Recipes, home grown goodness, BBQing and food stuff
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@Bones pork shoulder is an awesome cut, amazing how much meat you get off one. You don't typically get one with quality crackling here in Oz though, mostly they are skin-off, so the cuts lend themselves more to a low and slow cook, leaving heaps of crunch-free tender meat.
Edit, a rolled pork loin has to be the most overrated pork cut. Looks amazing when it's served, amd the crackling works with effort, but the meat is just 2nd rate.
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@voodoo said in Recipes, home grown goodness, BBQing and food stuff:
@Bones pork shoulder is an awesome cut, amazing how much meat you get off one. You don't typically get one with quality crackling here in Oz though, mostly they are skin-off, so the cuts lend themselves more to a low and slow cook, leaving heaps of crunch-free tender meat.
Edit, a rolled pork loin has to be the most overrated pork cut. Looks amazing when it's served, amd the crackling works with effort, but the meat is just 2nd rate.
Give me belly anyday
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@canefan said in Recipes, home grown goodness, BBQing and food stuff:
@voodoo said in Recipes, home grown goodness, BBQing and food stuff:
@Bones pork shoulder is an awesome cut, amazing how much meat you get off one. You don't typically get one with quality crackling here in Oz though, mostly they are skin-off, so the cuts lend themselves more to a low and slow cook, leaving heaps of crunch-free tender meat.
Edit, a rolled pork loin has to be the most overrated pork cut. Looks amazing when it's served, amd the crackling works with effort, but the meat is just 2nd rate.
Give me belly anyday
Yeah, I always choose belly for me if I'm eating alone, but shoulder is great for a gathering, heaps more meat
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I've been buying food online since lockdown. I bought and ate some Pure South Sileri lamb rump. It came in small chucks, cooked up beautifully on a wood fire oven. Every single bit of the meat was eaten. I was too hungry and drunk to take a freshly cooked photo.
This was leftovers the next day
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Homemade pizza. Sambal sauce and ketchup base, dill and tomato from the garden, thinly sliced Hungarian salami, mozzarella and cheddar cheese. Deeelicious.
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@MajorRage also, saw Ed Byrne on celeb cooking show pour boiling water over the skin on celeb cooking show the other night, the judges raved about his crackling.
https://www.gourmetdirect.co.nz/cooking-tip/cracking-good-pork-crackling/
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@Bones said in Recipes, home grown goodness, BBQing and food stuff:
@MajorRage also, saw Ed Byrne on celeb cooking show pour boiling water over the skin on celeb cooking show the other night, the judges raved about his crackling.
https://www.gourmetdirect.co.nz/cooking-tip/cracking-good-pork-crackling/
Anything that dries the skin is key. Hot water, air drying, salt.... Hot water also tightens the skin which helps. Cooking belly pork on a relatively gentle heat, around 140c for 90 minutes to 2 hours, then putting the oven dried crackling under the grill (not on full as it will burn the surface and may not allow for full thickness crackling) to puff up works for me
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@MajorRage the post from @canefan below nails it. Dry is key.
Uncovered in teh fridge for a couple of days really helps as well - you want the outside to be bone dry.
couple of links - does a reverse sear basically
Ultra-Crispy Slow-Roasted Pork Shoulder Recipe
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Pull-apart tender meat and ultra-crisp skin: slow-roasted pork may not be the most gorgeous looking, but the flavor more than makes up for it.
Ultra-Crispy Slow-Roasted Pork Shoulder Recipe
Pull-apart tender meat and ultra-crisp skin: slow-roasted pork may not be the most gorgeous looking, but the flavor more than makes up for it.
@canefan said in Recipes, home grown goodness, BBQing and food stuff:
https://www.gourmetdirect.co.nz/cooking-tip/cracking-good-pork-crackling/
Anything that dries the skin is key. Hot water, air drying, salt.... Hot water also tightens the skin which helps. Cooking belly pork on a relatively gentle heat, around 140c for 90 minutes to 2 hours, then putting the oven dried crackling under the grill (not on full as it will burn the surface and mat not allow for full thickness crackling) to puff up works for me -
@nzzp yeah that's my go that works more often than not (anyone who says they nail it every time is a fucking liar)
Pat dry, then in the fridge for a few hours uncovered (the longer the better, but who has time for that?) then i pour boiling water over it. Then the oil and salt.
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@mariner4life said in Recipes, home grown goodness, BBQing and food stuff:
@nzzp yeah that's my go that works more often than not (anyone who says they nail it every time is a fucking liar)
Pat dry, then in the fridge for a few hours uncovered (the longer the better, but who has time for that?) then i pour boiling water over it. Then the oil and salt.
I will say that every time I have in left in the fridge overnight uncovered, I nail it. Every time.
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@Hooroo said in Recipes, home grown goodness, BBQing and food stuff:
@mariner4life said in Recipes, home grown goodness, BBQing and food stuff:
@nzzp yeah that's my go that works more often than not (anyone who says they nail it every time is a fucking liar)
Pat dry, then in the fridge for a few hours uncovered (the longer the better, but who has time for that?) then i pour boiling water over it. Then the oil and salt.
I will say that every time I have in left in the fridge overnight uncovered, I nail it. Every time.
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@mariner4life said in Recipes, home grown goodness, BBQing and food stuff:
@Hooroo said in Recipes, home grown goodness, BBQing and food stuff:
@mariner4life said in Recipes, home grown goodness, BBQing and food stuff:
@nzzp yeah that's my go that works more often than not (anyone who says they nail it every time is a fucking liar)
Pat dry, then in the fridge for a few hours uncovered (the longer the better, but who has time for that?) then i pour boiling water over it. Then the oil and salt.
I will say that every time I have in left in the fridge overnight uncovered, I nail it. Every time.
Haven't seen that one in ages!
to be fair though, it's harder not to get crackle over coals on a rotisserie.
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@Hooroo said in Recipes, home grown goodness, BBQing and food stuff:
@mariner4life said in Recipes, home grown goodness, BBQing and food stuff:
@Hooroo said in Recipes, home grown goodness, BBQing and food stuff:
@mariner4life said in Recipes, home grown goodness, BBQing and food stuff:
@nzzp yeah that's my go that works more often than not (anyone who says they nail it every time is a fucking liar)
Pat dry, then in the fridge for a few hours uncovered (the longer the better, but who has time for that?) then i pour boiling water over it. Then the oil and salt.
I will say that every time I have in left in the fridge overnight uncovered, I nail it. Every time.
Haven't seen that one in ages!
to be fair though, it's harder not to get crackle over coals on a rotisserie.
i haven't tried that one yet
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@mariner4life said in Recipes, home grown goodness, BBQing and food stuff:
@Hooroo said in Recipes, home grown goodness, BBQing and food stuff:
@mariner4life said in Recipes, home grown goodness, BBQing and food stuff:
@Hooroo said in Recipes, home grown goodness, BBQing and food stuff:
@mariner4life said in Recipes, home grown goodness, BBQing and food stuff:
@nzzp yeah that's my go that works more often than not (anyone who says they nail it every time is a fucking liar)
Pat dry, then in the fridge for a few hours uncovered (the longer the better, but who has time for that?) then i pour boiling water over it. Then the oil and salt.
I will say that every time I have in left in the fridge overnight uncovered, I nail it. Every time.
Haven't seen that one in ages!
to be fair though, it's harder not to get crackle over coals on a rotisserie.
i haven't tried that one yet
and then get it right every time and post that gif to yourself MF!!!!
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@canefan said in Recipes, home grown goodness, BBQing and food stuff:
I've been buying food online since lockdown. I bought and ate some Pure South Sileri lamb rump. It came in small chucks, cooked up beautifully on a wood fire oven. Every single bit of the meat was eaten. I was too hungry and drunk to take a freshly cooked photo.
This was leftovers the next day
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@MajorRage said in Recipes, home grown goodness, BBQing and food stuff:
@canefan said in Recipes, home grown goodness, BBQing and food stuff:
I've been buying food online since lockdown. I bought and ate some Pure South Sileri lamb rump. It came in small chucks, cooked up beautifully on a wood fire oven. Every single bit of the meat was eaten. I was too hungry and drunk to take a freshly cooked photo.
This was leftovers the next day
Every bit of meat was ultimately eaten, ie no waste
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