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

Apr 28^th, 2012 at 1:27pm

Mackerel Whisperer Offline
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Looking for some advice on billy tea.

I have been asked to cater for the Australian Brangus Cattle Ass. As the lead up to Beef Australia 2012

Doonside's Camp Oven Dinner Monday 7th May
http://brangus.com.au/index.php?option=com_content&view=category&layout=blog&id=...

It has changed venues from "Doonside" to The Caves Showgrounds for one reason or another.

Basically 70 odd International Guests are expecting Billy Tea and a Superb Roast Beef (Brangus) meal along with all the veggies and trimmings.

The Caves Progress commitee is supplying all the meat & veggies and they will also be carving, plating and serving the meals.

They want me to put on a camp oven spectacular showcasing their great meat cooked in a True Blue Aussie manner - Camp Ovens.

The guests will be mingling around drinking stubbies and Billy Tea watching how this Camp Oven cooking is carried out.

I usually only drink VB & Port at camp oven events.
I know at Millmerran old mate had about 30 x 2ltr billy's for his tea and was just using them as they came to the boil. Is this the way to go or my other option is to use an old keg as a billy - Problem is if it runs out its goodnight. (50ltrs shouldn't run out)

Whats the go with the tea leaves?
Do I put em in a Stocking or something?
How many tea leaves do I use?
What else do I need to know about this Billy Tea stuff?

This is following a friends Wedding I'm Camp Oven catering for on Sat 5th May, 130 head, 4 sorts of Roast Meats (approx 50kg of meat), 6 Veg, and all the trimmings. My arse will be on the grass this coming weekend.

Thanks
Jono

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Reply #1 - Apr 28^th, 2012 at 1:36pm

Derek Offline
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Those big Billamns are certainly going to get a workout. Good on you Jonno for taking both tasks on. Cheesy

With the tea I would go for smaller billies like Millmerran because as they empty it will be easier to boil up more.

As for the tea, if they want authentic then the tea leaves just get thrown in and served without a strainer. As to how much I would do a test run the week before to see how much you need.

It is a shame actually that billy tea is something of the past.

Mackerel Whisperer wrote on Apr 28^th, 2012 at 1:27pm:

I usually only drink VB & Port at camp oven events.

This could be a problem for you Grin

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Reply #2 - Apr 28^th, 2012 at 11:49pm

Saltbush Bill Offline
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Geeeeze Johno.....ya have bitten off a big one there mate. For what its worth..and the closest ive seen to real billy tea (in bulk).....was when I worked in the NT in 1978.....anyway..they used 20 L drums like motor oil come in.....infact they could have been old oil drums...just rinsed out a bit first.....the old camp cooks used to keep them full at all times..they just added more water and tea leaves as required. The tea just stewed away on the side of the cooking fire all day. Dunno if this method will be to the likings of your international guests...........but thatsthe way Ive seen it done in the bush for large quantities
Muzz and a couple of the others could chime in and say what they think or have seen.
PS..the tea leaves just sortta sink to the bottom Wink

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Reply #3 - Apr 29^th, 2012 at 8:46am

Michaelb Offline
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I like the idea of the guy with the 30x2 lt billy's, if billy tea is kept warm for long periods in big containers it becomes to bitter, no strainers required, for a billy bring water to boiling add tea leaves, boil for 30 seconds, pick up billy by the handle and spin it (not over the head) but by twisting the wrist and the tea leaves will sink to the bottom, suggest a one man billy tea station as you noted at Millmerran.

Don't waste a day, not while your breathing.

Michaelb (A Mexican)
http://www.youtube.com/watch?v=mWCVbBkd0j0

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Reply #4 - Apr 30^th, 2012 at 9:09am

Mackerel Whisperer Offline
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Thanks for the tips

I'm thinking I will go with 15 x 3tr billys. Had a few test runs on the weekend with tea quanities. Was just using bushells fine cut tea leaves.
Can anyone recommend a different brand? or is the bushells the go?

I need to make more billy's up.
Will new 3ltr pie apple tins be ok to use? (not toxic or dangerous when heated)

Cheers
Jono

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Reply #5 - Apr 30^th, 2012 at 10:12am

Derek Offline
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Jono

Years ago we always used the 3 litre tins for billies as well as for cooking steamed puddings.

Have you thought about Bushel's Billy tea. It has a good flavour and somewhat stronger that some others.

Cheers

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Reply #6 - Apr 30^th, 2012 at 11:15am

Mackerel Whisperer Offline
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Thanks Derek

I guess I was a bit concerned as to what goes into making the pie tins these days. I'll give em a good burn before hand, she'll be right.

As for the tea, I'll see what i can find and try a few of them.

Jono

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Reply #7 - Apr 30^th, 2012 at 11:26am

Derek Offline
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They have to be food safe to hold the apple in the first place.

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Reply #8 - Apr 30^th, 2012 at 12:16pm

Saltbush Bill Offline
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Something like this Jono????
Blacken them up a bit they will look the part.

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Reply #9 - Apr 30^th, 2012 at 12:33pm

Derek Offline
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I like it Rory

Derek Smiley

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