That would be fantastic William and we really appreciate the support.
I'm sure your customers will love them too.
I'll message you with the details.
That would be fantastic William and we really appreciate the support.
I'm sure your customers will love them too.
I'll message you with the details.
Thanks also to Jordie_tackles for grabbing a couple.
I suggest cutting it in to 2 and doing the flat separately. Slice and bag (vac seal if possible) and it will come up a treat when reheated. I'd also do the point the day before so you have plenty of time to enjoy the party.
If you have a sous vide you are in business for easy reheating too.
Not surprising, it's the way of the throw-away world where not much is about quality and everything is about price.
OK, thanks, I didn't know about the second colour.
I can't see how the colour would make it any more resistant to cracking though.
Hi Paul, welcome to the forum and thanks for the detailed introduction.
Pickled pork in the Weber kettle was my go-to Xmas cook for many years and the way it turns out, I don't know why anyone would bother to make ham. We scored the fatty skin in a diamond pattern and coated it with marmalde for the last part of the cook and it was superb. Sliced the next day it's great in sandwiches too.
Enjoy the forum and we look forward to some pics of your cook-ups.
Here ya go.
and with the lid thermometer
But unfortuately, this is what it gets used for most of the time these days.
There are too many other options out here and the ash removal gives me the shits so I don't use it as much and I should. If I had the ash can model, it would be different and that's what I would have bought but this one was a present from my wife for my birthday a long time ago so I'm stuck with it.
I did have the original red/brown coloured model which I gave to my neighbour. I don't think he uses it much so I might ask for it back.
I've never had mine go like that, even back in the day when it got used weekly over many years.
But I've always had baskets so that's obviously the difference.
I've had 2 kettles over the journey (30+ years) and have a small chip in the lid on both and I have no idea how it got there. But generally, mine is in good nick. Not that it gets much use since I went down the ceramic kamado route a long time ago.
Good on ya mate and thanks for the support, we really appreciate it.
As I've said before, this place doesn't run without a cost to us and we don't want to run adverts if we can avoid it.
I'l reply to your PM with postage etc but a coule of dollars will cover it. I vac seal them and stick them in a envelope so it keeps the cost down.
Thanks for that William, I wasn't aware of a larger cover for the 350 so that's a good thing coming up.
That's in the true spirit of this forum.
Excellent result, well done and thanks for sharing.
Sounds good.
How long have you got to get it done ?
Good point Waz but I was worried about the time and having not enough left to cook it slowly to a temp where it can break down a bit. But maybe go a bit past med/rare.
I think I'd cut a thin slice at that point and see how it was and go from there but it's the old story of doing it a lot earlier rather than trying to time it to meal time. Even the day before and reheat would be better.
I'd be only taking it to medium rare, slicing it very fine and importantly, against the grain.