Recipes, home grown goodness, BBQing and food stuff
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@canefan said in Recipes, home grown goodness, BBQing and food stuff:
@nzzp said in Recipes, home grown goodness, BBQing and food stuff:
@Bones spatchcock on a BBQ. Really simple and effective
I actually prefer to cook them whole on a beer can stand or similar. It stays so moist and juicy in the bbq
It's good, but consider this
Beer Can Chicken Recipe: There Are Better Ways To Cook Chicken
Beer Can Chicken is not a good way to cook chicken. Read here to learn why, and how you can make better roast chicken.
I'm a fan of spatchcock personally
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@nzzp said in Recipes, home grown goodness, BBQing and food stuff:
@canefan said in Recipes, home grown goodness, BBQing and food stuff:
@nzzp said in Recipes, home grown goodness, BBQing and food stuff:
@Bones spatchcock on a BBQ. Really simple and effective
I actually prefer to cook them whole on a beer can stand or similar. It stays so moist and juicy in the bbq
It's good, but consider this
Beer Can Chicken is not a good way to cook chicken. Read here to learn why, and how you can make better roast chicken.
I'm a fan of spatchcock personally
Meathead is the man. I don't use beer. My one is like a stand. But when inused to use a beer can holder I usually put a little water inside. Chicken is so forgiving you have to try hard to mess it up
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@dogmeat said in Recipes, home grown goodness, BBQing and food stuff:
I use these guys https://www.goodchownz.com/page/389613 They make their own XO using blackfoot paua. It's fucking good.
Second that, their other stuff is good too.
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@canefan said in Recipes, home grown goodness, BBQing and food stuff:
Class. That crackling looks epic
'twas. Dried it, cut it, rubbed salt, 3 days in the fridge, then a bit of oil and into a hot hot oven for about half an hour. When I got nervous about burning it, popped into 140C for 5 1/2 hours. Could have done with a bit longer, but it was fall apart moist and tasty (as the actress, etc...)
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@nzzp said in Recipes, home grown goodness, BBQing and food stuff:
Christ I'm full. Pork, then 4 layer chocolate cake with berries.
Tempranillo, hazy IPA and goddamn it was worth it.
I'm not much of a fan of crackling (yes I know I'm in the minority) but even for me that looks great.
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@nzzp said in Recipes, home grown goodness, BBQing and food stuff:
Christ I'm full. Pork, then 4 layer chocolate cake with berries.
Tempranillo, hazy IPA and goddamn it was worth it.
That pork looks sensational. Pork shoulder is the best!!!
I’m salivating.
Perfect mate
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Pork looks great. Cake looks like an accident
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@mariner4life ha ha, yeah. I should have re-plated the cake, but was in a rush and couldn't be arsed after a few drinks. Tasted amazing though
Edit: also a contendor for shitty food photo of the year... alcohol + camera not a good mix
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@shark said in Recipes, home grown goodness, BBQing and food stuff:
Bacon, ham, perfectly cooked pork belly and ribs are great. Pork roasts, chops etc are disgusting.
But what I'm truly shocked by is that an adult said 'nom nom nom'.
I think you either grew up a pork eater or didn't. I didn't. Don't like the smell and find it sickly. The texture is horrid as well IMO.
As you say though, bacon works as does good ham (air dried stuff not 'pumped full of brine mushy shit'. Belly can work because it is so rich the a small amount is ample.
I have never understood the way some people go giddy over skin fried in it's own fat. Sure, if you are going to eat it then it is much nicer if 'crackled' well but I'd prefer not to eat it in the first place.
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thought I'd try some preserved limes (chucked half a lemon in each too) pnly 2 jars as I have no idea what I'll use them in haha
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@Crucial said in Recipes, home grown goodness, BBQing and food stuff:
@shark said in Recipes, home grown goodness, BBQing and food stuff:
Bacon, ham, perfectly cooked pork belly and ribs are great. Pork roasts, chops etc are disgusting.
But what I'm truly shocked by is that an adult said 'nom nom nom'.
I think you either grew up a pork eater or didn't. I didn't. Don't like the smell and find it sickly. The texture is horrid as well IMO.
As you say though, bacon works as does good ham (air dried stuff not 'pumped full of brine mushy shit'. Belly can work because it is so rich the a small amount is ample.
I have never understood the way some people go giddy over skin fried in it's own fat. Sure, if you are going to eat it then it is much nicer if 'crackled' well but I'd prefer not to eat it in the first place.
Well put. We certainty didn't eat pork when I was a kid, so I haven't acquired a taste for it in it's more pure forms. If I ever go somewhere where there is a Roast of the Day option, I dread it being pork, but it often is andmy understanding is that's because it's the easiest meat to keep warm for an extended period of time without drying out. The only reason I'd eat it is as a vehicle for good apple sauce.
Give me roast beef any day.
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@shark @crucial interesting. I didn't grow up eating any amount of pork - but have really acquired a taste for it later in life.
My wife refused to eat it for ages, as usually it's like you say - dry and tasteless.
Done well, though, it's really nice. A great vehicle for applesauce, creamy pear reduction, mushroom and tarragon... and the crackling can be off the charts.
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@nzzp said in Recipes, home grown goodness, BBQing and food stuff:
@shark @crucial interesting. I didn't grow up eating any amount of pork - but have really acquired a taste for it later in life.
My wife refused to eat it for ages, as usually it's like you say - dry and tasteless.
Done well, though, it's really nice. A great vehicle for applesauce, creamy pear reduction, mushroom and tarragon... and the crackling can be off the charts.
Belly is the King. Moist, crispy crackling. Yummy
