cresta57

They were popular in rural Lincolnshire Pen, you flash Southerners were probably tucking into Fillet Mignon & Caviar while we ate our lamb shanks & pigs trotters

moneypenny20

Of course we were, that was all the chef could find during his daily shop in Fortnum & Masons.

BEVS

Bizarrely, lamb shanks that aren't miniscule are hard to come by here in NZ and can cost the earth.

What does the OP think about Hangi's as a way to cook

KingsthorpeDavid

Would like to know more!
Never experienced a Hangi in person.
Sounds like a Pacific Islander thing too.
How do you know when the food is cooked - by experience one would think.
Gas fired stainless steel Hangis are available, but the real thing would be more interesting.
As an ex Chef I am always interested in the basic principles, is a Hangi cooking by steaming?

David

KingsthorpeDavid

Are you in this Bushcraft Forum? Has camping/backpacking stove discussions:
http://bushcraftoz.com/forums/forum.php

KingsthorpeDavid

More info here:
http://woodgasstove.co.uk/index.php?...47870f470921c4

Have you got one?

KingsthorpeDavid

What do you think of this Hangi on eBay?

http://www.ebay.com.au/itm/MultiKai-...item43acf8c6c9

ozzieeagle

Absolute Crap.... The point of the Hangi is to have the food traditonaly cooked with banana or other big leaves in coals in the Ground. I wouldn't even call that a Hangi. There is no way food is going to taste the same in that.

How do you find the time to do this camp oven cooking ? I'm genuinely curious about that one. ?

I think we are shell shocked from the time restraints of 29 years plus of child rearing... still got at least another 4-5 years to go as well. Although it's far far easier now with the youngest being 14. Only the Teenage tantrums to get through now.. and thats solved with humour for the most part.

KingsthorpeDavid

1/ could not have said it better except praps "expensive SS crap", was really looking for a Kiwi opinion
2/ re time - it is called being retirednever been so busy in my life I am mainly the home cook and it mostly done outside, rarely use the house kitchen, also have Weber Q Family size; Weber Performer Kettle; Big Steel Keg Kamado BBQ which uses lump charcoal
3/ teenagers seem to be attracted to fires and find Jaffle Irons fun

David

KingsthorpeDavid

The Australian Camp Oven Festival is getting close:

http://www.australiancampovenfestival.com.au/

ozzieeagle

Have you got or seen one of those Big green Egg BBQ's ?

They are supposed to be the best around .... I'd say it's similar to your big steel Kamado.


http://bbq.about.com/od/smokerreview...apr072405b.htm

KingsthorpeDavid

No but I would love one, they are highly regarded with almost a "cult following". One day................
Big Green Egg is ceramic and heavy with silly wheels, Big Steel Keg is light weight steel high tech with big wheels for ease of movement.
In the meantime I find my Big Steel Keg works well with Pickled Pork cooked for 5 hours over lump charcoal with Hickory, low & slow and comes out as the best HAM you will ever taste.
See:
http://www.bigsteelkeg.com/index.html

Big Steel Keg is marketed in Australia by Gasmate and can be found in Barbeques Galore and similar.

KingsthorpeDavid

Kamado Cookers Australia is another thing I have been drooling over for 3 years. Made in India:

http://www.kamadocookers.com.au/

KingsthorpeDavid

Poor Man's Ham:

http://www.kamadocookers.com.au/imag...Mans%20Ham.pdf

This gives the general idea of cooking Kamado style.

ozzieeagle

F me dead... they're 1500 bucks each LOL !

I was getting me hopes up until I saw the price. I'll see if one of my mates can make one.