ABs Donk Party ANZAC Day Weekend 22 to 25 April

Forgot to mention, Sir AB will be judging the cookoff folks :-) https://youtu.be/AzgbViujf8o
No bullshit, our great grandfather ventured to this great land from Asia in search of Bendigo 79Au :-)

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Originally Posted by MB

This is definitely shaping up to be a ripper for AB and youz'all folks! Thorpdale has the best spuds in the country and Rossco's home grown pumpkins will surely rock! Anyone know a good onion, garlic or beet grower, good for our livers they say for at least the roasted beets :-)

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I suspect our livers are in for a bit of abuse next week
Never tried roasted beet, maybe I should give it a go.

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Originally Posted by AB

Okie doke...

Chatting with Mb.

There are 8 camp ovens coming so we will get 7 x 1.5 kg of roast beef and 1 is for venison.

Rossco is bringing pumpkin so we will supply bags of carrot, potato, onion.

Next morning we are supplying a big leg of ham and venison snags.

BYO eggs and bread and any other assortments for your stay.

Keeping in mind supermarket and shops only 5 minutes away.


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Make that 7 camp ovens AB Jane is bringing her desserts in stead

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Originally Posted by AB

This is for fairness of the camp oven cook off being the same beast with Phil bonus points for having a go at venison;)


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Had a crack at a venison dish today, and all I can say is that its rich, gamey and after 4 hrs in the pot, falls apart in the mouth, but dry compared to say lamb. I marinated it overnight in a good red wine also, which changed the clur of the meat slightly. There is no way you could eat the same portion of venison that you could with lamb/pork or beef. It was goulash of sorts so chunks rather than a lump. The Combi pot had it cooked 2 hrs earlier than a conventional oven, and held the temp at circa 160 Deg C for 4 hrs easily, but could not get that down to 150 DgC per the recipe. First time using Charcoal also, and found it burnt hotter than briquettes, but ran out of puff at the 3 hr mark, requiring a small top up. If it was briquettes it would have kept going but maybe not held the temp. if fire coal, a top up would have been required at the 2.5hr mark and a small dose on top as well. Still on the learning curve with this oven, but good response from those at the table tonight.

Judges, do you want a lump of roast or a goulash with big chunky pieces/ i think the outcome would be slightly better with larger lumps in a goulash, but equally happy to try a single lump dish if you prefer - pls advise. I am unsure how we are all going to get thru 7 different versions of a pot roast!

Love it Phil, awesome mate! Let's find some serious pork fat to wrap one oven lump up! Maybe you could borrow my injector needle for some say apple juice internal plumping up ;-)

Want me to bring a big batch of peas? I'll boil them up ?

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Bloody Oath Lucus mate, seriously well done :-) ! Dang @AB this is getting seriously healthy bro!!

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Originally Posted by MB

Bloody Oath Lucus mate, seriously well done :-) ! Dang @AB this is getting seriously healthy bro!!

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Sounds good. Chantal offered to make a peppermint slice too... You want that too?

Just so it's not too healthy

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Originally Posted by MB

Love it Phil, awesome mate! Let's find some serious pork fat to wrap one oven lump up! Maybe you could borrow my injector needle for some say apple juice internal plumping up ;-)

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Will do some research Mark. Olive oil seems to be the go with roast lumps, and pork fat render used with chunks.

That does sound seriously delicious mate, please do check in with Roofy though as Jane is apparently knocking up some wicked desert creations:-) !