Nothing special. Home kill sausies. Have been using this bbq a bit since Xmas. Even had kids asking ‘can I cook the sausies on it…’
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Nothing special. Home kill sausies. Have been using this bbq a bit since Xmas. Even had kids asking ‘can I cook the sausies on it…’
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Missus is a great cook ,when we were living in Argentina, while l was guiding ,she became great friends with a head camp cook we called Nanna ,she was part Argy /Brazilian & just a lovely lady & fantastic old school cook ,who my wife was teaching to speak English so Nanna could earn more up front of the Ranch .
When we flew out on the Ranches private airstrip for the last time she ran next to the plane ,with her long apron waving , crying ,my wife was heart broken. .
One of our favorite Nanna's recipes ,that my Missus made sure to learn from Nanna was her families old recipe for Olla Bahia de Mariscos con Leche de Coco ,which from memory in English is something like Bahia ,(a region of Brazil her family were from),Seafood & coconut milk Hot Pot .
Basically it is cooked in Ceramic Hot Pots, covered so it steams the Seafood.
Each crock pot is filled with Scallops ,Crayfish ,Paua, Prawns, King Fish,Calamari & mussels , Steamed in a splash of a good White Wine, Olive Oil ,Coconut milk ,chilli & red peppers ,little bit of garlic & Parsley & gently steamed/cooked on the BBQ until just done & served with rice to soak up the goodness.
We both love the food our sports of Hunting & Spearfishing provides & some how it always tastes better when you harvest it & cook it yourself .:thumbsup:
.This is the before Pic as forgot the after as it smelt so good cooking :P
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@tiroahunta Yumbo ,Nothing wrong with home made Mystery Bags on a good old bit of Kiwi Shed ingenuity ,it is a right of passage for your Kiwi Man Card. I taught my kids from a early age how to cook on a open fire BBQ ,as they got old enough to be left alone they would be rewarded with a packet of marshmallows to toast or their all time favorite a Banana in the skin ,wrapped in Al foil ,split down the center & "stuffed" with a couple of rows off a bar of Whittaker's chocolate & placed in the coals until the chocolate melts :thumbsup:
@bunji when I was fishing in Argentina doing an exploratory trip looking for a hoki spawn .
For a couple of weeks of the 3month ordeal we were pulling up cases of scollops.
If they were the same as here I couldn't say but they looked the same except it was the wrong time of year for roe.
Domestic stores cooling stopped working at week one so by the end of the first month it was rancid beef/hard bread/wine and whatever we could get out of the factory and cook ourselves after the ships cooks had gone to bed.
Factory hands were just binning up all these scollops and turfing them out the scuppers.
I kept a case and shucked them and fried up for the midnight meal for the arge Forman and some crew.
Very well received and the next day I was pleased to see they were keeping a few cases aside for a meal.
Later that night I went into the galley and here they are with 3 big pots boiling full of un shucked whole scollops:wtfsmilie::oh noes:
Oh well at least they weren't going back overboard.
@veitnamcam I would have cried :wtfsmilie: One of my greatest fears is eating a crook Oyster or Scallop etc .One of my great pleasures in life is a good feed of Bacon & Eggs ,when we were guiding in Montana everything was brought into camp by horse & so it would turn up in varying degrees of rooted. The first few days after the end of the Elk season we were down to skeleton crew & in clean up & storage mode ,when l thought l will cook up a nice feed of Bacon & Eggs for the big day ahead & use up what was in the ground larder ,as soon as the first egg hit the hot pan the smell had me dry reaching & the yolk was a disgusting Blacky/green color & always wondered how many the cook had sneaked through on the turn .I could not eat eggs for over a year after & l love seafood that much l would hate it to happen with it.With us having spent so much time in hot & tropical climates like PNG ,Top End of Oz & Africa with only basic refrigeration at best, we are always paranoid about food safety, having seen the end result for some poor souls :oh noes:
Venny backstraps that @andyanimal31 gave us too cook while we were off the grid in Central North Island.
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Another top feed at the Bach by the Missus , Argentinian, Seafood Paella from the recipe of our "Nanna" the camp cook while guiding in Argentina with ,Crayfish,Paua,Prawns ,Scallops ,Mussels ,Occy,Snapper .Hit the spot after big day on the water & Hunting with a nice patch of Goats found up a tiger country river offshoot in the Jet Boat . Another 3 Jet Boats rocking up at the Bach Tomorrow so good times just keep on going & there will be a Goat bomb up for our Home made Game Sausages & hopefully a young one for cooking whole on the spit .
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Hell got to have the watties!
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Fallow fawn backstrap.(was almost a yearling and my daughter shot it after shooting it's mum)
Generously seasoned with garlic and herb salt and ground black pepper then coated in rice bran oil and into a well preheated cast iron pan, seared all over for 3-4 min then onto paper towels on a very warm plate and covered with foil for 10 min.
Could've cut it with my finger it was that tender!
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Very healthy looking kai there.
Kids wanted to go for a biscuit run this morning, so whil they were changing etc at the end, it would have been rude to not cast a rod.... Got one and that was enough...
And just got this weber GA bbq a few days ago, so this is the second cook, and was mint.
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Snapper with spring onions and parsley in the guts. Rubbed with olive oil and a bit of salt and pepper. Precooked new Spuds, coated in oil and salt.
Still learning the vent setting/placement of coals thing, but I can see it being used alot. Awesome bit of kit.
BBQed hare meat and potatoe slices.
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Add watties.
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Nice. Ive got the same bbq at my hut. Used it once for chops/sausages and as you say some trial and era getting the vents right and the coals hot. Any tips you learn along the way with yours would be greatly appreciated.
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Get a charcoal starter chimney ,gets coals cranking in that then place in Weber with vents slightly open
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Had a lay day from hunting , but a big day working at the Bach ,getting deer & goats into the Chiller,getting all the seafood sorted & packed into foam boxes on the floor of the chiller etc , us blokes spent the day getting the Smokers & Spits assembled for our 30th Anniversary bash on Friday night & setting up out door lights ,digging fire pit ,getting decent size wood for the Spits & BBQ etc & the boats all fueled up & Dive tanks etc double checked ,for the next couple of days Diving & hunting with the Jet Boats ,while the girls headed into town & got party supplies etc .
So did a easy set & forget cook up for all the crew ,Smoked Venison Rump in my old gas Smoker l will now leave at the Bach & took revenge on the Killer Occy l got attacked by on the dive the other day & did him on a slow simmer for 1 1/4 hrs in a large stock pot of water , on the gas BBQ Wok Burner.
Did him our favorite way for Occy ,our Kiwi version of Argentinian style, Pulpo a la Gallega, with good handful of Salt & Pepper to taste ,fresh Ginger & Chillie to taste ,4 cloves of garlic, sprig of oregano, 2 onions, chopped roughly,1 tablespoon of home made smoked paprika,1 tea spoon of normal paprika, 1/4 teaspoon cayenne,1 juiced lemon ,1/2 a Lime ,all just chucked in with him in the simmering water .
After its done, take it out let it cool & drain ,roughly cut up the meat, that is as tender as butter now (normal scissors will even do it) & toss in a dish with a good glug of olive oil & then do a QUICK sear on all sides on the BBQ grill,(charcoal is better) ,served tossed in with salad & some oriental noodles .The Occy stock left in the pot will be used as the base of the stock for the Argy Seafood Paella at the party .
That will teach the bugger trying to take a bit out of me,in over 30 yrs of diving he was the most aggressive Occy l have ever come across & he had obviously been living on Crayfish for a while, as it was bloody delicious with a distinct Cray flavor ,the stock will be ideal for Paella .:thumbsup:
Smoked Venison Rump ,the Rump is perfect for this as it holds moisture so well
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Killer Occy, Argentinian Revenge
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@300CALMAN Agreed mate people go on about Asian Seafood cooking but me & my missus both prefer South American style for a lot of it ,as it is still very authentic & not over powered by sauces etc .I could live on Argentinian & Brazilian food & me & the missus could live in Argentina quite easily great food , people & morals in the countryside .
Veni shanks browned.
Half a can of beer.
Onions,garlic,chilli,mushrooms and bacon all browned and into the slow cooker, layer of tomato on top and plenty of salt and pepper in between.
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Turned on for a couple of hours before bed and again in the morning....by 3 all the bones just lifted out clean.:drool:
Forgot the finished photo but it was bloody good.
This is basically dinner every night for the remainder of summer unless it’s icecream and fruit. Might give the oven a scrub while the bbq is doing all the work. While I love the nice weather and longer nights cooking in this heats no fun.
Was hoping to impress the brother with a veni roast this weekend, hopefully I can get it done on the bbq. Attachment 188142
@Chelsea Your like l us, we do most of our cooking outside during summer & love it ,nothing wrong with a good BBQ either l prefer to most restaurant meals we have had over the years. :thumbsup:
Heres our tea for tonight Venison cheese pie in my new pie dish,can’t wait to have that after work Attachment 188228
Big balls fish cakes.
Had about 3/4 kilo snapper fillets vac packed in the freezer that needed something doing with.
5 very large spuds whole in the oven for an hour....scoop out insides into a bowl.
Snapper fillets diced up in chunks, seasoned and fried in butter. Rested on a plate while sorting out the rest of ingredients.
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One brown onion one chilli a bunch of green onion and chives,garlic ,salt pepper and the star a kaffire(spelling) lime leaf diced up so fine it's almost dust.
Mixed in together,floured....egged....crumbed.
Shallow fried in the pan in rice bran oil and butter to crisp up then into the preheated oven to finish while cooking the rest.
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Sorry but where did the potato go?
Interesting process, and has great sounding taste. :thumbsup:
Sort of korean bbq, but on a Webber GA.
Pork belly slices on the bbq, then with lettuce leaves and other green shit, plus korean red pepper paste sauce (paste, plus vinager, sugar, chilli, salt)
And some prawns, cause they just taste good.
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Geeze you guys have some fancy meals.
This was lunch,venison and cheese on toast.And that pie was dinner,venny and cheese.
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Couple of mates & family came to the Bach to grab some Venison that has been hanging in the Chiller for a week & come out for a mornings Dive & are going to head back in the morning ,after we have a feed & a few beers tonight, as with the Lock Downs we had not all caught up for ages & they had not seen my Lill Brother for nearly 2 yrs .
So last night just before we went to bed ,l put on some set & forget good stuff in the Smoker, a Rump of Venison & some Ribs from a Home Kill l did a while back . We had a great day diving ,with the Deep Blu Supermarket loaded with plenty of good Kai hitting the deck & the fellas wanted a feed of fresh Crays as well for tea ,so l did up 10 Crays split in half & the missus made up a favorite spicy Greek/Mediterranean topping for them as starters ,as one of the Fellas is a mad Greek & he asks the missus to make it for him all the time .
So it was a decided the girls would just make up a Greek Salad to go with it & mates parents run a winery so there was a assortment of plonk to wash it all down with. :thumbsup:
Spicy Greek/Mediterranean Cray
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Smoked Venison Rump
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Smoked Ribs with Argentinian Spicy Rub
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Lamb on the Hibachi grill.
Soo tasty served up with some fresh salad on the sidehttps://uploads.tapatalk-cdn.com/202...dfe83b04a0.jpg
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Chucked a couple rabbit legs on the BBQ with the sausages.....Superb!
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We managed to score a nice condition Sika yearling on Friday. Brisket and watercress with some home grown spuds was decided as the first meal of choice as per below pics:
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With a bit of pumpkin and kumera, was a tasty meal last night and breakfast today.
Wanting to do something different with the trout I've been catching lately, I decided to have a crack at a raw fish dish.
Trout filleted and cut into chunks, soaked in lemon juice for 2 hours.
Red onion, cherry tomatoes and cucumber rough cut and soaked in white vinegar.
Drain fluids, combine and pour over can of coconut cream then into fridge for few hours.
For a first crack I thought it turned out bloody tasty:thumbs:
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Mmm I think I'll stick too crumbed trout,chips and egg.
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And add watties:)
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