The bbq photo & recipe thread
Discussion
Turn7 said:
some bloke said:
Turn7 said:
That does look good- re Fennel, I swear by crushed fennel seeds on Pork skin, its a marriage made in heaven
Agreed - I have a recipe in a Jamie Oliver book that involves rubbing crushed fennel seeds into the scores on the crackling. Then you roast the pork on a bed of sliced fennel to give you base for the gravy. homerdrooling.gifThanks for the reminder chaps - now picking some apples for the task...
OK, never done this on gas, so here we go...using the outer burners so the apples are not directly heated from underneath. When i do pork on charcoal, the apples are under the meat, in a tray between the two charcoal banks.
Edited by Harry Flashman on Sunday 21st August 10:47
oldskoolgent said:
incredibly jealous of you all.
I've has a Weber master touch for 3 years now, and no matter how i much around with the vents / amount of bricketts I just cannot control the temp.
Everything i do i always end up with 200 + on the in built thermometer.
It's mostly about the amount of coal you use, and how you use it Research the "snake method" if you want to cook low and slow. If you want below 200C, you need half chimneys of coal. I've has a Weber master touch for 3 years now, and no matter how i much around with the vents / amount of bricketts I just cannot control the temp.
Everything i do i always end up with 200 + on the in built thermometer.
Also, the temp gauge will read hotter sometimes at the top of the cook zone, so buy a cheap multi probe thermometer like the Inkbird. You can then have one probe in the meat, and one resting on some scrunched up foil next to the meat (sensor tip in the air) to get true temps for both meat and ambient.
Took me ages to work this all out - hope it helps!
Edited by Harry Flashman on Sunday 21st August 11:29
Did Porchetta this weekend. It was great! Had to use a rotisserie attachment 'diyered' to an old barbecue I've got... which worked really well considering.
Indirect heat, 90 minutes or so and it was good, not great, but to be fair even better the next day - we had enough for a couple of slices each and then some more on Sunday.
Not owning a temp probe I went with a 1mm diameter equivalent to 1 minute bbqing time. So 90mm is around 90 minutes.
Trimmed a little and then butterflied to increase the surface area. Went with a Rosemary, Sage, Fennel Seed, Crushed Chillis and Lemon Zest seasoning with a little Olive Oil and salt and pepper of course.
Not enough photos taken and I think I had a little too much garlic - or possibly needed to use an alternative crushing method - we've got one of those Joseph Joseph garlic crushers which means the garlic pieces end up being quite chunky. Anyway!
Will try harder next time and think I'll purchase the meat next time instead of allowing Mrs eps to buy it. The joint of meat wasn't quite as I'd wanted it, but it's all a learning curve.
Left overs..!
I should have taken some more photos towards the end of the bbqing but was too keen to carve and eat!
Indirect heat, 90 minutes or so and it was good, not great, but to be fair even better the next day - we had enough for a couple of slices each and then some more on Sunday.
Not owning a temp probe I went with a 1mm diameter equivalent to 1 minute bbqing time. So 90mm is around 90 minutes.
Trimmed a little and then butterflied to increase the surface area. Went with a Rosemary, Sage, Fennel Seed, Crushed Chillis and Lemon Zest seasoning with a little Olive Oil and salt and pepper of course.
Not enough photos taken and I think I had a little too much garlic - or possibly needed to use an alternative crushing method - we've got one of those Joseph Joseph garlic crushers which means the garlic pieces end up being quite chunky. Anyway!
Will try harder next time and think I'll purchase the meat next time instead of allowing Mrs eps to buy it. The joint of meat wasn't quite as I'd wanted it, but it's all a learning curve.
Left overs..!
I should have taken some more photos towards the end of the bbqing but was too keen to carve and eat!
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
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