What's on today's menu?

[Kiwiruss]

Brûlée s are a fave here, they are cooling now, then before serving I put a bit of sugar on top,and use my torch and burn sugar to give a crunch when eating. Free range eggs too. The string is just to give it some type off shape. I normally stuff with sage and onion stuffing but I'm doing that separate this time. Easier with grand kids lining up,lol. Justin you should get stuff wed thurs?

Russ

[Kiwiruss]

OK, I'll s'hup now
well, maybe not
How long and what temp in Oven and are the strangs just to hold it together after boning or is it stuffed with sumptin ?

I slow cook on 130 Celsius for 5 hours, it melt in your mouth, this leg is farm reared and killed by a friend of the family. We were given it so tea will cost me about $10 for 10 people. Includes cauliflower broccoli cheese bake, my granddaughters fave, and roast tatters parsnip carrot and kumara. I love Sundays with my family. I'm very blessed.

Russ

[Fooldancing]

Man, that looks good Russ... Makes me want to strive to be better. Thanks for posting the pics....a friend of mine said about giving me some venison. That will be truly a fun one to do.

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[OldUsedParts]

I slow cook on 130 Celsius for 5 hours, it melt in your mouth, this leg is farm reared and killed by a friend of the family. We were given it so tea will cost me about $10 for 10 people. Includes cauliflower broccoli cheese bake, my granddaughters fave, and roast tatters parsnip carrot and kumara. I love Sundays with my family. I'm very blessed. Russ

thanks, Pard, glad you got to hang with the Family and you are correct - - - that's the best of the best - - - think I'll turn in early and dream of Food

[Kiwiruss]

Man, that looks good Russ... Makes me want to strive to be better. Thanks for posting the pics....a friend of mine said about giving me some venison. That will be truly a fun one to do.

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Would that be farmed venison or wild venison. The best venison I ever had was a mate from hokitika who has his own plane and flies to fiordland and shoots deer. He cooked steak over very very hot grate, it was beautiful. He said the secret was hot and quick.!!

Russ

[Fooldancing]

It would be wild

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[Kiwiruss]

It would be wild

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That's the best then IMHO. Take pics when you do it.

Russ

[Kiwiruss]

The said brûlée, even got the crack on the top via my blowtorch.

Served with a scoop of vanilla ice cream
Russ

[woodenvisions]

Correct me if I'm wrong , but am I the only one that sees a ( Hedgehog ) in that top pic above the broo lay ???
Lol

[OldUsedParts]

ouch it hurts to laugh that hard early in the morning

[bsooner75]

Picked up a couple of strips for the family and a grass fed ribeye for myself. Seasoned w/ SPG. Serves alongside some SPG potatoes and Brussel sprouts. Shrimp were hit w/ Meat Church Dia De Los Fajita.

Not bad…steak could've been a little more tender. Wish it had better marbling but I didn't have time to go to Costco and the selection at Tom Thumb was limited.




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[SmokeNHops]

Got my first pork belly in the drum at seven. Basic seasoning and fat cap down. Gonna a take it to 190 internal or so, cube it, toss it in a 50:50 of homemade BBQ sauce:Apricot Preserves in a foil pan and make some pork belly burnt ends!

[OldUsedParts]

SoonerMan, that is Surf and Turf in the Throw Down Class

[OldUsedParts]

that is my kinda link CD - - - did you make those or do they be store bought Inquiring sausages junkies want to know

CD, never mind about the info - - - I finally looked at your earlier post and see that they were Elgin bred so that explains it all. Sure do look larapin also.

[Fooldancing]

They all look great to me. Have a great day everyone!

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