Recipes, home grown goodness, BBQing and food stuff
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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.
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@voodoo said in Recipes, home grown goodness, BBQing and food stuff:
@Hooroo Nah, Sydney. And I don't have a rotisserie either 😩
Early Christmas pressie for yourself is required!! Once you buy one, you will keep using it constantly. Such an easy way to cook perfection.
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Do it!!
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@Hooroo said in Recipes, home grown goodness, BBQing and food stuff:
Do it!!
Looks like the Joetisserie
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Ok boys, advice needed. My brother’s going to fire up his new kamado around midday and asked me something I need an answer to. His kamado comes with a cast iron charcoal plate grate thing. It fits into the firebox but we don’t know if the charcoal sits on top of or underneath this thing. Or is it optional to have it at all?
Also, what’s the best thing to light the charcoal with?
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@JC said in Recipes, home grown goodness, BBQing and food stuff:
Also, what’s the best thing to light the charcoal with?
Petrol and a match,
from a distance, is the tradition Kiwi way according to the burns unit.
The grate sounds like the bit the charcoal sits on. Does it go a fair way down into the box with the ash catcher underneath? I don't own one but have used them, so guessing a bit.
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@JC said in Recipes, home grown goodness, BBQing and food stuff:
Ok boys, advice needed. My brother’s going to fire up his new kamado around midday and asked me something I need an answer to. His kamado comes with a cast iron charcoal plate grate thing. It fits into the firebox but we don’t know if the charcoal sits on top of or underneath this thing. Or is it optional to have it at all?
Also, what’s the best thing to light the charcoal with?
The small grate is what you put the coal on. It allows the air to come through from below and help light it. You don't need petrol or meths. Stack a cone shaped pile of coal with 2 or 3 paraffin based firelighters placed inside. Light with the lower air vents wide open, allow it to catch fire for about 10 minutes, then you can place the cooking grate and close the lid with the air vents full open until you reach the required temperature. Have fun
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@JC said in Recipes, home grown goodness, BBQing and food stuff:
@canefan Awesome!
The higher the temperature you want to cook at the longer you leave the lid open to allow more coal to light. Low and slow you don't want too much on fire at once or you won't be able to get it to cool down easily
Storefront Catalog for US SFRA | Weber Grills
