6 hrs of tender love and care
Pulled pork off the shoulder
Stunning doesn't describe the taste
On the menu at our cafe tomorrow
With a pane de casa , ciabatta or brioche bun
And a fresh slaw
+1 for the Weber Q, its a combination of BBQ and oven all in 1 but don't keep stuffing with the meat. Turn once only, don't worry about sticking to the hot plate it come free by itsel.
Tried reindeer when in Finland a few years back absolutely sensationa....
Young kangaroo is pretty good. Old boomer is like old cow, but a young roo is like baby beef. Just like cow there are prime cuts and not much off them. Sadly the generic roo sold in Coles worth is like chuck steak and gives it a bad name. Low fat free range and environmentally friendly. As for cooking any steak some say to put the pepper on after it's cooked so you don't burn the pepper, works for me
Camel Steaks of certain cut, taste like lamb and veal snitzel combined
As a part time butcher, kill and cut up lambs and grain fed steers for myself and mates on a monthly basis, the camel steaks are divine, don't get them often as come from an in-law connections in Kal .
Select to expand quotePiv said..
Young kangaroo is pretty good. Old boomer is like old cow, but a young roo is like baby beef. Just like cow there are prime cuts and not much off them. Sadly the generic roo sold in Coles worth is like chuck steak and gives it a bad name. Low fat free range and environmentally friendly. As for cooking any steak some say to put the pepper on after it's cooked so you don't burn the pepper, works for me
If you get lumbered with a batch of "old boomer" steaks, smear smooshed up kiwi fruit over the roo steaks, and leave them in the fridge overnight.
they will melt in your mouth.
The butchers supply company I worked for yonks ago used to supply Coles with pallet loads of pawpaw extract, it is kinda a highly concentrated version of the smooshed kiwi fruit.
The Pawpaw extract was so good you could use it to soften the leather in army boots.
I tend to avoid buying meat in Coles.
I had a salad with gravlax for tea, but I did have a lamb souvlaki for breakfast, and a pork sanga for lunch. 
I love talking about food!
argentinian steak cooked over charcoal. had one in 2008 and nothing Ive eaten in Oz has ever come close
Tried Imax1 method on a 60cm Cattlemans cut ribeye,
2mins on a WebQ (cranked up) 15 mins at 180 degs in the oven
5 mins sitting, bloody unreal, missus wants me to cook this way
from now on.
Cheers Imax1,
Got a mate cooking this way as well
Select to expand quotelandyacht said...
argentinian steak cooked over charcoal. had one in 2008 and nothing Ive eaten in Oz has ever come close
That is hilarious...
Select to expand quotechrispy said..landyacht said...
argentinian steak cooked over charcoal. had one in 2008 and nothing Ive eaten in Oz has ever come close
That is hilarious...
but true. I didnt eat a steak for 2 years back in aus ,cos I knew Id be disapointed. the cooking technique was to keep it slow cooking as a massive piece of meat then cut off the steak and sear each side before serving. The only side dish was salt and pepper. no sauce required.
given my present state of cholesterol I cant even think about eating one at the mo
