He needs a speech bubble : "Thats not an eel, this is an eel" Rule 2: Always point Eels in a safe direction
Liked On: 02-06-2019, 11:17 PM
I’ve been making pemmican. Super easy, very nutritious and FULL of energy. And Keto. Sent from my iPhone using Tapatalk
Liked On: 06-05-2019, 02:21 PM
Question : who else was shooting 6.5x47 lapua @ the Toby this year ??
Liked On: 21-12-2018, 08:45 PM
Yep I think you’re right. Name / handle ?? outdoorlad ?? Sent from my iPhone using Tapatalk
Liked On: 21-12-2018, 08:42 PM
Yep I think you’re right. Name / handle ?? outdoorlad ?? Sent from my iPhone using Tapatalk
Liked On: 01-12-2018, 09:32 PM
I've got a cuppla fresh Moa's eggs too if anyone's keen ... make a great omelette for two - @MrsDundee - perfect for that romantic meal with Dundee
Liked On: 15-10-2018, 06:07 PM
Smoked some salmon today after curing it overnight in Himalayan salt ... then chillled it for 3 hours and served it on steamed beans with homemade mayo. ...
Liked On: 15-10-2018, 08:40 AM
Smoked some salmon today after curing it overnight in Himalayan salt ... then chillled it for 3 hours and served it on steamed beans with homemade mayo. ...
Liked On: 14-10-2018, 09:07 PM
Yep. Sent from my iPhone using Tapatalk
Liked On: 14-10-2018, 08:59 PM
Smoked some salmon today after curing it overnight in Himalayan salt ... then chillled it for 3 hours and served it on steamed beans with homemade mayo. ...
Liked On: 14-10-2018, 07:57 PM
I've got a cuppla fresh Moa's eggs too if anyone's keen ... make a great omelette for two - @MrsDundee - perfect for that romantic meal with Dundee
Liked On: 14-10-2018, 04:40 PM
Smoked brisket cooked in the sousvide at 58 degrees for 48 hours. Served with sauerkraut and green beans and a mustard sauce ...
Liked On: 08-10-2018, 11:25 AM
Bought the brisket and got the butcher to vac pac it. Into the sousvide for 24 hours at 58...
Liked On: 05-10-2018, 11:20 PM
Smoked brisket cooked in the sousvide at 58 degrees for 48 hours. Served with sauerkraut and green beans and a mustard sauce ...
Liked On: 05-10-2018, 11:20 PM
Yep - heat transfer works really well - just need to "finish" the meat with either caramelisation or smoking. I love trying different thing to see what works - and this really is very very low...
Liked On: 02-10-2018, 10:27 PM