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Post by Deleted on Apr 13, 2015 21:01:48 GMT 10
Gday My son comes over the as often as his able on a tue afternoon . I've picked up a piece of "picked pork". Plan is double soak in water to remove the top brine. In the fridge uncovered overnight. Rub and smother with the majic mix and mustard. Tomorrow afternoon, on a rack over a water bath in the webber Q 200. Low and slow as far as the Q can do. I'm recon 4 hrs or such. Wrap and do the veg. I'm open to any suggestions.... It is family... They except bring experimented on to a certain extent? Regards dave
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Post by noelstevo on Apr 13, 2015 21:34:11 GMT 10
have a look at the recipe from the captains book,its good
Noel
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Post by smokey on Apr 14, 2015 8:08:35 GMT 10
Yep that sounds like a plan. Pickled pork goes well slow roasted at around 140c Some glaze at the end will have them cheering.
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Post by captaincook on Apr 14, 2015 8:20:59 GMT 10
That's a regular dish in my household. I buy the pickled pork when it is marked down and nearly out of date. I just give it a quick rinse under fresh running after for a couple of minutes ( better than soaking it), pat it dry and rub with a bit of oil and bung it on indirect. I brush with honey about 10 minutes before I take it off and you have the perfect dish.
I did this in the Caravan Park at Warnnabool just before Easter for my mate and the people we met in the van next door. We ended up sharing a taste with about 10 people in the camp kitchen. Everyone loved it and two couples were going to buy a baby Q. It was very moist and tasty, not very salty, hammy flavour, the perfect result.
Cheers
Captain
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Post by ozymandias on Apr 15, 2015 11:41:40 GMT 10
Hi captain... Followed your recipe twice. First time really yummie, second time waaay too salty. Guess the butcher goofed
All in all a great recipe.... Leftovers are amazing for lunch SWs and cold cuts
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Post by smokey on Apr 15, 2015 12:18:59 GMT 10
Anything that's been pickled its a good idea to test fry a small piece to figure out wether to soak. Rinse first, Test fry and if it's good? Then Good to go. Too salty? Soak an hour or so changing water often.
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Post by ozymandias on Apr 15, 2015 15:40:13 GMT 10
Dude.... Great idea!
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Post by Deleted on Apr 15, 2015 18:34:09 GMT 10
G"day Yes I took your advice and followed the "captains" reciepe. A light bit of smoke and wild honey for the glaze. OMG it was good. Thanks ctain! Not even enough left for sangers next day regards dave Attachments:
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Post by smokey on Apr 15, 2015 19:46:15 GMT 10
yummo, you nailed it Dave
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