The bbq photo & recipe thread
Discussion
Harry Flashman said:
I use apple on the barbecue, in the drip tray with some cinnamon and brown suger, for a barbecue apple sauce.
Thanks for the reminder chaps - now picking some apples for the task...
Good shout with the apples, I will try that sometime. I did another couple of el cheapo pork shoulders last week, but scored and rubbed the crackling this time - it came out pretty good. I also collected a good amount of fat that I am using to cook my omelettes in the mornings.Thanks for the reminder chaps - now picking some apples for the task...
Porchetta meat was great, but crackling only acceptable - cruncy, buy a hard shell with some leathery bits, instead of that lovely, light crunch.
I have worked this out, i think. Every time crackling has been great has been butcher pork belly, from their cold room, rather than vacuum-packed supermarket/farm shop pieces. The skin is just more dry and taut.
I have worked this out, i think. Every time crackling has been great has been butcher pork belly, from their cold room, rather than vacuum-packed supermarket/farm shop pieces. The skin is just more dry and taut.
Harry Flashman said:
Porchetta meat was great, but crackling only acceptable - cruncy, buy a hard shell with some leathery bits, instead of that lovely, light crunch.
I have worked this out, i think. Every time crackling has been great has been butcher pork belly, from their cold room, rather than vacuum-packed supermarket/farm shop pieces. The skin is just more dry and taut.
I’ll ask my boy, he’s a butcher at a local farm shop (and yes, you can all curse me with envy at that one if you like I have worked this out, i think. Every time crackling has been great has been butcher pork belly, from their cold room, rather than vacuum-packed supermarket/farm shop pieces. The skin is just more dry and taut.
).Harry Flashman said:
Porchetta meat was great, but crackling only acceptable - cruncy, buy a hard shell with some leathery bits, instead of that lovely, light crunch.
I have worked this out, i think. Every time crackling has been great has been butcher pork belly, from their cold room, rather than vacuum-packed supermarket/farm shop pieces. The skin is just more dry and taut.
Need to rub it in salt and put in fridge (uncovered) overnight to get rid of the moisture.I have worked this out, i think. Every time crackling has been great has been butcher pork belly, from their cold room, rather than vacuum-packed supermarket/farm shop pieces. The skin is just more dry and taut.
craig1912 said:
Harry Flashman said:
Porchetta meat was great, but crackling only acceptable - cruncy, buy a hard shell with some leathery bits, instead of that lovely, light crunch.
I have worked this out, i think. Every time crackling has been great has been butcher pork belly, from their cold room, rather than vacuum-packed supermarket/farm shop pieces. The skin is just more dry and taut.
Need to rub it in salt and put in fridge (uncovered) overnight to get rid of the moisture.I have worked this out, i think. Every time crackling has been great has been butcher pork belly, from their cold room, rather than vacuum-packed supermarket/farm shop pieces. The skin is just more dry and taut.
So, chaps, I have been refusing to accept that BBQ season is done. I have been using the charcoal Weber to smoke marinated things before using them in other recipes.
I did this yoghurt and spice marinated chicken thighs with cherry smoke, and them used them in a curry with butternut squash, spinach and tomatoes. It turned out really well.
Tonight (having first steeped them in hot red wine infused with rosemary from the garden), I am smoking these beef short ribs. They will then go in the slow cooker overnight for a bourgignon. I'm hoping for good things.
The trick is a light smoke as a slow cooker exaggerates flavours, being a closed cooking method.
I did this yoghurt and spice marinated chicken thighs with cherry smoke, and them used them in a curry with butternut squash, spinach and tomatoes. It turned out really well.
Tonight (having first steeped them in hot red wine infused with rosemary from the garden), I am smoking these beef short ribs. They will then go in the slow cooker overnight for a bourgignon. I'm hoping for good things.
The trick is a light smoke as a slow cooker exaggerates flavours, being a closed cooking method.
Edited by Harry Flashman on Friday 30th September 20:11
If I could only have one barbecue book it would be Meathead: The science of great barbecue and grilling. Explains empirically and in plain English why a lot of the alleged best practices don‘t work (beer can chicken, resting steak to name but two) and has some great recipes and basic techniques. A lot of the content is available on the www.amazingribs.com site for free.
Other books that I use on a regular basis, but adapt to the Meathead ways are:
Grillstock
Grill Master (F. Thompson)
Project Smoke (S Raichlen)
Other books that I use on a regular basis, but adapt to the Meathead ways are:
Grillstock
Grill Master (F. Thompson)
Project Smoke (S Raichlen)
eyebeebe said:
If I could only have one barbecue book it would be Meathead: The science of great barbecue and grilling. Explains empirically and in plain English why a lot of the alleged best practices don‘t work (beer can chicken, resting steak to name but two) and has some great recipes and basic techniques. A lot of the content is available on the www.amazingribs.com site for free.
Other books that I use on a regular basis, but adapt to the Meathead ways are:
Grillstock
Grill Master (F. Thompson)
Project Smoke (S Raichlen)
This is a great book - seconded! Other books that I use on a regular basis, but adapt to the Meathead ways are:
Grillstock
Grill Master (F. Thompson)
Project Smoke (S Raichlen)
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