HB is using a Pizza oven - I think the flash "home built one " am I correct ??
That is my point - need fast - otherwise it will dry the meat out - not like in a closed in oven
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We front onto a big Beech Forest that stretches way back when
Had some Goats coming down into lower country back in mid Spring - but they seem to have gone back up (prob due to heat)
"I is a reckon they be sweet meat"
So hoping they will appear again soon (to lazy to go sky-scrapping top of range) they need to come a tad closer !
See in Bin-in local Game Meat Co (can't think of name) had Goat meat for sale
Their Veni is superb and Hare - from Marlborough high Country - wild herb flavors etc
Yes, home made pizza oven.
Yes, mead is in a bowl since I want to roast the vegies in the pan with the meat so want to keep the pan dry, but have a humid atmosphere for the meat until the vegies go in. The mead gives my veni stew the magic flavour so hopefully it will defuse in the covered roasting dish.
Goats were feral, and nice and young, just the way we like them.
I normally cube the meat and stew it but thought I would give the oven a crack.
Got the pizza's down pat now, using home made dough and fresh toppings. I deliberately make excess dough so no one goes hungry, and then cook what's left as peta pockets. Works a treat. Did 15 pizza's last night in 1/2 hour.
Shit I hate my Webber! Especially pork belly and veg!
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Finger licking bloody deliss!!!
Yuck man
My dinner tonight, watermelon rum daquris Attachment 82988
Venny backsteak and sausages tonighthttps://uploads.tapatalk-cdn.com/201...0b5ee61048.jpg
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Snapper cheviche
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I'm glad I went a bit bigger on the internal dimensions on the oven.
It does take an extra 1/2 - 3/4 hour to get up to temp, but it gives you a great cooking space. All three trays just fit inside on the floor and there is still space to have a small fire going to maintain temps. A roasting dish of home made apple crumble followed the meat and veg and was cooked to perfection in an hour.
Even venison steaks get boring but it is still better than chicken!https://uploads.tapatalk-cdn.com/201...013256eb13.jpg
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Duck spring rolls for tea https://uploads.tapatalk-cdn.com/201...3f31e8762f.jpg
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Oh yeh I would wolf those.
Not mine, but I'm going to give it a go to make it!
This looks awesome -
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Oh yeh. Need a taste tester?
My boy is working the odd day with our local butcher for something to do with his schooling.
The local fella makes a damn fine venison sausage and does it cheaper than I can make them if you include the time.
Gave him around 5 kilo of chamois meat and some pork fat to get made into sausages this morning.
My only instructions were to flavour with chilli and garlic.
He showed up here at home after his day with close 10kilo of links. [emoji106]
Had a batch for tea.
Without doubt one of the best game sausages I have eaten.
Smoky, spicey and juicy.
My boy reckons it was all him but he could burn water normally.
I just need to hide them from everyone that will hear about them. [emoji16]
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Snapper (not caught by me obviously) and mussel marinara.
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Left over battered trout fillets were made into trout cakes.
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Boat arriving on Saturday, busy but good day at work, quick after work beer with mates, and home to cook and eat these -Attachment 83513
Great day.
Only issue is that my boy also likes them......
After slogging out of the ruahines last night. I decided it was fried chicken night tonight. https://uploads.tapatalk-cdn.com/201...a1826e9c15.jpg
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What's your fried chicken recipe?
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Cheers. Will give that a go.
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Bacon burgerAttachment 83624
Button mushrooms cooked in butter,Snapper portions seasoned and crumbed and cooked in butter with a dob of Tartea sauce and a squeeze of lemon and some green stuff with french dressing.
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Ha ha no I was told its already got watties but had to give it another squirt.:D