Post by smokey on Nov 30, 2014 19:33:01 GMT 10
Had a call from my butcher offering hocks at three bucks a kg so I picked up six.
They were frozen and left over from a restaurant order or something like that.
Today I cooked two and was one too many at 1.5 kg each.they pack some fuel if you know what I mean.
So I mixed up a half half of my white meat rub with salt and after blanching with boiling water rubbed them over with a little oil.
This Cook was always going to be about temps as I am also testing the gmg wifi system on behalf of Hark. Thinking about it, what happened can happen on any bbq.
I won't go into the wifi details here but the temps are pertenant.
I start the GMG to be ready and raging at 2 pm,
Log
2.00 PM - hocks on at 230C for one four
after the hour there was some fizz
3.00 PM - turn down to 150 c until internal temp of 90C
5.00 PM - hocks hit 90 C so turned down the cooker to 95C and held them there till 6.30 PM and ready to serve.
Served with pickled carrot and pickled celery, Steamed potatoe with sour cream and parsley. Apple sauce on the pork.
Way too much for my little family of four as we didn't quite get through one. I think my eyes were bigger than my bellys.
Lots of lunch meat however. Bloody rich eating but good to know I have four more special acassion meals in the freezer.
They were frozen and left over from a restaurant order or something like that.
Today I cooked two and was one too many at 1.5 kg each.they pack some fuel if you know what I mean.
So I mixed up a half half of my white meat rub with salt and after blanching with boiling water rubbed them over with a little oil.
This Cook was always going to be about temps as I am also testing the gmg wifi system on behalf of Hark. Thinking about it, what happened can happen on any bbq.
I won't go into the wifi details here but the temps are pertenant.
I start the GMG to be ready and raging at 2 pm,
Log
2.00 PM - hocks on at 230C for one four
after the hour there was some fizz
3.00 PM - turn down to 150 c until internal temp of 90C
5.00 PM - hocks hit 90 C so turned down the cooker to 95C and held them there till 6.30 PM and ready to serve.
Served with pickled carrot and pickled celery, Steamed potatoe with sour cream and parsley. Apple sauce on the pork.
Way too much for my little family of four as we didn't quite get through one. I think my eyes were bigger than my bellys.
Lots of lunch meat however. Bloody rich eating but good to know I have four more special acassion meals in the freezer.
