What's your address? :)
I reckon @Rushy , @Tommy and me need to call around and provide some feed back on your oven and cooking skills.....
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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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