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  #31 (permalink)  
Old 03-07-2012, 10:54 PM
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Default Re: a foody thread?

looks good ard.

dinner here tonite-

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brined thick cut pork chops
steamed asparagus
broccoli rissoto

casey
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  #32 (permalink)  
Old 03-10-2012, 09:11 PM
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Default Re: a foody thread?

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  #33 (permalink)  
Old 03-10-2012, 10:31 PM
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Default Re: a foody thread?

looks good len
gumbo?

casey
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Old 03-11-2012, 08:11 AM
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Default Re: a foody thread?

60 ounces Chicken Broth
1/2 teaspoon cilantro
1/2 teaspoon celery flakes
1 small can rotel hot diced tomatoes
2 teaspoons powder onion
2 teaspoons powder garlic
12 ounces okra
14 ounces whole clams
14 ounces medium scallops
12 ounces large shrimp
12 ounces chunked chicken
12 ounces Jim Dean Hot Sausage
1/2 teaspoon black pepper
1 package gumbo mix
2 ounces stewed roasted red pepper diced
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Old 03-11-2012, 08:56 PM
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Default Re: a foody thread?

smoked brisket

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200 degrees....14 hours

casey
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Old 03-12-2012, 07:27 AM
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Default Re: a foody thread?

Riptide,your first picture looks like our camp when we go Interstate after Samba Deer as we do a lot of Camp Oven Cooking.
We do our whole Pigs on a Rotary Device we call a Spit,All it is is a larger version of The Hooded Barbecue with a Rotisserie.
I Find The best Pigs are The Wild ones which I get out of The Wheat Paddocks,Goat is also good as well as any of The other Deer Species.
We also make Damper which is a type of Bread & is Delicious with our Golden Syrup & your Maple Syrup as well as Scones & Pancakes.
There are heaps of Books over here with Recipes for Bush Cooking.

We all have to have Tomato,Barbecue Chili,Soy & especially Worchestershire Sauces.

Ard,a mate has a similiar setup which we have taken with us,the main thing we found is we had to add some beef fat to The Snags(our Slang for Sausages) made from Deer Meat as they are pretty lean.
Brian.
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Old 03-12-2012, 12:36 PM
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Default Re: a foody thread?

Quote:
Originally Posted by Liphookedau View Post
Riptide,your first picture looks like our camp when we go Interstate after Samba Deer as we do a lot of Camp Oven Cooking.
We do our whole Pigs on a Rotary Device we call a Spit,All it is is a larger version of The Hooded Barbecue with a Rotisserie.
.
Most often pigs are "spit roasted" here in the USA too
You can even rent an enclosed rotisserie barbecue trailer if you don't already have one .
IMO, cooking a butterflied pig over a pit is quicker and easier, even if it's not as dramatic.
I got the basic idea here
3 Guys from Miami roast a pig! How we build hog roasters.

My pictures are from our "camp". There's no power, no running water, and the road in is rough at best. The concrete blocks were salvaged from an old foundation on the property
Easy is a good thing.
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Old 03-12-2012, 12:43 PM
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Default Re: a foody thread?

Casey, what is a brined pork chop?

Dave
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Old 03-12-2012, 02:25 PM
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Default Re: a foody thread?

dave, heres the brine recipe i came up with-

4 c cold water
1/4 c seasoning salt
1/2 c white vinegar
2 tbl whole black peppercorns
3 bay leaves
combine in a large bowl mix and mix well
brine chops over night covered

casey
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Old 03-12-2012, 03:20 PM
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Default Re: a foody thread?

Rip Tide.
It's pretty much the same over here,as we also have Barbecues on Trailers we tow for our Christmas Parties,Club Hunts & other gatherings.
Brian.
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