Basher

Yes it arrived yesterday.
It’s excellent, I have enjoyed the principles put forward.
Basically suggesting consumers to consider where your food comes from and encouraging consumers to ask for more providence detail, and the variations in quality.
I can’t say I have always practiced this. Certainly it’s becoming a heightened awareness to me.
The recipes look good- not all nose and tail recipes. Here are a couple.


And Tekobo I know you like duck.



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Has anyone picked up this book?

https://featherandbone.com.au/products/the-ethical-omnivore

The ethical omnivore


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[mention=3378]Basher[/mention], Speaking of getting your BBQs back, what's the status of the remodel?

Most pre made commercial rubs contain MSG. It’s hard to find any without this monosodium glutamate.
It tastes really good, and it tenderises protein to leave it moist and tasty, and I’m pretty sure it’s a preservative…….. but, it gives some people hangover migraines, others a tic, and others it unsettles their sleep. I’m not a fan of MSG.
I know the carcinogenic accusations are unproven.
WHEN I get my bbq’s back, I make my own rubs to avoid MSG, and, given most commercial rubs are also pre salted, I like adding different salts for their various flavours and strengths.
I also love experimenting with different herbs, spices and flavours.
Dry fried cumin is a favourite.


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How thick r your steaks BigO?
Ensure an even fire bed and anything an inch or less I’d have them from room temp and as close to the fire as possible.
You don’t need to heat up the KK for steaks.


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Very exciting Buz. Keep us posted on your results.


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Tekobo does. So do I……. But mine get set up in 3 weeks


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Tekobo google regenerative farming, there’s heaps of information out there from science magazines to YouTubers.
Netflix has a couple of movies/ docos. Kiss the Ground.
Also watch Fantastic Fungi.
If you want a book, read, Call of the Reed Warbler has been very inspiring.
Basically all plants sequester carbon into the soil through photosynthesis. Well managed grazing land builds healthy diverse pastures that sequester more carbon and build a healthier soil and healthy rhizome. Once the rhizome is active with beneficial microbes, and the grazing is managed, it’s a regenerating sustainable system.


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Oooh, now that's very exciting [mention=3378]Basher[/mention].  It will be interesting to see how your meat develops over time as you start to cross breed.  
My most recent purchase of (dead) cow was from a farm that is trying to deliver a "zero carbon" beef.  They manage the inputs and land in such a way as to offset the environmental impact of raising the cows.  The good news for me was that the meat tasted great too.  They are not carbon neutral yet but it is a good ambition. 

Now that is taking ingredient sourcing to a whole new level [mention=3378]Basher[/mention]!  Awesome.
 

Dave I concur with Tekobo.
Also proportion of salt to meat by weight despite recommended salt products. I’m in a semi tropical environment where our winter are dry and cool yet summers are humid so refrigeration in summer is important. Not so much in winter.
Your cooks are impressive and I would trust your instincts.
I’d be Quite happy to be your royal taster to ensure there are no toxins.


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Magnificent Troble.


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Magnificent Troble.


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Beautiful, indeed. We raised black Angus cattle for a long time until finally long-distance farming became too much. We now just lease part to a neighbor (and watch his cattle graze).

The farm remains work in progress Tekobo. Fair weather farming for me, I have an area in mind where there’s 1200- 1600mm of annual rainfall(about 60 inches). 40- 100ha( 100- 250 acres)
………….I did buy some cows


Aren’t they beautiful?


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Word for word Tekobo.
I kept being told Reno’s are 6 weeks away……. Missing my bbq’s
Only cooking on a stove top in a fry pan. Nothing worth reporting……… except that I’m buying a farm!


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[mention=3378]Basher[/mention] looks terrific. Where are you cooking if your house is under construction? Traveling with a giant paella pan are you?

These bugs are hard to beat Aussie.
Cold Bugs and prawns and hams are our traditional Christmas Day lunch.
I Wouldn’t be knocking back Marron if we could get them


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Paella

This is such a fun way to prepare food with friends.

And watch it transform.

And the locals really enjoyed the spectacle.



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43c Aussie, that’s boiling.
Enjoy the beach, we are trying to keep cool on the Sunshine Coast.
Not as hot as Perth.
Merry Xmas all.


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All you Brits out there have pretty good access to lamb.
Try lamb marinated for a night or two in balsamic vinegar. The acid in the vinegar renders the fat into a lighter caramelised very tasty cook.
Add the garlic, rosemary, mint if you like these aromatics.


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Great looking bbq area silkx


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Bone in leg of lamb on the rotisserie with some mesquite wood & cous cous.
lamb was marinated for two days in garlic, balsamic, mint, rosemary, cumin, salt and a bunch of fresh squeezed Meyer lemon juice 
cous cous was with olive oil, garlic and more fresh squeezed lemon juice 
homemade chunky Tadziki with a bunch more lemon juice/zest 
basted the leg every 15 minutes with leftover marinade

Sorry, no cooking photos.
Hoping to be back in the kitchen by feb……but back KK cooking mid Jan.


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Finally our state borders are opening and we can visit our beach… South Golden Beach.
1 hour south of Brisbane.

Nobody else on this beach…… except 1 man and his dog.

So good to be back here again.


It’s 10 minutes south of the Queensland/ NSW border that only opened up recently.

And finished the day with a G and T sundowner.



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