Lockdown=Smoking timehttp://www.nissanpatrol.com.au/forum...id=82476&stc=1http://www.nissanpatrol.com.au/forum...id=82477&stc=1
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Super intrigued Growler Mate!
Is that a beaut couple of bark slabs ready to go in for the smokey goodness? [emoji120]
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yeah mate Malley bark. Only needed one piece and it was plenty of smokey goodnessQuote:
Originally Posted by MB
This was smoked for 8 hours
http://www.nissanpatrol.com.au/forum...id=82487&stc=1http://www.nissanpatrol.com.au/forum...id=82488&stc=1
As Aussie as it gets Bloke..Love IT [emoji106][emoji106]
“Malley Bark” take note USA Hickorystars [emoji23]
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Mallee root makes for bloody good firewood! Dunno if it's the same thing?
Cooked some nice pastries from the butcher in the new 12V oven on the way into camp tonight. Sausage rolls for the kids and a brisket, pickle and BBQ sauce pie for me. Wicked little device!
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Camping?.....You lucky healthy pwick Chrisso Mate [emoji106][emoji106]
Get OFF your phone Brother and back to the outdoors Beautiful Family time [emoji23]
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On second thoughts, get the kids in their sleeping bags asleep ASAP and ask Missus Winnie if she’ll accept a proper fighting Melee Root [emoji23]
Under the Beautiful Southern Cross Stars together of course [emoji106][emoji106]
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We hooked the van on after work and headed up to the Avon River for a few nights with friends. Got a day trip planned tomorrow so looking forward to locking the hubs!
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Beautiful Mate, Enjoy Ya’ll [emoji3590][emoji106][emoji106]
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Same same, I’ve got mallee root charcoal and also a bag of firewood I bought back from the flinders. Burns slow and very hotQuote:
Originally Posted by Winnie
[emoji15][emoji15][emoji15]Quote:
Originally Posted by MB
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Oven set to 140 after our lunch pies were done and put this 1kg beef chuck roast in an oven bag to avoid spillage, with some veg and seasoning.
Hoping for a nice slow roast dinner tonight.
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1.6 kg of yummy thigh fillets in Moroccan spice rub and on the rotisserie for 45mins
Fuckyeah!http://www.nissanpatrol.com.au/forum...id=82490&stc=1
Oh yeah that looks shit hot!Quote:
Originally Posted by growler2058
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Beef was shit hot!
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Ooh yum, looks delish. Where ya headed tomozz??
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Another pulled brisket done 8 hrs of cooking
Attachment 82492
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Home tomorrow, probably have a lazy morning and hang around for while I reckon.Quote:
Originally Posted by Rossco
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Looks good Poo!Quote:
Originally Posted by Winnie
I’m doing beef cheeks tomorrow in the slow cooker low n slow 8hrs. Red wine, bit of stock thyme garlic carrots, celery and onion.
Beef cheeks are the bomb!Quote:
Originally Posted by growler2058
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Wilbur is off for a long warm/hot bath in some Cloudy Apple & Brown Sugar [emoji241] [emoji369][emoji106][emoji106]
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Whack it up here Growler. Saw a sensational beef cheek recipe on tv last night and had me drooling!Quote:
Originally Posted by growler2058
When working at the Alice Springs abattoirs years ago we putQuote:
Originally Posted by growler2058
the beef cheeks in a seal plastic bag with a pinch of salt. Then
we just left it in the knife sterilizer. [ boiling water bath].
Come smoko awesome poaches beef cheeks.
Also from the Abs I collected all the bull bags I could.
Back home I emptied them out ,stretched them over a gas
bottle valve protector. plenty of salt and sunshine. wash
re apply salt and repeat.
Final stage was turn them fur side out and wait to dry completely.
Grab a new polystyrene insert , and there you have a genuine
Bulls ball bag stubbie holder, sold them for $20 a pop . So if you brought
one back in the early 80s I was the guy. One of my friends at the time
invented to spring loaded hat holder, But beef cheeks are to die for lol TD
Beef Cheeks (first time cooking these)
1cup chopped carrot
1cup Chopped celery
4 cloves garlic
2 cups of red
1 cup of chook stock (didn’t have beef on hand)
6 sticky things if fresh thyme
4 bay leaves
Brown the cheeks salt n pepper em first
Sautéed everything except thyme, basil leaves for 3 minutes
Put the veg in the slow cooker and the browned cheeks on top
Simmer the red for one minute
Pour over the cheeks and add the stock, thyme, and basil.
Cook low n slow for 8 hours (I’ll see you in 8 )
Sensational!
Q. Is it bad to drink the rest of the bottle of wine for breakfast 🤭🤫http://www.nissanpatrol.com.au/forum...id=82500&stc=1
Looks perfect man I'm drooling!Quote:
Originally Posted by growler2058
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How did this go MB?Quote:
Originally Posted by MB
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Not too bad at all Chrisso Mate!
Only just recently home from out near Woods Point assisting the Variety Crash Bash Legends [emoji23]
AB kindly saved the day around 4:00pm racing over to shut off the LPG in my unexpected absence.
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10 minutes of hot smoking/reheating just now.
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Have kept the fatty apple syrup to resell at next weekends local market, so ridiculously sweet [emoji23]
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I don't normally venture into the food threads but bloody hell, i've outdone my taste buds this time. Thunderstorm driven lamb leg steaks trivet cooked with some secret wog marinade... I usually cremate my meats, but this time it was "just" done... And it turned out full hectic!
http://www.nissanpatrol.com.au/forum...id=82502&stc=1
Welcome Aboard Hodgey Mate!
They look delicious Brother [emoji106][emoji106]
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@Winnie Chrisso Mate!
Quick question as I know you’re a Master on that Dehydration (Beef Jerky) Contraption you bought a while ago now[emoji106][emoji106]
Pork Belly slow cooking/stewing methods always find us stuffing up the removed rubbery skin in attempts to grill/bake it afterwards into a roast type crackling instead of wasting all that gooey flavour inside [emoji23]
How do you honestly reckon Pork Belly cooked rubber skin would go in a dehydrator thingy for Monday morning smoko snack time crisps?
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I need a.new smoker...great pics fellas
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I don't reckon that would work cos it only gets to 70 deg C.Quote:
Originally Posted by MB
I cut it off before I cook the belly and blast it in the air fryer.
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Mate i had left overs today for smoko and ate it with a spoon its that awesomeQuote:
Originally Posted by Winnie
Bloody hell some spoons will eat with anyone. Just saying.Quote:
Originally Posted by growler2058
hahahahahaQuote:
Originally Posted by pearcey
Just knocked up a Frittata. Bachelor life has been good to me, oooh and new chicky babe who’s learned me proper in the kitchenhttp://www.nissanpatrol.com.au/forum...id=82511&stc=1
Bumped into our local Farrier at Aldi Healesville tonight, kindly mentioned he’d just returned from attending to the Girls herd all afternoon up in the Hills [emoji26]
How long should a bloke sear these things for and what temperature please?
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I swear that delicious Equine Sashimi once upon a time dined on in Japan flashed through my brain almost instantaneously upon Aldi farewell [emoji23]
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Found some solo work tucker pics in the cloudy:
Culturally Taboo Down Under, certainly didn’t go seeking a Faithful Light Horse feed:
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Good old McGoogle translate enlightened me as to what deep colour protein much needed pictures I was looking at:
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Honestly a Fair Dinkum lover of all Animals but had to solo at least try Chefs told humanely farmed and harvested Equine raw just once and was truly astounded taste wise.
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As best as can describe, imagine Southern Bluefin Tuna Sashimi crossed with Angus Veal Bovine!
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Couldn't think of a better use for horses personally, perhaps other than pulling buggies or plowing fields.Quote:
Originally Posted by MB
If you're out for a nice ride in the bush and fall off busting your arms, legs and face, at least you know it was your own fault off that stupid motorbike.