My boy Scapa (named after Scapa Flow). Four months old at the moment. We’ve been working hard on those early stages of the Blueprint. A lot of work, but he’s shown great development already. Can be a...
Liked On: 29-03-2022, 05:20 PM
My boy Scapa (named after Scapa Flow). Four months old at the moment. We’ve been working hard on those early stages of the Blueprint. A lot of work, but he’s shown great development already. Can be a...
Liked On: 29-03-2022, 04:37 PM
MB sounds good mate. Got a couple of goat leg roasts in the freezer. Might have to crack one out and try this method over the weekend. My go-to recipe for goat legs is to do a dry rub of spices...
Liked On: 29-03-2022, 09:19 AM
Its definitely a concept that people are beginning to pay a lot more attention to. Highly recommend having a look at ‘The Whole Fish Cookbook’ and ‘Take One Fish’ by an Australian guy called Josh...
Liked On: 24-03-2022, 06:50 PM
I don’t add fat to my veni mince. Like to keep it nice & lean. For certain meals/products I’ll add fat in at the time of making, but the mince I package up is always fat free.
Liked On: 22-03-2022, 07:47 PM
Wouldn’t eat it at home, wouldn’t eat it in the bush. My thinking is that any food I take in with me ain't coming out, so a marginal amount of extra weight to bring along a decent meal is worth it.
Liked On: 22-03-2022, 06:47 PM
Wouldn’t eat it at home, wouldn’t eat it in the bush. My thinking is that any food I take in with me ain't coming out, so a marginal amount of extra weight to bring along a decent meal is worth it.
Liked On: 22-03-2022, 06:35 PM
Can never go wrong with a good burger! 80% veni/20% pork fat patties on homemade brioche buns, home pickled red onion, pickles my mate made, iceberg, cheese & a burger sauce I whipped up while the...
Liked On: 21-03-2022, 02:46 AM
Can never go wrong with a good burger! 80% veni/20% pork fat patties on homemade brioche buns, home pickled red onion, pickles my mate made, iceberg, cheese & a burger sauce I whipped up while the...
Liked On: 20-03-2022, 08:27 PM
25/08IMP I’ve done that a couple of times. I whisk em up in a bowl at home with some salt & pepper & some grated cheese & then vac pack. Longest I’ve had em out in the field would be like 3 days....
Liked On: 17-03-2022, 09:38 PM
MB sounds good mate. Got a couple of goat leg roasts in the freezer. Might have to crack one out and try this method over the weekend. My go-to recipe for goat legs is to do a dry rub of spices...
Liked On: 17-03-2022, 09:26 PM
Can never go wrong with a good burger! 80% veni/20% pork fat patties on homemade brioche buns, home pickled red onion, pickles my mate made, iceberg, cheese & a burger sauce I whipped up while the...
Liked On: 17-03-2022, 07:42 PM
Can never go wrong with a good burger! 80% veni/20% pork fat patties on homemade brioche buns, home pickled red onion, pickles my mate made, iceberg, cheese & a burger sauce I whipped up while the...
Liked On: 17-03-2022, 05:26 PM
From the look of it it appears to be about identical to the ones for my Havalon Piranta. I’d expect most of those style knives to have a relatively standardised blade. I use a 60A blade in my...
Liked On: 14-02-2022, 11:54 PM
I haven’t shot nearly as many animals as many of you, but I’ve never had an animal walk away from a 130gr SST from my .270. Most have dropped on the spot & none have gone more than about 10-15m. Have...
Liked On: 08-01-2022, 10:12 PM