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Favourite cuts of meat (Read 8354 times)
 
Feb 12th, 2008 at 5:14pm

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 Roll Eyes Roll Eyes
Mick.
 

Live while your'e alive, you can sleep when your'e dead.
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Reply #1 - Feb 12th, 2008 at 5:35pm

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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Reply #2 - Feb 12th, 2008 at 5:39pm

Furphyslinger   Offline
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Rump
cooked to perfection
method

knock its horns off wipe its ar*e and attack
 

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Reply #3 - Feb 12th, 2008 at 6:06pm

Derek   Offline
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For all you people who eat beef.

 

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Reply #4 - Feb 12th, 2008 at 6:07pm

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 Grin 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 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 12th, 2008 at 6:24pm

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 12th, 2008 at 6:25pm

Derek   Offline
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But then again

 

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Reply #7 - Feb 12th, 2008 at 6:43pm

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 12th, 2008 at 6:43pm

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 12th, 2008 at 6:46pm

Derek   Offline
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Troyk wrote on Feb 12th, 2008 at 6:43pm:
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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