Tonight's menu sorted...Smoked Brown Trouthttp://uploads.tapatalk-cdn.com/2016...3e51adcd43.jpg, getting prepared with my garam Masala and Herb Brining Mix....be ready to smoke at milking time this arvo.
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Tonight's menu sorted...Smoked Brown Trouthttp://uploads.tapatalk-cdn.com/2016...3e51adcd43.jpg, getting prepared with my garam Masala and Herb Brining Mix....be ready to smoke at milking time this arvo.
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Just imported some back from France had dinner with good friends and tucked into some after dinner cheese when out crawled these fallas:sick:Attachment 59176Attachment 59177Quote:
Originally Posted by Sideshow
Forgot to take pics last night but cooked lamb racks, beef eye fillet and veni back steak on my open fireplace outside, over a heap of manuka coals.
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It all came up bloody well. Especially the beef fillet which really soaked up heaps of smokey goodness.
It was a special send off dinner for my good hunting mate Grant who is unfortunately heading back with his family to live in Aussie in a week.
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:thumbsup:
The cool thing with sous vide is you can then also give it a very quick 30 seconds in the hottest pan you can muster. That way you get the perfectly cooked centre, but also the added tastiness provided by the malliard reaction. ( https://en.m.wikipedia.org/wiki/Maillard_reaction )Quote:
Originally Posted by Feral
A good simple easy way to sous vide is just hot tap water (55 degrees ish) into a chilly bin, but only half full. Then top up with a litre of boiling water every half hour or so, try that over 6 hours- you'll be making werewolf noises I guarantee it
All the best in Aussie @grunter
I take it they are not supposed to be there?Quote:
Originally Posted by Sideshow
Actually it's not uncommon for you to find these in French cheese, still tasted bloody good!Quote:
Originally Posted by veitnamcam
They where only spotted once we had pushed back our plates and reached for he port.
Not to worried as if my stomach acid did not kill them the port would have:XD:
Not sure if our guests where that amused :( but before they where spotted they where saying how good it tasted :D
Good cheese has a life all of its own.
Last sat I tried smoked snap and rig at a mates bbq for the first time ever and enjoyed them muchly, so tonight I smoked a snap.
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This is my second plate......all that loose meat is from the head.....there may be a few less fish heads given away from now on!
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I knew there was meat in there of course but I had never actually cooked a snapper head myself and was bloody surprised how much there was!
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Yep, I'm more inclined to have the head and back bone now, bloody goodQuote:
Originally Posted by veitnamcam
4lb of Smoked trout over pohutakawa sawdust. Dry brine "garlic salt, Himalayan pink salt, brown sugar, and secret herbs and spices"http://uploads.tapatalk-cdn.com/2016...9233d547e6.jpghttp://uploads.tapatalk-cdn.com/2016...26bc28e41d.jpg I'd have to say in the portable hot smoker, pohutakawa is the bomb
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Where do you get the pohutukawa wood chips?Quote:
Originally Posted by bomber
Worked with a guy whose family fished the kaipara for a living, his granny only ate the heads, even on a king snapper the flesh is juicy. She also made shark oil but thats a different story.Quote:
Originally Posted by veitnamcam
Got them from h&f dannevegasQuote:
Originally Posted by kiwijames
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Snapper fillets,chips and Hollandaise sauce:drool:
Gave the new weber kettle it's first burn today
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Bloody tasty and moist. For my first run with the charcoal I'm stoked. I'm thinking a bit of pork next.
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Pohutakawa tree plus http://uploads.tapatalk-cdn.com/2016...2f735c66c8.pngequals lots of chips for smokingQuote:
Originally Posted by kiwijames
That looks very European? If you want Pohutakawa over here you need to head to Sapin seen a few their:cool:Quote:
Originally Posted by MSL
Just a random google image, too lazy to go to the shed
I wouldnt put chain bar lube in a husky either :DQuote:
Originally Posted by MSL
:XD:Quote:
Originally Posted by MSL
@MSL, you got the best of them...go Husky...
The meat on the head is easily the nicest too! Do you get big kahawai down there? A decent kahawai head will do a smoked fish pie on its own. Being a slightly more oily fish than snapper it really does well in a hot smoker. My mates fish smoker is just an oil drum, he hangs the whole gutted and scaled fish up by a steel hook and gives it 2 hours. To die for!Quote:
Originally Posted by veitnamcam
Yep donkys.....I laugh at the "trophy kahawai" on big angry fish and matt watsons shows.Quote:
Originally Posted by Tommy
Will try a head....usually just smoke fillets of kahawai(smaller ones that fit in the smoker) to vac pack and freeze for fish pie.
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8hour slow roasted wild pork.
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Oh I bet that is good VC.
Falling to bits gelatinous mushiness goodness with a crispy outside Rushy :thumbsup:Quote:
Originally Posted by Rushy
Yes I could see that from the photo.Quote:
Originally Posted by veitnamcam
Another useless rooster from the chicken coop:thumbsup:
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Mmmmm yellow chicken fat.... Damn I miss home grown chicken, hate the watery bland supermarket version
Wascally Wabbit Piehttp://uploads.tapatalk-cdn.com/2016...5e8cd2bf20.jpg
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Looks good!Quote:
Originally Posted by Feral
I shouldn't have looked at that before I cook dinner. That looks delicious.Quote:
Originally Posted by veitnamcam
Home made dinner.
Home grown Broccoli, broad beans, butter beans, french beans, new potatoes, mint sauce and of course roast venison (done in the new Weber bbq). And home made strawberry ice cream for desert.
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Now that is my kind of meal :thumbsup:Quote:
Originally Posted by Shearer
For sure.Quote:
Originally Posted by veitnamcam
Forgot to mention the home made lager and Stout before dinner.:beer:
Oh stop it!.Quote:
Originally Posted by Shearer
Broad beans should be made extinct😣
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The best bean there is. You actually eat the bean, not the skin.Quote:
Originally Posted by R93
