Posts by Geoffo

last I heard Smokey had some family things that were much more important than forums.

I havnt heard from him for a while and its not my place to talk about it.

Im not on Aussiecue these days

We are getting looked after pretty well here. Paid for iso and 2 deliveries a day. Still rather be in my own house tho.

Im currently down as well, went positive yesterday at work. Theres currently a large wave sweeping across camp and I guess it was inevitable...

So far Its very mild compared to others I know. Slight runny nose and the odd sneeze.

Wish I wasnt doing isolation in a bloody mining camp tho...

Its going around my work atm. A few weeks back we had 200 people isolating in camp, down to 20 now and we are all testing every 48hrs. We're all triple vaxed and everyone Ive spoken to said they felt lowsy for 2 days and that was it. Sore throats mainly

That looks pretty good to me!

late to the party... Id braise and reduce the liquid to a jus. Im godsmacked you wernt going this way with this cut

hehe that looks like my carolina reaper. Im not 100% sure but the 6 other varieties I have, have regular smooth leaves.

you put me onto the silicone ones well over 5 years ago UG. Didnt know you were stocking them now.

Quote from Narm Naleg

In my view a good pork roast beats pulled pork. And I can't think of any reason why a pork shoulder can't be a good roast.

These days I do more low and slow shoulder roasts than 'pulled pork' They are downright amazing.

Its just as simple as taking your time low and slow and cranking the heat up at the end for crackle. I find over 230c things start to get grease smokey so thats as high as i go for crackle.

I aim for 190F internal but will go higher for perfect crackle. I have a thread here about it somewhere.

Heres one from a couple years ago.

I have the fluro orange silicone gloves from ebay, they ar huge and dishwasher safe/reusable. $15

They dont have the finger feel of nitrile but I use them for handling hot greasy meats were nitrile are to thin for the heat.

Welding gloves for dealing with hot Kamado internals

Not pancetta no, so Narm makes a deli styled Porchetta which is loin with a belly flap theres a thread here explaining.

Post

Porchetta - Kamado cooked

I love Porchetta. So easy to make and freezes well too. I usually make it in bulk and the vac seal and freeze in pieces.

Here's one I bought from Kogarah's Best meats. That's the loin and it goes all the way to the belly.
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Simple ingredients. Salt, Pepper, Rosemary, Garlic, Crushed fennel seeds.
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Layered one at a time, starting with the salt and pepper.
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Then tied.
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Narm Naleg

Nov 4th 2015

Porchetta is a warm smoked deli cold cut with seasoning. Served cold and uncured.

Porketta is basicly the same thing but roasted, crackled and served hot.

Coppa is something I grew up with (Itallian family) Though Ive never made it and we dont get the good stuff anymore. Im very interested, cant wait to see the results

thats a bit fast and hot for me on a shoulder. Its all learning though. I Like to stay under 250f for smoking, especially on a kamado they pump smoke out like crazy at higher temps.

The probe is the real test though

Edit.

Dont take this as an insult mate, its not meant that way. Try the next one low and slow and test the difference

Porketta is up there with pork belly holy grail, ive also done a couple twice cooked bellies that were next level.

Porketta is my fave!

Quote from Card Shark

Yep agree. My first one just failed 10+ years on. Was an ETI refirb with the same warranty as new. Something to consider for considerably less.

I have an ETI refurbed thermopen as well, paid $65 from memory 8+ years ago, its on its third set of batteries and still going strong. Cant weigh in on the others as mine was my first and I havnt needed to try another. The damn thing has only ever needed batteries.

nice result mate!

Quote from Gumb

We've tried to help him Geoffo but I think we may be too late. He's gone over the edge.

Yes, hes dancing very close to the vegan line... Im hearing reports he was spotted buying coconut oil last week... its a slippery slope...

Surely you could of snuck some bacon in there Wazza

very interesting! Cant wait for the results!

Cape grim shorties in the Weber, Oakridge black ops rub, banksia smoke with home grown chimichurri and wedges.