Pic doesn't say much but one of the best venison feeds I've ever had. 4 hr slow cooked red yearling shredded shoulder tacoshttps://uploads.tapatalk-cdn.com/201...f5740272e9.jpg
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Pic doesn't say much but one of the best venison feeds I've ever had. 4 hr slow cooked red yearling shredded shoulder tacoshttps://uploads.tapatalk-cdn.com/201...f5740272e9.jpg
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Was down Haast for the last few days visiting and had a feed of some Beefallo put on for tea one night.
Hereford crossed with American Buffalo.
Had no idea this was possible, especially when looking at the animals running around together.
Have to say it was the best beef I have eaten. Ton of flavour. Not fatty but tasted like it was. Almost buttery.
Left with a chilly bag full so having some tonite.
Not a great pic on my phone as was pissing down and on dusk but the Buffalo just run with the beef. All great mates. https://uploads.tapatalk-cdn.com/201...6b92ae4065.jpg
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I heard of this some years ago - cannot remember where (think it was in Waikato - no not the beer Waikato Gadget)
Exact same words - how flavorsome and tender etc
All the rage has been Re the "Wagyu Beef" - I tried it (mate grazes 4-600 in Kapiti for Company that Exports to Japan etc) and yea-na - was OK - but I was somewhat disappointed after all the hype
We get 99% of our beef off the family farms which is Jersey, Hereford cross.
It is good real good. They're on excellent tucker year round and I thought had no equal and I have had all the rave cuts from all over the place.
But flavour wise, the Beefallo is better again. Maybe just coz it is new to me but very unique.
I have dibs on a half Beefallo next year. He is only a year old now. [emoji16]
Apparently they're crazy and jump out of or destroy any yard and fence. Hard to farm so maybe why they're not so well known.
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They have no long term plans. They ones they have, have destroyed enough of the farm apparently [emoji16]
The yearling I am getting half of is already as big as an adult. Brindle coat. I wouldn't mind the skin.
I will keep some aside for you when I buy mine.
I doubt they will breed them for sale as they were an accident in the first place.
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Wifeys home made pizza.
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If she has time she makes the bases as well but these are supermarket ones.....She makes it and I just add a bit of H&P sauce and a lot of Tabasco sauce then bang it in the oven [emoji108]
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HP Sauce... I survived boarding school dining due largely in part to HP. Good stuff, even though it's made in Netherlands these days(!?)
They just keep getting BIGGER - and sweeter
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Rainbow dry brined garlic herb salt brown sugar.
Streaky bacon down the middle.
Smoked with maple.https://uploads.tapatalk-cdn.com/201...cf03e651cc.jpghttps://uploads.tapatalk-cdn.com/201...e0ebb3929c.jpg
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Hahaha wish sea lettuce tasted like that! Then it'd have a use apart from fertilizer
Snapper with white wine, chillis and herbshttps://uploads.tapatalk-cdn.com/201...06f1e95141.jpg
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Oh yeh that would do for dinner.
Its been pretty tough going at our house lately.
Venison steak mushrooms onions chips and eggs.
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Smoked snapper wings.
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Fresh pan fried snapper portions with fish and chip shop chips
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Blue cod and gurnard on a bed of mash with a hollandaise sauce.
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Thank god its payday tomorrow so the wife can buy stuff pre processed/ homodginised /sanitised /stabilised/concentrated/reconstituted/coloured and pre packed in plastic/foil and cardboard.
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Yes yes they were......had smoked meat from the frame and head in my sandwidges for lunch today too. It is the best meat for that as the meat from the head is full of fats and oils that set in the fridge and the meat does not dry out....covered with clad wrap will last for days and days and still be moist and smooth.
Mussels with garlic, chilli and onions.
King fish marinaded in Chinese cooking wine and soy sauce (equal parts), and a little ginger and chilli, for 20mins, then high temp frypan for not alot.
And some toasted bread, for sucking up the mussel juice...
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Rather tasty and the kids loved it too.
Fresh kingfish for afternoon smoko.
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Smoked kingfish for tea.
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Never had it fresh before and dam it is GOOD!
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Shit its only a quarter but theres a heap there. This little sunbeam is a trooper
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A couple of lamb racks.... oh and eggs, said etc......
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Free range leg of lamb, done hot and fast over hardwood lump charcoal, https://uploads.tapatalk-cdn.com/201...2ad1341e23.jpghttps://uploads.tapatalk-cdn.com/201...201df0b217.jpghttps://uploads.tapatalk-cdn.com/201...37ff7d0d4d.jpg
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There is some nice aged veni steak freshy sliced sitting on the bench undercover....family have all eaten but it is so bloody hot and humid I cannot bring myself to eat....itll be veni steak at midnight again.
Hi all I'm still eating trout,last night was crumbed trout free range egg and chips with a splash of watties.:D
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https://uploads.tapatalk-cdn.com/201...3cdcfcde55.jpgcut this one up this morning, not a lot of fat but really nice condition. Can’t wait to have a bit
Just slid a couple of goat rear 1/3rds into the pizza oven at 200deg. First test run on 'big cuts' in the oven. Had to import a big arse roasting dish from the USA.
Had pizza's last night, and the oven was still at 150-170deg this morning with no door on it (haven't made one yet ....)
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It was basted with fresh lemon juice and olive oil, and seasoned before it went in. Its been in an hour, and basted again a couple of times. Just pulled it out, put a cup of home made mead in a small stainless bowl inside the roasting dish and covered with foil. Will check it in another hour.