Photo of your dinner (Vol 3)
Discussion
Chinese style chicken / prawn curry with vegetable fried rice, could have done with turning the heat up at the end to thicken the sauce a little bit more and the rice didn't quite go to plan - poor effort compared to the high standards in the this thread but was tasty enough and have had far far worse from the local takeaway.
Jambo85 said:
Yes great work tedmus, not easy to get crackling like that on the BBQ, any tips?
Thanks. I had the joint in the fridge uncovered for 24 hours to help dry the skin out. Scored with a stanley blade and given a good rubbing of salt into the skin. Bbq was set up for indirect cooking and the joint was cooked indirect entirely until 140f internal temp. I started the cook with the skin side down for the first 20 mins then stood up with the skin facing the coals.tedmus said:
Jambo85 said:
Yes great work tedmus, not easy to get crackling like that on the BBQ, any tips?
Thanks. I had the joint in the fridge uncovered for 24 hours to help dry the skin out. Scored with a stanley blade and given a good rubbing of salt into the skin. Bbq was set up for indirect cooking and the joint was cooked indirect entirely until 140f internal temp. I started the cook with the skin side down for the first 20 mins then stood up with the skin facing the coals.Gandahar said:
Excellent work on the crackling as said, what was the grill set to temp wise?
I didn't have a temp probe on the grate so not sure, it was on a Weber using a full chimney of lumpwood charcoal, bottom vents about three quarters open, top fully open over the cool side. Probably around 220c ish.tedmus said:
Thanks. I had the joint in the fridge uncovered for 24 hours to help dry the skin out. Scored with a stanley blade and given a good rubbing of salt into the skin. Bbq was set up for indirect cooking and the joint was cooked indirect entirely until 140f internal temp. I started the cook with the skin side down for the first 20 mins then stood up with the skin facing the coals.
Lovely, thanks Gassing Station | Food, Drink & Restaurants | Top of Page | What's New | My Stuff