Dinner thread?

[veitnamcam]

Okay VC I was going to say I had cranked up the BBQ for the first time this season and done some lamb chops but fuck that, I now want to know what boated means in terms of your culinary skills. I have not ever encountered that term before.

Boated is just fancy for cassaroling I guess....I put them both in a small tray with some hot water and covered/sealed with tinfoil.
The other option is to wrap in foil or butchers paper.

[Beaker]

Sort of snap VC.
Slow roasted beef cheeks ( salt, pepper, Korean red PEPPER flakes, garlic powder). 4hrs. Then into fridge over night. Sliced 15-20mm think and dry fried.

[Rushy]

Thanks for the explanation. It worries me though that you and Beaker take so long to cook stuff. I am sure that if I went looking I could find an old post where your recommendation was to heat a BBQ to super gazillion hot and slap a back steak on for a tenth of a nanosecond each side. I guess times change. In Beaker’s case it is no wonder he is as skinny as a well worn rake handle if he starts cooking one day and doesn’t get to eat until the next day.

[veitnamcam]

Thanks for the explanation. It worries me though that you and Beaker take so long to cook stuff. I am sure that if I went looking I could find an old post where your recommendation was to heat a BBQ to super gazillion hot and slap a back steak on for a tenth of a nanosecond each side. I guess times change. In Beaker’s case it is no wonder he is as skinny as a well worn rake handle if he starts cooking one day and doesn’t get to eat until the next day.

That would be correct for a venison backsteak.

Tomohawk steak is another good one to do in the charcoal Webber, not nearly as long to cook but hard to find in the supermarkets around here.
You would like that one Rushy....makes you feel very caveman.

[Rushy]

Ugg, there is definitely caveman in my genetic makeup.

[Beaker]

Ugg, there is definitely caveman in my genetic makeup.

I noticed that, something to do with your knuckles dragging on the ground while walking......

[Rushy]

I noticed that, something to do with your knuckles dragging on the ground while walking......

I am surprised that you didn’t notice the broad nose, flared nostrils and sloping forehead as well..

[NRT]

Fallow back strap Kebabs done on coals been marinading since Friday divine

Sent from my Nokia X20 using Tapatalk

[dannyb]

Been ages since we had a feed of backstraps, got plenty so why not ?
Nom nom nom good chewing, probably more medium rare than my usual rare but I'm a bit outta practice.
That's balsamic glaze on the steak and the salad....not bbq sauce

[Beaker]

Been ages since we had a feed of backstraps, got plenty so why not ?
Nom nom nom good chewing, probably more medium rare than my usual rare but I'm a bit outta practice.
That's balsamic glaze on the steak and the salad....not bbq sauce

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Attachment 261979

What's the brew on the balsamic glaze?

[dannyb]

What's the brew on the balsamic glaze?

I'd love to say I'm that clever, but you can buy it pre-made

[Beaker]

I'd love to say I'm that clever, but you can buy it pre-made

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We need a disappointed emoji......

[Shearer]

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.

[veitnamcam]

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) and Wifey made a salad before buggering off for netball but unfortunately there was no room left on our plates .

[veitnamcam]

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

Gave it a cullys dark rub...

I pulled it to rest at 45 degrees c center temp to rest..it rose to 47c.

Rested for 30 min

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.

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.