Same same mate, heat beads are new to me too but they are appearing to be a bloody good long steady heat, which is what roasts especially need. To super heat I still sneak Redgum splits underneath and a block atop :-)
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Same same mate, heat beads are new to me too but they are appearing to be a bloody good long steady heat, which is what roasts especially need. To super heat I still sneak Redgum splits underneath and a block atop :-)
What have I started? Monster delicious cooking all over the place - looks great guys, really happy you are getting the enjoyment out of 'the box'.Quote:
Originally Posted by Winnie
I love the intense concentration, probably trying not to burn the fingers - where are the gloves AB?Quote:
Originally Posted by MB
That pizza presentation looks fantastic by the way
Well put, I wrote a comment 3 times and couldn't quite get it to sound like you have described - so thanks for that ClunkQuote:
Originally Posted by Clunk
MB, I am going to adopt your dense wood block on top of coals trick as it makes a great deal of sense - so thanks for the good idea.
He has a way with words ol'Clunk mate, Legend ;-) !Quote:
Originally Posted by PeeBee
@MB would you kindly explain your coca cola/brown sugar pork idea? I have a pork belly covered in salt drying out in the fridge ready for tomorrow's cook up, planning on doing the crackle as you did and then using the smoker tray but what's the idea behind the coke and what sort of flavour does it give?
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MB will probably give a better answer winnie, but years ago i went duck hunting with an experienced duck man and bagged 2 ducks. Prepped them and into the camp oven. He then asks me to pass him a can of coke. Did that and was amazed when he cracked it and poured it into the camp oven. WTF i thought, but he said chill out you wont taste it after it cooks. Took the gamey taste out of it and they were great! Not sweet or cola-ish.
Too too early for the salt on the pork Winnie, skin ok, but not the meat, you'll suck it dry bro, wash it off!! Yanky broiling PitMasters use 2/3 Coke 1/3 Brown sugar, then hang to smoke! Caramelising juicy they're after but honestly Aussie tastes prefer Apple juice pure and simple :-)Quote:
Originally Posted by Winnie
Geez I've had a good dinner but this is making me feel hungry again.
Just on the skin mate to deliberately suck any moisture out that I can to get the perfect crackle. It works a treat.Quote:
Originally Posted by MB
Do you use a trivet to keep the meat off the bottom of the foil tray or is that fine?
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Phil's Pizza stone is my Glad tray 'Trivot' :-)
I only tells it like I sees it....... A man of few words I am [emoji12]Quote:
Originally Posted by PeeBee
Gonna have to have a go at some stuff like you've done @MB...... Inspirational old mate
A nice pile of lumpwood charcoal works well, gets hot quick and seems to retain the heat for quite a while too, can always add a few heat beads to keep in going longer if requiredQuote:
Originally Posted by Winnie
May the F.............It is in you too bro! Hunger, Tucker, Create some tasty treats Clunkstar! My kids love the hard work, taste tests involve us all, inclusively :-)
Slow roasted smokey pork belly time http://www.nissanpatrol.com.au/forum...017/04/349.jpg
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Working very well so farhttp://www.nissanpatrol.com.au/forum...017/04/352.jpg
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@ winnie i will try and find a heat bead chart mate...
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Looks great Winnie.
you need this one @Winnie..click on the link,,but i will try and find the chart..
http://vk4zz.customer.netspace.net.a...calculator.htm
AVO, this is a really good starting point. The CCO does cook differently to the cast iron units, but this chart certainly will get you closer to the end point. Great find. ThanksQuote:
Originally Posted by Avo
Yeah mate i thought that but i think as jt is coals on top and bottom it may come close...Derek Bullock is.a.friend of mine and has eun many camp oven cooking schools over your way..east that is
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That's awesome, thanks AvoQuote:
Originally Posted by Avo
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Well I cocked it up, think I had it too hot underneath and I should have removed some beads from the top after the skin crackled, burnt the sugar from the coke and the outside of the meat is ruined. The inside looks really really good though and the crackle was great. The meat is resting now so will see how it turned out in the end.
All trial and error, hopefully next time I'll get it right.
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Same with any cookin platform mate, it takes time to perfect it. Once you got it no going back...lolQuote:
Originally Posted by Winnie
I have me little webber q down pat:)
...........on the road
Yeah I have mastered the Weber Q after a few years, great jigga they are.Quote:
Originally Posted by Nisshead
This is a whole new level for me though but the true smokey flavours are unreal.
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Probably the best pork belly I have done so far. The edges were ruined but the inside was sensational!
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You know its bullshit without photos..lolQuote:
Originally Posted by Winnie
...........on the road
Just wish there was more of it. http://www.nissanpatrol.com.au/forum...017/04/353.jpg
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Nice legs [emoji6]Quote:
Originally Posted by Winnie
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That pork looks great Winnie mate, job well done, wish I were there to taste test mate!Gotta be better than the Wangarratta McTurd I'm swallowing roadside:-( http://www.nissanpatrol.com.au/forum...017/04/354.jpgQuote:
Originally Posted by Winnie
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Hopefully There's a shitter near by MB you'll need itQuote:
Originally Posted by MB
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Hahaha, nothing like sitting on the couch in ya jocks by the fireQuote:
Originally Posted by Rossco
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you put to many heatbeads on didn't ya....BwhaaaaaaQuote:
Originally Posted by Winnie
You were too slow with your formula!Quote:
Originally Posted by Avo
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haven't you wound ya clock back yetQuote:
Originally Posted by Winnie
I have to admit I have been very naive when it comes to camp cookers and more elaborate camp food. I am yet to go past my butane stove with a pan for some snags or bangers, or sometimes chuck a hot plate over the fire and get more "interesting" with eggs, bacon etc over the coals lol.
But I've just read this thread and watched Phil's videos... And considering how good some of the food at the meetup was... This cooker now has my attention ...
Nothing wrong with our wang Maccas , well not much .Quote:
Originally Posted by Hilux man
Actually MB you are at the Glenrowen Maccas , if you're heading south that's the better one , I'm about two Kay's cross country from there .