Today I COOKED.

[Guest]

Australia Day i did a 9 hour low and slow on a leg of lamb, it feel apart

 

[Ivo]

Threw the traps in the dam and caught these beauties made a pasta sauce out ofthem

 

[Ramjet]

Australia Day i did a 9 hour low and slow on a leg of lamb, it feel apart

https://fbcdn-sphotos-e-a.akamaihd...._=1432021911_91b5aae20663637061a2a906a8780fa6

Looks great. Gotta love the low and slow cooking.

 

[Ramjet]

Last night's pork belly.

 

[Ivo]

Yummo ramjet

 

[Jaros]

EeeeeeeyyuuMMMM.

 

[Ramjet]

Simple meal tonight. Veal cutlet with creamy garlic prawns and potato smash.
Also a pic of the Chilli jelly I made the other day.

 

[Metamorphic]

Last night's pork belly.

https://www.prospectingaustralia.com/forum/img/member-images/214/1422674310_belly.jpg

Great job with the crackling mate.

Looks spot on

 

[isolation]

Tonight on my mountain top, I cooked rice, lentils, and marinated chicken, with soy and Smokey chilli sauce.

All curled up in the tent cot now

 

[Jaros]

Great view to wake up to there mate.

 

[Sandta]

WOW ...Great spot

 

[Ramjet]

Awesome kitchen there isolation. Dinner sounds great too.

 

[Tathradj]

That is awesome and well done on the location but,
I hope you had the swag pegged down and the ventilation flaps open.
What's that in the sky??
Nah, Just isolation floating past in Ga Ga land. :lol:

 

[kleinman98]

Last night's pork belly.

https://www.prospectingaustralia.com/forum/img/member-images/214/1422674310_belly.jpg

Nice job Rod, did you use the smoker?

 

[Ramjet]

No John that one was done in the trusty Weber kettle. Picked up another for $10 a few weeks ago. That makes 3 webers, 2 smokers, (plus one under construction), the big fire pit, 3 camp ovens and a 4 burner gas BBQ which gets used the least.

Mrs Ramjet says I have enough BBQ type cookers now. Funny coming from her as she collects cooking gear. Reckon we could outfit 4-5 'normal' kitchens. :8 We do love our cooking.

 

[stoneage]

No John that one was done in the trusty Weber kettle. Picked up another for $10 a few weeks ago. That makes 3 webers, 2 smokers, (plus one under construction), the big fire pit, 3 camp ovens and a 4 burner gas BBQ which gets used the least.

Mrs Ramjet says I have enough BBQ type cookers now. Funny coming from her as she collects cooking gear. Reckon we could outfit 4-5 'normal' kitchens. :8 We do love our cooking.

hey Ramjet awesome crackling..... how do ya get it right in the webber kettle? I either get it soggy or burnt

 

[Ramjet]

Thanks stoneage. We cook pork in all types of oven from the kitchen oven, camp oven, weber, turbo oven etc. I see lots of ideas on how to get perfect crackling. Our method is simple. Moisture is the enemy of crackling. Pat the skin dry, add a little oil then rub in salt. The oil is only to help the salt stick to the pork skin.

Place into your oven of choice on high temp, 190 - 200 degrees C. That's it. Make sure you add the salt just before it goes in the oven. Leave it too long and it will fail. Some say you cannot get crackling on a spit. Bull dust! We have done whole hogs and to get crackling at the end of the cook we stop it rotating. The area directly over the heat source will crackle up. Turn a little to do the next spot etc until it's all done. If you have a failure you can sometimes rescue it. Take the skin off and put it under the grill or ant high heat source. You can do it with a little gas torch like they use in kitchens.

Just had a look back through this topic looking for a pic of the las hog we cooked. Can't believe I haven't posted it here. Damn there are some talented cooks and awesome looking food posted here. Mostly mine of course. Bahaha

 

[stoneage]

wow love that pic.... can almost smell it

I did a lamb last Christmas. went down real well.

 

[Ramjet]

Thanks stoneage. As does your lamb. Haven't done a whole lamb in years. Everyone seems to request a pig.

 

[Jaros]

How long does a pig that size take on the spit R.J.