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Thread: Dinner thread?

  1. #4396
    Member hotbarrels's Avatar
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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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  2. #4397
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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 ??

  3. #4398
    Almost literate. veitnamcam's Avatar
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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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  4. #4399
    Member hotbarrels's Avatar
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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.
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  5. #4400
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    Quote Originally Posted by veitnamcam View Post
    Na she falls off the bone done right....treat it like lamb.

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    Yes - most certainly does fall of the bone "if done right"
    Eaten it many times
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  6. #4401
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    Quote Originally Posted by Sarvo View Post
    Yes - most certainly does fall of the bone "if done right"
    Eaten it many times
    HB is using a Pizza oven - I think the flash "home built one " am I correct ??
    That is my point - need fast - otherwise it will dry the meat out - not like in a closed in oven
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  7. #4402
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    Quote Originally Posted by hotbarrels View Post
    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.
    Home made Mead got my attention
    Forgotmaboltagain+1

  8. #4403
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    Quote Originally Posted by hotbarrels View Post
    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.
    So the "Mead" is kept in a bowl and not poured in/over - am I correct
    This will keep moisture under cover

    Nice Back wheels - what age approx and were they Feral ??

  9. #4404
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    We front onto a big Beech Forest that stretches way back when
    Had some Goats coming down into lower country back in mid Spring - but they seem to have gone back up (prob due to heat)
    "I is a reckon they be sweet meat"
    So hoping they will appear again soon (to lazy to go sky-scrapping top of range) they need to come a tad closer !

    See in Bin-in local Game Meat Co (can't think of name) had Goat meat for sale
    Their Veni is superb and Hare - from Marlborough high Country - wild herb flavors etc

  10. #4405
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    Yes, home made pizza oven.
    Yes, mead is in a bowl since I want to roast the vegies in the pan with the meat so want to keep the pan dry, but have a humid atmosphere for the meat until the vegies go in. The mead gives my veni stew the magic flavour so hopefully it will defuse in the covered roasting dish.
    Goats were feral, and nice and young, just the way we like them.

    I normally cube the meat and stew it but thought I would give the oven a crack.

    Got the pizza's down pat now, using home made dough and fresh toppings. I deliberately make excess dough so no one goes hungry, and then cook what's left as peta pockets. Works a treat. Did 15 pizza's last night in 1/2 hour.

  11. #4406
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    Shit I hate my Webber! Especially pork belly and veg!
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    Finger licking bloody deliss!!!
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  12. #4407
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    Yuck man
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  13. #4408
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    My dinner tonight, watermelon rum daquris Name:  20180218_171506.jpg
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  14. #4409
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    Venny backsteak and sausages tonight

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  15. #4410
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