Just a learning curve thing, but each time you get better at it and will soon have it down pat and smashing them out. Well done on the first try.Quote:
Originally Posted by Plasnart
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Just a learning curve thing, but each time you get better at it and will soon have it down pat and smashing them out. Well done on the first try.Quote:
Originally Posted by Plasnart
mi gnivah eht emas gnihtQuote:
Originally Posted by Plasnart
Hey MB did you try the bbq power to base? How did it go?Quote:
Originally Posted by MB
Thinking of trying a pork belly tomorrow. Any guidance greatly appreciated!
Nah sorry Plassy haven’t tried it as yet mate. Phil seemed to think the beads would be hotter than the gas for super hot pizza cooks.
I think Rusty Nicko nailed his first Pork Belly efforts from memory mate :-)
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Plassy, for sure give it a go. I have not tried it, others have suggested it might work - forge on, conquer new ground and let us know how it turns out.
Nic's turned out good, it was mine that failed. Pork belly is pretty tough to get right and I can just never seem to do it.Quote:
Originally Posted by MB
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Yeah his pics were grouse but no details of coal loads.Quote:
Originally Posted by MB
What's the philosophy for pork belly? Low and slow a few hours then crank the top heat to crackle up and finish?Quote:
Originally Posted by Winnie
Don't ask me, I'll just fk it up! Haha.Quote:
Originally Posted by Plasnart
Pizza in the oven now! http://www.nissanpatrol.com.au/forum...017/11/136.jpg
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@Plassy, have a look at pgs 27 forward in this post string as to what Nick did - sorry took me a while to find his post.
G’day Plassy, usually crackling in all ovens is done hot as hell first mate. I think I fluked it first time in Phil’s by loading up the top with heaps and a block on top without the smoker tray for starters and only say 15 odd beads below. After 15 minutes or so careful not to burn the skin then removed 50% top beads and added the smoker tray to difuse radiant heat. It is a fine line from then on as slow cooking for hours starts to sweat the crackling down slightly rubbery in spots. Nicko did a belly unlike my roast chunk so unsure of his timeline but it looked tops!
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Thanks Phil, I'll follow @Clunk 's advice on pg 27.
Awesome thanks mate.Quote:
Originally Posted by MB
Most welcome brother and Please Bee sure to post up pics, win/lose/draw it’s all good tucker fun :-)
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oh crap, don't ever pay attention to any of my shit mate hahahahahaQuote:
Originally Posted by Plasnart
@Winnie, how did those pizzas turn out?
Too good by the sounds of it @PeeBee well done, another tuckered/food coma out customer :-)
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Just as good as ever mate. Sooper dooper! I had run out of wood chips but there was enough built up inside the oven to give it a bit of flavour anyway.Quote:
Originally Posted by PeeBee
We bought pre made bases, we normally either make them or use pita bread. I don't think we'll be buying the bases any more, they were good but not the same.
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hey Rohin, thought i documented the process a lot better than just photos, maybe i did it in another thread.Quote:
Originally Posted by Plasnart
so one thing i do when getting my coals ready is i use my gas stove to get the coals going, they get red hot and i don't have to wait for ages while they all get burning. 5 mins on the big burner and 5 mins sitting out on the concrete and they are all pretty much glowing!
From memory, I got my coals roaring, then chucked a decent stack on top, but none on the bottom. monitored it every beer (i think it took about 3 beers (prob about 10 mins a beer)for the crackle to start looking good, although i jumped the gun a little having never done pork belly before and moved on to the next phase. in hindsight i would give it another 10 mins). one other thing i did wrong was i mistook burned herbs on the skin for burned skin! just double/triple check the crackle is looking good.
once the crackle was looking good, i took most of the coals off the top and threw in a stack down the bottom. now, depends how long you want to take to cook yours. i only took about 2 hours total to cook my pork belly, i was rushing though, and it was the first time i had used the oven, i think lol. next time i would take a little longer and the pork would be more tender, although my first attempt definitely wasn't anything to be upset with.
i know your after measured quantities with the amount of coals you need to use. just go with your gut mate, keep an eye on it, and modify as needed. if it looks like its cooking too quick or add more if its too slow. the ovens are pure awesomeness, they are very forgiving and as long as your on it, you really cant mess up your food. any more questions ill keep an eye on here and try to get back to you!
A decent pair of long handled steel tongs are a necessity as well for adding delicately or removing heat beads as required.
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Great info thanks nicco! Will be a roller coaster ride for me i think!Quote:
Originally Posted by rusty_nail
OK guys had the pork belly cookup today.
Cut belly in half in case I stuff this up and froze the other portion. Dried the half belly in fridge overnight, then today just brushed with garlic oil and added salt.
Attachment 73741
30 beads and redgum block on top, nothing underneath. 30 minutes until oven got to 200 degrees.
Attachment 73740
Belly goes in and starts crackling at 10 minute mark. Down to 150 degrees.
Another 10 minutes and crackle nearly finished. 150 degrees.
5 minutes and removed redgum block, inserted smoker tray with 1 layer of chips and reduced top heat to 8 beads. 20 beads below. 150 degrees.
10 minutes and 120 degrees so added 5 more beads below.
15 minutes 150 degrees, crackle showing small areas of black so removed 4 beads off top.
10 minutes no further burning at 140 degrees.
20 minutes cooked but crackle has softened. Transferred beads from bottom to top, 30 beads on top.
20 minutes out of oven.
Attachment 73742
So overall it was cooking for 1 hour 40 minutes. Skin was crackled but chewy underside. Middle fat line in belly not rendered down enough, but was tasty!
Attachment 73743
Next time will be left longer for sure but happy camper today!
looks beaut mate! as i said, its all about touch feel, pretty damm good ovens
Rohan, looks pretty good from where I am sitting, great job.
OK, I was down in the Buchan Area of East Gippsland recently and picked up 3 bags of wood chips from a butchers shop. These are imported from the USA, but obviously avail. I am yet to use them but would think they are going to deliver a much greater difference to the blended smoker chips we can get from Bunnings.
Further to this I did search on ebay, under 'smoker chips' and BCF list the same variety - different manufacturer, plus there are dozens of different smoker chip options and the prices are cheap, small bags up to 15kg's.(a few offer free shipping which will help for you Clunk being alAttachment 73744Attachment 73745most on the other side of the planet) I will have these with me next weekend and @MB is welcome to use for his Lamb Rack Delight, so we will no doubt be able to validate the 'strength effect' after that. These bags are 750 gram and I think about $10 a bag from memory, so about 8-10 smoker trays - pretty good value i reckon.
Pecan over Aussie Lamb sounds awesome Phil, heard of it, never seen it, let’s give that yellow bag a go for sure!
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Done, chucked it in the truck now so I don't forget!
Whos Rohan? :DQuote:
Originally Posted by PeeBee
I am confused Plassy, you got me.Quote:
Originally Posted by Plasnart
That's better!Quote:
Originally Posted by PeeBee
OK, gotcha! Never again.Quote:
Originally Posted by Plasnart
Full team/convoy effort this latest, ‘Slow Cooked, Lightly Pecan Smoked, Racks of Garlic & Rosemary Lamb’ :-) Absolutely successful Victorian High Country camping oven cook up!
All started by warming/prepping the oven and its Pizza stone to around 120C ish.
http://www.nissanpatrol.com.au/forum...017/11/212.jpg Potatoe Kiddies Hedgehogs and we used the cut-outs to layer the foil tray. http://www.nissanpatrol.com.au/forum...017/11/213.jpg Next a layer of Butternut Pumpkin. http://www.nissanpatrol.com.au/forum...017/11/214.jpgHedgehogs back on top with some minced Garlic/Salt/Pepper. http://www.nissanpatrol.com.au/forum...017/11/215.jpg Then for the Lamb Racks to be injected with Garlic & Rosemary infused oil. http://www.nissanpatrol.com.au/forum...017/11/216.jpg We used one of the Kiddies Pop Top drink bottles to cover the fatty Lamb Skin with more of the infused oil and now chunks of the minced Garlic & finely diced blanched Rosemary, works really bloody well them little bottles. http://www.nissanpatrol.com.au/forum...017/11/217.jpg Into the oven now with smoker plate and Pecan chips on tray say 5 minutes earlier to start very light smoking process. http://www.nissanpatrol.com.au/forum...017/11/218.jpg We added more oil mix every hour whilst checking progress. http://www.nissanpatrol.com.au/forum...017/11/219.jpg Fair Dinkum it came out Magic folks, give this one a try for sure!! http://www.nissanpatrol.com.au/forum...017/11/220.jpghttp://www.nissanpatrol.com.au/forum...017/11/221.jpg
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Oh man that truly was camping at its finest. And yeah tasted even better than it looked that lamb was perfect so tender & juicy and the veggies underneath that soaked up all the flavor. YUM !
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Yep, it was delicious! Well done again MB
Remember your teen years camping, eating warmed can of braised steak and onions in the fire? Waddya reckon, go back to that?
Maybe not!
Anyone know how to make pizza dough on the cheap for my you beaut Philstar Cookmaster? Thinking of 2nd hand breadmaker but are there any other options?
And before any smartarses offer me a free breadmaker from AB's donk party, I just beat you to the punchline!
Easy as mate! This is pretty much what we do. Cheap and easy.
http://www.taste.com.au/recipes/pizz...5-c9c4a729d718
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Yeah but I'm lazy!! I'll give it a go but.Quote:
Originally Posted by Winnie
Mate when I'm out camping I usually just make it out of self raising flour and beer, just mix them till you get the right consistency. They taste good and are very easy to make. The beer helps the base rise.Quote:
Originally Posted by Plasnart
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