Off Topic The cooking thread….

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djsowtz said:
****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.
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I've tried calves liver flash fried in balsamic and a bit of oil, that's ok, but pigs liver no way.
 
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djsowtz said:
Did you brine it first or not? I couldn’t work out your answer.
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No brine. Just seasoned and cooked in broth and fruit juice. As mentioned it stunk like puke but curiosity made me taste the liquid and it was actually pretty nice <laugh>

I was trying to avoid it being 10 billion calories or packed with sugar and salt. It worked well too.
 
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Amin Arrears said:
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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I use a Ninja Outdoor Grill to cook pulled pork, sometimes with cherry wood smoke and other times not. I find with any slow cooks of pork , it don't matter too much about what or if you use a liquor, its the fat content of the pork that makes it moist. My Father in Law was a butcher and would swear by shoulder, he called it a "Hand of Pork" as it had loads of fat within the joint. If I am using a conventional oven, I prefer cooking in a liquor of cheap cider, and sliced cooking apple. I also have a great BBQ shop just down the road from me (Socal) and my favourite BBQ sauce for pulled pork is "Rufus Teague 'Smoky Apple'. £10 a bottle but it is worth the money if you like that sort of stuff.
The funny thing is that my late wife would cook any joint of meat to the point that it fell apart as soon as it saw a knife, we had pulled beef, chicken, lamb and pork on our Sunday Roast plate by default. I strive to do what she did as a matter of course as she would say, "At least I know it's cooked!"
 
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The Omega Man said:
I use a Ninja Outdoor Grill to cook pulled pork, sometimes with cherry wood smoke and other times not. I find with any slow cooks of pork , it don't matter too much about what or if you use a liquor, its the fat content of the pork that makes it moist. My Father in Law was a butcher and would swear by shoulder, he called it a "Hand of Pork" as it had loads of fat within the joint. If I am using a conventional oven, I prefer cooking in a liquor of cheap cider, and sliced cooking apple. I also have a great BBQ shop just down the road from me (Socal) and my favourite BBQ sauce for pulled pork is "Rufus Teague 'Smoky Apple'. £10 a bottle but it is worth the money if you like that sort of stuff.
The funny thing is that my late wife would cook any joint of meat to the point that it fell apart as soon as it saw a knife, we had pulled beef, chicken, lamb and pork on our Sunday Roast plate by default. I strive to do what she did as a matter of course as she would say, "At least I know it's cooked!"
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Good to see you back on here.
 
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The Omega Man said:
I use a Ninja Outdoor Grill to cook pulled pork, sometimes with cherry wood smoke and other times not. I find with any slow cooks of pork , it don't matter too much about what or if you use a liquor, its the fat content of the pork that makes it moist. My Father in Law was a butcher and would swear by shoulder, he called it a "Hand of Pork" as it had loads of fat within the joint. If I am using a conventional oven, I prefer cooking in a liquor of cheap cider, and sliced cooking apple. I also have a great BBQ shop just down the road from me (Socal) and my favourite BBQ sauce for pulled pork is "Rufus Teague 'Smoky Apple'. £10 a bottle but it is worth the money if you like that sort of stuff.
The funny thing is that my late wife would cook any joint of meat to the point that it fell apart as soon as it saw a knife, we had pulled beef, chicken, lamb and pork on our Sunday Roast plate by default. I strive to do what she did as a matter of course as she would say, "At least I know it's cooked!"
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Seem to remember it was you or your lad that had an outdoor catering business? You might enjoy this thread!
 
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The Omega Man said:
I use a Ninja Outdoor Grill to cook pulled pork, sometimes with cherry wood smoke and other times not. I find with any slow cooks of pork , it don't matter too much about what or if you use a liquor, its the fat content of the pork that makes it moist. My Father in Law was a butcher and would swear by shoulder, he called it a "Hand of Pork" as it had loads of fat within the joint. If I am using a conventional oven, I prefer cooking in a liquor of cheap cider, and sliced cooking apple. I also have a great BBQ shop just down the road from me (Socal) and my favourite BBQ sauce for pulled pork is "Rufus Teague 'Smoky Apple'. £10 a bottle but it is worth the money if you like that sort of stuff.
The funny thing is that my late wife would cook any joint of meat to the point that it fell apart as soon as it saw a knife, we had pulled beef, chicken, lamb and pork on our Sunday Roast plate by default. I strive to do what she did as a matter of course as she would say, "At least I know it's cooked!"
Click to expand...

Ive got a charcoal smoker that I got specifically to do these kinds of things with, 2 years now and I’ve still only used it as a generic bbq <laugh>

The loin has did all fat in it so cooking in liquid kept it moist. The very centre of the meat was probably a bit dry when first shredded but after stirring in the bbq sauce and some of the cooking broth and letting it rest for 30 minutes it was all lovely and moist and tender, worked a treat.

Probably comparable to low fat mince, absolutely fine so long as it’s not the focal point of the dish and well accompanied.
 
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Amin Arrears said:
Ive got a charcoal smoker that I got specifically to do these kinds of things with, 2 years now and I’ve still only used it as a generic bbq <laugh>

The loin has did all fat in it so cooking in liquid kept it moist. The very centre of the meat was probably a bit dry when first shredded but after stirring in the bbq sauce and some of the cooking broth and letting it rest for 30 minutes it was all lovely and moist and tender, worked a treat.

Probably comparable to low fat mince, absolutely fine so long as it’s not the focal point of the dish and well accompanied.
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Re the charcoal smoker, I binned mine when I bought the Ninja. I still use my Kadai fire pit but the Ninja is perfect for small batches.
Nothing wrong with Pork Loin, I did virtually the same thing a few weeks ago, I used a £3.50 white wine from Aldi as it was a bit too manky to drink.
I admire anyone who puts effort into cooking good food and judging by this thread there are plenty of folks out there who enjoy the prep/cooking as much as the eating.
 
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The Omega Man said:
Re the charcoal smoker, I binned mine when I bought the Ninja. I still use my Kadai fire pit but the Ninja is perfect for small batches.
Nothing wrong with Pork Loin, I did virtually the same thing a few weeks ago, I used a £3.50 white wine from Aldi as it was a bit too manky to drink.
I admire anyone who puts effort into cooking good food and judging by this thread there are plenty of folks out there who enjoy the prep/cooking as much as the eating.
Click to expand...


I just love it when people taste it and you see the delight on their face, especially when they ask you for it time and time again.
 
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The Omega Man said:
Re the charcoal smoker, I binned mine when I bought the Ninja. I still use my Kadai fire pit but the Ninja is perfect for small batches.
Nothing wrong with Pork Loin, I did virtually the same thing a few weeks ago, I used a £3.50 white wine from Aldi as it was a bit too manky to drink.
I admire anyone who puts effort into cooking good food and judging by this thread there are plenty of folks out there who enjoy the prep/cooking as much as the eating.
Click to expand...



I’m looking at a couple of businesses, food related, as my next step in life and looking at a towable bbq, some piece of kit. I’m looking at the bigger version which is twice the size, but awesome piece of kit.

You can see how it works, if you’re interested, in this video.

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djsowtz said:
I’m looking at a couple of businesses, food related, as my next step in life and looking at a towable bbq, some piece of kit. I’m looking at the bigger version which is twice the size, but awesome piece of kit.

You can see how it works, if you’re interested, in this video.

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I love the idea. My lads concept worked until it rained!
I wouldn’t have the balls to do it as a business. But look at the spud bloke and how he got set up and what makes him a success.
 
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Does anyone on here cook with ghee? I started a couple of months ago. Taste wise, I find it a bit nutty compared to butter. I hardly cook with any oils as I use an air fryer, but for browning off meat and cooking a fried egg, ghee gives good results.
 
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The Omega Man said:
Does anyone on here cook with ghee? I started a couple of months ago. Taste wise, I find it a bit nutty compared to butter. I hardly cook with any oils as I use an air fryer, but for browning off meat and cooking a fried egg, ghee gives good results.
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what is ghee? Never heard of it tbh
 
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SW3 Chelsea Tiger said:
what is ghee? Never heard of it tbh
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It’s basically clarified butter in a tin.
A higher burn temperature means that you can fry without getting that browning and smoking that butter gets when it is too hot.
Its only ingredient is milk.
The bonus points are that you get shinier sauces compared to oils and if you are doing something like a a curry there isn’t as much of an oil slick in the pot.
 
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