Today I COOKED.
- Thread starter Ramjet
- Start date
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Surprisingly, I'm the only one at home who eats crackling, but we did have some friends over who were all crackling lovers.
My wife will eat Ham, bacon, sausages(not labelled pork)--but not pork or the crackling. She is not of Jewish extraction but her family heritage is Chinese going back a cuppla generations and the Chinese eat a lot of pork or at least i think so. Therefore as chief cook and bottle washer she doesn't cook pork and leaves me to cook the occasional pork chop. I love to have a pork roll with crackling everytime i'm able.
Jaros 8.(
Jaros 8.(
Hi all was at the farm during the week and the Blackberrys were out in force so picked some 3.5kgs ate probably double lol and decided to make some jam
ended up with 10 x 500ml mason jars so should last me a while lol 
Bloody BBQ chicken again.
Got home from the coast yesterday, and the peaches were ready to pick,
Jannine has made lots of stewed peaches, and today Grace made peach vanilla and rum jam. My contribution is spicy peach chutney, which is simmering on the stove as I type.
Anyway, youngest daughter Grace made a peach tart Tatin for dessert tonight. Basically, it's an upside down tart - you caramelize some butter and sugar in a cast iron pan, and then arrange the peaches in the caramel, cook them a bit, then cover the lot with puff pastry and bake in the oven. When it's cooked, you invert it onto a plate. While I could only have a taste, it was as good as it looks.
Jannine has made lots of stewed peaches, and today Grace made peach vanilla and rum jam. My contribution is spicy peach chutney, which is simmering on the stove as I type.
Anyway, youngest daughter Grace made a peach tart Tatin for dessert tonight. Basically, it's an upside down tart - you caramelize some butter and sugar in a cast iron pan, and then arrange the peaches in the caramel, cook them a bit, then cover the lot with puff pastry and bake in the oven. When it's cooked, you invert it onto a plate. While I could only have a taste, it was as good as it looks.
Beautiful food as always Doc. Gotta love excess fruit.
When I had my little trip to the hospital the other day I got talking to a young nurse, (as ya do). She was telling me about all the macadamia, pecans, figs and other fruit that falls on the ground and rots on her place. Talk about 1st world problems 8.(
When I had my little trip to the hospital the other day I got talking to a young nurse, (as ya do). She was telling me about all the macadamia, pecans, figs and other fruit that falls on the ground and rots on her place. Talk about 1st world problems 8.(
OK so sticking to the jam theme lol the nectarines trees were full at the farm so 4kg later and 'wallah' nectarine jam
The "doc's" pork inspired this first attempt at a pork belly in the mini Weber.
It turned out rather good and was the best crackling achieved by me
No apologies to those who choose not to eat cloven hooved animals!!
Tastes good to!
Cheers, as of this arvo, single,
Billy. :/
It turned out rather good and was the best crackling achieved by me
No apologies to those who choose not to eat cloven hooved animals!!
Tastes good to!
Cheers, as of this arvo, single,
Billy.
:/
Damn, that looks good, Billy. That webber has done a great job on the crackling. You can't beat the flavor of pork cooked over charcoal. The secret to crackling is to make sure the skin of the pork is dry as possible, It's hard to make crackling if the meat has been cryovaced. I have some other tips, and can post them up if anyone is interested.
Just the right size piece for one, if I've got the meaning of your last comment right.
Just the right size piece for one, if I've got the meaning of your last comment right.
Seriously we need a drool emoticon thingy. Beautiful looking bit of oink right there. As Doc said, moisture is the enemy of crackling.
The taste of pork crackle--Heaven on a bone.Billy said:The "doc's" pork inspired this first attempt at a pork belly in the mini Weber.
It turned out rather good and was the best crackling achieved by me
https://www.prospectingaustralia.com/forum/img/member-images/1111/1453978855_p_belly_1.jpg
https://www.prospectingaustralia.com/forum/img/member-images/1111/1453978855_p_belly_2.jpg
https://www.prospectingaustralia.com/forum/img/member-images/1111/1453978855_p_belly_3.jpg
No apologies to those who choose not to eat cloven hooved animals!!
Tastes good to!
Cheers, as of this arvo, single,
Billy.
DrDuck said:
Cheers Dr,
Post up the tips if you would please.
You got the meaning of my last comment spot on mate!
The perfect size for one :lol:
Cheers,
Billy.
Thanks to Mrs Ramjet for a lovely feed tonight. Lam shanks n veg. Doesn't get much better.
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never did get those sausage rolls RJ
Now! About that "drool" emoticon Mr Jet! (Hint Hint)...
rocketaroo said:never did get those sausage rolls RJ
Don't rush me. Winter food
Well, it has been a while since any yummy food has been posted on this thread, so I thought that some was required
Started with a pork belly with ribs left on and crackle removed by the butcher (low and slow cooks and crackle don't play well together.)
Rubbed some honey mustard all over it and then applied my secret spicy dry rub (only secret because I have forgotten all the ingredients that went into it :/ )
Had the "Dragon" ready with charcoal for fuel and banksia cones for smoke.
About halfway into the 4 hour cook (Kamodo was sitting at around 115 deg C.)
Didn't get any final shots before it came off the grill as it was wrapped in foil and towels and placed in a pre-heated esky for the next 2 hours.
Served up with some "slaw" and pasta salad.
Can say that it was rather delicious, and I have come to the conclusion that you would have to be trying very hard to stuff a feed up in the mighty Dragon!
Cheers,
Billy.
Started with a pork belly with ribs left on and crackle removed by the butcher (low and slow cooks and crackle don't play well together.)
Rubbed some honey mustard all over it and then applied my secret spicy dry rub (only secret because I have forgotten all the ingredients that went into it :/ )
Had the "Dragon" ready with charcoal for fuel and banksia cones for smoke.
About halfway into the 4 hour cook (Kamodo was sitting at around 115 deg C.)
Didn't get any final shots before it came off the grill as it was wrapped in foil and towels and placed in a pre-heated esky for the next 2 hours.
Served up with some "slaw" and pasta salad.
Can say that it was rather delicious, and I have come to the conclusion that you would have to be trying very hard to stuff a feed up in the mighty Dragon!
Cheers,
Billy.
