Home made meat lovers.
Wild pork bacon, sun dried tomato venison salami, slow roast pork belly, Texan chili wild pork sausage.
Before and after cheese.
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Home made meat lovers.
Wild pork bacon, sun dried tomato venison salami, slow roast pork belly, Texan chili wild pork sausage.
Before and after cheese.
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Just myself and the Son for tea.
Young hind liver,onion,garlic,bacon,fried in butter,stock added.
Liver heavily seasoned with garlic and herb salt,floured and flash fried and added into sauce rare.
With new spuds from the garden(slightly over cooked them:omg:) and Wifey made a salad before buggering off for netball but unfortunately there was no room left on our plates ;) .
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What's the brew on the balsamic glaze?Quote:
Originally Posted by dannyb
I'd love to say I'm that clever, but you can buy it pre-made :yaeh am not durnk:Quote:
Originally Posted by Beaker
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We need a disappointed emoji......Quote:
Originally Posted by dannyb
It was with great trepidation I attempted this one.
Young Fallow hind quarter bits normally I would slice and fry at supernova and it's awesome everytime.
But into the Webber it went
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Gave it a cullys dark rub...
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I pulled it to rest at 45 degrees c center temp to rest..it rose to 47c.
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Rested for 30 min
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I had actually hoped it would be a little more rare than that but...
Cranked up the coals sliced thick and about a min and a half sear each side.
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The rub and smoke flavor 9 out of ten.
Tenderness 9.5 out of 10...slice inch and a half steak with blunt butter knife with ease.
Texture.....I would have liked more sear.
Next time(and there will definitely be a next time!) A thicker cut from a larger animal to keep the middle more rare and more heat actual fire not just coals for the sear.
I had a bit of a shit week, then doing the what's for dinner run to the freezer. So it's crayfish, whitebait and salmon for dinner.
Rice paper rolls with the crayfish were amazing. A small slice of fresh mango, really was a game changer.Attachment 263056
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Not showing, sliced fresh chilli, mirin, soy sauce, couple drops sesame oil, dipping sauce. Liquid gold.
8 hr slow cooked pork shoulder, for pulled pork on rice , not to shabby at all as the pic shows haha
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70 bucks worth of beef chops.
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Rubbed.
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About an hour smoked indirect heat untill internal temp reached 50deg....rose to 53 while resting, 45min rest.
Reverse sear on some pohutukawa kindeling.
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Expensive but worth it.
Fresh trout fillets and tomato sammies:D
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3 nights in a row of crayfish or flounder for tea it was time for some beef cheeks in the Webber.
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They are always bloody awesome.
Backstrap in red wine onion gravy and mash spud.... life is so good!
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Followed by two helpings of Rhubarb crumble and ice cream......... I need to schedule more walks with @Micky Duck
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Rhubarb, lemongrass and coriander, are 3 flavors that I can't stand. However vanilla ice cream is one of the best. And crumble (oats, ginger, cinnamon, little nutmeg, brown sugar. Awesome)
We got the same size cast iron firepit. Actually my one was a pot, I brought it new and left it outdoor for six months without treating it due to travel and then there is no way to use it again as pot anymore.Quote:
Originally Posted by veitnamcam
From all the posts, I see a lot of differences between NZ way of cooking and Chinese one. That `s why the top complaints from Chinese visitors that TNZ got was the food experience including the experience with Chinese restaurants in NZ. Well I should bring a cast iron pot of 24 inches next time with me, and large steamer for cooking bluecod and if I could get the grouper in southern water.;)
Haha so I take it i can have your share :thumbsup:Quote:
Originally Posted by Beaker
Donkey meat burrito. Or say meat with hot crispy bread. My favorite. Some say to slaughter and eat donkey meat is a brutal act...maybe but it `s really delicious, somehow is better than beef and deer meat depend on how to cook it with what ingredients. I was thinking the other day, in China every year there is a shortage of over one million donkeys. So if I someday I could raise donkey in NZ, then that is premium meat compare to those caged animal living a small quarters.
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steaks marinated In any googleable honey soy marinade, add a spoonful of cherry jam for that full flavour kick.Attachment 265371
You will be able to bring it back from rusted...rust removing disc on angle grinder does wonders on cast iron...Quote:
Originally Posted by Black Rabbit
Terikihi fillets caught in Doubtful Sound and fried up in Upper Caples hut.
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One of these will fit a 4" grinder nicely and do a great job on rust, Just wear gloves, glasses and a heavy jacket as sometimes a stray wire will fly off and stick into you.Quote:
Originally Posted by Micky Duck
https://www.mitre10.co.nz/shop/makit...E&gclsrc=aw.ds
Yes I could but that cost almost nothing and we do need a firepiit though. Now I got a new one from a friend, she only use it once since she heard how castiron cookware is good for digestion and overall health. But it `s too heave she said and too sticky. Surely she do `t know it need pre heat and oil treatment before actually use it.Quote:
Originally Posted by Micky Duck
Currently laid up with a bung ankle so plenty of time to have a play in the kitchen. Also scored a cheap NZ made cast iron pan so spent the day seasoning that up. Our local Pak n Save have started doing tomahawk steaks and they’re priced bloody well and taste as good as any beef I’ve had before. So tonight was a big loaf of Rewēna and cheese style slices of butter on top followed by a big tomahawk seared off in the new cast iron and finished off in the oven.
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The price of beef has come off over here also . Not as cheap as that though. The thing is that for years now venison has been our main red meat, we are not eating much more beef as the price comes back.
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Same as us, but a big fatty marbled beef steak does go down a treat every now and again.Quote:
Originally Posted by Dicko
If anyone’s interested in cooking them, I do 2-3 minutes a side in a ripping hot pan with a heavy weight on top till a good crust forms then into a 180 degree oven with a temp probe till internal hits 47 degrees then rest for 10 minutes. That’s for a 2 inch cut. Comes out beautiful. Don’t forget plenty of salt, it’s a big chunk of beef.
I hear you and agree!
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Got gifted this big red leg and a back strap..was fat as fuk'
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Got the knives out.
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And no pics of watties.lol
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Dundee's account has been hacked..!! 3 photos of his cooking and no watties....... it's not him :thumbsup:
It has!
No watties here either.
Late breakfast at 1pm.
Wanting to show a venison flat iron steak. It is the meat from the outside of the shoulder plate on the larger side of the shoulder rib bone. When you take it off you then remove a sinew that separates it into 2 pieces. In this pic Ive actually butter fly'd it when removing the sinew to make one large flat piece. It's as tender as any part from the rump and is never dry. Cooks up nice and moist.
If you tend to biff the shoulders into the trees (I do some times) its not hard to at least save this cut. You wont regret it.
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Showed the boy/lad/teenager thing a picture and planted an idea.
Turned out identical.
Tomorrows tea might be OK tasting if I'm lucky.
Identical.
The flat iron straight off the shoulder.Quote:
Originally Posted by Tahr
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Trimmed and outer silver skin removed.
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The centre silver skin removed and separated into the 2 steaks.
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Other wise called the oyster blade in countries of English origin if I’m following correctly.
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Made this today:
Making ground venison jerky is a great way to use up some of that venison grind, but you can totally use lean ground beef or bison as well.
INGREDIENTS (you can half or quarter this recipe, if you’d like)
7 lbs venison
1 lb bacon
1 cup dried apples, chopped
16g celery powder
72g salt
2 Tbsp black pepper
1/4 cup onion powder
1/4 cup smoked paprika
2 Tbsp garlic powder
2 tsp ground nutmeg
1 cup water
1) Grind the venison, bacon and apples (first on coarse, then on fine)
2) Mix in the rest of the ingredients
3) Cover and refrigerate for 24-48h
4) Load up the jerky gun and press the mixture directly onto dehydrator trays
5) Dehydrate at 160F until dry (4-5 hours for me)
Store in the fridge for 3-4 weeks or freeze for up to a year!
I like to use celery powder instead of the typical curing salt, which is a lab-made product (sodium nitrite) colored with FD&C Red #3... no thanks!
Made a half mixture today. Still a hell of a lot. I used an icing piping linen tube with the end cut larger. $29. Used fresh apple.
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Happy new year again. This time is for lunar new year.
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I've been fishing, can you tell?
Good old fush & chups, then up a gear to crispy skin snapper with a nam jim dressing.
https://i.ibb.co/FLzYpv3F/IMG-0934-2.jpg
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Tell me more about the second one.
https://www.sugarsaltmagic.com/nam-jim-dressing/Quote:
Originally Posted by veitnamcam
