@Winnie Chef mate, tis 6:30pm Tucker Time Skinless Smoked Apple Pork Belly pictures pretty please good man :-) !!
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@Winnie Chef mate, tis 6:30pm Tucker Time Skinless Smoked Apple Pork Belly pictures pretty please good man :-) !!
So full of hope mate, little bit disappointing in the end. The meat wasn't very tender and the flavour in the rub was not very well suited for pork. I got the recipe from an American BBQ website and it was listed for pork.Quote:
Originally Posted by MB
Anyway, the apple sauce really got into the meat though and so did the smoke. Pretty nice in the end but wouldn't go to the effort with that recipe next time.
I think it's time to leave pork belly alone for a little while!
http://www.nissanpatrol.com.au/forum...017/07/175.jpg
http://www.nissanpatrol.com.au/forum...017/07/176.jpg
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Aaargh, too self critical mate! Looks really friggin awesome:-)
Wasn't one of them bread only feed pigs was it mate, reputable butcher?
Woollies meat unfortunately =(Quote:
Originally Posted by MB
Our local pork abattoirs burned down a few weeks ago and my butcher is struggling to source any pork.
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Fair call mate! Your new big backyard is perfect I reckon for some outa da window veggie scrap munching suckling oinkers :-) Check out some of AVO's pics, they don't grow too big ;-)
Winnie if the beads 'died' then I think it's more like crappy heat beads. They should burn to the core, perhaps a bit too much moisture got into them or poor manufacturing practice. Heat beads are'supposed' to be formed using high pressure and minimum moisture, but if the beads have a high percentage of poor quality brown coal that is wet, you probably won't win. I tend to use the 'heat bead' brand and find them larger and harder on the surface. The other brands are smaller and crumble more readily. I think your cooking style is fine, just maybe got caught with the bead quality, and as @sir roofs suggests, moist air isn't going to help either.Quote:
Originally Posted by Winnie
Have seen these also, and they would no doubt get you started quicker I reckon.Quote:
Originally Posted by MB
Agree with MB, too self critical. Looks good from here Winnie.Quote:
Originally Posted by MB
ET was right again I says! Getta room the lotta us :-) !
This is a lot more interesting than contemplating the migratory path of jellyfish in the Atlantic Ocean, so I vote we keep going!
yeah I'm a big fan of charcoal over the heat beads, as Peebee says, they don't last as long but definitely generate heat faster and hotter. Also get a couple of charcoal starters, makes lighting so much easier and quicker.
Quote:
Originally Posted by PeeBee
oh I don't know, I find the migratory path of jellyfish quite an interesting subject
Sounds like it might be the go for pizzas or something you want cooked nice and quick, but a nice long slow heat is what I am after. I used I think they were "heat bead" brand beads from Bunnings, it came in a box with 4 bags inside.Quote:
Originally Posted by Clunk
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Jellyfish WTF are you blokes ragging on about?
BTW @Winnie mate tried replying to Licola Snow trip tucker, says your inbox is chocka's ?
They are the good ones for sure, so don't know what's going on, sorryQuote:
Originally Posted by Winnie
Sorry mate, should be all good now!Quote:
Originally Posted by MB
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Depends on the qty used..... I've also chucked a few heat beads in too to keep it going for longer....... Did that cooking the roast when camping the other week, coals from the fire with added heat beads, long slow roast for about 3 hours I think it was.Quote:
Originally Posted by Winnie
You know, those squiggy things that float around sometimes stinging the holy bajeebas out of youQuote:
Originally Posted by MB
Ouch them cheeky farkars you mean, I do now remember once we came down outa da mountains :-(
Honestly, if it aint living at least +1.0m ASL it aint worth slow cooking for 4+ hours in the McPhil oven :-)
Yeah Winnie i revkon it is shit heatbeads..keep trying different ones
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Ok Licola Tribe, I will be bringing along a spare fully kitted out Gwendolyne Oven System for sale/supply at the weekend. This offer is only for one oven and is at cost price - yes no margin at all. I am enjoying reading and seeing the outcomes of those who have purchased an oven off me so far, and would like the joy to spread. The oven for sale is only for those attending the weekend. PM me for details. Prior purchase is fine. Thanks Phil
So I bought some pork belly on the weekend, and a leg of lamb. Going to have a go at the pork first. Will have to have a good read of this thread before I do though. I need all the help I can get lol, I've never cooked pork belly before
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AllbI can say is to get thr oven hot as hell tobstart with to get that skin and fat to crackle up (not had success with that yet)..... Then take some heat off the top, to drop the temp and let it cool low and slow.Quote:
Originally Posted by rusty_nail
Personally, I like my meat o naturelle, apart from a little salt n pepper or a little smoked, or sometimes smothered in honey.
Not saying I don't like marinades or rubs, quite the opposite really love different flavours. But do prefer meat to taste meaty if you get what I mean and then add sauces after.
You know it's funny because I thought that meat was "ok" but nothing like the tenderness of the beef from @MudRunnerTD, so am a bit at a loss as to what I did that smashed it. Maybe the copious amounts of honey and bourbon was the trick, but happy to hear you liked it and look forward to many weekends away with you guys just simply having a good time. I would also say the qualit of the meat is also a part of this and the huge chunk of primo venison supplied by @MB certainly gave me a great platform to excell. Appreciate the comments for sure.Quote:
Originally Posted by Sprock
Thanks mate, I've thrown some salt on it and have left it uncovered in the fridge to dry out a little. Will see how it goes tomorrow, got some oven advice of some friends who do pork belly regularly, but in an oven so now just have to replicate that in the charcoal.http://www.nissanpatrol.com.au/forum...017/07/180.jpgQuote:
Originally Posted by Clunk
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nice one cocko............ looking forward to seeing the results
There was many meats that night that were awesome - even those that didn't think theirs was any good when they actually were , it's just that I reckon your venison was THE best venison I'd ever had 👍🏼
hey @Winnie i asked the question of peoples favourite ones on a fb site,not many answers but HOTSHOTS are nearly everyones favourite,some say burn times up to 5hrs,
Thanks mate, it's interesting as I used the same beads one night and finished cooking at about 7pm, and the oven was still too hot to touch the next morning.Quote:
Originally Posted by Avo
Coming together nicelyhttp://www.nissanpatrol.com.au/forum...017/07/185.jpg
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Your hair dryer is ideal for drying it :)Quote:
Originally Posted by rusty_nail
Damn that was quick Nicco, well done mate, great :-) !!
You must have taken the sneaky emergency WRR lane mate;-)
Straight into it when I got home mate, sounds like your trip home was much worseQuote:
Originally Posted by MB
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Come on Philstar, tis about time you let em all know that the brown rice stuffing wasn't actually. So so many fly blown roadkill in this area, we did our bit to clean up Australia:-) @rustynail mate, how's the porky's belly looking, time/pic check for us midweek jealous folks pretty please :-) !Quote:
Originally Posted by PeeBee
That looks delicious Nick, good effort for sure with using the oven for first time.Quote:
Originally Posted by rusty_nail
Thanks mate, that was just getting the crackle done. This is how it came out, I'm stoked!http://www.nissanpatrol.com.au/forum...017/07/186.jpghttp://www.nissanpatrol.com.au/forum...017/07/187.jpgQuote:
Originally Posted by PeeBee
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Yum yum yum! Excellent job. Will talk to you before tackling my first pork belly for sure.Quote:
Originally Posted by rusty_nail
Highly recommend one of these $9 Bunnings jiggers for starting the heat beads, makes it a lot quicker.
http://www.nissanpatrol.com.au/forum...2017/08/58.jpg
I've got a small piece of topside beef in there smoking at the moment, thought I'd smoke it for about half an hour or so on a high heat.
http://www.nissanpatrol.com.au/forum...2017/08/59.jpg
Then I'll remove most of the heat beads and add this red wine, tomato stock mixture and have a slow cooked smoky pot roast for dinner.
http://www.nissanpatrol.com.au/forum...2017/08/60.jpg
Seriously loving experimenting with this contraption Phil, I've ordered a bone-in pork shoulder to have next weekend, I'm going to brine it in apple cider vinegar for 24 hours before smoking it for about 8 hours. It'll be interesting to see if I can maintain a low heat for a long cook with that one.
It's all part of the fun and it means I can tinker in the shed for the 8 hours while I'm cooking dinner =)
http://www.nissanpatrol.com.au/forum...2017/08/61.jpg
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