I know me not coming...so i made this for you all...you all habe fun now ya hearhttp://www.nissanpatrol.com.au/forum...017/04/143.jpg
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I know me not coming...so i made this for you all...you all habe fun now ya hearhttp://www.nissanpatrol.com.au/forum...017/04/143.jpg
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Hey, AVO send me a couple of lts of Jacks and a few Maron and I`ll post you some photos.
Re: fire wood
If we replace any power poles this week... I'll cut some portions up and chuck it on the roof rack to bring it up.
A lot of it is very tough ironbark or bloodwood. Most been in the ground since 70s/80s. Very aged and solid, will burn forever. I'll see what I can do !
Had a mate who worked for Arthurs replacing wooden poles for the newer steel break away ones.Quote:
Originally Posted by Hodge
every now and then we'd grab a pole or two and cut up for fire wood. burns very well indeed.
As long as they are not treated with creosote, have a pole in the lounge holding the roof up its tallow wood from Queensland and hard as nails , sharpened saw about 5 times for only a bit of checking .Attachment 71537Attachment 71538
Most of our poles are creo. But you get an odd one that isn't. And they are treated like gold for the firewood enthusiasts at work.Quote:
Originally Posted by GQtdauto
It's shit stuff creo, when burnt. Some people have found out the hard way.
Is it just me or is your flue crooked?Quote:
Originally Posted by GQtdauto
Fantastic use of that pole too. Love it ! I could organize some old "Danger: High Voltage" signs to complement it if you want.Quote:
Originally Posted by GQtdauto
You build that yourself? King post , double collar ties? Good chippie or adventurous amateur!!!!Quote:
Originally Posted by GQtdauto
I used to get redgum poles from the SEC back in the day, but it was only the butt section into the ground that was treated from memory, not the whole pole. Does this sound right?Quote:
Originally Posted by GQtdauto
That looks fantastic.Quote:
Originally Posted by Touses
The latter , had help with getting the bugger up and propped but the rest is my handy work , will include a pick of the other post which is an iron bark tree .Attachment 71543
It's supposed to be bricked in with stone but never got there and yes it's crooked , going to just put an outer cover on it and fix to the wall probably .Quote:
Originally Posted by TPC
Some poles were completely dipped , some just the bottom bit , this one is tallow wood and termites can't chew it supposedly so they didn't treat it .
By the way how is AB's Donk party going ?
nek weekend en itQuote:
Originally Posted by GQtdauto
Isn't it this weekend ? My bad.
did you start to early?Quote:
Originally Posted by GQtdauto
Next weekend mate, we've been getting it all ready this Easter. We're pretty much set to rock n roll folks!
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Looks like the weather will be on your side,,,be it a tad chilly over night,,,,lolQuote:
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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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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Poor Bambi .
We're working early Friday morning folks so please do let either of us know who would like to arrive on Friday and roughly what time so we can get back to meet & greet ya'll !
And some Rissoles luv, well juicy burgers anyway, just don't tell the kids ;-)Quote:
Originally Posted by GQtdauto
Do you want me to bring up some local spuds?
I will bring my Auspit as well whether it gets used or not.
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I'll proxy reply here for AB Chrisso, he's busy just now with the whippersnappers! "YES please, sounds great" :-)Quote:
Originally Posted by Winnie
That'd be great thanks Winnie!!!Quote:
Originally Posted by Winnie
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I'll send Amz up into the hills during the week to grab a big bag of Thorpdale's finest!
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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 :-)Quote:
Originally Posted by Winnie
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 :-)
I suspect our livers are in for a bit of abuse next weekQuote:
Originally Posted by MB
Never tried roasted beet, maybe I should give it a go.
Make that 7 camp ovens AB Jane is bringing her desserts in steadQuote:
Originally Posted by AB
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.Quote:
Originally Posted by AB
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!!
Sounds good. Chantal offered to make a peppermint slice too... You want that too?Quote:
Originally Posted by MB
Just so it's not too healthy
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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.Quote:
Originally Posted by MB
That does sound seriously delicious mate, please do check in with Roofy though as Jane is apparently knocking up some wicked desert creations:-) !