The PH Cooking competition no2: Pork

[Mark Benson]

FaineantFreddy said:

Now I do like a good rib or 17 and they look mighty fine.

When you put them in the slow cooker, do they go in just as in the picture or do you add any liquid?

Tipped straight in from the tupperware box it was marinading in, no extra liquid, on low.

The liquid is drawn out a bit by the salt into the box, which is tipped into the cooker, then the fat starts to render out after an couple of hours.

[Cotty]

Mark Benson said:

Then the bones are pulled from the ribs, the meat chopped and onto the stir fry;

That looks great, just ordered a curry but I know which I would rather eat.

[Cotty]

Mobile Chicane said:

Finished product (the essence of porky goodness spread on bread):

I have tried this and its great

[D1ngd0ng]

Mobile Chicane said:

Is submitting 'old' pictures cheating?

If not,

If it isn't I am tempted to repost the pics of the ribs I cooked not so long ago, struggling for time here (who knew working office hours could have such a downside)

[captainzep]

Mobile Chicane said:

Is submitting 'old' pictures cheating?

Don't think so.

Understated yummyness there MC.

[escargot]

Old photos?

Here's some barbecued snags. What do I win?

[Cotty]

captainzep said:

Mobile Chicane said:

Is submitting 'old' pictures cheating?

Don't think so.

I think its an (unoficial rule) that people post new dishes. I don't know though.

[escargot]

I think it ought to be a rule, otherwise you get people trotting the same old st out that we've all seen a hundred times before, time and time again. Like me and my five sausages.

[Mobile Chicane]

escargot said:

I think it ought to be a rule, otherwise you get people trotting the same old st out that we've all seen a hundred times before, time and time again. Like me and my five sausages.

Ooh! Get her!

I could post another picture, however it would be identical to those of Porky Love, since although the subject matter has been tweaked, it fundamentally doesn't change.

(I get your point though.)

:kiss:

[escargot]

I'm the worst one for it. Especially considering I've somewhat lost my culinary mojo over the last few months.

[yorky500]

Lunch - BURP
The verticals are normal pork sausage
the horizontal bits are Cumberlands

ZERO for presentation, but by fook it tasted damn fine.

[captainzep]

yorky500 said:

Lunch - BURP
The verticals are normal pork sausage
the horizontal bits are Cumberlands

ZERO for presentation, but by fook it tasted damn fine.

That entry kicks down the door and daubs "CONTENDER" on the competion wall in 6ft letters. In Gravy.

Love your work Yorky.

[escargot]

captainzep said:

That entry kicks down the door and daubs "CONTENDER" on the competion wall in 6ft letters. In Gravy.

Love your work Yorky.

I concur.

[oilydan]

captainzep said:

yorky500 said:

Lunch - BURP
The verticals are normal pork sausage
the horizontal bits are Cumberlands

ZERO for presentation, but by fook it tasted damn fine.

That entry kicks down the door and daubs "CONTENDER" on the competion wall in 6ft letters. In Gravy.

Love your work Yorky.

Truely epic.

Is it possible that the humble Bangers and Mash could cause the upset of the...errr....month by knocking a gastronomic and asthetic delight from the top spot?

Breaking news: Sausage-fest with ample gravy upsets pork sword masterpiece.

[Cotty]

dam can't see the picture at work

[shirt]

21TonyK said:

when is it you're cooking for us then tony?

[21TonyK]

Leftover bacon lunch

[ibisti]

Taken from the BBQ thread, my smoked hams....

Preperation

On the smoker

The final product.

[Mr Roper]

I missed breakfast and lunch today, this thread isn't helping......

[D1ngd0ng]

Ok if it goes to a vote then I am going for a banning on retweets, original postings please.

Which probably means I wont get to enter as I am sadly lacking in time to source produce.