Category Archives: Meaty Goodness!

Anything and everything you need to know about that most marvelous, wondrous foodstuff!

Meaty Goodness!

Meat Recipe #19 – Curried Duck

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This recipe was provided to me a while back by Brent Barlow, editor of Community Capers, MC of the annual Rylstone Street Feast and one of the head honcho’s of KRR.fm.  As someone who always has a few of our ducks to spare, as well as a ton of their eggs, I’m always on the lookout for new recipes to use up our mouth-watering waterfowls.

Recipe – Curried Duck Eggs

This following has become an absolute favourite in our household!  Whilst a bit too spicy for our kids, my wife and I love it and the leftovers are great to heat up at work the next day.  So without further ado, enjoy Brent’s Curried Duck.

 

Ingredients:

 

*1 duck, quartered

*Salt

*2 tablespoons vegetable oil

* 2 cups water

*1 chopped onion

*3 cloves of garlic

*1 small cinnamon stick

*1 tablespoon minced ginger

*1 tablespoon curry powder

*1 teaspoon whole cumin

*1 teaspoon ground turmeric

*1 teaspoon whole coriander

*1 teaspoon cayenne pepper

*1 diced tomato

*1 teaspoon garam masala

*1 small can coconut milk

*Chopped fresh coriander to taste

*Lemon juice to taste

* 1 cup of Jasmin rice.

 

Meat Recipe #13 – Roasted Duck in Crabmeat Sauce

 

Method

*Choose one plump duck, pluck, gut and quarter

*Season the duck with salt, put the pan with oil on a high heat and brown on both sides.  Set aside.

*Pour oil from pan into sauspan.  Put onion in the saucepan on medium heat.  Add the garlic, ginger, whole coriander, turmeric, cayenne pepper, curry powder and cinnamon stick.  Slowly stir until the onion becomes translucent.

*Add the tomato and stir.  Add two cups of water and further stir for a few minutes.

*Add duck pieces, cover and simmer for 1 hour.

*Add coconut milk and garam masala, stir and simmer uncovered on a low heat for another 15 minutes.

*Add fresh coriander and lemon juice to taste.  Serve with Jasmin rice.

 

Meat Recipe #12 – Roasting your own Duck

 

Meaty Goodness!

Burger Review #9 – Double Royal

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Nothing like an upscale Burger Bar.  You know the type, they are going to give you a hefty feed but it’s not going to be made out of ingredients that they nipped out and bought from the discount isle at the supermarket, then stuck in the deep freeze until needed.

Such a Burger Bar is The Oxford in Bathurst, which we headed to after watching my kids go hard in their Brazillian Jujitsu tournament.  Being a Tarantino fan I immediately noticed they had a burger named Royale with Cheese.  But then I noticed something bigger – the Double Royal.

Burger Name: Double Royal (with fries)

Price: $28.50

Description: 2 x100% Wagyu Beef Patties, Pickles, Onions, Mustard, Double the Cheese, BTS Sauce, Cos Lettuce, Tomato & Texas BBQ Sauce.

Burger Review #6: The E-I-E-I-O Burger

Whilst not the biggest burger ever made, nor the most flavourful ever made, this burger is a far step above what you will get at any fast food restaurant.  The quality of the ingredients, the way the different flavours complimented each other – even the size itself – should make a Big Mac’s buns turn red with embarrassment for daring to also call itself a burger.

Not to say this was the greatest burger I’ve ever had, but it was a damn solid feed and tasted mighty fine!  The only downside was that with three condiments – the mustard, BTS Sauce and Texas BBQ Sauce, the burger only lasted so long before the buns became too saturated to hold it together. The melted cheese added to this problem too, rather than acting as a dairy-based adhesive.

Making the transition from Burger to Sloppy Joe – don’t judge it’s lifestyle choices

Also, given it was $28.50, a bigger serving of chips I feel was warranted.

Fill the tray mate!

But overall this was a very good burger and I would recommend it if visiting The Oxford in Bathurst.  I look forward to returning there in the future as their menu had many options containing huge sums of meat so, much like Bootleggers in Katoomba, seems to be very Big Angry Trev oriented.

Burger Review #4: Pulled BBQ Wagyu

Meaty Goodness!

Meat Recipe #18 – Brisket with Onions

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I used to do my briskets in the oven. However for ease of being able to put a meal on in the morning, go to work, and have it ready to go that night when I get home, I switched over to using a slow cooker.  What I’ve found though is that the flavour of my briskets doesn’t pop nearly as much when slow cooked.

So after a lot of trial and error I have a recipe that works.  And the best bit is that it doesn’t take too much prep so you can still prepare it and set it going before going out for the day!

 

Ingredients:

1 tablespoon olive oil

1 large yellow onion

1.5kg beef brisket

Salt

Freshly ground black pepper

6 cloves garlic, minced

2 cups beef stock

2 tablespoons Worcestershire sauce

1 tablespoon soy sauce

 

Method:

*Slice onion into thin half moons.  Put the olive oil in the pan and slowly caramelize on a low heat, then set aside.

*Put the brisket in the frypan and sear on both sides.

*Make up 2 cups of beef stock.  Mix in the two tables of Worcestershire sauce and the 1 tablespoon of soy sauce.

*Place the brisket in the slow cooker, fat side up, and season with salt and pepper. Take the minced garlic and spread it over the top of the brisket.

*Pour in the beef stock mixture.

*Put in the onions, on top and around the brisket.

*Cook on low heat for 6 – 8 hours (depending on brisket size)

*Leave on warm for half an hour before serving.

 

And that’s it!  A really simple yet really delicious way to add a bunch more flavour to your briskets.

Meaty Goodness!

Burger Review #8 – Paddy O’Burgs

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What does one associate with the St Patricks Day?  Parades, wearing green, shamrocks, having a Guinness – the usual stereotypes.

But nowadays it seems any company will use the most tenuous of links to ride St’Paddys coattails in order to make a sale.

With that in mind, lets have a look at, from Loaded by BL – the Paddy O’Burgs Burger.

Now, the above description sounds kinda nice.  The choice to use American Cheese was an odd one, considering how many awesome cheeses there are to choose from from Europe where Ireland is situated, but the Guinness Braised Brisket, Irish Whiskey BBQ Sauce and Smashed Potato’s are all on point, making this sound both Irish themed and pretty damn tasty.

Then there is the bun  Oh the bun.:

‘It’s not easy being  green’

Oh that is a sickly green!  That’s the kinda green you see on the face of someone that has just eaten a very bad burger! That is not a green that should be seen outside of a child’s pencil case.  But one must confess that no green buns, no matter the shade, were going to look scrummy, so one can’t judge too much I guess.

Was this burger bad?  Well, it t’wernt great, I’ll tell ya that.  The taste was average to say the least, you didn’t feel like spitting it out but nor did you hunger to take another big bite.

The main problem was this was stew in burger form.  Yes Irish Stew is yummy, but not between two buns!  Everything about this burger was overdone to the extreme.  The brisket had been braised that long it could barely hold onto to its molecular structure, the smashed potatoes were too smashed – obliterated more like, the cheese was a melted mess and the Irish Whiskey BBQ sauce was barely thicker than just straight whiskey.

All this combined meant that the moment you bit into the burger a tidalwave of slush vomited out the other side to land with a sickening splat and you felt liquid running down your chin.  If you wanted to eat what had escaped the buns, a straw would have been more useful than a fork.

Burger Review #6: The E-I-E-I-O Burger

So should you get this burger? No, if this chain offers the same burger next St Patricks Day then avoid it.  The contents of a burger should not have the same colour and viscosity of what you see people evacuating in a back alley after 20 pints at an Irish Pub.

 

Burger Review #1: Big Angry Trev vs Australia’s Hottest Hamburger!

 

Meaty Goodness!

Review – Crowley’s Flamin Bacon Hot Sauce

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Whilst taking a break from in interstate drive, at a place most picturesquely named ‘Snake Gully’ in NSW, I happened across a shop that had a few different hot sauces on offer.  Never one to bypass a good hot sauce, and figuring a place named Snake Gully must have some really f’ed up ones full of rattlesnake venom or some shit, I purchased a few different ones.  Here, after being tested on several different BBQ foods, are my thoughts on one of the several I procured – Crowley’s Flamin Bacon Hot Sauce.

Bacon-y

I should have looked at the back of the label where it said the product was Vegan.  Because if vegan’s think this is how bacon tastes, no wonder they are vegan!  I would be a vegan too if meat tasted this crap.  You know that really bad fake bacon taste you get in a packet of Arnott’s shapes or a bag of potato chips? It’s that.  It’s the ‘We’ve used as many different chemicals as possible to simulate what we think the taste of bacon is, without ever going near an actual pig’ taste. Disappointing.

Review: SHIT THE BED Aussie Hot Sauce

Extra Smokey

Product says its ‘Extra Smokey’.  Yep, I’ll give them that, it does have that nice double-smoked hit to it.

Blurb from website

Extra Hot… not

Liars!  No it isn’t extra hot.  First of all, the bottle lists no Scoville level, and when I went to the company’s website, the product listing doesn’t list a Scoville level either.  No really hot hot sauce worth its salt would be able to get away without listing a Scoville level; they would end up with a lawsuit from some guy who thought he could hack it but instead gave himself a mild stroke.  At a rough guess I’d put the Scoville level in the low 5 figures, and for me a hot sauce isn’t worth it unless it hits the 6 figure mark minimum.  The most this made me do was take a small sip of water – didn’t make me take a big cleansing gulp of H2O or go for the milk.  And did my arse pour liquid lava at 5am the next morning?  Nope – tame & lame

Video: Big Angry Trev vs Mad Dog 357 Hot Sauce

Worth it?

Look, for under $20 you aren’t going to get a great hot sauce.  For me this hot sauce fails on the flavour with that awful faux-bacon taste, which is only slightly mitigated by the smokiness. The hotness is nothing to write home about, though that said I wouldn’t give it to my 7 year old.  It’s great that more Aussie companies are trying their hand at hot sauces, but none seem to have hit the mark yet.

Recommended only for those who can’t handle a proper hot sauce, but want something with enough bite to try and impress other uninformed lightweights.

Big Angry Trev vs God Slayer Hot Sauce

Meaty Goodness!

Meat Recipe #17 – Cattleman’s Cutlet

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Isn’t it wonderful when you find a new cut of meat you didn’t even know existed!

For me this Father’s Day it was the Cattleman’s Cutlet.  If, like I was, you are ignorant to what that is, it is a giant ribeye still on the bone, looking for all the world like a gigantic version of the little lamb cutlets that usually grace the BBQ.

Oh where have you been all my life!

So today I will give you a quick rundown of how I found to be the best way to cook this big hunk of meat, with a combination of searing and slow cooking.

Video – Cooking a Tomahawk Steak

 

Preperation

  • Step 1: Weigh your meat so you get a rough idea of cooking times. Mine came to 625gms.
Any cut of beef under half a kilo isn’t worth my time
  • Step 2: Rub salt into the meat half an hour prior to cooking:
  • Step 3: Rub whatever seasonings you see fit into the meat. For me I used a Smokey BBQ one, but you can use whatever takes your fancy.

 

Cooking

  • Step 1: Bring your BBQ to a very high heat.
  • Step 2: Place your meat horinzonally and sear for approximately 10 minutes

  • Step 3: Flip your meat, turn it vertical and sear for another 10 minutes

  • Step 4: Flip your meat. Turn the heat on your BBQ to minimum. Close the lid and let it cook through slowly
A good time to add any other food you are going to cook
  • Step 5: Open the lid. Flip your meat.  Close the lid and let cook slowly for another 10 minutes.  Open up and it should be ready to go!

 

And that’s it.  40 minutes of cooking will result in a cut of meat just that bit browner than medium-rare but lighter than medium, which is just how I like my beef.  If you prefer your meat lighter or darker than adjust cooking times accordingly, as you must also do regarding the meats weight.  Serve with whatever sides you like – since you’ve got the BBQ on anyway why not chuck some corn on the grill!

 

Video: Campfire Lamb Shanks Recipe

 

Meaty Goodness!

Meat Recipe #16 – Bacon, Leek & Potato Soup

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Growing your own veggies and herbs is great, and they certainly without fail always taste far superior to what you buy in the supermarkets. But of course, that then means you have to find a use for them when ready.

I like growing leeks as I always pass on a few to my sister, but I have limited recipes that actually use leeks (I sometimes get flummoxed by vegetables you can’t roast).  Out of the recipes I do have, this one is far and away the best, assisted largely by the fact it has a lot of pig in it.  So without further ado: Big Angry Trev’s Bacon, Leek & Potato Soup

 

Ingredients

  • 8 rashers of bacon, chopped
  • 1 onion, chopped
  • 3 leeks, sliced
  • 3 medium potatoes, peeled and diced
  • 1.5L hot vegetable stock
  • 150ml thickened cream
  • Fresh parsley
  • Cracked pepper

 

Method

  • Chop up bacon, fry up half until crispy and put to one side
  • Put stock in pot, heat but do not bring to boil.
  • Chop up onion, sauté it with remaining bacon in butter until golden.
  • Add sliced leeks and diced potatoes to pan, cover and cook on very low heat for 5 minutes, shaking pan occasionally.
  • Take bacon & vegetables from pan and stock from pot and combine in large pot, bring to boil.
  • Simmer concoction for 20 minutes covered, stirring occasionally.
  • Let mix cool. Take mix and put in food blender.  Puree mix.
  • Pour mix back into warm pan, slowly add cream and stir until warm.
  • Put into bowls, top with fresh parsley, crispy bacon and cracked pepper.

Enjoy!

 

Meat Recipie #2 – Big Angry Trev’s Home Made Chicken Soup – Easy Version

Recipe – Curried Duck Eggs

 

Meaty Goodness!

Video – Cooking a Tomahawk Steak

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In these days of people becoming more health-conscious and turning to alternative eating styles such as veganism, it can be damn hard to find a restaurant to do you a decent sized steak (event he King’s Hotel doesn’t do their kilo steak anymore).  In fact it seems the very biggest you can usually find is about 400gm.  400 measly grams – why don’t I just eat a pink cupcake and wash it down with magical unicorn juice while wearing a tutu?!

So, to get a decent sized steak it seems one must cook it oneself.  Of course this means that you can cook the steak to your own liking and make sure it comes out perfect!

Be still my beating heart (no, not from a coronary!)

Today on Big Angry Trev’s Fine Dinin’ we are going to look at how to cook a 900gm Tomahawk Steak.  Oh hells yes!  This recipe results in the steak being cooked just that bit  more than medium rare, so it is lightly browned the whole way through, so adjust your cooking times accordingly as to how you like your steak.

Meat Recipe #5 – Mum’s Oven-cooked T-Bone Steak & Onions with Mushroom Gravy

Watch the video below and then at the bottom of the page find a more detailed description of how to go about evenly cooking such a thick piece of meat.

 

Method

*Rub salt into the steak thoroughly on both sides at least 20 minutes before cooking.

*Preheat your BBQ and have the flame on its lowest possible setting

*Place the steak on the metal plate side of the BBQ.  Close the top and slowly cook for 30 minutes

*Open lid.  Flip steak.  Add onions and asparagus and close for another 20 minutes.

*Turn grill side of BBQ up to maximum.  Move steak over and sear on each side for 30 seconds each.

*Serve.  Eat.

“I’m sexy and I know it”

A big steak like that is a delight for the whole family!  Yes I ate it on my own but I let my daughter gnaw at it a little and our dog got the bone afterwards so everybody wins – enjoy!

So proud of my little girl!

 

Meat Review – The Kings Hotel part 2 – Steaky Goodness!

Meat Review – Rump & Ribs in Rylstone

 

 

Meaty Goodness!, Videos

Video: Campfire Lamb Shanks Recipe

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Camping is awesome! Getting away from it all and setting up ya tents by a river out in the wilderness, just nature and some good friends and family.

And what makes camping even better?  Good food!  Fie I say on those who are content with just a couple of snags – Big Camper Trev don’t swing that way, no sir!  Ya got’s to keep ya strength up in the wild and what better way than with Big Angry Trev’s Campfire Lamb Shanks recipe!

Check out the video for an audio description of the recipe I use (some coarse language), then find the full list of ingredients below.  All you need is a set of good hot coals, a cast-iron cooking pot, a few hours and then you are set!

Ingredients:

*4 Lamb Shanks

*2 Large Potatoes – peeled & quartered

*1 Large Onion – peeled & quartered

*2 Carrots – peeled & halved

*4 Garlic Cloves

*4 Fresh Bay Leaves

*1 Tin of Diced Tomatoes

*1 Tin of Water

*1 Vegetable Stock Cube

 

So get ya tent, head out bush and cook yourself us some excellent tucker!  Enjoy!

 

Related Articles:

Meat Recipe #9 – Marinated Lamb Cutlets

 

Meat Recipe #8 – Roast Lamb with Seasoned Vegetables

 

 

Meaty Goodness!

Meat Recipe #15 – Beef Jerky!

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Jerky – oh that sweet chewy bounty of the heavens!

Real jerky is awesome!  Dehydrated meat, usually beef, cut into strips and flavoured to perfection.  Unfortunately most people have not tried proper jerky.  All they have tried is that awful rubbery crap you get in little packets at servo’s and bottle shops.

Well that jerky is the same to real jerky as powdered mashed potatoes is to real potatoes – a horrible aberration, a pale shade of what the good stuff really is.

When living in Melbourne there was a deli at the Vic Markets that did really good beef jerky and whenever I traveled to the big city I would buy up as much as possible.  But now living in NSW, Melbourne is a long way away, especially during the pandemic.

So I’ve been learning to make my own – and I’ve gotten damn good at it!  And because, like Rarity, I am the paragon of generosity I’m going to share that recipe with you now.

 

Ingredients

  • 1.5kg slab of Beef
  • 1/3 cup of Soy Sauce
  • 1/3 cup of Worcestershire Sauce
  • 1 tbsp of Minced Garlic
  • 1 tbsp of Brown Sugar
  • 1 tsp of Chilli Flakes
  • 1 tsp of Smoked Paprika
  • ½ tsp of Ground Black Pepper

 

Method

  • Trim all the fat from the beef, stick in the freezer for two hours
Easier to carve when slightly frozen
  • Remove beef from freezer, slice into strips 0.5cm thick
If too thick meat wont dehydrate inside properly
  • In a bowl mix the Soy Sauce, Worcestershire Sauce , Garlic, Brown Sugar, Chilli Flakes, Smoked Paprika and Black Pepper.
Ohhh that delicious smell!
  • Massage meat strips thoroughly through the mix. Cover with cling wrap and marinate overnight
Meat should have absorbed the mixture
  • Take marinated beef strips, put in food dehydrator set on high for 9 hours. If you don’t own a food dehydrator either go buy one (they are worth it!) or else stick in the oven on low for 6 hours.
Space evenly
Rotate racks if meat is not drying evenly
  • And now you have jerky!  EAT!

 

So damn good!

And that’s it – simple as!  Follow Big Angry Trev’s Jerky Recipe and you will get brilliant meat every time!

 

 

Related Articles:

Meat Recipe #7 – Swedish Tunnbrödsrulle

Meat Recipe #6 – Chimichangas: the easy, healthy and family friendly way