(Topic ID: 216029)

A Carnivore Thread For vicjw66


By o-din

1 year ago



Topic Stats

  • 128 posts
  • 29 Pinsiders participating
  • Latest reply 11 months ago by rotordave
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    There are 128 posts in this topic. You are on page 3 of 3.
    #101 1 year ago

    One thing I have noticed is the neighbors that cook with propane grills are the same ones that have somebody else come mow their lawns.

    I don't see any fun in that!

    #102 1 year ago

    Tonight’s healthy meaty delicacy... Kokoda!

    Kododa is a fish dish from the pacific islands (Fiji etc) Raw white fish, coconut cream, chopped up red onion, spring onion, tomato, lime juice... similar to ceviche but the coconut cream takes it to the next level.

    Yummmmmmm

    rd

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    #103 1 year ago
    Quoted from rotordave:

    You don’t know how true that is ...
    Seeing as I’m not Australian.
    rd

    Everyone on that quarter of the planet is Australasian to USA.

    Added 14 months ago: Australian, that is.

    #104 1 year ago
    Quoted from rotordave:

    That’s a pellet bbq right?
    Do you find the pallets give the meat some smokeyness? Like that smoke ring around the edge of the meat when you cut it ...
    rd

    They work great, hold temps well and you don't need to babysit the smoker for 14 hours to make big items. Keep it under 225F and you'll get plenty of smoke and a nice ring too. Run it hotter and you'll get a much subtler smoke but its still there. The nice thing is you really can't over-smoke in a pellet smoker.

    #105 1 year ago

    dupe

    #106 1 year ago
    Quoted from o-din:

    One thing I have noticed is the neighbors that cook with propane grills are the same ones that have somebody else come mow their lawns.
    I don't see any fun in that!

    I have a propane Weber Genesis with modified “infrared” grates.

    Aaaand I have a lawn service to cut my yard.

    But I’m allergic to grass (the non THC kind) & own a wood/coal burning Weber Smokey Mountain tho so I get a pass hopefully.

    My WSM uses a PitmasterIQ ATC to regulate temps. Here’s a pic found online that’s identical o my setup. I almost went with a pellet smoker but felt like this was purdy cool.

    I can set it & forget it when I use the ATC but still keep an eye on things via my Bluetooth Redicheck therm remote.

    Life is rough lol

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    #107 1 year ago

    Tonight Fiona took me out for my birthday.

    We went to Sean Connelly’s The Grill at the Auckland Sky Tower. He’s a celebrity chef dude, and this is his signature steakhouse.

    Hadn’t been there before. Good meal.

    NZ ribeye on the bone, Savannah Angus grass fed from the West Coast of the North Island, with your choice of sauce. I went with peppercorn which was great.

    560 grams = 20oz. $55 NZ = $40 US. Our steakhouses are cheaper than the USA (but everything else here is dearer)

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    rd

    #108 1 year ago
    Quoted from rotordave:

    Tonight Fiona took me out for my birthday.

    Happy Birthday!

    Looks like a great steak. That's not much more than Outback pricing over here.

    1 month later
    #109 1 year ago

    Tri tip on the Traeger... almost done.

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    #110 1 year ago

    Just stumbled onto this thread. I am humbled to have a thread named for me, although I’m not sure an insignificant pinsider such as myself deserves such an honor.

    #111 1 year ago
    Quoted from o-din:

    Tri tip on the Traeger... almost done.

    Just started smoking up tri tips about a year ago. That was the first I’d heard of them... and they are fantastic!

    #112 1 year ago
    Quoted from o-din:

    Tri tip on the Traeger... almost done.

    I’ll be over in about a month - reckon we can whip one of those up?

    You do the meat - I’ll bring the Modelos and Jack!

    rd

    #113 1 year ago

    Tonight’s carnivore treat. With some greens too!

    Ribeye, fries, broccoli, carrots, kumara (sweet potato), a little sweet corn ... with a funky peppercorn sauce.

    With a few Speights Alpine ales, of course.

    Served in the Speights Ale House, in Dunedin .. maybe the closest to Antarctica you can get a ribeye. Maybe.

    rd
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    #114 1 year ago

    ... chest ... hurting! But can't ... avert EYES!

    #115 1 year ago
    Quoted from rotordave:

    I’ll be over in about a month - reckon we can whip one of those up?
    You do the meat - I’ll bring the Modelos and Jack!
    rd

    Give me a little warning and I will whip up a brisket instead. I did a small one for the first time a couple weeks ago, and it turned out excellent! Takes a little extra care, but maybe the most flavorful cut on the entire steer.

    Quoted from vicjw66:

    Just stumbled onto this thread. I am humbled to have a thread named for me, although I’m not sure an insignificant pinsider such as myself deserves such an honor.

    The honor was mine!

    #116 1 year ago
    Quoted from rotordave:

    Tonight’s carnivore treat. With some greens too!

    Ribeye, fries, broccoli, carrots, kumara (sweet potato), a little sweet corn ... with a funky peppercorn sauce.

    With a few Speights Alpine ales, of course.

    Served in the Speights Ale House, in Dunedin .. maybe the closest to Antarctica you can get a ribeye. Maybe.

    rd

    That's kind of a sacrilege to me. I'm not a fan of sauces on top of a good steak.

    #117 1 year ago
    Quoted from mcluvin:

    That's kind of a sacrilege to me. I'm not a fan of sauces on top of a good steak.

    That sauce wasn’t what I was expecting.

    Generally you’d get some creamy peppercorn sauce in a separate cup, and you can pour it on as you like.

    That was almost Mexican style ... smothered. The sauce was almost a meal in itself. Very chunky. And spicy.

    Anyway, it tasted good, which is the main thing.

    rd

    #118 1 year ago
    Quoted from rotordave:

    Anyway, it tasted good, which is the main thing.

    It does look like it would be good with some nachos or maybe even on a burger. A ribeye? Hell no! I want to taste the ribeye. We had a local place pushing sauces on the steaks when they started using lower quality beef. They went out of business not long afterward.

    #119 1 year ago

    Sauce should be on the side.

    #120 1 year ago
    Quoted from vicjw66:

    Sauce should be on the side.

    Agreed.

    rd

    #121 1 year ago

    Hopefully this ribeye meets the committees approval.

    rd

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    #122 1 year ago
    Quoted from rotordave:

    Hopefully this ribeye meets the committees approval.
    rd

    Now that’s a ribeye

    #123 1 year ago
    Quoted from mcluvin:

    Now that’s a ribeye

    Yabbadabbaaaadoooooo!

    rd

    #124 1 year ago

    Go big or go home.

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    #125 1 year ago

    This feeds quite a bit more than the 20 people at my nephews birthday party but it was the smallest size.

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    1 month later
    #126 11 months ago

    Today's feast is baby back ribs and turkey legs. Slow smoked o-din and Traeger style.

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    #127 11 months ago

    And it was good!

    #128 11 months ago

    Oh yeah, forgot to post pics of Odins Traeger ribs.

    We had a good old feed. Odin did the honours with the BBQ and grilled up some sweet ribs. We had some sausage too and some potato salad. Plus a dozen Modelos.

    Good work Odinnnnn!

    rd

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