Innovative Ideas Mans Club

[yellow door 1]

Pumpkin progress after 3 months

[yellow door 1]

and a P.s. on those sunnies - dont buy them - I snapped the arm off my pair the second day I wore them - I was trying to stick them over the top of a buff but it didnt take much to snap the arm.

and they are a bit pinchy on my fat head after an hour

[Emo]

[QUOTE=yellow door 1;697356]

Originally Posted by Emo

Yeah although not captured on film - turns out there was a small school of em

normally the stonkers that hang back and keep an eye on things while the rats have their fun. Not in this case by the looks.

[yellow door 1]

Yeah my mate said there were a couple of bigger fellas out the back

[greggo_1]

Originally Posted by yellow door 1

Yeah my mate said there were a couple of bigger fellas out the back

...and a tiny little Pinkhead grub out the front.

[yellow door 1]

Originally Posted by greggo_1

...and a tiny little Pinkhead grub out the front.

Haha

[yellow door 1]

Smashed my cook time in half by adding a grate, which raised the coals and kept them burning and kept the meat on a lower setting - But I went a bit too hard on it.

Still tasted better than anything I've pulled out of the oven and if I'm being honest - I kind of like a charred up roast with heaps of colour - But I will try for proper crackling next time

[Emo]

Originally Posted by yellow door 1

Smashed my cook time in half by adding a grate, which raised the coals and kept them burning and kept the meat on a lower setting - But I went a bit too hard on it.

Still tasted better than anything I've pulled out of the oven and if I'm being honest - I kind of like a charred up roast with heaps of colour - But I will try for proper crackling next time

Looks delicious Larry, That grate probably means less heat beads required too?

[yellow door 1]

Yeah definitely. Those jumbucks have got a pretty deep belly that can swallow up a whole 4kg bag of heat beads pretty easily

But with the grate, you can get away with half the amount.

With the grate I cook a 2kg roast with 2kg of coconut heat beads, in about 1 hour and 45 mins

I keep the pork on the lowest rung for about half an hour then raise it up to the second for the rest of the cook.

The water logged, vacuum sealed boneless pork shoulders from Coles don’t seem to crackle well without taking it out of the pack and drying in the fridge and salting for a couple of days.

I may try that in the future to get that text book popcorn crackle - but as it stands. My crackle still crunches when you bight it so I’m not too upset

[yellow door 1]

The other positive of the grate is your heat beads don’t drown in a sea of ash half way through the cook. A lot of the ash just falls through

[yellow door 1]

and for many years, I just used to pull a roast out of the oven - carve and serve.

But the guys on the Jumbuck page were talking about wrapping in foil then a towel and then in an esky for up to 6 hours.

I havent gone that far - but 30 mins wrapped in foil to rest, significantly improves the meat. (just take the crackling off before wrapping in foil)

[yellow door 1]

and I've been injecting all my roasts with the meat syringe -
|
My current recipe is
- a table spoon of mustard
- a table spoon or crushed garlic
- 3 table spoon of stock
- then blend the crap out of it with the bamix so it can be sucked into the syringe
- then inject in about 10 different spots
- about 150ml all up injected
- then let her spin

[yellow door 1]

I have a bit of a suspicion that my marinade isnt helping with the crackling - as the pork cooks, it dribbles out and coats the meat as it spins.

This added moisture may be hampering my efforts to achieve perfect crackle

- but even with this suspicion, I will continue to do it - coz it taste freakin awesome

[yellow door 1]

[yellow door 1]

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