Air fryer crackle is so easy. Dry out with salt uncovered in fridge for a few hours, then in the air fryer at 230C for 20 mins.
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Air fryer crackle is so easy. Dry out with salt uncovered in fridge for a few hours, then in the air fryer at 230C for 20 mins.
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First real go at "hot and fast" in the ozpig smoker tonight, low quality rack of lamb from Aldi as a test subject.
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Were I'm sticking to what I know tonight.
Pork belly done in the oven.
20 minutes for the first stage and an hour for the next, then another 10 to finish off.http://www.nissanpatrol.com.au/forum...020/10/115.jpghttp://www.nissanpatrol.com.au/forum...020/10/116.jpg
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What's the trusty method there? We can never cook pork belly in the oven. It always turns out tough and fatty.
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This is the second time I've done it, first was good hopefully the second is as well.
Cook it for an hour in milk.
https://www.taste.com.au/recipes/cri...ment-container
Let me know if the link doesn't work.
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I reckon the milk would make all the difference there!Quote:
Originally Posted by jay see
The lamb is ready to carve now, was straight onto a scorching hot weber q once it was finished in the smoke.
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That looks so good.[emoji108]
Lucky I'm about to eat, pork is resting before cutting up. Got inpatience and turned up the heat just a little on the darker sidehttp://www.nissanpatrol.com.au/forum...020/10/122.jpg
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Air fryer pork knuckle.. brought one of the ALDI jobs last week and been giving it a test, never had an air fryer but I'm liking it!
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We got the same one, it's pretty cool!Quote:
Originally Posted by Softy
That chunk of pork looks great, had a wicked pork knuckle at a German restaurant years ago and have tried it a couple of times but just not the same.
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That is just one of the Woolies slow cooked jobbies, Looks better then it tasted. :( It did fall apart though when i tried cutting into it... just a weird flavour.Quote:
Originally Posted by Winnie
I got creative tonight. Red curry in a fried roti wrap. Came up a treat. Highly recommended
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They Look Truly Awesome Nic Mate!
More than happy to help brand market your NEW “NIKO” Rolls [emoji23][emoji106][emoji106]
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Smoked chicken tonight.http://www.nissanpatrol.com.au/forum...020/10/152.jpg
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Sweet Tooth Boiled Belly Trial :-)
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Will pop it out of the old Hark simmer bath before dinner for a quick hot chip smoke prior to serving, fingers crossed [emoji1696]
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Do keep posted with results Mark!
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Will do mate, going to be interesting though, extremely intermittent gale force ice winds are sending the Hark 100C <>150C<>100C like a Yo-yo out on the mountain deck [emoji23]
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Returned check, hasn’t appreciated the higher temp spikes, full low temp/vent set now and topped back up 25% to full with some gamma ray hot coke :-)
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I’ll be buggered, tastes amazing no bulshart!
10 odd minutes out of its bathing tray for some smokey goodness atop of our old rib rack nails :-)
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Honestly thought it was going to be a rubber bandit but do highly recommend turning under $10 worth of pig fat into a restaurant $30+ and only cost me $21 in LPG :-)
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Looks great MB! I will definitely give it a go in a bath next time.
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have done some sort of meat in the oven with coke a while back. its scary how all the colour dissapears into the meat, and youre just left with a gross oily looking fluid. honestly sticky coke ribs are amazing though. im pretty sure thats what i did years ago lol.
Pictures or it never........:-)
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Fine lol. I'll have to cook it again. I'll get back to youQuote:
Originally Posted by MB
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I couldn't find it, I'll definitely have to cook again. But U did find this. Anyone care to guess?
And yes, I cooked it at home.
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Deep fried golden bottlebrush flower?
Close lol bloomin onion. Try it some time, they are a moorish cholesterol filled snack.Quote:
Originally Posted by PeeBee
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Funky (in a good way :-) they look awesome Nic Mate! How on earth do you get a humble old Onion to do that, hot as hell oil I’m assuming maybe, flour dusted too possibly?
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Honestly it's quite easy, you slice the onion into eighths but not the whole way through, snap the bits holding it together, then batter and fry. It's messy work to get the batter between each petal but honestly they are amazing. You serve them up with some aoli, as the pic shows and pull the petals off as you want. They are like an awesome onion ring chip... YummmmmQuote:
Originally Posted by MB
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Love it, will attempt, Cheers[emoji106][emoji106]
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What's on the menu tonight gentlemen? I'm at the pub, about to go shopping and then cook some tucker. Inspire me!
Ps: as good as your fried onions look nic I think that will end in disaster if I try it tonight
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Chicken Dianne with potatoes in the pressure cooker tonight. Did a huge pot of chicken noodle soup today (the whole house is sick)
Pork ribs and beef cheeks for the weekend!
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What is this chicken Dianne you speak of?
Is it "Dianne" as in Dianne sauce/gravy?
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See pichttp://www.nissanpatrol.com.au/forum...020/10/172.jpgQuote:
Originally Posted by taslucas
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Yeah Dianne is the name of the sauce. It's not an authentic version, just a quick and easy weekday version.Quote:
Originally Posted by taslucas
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Yo rusty, I know about Dianne sauce, it's my favourite [emoji1786]. I'll see your pic and raise you this more thorough description:
As your pic says, it's named Dianne after the Roman goddess Diana. The reason is that Diana is the goddess of the hunt and is usually depicted with a deer. The sauce made in newyork was traditionally served with venison and called Diane by association.
I was asking if winnies Dianne chicken was in fact the same Dianne sauce and my God I'm now very interested [emoji1786]
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Sorry mate lol my bad
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Update, we went and got burgers [emoji28]
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Getting some new ideas.http://www.nissanpatrol.com.au/forum...020/10/175.jpg
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Twas it waffle or edumacational Johnstar?
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Wog sausage and veg.http://www.nissanpatrol.com.au/forum.../2020/11/9.jpg
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Went and picked up the new smoker today from Kelly's Meats in Tooradin.
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