Recipes, home grown goodness, BBQing and food stuff

Hooroo

@canefan said in Recipes, home grown goodness, BBQing and food stuff:

@hooroo wasn't my question but I'd say you need lots of heat to get it crispy on the edges before it dries out in the middle

I hear ya canefan. and I think that was my downfall. Kind of had skin side to the coals and meat side offset. School boy error but I can't serve Pork Chops without crispy skin!

canefan

@hooroo said in Recipes, home grown goodness, BBQing and food stuff:

@canefan said in Recipes, home grown goodness, BBQing and food stuff:

@hooroo wasn't my question but I'd say you need lots of heat to get it crispy on the edges before it dries out in the middle

I hear ya canefan. and I think that was my downfall. Kind of had skin side to the coals and meat side offset. School boy error but I can't serve Pork Chops without crispy skin!

A while back I tried to bbq a porchetta rolled pork belly roast indirect. Tastes good but no crispy skin. I reckon it needs direct cooking with medium heat. I remember watching whole pigs on spits being cooked over embers and they get crispy skin 🤔. Pork chops are a tough cut to get everything right

dogmeat

reverse sear?

canefan

@dogmeat said in Recipes, home grown goodness, BBQing and food stuff:

reverse sear?

The crackle will always be the tricky part. Better to cook a whole roast so there is enough meat mass to keep dry while the skin crisps up

dogmeat

I don't like crackling anyway but if I was to do it I would remove the fat and cook separately

canefan

@dogmeat said in Recipes, home grown goodness, BBQing and food stuff:

I don't like crackling anyway but if I was to do it I would remove the fat and cook separately

You're dead to me

Crucial

@Hooroo its actually the opposite.

You need long low medium heats on the skin for crackle on something like a chop. Like crispy skin duck breast. Lots of salt and you need to render the fat below the surface.

I don't know that I'd even try for crackle on a chop, seems a lot of hard work. But if that's what you want then I can only suggest standing the chop on the skin over a medium heat then giving it a quick sear.

@dogmeat once you get a system going with the sourdough it becomes no hard work at all. You don't need to be that anal about feeding etc either. If you are not going to be using the starter just put it in the fridge and slow everything down.
I can explain what works for me but I read all sorts of contradictory stuff and eventually realised you need to do what suits you best once you understand a couple of basic concepts.
For example when people talk about tipping out half of your starter before feeding, what they mean is that you need to keep the ratio of old to new at a good level (otherwise the starter scoffs the new food really quickly and isn't very hungry.
I tend to feed the starter about 12 hours before use then use half in my bread and re feed the rest.
If you get it at that point where it is just hungry but hasn't given up it goes crazier than any yeast I have used.
Also plan for long slow cold dough rises. Eg Mix your dough at night (takes 5 minutes tops). In the morning shape a loaf and let it rise again before baking.

Stockcar86

canefan

Went to Meatstock Auckland on Saturday. More relaxed feel this year, more room to move with fewer queues. The Brazilian and Jaapie stalls were excellent. We heard that Dixie bbq had 900kg of brisket to cook over the course of the two day event; not a good day to be a vegetarian

canefan

https://www.stuff.co.nz/life-style/food-wine/101943948/how-i-developed-a-taste-for-exotic-pest-meat

Hardcore

dogmeat

Never had pukeko because of the stories about how vile it is. I thought swan's were protected.

However I agree with her sentiment. If you eat cow and lamb why not anything else?

Personally I draw the line at primates but anything else is fair game (boom tish)

Hooroo

@dogmeat said in Recipes, home grown goodness, BBQing and food stuff:

Never had pukeko because of the stories about how vile it is. I thought swan's were protected.

However I agree with her sentiment. If you eat cow and lamb why not anything else?

Personally I draw the line at primates but anything else is fair game (boom tish)

There is a season for swans.

dogmeat

@Hooroo Ever had one? - they're supposed to be delicious. So good Edward IV wouldn't let commoners tuck into them.

I love me a good roasted game bird

Hooroo

@dogmeat said in Recipes, home grown goodness, BBQing and food stuff:

@Hooroo Ever had one? - they're supposed to be delicious. So good Edward IV wouldn't let commoners tuck into them.

I love me a good roasted game bird

No, I have shot one but never got the chance to eat it as I was leaving that night (I sometimes go to Invercargill for Duck Shooting Season)

taniwharugby

whats the story about our turkey?

They are a pest on farms, but there is something I have heard about them having worms or something 9 months a year and therefore being inedible for this time?

Hooroo

@taniwharugby You only cull-for-eating turkey with months without a R in them. That's the general rule of thumb here in NZ

dogmeat

From NZ Hunting and Shooting Forum "The r thing comes from the northern hemisphere, should probably be turned round for here. Best month's seem to be late oct, thru jan also possibly feb but depends on when cricket nos start to climb. Then may june but after that they start getting a bit scrawny. Crickets which the seem to love make them stink and taste rancid. If you can get the bastards after theyve been in a orchard premo!