Ok, so I’ll admit it I’m not a huge crayfish/lobster fan. While we’re at it just what is the difference anyway? According to the Western Australian Museum there are several distinctions between the two then don’t forget the rock lobster.…
Sous Vide Smoked Beef
We have Helen’s work Christmas Party at our place next weekend, so the smoker will get a bit of a workout. The recipe below caters for 10 people using a 2.25kg brisket. Of course the best way is to go…
Jerky Day is here!
So today is jerky day, well it actually began on Thursday with the slicing and marinating, but today is the smoking day! Two batches on the go today. Started with a 4kg piece of round steak, split it into two…
Sous Vide Confit Duck Leg…
Going for a new experience tomorrow night. This recipe needs some long term planning though so we started last night with the first step below. I’ll now be up early Sunday to start the cooking. Let’s face it cooking something…
Getting stuffed….
Today we had our first go at sausage making, actually went fairly well. Our Kenwood has a great range of aattachments, one of them being a mincer/sausage maker. With the help of our butcher, Grant, who gave us a basic…