Off Topic The cooking thread….

[djsowtz]

Basically cooking it in homemade bbq sauce, then using the sauce. Not sure if too much fat would run in to it and ruin it.

This is how I do mine

1. soak in a brine mixture overnight (I use bin bags) - brine water, vinegar and seasoning (whichever one you’re using)
2. Pat dry and absolutely cover it with your seasoning (you can score the fat and insert the seasoning in this too)
3. Cook on low heat about 110, time dependent on weight of joint - if you have a food temp then you can check this way otherwise stick a knife through it and see if it goes in easy
4. Pull joint apart, mix in some more seasoning
5. Cook sauce separately then mix
6. If meat has cooled down, pan fry with butter, then mix in sauce.

 

[Amin Arrears]

This is how I do mine

1. soak in a brine mixture overnight (I use bin bags) - brine water, vinegar and seasoning (whichever one you’re using)
2. Pat dry and absolutely cover it with your seasoning (you can score the fat and insert the seasoning in this too)
3. Cook on low heat about 110, time dependent on weight of joint - if you have a food temp then you can check this way otherwise stick a knife through it and see if it goes in easy
4. Pull joint apart, mix in some more seasoning
5. Cook sauce separately then mix
6. If meat has cooled down, pan fry with butter, then mix in sauce.

Basically what I’ve done - step 1. Just dried, seasoned and straight in to slow cook. Only done 2 from scratch before. I’ve had a smoker now for 3 years but still never got round to doing one properly.

 

[Frank Fingers]

We got any pulled pork experts on here? Got a ginormous pork loin joint I’m going to slow cook this weekend. Thinking of cooking it in a sauce of chicken broth, chopped tomatoes and spices. Or is it better to do the sauce separately?

Google results is split on which way is best.

Bit late to this one but I''d expect you"d be better cooking it with the broth, as its loin.

 

[SW3 Chelsea Tiger]

Pre match brekky for us, teenage son says do you think we should have a beer with it? Go on then….
C’mon city. UTT

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[djsowtz]

Pre match brekky for us, teenage son says do you think we should have a beer with it? Go on then….
C’mon city. UTT

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Please tell me that ones getting brown sauce

 

[spesupersydera]

Please tell me that ones getting brown sauce

Of course it is - it's the law!

 

[Chesh1recat]

Pre match brekky for us, teenage son says do you think we should have a beer with it? Go on then….
C’mon city. UTT

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That bread looks a bit proletarian for someone from the Aga class- where's the artisan sourdough?

 

[SW3 Chelsea Tiger]

That bread looks a bit proletarian for someone from the Aga class- where's the artisan sourdough?

standard white bread for me!!

 

[Chesh1recat]

standard white bread for me!!

I agree - it's the only choice, though a soft bap is a great alternative. Believe it or not, some people don't butter the bread - also an essential component, much as it is in a chip butty.

 

[Plum]

I agree - it's the only choice, though a soft bap is a great alternative. Believe it or not, some people don't butter the bread - also an essential component, much as it is in a chip butty.

Ordinary white bread or bap should be buttered with the bacon fat. Trouble is a lot of bacon these days is full of water which just isn't the same.

 

[Chesh1recat]

Ordinary white bread or bap should be buttered with the bacon fat. Trouble is a lot of bacon these days is full of water which just isn't the same.

Still needs butter though!

 

[Plum]

Still needs butter though!

Only because there isn't enough fat!

 

[Chesh1recat]

Only because there isn't enough fat!

Have both! Live on the edge!

 

[spesupersydera]

Ordinary white bread or bap should be buttered with the bacon fat. Trouble is a lot of bacon these days is full of water which just isn't the same.

Dry cured streaky, plenty of 'renderings' (and not white gunk) for a dip - only enough for two slices though

 

[Amin Arrears]

It’s in, a mixture of chicken broth, apple and pineapple juice and apple cider vinegar. It smells like puke but the flavours will cut into the pork hopefully. Expect I will let it sit on low for about 8 hours.

Will let you know how it shreds and if it’s drier than ghandi’s flip flop or not. The plan is the bbq sauce and a good rest should moisturise the shredded meat and soften it up.

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[Amin Arrears]

It worked perfectly. Noticeably way less fat, which you can tell in the flavour and texture when you’re eating it on its own, but also much healthier and it’s still really good. Also used way less bbq sauce. Came out really nice and tender and moist, I had it in pulled pork and halloumi burgers. Will definitely do this way again.

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[balkan tiger]

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[TwoWrights]

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Had liver and onions with mash and savoy last week, very tender and flavoursome.

 

[djsowtz]

It worked perfectly. Noticeably way less fat, which you can tell in the flavour and texture when you’re eating it on its own, but also much healthier and it’s still really good. Also used way less bbq sauce. Came out really nice and tender and moist, I had it in pulled pork and halloumi burgers. Will definitely do this way again.

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Did you brine it first or not? I couldn’t work out your answer.

 

[djsowtz]

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****ing hate liver, my Mum used to force it down me quite literally. I then got to the point where I realised they would let me leave my mash so I started hiding it in my mash and leaving it. Didn’t last long though, they soon caught on.


Ironically, I love pate.