Don't encourage him!
Mackka
Mackka
Today I COOKED.
- Thread starter Ramjet
- Start date
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Medium rare peppered scotchy topped with garlic/chives and rosemary butter medallions. Baked spuds, beans, corn and roasted beetroot. Nothing special about the meal except everything (apart from the steak) came from the veggie garden.
The butter medallions were spot on.
Cheers
Les
The butter medallions were spot on.
Cheers
Les
Cant beat steak and butter - herb, garlic or just plain. Looks delicious, as do the veggies!
Another 40 C day with no fire ban was another opportunity to fire up the Dragon
With a bit of inspiration provided by Mr Jet and others, I had a go at smoking up some ABT's or atomic buffalo turds (as our BBQ friends from the U.S. of A call them).
Threw on a rack of pork ribs as well.
They were awesome!!
I can now see why they are favoured highly amongst the BBQ folk and I look forward to doing another batch soon. The possibilities with the filling are endless and while they are a little bit of work to prepare, the end result is well worth it :Y:
Cheers,
Billy
With a bit of inspiration provided by Mr Jet and others, I had a go at smoking up some ABT's or atomic buffalo turds (as our BBQ friends from the U.S. of A call them).
Threw on a rack of pork ribs as well.
They were awesome!!
I can now see why they are favoured highly amongst the BBQ folk and I look forward to doing another batch soon. The possibilities with the filling are endless and while they are a little bit of work to prepare, the end result is well worth it :Y:
Cheers,
Billy
Yummo Billy. My fav snack.
I love slow roasted camel!
Mackka
Mackka
:lol: :lol: :lol:
I always start with one.
Just like the old saying " How do you eat an elephant, one bite at a time"
Mackka
I always start with one.
Just like the old saying " How do you eat an elephant, one bite at a time"
Mackka
In response to madtuna's Camel post.... A recipe from a camp oven cook book by Jack Absalom, the noted Australian artist, and his uncle Reg who was a station and droving cook., NOTE the last line.
BTW it is a brilliant and comprehensive guide to cooking while camping etc with every type of meal covered. Even scones and sponge cakes!
Camel Stew.
3 medium sized camels
1 ton salt
1 ton pepper
500 bushels of potatoes
200 bushels of carrots
3000 sprigs of parsley
2 small rabbits.
Cut camels into bite-sized pieces. This should take about two months.
Cut vegetables into cubes (another two months)
Place meat in pan and cover with 1000 gallons of brown gravy.
Shovel in pepper and salt to taste.
When meat is tender, add vegetables.
Simmer slowly for 4 weeks.
Garnish with parsley.
Will serve 3800 people.
If more are expected, add two rabbits.
BTW it is a brilliant and comprehensive guide to cooking while camping etc with every type of meal covered. Even scones and sponge cakes!
Camel Stew.
3 medium sized camels
1 ton salt
1 ton pepper
500 bushels of potatoes
200 bushels of carrots
3000 sprigs of parsley
2 small rabbits.
Cut camels into bite-sized pieces. This should take about two months.
Cut vegetables into cubes (another two months)
Place meat in pan and cover with 1000 gallons of brown gravy.
Shovel in pepper and salt to taste.
When meat is tender, add vegetables.
Simmer slowly for 4 weeks.
Garnish with parsley.
Will serve 3800 people.
If more are expected, add two rabbits.
madtuna
Only owns one toaster
HAHAHA! love it!
I only ever just take the back straps off one or two, a back strap is over two feet long and one will do me for a couple of weeks.
Its such a waste of meat and annoys me no end. I whacked 15 today and just towed them into the scrub :N:
I only ever just take the back straps off one or two, a back strap is over two feet long and one will do me for a couple of weeks.
Its such a waste of meat and annoys me no end. I whacked 15 today and just towed them into the scrub :N:
15! DAMN. Waste of meat for sure. Only tried Camel once.
Not quite a camel feast but Carol cooked us Wonton soup followed by Sticky Pork Meatballs with Crunchy Cashews, Rice Noodles with the left over wonton broth.
Love dining in at this restaurant. :Y: :Y: :Y:
Cheers
Doug and Carol
Love dining in at this restaurant. :Y: :Y: :Y:
Cheers
Doug and Carol
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Billy said:Another 40 C day with no fire ban was another opportunity to fire up the Dragon
With a bit of inspiration provided by Mr Jet and others, I had a go at smoking up some ABT's or atomic buffalo turds (as our BBQ friends from the U.S. of A call them).
Threw on a rack of pork ribs as well.
https://www.prospectingaustralia.com/forum/img/member-images/1111/1516521381_abt_s_1.jpg
https://www.prospectingaustralia.com/forum/img/member-images/1111/1516521382_abt_s_2.jpg
https://www.prospectingaustralia.com/forum/img/member-images/1111/1516521345_abt_s_3.jpg
https://www.prospectingaustralia.com/forum/img/member-images/1111/1516521346_abt_s_4.jpg
https://www.prospectingaustralia.com/forum/img/member-images/1111/1516521346_abt_s_5.jpg
They were awesome!!
I can now see why they are favoured highly amongst the BBQ folk and I look forward to doing another batch soon. The possibilities with the filling are endless and while they are a little bit of work to prepare, the end result is well worth it :Y:
Cheers,
Billy
Righto Billy ya killing me I'm now chocking on saliva I need your address and an invite, geez that looks the goods :Y:.
madtuna said:
Stick 'em in the freezer Steve, I'll be there in a couple a months or so!
I'm making a few racks of American style BBQ pork ribs on the weekend, get ready boys
