Jonty

Trust me - that picture is far from suss… that’s BBQ perfect!!

These sausages were walking around a field in Scotland on Friday - can’t say fresher than that 👍. I’d hoofed it up north from the Dales on Friday in fear of missing out on an evenings stalk due to leaving late. I jumped out of my truck with maybe half an hour to get to a high seat or doe box only to have a deer present itself less than 300m from where I was parked, for once fate was on my side. I have plenty of joints and muscles in my freezer so apart from the loins, I boned this one out and minced everything with a plan to make burgers, sausage and bolognese etc. I used a weschenfelder pre-made mix and a good 1/4 of a bottle of port - I have to say that preliminary fry up of the remnants tasted very good.

That's a cracking head that. I thought I'd try the 'pint of maggots from the fishing shop' trick on a red stag a few years ago. I tucked it in a box under the external central heating oil tank and forgot about in....until the boss commented on the number of bluebottles in the house for November. My poker face obviously isn't very good and she sussed I was up to something straight away. Turns out there was an air brick next to the head and the rest is history. I'm not allowed anywhere near the fishing shop now 😀

<we had a bit of a family celebration today, hence the bottle of fizz - but after a long day out and about, we couldn’t face cooking our planned meal so opted for bangers and mash with some Yorkshire Puddings on the side. Gravy and stuffing courtesy of a packet - it all tasted bloody lovely though 👍

I’m with you on that Ditchman, I love cheese and I love chips… I just don’t love them together.

That looks superb!

👍

Sorry, not food related - but did you start out at Old Park Barracks?

Thanks 👍 I’m a professional estimator and our mantra is ‘you’re better looking at it than for it’ … I try and apply that saying to most aspects of my life 😀

If you were closer I’d gladly drop some off 👍

Superb! Looking forward to the results! I rinsed my bacon off last night and left it uncovered in the fridge to dry out overnight. I have to say that I really was looking forward to breakfast this morning. I didn’t use masses of maple syrup in the cure, you can taste it but it’s not overpowering - it tastes the sweetest in the bits of crispy fat! overall, I’m really pleased with the results.

Absolutely superb!

Brilliant!! Please feel free to add pictures !!

Thank you. I'm not sure that the quality of the welding etc would be good enough to warrant expecting anyone to part with some hard earned cash though - it's pretty 'rustic'

That does look exceptionally good!