Fairwell meetup for the great man - Sir Roofy - Friday 3rd May to Monday 6th May

[TPC]

Have booked my flights so am in.

[mudski]

OK, it wont stay secret for long anyway.

for a 2kg piece of venison, if possible a piece that is maybe 5-7 cm thick and something that can be rolled up like a sponge cake, however if a heavy single chink, just inject deeply.

1 cup of wild turkey honey - the old porcelain camp mug size
1/2 a cup of honey, combine in a pot and heat gently to blend the honey into the bourbon - low flame or bourbon could ignite, add half a teaspoon of ground black pepper as well. Inject the brew whilst its warm, not hot or you will start cooking from the inside.
Use a basting needle and syringe and inject the meat thoroughly. It needs to be deep injections and the flesh has to visibly plump up
Roll the meat up if its a thin cut or simply wrap in glad wrap and let it cool for 1 hr.
Remove from gladwrap, baste the meat in a mixture of salted butter and tarragon.
Wrap the entire meat in 2 layers of fatty bacon rashers - get the no name long rashers with more fat that meat. You want the meat looking like a totally encased soccerball. Hold the bacon on with skewers or tooth picks.
Return the meat to the fridge on a tray and cool for 1 hr.

remove the meat from the fridge and wrap in a double layer of coconut fronds or similar. The intent is to let the juices escape to a degree and also protect the meat from burning during the cooking process. Venison has next to no fat, so you are creating and injecting moisture into the meat. You cannot overdo it, but if you skimp it could end up dry. You might get a similar effect with baking paper, but not alfoil as it will burn the surface as the heat will conduct where it hits the meat.

For Gwendolyn Oven, 15- 18 heat beads on the base, 8-10 heat beads on the lid, fired down to white coating, then start assembly of the pot.

Half a bottle of good quality heavy bodied shiraz, something around the $40 a bottle - cheaper and you wont get a good bodied broth which you want later, add this to the pot with a tablespoon of peanut oil, swish around to mix.

Assemble the outer oven box on the coals, complete with the pizza stone inside. Place pot onto the stone, add the venison to the pot, put the smoker lid in place with a thin layer of chips, then add the top coal plate. Commence demolition of the remaining 1/2 bottle of shiraz.

Temperature should be around 150 degC for at least 1 hr, no more. Add or subtract coals if required. Check the core temp after 1 hr and it should be around the 120degC from memory and cooked but have a slight rare look about it. By this time the heat will start to drop from the coals, so a tempered finish should be fine if its under cooked - its a rare meat so expect some colour.

The meat will be springy to some degree, so remove and let it rest under a cover of alfoil for 20 minutes out of the wind, I wrapped a towel over mine to slow the heat loss.

Remove the foil and cut into chunks about 3-4cm sq. Place the chunks into a bowl and spoon the broth from the pot over the top of the chunks. Cover with foil and then serve straight away. with toothpicks so the chunks can be easily savoured.

Wish I was going to be there to see the outcome - enjoy.

Well this is on @TPC wont touch. Its got bourbon in it. :P

[TPC]

Well this is on @TPC wont touch. Its got bourbon in it. :P

Haha, I had some last time.

[pearcey]

Sorry guys wont be able to make this deal either. Was hoping to, but as with the other trips I`ll be a bit layed up.
Will toast the man on the day with a fine scotch and will be thinking of him.

[AB]

Sorry guys wont be able to make this deal either. Was hoping to, but as with the other trips I`ll be a bit layed up.
Will toast the man on the day with a fine scotch and will be thinking of him.

All good Pearcey!!!


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[MB]

Rains are thankfully up here finally folks, mountains will be wetter soon and Sir Roofy’s firewood will be dry just in time

Zero flex, reminds us of old leafy cruisers!


See you all soon, stories, hats, bring them


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[matfew]

@MB this the one

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[MB]

Back on track, thanks @matfew


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[jack]

We should be there early afternoon Friday.

[MB]

Quick heads up good Folks!
Have PM messaged @Bob new gate/driveway number entry differing lower from last ANZAC meetup with Sir Roofy here.
PM me if unsure and kindly let us know what you’re towing and we’ll do our best to grade/carve a caravan swing in if needed?


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