?

I've been thinking about getting one, but unsure which one and also how they hold up on a hot and fast over charcoal.

I use a thermopro, awesome bit of kit. Mine has a few probes that monitor both meat and bbq temps. The Probe and wire is just a thermocouple, all stainess so holds up to the heat no worries. Wires run to a unit that hangs on the bbq handle then you have a wireless unit that sits by your beer.

Takes all the guesswork out. Primo for dialing in fussier cuts like venny back leg



Sent from my CLT-L09 using Tapatalk

[veitnamcam]

Have you ever tried one of those remote meat probes?

I've been thinking about getting one, but unsure which one and also how they hold up on a hot and fast over charcoal.

I've only got a instant read probe type ATM.

[Nick-D]

I just go a snake and bung a tray of water in there to moderate/stabilize temp.

was sitting around 140-150 c on the lid temp gauge but I have found that to be quite optimistic for temp on my one at least.

Yeah those lid probes sit high in the dome so always way hotter.

Sent from my CLT-L09 using Tapatalk

[ROKTOY]

Ox tail, mutton shanks, and beef cheeks are at on the top of my favourites list.
The texture of a cheek is a li bit different.
"Very nice"

Sent from my SM-G990E using Tapatalk

[veitnamcam]

Ox tail, mutton shanks, and beef cheeks are at on the top of my favourites list.
The texture of a cheek is a li bit different.
"Very nice"

Sent from my SM-G990E using Tapatalk

Texture was somewhere between butter and jelly...had to have literally razor sharp knife and be careful to get a "Slice"