Off Topic The cooking thread….

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.

 

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

 

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

 

Please tell me that ones getting brown sauce

 

Of course it is - it's the law!

 

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

 

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.

 

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!

 

Only because there isn't enough fat!

 

Have both! Live on the edge!