What Did You Cook Part 11 - January 1 2015

Nath · Post by **Nath** » Wed Jun 24, 2015 11:51 am

Thanks Burb,

I have a knuckle lined up for Thursday dinner, think ill throw this one on the roti, and do you method when i have a bit more time on my hands

They look bloody good!

dionysus32 · Post by **dionysus32** » Wed Jun 24, 2015 4:41 pm

Thanks, can't wait to try it..

gnol · Post by **gnol** » Wed Jun 24, 2015 7:20 pm

Buccaneer wrote:gnol, when I see results like that, I just mentally applaud and wonder hope the reverse sear crowd feels when you get such an awesome result without the farting around!
Bloody yummy tucker!

Cheers Buc. The great results are from all the great advice here.

Nath · Post by **Nath** » Fri Jun 26, 2015 6:45 pm

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Bear · Post by **Bear** » Fri Jun 26, 2015 8:15 pm

Wunderbar Schweinshaxe!

urbangriller · Post by **urbangriller** » Fri Jun 26, 2015 8:30 pm

Classic stuff Nath....that kind of cooking can put Elmars out of business!

Chris

Muppet · Post by **Muppet** » Fri Jun 26, 2015 8:48 pm

Nice job Nath! Mine came out well although the crackle was lacking.

Nath · Post by **Nath** » Fri Jun 26, 2015 11:24 pm

this one was straight out of vac seal aswell. No drying skin overnight. Boiling water on the skin only before it went in. Love the kettle for these reasons. Started at 220-230 then dropped to 140 for 3 hours or so. Bloody delicious.
Promise I shared this with management

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burb · Post by **burb** » Fri Jun 26, 2015 11:25 pm

Wowsers, looks like straight from the window at Haxnbauer! Great work Nath!

Nath · Post by **Nath** » Fri Jun 26, 2015 11:26 pm

Dark beer gravy was excellent aswell!

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WarmBeer · Post by **WarmBeer** » Sat Jun 27, 2015 10:29 am

Pizzas in the Dragon last night.

Home made tomato sauce, balsamic onions, anchovies and mushrooms

Then after 5 minutes, added proscuitto and bocconcini

Another couple of minutes, then dressed with some rocket with balsamic & EVOO

Got the wifely compliment of "best pizza you've ever made". Happy with that.

gnol · Post by **gnol** » Sat Jun 27, 2015 7:48 pm

I cooked. 'cause everyone has to eat.
Mixed grill on the charcoal.

chriso · Post by **chriso** » Sat Jun 27, 2015 8:47 pm

Pizzas in the OTS, the aftermath. On left is a banana, salted caramel, Ferrero rocher and almond pizza, then going right is a chicken tikka, cheese and garlic butter, a pulled pork barbeque sauce one, a ham and pineapple and then a cheese and garlic one.
We all feel sick now!

Hefty · Post by **Hefty** » Sat Jun 27, 2015 10:02 pm

Finally got around to doing my first real low and slow! We did a pulled pork for my daughter's 6th bday. 2.7kg after I de boned it and trimmed the fat and I nearly ran out of time to get it on the kamado. I was up late anyway so I lit the kamado at midnight to give it time to get stable at 235f. Then I trimmed the pork, applied the rub, put in a water pan, put the pork on the rack, added a banksia cone snd some hickory chips, re stabilised temp and went to get my probe thermometer. But I could not get it to work! Fresh batteries, nothing! So I muttered a few bad words and went to bed just after 1. I got up at 6 to find the pit temp had only risen 5-10f so I was happy enough for my first (half) over nighter. I was a little worried without an accurate meat temp so I foiled it and basted with some apple juice and then raised the pit temp to about 260-270f. By about 10:30 I had mucked around with my old thermometer and got it working long enough to get a reading of 197f so I pre heated the esky and put it in there in some towels. I pulled it and served it at 1 and it looked like this.

It was a tiny bit dry but nowhere near as bad as I was expecting, especially with our home made bbq sauce. So, all in all I was pretty happy with my first low and slow pulled pork!

Muppet · Post by **Muppet** » Sat Jun 27, 2015 10:07 pm

Great work hefty!

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