Total of 14 hours and it's now resting in a warm esky to be sliced for lunch.
http://www.nissanpatrol.com.au/forum...2020/12/64.jpg
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Total of 14 hours and it's now resting in a warm esky to be sliced for lunch.
http://www.nissanpatrol.com.au/forum...2020/12/64.jpg
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Aaaand were off.http://www.nissanpatrol.com.au/forum...2020/12/65.jpg
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How's it looking now Nicco?Quote:
Originally Posted by rusty_nail
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Was just thinking the same thing mate lol. Nah it's coming together nicely mate. I think we're on track for about a 7-8pm serve up. It's a little windy here which has slowed up things a little. http://www.nissanpatrol.com.au/forum...2020/12/66.jpgQuote:
Originally Posted by Winnie
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Looks good mate, nice low and slow cook it'll be insane! The ribs will be to die for no doubt.
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Indeed mate. There is one looking out at the moment, I'm so temptedhttp://www.nissanpatrol.com.au/forum...2020/12/67.jpgQuote:
Originally Posted by Winnie
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I'm drooling bro! Lamb ribs are my absolute favourite! You got me hooked ever since the lamb you did at MBs and I haven't stopped sinceQuote:
Originally Posted by rusty_nail
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He’s practicing for the next meetup there. I’ll supply the generator again.Quote:
Originally Posted by Winnie
Yep.not much lefthttp://www.nissanpatrol.com.au/forum...2020/12/68.jpg
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As good as it Fair Dinkum Tucker gets Rusty Mate!
Please do freezer up them leftover meaty bones and we’ll snag some Yabb’s for Jackstar [emoji106][emoji106]
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Sure mate I can bring the bones backQuote:
Originally Posted by MB
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2020 “Get Stuffed” Team Celebrations were AWESOME [emoji122][emoji41][emoji106]
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A sneaky peak at 11:00am from a dark early start young Legendary Bloke [emoji106][emoji106]
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Beverages were smashed too and we all made it Uber Duber home safe & sound [emoji1696]
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Crikey Markie you sure know how to throw a party. Enjoy bro!!
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Twas truly a Team effort Chrisso Mate!
Must honestly say though, young Mate was mentally and physically Fair Dinkum exhausted afterwards, perfectly (deliciously) temperature righting racks forward and back throughout two barrels all morning. Temperature gauges up/down galore, he even kindly educated us how as the ‘racks’ shrink throughout the process and the hot air factor within changes too!
I’ll stick with my weekend $200 LPG HARK for now [emoji23]
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Do any of you Nearby Mexicans want me to set aside some Apple [emoji520] Tree [emoji269] regrowth sticks for smoking?
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Forgot to poison the stump when I cut it down over winter and it’s back with a vengeance!
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Nearly died just looking them up for sale at Bunnings [emoji15]
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I’ll only charge you Tucker F#ckers $23.90 per 3kg same [emoji23]
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That would be awesome Markie, I'll take a little bit if you don't mind hanging onto it until next catch up.
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Can do Chrisso [emoji491][emoji520][emoji106]
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I'll chuck em in the dehydrator to do 2 years drying in 2 days :)
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Your Xmas dinner centerpiece is ready Chrisso Mate [emoji23]
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Must say for any retirees out there looking to make some weekend market cash this could work for you I reckon [emoji106][emoji106]
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Trimming your fruit tree branches and market them dried as ‘Organic’ in some sort of ‘Hemp’ bags [emoji23]
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Just don’t kill the Tree like nasty me!
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Overnight pork shoulder mission tonight for Christmas lunch at my sister's tomorrow. This thing makes it too easy.
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A very thoughtful present kind Ladies [emoji182][emoji182]
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Aren’t these instructions for a Bacon & Eggy Highway Roll [emoji23]
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http://www.nissanpatrol.com.au/forum...id=82698&stc=1Yummy leftovers for lunch today. Charcoal rotisserie delight nom nom nom
This will be interesting slow cook
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That’ll come up a treat I reckon Krisso & Ben Mates! Duck fat makes anything amazing [emoji106][emoji106]
Just watch the coals on the bunnies back, he might dry out a wee bit if too hot on that side.
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That's awesome mate, look forward to seeing the resultsQuote:
Originally Posted by Maxhead
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4hrs in.
Had a little pick at the rabbit and it’s tender as fark.
Good jobbie
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Not looking at any more of these delicious food pictures for a few days.
Just finished four days of festive eating. With the kids spread from here to W.A. it’s impossible to get them all together at the one time. Some of the local ones were either working or on call on different days over the last few days, this meant we had to be adaptable.
Xmas lunch local, Boxing Day in Geelong, then the next two days at our place with others as they were available, including one inter stater.
No pictures, but some beautiful meals were had. Happy to say I paced myself but looking forwards to pumping out about 3km in the local pool when it opens tomorrow morning.
Home Harvested Bush Tucker at its greatest Krisso & Ben, Enjoy Gentlemen [emoji106][emoji106]Quote:
Originally Posted by Maxhead
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I believe IIRC this might have been one of your Legendary ideas Chrisso Mate @Winnie ?
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Rinsed as much cheap brine off it as possible, not once, not twice but thrice [emoji23]
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Straight into the Hark at 1:30pm 150C smoking for 15 minutes.
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Straight back down to 100C thereafter and noticed a few hours later the rest of the brine was sneaking out of Mr IGA’s pokey dokey plumping weight holes [emoji23]
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Flipper dipper a few more times every few hours returned to checkers [emoji106]
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Fancy Bunnings $20 thermometer probe is battery dead so had to rely on an old school beef ready 55-60C steelie kebab touch stick [emoji23]
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Super Cheap & Easy Smokey Goodness Thanks Chrisso [emoji106][emoji106][emoji106][emoji106][emoji106][emoji106][emoji106][emoji106][emoji106][emoji106][emoji106][emoji106][emoji106][emoji106]
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I was only thinking yesterday, I wonder if I can smoke a corned beef! Yea hah, looks goodQuote:
Originally Posted by MB
Deepest Apologies Growler Mate!
Thinking now this might have been your ridgy didge inspiration [emoji106][emoji106][emoji106][emoji106][emoji106][emoji106][emoji106][emoji106][emoji106][emoji106][emoji106][emoji106][emoji106][emoji106][emoji106][emoji106][emoji106][emoji106][emoji106][emoji106][emoji106]
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I'm pretty sure Winnie made pastrami by crumbing silverside and smoking it? For lunch meat. It looked amazing. So does yours mb
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Yeah I've done pastrami a heap of times. It's not crumbed but covered in a rub which is mostly coarse black pepper.Quote:
Originally Posted by rusty_nail
Haven't eaten it hot though, only cold on sandwiches. I do love the idea of a hot smoked silverside with mash spuds for dinner though.
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Doing beef cheeks today a little differently.
Bought these the other day.
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Trimmed up and ready to be seasoned.
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Rubbed in a really nice Mexican seasoning, once cooked I will shred them and make tacos, can't wait!
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Turned out amazing, even got the tick of approval.
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http://www.nissanpatrol.com.au/forum...020/12/182.jpg
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Looks amazing Chrisso and your girls are super cute mate[emoji123]Quote:
Originally Posted by Winnie
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Thanks mate, can't believe how much your boys have grown since we last saw them too, been too long.Quote:
Originally Posted by Maxhead
How was the wild meal last night?
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Seriously it was one of the best cook ups for a long time.Quote:
Originally Posted by Winnie
Both the duck and rabbit were tender as fark.
I preferred the rabbit but would go the duck any day.
I think it’s time we catch up soon.
Once the shed is up, we’ll organise another meetup
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Cannot wait!Quote:
Originally Posted by Maxhead
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Do people still eat rabbit? Thought that was phased out in the mid 1900’s. Lol. Each to their own I suppose.Quote:
Originally Posted by Maxhead
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