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Thread: Dinner thread?

  1. 11-12-2023, 07:23 PM #7231
    ROKTOY
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    Good bugger of a boss handed out some Christmas pressies today, so I had to christen it tonight.
    Smokey goodness for tea.
    The smell alone is worth it.


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  3. 13-12-2023, 11:54 AM #7232
    Trout
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    FROM START TO FINISH.
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    Sholder sized for oven.
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  4. 16-12-2023, 06:00 PM #7233
    Billbob
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    Venison liver, bacon in a onion and mushroom gravy.

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  5. 16-12-2023, 06:06 PM #7234
    Trout
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    Looks tasty Billbob,i just finished spuds,silverbeet and backsteak topped with mint jelly.
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  6. 16-12-2023, 06:15 PM #7235
    Billbob
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    Haha, did you save the liver from your deer? I'll come and cook it for you ��
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  7. 16-12-2023, 06:21 PM #7236
    Trout
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    I dont gut deer,just take legs and back steaks.
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  8. 16-12-2023, 06:26 PM #7237
    gonetropo
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    liver is so evil it might as well be a vegetable !
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  9. 16-12-2023, 06:35 PM #7238
    Billbob
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    Quote Originally Posted by gonetropo View Post
    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
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  10. 17-12-2023, 09:40 PM #7239
    flock
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    doz oysters once, a year and not every year either, whitebait once a year. You really appreciate them when they are that rare.
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  11. 18-12-2023, 09:16 PM #7240
    Beaker
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    Squid tentacles, prawn, Chilli garlic and tomato, spaghetti.
    Super fast, easy as and a good chew.

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    Please excuse spelling, as finger speed is sometimes behind brain spped........ Or maybe the other wayy.....
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  12. 19-12-2023, 10:02 PM #7241
    veitnamcam
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    Home kill mutton shoulder still on the ribs....6 hrs in the webber. Bloody delicious.
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    "Hunting and fishing" fucking over licenced firearms owners since ages ago.

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  13. 20-12-2023, 12:02 AM #7242
    Dicko
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    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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  14. 20-12-2023, 09:12 AM #7243
    veitnamcam
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    Quote Originally Posted by Dicko View Post
    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.
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  15. 24-12-2023, 06:45 PM #7244
    Billbob
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    Fresh leg of goat ready to be slow roasted tomorrow..

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  16. 24-12-2023, 09:21 PM #7245
    Inder
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    Quote Originally Posted by veitnamcam View Post
    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.
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« Dunninghams Lamb and Mint Sausage Mix

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