Whats On The Menu

[Rab]

The steak was dessert.

 

Was beef ribs and home made snags for lunch 

[Rab]

Anyone tried sheep necks?

 

Am cooking up some tomorrow and would be happy for tips.

[Puffwagon]

Pics of raw necks? 

[Rab]

Necks below.

 

Will trim them before cooking. 

 

[Puffwagon]

Trim, de-bone, de-vein, dice em up then chuck em in a stew.

 

Or minimal trimming and smoke them with hella basting.

 

Or trim, de-bone, mince em up and make some sausages.

 

Trim them up and boil them with seasoning like a pig's head. 

 

Lamb neck lasagne?

 

Sheep neck shepherd's pie?

 

How about baa baa bolognese?

 

Do ya reckon you can make jerky with them? 

 

How are you thinking to cook them? 

[Rab]

1 minute ago, Puffwagon said:

How are you thinking to cook them? 

Trim the fat off - smoke for a few hours then smoke in juice for a few hours

 

(heaps of collagen and connective tissue so needs the low/slow time to render/soften)

 

Pull soft meat off the bones and have in rolls with pickles, coleslaw, cheese etc.

 

Will use rosemary sprigs on the coals for the smoke

 

2nd line you wrote looks about my plan - few hours warming up and getting smoke then a few hours soaking up juices and getting softer.

[Puffwagon]

Mmmm sounds delicious.

 

Now I'm hungry for some pulled sheep's neck rolls!

[Rab]

Will be doable - until it catches on and "gets cool" and goes from $3 a neck to $30 a neck

[Puffwagon]

See how they go ay.

 

There might be too many veins to make it worth doing more than once. 

 

If it's soft enough then it'll be easy enough to pull apart though.

[Rab]

The bit between the head and the shoulders