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Dug a bag out of the freezer labeled "LOIN" which was odd cos all veni is labeled "back,steak,stew"
Now defrosted i can see it is a wild sheep back steak( before we go into the wild debate again IMHO if the cocky says "there are some wild sheep up the back if you can get a couple I want one" its wild)
Im thinking seared and rested like a whole veni back steak?
Ideas please bearing in mind I have just got a new bbq;):thumbsup:
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Yep seared and rested then sliced into thin bits and smacked into a roll with mint sauce!!:thumbsup:
Yeah mate get the bbq hot as and roll it to sear each side. When We do back steaks, whole scothies etc we have the lid down.
Im thinking a marinade first?
INCINERATE it on your new toy. go on you know you want to.
Snapper, Gurnard and chips for tea at our house
Trimmed of sinu and fat .
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Trimmed bits on bbq to fat the plate and treat the dogs.
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So that was you upsetting my siestaQuote:
Originally Posted by mikee
Fresh today i hope Mikee?
Cupboards are pretty bare but i knocked up a marinade that should be pretty good.
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Ill turn them every 15 or so until Im ready to cook
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must be scorching it right about now???????:yum::yum::yum:
Na doris doesnt finish work till 7
geeze can ya wait that long
Consensus seems to be burn the fuck out of the outside and leave the middel raw!
Situation normal :D:thumbsup:
infidels
low n slow for long time keeps the juices moist
Its steak not stew!
Bit dark outside but you will get the idea.
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pink n moist on the inside just the way its meant to be
Oh and of course the cutting board was washed between raw and cooked!
It was bloody fantastic :thumbup:
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Farkin Laaaaaaaaaamb sandwich!!!!! yummmm:thumbsup:,those plates still fuck me up they like give me an epi fit or something.
LMAO!Quote:
Originally Posted by Neckshot
sorry mate its just the plates we have.
We like them.
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ill post you a set with nude sheilas on them;)
HahaQuote:
Originally Posted by geezejonesy
VC that looks fantastic. Feral or not, I would wrap my laughing gear around that
Looks good VC. Not sure I would have poured those maggots in the last pic all over it though? :wtfsmilie:Quote:
Originally Posted by veitnamcam
Was it a fly blown sheep mate? :P
Ha ha. Cupboards were a bit bare not much to choose from to go with it
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Another way to try is brown the outside then in the oven at about 200 degrees for 20 minutes. Chops done that way are great too, but only about 15 minutes for chops
Pretty much what I did. Browned both sides put on warming rack and closed the lid then turned it off and waited 15 oddQuote:
Originally Posted by stug
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Nice job mate, wish i could just casually find a bloody tenderloin in my freezer :oh noes:
