Australia’s Very Own Camp Oven And Outdoor Cooking And Camping Forum

Feb 12^th, 2008 at 4:14pm

BillyBushCook Offline
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Some one said they wanted
hot coals??
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Ok every body what is your favourite cut & how do you like it???
For me it is Beef whole rib eye AKA Cube roll, trimmed of all fat, marinated with a sweet red wine, garlic & whatever I can get my hands on at the time, sear it in a hot pan then roast (with a little smoke) until medium rare (60C core temp) then let it stand for 10 Mins before slicing thinly.

by the way......not my photos!!!! Roll Eyes

Mick.

Live while your'e alive, you can sleep when your'e dead.

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Reply #1 - Feb 12^th, 2008 at 4:35pm

Cactus Offline
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Mick, your opened one here.
Where do we start.
Mine:
Rolled loin of lamb boned with a light seasoning of figs and bread crumbs..cooked right through with baked veg's, mint sauce.
Muzz

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Have Camp Oven will travel

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Reply #2 - Feb 12^th, 2008 at 4:39pm

Furphyslinger Offline
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Rump
cooked to perfection
method

knock its horns off wipe its ar*e and attack

Cow.gif (23 KB | )

If you don't know the bush then you have never lived life to the full

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Reply #3 - Feb 12^th, 2008 at 5:06pm

Derek Offline
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For all you people who eat beef.

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Reply #4 - Feb 12^th, 2008 at 5:07pm

BillyBushCook Offline
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Some one said they wanted
hot coals??
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Yeh your right Muzz,
check Furph's post....theres one in every crowd Grin

On second thought, that wild goat I did a couple of weeks ago was probably the most tender & tasty cut I have ever done, just a shame it is not redily available, was dam cheap though, it cost me nothing apart from the fine on the trip home!! Roll Eyes

It was worth it, to see the look on that coppers face when the goat went ape s##t under the taunocover.

Mick.

Live while your'e alive, you can sleep when your'e dead.

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Reply #5 - Feb 12^th, 2008 at 5:24pm

poddy dodger Offline
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I have an asian butchery not far from where I live. He has heaps of different cuts like pork and lamb necks, beef, pork or lamb spare ribs cut either length ways or down, flaps, shanks and cuts you've never heard of. Quite an adventure trying some of these in the CO, always interesting.

pd

When I die I hope my missus doesn't sell my camp ovens for what I told her I paid for them. pd

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Reply #6 - Feb 12^th, 2008 at 5:25pm

Derek Offline
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But then again

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Reply #7 - Feb 12^th, 2008 at 5:43pm

Troyk Offline
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I reckon you can't go past a good leg of lamb. Smother it with oil and a bit of salt to get a crispy skin, perhaps a moroccan spice blend as well, and a couple of garlic cloves under the skin. Finish off with a nice gravy and roast vegetables.

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Reply #8 - Feb 12^th, 2008 at 5:43pm

skiproosel Offline
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Hey folks,
mine has to be a T Bone steak especially that little fillet tucked in nicely against the bone. Medium rare and pepper sauce please. A close second would be porterhouse steak with a pocket and stuffed with oysters. Horn on a jelly fish material I reckon.

Regards The Roosel

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Reply #9 - Feb 12^th, 2008 at 5:46pm

Derek Offline
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Troyk wrote on Feb 12^th, 2008 at 5:43pm:

I reckon you can't go past a good leg of lamb. Smother it with oil and a bit of salt to get a crispy skin, perhaps a moroccan spice blend as well, and a couple of garlic cloves under the skin. Finish off with a nice gravy and roast vegetables.

Better still a shoulder of lamb with garlic and rosemary. Cooked nice and sloooooooooooooow in a camp oven for around two hours until the meat literally falls off the bone.

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