Oh nice, I haven't tried jerky in the smoker yet. I've made and used "liquid smoke" while cooking and just put that in the marinade for the dehydrator but I wouldn't be the same.
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Oh nice, I haven't tried jerky in the smoker yet. I've made and used "liquid smoke" while cooking and just put that in the marinade for the dehydrator but I wouldn't be the same.
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Neither have I.
I've only done it once before and that was in the kitchen oven.
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Weather isn't too bad, got a free day, must be time for a spit [emoji3][emoji3][emoji3]http://www.nissanpatrol.com.au/forum...2021/11/94.jpg
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How's that weather going your way, been pretty shit here.Quote:
Originally Posted by rusty_nail
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Yeah been on and off between hail and sunshine lol. It's bloody cold, who would have thought in November!Quote:
Originally Posted by jay see
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Bought this for lunch yesterday:
Attachment 84564
All credit goes to Town & Country Pizza's legendary quality food.
Made this for lunch today:
Attachment 84565
Apologies to Rick Stein for my version of his French Tarte Flamb'ee. Sour cream-based cheese, bacon and onion flatbread. Tasted OK, but ahh....yeah just OK! :D
I haven't done anything new for a while but giving beef shins a crack today
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Going well so far!
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How did they turn out Winnie? Very keen on beef shins, not that I've cooked them before but seen grouse beef shin dishes on cooking shows.Quote:
Originally Posted by Winnie
Yeah I forgot to take pics in the end but they were bloody unreal! Lots of tendon and other inedible bits to pick through but not bad really. Those 2 shins cost me $50 and got enough meat to feed 6 adults, 3 kids and we have leftovers.
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Pizza night tonight, but I've never made for so many. Twenty cups of flour ready to raise..http://www.nissanpatrol.com.au/forum...2021/12/79.jpg
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Raised and cooked and not much leftovershttp://www.nissanpatrol.com.au/forum...2021/12/80.jpghttp://www.nissanpatrol.com.au/forum...2021/12/81.jpg
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Crikies! Is that a tin of pineapple on your "continental" bench JC?? :)Quote:
Originally Posted by jay see
So we have the job of doing a pork roast with crackling on Christmas Day. Never done one before. Ever.
Any tips to get the crackling right?
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Haha no pressure eh? Cut slits in the fat about 1cm apart. Lotsa salt and rub in with oil. Into a really hot oven to crackle up then drop temp to roast the meat. Exact temps from others more in the know than me or googs.Quote:
Originally Posted by mudski
After it's done pull the crackle layer off and scrape off the soggy stuff underneath. Bit of a gut puncher if eaten. Serve crackle as a side.
Yeah mate, pineapple chunks and rings but not for me.Quote:
Originally Posted by Plasnart
Fire roaring again for Nutella pizza.
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Bhlgh nutella anything. :(Quote:
Originally Posted by jay see
Pineapple on pizza yay!! :)
Lol skip :)
How hot is really hot? 200? 230?Quote:
Originally Posted by Plasnart
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Once ya cut suits in it pour hot water over it ..opens up the cracks bettererQuote:
Originally Posted by mudski
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Like I said exact temps from those more in the know. I dunno maybe 220 for the crackle then back to 180 for the cook?Quote:
Originally Posted by mudski
Are you doing it on a rotisserie or in a baking dish? I like the dish for more favour and a moist meat or the rotisserie for a more even crackle.Quote:
Originally Posted by mudski
Get the oven hot 230-250 while this is happening have the roast out of the fridge and up to room temperature. The skin should have cuts in it already, rub the skin with oil and heaps of course sea salt don't be shy. Cook for about 40 minutes or until the skin blisters. I've sometimes taken off the skin at this point and reduce heat to around 180 for about an hour (depending on the size of your pork) and then crank it up to that 240 odd for about 5-10 minutes with the skin back in and while the meat resting.
You probably will get some rubber tasting bits and some really good crackle, but hey who doesn't like some nice moist pork..
If you haven't got the pork yet, you could try this.
https://www.taste.com.au/recipes/cri...c-450272b40586
I've done it and it's easy and good.
Good luck with it..
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Thanks mate. We'll be doing it in a dish. I have the conventional oven and also a steam oven, which is good for roasts but it may prevent the crackling from doing its thing.Quote:
Originally Posted by jay see
C'mon mate, how did it come out..Quote:
Originally Posted by mudski
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Came out pretty good thank you. Unfortunately the crackle was over done. I wasn’t keeping a close watch and was a little too late when I saw it.Quote:
Originally Posted by jay see
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Too many [emoji485][emoji485][emoji485]Quote:
Originally Posted by mudski
Oh well you know for next time.
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Lol no. I cooked it Christmas morning. I just wasn’t paying attention more to the fact.Quote:
Originally Posted by jay see
This new fancy oven we have, it’s got a pork roast cooking function. All we do is set the cooking temp per kg on the oven, put the temp probe in the meat and plug that into the oven and leave it. It cooks at a high temp for 20 minutes then auto resets the temp down to a cooking temp and turns off when the temp probe gets to 75c.
The meat came out great but I should have removed the crackling as you suggested.
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Smoked Turkey Meatloaf Trial Tonight [emoji12]
(1.0kg of Turkey mince $5 special + 0.5kg Beef mince + 0.5kg Lamb mince)
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Summary: Needs shiploads more Beef & Lamb with 100% Less Turkey [emoji884] [emoji23]
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A bit bland was it? Did you cook anything else to go with it?Quote:
Originally Posted by MB
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Biggest piece of meat that I've smoked 3kg. Been at the stall stage for nearly 2 hours.
Amazing how much it has shrunk.http://www.nissanpatrol.com.au/forum...022/01/143.jpghttp://www.nissanpatrol.com.au/forum...022/01/144.jpghttp://www.nissanpatrol.com.au/forum...022/01/145.jpg
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Smoked USA Aussie Lambda Delta Excellence [emoji207] [emoji23]
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I’m gonna be Schmacko rich [emoji857] [emoji106][emoji106]
https://youtu.be/NxJItIPSi7o
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Last night dinner..http://www.nissanpatrol.com.au/forum...2022/02/14.jpg
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FWIW: This scissor V snack trick works a treat for keeping freezer burn at bay:
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Adult Size McNuggets, hide them deep down the back in case of hunter gatherers failures [emoji123][emoji848]
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Bought us a new Paperback Cookbook today, can’t wait to get back out of the Flats into the Hills Cooking & Baking [emoji1848][emoji1856]
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Wakey wakey @AB [emoji3590][emoji3590]
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Mid stroke.........farrrgn neighbours! Better have a Vienetta on offer for this!!Quote:
Originally Posted by MB
..........http://www.nissanpatrol.com.au/forum...022/04/151.jpg
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Gotta SAY, Chinese Heritage Brains [emoji3447] aint too BAD & Plassy Mate [emoji39]
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