Safari Re-Baked Lamb Pita Pocket
http://www.nissanpatrol.com.au/forum...019/11/109.jpg
Yummmmo...a TD diesely delicious & toasty breaky :-)
http://www.nissanpatrol.com.au/forum...019/11/110.jpg
Sent from my iPhone using Tapatalk
Printable View
Safari Re-Baked Lamb Pita Pocket
http://www.nissanpatrol.com.au/forum...019/11/109.jpg
Yummmmo...a TD diesely delicious & toasty breaky :-)
http://www.nissanpatrol.com.au/forum...019/11/110.jpg
Sent from my iPhone using Tapatalk
Hot Prawns will be delicious today :-(
http://www.nissanpatrol.com.au/forum...019/12/172.jpg
http://www.nissanpatrol.com.au/forum...019/12/173.jpg
Sent from my iPhone using Tapatalk
I've been trying out the ozpig smoker while in iso at home, had some pretty wicked meals lately!
Beef ribs
http://www.nissanpatrol.com.au/forum...2020/05/35.jpg
http://www.nissanpatrol.com.au/forum...2020/05/36.jpg
Pork butt
http://www.nissanpatrol.com.au/forum...2020/05/37.jpg
Tonight's lamb shoulder
http://www.nissanpatrol.com.au/forum...2020/05/38.jpg
Sent from my SM-G960F using Tapatalk
WOW, that looks great, and having the time to play around with it also is a winner as well.
Going well so far, been on for nearly 4 hours and internal temp is at 63deg. Once it gets closer to 70deg I will wrap it in foil with butter and rosemary, then chuck it back in the oven until an internal temperature of 95deg when it will be rested until dinner time.
The smoker oven has been sitting at 110deg the whole time with a constant flow of ironbark and rosemary smoke.
http://www.nissanpatrol.com.au/forum...2020/05/39.jpg
Sent from my SM-G960F using Tapatalk
Looks great!
http://www.nissanpatrol.com.au/forum...2020/05/40.jpg
Awaiting the judge's scores.
http://www.nissanpatrol.com.au/forum...2020/05/41.jpg
Sent from my SM-G960F using Tapatalk
Got the Cobb out last night for a no kids special treat smoked rack of lamb, yummy!!
http://www.nissanpatrol.com.au/forum...2020/05/88.jpg
http://www.nissanpatrol.com.au/forum...2020/05/89.jpg
http://www.nissanpatrol.com.au/forum...2020/05/90.jpg
Sent from my iPhone using Tapatalk
Loving our new mobile mountain tucker trailer [emoji106]
http://www.nissanpatrol.com.au/forum...020/05/139.jpg
http://www.nissanpatrol.com.au/forum...020/05/140.jpg
Last weeks lunch prep:
Chicken & Sweetcorn Soups
http://www.nissanpatrol.com.au/forum...020/05/141.jpg
http://www.nissanpatrol.com.au/forum...020/05/142.jpg
This weeks lunch preps:
Ham & Veggie Soups
http://www.nissanpatrol.com.au/forum...020/05/143.jpg
http://www.nissanpatrol.com.au/forum...020/05/144.jpg
‘Ultimate’ - tool storage chest from Bunnings on special has been a winner, keeps all our clevers tucked away safely on wheels for moving the block wherever may be needed [emoji106][emoji106]
http://www.nissanpatrol.com.au/forum...020/05/145.jpg
Sent from my iPhone using Tapatalk
Crickies Markie you certainly don't do things by halves, love it [emoji106][emoji106]
Sent from my SM-G930F using Tapatalk
Cheers Wossco, coming to a roadside vendor gravel patch near you soon :-)
Sent from my iPhone using Tapatalk
Yeah Marks thinking is go hard or go home. Top stuff mate!Quote:
Originally Posted by Rossco
Sent from my iPhone using Tapatalk
Cheers Mr Mark, cook hard and super hot or go home nearly, we’ve been coping some very well below zeros up here recently :-)
http://www.nissanpatrol.com.au/forum...020/05/151.jpg
Sent from my iPhone using Tapatalk
Decided to give bread a go in the pizza oven.
Started the fire at 12 today. Once that was going and doing its thing I started on the dough. I've never made bread from scratch, only in a bread maker. I chose a easy one that I found online for my first attempt.
I need to get rid of all the soot from inside the oven. It's been sitting around the 3-400 mark for about a 1 1/2 hours now and it's just about ready.
Next is to spread out the coals to heat the entire floor. By that stage the bread should be just about ready for the 2nd rise..
Will report back later on results.http://www.nissanpatrol.com.au/forum...020/06/115.jpg
Sent from my CPH1979 using Tapatalk
4hrs later and I’m truly drooling @jaysee brother, swear I can smell it from up yonder here, update please my friend [emoji106][emoji106]
Sent from my iPhone using Tapatalk
Well that went well.
Baked 6 in total have 2 left. One was finished before it had a chance to cool down, one went to the mother in law (she's the Baker in the family), two were consumed during dinner and 2 are in the freezer.
I'll tell you what tho.
It's a process. From getting the fire right, to timing the dough to be ready and having the oven clean and at the right temperature.
But for the first attempt it all worked out. Bread was crusty on the outside and light inside.
When I had to remove all the coals, I dropped them in my spit. Wrapped a kilo of little pork sausages individually to n foil and buried them in the coals for about 1/2 hour. My God they where better than the bread.
The only thing that I would do different is to utilise the oven more during the heating process.
So there you have it @MB[emoji506]http://www.nissanpatrol.com.au/forum...020/06/118.jpghttp://www.nissanpatrol.com.au/forum...020/06/119.jpghttp://www.nissanpatrol.com.au/forum...020/06/120.jpghttp://www.nissanpatrol.com.au/forum...020/06/121.jpg
Sent from my CPH1979 using Tapatalk
Sensational my Friend, LEGENDARY Bloke [emoji106][emoji106][emoji106][emoji106][emoji106]
Sent from my iPhone using Tapatalk
Yep,that look.awesome
Sent from my SM-A205YN using Tapatalk
Out with the old and in with the new.
Maybe pizza tomorrow night.http://www.nissanpatrol.com.au/forum...2020/07/56.jpghttp://www.nissanpatrol.com.au/forum...2020/07/57.jpg
Sent from my CPH1979 using Tapatalk
Baby Q Smoked Memphis Beef Ribs
(Half arsed lazy style :-)
http://www.nissanpatrol.com.au/forum...2020/07/81.jpg
Sent from my iPhone using Tapatalk
http://www.nissanpatrol.com.au/forum...2020/07/82.jpg
Sent from my iPhone using Tapatalk
Full credit to ‘Jono’ :-)
http://www.nissanpatrol.com.au/forum...020/07/121.jpg
http://www.nissanpatrol.com.au/forum...020/07/122.jpghttp://www.nissanpatrol.com.au/forum...020/07/123.jpg
http://www.nissanpatrol.com.au/forum...020/07/124.jpg
Sent from my iPhone using Tapatalk
Tonights dinner.
Marinated pork ribs, chicken breast and tomato salad with home made bread. Chicken breast is defrosting while I decide what to do with it.http://www.nissanpatrol.com.au/forum...2020/08/50.jpghttp://www.nissanpatrol.com.au/forum...2020/08/51.jpg
Sent from my CPH1979 using Tapatalk
Beef short ribs, been in the smoker since 8am, the smell is so bloody good!
http://www.nissanpatrol.com.au/forum...2020/08/52.jpg
Sent from my SM-G986B using Tapatalk
Nice mate.
That's one thing I wanna get or make one. I've got a 20l oil tin that I want to play around with. YouTube and Google will have to help me on this.
Sent from my CPH1979 using Tapatalk
Bit of a cross-bred Greek Moussaka with Italian Lasagne stockpiling Sunday.
http://www.nissanpatrol.com.au/forum...2020/08/58.jpg
http://www.nissanpatrol.com.au/forum...2020/08/59.jpg
http://www.nissanpatrol.com.au/forum...2020/08/60.jpg
Sent from my iPhone using Tapatalk
Hauled a small few of these grain-fed 12v freezer Scottish Beauties home from Northern NSW work last month.
http://www.nissanpatrol.com.au/forum...2020/08/65.jpg
The good stuff renders down much like butter finally :-)
http://www.nissanpatrol.com.au/forum...2020/08/66.jpg
Sent from my iPhone using Tapatalk
That looks so good, want steak now.
Our camp oven is of the spun steel variety. It does a good job with most things, but pizza isn't one of them.
I'm wondering if anyone has used a pizza stone with one. Worthwhile or not?
Have never owned a pizza stone. Anything to look for/avoid if buying one?
Or perhaps an aluminium mesh pizza screen?
Cuppa, I spent a fair bit of time sorting out my pizza oven system, and happy to share a few learnings. 1) the pizza stone needs to be in the oven and heated thru, don't put a cold plate into a hot oven as it will crack., 2) don't remove the hot stone from the oven to get the pizza out, it will crack and break with the sudden temp difference, 3) let the stone cool down inside the oven, and then simply 'dry clean it - don't wash it in dishwater as the moisture permeates the stone and you will get bugs growing on the stone, 3) removing the pizza is going to be your challenge from a Bedooree style oven - putting a stiff tray between the pizza base and the pizza stone may work, however you are unlikely to get a crisp base as the base needs to be in contact with the stone. I did experiment with a teflon coated circular tray on top of the stone, however its didn't crisp up the base. 5) you may end up with soggy pizzas also as the moisture from the pizza needs to go 'somewhere as it evaporates - the bedooree style unit with the lid on - coals below and on top does not offer the venting you need.
I also bought a very large cast iron camp oven and cut a side door in it during my R&D process - this worked well, however it was very heavy and restricted the flexibility of a total camp cooking solution I was looking for. Unfortunately I found the spun pan configuration too difficult to get to work without the issues above. If you can get the pizza out of the oven from the top you are 90% there, however I would probably drill a number of vent holes towards the top of the bottom tub, under the lip of the top pan, to provide some positive venting, but high enough to not affect liquid levels in other dishes. Hope this helps.
Now, if you want the 'real deal' I have a very very keen price going on a complete Gwendolyn system - clearance price, well below cost - PM me if interested!
A tent peg propped under the lid will help for ventilation without bastardising the oven too. Great for pork crackling and crisping up the spuds.
Sent from my SM-G986B using Tapatalk
Yep thats a better idea!Quote:
Originally Posted by Winnie
Cranked up the smoker this morning, about to put in this piece of silverside to make some pastrami for work lunch sandwiches through the week.
http://www.nissanpatrol.com.au/forum...020/08/100.jpg
Then later on will throw on these lamb ribs for dinner. I've done plenty of pork ribs and beef ribs, but a few weeks ago pre-covid lockdown I tried some lamb ribs at my brother in laws place and was blown away!
http://www.nissanpatrol.com.au/forum...020/08/101.jpg
Sent from my SM-G986B using Tapatalk
That’ll be amazing by the sounds of it Chrisso, please do tell us more about the Pastrami methodology and rub used etc...
Very keen to learn that one pretty please mate!
Sent from my iPhone using Tapatalk
It's something I've been wanting to try for a while, silverside is cheap meat and I had everything in the pantry so if it turns out a disaster it's cost me next to nothing.
This is the recipe I used for the rub, I reckon it'd be better with mustard seeds as well but I didn't have any.
https://dadwithapan.com/smoke-pastra...d-beef-packer/
Sent from my SM-G986B using Tapatalk
Thanks @PeeBee,
Soggy pizza base is the problem & it's made worse by the fact that it's a gluten free bas made from yoghurt & gluten free flour. This means it is wetter & stickier when first put in.
I realised after I posted that even if a pizza stone worked, getting the pizza out would be a major problem, & also that the alternative to a stone - the aluminium mesh 'pizza screen' would not work with a relatively wet/sticky base.
I'm now thinking it might work better to part cook the base first with nothing on it, remove it & then add the topping, before cooking further.
As far as your Gwendolyn system - unless you can magically make it weigh no more, & take up no more space than our camp oven - it's a non starter I'm afraid - a shame 'cos is does otherwise appear to be the business!
@Winnie - Thank you for the tent peg suggestion! Will give it a try with our baked spuds - they always come out nicely cooked & browned, but never crispy. MrsTea rubs a bit of olive oil on the skins, & this develops a slightly odd flavour , which I'm guessing may not occur if we can get the skins to crisp up a bit. Question At what point do you vent the lid with the tent peg? All the way through, last 5 minutes or what?
Experiment with it is my suggestion. Bear in mind you will be letting a lot of heat out and so should counter for that with more coals underneath. The heat should still radiate from the top enough.Quote:
Originally Posted by Cuppa
Sent from my SM-G986B using Tapatalk
Yeah, Gwendolyn is a heavy girl - 22kg from memory for the entire oven, but its compact, 330 x 330 x 250mm. You can't take bits out of the 'system ' unfortunately. I think the peg idea has merit. the open area generated by say a 4mm peg on one side of the lid is going to be more than the Gwendolyn, but it will work.Quote:
Originally Posted by Cuppa
The lamb ribs were great, unfortunately the rub wasn't quite spot on, will work on that next time.
The pastrami has just finished now, looks and smells great! Will slice it once it's cooled down.
http://www.nissanpatrol.com.au/forum...020/08/102.jpg
Sent from my SM-G986B using Tapatalk
Perfect looking Bark, so looking forward to the Pastrami unveiling Mate [emoji106][emoji106]
May I suggest not leaving it out on the window sill cooling around your dodgey neck of the woods though :-)
http://www.nissanpatrol.com.au/forum...020/08/103.jpg
Sent from my iPhone using Tapatalk
Great success! Tastes great, bit less pepper next time but I'm gonna be looking forward to lunch time every day this week.
http://www.nissanpatrol.com.au/forum...020/08/104.jpg
http://www.nissanpatrol.com.au/forum...020/08/105.jpg
Sent from my SM-G986B using Tapatalk