AUSTRALIA'S ORIGINAL AND BEST CAMP OVEN AND OUTDOOR COOKING AND CAMPING FORUM

Feb 12^th, 2010 at 11:53pm

Haji-Baba Offline
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Try Red Claw marinated and smoked in a C.O.

Place in the freezer for an hour and then pull the heads off and split the tails in half.

Split down the middle (sharp knife hit with a block of wood)
remove vein and place in marinade for 3-4 hours.

Marinade: 1 liter of water, 1/2 cup salt, 1/2 cup of raw sugar, 4-6 cloves chopped Garlic, heaped desert spoon chopped Ginger and 2-3 good glugs of Kejsep Manis Sauce.

Adjust quantities to cover tails.

I leave the tails in the 1/2 shell.

Make a "pillow" with 2 cups of sawdust encased in foil,
(dull side to the heat), to suit the bottom of the C.O.
Carefully pierce holes in the top only of the "pillow".

I use mainly Brigalow or Hardwood sawdust, never pine.

Place a single sheet of foil over the pillow to shed drips.

Drain the tails and place in the oven on a mesh tray.

Smoke/Kipper for about 20 -30 minutes.

I do mine in a hooded B.B.Q., or Webber, and a big lidded Wok and the Camp oven.

Mainly I use gas, easily controlled.

Works for pork, beef and any game meat.

Reduce the Garlic and Ginger for fish.

Have fun Haji-Baba

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Reply #1 - Feb 13^th, 2010 at 5:11am

Cactus Offline
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Thanks for that HB
I like the idea of the pillow for the saw dust. Any photos ?
Muzz

Have Camp Oven will travel

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Reply #2 - Feb 13^th, 2010 at 9:03am

Haji-Baba Offline
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I am having trouble with the photos. Plenty to show, a bit slow with the technology.

Have fun Haji-Baba

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Reply #3 - Feb 13^th, 2010 at 8:45pm

Bonnie Offline
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I have not tried smoking red claw, this Easter we are going to a lake with plenty of red claw in it, so I might get a chance to try smoking them then.

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Reply #4 - Feb 13^th, 2010 at 8:50pm

Crazy Dog Offline
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You bet your sweet bippee Bonnie...heaps of the buggers eh...

By the way I didn't know you smoked!!!!!!

All from Tinaroo - Kauri Creek where we are going for Easter..

Grrr!!! Wink

I love small, furry, defenseless little animals - especially in gravy!!!

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Reply #5 - Feb 13^th, 2010 at 9:59pm

jclures Offline
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I have to watch her all the time crazy, I have had a Stainless Steel smoker for years, bonnie sneaks out and smokes things in it time to time. Grin

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Reply #6 - Feb 13^th, 2010 at 10:24pm

TBF Offline
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Haji-Baba wrote on Feb 12^th, 2010 at 11:53pm:

Try Red Claw marinated and smoked in a C.O.

Thanks Haji-Baba
We have plenty of Redclaw in Lake Samsonvale..
Got 4 last week..Its only a 10 minutes walk from my front door.
I have cooked them for others..never myself.
We have a problem around here with pot pinchers.
Put 8 pots out and only got 4 out of the water.
Bugga

Aart

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Reply #7 - Feb 13^th, 2010 at 10:26pm

TBF Offline
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CD How you cook your redclaw?

We do them like a garlic prawn or BBQ'd

Aart

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Reply #8 - Feb 14^th, 2010 at 10:15am

Crazy Dog Offline
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Just drop em in boiling water mate until they get bad sunburn...

I use the ready made prawn cocktail sauce from the supermarket when camping. Little mess and taste so good..A wee bit of shredded lettuce if you have it is also good...squeeze of lemon etc...many cansa beer of course..

Grrr!!! Roll Eyes

I love small, furry, defenseless little animals - especially in gravy!!!

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Reply #9 - Feb 14^th, 2010 at 3:42pm

Haji-Baba Offline
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TBF.

The Tinaroo Dam people would average 40-50 big ones per night
and as yet I haven't lost a pot there touch wood.

Theresa Creek Dam Dam had lots during middle of last year but I believe the have gone off a bit lately.

Heading that way early April.

If you can get onto a few Cherabin they cook up well on the Barbie with a bit of garlic and white wine.

Crasy Dog, what is that stuff in the red can? Battery Acid!!

Have fun Haji-Baba

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