His wifes got a cattleprod!
Today I COOKED.
- Thread starter Ramjet
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Mackka said:
It's cooked for 30hrs in a water bath before it's put over coals to finish it of mackka.
Something like this
Hot smoked my bacon today. Pork bellies dry cured for 8 days.
YUM solid luck ,i see that you like the thin slices of the home cooked bacon as well mate :drooling: just right ,not too thick, not too thin
sand surfer said:
Yeah, I have a slicer but gave up using it years ago. You are just in time for brekky.
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Looks good mate.
Makes me want to give it a go. :Y:
Makes me want to give it a go. :Y:
I'm bangin' on the front door. CAN'T YOU HEAR ME??
it is the easiest cut to cure and smoke smoky
once you have tried it you will look at the bought stuff and go "nup" and leave it on the shelf
once you have tried it you will look at the bought stuff and go "nup" and leave it on the shelf
Smoky bandit said:
Easy enough to do Smoky. I see you have a drum smoker which would work fine. If you need me to post up the process/ingredints let me know. :Y:
Cooking a few pizzas on the Kamado. Justtook the fourth one of. Having a good arvo.
They look great mate and it's all about the dough. Want to share your recipe?
Cheers
Mackka :drooling: :drooling: :drooling:
Cheers
Mackka :drooling: :drooling: :drooling:
Mackka said:
Will do Mackka. A bit later as I'm busy cooking at the mo. :Y: :Y: :Y:
byronbinalong
Wayne
Yes Please Solid Luck
Recipe ... hooyeh
Recipe ... hooyeh
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Bacon and now pizza
Your living the life solid luck :trophy:
Your living the life solid luck :trophy:
HippyProspecting said:
Just been one of those last couple of weeks HippyProspecting. Was walking past the meat section at the local a couple of weeks ago and all 4 bellies were reduced to $9 each.
Haven't cooked either for about a year now. Plus I had to run the Kamado in at low temps for a few hours yesterday. Not being used to close to a year could crack it if run at high temps suddenly. Plan was to do an overnighter but ended up with a smallish (2kg) squared lamb shoulder. But cooked it yesterday arvo. I stuffed it royaly in my haste to eat it.
5 hours to get to 199f internal and it was still tough. Needed a couple more hours at least. Finished it in the oven this morning
Now. Back to my lentil diet
Mackka said:
He Mackka, byronbingalong et al.
My dough recipe is based on my late wifes. It is nothing special. I use the cheapest low protein flour, think Aldi or IGA Black and Gold. I kniow a all about 00 and hgh protein flours and have tried them all, but in the end I have found this works just as well. For me anyway. The purists would probably hang me.. :lol: :lol:
Even the yeast I used today had a use by date of May 2019 but I did test it last night and it still kicked well.
Heres the recipe.
....recipe
3 cups flour
7 grams (1 sachet or 1 1/2 teaspoons) dry yeast
About 1 cup warm water
1/2 teaspoon salt
1 teaspoon sugar
Makes approx 4 thin family size bases.
Add yeast and sugar to warm water. Allow to froth up.
Add flour and enough water to make a dough. Knead until smooth.
Return dough to a large, oiled bowl and allow to rise to about double
the size. Remove and knead again.
Roll out to desired thickness to fit pizza tray then leave to rise on tray about 1/2 hour.
We make ours quite thin.
I used just over 3 times that much ingredients today as I did want to make 10-12 pizzas. I make my pizzas quite this with less toppings so this may help to get a good crispy base. Plus, I can easily eat 2 family size without feeling too guilty.
The other thing is that they need to be cooked at a very high temp. I run the kamado at between 350-450c and this does create a great environment to crisp things up a fair bit.
I also roll the bases with a rolling pin. If I stretched by hand I'd still be cooking now.
Hope that helps a bit.
Excellent Solid Luck, thanks very much, I will give it a go, cheers
Mackka
Mackka
Scored 10 kg of black olives few weeks back. Cured with salt and now ready to go.
I do love olives. Excellent score mate.
Mackka
Mackka
