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Thread: Dinner thread?

  1. #4396
    Sending it Gibo's Avatar
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    Shit its only a quarter but theres a heap there. This little sunbeam is a trooper
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  2. #4397
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    A couple of lamb racks.... oh and eggs, said etc......
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    Please excuse spelling, as finger speed is sometimes behind brain spped........ Or maybe the other wayy.....

  3. #4398
    GWH
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    Free range leg of lamb, done hot and fast over hardwood lump charcoal,

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  4. #4399
    Almost literate. veitnamcam's Avatar
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    There is some nice aged veni steak freshy sliced sitting on the bench undercover....family have all eaten but it is so bloody hot and humid I cannot bring myself to eat....itll be veni steak at midnight again.
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  5. #4400
    GWH
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    Quote Originally Posted by veitnamcam View Post
    There is some nice aged veni steak freshy sliced sitting on the bench undercover....family have all eaten but it is so bloody hot and humid I cannot bring myself to eat....itll be veni steak at midnight again.
    I hear ya, I probably didn't really need a bbq today, could have simply sat the meat outside and did it low and slow at 32 degrees ;-)
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  6. #4401
    Almost literate. veitnamcam's Avatar
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    Quote Originally Posted by GWH View Post
    I hear ya, I probably didn't really need a bbq today, could have simply sat the meat outside and did it low and slow at 32 degrees ;-)
    yea the swift said 30deg at 6pm but its the bloody humidity that hurts!
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  7. #4402
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    Hi all I'm still eating trout,last night was crumbed trout free range egg and chips with a splash of watties.
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  8. #4403
    Almost literate. veitnamcam's Avatar
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    Quote Originally Posted by Dundee View Post
    Hi all I'm still eating trout,last night was crumbed trout free range egg and chips with a splash of watties.
    Attachment 82932Attachment 82933
    I will bloody like that watties and all just to see you back on the board Dundee.
    Been a bit quiet round here lately....
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  9. #4404
    Ex stick thrower madjon_'s Avatar
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    Quote Originally Posted by veitnamcam View Post
    I will bloody like that watties and all just to see you back on the board Dundee.
    Been a bit quiet round here lately....
    What He said,but that's a Sunami of Watties
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  10. #4405
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    Quote Originally Posted by veitnamcam View Post
    There is some nice aged veni steak freshy sliced sitting on the bench undercover....family have all eaten but it is so bloody hot and humid I cannot bring myself to eat....itll be veni steak at midnight again.
    Mine still in the original wrapper but one is better than none eh.
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  11. #4406
    MSL
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    Dinner thread?

    cut this one up this morning, not a lot of fat but really nice condition. Canít wait to have a bit
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  12. #4407
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    Just slid a couple of goat rear 1/3rds into the pizza oven at 200deg. First test run on 'big cuts' in the oven. Had to import a big arse roasting dish from the USA.
    Had pizza's last night, and the oven was still at 150-170deg this morning with no door on it (haven't made one yet ....)

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  13. #4408
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    Quote Originally Posted by hotbarrels View Post
    Just slid a couple of goat rear 1/3rds into the pizza oven at 200deg. First test run on 'big cuts' in the oven. Had to import a big arse roasting dish from the USA.
    Had pizza's last night, and the oven was still at 150-170deg this morning with no door on it (haven't made one yet ....)

    Attachment 82975
    Great to see diverse meats been tried/cooked
    My tip - let us know how it goes your way - is to go at 300+ covered with a bit of hot water added in the tray for starters.
    Goat especially is noted as a dry meat - slow and low might end up dry and tough ??

  14. #4409
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    Quote Originally Posted by Sarvo View Post
    Great to see diverse meats been tried/cooked
    My tip - let us know how it goes your way - is to go at 300+ covered with a bit of hot water added in the tray for starters.
    Goat especially is noted as a dry meat - slow and low might end up dry and tough ??
    Na she falls off the bone done right....treat it like lamb.

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  15. #4410
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    Quote Originally Posted by Sarvo View Post
    Great to see diverse meats been tried/cooked
    My tip - let us know how it goes your way - is to go at 300+ covered with a bit of hot water added in the tray for starters.
    Goat especially is noted as a dry meat - slow and low might end up dry and tough ??
    It was basted with fresh lemon juice and olive oil, and seasoned before it went in. Its been in an hour, and basted again a couple of times. Just pulled it out, put a cup of home made mead in a small stainless bowl inside the roasting dish and covered with foil. Will check it in another hour.
    veitnamcam and Pengy like this.

 

 

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