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Thread: Fairwell meetup for the great man - Sir Roofy - Friday 3rd May to Monday 6th May

  1. #31
    Administrator AB's Avatar
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    Quote Originally Posted by TPC View Post
    If I was to fly in would anyone have a swag they could loan me for the weekend?
    How many bottles of red are you allowed to take on the plane Tony?


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  4. #32
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    Quote Originally Posted by AB View Post
    How many bottles of red are you allowed to take on the plane Tony?


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    I was thinking I could bring a dozen red, and still have room for a toothbrush and 2 pairs of jocks.

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  6. #33
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    Quote Originally Posted by TPC View Post
    I was thinking I could bring a dozen red, and still have room for a toothbrush and 2 pairs of jocks.
    Jocks are cheap, buy some here.... put your toothbrush in your pocket
    Its a Nissan! =====> Its a Keeper!! ....... Got a TD42 in it BONUS!! ....... I'm a lucky bugger! I've got 2 of em!
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    Wish it was Nissan though, Toyotas just can't keep up with the Pootrol pace.
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  8. #34
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    Quote Originally Posted by TPC View Post
    I was thinking I could bring a dozen red, and still have room for a toothbrush and 2 pairs of jocks.
    Actually just put 3 pairs of jock on under your jeans mate!!. deal done
    Its a Nissan! =====> Its a Keeper!! ....... Got a TD42 in it BONUS!! ....... I'm a lucky bugger! I've got 2 of em!
    Check out my Toy --> MudRunnerTD's GQ From the Ground Up

    Quote Originally Posted by Rogue Dung Beetle View Post
    Wish it was Nissan though, Toyotas just can't keep up with the Pootrol pace.
    The only good thing about an 80 series is..... the front end?? Wrong!!, the Engine?? Wrong!! the Full Time 4WD system?? Wrong!! Its the NissanPatrol.com.au stubby holder fitted over the transfer lever.
    WARNING: Towballs used for recoveries can, and do kill people and damage property.

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  10. #35
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    The young blokes have kindly started tucker preparations for the Saturday night folks.
    One of Craig’s favourites will be off soon for converting to snags, kranskys and some roasts if anyone is keen to have another camp oven cook off again?

    Might need help on another poll or the like @MudRunnerTD mate for specific oven portion sizes requested if folks are keen again like the last time the great man was up here Anzac meetup.


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  12. #36
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    Quote Originally Posted by MB View Post
    The young blokes have kindly started tucker preparations for the Saturday night folks.
    One of Craig’s favourites will be off soon for converting to snags, kranskys and some roasts if anyone is keen to have another camp oven cook off again?
    ....... if folks are keen again like the last time the great man was up here Anzac meetup.
    Definitely keen to judge the results Mark
    Cheers
    Jack

    2012 Simpson 50th Anniversary Edition.
    WARNING: Towballs used for recoveries can, and do kill people and damage property.

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  14. #37
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    No way Jack mate, you’re having a go cooking this time too :-) ! Plenty of ovens around we can lend if you need mate. Really hoping @threedogs - John mate can attend too with some classic great old ovens from his top collection


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  15. #38
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    I am happy to surrender my venison recipe for any of the gwendolyn master chefs. PM me for details.
    Manufacturer of the Complete Camp Oven System

    Website:http://davesstuff.net/

    Vendor Page: http://www.nissanpatrol.com.au/forum...ar-That-Works/

    Tuturial Video's: http://www.nissanpatrol.com.au/forum...ted-on-Youtube

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    Fairwell meetup for the great man - Sir Roofy - Friday 3rd May to Monday 6th May

    We already know Philstar, you were nothing short of a proud winner, Bourbon Honey Injected, was delicious
    EDIT: Maybe best folks to PM @PeeBee , forgot about the double honey dilution added to the mix

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    Last edited by MB; 17th March 2019 at 03:54 PM.

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  19. #40
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    OK, it wont stay secret for long anyway.

    for a 2kg piece of venison, if possible a piece that is maybe 5-7 cm thick and something that can be rolled up like a sponge cake, however if a heavy single chink, just inject deeply.

    1 cup of wild turkey honey - the old porcelain camp mug size
    1/2 a cup of honey, combine in a pot and heat gently to blend the honey into the bourbon - low flame or bourbon could ignite, add half a teaspoon of ground black pepper as well. Inject the brew whilst its warm, not hot or you will start cooking from the inside.
    Use a basting needle and syringe and inject the meat thoroughly. It needs to be deep injections and the flesh has to visibly plump up
    Roll the meat up if its a thin cut or simply wrap in glad wrap and let it cool for 1 hr.
    Remove from gladwrap, baste the meat in a mixture of salted butter and tarragon.
    Wrap the entire meat in 2 layers of fatty bacon rashers - get the no name long rashers with more fat that meat. You want the meat looking like a totally encased soccerball. Hold the bacon on with skewers or tooth picks.
    Return the meat to the fridge on a tray and cool for 1 hr.

    remove the meat from the fridge and wrap in a double layer of coconut fronds or similar. The intent is to let the juices escape to a degree and also protect the meat from burning during the cooking process. Venison has next to no fat, so you are creating and injecting moisture into the meat. You cannot overdo it, but if you skimp it could end up dry. You might get a similar effect with baking paper, but not alfoil as it will burn the surface as the heat will conduct where it hits the meat.

    For Gwendolyn Oven, 15- 18 heat beads on the base, 8-10 heat beads on the lid, fired down to white coating, then start assembly of the pot.

    Half a bottle of good quality heavy bodied shiraz, something around the $40 a bottle - cheaper and you wont get a good bodied broth which you want later, add this to the pot with a tablespoon of peanut oil, swish around to mix.

    Assemble the outer oven box on the coals, complete with the pizza stone inside. Place pot onto the stone, add the venison to the pot, put the smoker lid in place with a thin layer of chips, then add the top coal plate. Commence demolition of the remaining 1/2 bottle of shiraz.

    Temperature should be around 150 degC for at least 1 hr, no more. Add or subtract coals if required. Check the core temp after 1 hr and it should be around the 120degC from memory and cooked but have a slight rare look about it. By this time the heat will start to drop from the coals, so a tempered finish should be fine if its under cooked - its a rare meat so expect some colour.

    The meat will be springy to some degree, so remove and let it rest under a cover of alfoil for 20 minutes out of the wind, I wrapped a towel over mine to slow the heat loss.

    Remove the foil and cut into chunks about 3-4cm sq. Place the chunks into a bowl and spoon the broth from the pot over the top of the chunks. Cover with foil and then serve straight away. with toothpicks so the chunks can be easily savoured.

    Wish I was going to be there to see the outcome - enjoy.
    Manufacturer of the Complete Camp Oven System

    Website:http://davesstuff.net/

    Vendor Page: http://www.nissanpatrol.com.au/forum...ar-That-Works/

    Tuturial Video's: http://www.nissanpatrol.com.au/forum...ted-on-Youtube

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