Looks delicious MB!! I’ll say it now you certainly enjoy your glamping as far as food goes!!
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Looks delicious MB!! I’ll say it now you certainly enjoy your glamping as far as food goes!!
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Not to mention the diesel heater he's got. Tough guys like me use hot water bottles! :DQuote:
Originally Posted by Bacho86
Cheers Nath, honestly was an easy team effort by all for a ripper Lamb outcome brother. Rossco also wisely nailed the Racks removal timing and foil wrap juicy resting which was essential top advice newfound for sure!
A little disappointed though that my choc coated ice creams for full glamping nightly desserts were too squishy by our third night out, lol :-)
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Pisser Plassy, lol:-) Typing same time again:-) Plans are already in motion in my noggin to leave the diesel jobbie at home next years snow trips in place of piping hot air into the ute from Phil’s oven :-)Quote:
Originally Posted by Plasnart
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That heater is amazing. The vehicles, tents and swags were covered in 100mm of snow on the sat morning and your ute canopy was bone dry and free from snow - no idea how you can sleep in that sort of temperature, but that heater is amazing. The coals from the oven won't come close, but I reckon you know that anyway!!Quote:
Originally Posted by MB
Agreed brother, too dry hot, too dangerous too they can be sucking in exhaust through intake as portable wind positioned jobbies :-(
Hydronic safer/sealed water bed ute tray light pressure pump mattress topper maybe thinking now, lol :-) http://www.nissanpatrol.com.au/forum...017/11/228.jpg Shove the copper coils straight in the ripper ovens front door ;-)
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Yes that would work, have pump on cold side of coil, great idea
Or a hot water bottle or two! :DQuote:
Originally Posted by MB
K.I.S.S. theory mate!
I didnt think diesel exhaust contained carbon monoxide but it has contributed to sleeping deaths although not primary contributor and very unlikely (one source only, do your research before relying on non-scientific advice).Quote:
Originally Posted by MB
https://www.ncbi.nlm.nih.gov/pubmed/18643868
@rustynail,Quote:
Originally Posted by rusty_nail
Nick,
followed this recipe with the addition of a tablespoon of olive oil and and castor sugar, 4 cups of self raising flour to 3/4 can beer and made 3 bases. Jury awarded a 'pass' for the bases , so thanks for that. simple and good resultAttachment 73934
No dramas mate, the olive oil would have been a good addition, why sugar also I wonder? There is already sugar in the beer? Just makes a sweeter base I guess
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Couple of other base recipe's had it so thought, 'why not', but really doubt it did much to be honest. Bases came out really well, so thats a keeper for me!
Having a crack at hopefully not stuffing up a duck this weekend @PeeBee mate!
‘ABC-DavesStuff Crispy Smoke Duck’ is our 24hr plan ahead :-)
Starting off preparations tonight with delaminating the quackers skin for fat draining later via the onboard 150psi ute tank :-)
http://www.nissanpatrol.com.au/forum...2018/05/93.jpg Works a treat, really pops that skin off nicely! http://www.nissanpatrol.com.au/forum...2018/05/94.jpg Removed the wing tips, washed thoroughly inside and out then dried with paper towel. http://www.nissanpatrol.com.au/forum...2018/05/95.jpgSuper boild a half full DavesStuff pot of water and then added roughly 1/4 bottle of ABC sauce, good splash of rum, 1/4 cup of rice wine vinegar and cold water cornflour mix. http://www.nissanpatrol.com.au/forum...2018/05/96.jpgDunked the duck full depth in your pot mix for a few minutes until the skin bloated back up again. http://www.nissanpatrol.com.au/forum...2018/05/97.jpgPacked it back inside full with a rub of Chinese 5 spice, knot of spring onions, granny smith apple pieces and stale bread chunks before skewering back together. http://www.nissanpatrol.com.au/forum...2018/05/98.jpghttp://www.nissanpatrol.com.au/forum...2018/05/99.jpgInto the foil tray on a trivet, kept aside a cup of broth for moisture baking/smoking tomorrow and will cover back into the fridge with a clean towel tonight to let the skin become ready.http://www.nissanpatrol.com.au/forum...018/05/100.jpg
Fingers crossed, hoping it’s going to be a ripper family feed tomorrow thanks mate ;-) !!
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I'll be over shortly @MB
QF666 W<>E 3,000km booked for you “Mr Clunkstar”, Cheers Brother, see you soon :-) !
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.........
Attachment 75330
Just packing the trol too mate. Will be great to meet you over a magical feed!Quote:
Originally Posted by Clunk
Slow down gentlemen, we’re outa ducks and shot here!
Aldi $14.95 on your way through then please;-)
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How feckin big are ya ducks over there...
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Looks great Mark, 'Gwendolyn' is going to busy again - you are leading the charge with another 'first' Nigella!!!! Can't wait to see the outcome. This little steel box is amazing and simple for sure. Still got 4 of them in stock at the NP price if anyone wants one - they are not doing much good in my garage!
Thinking about the air compressor idea, clever BUT just be aware there is oil, water and who knows what in the compressor housing and tank that has been growing away. Your water trap won't catch oil vapour - its now in the duck! Regards micro contaminants, the cook temp should nail that if its over 90degC, and age/quality of compressor will determine how much lubricant you get out of it. This would carry over for grease lubricant as well, but would be very small especially if the compressor has remained fairly cool during the 'pump up phase'. If the compressor is fitted with teflon seals and no lubicant, then ignore this part of the message. This is driven from my daily activities isolating contaminant sources from direct contact with food and food contact surfaces. Compressed air is an absolute no-no for clearing down food contact surfaces or blowing direct onto product unless it is carefully treated. Compressors are very dirty devices. If you decided to do this 'trick' of inflating the skin after a day on the track with the compressor hot from all day running, I would advise to add a charcoal filter in-line between the reservoir and the gun, or even better immediately adjacent to the gun, sanitise the gun also. You also need to filter the air down to 0.01micron - your water strainer will be sitting at around 10 micron. The carbon filter will take out any mist or food taint from oil or grease.
The vinegar and rum will help reduce the micro population as well, being alcohol and acidic.
Death by ARB Duck, you’ve scared me here now mate :-(
Was a fresh cold air tank full and I think the ARB twins are oil less?
Chinese have been using dirty old compressors for centuries and they’re all still breeding like rabbits:-)
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I think you will be ok, just pointing out the issues that exist. The 'kill step' should take place when you cook above 90Deg C for 6 minutes. Poultry is the worst ingredient for bacterial contaminants. Oil vapour would only be there if you have grease come out of the bearing seals on the crank, and this might be pre-existing if the crankcase has gotten really hot and grease liquified to a small degree - all possible. You know you have water in the tank, so bacterial growth in there for sure. If you post up tomorrow, obviously survived and kill step sorted out the issue I reckon!Quote:
Originally Posted by MB
Do truly appreciate the serious advice mate, will be baking at around 180C and not removing until breast meat reaches 70C + is the plan, fingers crossed!
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That will sort out the kill step, happy days.
Obviously not big enoughQuote:
Originally Posted by Avo
Unfortunately have had to postpone our duck indulgence until tomorrow for lunch. Girls have gone out for a night on the town, Dad probably shouldn’t eat a whole duck to himself!
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Bollox to that.... Eat the damn bird I say. Was their choice to go out and leave you at home [emoji6]Quote:
Originally Posted by MB
I told him to cook it and I'll come around for brekkie tomoz for duck wrapped in bacon with pesto mmmmmQuote:
Originally Posted by Clunk
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I checked in here just to see how the duck turned out, you have disappointed me now.Quote:
Originally Posted by MB
I agree with Clunk, you should have cooked the bird and feasted on your own.
Apologies Tony, I’ll start the heatbeads up soon and get busy!
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Fired up now, some 15 beads below and 8 on top will try for starters. Have made sure to completely cover a single layer of Apple, Cherry & Mesquite chips in the smoking tray to help diffuse radiant top heat. http://www.nissanpatrol.com.au/forum...018/05/107.jpg 2.2kg duck is almost too big and nearly gonna touch the top, will move the top beads down below after only say 5 minutes smoking.
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Duck is out of the fridge and back to room temperature with nice dry skin. Bringing Friday’s kept broth back to a boil too for below the trivet and whilst waiting for smoke to start oozing out. http://www.nissanpatrol.com.au/forum...018/05/108.jpg
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It must smell good mate, the local wildlife looks pretty interested.Quote:
Originally Posted by MB
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Stay tuned mate, they’re for next weeks DavesStuff adventure!
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Box has reached 150C, smokes started too, time to boogey! http://www.nissanpatrol.com.au/forum...018/05/109.jpg
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Foil tray in through the front pizza door and big duck in through the top works, just!! http://www.nissanpatrol.com.au/forum...018/05/110.jpg
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Just had a couple of minutes wind blast through out here in the hills which stopped the smoke. Trusty old redgum block used before on top and it’s picking up heat and smoke again. http://www.nissanpatrol.com.au/forum...018/05/111.jpg
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Enough smoke and top heat now to only lightly change skin colour. All beads and say 6 extra all down below for the rest. Aiming now for a steady 180-200C although the wind is back :-( http://www.nissanpatrol.com.au/forum...018/05/112.jpg
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I hope that's not a Wood Duck your cooking up...
Sooo, anyway, does Duck taste a lot like Chicken?
Never had any Duck (or at least not sober enough to remember) but I do like 'stronger' meats IE Mud Crab, Tiger Prawns, Salmon, Roo etc
Aldi $14.95 in the frozen section ET mate ;-) !
Never cooked it myself before but never miss a chance to eat it when working OS.
Cross between chicken and lamb as best can describe.
It’s the skin if done properly that is the hero :-) !
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