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Thread: Dinner thread?

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  1. #1
    OPCz Rushy's Avatar
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    Jun 2012
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    Nor West of Auckland on the true right of the Kaipara River
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    Quote Originally Posted by Beaker View Post
    Delivery's?
    Mate they are going fast. I had four of them yesterday. When this whole thing is behind us I reckon we need to arrange a day of plinking down on my range and spit roast that sheep of Ryan’s. We won’t need chocolate marshmallow eggs but some mint sauce would be useful.
    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

  2. #2
    Member
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    Jan 2013
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    Home - mainland nz, actual - Auckland
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    Quote Originally Posted by Rushy View Post
    Mate they are going fast. I had four of them yesterday. When this whole thing is behind us I reckon we need to arrange a day of plinking down on my range and spit roast that sheep of Ryan’s. We won’t need chocolate marshmallow eggs but some mint sauce would be useful.
    I'm in for that!
    Please excuse spelling, as finger speed is sometimes behind brain spped........ Or maybe the other wayy.....

  3. #3
    Member
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    Pork belly

    Name:  IMG_20200411_134404.jpg
Views: 232
Size:  2.88 MB

    Five spice powder and salt and pepper on meat side. Dry skin and prick all over with point of knife. Rub over with vinager. Cover in 3-5mm of rock salt.
    Name:  IMG_20200411_134931.jpg
Views: 245
Size:  3.86 MB

    Cook for hour at 180 c.
    Then rub salt off. Get rid of tin foil. Back in under grill on a low rack for 30mins.
    Name:  IMG_20200411_162513.jpg
Views: 195
Size:  3.16 MB
    Name:  IMG_20200411_163127.jpg
Views: 213
Size:  3.82 MB

    THE best crackle on pork belly.
    Please excuse spelling, as finger speed is sometimes behind brain spped........ Or maybe the other wayy.....

  4. #4
    Member Shearer's Avatar
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    Sep 2013
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    Tasman
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    Quote Originally Posted by Beaker View Post
    Pork belly

    Attachment 135862

    Five spice powder and salt and pepper on meat side. Dry skin and prick all over with point of knife. Rub over with vinager. Cover in 3-5mm of rock salt.
    Attachment 135863

    Cook for hour at 180 c.
    Then rub salt off. Get rid of tin foil. Back in under grill on a low rack for 30mins.
    Attachment 135864
    Attachment 135865

    THE best crackle on pork belly.
    Awesome. Mrs Shearer is especially impressed.
    Experience. What you get just after you needed it.

 

 

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