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Thread: Introducing DavesStuff - Innovative Camping Gear That Works

  1. #261
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    Ok Licola Tribe, I will be bringing along a spare fully kitted out Gwendolyne Oven System for sale/supply at the weekend. This offer is only for one oven and is at cost price - yes no margin at all. I am enjoying reading and seeing the outcomes of those who have purchased an oven off me so far, and would like the joy to spread. The oven for sale is only for those attending the weekend. PM me for details. Prior purchase is fine. Thanks Phil

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  4. #262
    Daily Lurker rusty_nail's Avatar
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    So I bought some pork belly on the weekend, and a leg of lamb. Going to have a go at the pork first. Will have to have a good read of this thread before I do though. I need all the help I can get lol, I've never cooked pork belly before

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  6. #263
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    @MB and @Winnie are your sources of info I reckon. I have done pork a few times but not as successful as these guys I reckon.

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  8. #264
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    Quote Originally Posted by rusty_nail View Post
    So I bought some pork belly on the weekend, and a leg of lamb. Going to have a go at the pork first. Will have to have a good read of this thread before I do though. I need all the help I can get lol, I've never cooked pork belly before

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    AllbI can say is to get thr oven hot as hell tobstart with to get that skin and fat to crackle up (not had success with that yet)..... Then take some heat off the top, to drop the temp and let it cool low and slow.

    Personally, I like my meat o naturelle, apart from a little salt n pepper or a little smoked, or sometimes smothered in honey.

    Not saying I don't like marinades or rubs, quite the opposite really love different flavours. But do prefer meat to taste meaty if you get what I mean and then add sauces after.


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  10. #265
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    @PeeBee im STILL telling people about your Venison at @MB place that weekend . OMG 👌🏼

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  12. #266
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    Quote Originally Posted by Sprock View Post
    @PeeBee im STILL telling people about your Venison at @MB place that weekend . OMG 👌🏼
    You know it's funny because I thought that meat was "ok" but nothing like the tenderness of the beef from @MudRunnerTD, so am a bit at a loss as to what I did that smashed it. Maybe the copious amounts of honey and bourbon was the trick, but happy to hear you liked it and look forward to many weekends away with you guys just simply having a good time. I would also say the qualit of the meat is also a part of this and the huge chunk of primo venison supplied by @MB certainly gave me a great platform to excell. Appreciate the comments for sure.

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  14. #267
    Daily Lurker rusty_nail's Avatar
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    Quote Originally Posted by Clunk View Post
    AllbI can say is to get thr oven hot as hell tobstart with to get that skin and fat to crackle up (not had success with that yet)..... Then take some heat off the top, to drop the temp and let it cool low and slow.

    Personally, I like my meat o naturelle, apart from a little salt n pepper or a little smoked, or sometimes smothered in honey.

    Not saying I don't like marinades or rubs, quite the opposite really love different flavours. But do prefer meat to taste meaty if you get what I mean and then add sauces after.
    Thanks mate, I've thrown some salt on it and have left it uncovered in the fridge to dry out a little. Will see how it goes tomorrow, got some oven advice of some friends who do pork belly regularly, but in an oven so now just have to replicate that in the charcoal.

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    WARNING: Towballs used for recoveries can, and do kill people and damage property.

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  16. #268
    Dribble Master Clunk's Avatar
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    nice one cocko............ looking forward to seeing the results


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  18. #269
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    There was many meats that night that were awesome - even those that didn't think theirs was any good when they actually were , it's just that I reckon your venison was THE best venison I'd ever had 👍🏼

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  20. #270
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    hey @Winnie i asked the question of peoples favourite ones on a fb site,not many answers but HOTSHOTS are nearly everyones favourite,some say burn times up to 5hrs,
    Watch this space, as there maybe a comment added soon

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