Tim
Do any look like the beasty on the left? Don't worry if they look a little fluffy right now I'm sure you will soon figure out how to transform at least one into the perfect roast.Did these yesterday for a friend.
John
Tim
Do any look like the beasty on the left? Don't worry if they look a little fluffy right now I'm sure you will soon figure out how to transform at least one into the perfect roast.Did these yesterday for a friend.
John
Thats a wicked set up
"Thats not a knife, this is a knife"
Rule 2: Always point firearms in a safe direction
CFD
tps://www.timeanddate.com/countdown/generic?iso=20180505T00&p0=264&msg=Dundees+Countdo wn+to+Gamebird+Season+2018&font=cursive
Gidday John M,
under the iron is a pit dug with a embers in it? or do you burn the wood above the iron? Have to say thats a sweet set up driving it like that!
Pointer
About half way in the 200ltr drum is a mesh and the wood is burned on this.The embers fall through and are removed with a shovel from the bottom and placed where needed on the sheets of iron to control the cooking heat more at the legs and shoulders less in the middle.The embers give a slight smoke flavour to the meat. If the iron is not used moisture from the ground can reduce the life of the embers and some unwanted flavours can taint the meat.The lamb [a late lamb from last year] and the pig in the photo are about 2hrs from ready.
John
Last edited by john m; 09-12-2012 at 08:57 PM.
Fat buckets ready behind the spits with brushes at the ready too apply more if need be
"Thats not a knife, this is a knife"
Rule 2: Always point firearms in a safe direction
CFD
tps://www.timeanddate.com/countdown/generic?iso=20180505T00&p0=264&msg=Dundees+Countdo wn+to+Gamebird+Season+2018&font=cursive
Pig on a spit. Yum. I would be sucking bones until the sun came up.
It takes 43 muscle's to frown and 17 to smile, but only 3 for proper trigger pull.
What more do we need? If we are above ground and breathing the rest is up to us!
Rule 1: Treat every firearm as loaded
Rule 2: Always point firearms in a safe direction
Rule 3: Load a firearm only when ready to fire
Rule 4: Identify your target beyond all doubt
Rule 5: Check your firing zone
Rule 6: Store firearms and ammunition safely
Rule 7: Avoid alcohol and drugs when handling firearms
Buckets contain two different basting recipes one for pork one for lamb and the lamb gut cavity contains fresh mint and rosemary.
"Thats not a knife, this is a knife"
Rule 2: Always point firearms in a safe direction
CFD
tps://www.timeanddate.com/countdown/generic?iso=20180505T00&p0=264&msg=Dundees+Countdo wn+to+Gamebird+Season+2018&font=cursive
They were a real good feed.But asking for the basting recipes well that would be a step too far!
I had a lamb on a spit for my 30 th. used Manuka for wood and boned the whole thing out, evened the meat out and had it as a great big rolled roast on a spit. Worked really well
If my work annoys me, I cull them
"Thats not a knife, this is a knife"
Rule 2: Always point firearms in a safe direction
CFD
tps://www.timeanddate.com/countdown/generic?iso=20180505T00&p0=264&msg=Dundees+Countdo wn+to+Gamebird+Season+2018&font=cursive
Dundee my marinade recipe for venison is guarded by six SAS rangers 24/7. There are too many internationally acclaimed chef's trying to learn the secret ingredients. It is right up there with Colonel Sanders eleven herbs and spices and Coca Cola.
It takes 43 muscle's to frown and 17 to smile, but only 3 for proper trigger pull.
What more do we need? If we are above ground and breathing the rest is up to us!
Rule 1: Treat every firearm as loaded
Rule 2: Always point firearms in a safe direction
Rule 3: Load a firearm only when ready to fire
Rule 4: Identify your target beyond all doubt
Rule 5: Check your firing zone
Rule 6: Store firearms and ammunition safely
Rule 7: Avoid alcohol and drugs when handling firearms
Asados mmmmmmmmmmmmmmmmmmmmmmmmmmmmm
Machete don't text!
(.)(.) = :-)))
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