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Post by shayneh2006 on Sept 25, 2014 18:57:45 GMT 10
Picked up a netted boned out leg portion yesterday, that was heavily rubbed, tightly bagged and left to marinate for 24 hours.
Stuck it on the Kettle rotti tonight (note, crackle wasn't at aim on this)........ then fired up my grilling kettle station and did the veg (Red Cap, Zucc and Choko)
Once on the rotti shaft, and tines in place, I un netted the Pork so it would spread out some in order to get some Char on the Butterfly side, and that it did
God I love being under the pump pulling off a mid weeker like this
Shayne
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Post by smokey on Sept 25, 2014 19:13:05 GMT 10
You had me at Choko, I love that stuff. I hade a white Choko growing a few years back but it karked it. Had a great flavour. Nice healthy spread there
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Post by shayneh2006 on Sept 25, 2014 19:26:10 GMT 10
Yeh Mick, and I am loving grilled Vegtables......
......and I have mastered the technique.
Once I slice it up, I throw it all in a butchers grade clear plastic bag, along with a few tblsp of Veg oil, season with S&P.
While the Kettle is doing its bit heating up the CI grate, I throw the bagged veg in the Microwave and Nukk them for a few mins on high..... then grill away
Giving them a little head start with the micro sees them cooked right through with the much favoured Char along with it..
Shayne
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Post by chrisg on Sept 25, 2014 20:18:59 GMT 10
Grrr, I need some paid work to buy myself a rotti Looks great mate, superb even. I sorted out that veg thing via the radar range a few years back as well. Read a cooking thing about blistering the skin of peppers by irradiating them first and thought it would work nicely on the grill, sure does Cheers
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