Recipes, home grown goodness, BBQing and food stuff
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@nzzp said in Recipes, home grown goodness, BBQing and food stuff:
@Hooroo yep it's brisket, bone in from westmere butchers. And yes, it does look like ribs 😀
Could have sworn it was short rib. the bones would do a good job of shielding the meat from the heat
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@canefan said in Recipes, home grown goodness, BBQing and food stuff:
@nzzp said in Recipes, home grown goodness, BBQing and food stuff:
@Hooroo yep it's brisket, bone in from westmere butchers. And yes, it does look like ribs 😀
Could have sworn it was short rib. the bones would do a good job of shielding the meat from the heat
Yeah same as the bone is so wide for a brisket.
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@Hooroo said in Recipes, home grown goodness, BBQing and food stuff:
@canefan said in Recipes, home grown goodness, BBQing and food stuff:
@nzzp said in Recipes, home grown goodness, BBQing and food stuff:
@Hooroo yep it's brisket, bone in from westmere butchers. And yes, it does look like ribs 😀
Could have sworn it was short rib. the bones would do a good job of shielding the meat from the heat
Yeah same as the bone is so wide for a brisket.
No need for a heat shield
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Anyone got any recipes or tips for cooking a large pork? I have been tasked with the pork for Xmas day this year.
I typically cook pork belly or shoulder, but neither will work (belly = awesome crackling but too fatty for the fam, shoulder = crap crackling).
So I need to do a rolled loin or leg I guess. Have done both before, but never totally happy with either.
Suggestions welcome, need to make 5-6kgs, ideally with stuffing and gravy. Crackling a must!
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@canefan said in Recipes, home grown goodness, BBQing and food stuff:
@nzzp said in Recipes, home grown goodness, BBQing and food stuff:
@Hooroo yep it's brisket, bone in from westmere butchers. And yes, it does look like ribs 😀
Could have sworn it was short rib. the bones would do a good job of shielding the meat from the heat
definitely a brisket! There's a flat and a point, it's super fatty ... the short rib comes from just above the brisket I think
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@Snowy said in Recipes, home grown goodness, BBQing and food stuff:
@dogmeat said in Recipes, home grown goodness, BBQing and food stuff:
@Snowy your wardrobe.....
That was my point - I need a summer hat.
You're assuming my head is bigger than your head. Or insert joke about needing multiple pointy head bosses here ...
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@voodoo said in Recipes, home grown goodness, BBQing and food stuff:
Anyone got any recipes or tips for cooking a large pork? I have been tasked with the pork for Xmas day this year.
I typically cook pork belly or shoulder, but neither will work (belly = awesome crackling but too fatty for the fam, shoulder = crap crackling).
So I need to do a rolled loin or leg I guess. Have done both before, but never totally happy with either.
Suggestions welcome, need to make 5-6kgs, ideally with stuffing and gravy. Crackling a must!
Do you have a rotisserie and can cook over coals?
Get your butcher to roll a shoulder. Swing that onto your rotisserie and you will have amazing crackling and beautiful sweet meat that is easy to carve. (Personally, I think they are better not stuffed but a good butcher will easily roll and stuff it).
I put a tinfoil tray with shallots and garlic in it underneath to catch fat and make gravy out of that.