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

Reply #10 - Feb 12^th, 2008 at 6:50pm

BillyBushCook Offline
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Some one said they wanted
hot coals??
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Well havn't we got some ideas here!!
can of worms.
I was actually thinking of roast cuts for the CO. but Tbone is great too! oh & rump Furph!! Wink

skiproosel wrote on Feb 12^th, 2008 at 6:43pm:

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

Skip, I think porterhouse is the same piece of meat filleted away from the bone is'nt it???

Mick

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

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Reply #11 - Feb 12^th, 2008 at 6:52pm

Troyk Offline
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I am now really hungry Tongue

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Reply #12 - Feb 12^th, 2008 at 6:53pm

skiproosel Offline
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Probably right Billy, makes sense why I like it so much Roll Eyes

Skip

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Reply #13 - Feb 12^th, 2008 at 6:54pm

Derek Offline
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Check this out http://www.virtualweberbullet.com/meatcharts.html

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Reply #14 - Feb 12^th, 2008 at 6:56pm

Derek Offline
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Troyk wrote on Feb 12^th, 2008 at 6:52pm:

I am now really hungry Tongue

You could always have a feed of fresh pork Troy

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Reply #15 - Feb 12^th, 2008 at 9:23pm

sooty Offline
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Furphyslinger wrote on Feb 12^th, 2008 at 5:39pm:

Rump
cooked to perfection
method

knock its horns off wipe its ar*e and attack

I'm with you Furph, just wipe once only and add a couple of eggs, grilled tomato, chips and mushroom gravy, sop up the bloody bits with a bit of damper.

Am a big fan of the old MUTTON neck chops (now called lamb) in a casserole. Can be done in CO or at home in glass actually had them last night, beautiful.
I often use a packet of "MAGGI Lamb Casserole" as a base. Just chuck in a few veg and a can of diced tomatoes.
Kev

I started out with nothing and still have most of it

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Reply #16 - Feb 13^th, 2008 at 6:38am

poddy dodger Offline
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I'm with you Sooty, also hard to beat is "Savoury Lamb (mutton) Chops". I do them in the CO and use marmalade jam and sultanas to sweeten the deal, carrots onions etc. Let them simmer for a couple of hours aaaaah lovely, might even do them for dinner tonight.

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 #17 - Feb 13^th, 2008 at 10:14am

Derek Offline
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Mick asked me to post this meat chart.

http://www.aussiecampovenforum.com/Photo/Bitsnpieces/beeflambcuts.pdf

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Reply #18 - Feb 13^th, 2008 at 10:46am

BillyBushCook Offline
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Some one said they wanted
hot coals??
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RE, Dereks link,
I have some of these charts printed on A2 & laminated above my BBq, I can print them any size for free & post them if any one is interested, you just need to get them laminated.
just let me know which ones & how big, most of them print clear up to A1 size but I'd suggest A2 for the Beef/lamb one & A3 for the other single ones like pork or goat .

Mick.

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

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Reply #19 - Feb 19^th, 2008 at 2:25am

camp_cookie Offline
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My favorite cut would have to be the pork shoulder. It can be smoked whole and either sliced, chopped, or pulled. It can be cured into bacon. It's a very versatile cut of meat.

I have yet to eat lamb, but I'm planning to rectify that soon. It's not a common meat where I live.

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