Dinner thread?

[veitnamcam]

Yep about a third of the circumference in a snake...about 5 hour's uncovered the rest in a covered tray with a bit of stock.
I added some freshly fired up coals around 4 hours in as I cooked some sausages fo lunch and the resulting opening to check and turn loses a bit of heat.

[Beaker]

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"

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Agree with that!! Also a mutton or lamb shoulder slow roasted.... (the best I've had, was slow cooked in olive oil for hours, then pulled out and roasted at heat of sun temp, until golden. Apparently, you save the oil and the 4 or 5th cook is the best. This was at a restaurant and managed to talk to the chef. The one I had was the second use of the oil)
Ox tail I think is my pick though. Need a mortgage just to buy enough for a decent feed now though.

[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.

[Dundee]

49 trout caught this year and this feed is the last from the freezer.

Battered.

[Billbob]

Nothing beats a bit of Trout and chips with your Watties....

[Billbob]

A bit more yearling shoulder in a Red wine mushroom stew and mashed spuds... I think I have my recipe just about perfect now.

[Beaker]

Tried something new.
Lamb shanks marinated overnight - chilli powder, mint, soy sauce, white pepper, maple syrup, salt, Korean Red pepper flakes, olive oil and a good slug of vodka (it really pulls the flavors from the mint and chilli, and spreads them aroud the meat well, and doesn't add anything taste wise)


Put in a roasting pan, covered on foil and 140deg c for 3 hours, then 220 uncovered for 20mins.


Really nice, but no soy next time.
And maybe a sprinkle of salt after uncovering.

The meat was amazing texture, and juicey as. But needed more salt,....
And the soy added a not anticipated taste. Live and learn. Still was very edible.

[Shearer]

Going in the oven now.

[hotbarrels]

Roast chicken cooked in the pizza oven with home grown cauliflower, beetroot, pumpkin and spuds.

[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.

[veitnamcam]

Tried something new.
Lamb shanks marinated overnight - chilli powder, mint, soy sauce, white pepper, maple syrup, salt, Korean Red pepper flakes, olive oil and a good slug of vodka (it really pulls the flavors from the mint and chilli, and spreads them aroud the meat well, and doesn't add anything taste wise)
Attachment 226846

Put in a roasting pan, covered on foil and 140deg c for 3 hours, then 220 uncovered for 20mins.
Attachment 226847

Really nice, but no soy next time.
And maybe a sprinkle of salt after uncovering.

The meat was amazing texture, and juicey as. But needed more salt,....
And the soy added a not anticipated taste. Live and learn. Still was very edible.

Looks tasty ��
I would have gone the other way tho and gone hot and fast first,get a bit of char then cover and low and slow with a bit of stock/wine/beer in there.(even water if you are one of those people)

[Shearer]

And after 9 hours in the oven.

[Beaker]

Looks tasty ��
I would have gone the other way tho and gone hot and fast first,get a bit of char then cover and low and slow with a bit of stock/wine/beer in there.(even water if you are one of those people)

Yeah I do that method to - especially if the bbq is on for something else. With these ones I was worried the maple syrup would burn and give a bitter taste (done that before....)
And adding water is for pasta or soup

[Barry the hunter]

man that looks good

[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?