Left it on a bit too long
Trying to better the crackling ...
Tasted pretty good all the same
Today I COOKED.
- Thread starter Ramjet
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Left it on a bit too long
Trying to better the crackling ...
Tasted pretty good all the same
I can see a bit of blunt force trauma on the skull-can you?
Fired up the trusty Weber and grilled some beef brisket rissoles for tea tonight.
Gave the buns a good crisping, melted some cheese on the patties and added some hot sauce, avocado, tomato, beetroot and caramelised onions.
Tasty was the verdict :drooling:
Gave the buns a good crisping, melted some cheese on the patties and added some hot sauce, avocado, tomato, beetroot and caramelised onions.
Tasty was the verdict :drooling:
Sandta said:https://www.prospectingaustralia.com/forum/img/member-images/3188/1581126722_img_9279.jpg
Left it on a bit too long
https://www.prospectingaustralia.com/forum/img/member-images/3188/1581126782_img_9280.jpg
Trying to better the crackling ...
https://www.prospectingaustralia.com/forum/img/member-images/3188/1581126948_img_9281.jpg
Tasted pretty good all the same
Very nice indeed. :drooling:
Billy said:
Can't beat a burger on the charcoal hey Billy? :drooling:
Unfortunately I haven't had much time lately to cook on charcoal.
Had a late dinner tonight. Better late than never though. I love lamb fat.
Not so much cooked, but preserved... brined about 15kg of Olives, all off only one tree.
Yummy in around 2 months
Yummy in around 2 months
Pork ribs sous vide for 18 hours @ 70C.
Finished on the gas BBQ with a glaze made of the bag juices and some other stuff. Coleslaw and jacket potatoes on the side.
Was not too bad!
Finished on the gas BBQ with a glaze made of the bag juices and some other stuff. Coleslaw and jacket potatoes on the side.
Was not too bad!
DR Chef
DrDuck said:
Lamb chops on the baby q with seasonal tomato salad..
Can't beat lamb fat.
Can't beat lamb fat.
Too true, HL, I can't understand why people trim it off.
Me neither Doc, give me the lot
Mackka
Mackka
Love me lamb chops but the fat has to be trimmed ,just can not eat any fat lamb, beef, pork, chicken all the same off it comes 8.(
Same here, but i love the pork crackle.
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Looks good hard luck
Fat is flavour :drooling:
Fat is flavour :drooling:
At times jaros i struggle with that too,cook a mean pork crackle but have to watch every one enjoy it,not fair 8.( 8.(
I did a pork loin tonight.
The crackling was exceptional. The way I do it is:
* don't buy pork that has been cryovaced.
* rub the skin with salt and oil.
* cook slowly at around 160C.
* crisp up the crackling with a heat gun.
Works a treat!
The crackling was exceptional. The way I do it is:
* don't buy pork that has been cryovaced.
* rub the skin with salt and oil.
* cook slowly at around 160C.
* crisp up the crackling with a heat gun.
Works a treat!
Had some Armadillo eggs in the freezer from my last smoke up. Made some Mexican beef n beans and they added a nice, Smokey flavour.
Lamb loin chops with onion gravy, mash n veg. Comfort food.
