man... Ive been around here a long time and you guys are smashing it out of the park. Bula from Fiji
Posts by Geoffo
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bar keepers friend or oven cleaner. Just takes a little elbow grease.
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I think using it as a basting sauce he has reduced it. Try a small dab from the bottle cobblerdave
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Its quick and easy to whip up a piri piri marinade, chili, garlc, onion, juice of a lemon and some spices. Stickblend and done. You can choose ur heat by type of chili or removing seeds etc.
I like Nandos hot... Instantly start dripping sweat but I like it.
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man... always love ur cooks Wazza
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Piri piri chicken up high and 'direct' on the Saffire. Medeterainian roasted veg with olive oil and plain salt/pepper
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best of luck Chris, we met when I bought my Saffire... gees a long time ago 10ish years. Lots of advice and help over the years. Cheers mate.
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Futari Wagyu Brisket. Overnight cook with a misbehaving GMG.
225F for 15hrs using GMG texas blend
The point just fell apart which was fine for a sunday family gig. Very nice piece of meat!
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Blacklist coffee roasters are my go too in Perth but to take away to work I have settled on Vittoria mountain grown. At 4.30am I like my coffee strong enough to show up on a drug test
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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
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We are getting looked after pretty well here. Paid for iso and 2 deliveries a day. Still rather be in my own house tho.
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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...
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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
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That looks pretty good to me!
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late to the party... Id braise and reduce the liquid to a jus. Im godsmacked you wernt going this way with this cut
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hehe that looks like my carolina reaper. Im not 100% sure but the 6 other varieties I have, have regular smooth leaves.
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you put me onto the silicone ones well over 5 years ago UG. Didnt know you were stocking them now.
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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.
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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
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Not pancetta no, so Narm makes a deli styled Porchetta which is loin with a belly flap theres a thread here explaining.
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.