WHAT DID YOU COOK PART~3

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Smokey
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Re: WHAT DID YOU COOK PART~III

Post by Smokey » Sun Dec 18, 2011 9:58 pm

bodgy wrote:I pray that when I die, someone puts a "pineapple flower" on my grave, it's a very sad thing :roll:
How so?
If trees screamed when we cut them down, We wouldn't. If they screamed all the time we would.
http://www.aussiecue.com.au


magste
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Re: WHAT DID YOU COOK PART~III

Post by magste » Mon Dec 19, 2011 12:09 am

Boneless Pork Leg Roast

Poured hot water on skin, dried for a couple of hours and rubbed w oil & salt.

In the Keg at 250C for 25 mins. Didn't get full crackle in this time but was afraid the meat would get over-cooked as it was already up to 40-45C by this time:

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Tried Chris' close vents for ten mins & open for 10 sec method to get the temp down. Only managed to get it down to 160C when the inner temp hit 63C so it was time to take it off:

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Nice taste on meat but a bit tough to chew. Next time I'll take the meat out after crackle is done, wait until the Keg reaches 130-150C and put it back in. Or do the crackle in the oven.

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Spuds and corn on the side:

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Also glazed the Xmas ham for 1hr 15 min at 160C using a honey/maple syrup/butter glaze and cloves stuck into the ham:

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Magnus
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A Q, a Keg & a Kettle

bodgy
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Location: Lake Macquarie

Re: WHAT DID YOU COOK PART~III

Post by bodgy » Mon Dec 19, 2011 11:12 am

Smokey Mick wrote:
bodgy wrote:I pray that when I die, someone puts a "pineapple flower" on my grave, it's a very sad thing :roll:
How so?
Just a jibe at the Grillers handiwork Smokey, I think he secretly craves BBQ pineapple :wink:
Bodgy

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Chalky
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Joined: Fri Jun 24, 2011 6:32 pm
Location: The Blue Mountains Foothills NSW

Re: WHAT DID YOU COOK PART~III

Post by Chalky » Tue Dec 20, 2011 3:51 am

Finally got around to sealing the aldi smoker door using BBQ Galore Kamado Joe self adhesive tap cut in 1/2


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even did a mitre on the corners

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Rang Pendle Hill Meat Market regards pickled/pumped pork legs and got one boned /netted that just fits the smoker
2 days later brined in 1 water : 3 apple juice 24hr

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apple juice and water in top heat sink and a full water only in bottom
hickory: small handful dry / about coffee mug full soaked

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smoking at 227°F then stabilised at 219°F

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foiled, wrapped and iced at 145°F (thanks Shayne) smoker at 211°F

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one hour on ice

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no ham till Friday .. vacuum sealed to mellow .. tap the rascal it sounds like an extra ripe watermelon slap it and it wobbles like jelly :D

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but some Fridays do come early .. my hands smell of sweet ham and apple juice :wink:
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the best part of a chook is the last bit over the fence

urbangriller
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Location: Perth WA

Re: WHAT DID YOU COOK PART~III

Post by urbangriller » Tue Dec 20, 2011 11:12 am

Lookin Good Chalky!

Cheers
Chris
Common Sense is so rare these days it should be a Super Power!

beachbums
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Re: WHAT DID YOU COOK PART~III

Post by beachbums » Thu Dec 22, 2011 12:24 pm

Love your work Chalky. I'm doing one tomorrow :D

When you brined it in the Aplle juice and water for 24 hours did you just use that or add salt to it as well?


Cheers, Wayne

Chalky
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Joined: Fri Jun 24, 2011 6:32 pm
Location: The Blue Mountains Foothills NSW

Re: WHAT DID YOU COOK PART~III

Post by Chalky » Thu Dec 22, 2011 2:24 pm

The butcher brined/pumped it 2 days earlier, I soaked it for 24 hours after that
I boiled 1 litre water with 6 tbsp's Saxa all natural sea salt : 6 tbsp's CSR dark brown sugar, cooled the pot in a sink of cold water
then add a 3 litre bottle of chilled apple juice and some ice

I'm doing a chook today, 1.6 litres water 4 tbps's each salt/dark brown sugar and 2.4 litres apricot nectar, brining it for 5 hours

Merry Christmas Chalky
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the best part of a chook is the last bit over the fence

beachbums
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Re: WHAT DID YOU COOK PART~III

Post by beachbums » Thu Dec 22, 2011 2:32 pm

Chalky wrote:The butcher brined/pumped it 2 days earlier, I soaked it for 24 hours after that
I boiled 1 litre water with 6 tbsp's Saxa all natural sea salt : 6 tbsp's CSR dark brown sugar, cooled the pot in a sink of cold water
then add a 3 litre bottle of chilled apple juice and some ice

I'm doing a chook today, 1.6 litres water 4 tbps's each salt/dark brown sugar and 2.4 litres apricot nectar, brining it for 5 hours

Merry Christmas Chalky

Thanks Chalky, I'll give your method a try. I picked up 3 pieces of pickled pork. The neighbours just love the smells that come out of the shed so thought I'd pop one in for them too. :D



Cheers, Wayne

Chalky
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Location: The Blue Mountains Foothills NSW

Re: WHAT DID YOU COOK PART~III

Post by Chalky » Thu Dec 22, 2011 10:52 pm

apple n water in the dish under pork really permeates flavour n smell .. the low dish with water only doubled as an extra heat sink to kept the heat down to 210-225°F or it could go 235-260°F or more :shock:
though a high temp can be easily brought down with a bit of ice in the lower bowl :wink:

Chalky
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the best part of a chook is the last bit over the fence

Chalky
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Joined: Fri Jun 24, 2011 6:32 pm
Location: The Blue Mountains Foothills NSW

Re: WHAT DID YOU COOK PART~III

Post by Chalky » Fri Dec 23, 2011 2:59 am

My apricot nectar brined chook


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Chalky
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the best part of a chook is the last bit over the fence

Sea_Mistress
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Joined: Sat Nov 12, 2011 5:37 pm

Re: WHAT DID YOU COOK PART~III

Post by Sea_Mistress » Fri Dec 23, 2011 10:50 pm

Love the sound of that Apricot Chicken. I used up some left over dough and a red apple and made yet another tart. I wanted to see how evenly using a very long tin would work and I was pleased with the result. I also sliced the apple thicker this time and cooked it maybe 5 minutes longer.

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titch
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Re: WHAT DID YOU COOK PART~III

Post by titch » Sat Dec 24, 2011 7:53 pm

Keeping with the Christmas spirit.( Look elswhere Chris :wink: )
Christmas Eve, Ham and Pineapple.
We are limited with cooking appliances ,as we are staying in a cabin in the hills.

using a commercial pickled piece of Pork from one of the chains.
Smoked it with a few redgum chips over heatbeads in a charcoal grill.
About a half hour.

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Cut some steaks from it and browned both sides in a bit of Butter.
used our $14 gas cooker. ( sorry Kev )

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Removed from the heat and rested.
In goes the Onion, chilli and pineapple and saute.

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Brown up and add the pineapple juice.

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Return the Ham.
Reheat and serve with beans and mash.
Yummo.


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Great use for your leftover Ham.
Cheers and Merry christmas.
Titch
Cheers
Titch

Chalky
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Joined: Fri Jun 24, 2011 6:32 pm
Location: The Blue Mountains Foothills NSW

Re: WHAT DID YOU COOK PART~III

Post by Chalky » Sat Dec 24, 2011 9:32 pm

Cut the ham

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Very nice .. titch had ham steaks last night with fresh grilled pineapple :D

Apricot chook n soy duck to come

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Chalky
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the best part of a chook is the last bit over the fence

Spode
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Location: Brisbane

Re: WHAT DID YOU COOK PART~III

Post by Spode » Sat Dec 24, 2011 10:14 pm

Just cut into the ham, it's meant for Christmas day but I couldn't wait. You should have seen how excited my father got when I offered him a piece, it made it all worth it.

Anyway, it was brined by the butcher this year, and then I smoked it in the WSM for 9 hours, up to 190degF with hickory. Took it off and put it in the oven at 200degC to glaze it with a mix of brown sugar, maple syrup, honey and mustard.

It's basically ham cooked like pulled pork, and it is the softest ham I have ever had in my life. I will never touch a non low and slow ham again. It's got the smooth firm texture of ham, but is so moist you could squeeze the liquid out of it. And the brine just helps!

Thanks to Nigel another forum member who was a partner in crime on this project. I bet his is just as good and I wonder if he lasted till Christmas day before tasting it!

Off to bed now, so Santa comes sooner. I hope you all have a great food filled festive season, and I will see you in the new year!

I'll put the pictures up later.
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sosman
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Location: Melbourne - east

Re: WHAT DID YOU COOK PART~III

Post by sosman » Sun Dec 25, 2011 4:41 pm

Lunch for christmas:

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