Dinner thread?

[Billbob]

liver is so evil it might as well be a vegetable !

Hahah your not a meat eater until you can eat it

If you overcook it it's terrible, but just right it's delicious

[flock]

doz oysters once, a year and not every year either, whitebait once a year. You really appreciate them when they are that rare.

[Beaker]

Squid tentacles, prawn, Chilli garlic and tomato, spaghetti.
Super fast, easy as and a good chew.

[veitnamcam]

Home kill mutton shoulder still on the ribs....6 hrs in the webber. Bloody delicious.

[Dicko]

VC,
That shoulder looks very good!
Now have you cooked it in a dish in a stock or just captured the cooking juices in a bowl to knock up a gravy?


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[veitnamcam]

VC,
That shoulder looks very good!
Now have you cooked it in a dish in a stock or just captured the cooking juices in a bowl to knock up a gravy?


Sent from my iPhone using Tapatalk

Just put half an inch of water in it to stabilize temp and keep meat moist and dish catches the fat to stop flare ups.
Didn't make a gravy this time just had a mint sauce instead.

[Inder]

Just put half an inch of water in it to stabilize temp and keep meat moist and dish catches the fat to stop flare ups.
Didn't make a gravy this time just had a mint sauce instead.

That's a nice way to do it. I recently did a goat leg and it came out dry and chewey.

[veitnamcam]

That's a nice way to do it. I recently did a goat leg and it came out dry and chewey.

Sounds like adding a bit of moisture would help then or you could foil wrap or "boat" it after the first hour or so.
After the first hour it's pretty much absorbed almost all the smoke flavor it is going to anyway.

[Inder]

Sounds like adding a bit of moisture would help then or you could foil wrap or "boat" it after the first hour or so.
After the first hour it's pretty much absorbed almost all the smoke flavor it is going to anyway.

Yes Planning to add a bit of water. I once did the foil wrap thing but it tasted like it got boiled, I am sure my mistake somehow. BTW do you do direct on coals or indirect?

[Billbob]

Fresh leg of goat ready to be slow roasted tomorrow..

[Inder]

Fresh leg of goat ready to be slow roasted tomorrow..

Attachment 240137

Really looking forward to your method, recipe and end result.

[Beaker]

Home made pizza's and a Spanish import (rather nice to)


Oh and dessert for tomorrow sometime...

[MB]

First batch of cold smoked trout for Christmas breakfast. No Pressure! Turned out amazing. Much prefer it to hot smoked. I now like eating trout. Merry Christmas!

[veitnamcam]

Xmas lunch at work.
Half a boned out pig rolled onto the spit.
6hr cook ready for lunch.

[veitnamcam]

Xmas lunch at work.
Half a boned out pig rolled onto the spit.
6hr cook ready for lunch.

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