Dinner thread?

[veitnamcam]

4 hours smoking at 90-100deg c hoggart brisket/ribs/belly.
Overnight marinade in Cully's hot buffalo wing sauce.

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[nevereadyfreddy]

Yummmmm

[rambo rem700]

Charcoal pork spare ribs

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[R93]

Just made a couple batches of venny bacon.
Done a wet cure and a maple cure.
All in the chiller for next 5 days at least.
What I didn't use in bacon I cut into steak. Just tried a bit as this animal was bow shot and run a fair ways.
Thought it might be chewy as well as a bit rutty.
Couldn't be more wrong. Beautiful cut of meat with a clean delicious tasting fat.
Can't believe this animal had so much fat on him considering where and when he was shot.
Some places he had well over an inch in hard fat.


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[dannyb]

Just made a couple batches of venny bacon.
Done a wet cure and a maple cure.
All in the chiller for next 5 days at least.
What I didn't use in bacon I cut into steak. Just tried a bit as this animal was bow shot and run a fair ways.
Thought it might be chewy as well as a bit rutty.
Couldn't be more wrong. Beautiful cut of meat with a clean delicious tasting fat.
Can't believe this animal had so much fat on him considering where and when he was shot.
Some places he had well over an inch in hard fat.


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I like my steak rare but even that is a bit rare for me healthy looking beast for sure he wss in good condition

[veitnamcam]

Cut its head and tail off just minutes before to stop it flapping so I could season and flour it before going in the butter.https://cloud.tapatalk.com/s/5ca5b85e...404_203807.mp4



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[Beaker]

Whole beef fillet, and some other stuff ( the spuds were rather nice, boiled and then smashed with butter and fried). Rather nice....

[NRT]

Your teas always look delicious

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[Beaker]

Your teas always look delicious

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Thanks for that.
I also have quite the opposite looking to.... normally still tastes OK though!

There are some awesome cooks on this forum. So of the food looks amazing an I for one have certainly got some ideas from some posts.
Simple is best.

[Marty Henry]

Butter always make things taste better, so does bacon, Ive made bacon a few times also mutton bacon and hams but Ive never thought of doing it with venison as it needs fat in the meat. If I get a deer like that I may well give it a go.

[dannyb]

Right this isn't dinner and I didn't go all masterchef on it but this is the heart out of the red spiker I shot earlier this week, holy hell that is some good eating ! Trimmed up Steve Rinella style as per his YouTube vid, then sliced thinly and fried in butter, brown sugar, onions, garlic with a splash of kinkomans just before it reduced enough to serve.
I'll never biff a good venni heart again.

[Beaker]

The kitchen looks like a flour bomb has gone off.....


The kids are covered, the floor, the bench, etc.... however, out if the mire comes some spoil -

(Spinch for the green, and beetroot for the red)

Add some home made mince from scotch fillet and rump, turned into bolognese..


A splatter of this houses red sauce, and dinner was done.

[dannyb]

Well it felt like a venison back steak kinda day today,
After aging in the fridge for a week I cut the fallow back steak into quarters.
He was a big boy, cooked in butter rare to medium rare on the foreman grill with smashed potatoes, broccoli, cauliflower and grilled tomatoe.
The perfect meal. Life does not get any better.

[veitnamcam]

What is to the right of the steak? doesnt look like smashed spuds.

Steak looks perfect!

Edit I now see they are skin on spuds squished flat in the forman grill....

[dannyb]

What is to the right of the steak? doesnt look like smashed spuds.

Steak looks perfect!

Edit I now see they are skin on spuds squished flat in the forman grill....

Soften then first by boiling then squash them with a spud masher on the grill, it's not a press type grill the butter and steak juice infuses right through them, sooo good