Pork Belly on the Rotisserie.

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titch
Posts: 5868
Joined: Sun Oct 10, 2010 12:51 pm
Location: Sth East Melbourne

Pork Belly on the Rotisserie.

Post by titch »

Pork Belly on the Rotisserie with an Apple Wombok Coleslaw.

Rubbed a piece of scored Pork Belly with salt, put in the fridge for the Day.

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In the Kettle in the Spit Basket.

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Added some home made Saveloy when the skin was crisping up.

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Wife made a great Apple and Wombok Slaw with a Mustard Honey Dressing.
The capers added a great flavour.

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Portioned the Belly and Sausage, the Belly made a great crunching sound when being Cut.

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Plated and the pictures speak for themselves

My plate.

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Wife's Plate

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Belly skin was as crisp as a potato crisp ,meat was soft and Juicy

Thanks for looking in
Cheers
Titch
Davo
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Joined: Sun Jun 15, 2008 2:44 am
Location: Albury NSW on the mighty Murray River

Re: Pork Belly on the Rotisserie.

Post by Davo »

Oh man....That looks wonderful....I can just about feel the crunch of that crackling......

I'm now thinking that one of those rotisserie devices for the Weber Performer may be a good investment...I reckon I could have a lot of use for one of them.

Great work and top photography Titch.....that is cooking book quality right there!!

Cheers

Davo
Moderator/ Admin

Weber Q320
Weber Performer Kettle
Weber WSM 18.5
titch
Posts: 5868
Joined: Sun Oct 10, 2010 12:51 pm
Location: Sth East Melbourne

Re: Pork Belly on the Rotisserie.

Post by titch »

Thanks Davo, I'm trying to create interest but fear its a losing battle.
Might be time to put it to bed.
shame
Cheers
Titch
Davo
Forum Administrator
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Joined: Sun Jun 15, 2008 2:44 am
Location: Albury NSW on the mighty Murray River

Re: Pork Belly on the Rotisserie.

Post by Davo »

Yeah mate, I've noticed you've been trying to keep an interest here and I want to say thankyou Titch. I also agree with your last sentiment :(

Cheers

Davo
Moderator/ Admin

Weber Q320
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Weber WSM 18.5
Pesto3
Posts: 246
Joined: Fri Jan 29, 2016 9:37 pm

Pork Belly on the Rotisserie.

Post by Pesto3 »

Looks awesome Titch! Love crackle!! Love pork belly!! When you say you're trying to create interest are you referring to interest the website?



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Davo
Forum Administrator
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Joined: Sun Jun 15, 2008 2:44 am
Location: Albury NSW on the mighty Murray River

Re: Pork Belly on the Rotisserie.

Post by Davo »

Pesto, Titch has been trying to create more motivation and interest in this forum which has been a place of previous in fighting and factions and those who were in the middle of it all have taken their bat n ball and went elsewhere.
It's a bit disheartening but we're trying to rebuild it again.

Cheers

Davo
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12x7
Posts: 772
Joined: Tue Jul 09, 2013 5:32 pm

Pork Belly on the Rotisserie.

Post by 12x7 »

Is there anyway to improve adding photos and videos to your post? The current process is such a pain. In other forums or Facebook its a lot easier for people to contribute. You need to understand so much if you want to post more than text on this forum. Just a thought to attract people back.
12x7
Posts: 772
Joined: Tue Jul 09, 2013 5:32 pm

Pork Belly on the Rotisserie.

Post by 12x7 »

The other thing that is such a pain is the pop-up ads. It makes my iPad run like a dog. Other times the ads are SO inappropriate. Get rid of the ads.
food&fish
Posts: 798
Joined: Sun Nov 13, 2011 5:43 pm
Location: Sunbury victoria aust

Re: Pork Belly on the Rotisserie.

Post by food&fish »

Yes I see what you mean
I and others people I know used to do some pretty interesting cooks
Put up a few photos and if you wasn't one of the chosen few you never got a mention
As for ads they help- pay the wages
These adds are not to bad on Facebook the show stops downloading till all the adds run
Pesto3
Posts: 246
Joined: Fri Jan 29, 2016 9:37 pm

Pork Belly on the Rotisserie.

Post by Pesto3 »

12x7 wrote:Is there anyway to improve adding photos and videos to your post? The current process is such a pain. In other forums or Facebook its a lot easier for people to contribute. You need to understand so much if you want to post more than text on this forum. Just a thought to attract people back.
Yes it is a pain in the bum, when I first came to this site I almost just gave up on it. I'm on another American site that's al lot more "user friendly" but that site is dedicated to a certain type of BBQ style. It has a lot of users that are always posting and always contributing.

After finding this site I was excited to able to talk with people that are Australian. Our meat and general shopping experience is totally different to America. I was surprised to see there are only a handful of people that actually seem to use this site.

I'm sticking with it and hope it turns around. BBQing is my hobby and I love to talk to like minded people.
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