Bosun11 537 Posted April 10, 2022 Report Share Posted April 10, 2022 Quote Link to post Share on other sites
Borr 5,975 Posted April 10, 2022 Report Share Posted April 10, 2022 That looks banging bosun , is that potato chips underneath? Quote Link to post Share on other sites
kanny 20,543 Posted April 10, 2022 Report Share Posted April 10, 2022 25 minutes ago, Bosun11 said: Quote Link to post Share on other sites
mushroom 12,919 Posted April 10, 2022 Report Share Posted April 10, 2022 On 09/04/2022 at 21:59, FLATTOP said: Grub looks good mate I love the Nando’s Peri peri sauce I bought this one yesterday XX hot haven’t tried it yet After last nights resounding success of gluttony…. I decided to treat her again to thighs/drummers cooked in this Nando’s sauce She’s gonna kick right off when she gets home hungry 3 Quote Link to post Share on other sites
Bosun11 537 Posted April 11, 2022 Report Share Posted April 11, 2022 9 hours ago, Borr said: That looks banging bosun , is that potato chips underneath? Cheers Borr They were some sort of new potato (can't remember!), sliced lengthways. I par boiled em as pork loin don't take too long. The pork I pierced it all over and pushed in garlic cloves and made a rub of salt, brown sugar, cumin, smoked paprika and lemon juice. It was really good. Slivers of soft garlic in almost every slice. Gonna try a leg of pork the same way next time. Quote Link to post Share on other sites
Borr 5,975 Posted April 11, 2022 Report Share Posted April 11, 2022 3 hours ago, Bosun11 said: Cheers Borr They were some sort of new potato (can't remember!), sliced lengthways. I par boiled em as pork loin don't take too long. The pork I pierced it all over and pushed in garlic cloves and made a rub of salt, brown sugar, cumin, smoked paprika and lemon juice. It was really good. Slivers of soft garlic in almost every slice. Gonna try a leg of pork the same way next time. Quote Link to post Share on other sites
mushroom 12,919 Posted April 11, 2022 Report Share Posted April 11, 2022 23 hours ago, mushroom said: After last nights resounding success of gluttony…. I decided to treat her again to thighs/drummers cooked in this Nando’s sauce She’s gonna kick right off when she gets home hungry Update….. I’m about to eat what she wouldn’t last night Just under a kilo left of thighs/drummers plus corn on the cob and roasted onion, all soaked in what I describe as average hot sauce marinade (not as hot as I hoped but still decent). She’s making me make her something else for her, which I’m gonna sneak some banging “hot as fuuck” Korean chili flakes into Last time I used these they blew my fuucking head off, nevermind hers and I only used half a teaspoon 1 Quote Link to post Share on other sites
mushroom 12,919 Posted April 11, 2022 Report Share Posted April 11, 2022 (edited) 14 hours ago, Bosun11 said: Cheers Borr They were some sort of new potato (can't remember!), sliced lengthways. I par boiled em as pork loin don't take too long. The pork I pierced it all over and pushed in garlic cloves and made a rub of salt, brown sugar, cumin, smoked paprika and lemon juice. It was really good. Slivers of soft garlic in almost every slice. Gonna try a leg of pork the same way next time. I was introduced to a Mexican recipe for a boneless pork leg. Salt the whole thing before hand and leave for an hour, then rinse off…. Then same as you did with the garlic except push almonds in with garlic and chopped dried tomatoes. Coat that bugger in a mix of puréed chilies (jalepeños for mild and habernero for knock you’re head off/blow your arse out), honey, apple vinegar and tequila/mescal. Cook low and slow (150’C) After the first hour, baste every 15-20mins. Long process but is probably the best pork I’ve ever tasted. Great thing is you can with have it in slices or as pulled pork, just vary your cooking times accordingly and make sure all them juices and marinade get in the finished product if you go the pulled route otherwise use them to make a gravy Edited April 11, 2022 by mushroom 2 Quote Link to post Share on other sites
Bosun11 537 Posted April 12, 2022 Report Share Posted April 12, 2022 22 hours ago, mushroom said: I was introduced to a Mexican recipe for a boneless pork leg. Salt the whole thing before hand and leave for an hour, then rinse off…. Then same as you did with the garlic except push almonds in with garlic and chopped dried tomatoes. Coat that bugger in a mix of puréed chilies (jalepeños for mild and habernero for knock you’re head off/blow your arse out), honey, apple vinegar and tequila/mescal. Cook low and slow (150’C) After the first hour, baste every 15-20mins. Long process but is probably the best pork I’ve ever tasted. Great thing is you can with have it in slices or as pulled pork, just vary your cooking times accordingly and make sure all them juices and marinade get in the finished product if you go the pulled route otherwise use them to make a gravy Top draw mate, gonna give that a whirl... What I didn't mention is that I did 'brine' that pork for 12 hours before cooking. Brining is a game changer on large joints imo. Cheers for those extras though.. Quote Link to post Share on other sites
mushroom 12,919 Posted April 12, 2022 Report Share Posted April 12, 2022 32 minutes ago, Bosun11 said: Top draw mate, gonna give that a whirl... What I didn't mention is that I did 'brine' that pork for 12 hours before cooking. Brining is a game changer on large joints imo. Cheers for those extras though.. No worries mate Taste the marinade/baste before coating the pork leg with it. First for your taste buds and second I don’t want you on here complaining it was shit and my pork is ruined 1 Quote Link to post Share on other sites
kanny 20,543 Posted April 15, 2022 Report Share Posted April 15, 2022 Just in the process of doing some jerky/biltong , started with a 1.8kg joint of beef but trimmed a fair bit out of it , cooked up a marinade and just letting that cool before getting in soak overnight, I'll get it on the smoker tomorrow first thing while it's still cool outside. 3 Quote Link to post Share on other sites
kanny 20,543 Posted April 15, 2022 Report Share Posted April 15, 2022 Until tomorrow.... 1 Quote Link to post Share on other sites
kanny 20,543 Posted April 16, 2022 Report Share Posted April 16, 2022 Ready to go on! 4 Quote Link to post Share on other sites
kanny 20,543 Posted April 16, 2022 Report Share Posted April 16, 2022 The first lot of the smoker, the thicker bits will need a little longer, it's bloody delicious, I can't see it being around long , even the wife who was sceptical is now a fan 5 1 Quote Link to post Share on other sites
kanny 20,543 Posted April 16, 2022 Report Share Posted April 16, 2022 All done, should keep me chewing for a while 5 Quote Link to post Share on other sites
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