Dinner thread?

[bunji]

@JessicaChen We brought our commercial Meat Smokers years ago at a foreclosure auction of a Farm Gate type business supplying the Ski Resorts down here & it had a heap of accessories in boxes that came with them .The one we got is similar to this but in all Stainless Steel & has the option of connecting a little weighted hose you put in a jar/ jug full of your Marinade/Brine mix & just keep pumping it in until the desired amount is used .

So like with this Wapiti meat in the pic sitting in the brine mix ,l just set some aside in a jar before putting in the meat & use that to keep injecting the meat while it sits in the Brine . It just has thick Gauged needles that have multi holes in the pointy end to push the marinade through out the meat .

It really is just Set & Forget cooking ,l was smoking some of our Home Made Game Sausages any way ,so simply Brined the meat in the fridge for 18 hrs before hand & then set it in the Smoker while l was doing the batches of Sausages ,that is the beauty of the Smokers they have meat thermometers with Alarms so it just monitors itself & turns off when the cooking is done .As with this batch of Sausages etc ,l simply whack it in ,go work in the paddocks & have it planned around Lunch & Smoko for batches to be done & just load up the next lot & go do what needs to be done .


https://lownslowbbq.co.nz/collection...-grip-injector

[Sarvo]

100% all home/bush produced - free
Well - Wifi says the dab of Mayonnaise is not

Veni Shanks

[Moa Hunter]

What sort of syringe do you use to for the brine injections? @bunji
Meat like that is a treasure, seems like it takes a lot of care to get it looking (and presumably tasting) that perfect.

A commercial butchers supplier will have Brine needles and plastic tube, then just use a plastic syringe as a metal brine syringe can set you back a few bucks

[tamamutu]

What a colourful looking meal, spuds look beaut.

100% all home/bush produced - free
Well - Wifi says the dab of Mayonnaise is not

Veni Shanks

Attachment 190804

[JessicaChen]

Made some venison, red wine, mushroom pies/pastries last night. I don't know how to work with pastry and dough so they look a bit funny, but they taste great. And i had half a bottle of wine left to enjoy with them.
Meanwhile I had some leg roasts brining for 48 hrs and they are now in the oven roasting with some bacon wrapped around them. Hopefully they will turn out okay.

[JessicaChen]

100% all home/bush produced - free
Well - Wifi says the dab of Mayonnaise is not

Veni Shanks

Attachment 190804

What is that pink slaw on the left side? Is it beetroot? I want to make it.

[7.62]

Not what you would normally use veni steak for but satay venison with coconut milk rice. Came up really well with the veges having a decent amount of crunch but the steak was still tender. Prefer it a lot spicier but had to make it family-friendly!

[Beaker]

Mrs was feeling cold, and said she'd like some hot and sour soup.
So, my first attempt....
30 mins of cutting stuff..



A few steps later...


Looks bloody crap, tastes bloody amazing and on point for a great restaurant.

I don't normally get worried or overly happy about a dish, but this one I'm over the moon with. Bloody fantastic, and actually really simple (just a shit ton of cutting things, to match stick size. Also did do a big batch, so 3 more feeds in the freezer)

[MSL]

Mrs was feeling cold, and said she'd like some hot and sour soup.
So, my first attempt....
30 mins of cutting stuff..

Attachment 191438

A few steps later...
Attachment 191439

Looks bloody crap, tastes bloody amazing and on point for a great restaurant.

I don't normally get worried or overly happy about a dish, but this one I'm over the moon with. Bloody fantastic, and actually really simple (just a shit ton of cutting things, to match stick size. Also did do a big batch, so 3 more feeds in the freezer)

I does look shithouse, but man I’ve got a soft spot for hot and sour soup, so I’d take a punt.


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[bunji]

@Beaker When you get a chance can you post a rough recipe that you use up ,l have had a real soup craving of late & like to try something different .
@7.62 we do that quiet often as the Fallow we get just 40mins down the road really suits it ,amazing how it tastes even better the next day .
@JessicaChen Looks the goods ,how did the roasts turn out ?

[JessicaChen]

@JessicaChen Looks the goods ,how did the roasts turn out ?

Roasts turned out amazing. Forgot to post pictures here. Made a nice gravy on the side too. A bit too well done for my liking, probably just needed 10 mins less cooking time, but it was still perfectly tender and moist. Probably helped that the deer was so young and tiny.

Mrs was feeling cold, and said she'd like some hot and sour soup.
So, my first attempt....
30 mins of cutting stuff.

Looks bloody crap, tastes bloody amazing and on point for a great restaurant.

I don't normally get worried or overly happy about a dish, but this one I'm over the moon with. Bloody fantastic, and actually really simple (just a shit ton of cutting things, to match stick size. Also did do a big batch, so 3 more feeds in the freezer)

It looks great to me. Ive been craving some hot and sour soup as well. Have all of the ingredients but havent gotten to making it yet.

[bunji]

@JessicaChen; Good stuff did you try brining/pumping them ? as for me it was a game changer once my Chef mates showed it to me & pumping the meat even with that easy Apple juice based Brine / marinade, l used on that big lump of Bull Wapiti, means the meat is basically steamed from the inside out, really adding to the tenderness & tasty Venison ,really good with Goat as well & all my Wapiti will be done with it from now on .

Feels pretty good when your Hunting provides restaurant quality meals for the family hey ,well done

[JessicaChen]

@JessicaChen; Good stuff did you try brining/pumping them ? as for me it was a game changer once my Chef mates showed it to me & pumping the meat even with that easy Apple juice based Brine / marinade, l used on that big lump of Bull Wapiti, means the meat is basically steamed from the inside out, really adding to the tenderness & tasty Venison ,really good with Goat as well & all my Wapiti will be done with it from now on .

Feels pretty good when your Hunting provides restaurant quality meals for the family hey ,well done

Yep I brined them for 48 hours in a soy sauce/worcester sauce brine. Didnt have the tools to pump but the pieces were small so probably didnt need it too badly. Will try apple brine next time.

[tamamutu]

Roasts turned out amazing. Forgot to post pictures here. Made a nice gravy on the side too. A bit too well done for my liking, probably just needed 10 mins less cooking time, but it was still perfectly tender and moist. Probably helped that the deer was so young and tiny.
Attachment 191478Attachment 191479


It looks great to me. Ive been craving some hot and sour soup as well. Have all of the ingredients but havent gotten to making it yet.

Lokks pretty good to me

[hotbarrels]

Fired up the braai and cooked beef fried rice tonight.