ULTIMATE LAMB ROAST on FIRE - Camp Cooking
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- เผยแพร่เมื่อ 4 ต.ค. 2024
- MY BOOK - firetofork.net...
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I love how Fred is comfortable on the couch in front of the fire while his hooman works and cooks the food. :)
With lamb shoulder, you can comfortably take them waaaaaaaay past well done and it will be great.. there's so much connective tissue and fat that will benefit from more heat and break down keeping it moist and it will get a lot more tender
i cook lamb shoulder long an slow like a brisket, its still nice at 58 but man its way better at 96 and cooked for 8 hours, basically becomes pulled lamb
Mushrooms and Lamb. You really don't need anything else. I'm hungry.
Great video Harry...
Cheers Mark...
I love the fact that South Africans have managed to take braai international. Whenever we cook over fire we refer to it as having a braai.
It just sucks that we can't get it here in RSA. You email them multiple times and ask if they can courier and they don't even bother to reply. Lks is now making the stand in mild steel I see
And we've returned to the steak and chips location, with the wicked cooking bench !!
As an avid BBQer/slow cooker/smoker I love cooking lamb shoulder over wood or charcoal much to the delight of family and close friends, but as I started to watch this (but that rack contraption????) I wonder why he didn't just use a rotisserie to slowly turn that basket with the lamb shoulder? I'll leave it at that and I'm glad I'm won't be washing all those racks pots, dishes, and utensils........ Thanks for sharing.
The saucy sausage, hotdog has my wife in stitches. Lunch is sorted.
Awesome video as usual harry 👌, any chance you could make them longer and include more of the getting to camp and setting up the fire etc? I think the camping aspect you bring is equally as enjoyable as your fire cooked meals i look forward to each episode👌
Looking forward to your new book arriving in the post any day now 🍻
Yes, so we can see the new Prado arrive and all the gear and food coming out the back. 🤠
Agree 100%, alll that stuff is just as enjoyable as the cooking!
Got your Book for my 30th from my wife and even though we're in lockdown again we are cooking your Lamb rack and Not salad in the back yard tonight. Good on ya Harry. Almost like we were able to get out bush.
I got my copy of the book all the way up here in California! Lovin' it! Thanks Harry!
Bloody awesome @harryfishaman !! With this beautiful dish I’ll probably be adding a decent glass of campfire shiraz. Love ya work Harry!🔥🙌👌👏👏👏
My book was delivered Monday, it's bloody brilliant Harry 👍
Know there’s an excuse to go bush. Great work Harry. Thanks for helping those of use who can’t go bush due to lockdowns. Makes me just appreciate more the time I can get away with mates, good food and a campfire.
Hello from Panama city, Panamá!
Love that technique with the broccolini 👌
”If in doubt, more butter”. A man after my own heart! Long live the fat! Praise the lard! 😂
You should run competitions for a copy of your books!
Great cook up I love the way you cooked up the lamb 🇦🇺👍
Got ya book very happy with it ...................... now do volume 2 :-)
If in doubt, more butter... Even amounts of lots 😂 looks delicious, can't wait to get the book!
Camp fire grub looks mint haz thanks for another one mate many to come 🦄🦄
Looked amazing, Harry! 😋
Great job . looks so good.👍❤🇦🇺🍻
beautiful set mate.
great book and smallish font so lots of great content !
Might I suggest a simple, delicious camp meal that can be prepared in advance and just pulled from the bag, tossed on the grill and finished quickly. Take a pork tenderloin, not loin, tenderloin and poke a hole through the center lengthwise this stuff with a link sausage. Season the tenderloin with your favorite bbq rub. Wrap the tenderloin in bacon, I prefer a bacon weave but individual strips work. Add a bit more rub for flavoring. The finished product is a Triple Play, pork stuffed with pork then wrapped in pork. At camp, pull some coals to the side and slow cook until internal temp is 140F. Let it wrest a bit then place over a hot flame to crisp up the bacon, turning it will be needed. It makes delicious medallions for serving the group, serve with a spicy sweet jelly or Coleman's mustard. The sausage and bacon add the fat to a lean pork tenderloin.
I stuffed up, got your cookbook delivered to the in-laws and we're in lockdown so I can't go and get it :(
Give me a home umunst the gumm trees ,with a steak please,!!!! a beer or two and a kangaroo , so good ya mungral .....LOVE it bro... there is the nackid chief and the drunk chief and then theres your ambassidoorness of the fire !! I must have had a few beers watching this cause my spelling is atrosious ....unlike your awesome cooking !!!! if they wernt magic mushrooms they are now .. good stuff. Mate...... oh fred wheres the rocking chair, getting old in my young age !!! is salivation a word google sais yes ok then ...
Another great video Harry. What's the zip up storage bag you have for your salt n pepper n stuff?
Cheers keep up the great work
Went back into our 6th lockdown today. Book arrived yesterday. Was heading out camping tomorrow for the weekend 😢 Your video dropped just in time. Shit B roll and all, I'm buying overpriced servo wood tomorrow and I'm going to cremate meat and drink beer all weekend. Thanks for the pep up mate
Awesome bit of grub gunna try that next time I’m out camping and where is that camp site looks awesome
I got a little tripod today. Great bit of gear. Did you know that they're reversible ?
@firetofork Harry can you please detail how you cut the roast? I know against the grain is the go but you seemed extra particular with your spins and slices.
Thanks for all you do!
That was me cutting around the 2 bones, usually I go straight against the grain
Just got your book last week.The front cover must have looked delicious because my new dog just ate half of it :/
Why oh why doesn't the travel braai have the same front hooks to hang the basket from? Anyway, love the book, well done. Someday in the future I may once again leave my house and venture into the bush and cook with fire.
Hay harry just wondering why you turned the meat when you were cutting it? Was there a particular reason or just because.
Doing this now. Wish me luck
G'Day Harry, if you didn't have the broccolini, would you bother with the grill mesh? The Camp Braii fits on the grill bridge OK without it. Wondering if there's another practical reason to include the grill mesh? Cheers
Raw meat and vegies ?? no thanks. I like my meat that isn't still walking around hahaha
Hope I'm not too late, it's the first time I've commented on a video
Hey Harry any chance there will be a Rotisserie made for the Fire pit ?
harry is that the husk knife
Dropped studs 😂
yum
Thumbs up bro, but that lamb shoulder a little bit rare for me - wondering if was the lack of IPA's, perhaps not as I did notice a few dropsies... :)
It’s just the blood next to the joints, could be way over done and will always be red.
Delicious 👌🏻
Hmmmmm…..Harry….we need to talk old mate. How many craft beers did you have before you switched the camera on?? Hahahahh… little bit all over the shop in this episode, but I did take away from it the cooking method of meat NEAR a fire which I’ve seen done in heaps of other shows but have ever done it myself. It’s on the list!!
Now….stick to the bush chooks old mate and maybe a 2 can limit before you start planning,packing the car and filming an ep!! Hahaha.
(Ps…Fred Is gorgeous!)
many beers while making I think.
Wow looking so delicious 😋 new friend👍❤️stay connected with Hoor ka kitchen 😊
Don't tease me about the book man! Still sitting in Sydney even tho it was posted last Friday :(
I'm trying to work out where you are camped. Are you willing to share?
My in-law’s farm in Denmark
when’s waz from one of the wood making an appearance? Also is the next book going to be called fire 2 fork ? Or is that too obvious
When did Harry stop putting the recipe in the video description?
Shit, completely forgot on this one! I’ll sort it out tomorrow
Never seen lamb shoulder cooked to 58deg. Usually slow cook and shred. Was it tender or chewy? Be honest please.
It was soooo tender, like a scotch fillet steak
😎👍
why did cut meat like that ?
Bit of Aldi lamb with rock hard spuds and burnt broccolini.
I’ve seen you do better.
How is your braai so bloody clean!!!!?
😂😂 that’s my new one I hadn’t used yet, I grabbed it by accident
I was so excited when my knives arrived while pulling them out ( got the twin pack) I cut myself.
😊👍🇦🇺
Hey I'm old school 👍 but I'm surprised you haven't been smashed (by polictal the correct) for saying " I'm a giant pansie" haha. Maybe your wife will start to wonder?
I meant no harm 🙂 cheers Gary
🇳🇿👍🍻
There’s a bit left over for Fred with this Fire to Fork: th-cam.com/video/USFzPXDdF-M/w-d-xo.html 😋
Haha, how many tinny's did you have? tasty...thirsty.
Do you know what is up or down.Or just try to be trendy.Desroyed the mushrooms burnt broccili
All in all most, not all, but most of his cooking ends up pretty ordinary after it’s done … maybe that’s the attraction. Lot of stuffing around for a meal in the bush.
much rather have my lamb keeping the grass trimmed an eat Beef myself