the crackle was fucking great and the meat so delish! I recommend any pork lovers to head to aldi and get some because the pork was really really good quality. and for $14 for 2kgs, it was pretty damn good value too

mmmm. salivating. I see your pork.

And present you pork belleh



and 10 hour roast pork



k_x oxo

picked up some osso bucco from the butcher on the weekend

Needs more eating of the marrow jdau.

Ok so I'm going to do roast lamb for the first time, it's about 3/4 a kilo or 750grams, how long would any of you suggest cooking it for and what temp?

I usually use the rule approx 1 hour for 1Kg.

So i'd say 40mins in a moderate oven (180)

thanks!

all depends if it has a bone or not...

I've started cooking my roasts using a meat thermometer instead of trying to estimate the cook time, the results have been awesome. Best $10 you'll ever spend, although a roasting rack (a wire cradle which lifts the roast a couple of cm off the roasting pan and allows it to brown on all sides) isn't far behind. With a thermometer you don;t have to wory about factors such as the power of the oven, whether it's fan foced, how many veges you've got in with the meat etc etc, you just wait til the probe hits the desired temperature and you're sorted.

For the lamb... seal the outside in a very hot frying pan.
Place in oven 180-190 degrees for 1 hour per kg.
Remove from oven and stand for 15 minutes on a warm plate covered in foil.
Carve and serve.

Perfecto.

Should come out like this



Alternatively you could do a really long roast with the oven on the lowest heat (for many many hours) but you need to seal the lid on the baking tin very very tightly for this one so it doesn't dry out. This one is very good for lamb with bone in.

k_x oxo

Quote:

Originally Posted by krafty_x

Alternatively you could do a really long roast with the oven on the lowest heat (for many many hours) but you need to seal the lid on the baking tin very very tightly for this one so it doesn't dry out. This one is very good for lamb with bone in.

k_x oxo

Could you use an oven bag and get the same result I wonder?

Quote:

Originally Posted by SpaceMonkey

Could you use an oven bag and get the same result I wonder?

I also wonder.

k_x oxo

searching for my stuffed lamb pic made me want to bump this thread:

beef tataki wagyu

God drrrrrrrooooool! I love cooking meats.

My fave pork recipe is a deboned leg stuffed and rolled around apple that's been tossed in cinnamon and nutmeg. Also score and oil/salt the skin.
Roast at about 180 for 2.5 hours. I don't have a pic, must get to that!

from the weekend just gone at mine

Haha pip looks impressed.

Quote:

Originally Posted by krafty_x

mmmm. salivating. I see your pork.

And present you pork belleh



and 10 hour roast pork



k_x oxo

come cook for me you bitch....

Cant go wrong with the Parillas in Argentina

[IMG]

Oh. My. God. I am so going to Argentina!

Is that a lamb or pig on the spit? We had a pig on the spit for our engagement party. Best way to feed 120 people ever!
Preparing the pig... Please note the axe and pliers. Essential pig-on-spit preparation tools.


Pig just starting to be roasted. This took about 6 hours or so, and some of the haunches were still raw when it was carved!

Yeah a massive pig

Even my 2yr old daughter couldnt get enough of the meat and the bread haha

maple syrup and pineapple juice glazed ham that i cooked up last weekend for a christmas in july thing i had at my house.



seems i forgot to take photos of the rest of the food in all my excitement! ahh well.

ham was real tasty yum tho!

Whole Eye Fillet of Beef marinated for 4 days then cooked in the webber with ribs, crappy photo but the beef was melt in the mouth tender, outstanding!

what did you marinate it in?

beef marinated in ...

ribs marinated in a random marinade i got from the Stanley St Butchers South African place in St Ives

both top nothc flavour-wise!

anyone got any pro-tips for webbering chicken? i got a whole butterflied chicken which i have currently pouched with meat mate, will be cooking on friday.

I'm thinking to do an hour in the oven in a tray covered with foil (150-160) then webber it up for another 45-hour with basting, i'll be cooking a butterflied leg of lamb in the webber too.

should keep it nice and moist on the inside with nice crispy, glazed skin and exterior

Ok so i have been living in italy for 3 months. Awesome cured meats and salami here, as i am sure you know. Went to Parma the other week and had some epic prosciutto.

Anyway i have been having a lot of pizza and even some pasta with 'salsiccia'. Thats the italian word for sausage, but it seems way nicer than the italian sausage we get back home. Anyone know where to get good italian sausage in sydney, with no little white bits of fat? They put it on pizza in little pea sized balls and it tastes fucking awesome!

http://www.facebook.com/album.php?ai...3&id=617255063

Quote:

Originally Posted by little_brad

beef marinated in ...

ribs marinated in a random marinade i got from the Stanley St Butchers South African place in St Ives

both top nothc flavour-wise!

The Beerenberg Taka Tala marinade is awesome. Every home should have multiple bottles.

Their Coopers Ale BBQ sauce is mandatory as well.

yeah i know, when you marinate for more than 2 days the meat gets so freakin tender

Quote:

Originally Posted by little_brad

http://www.facebook.com/album.php?ai...3&id=617255063

Woah, thanks for sharing! You've just given me the confidence I've needed to try out roasting on the webber. I've wanted to do it since I first used one and now I think I'm ready

Awesome pics Brad, now I'm bloody hungry.

Cheers guys!

Mickstah when you do your roast make sure you do it justice and use proper charcoal, only way for me now!

I got mine from a bbq shop, it came in a 15kg bag, it's called red gum charcoal, i've used it at least 10 times and still got heaps left, waaaay more cost effective than heat beads ($30for the big bag)

I normally start with the air thing at the bottom fully open and put one flat layer of heat beads, scatter some fire lighters then cover lightly with charcoal, once it's burning good i top up with some bigger bits of charcoal then when it's cracking put the grill down and start cooking, then i close the air vent to about half for the duration of cooking.

that way it never burns out, happened to me once in the early days! as it's burning you can always top up with more charcoal.

good luck! and post pics!

yummy. i call this one "bored at the bowlo"

Quote:

Originally Posted by dbb618

The Beerenberg Taka Tala marinade is awesome. Every home should have multiple bottles.

Their Coopers Ale BBQ sauce is mandatory as well.

+1 on the taka tala, best commercial sauce/marinade available imo.

I haven't seen the coopers bbq sauce though, know of anywhere it's available online?

Quote:

Originally Posted by little_brad

Cheers guys!

Mickstah when you do your roast make sure you do it justice and use proper charcoal, only way for me now!

I got mine from a bbq shop, it came in a 15kg bag, it's called red gum charcoal, i've used it at least 10 times and still got heaps left, waaaay more cost effective than heat beads ($30for the big bag)

I normally start with the air thing at the bottom fully open and put one flat layer of heat beads, scatter some fire lighters then cover lightly with charcoal, once it's burning good i top up with some bigger bits of charcoal then when it's cracking put the grill down and start cooking, then i close the air vent to about half for the duration of cooking.

that way it never burns out, happened to me once in the early days! as it's burning you can always top up with more charcoal.

good luck! and post pics!

Dude this is awesome!

Wicked! I'm definitely going to give this a crack now. Just need to find the time to hit up a BBQ shop then it's all about finding that right chunk of beef

sweet as!

just decide on your cut of meat and marinade of choice, then get your butcher to combine the two in a bag and get him to cryovac it for you, the meat marinates heaps better without any air pockets in the bag!

2 which i suggest, butterflied leg of lamb or a whole eye fillet of beef both marinated in taka tala, the stuff is gold! the eye fillet is stupidly tender when cooked this way in the webber!

Hi Guise,

I'm going to attempt to roast duck for my xmas dinner, has anyone roasted duck before? and is there any tips you can share please?

thanks in advance

Bec

Duck has a thick layer of fat that is not ideal to have cooking through the meat. Most practical way of getting rid of this fat is to pierce the skin of the duck in multiple places with a toothpick (careful not to pierce meat, just skin) then roast the duck on a wire rack so the fat will melt out of the holes and the duck won't be sitting in it whilst cooking.

Pouring boiling water over the bird prior to cooking will help melt the fat as well as aiding in crisping up the skin.

Preheat oven to 190˚ celcius
remove excess fat from neck and body cavities
rinse duck inside and out and pat dry with paper towel
pierce skin at 1 inch intervals
Place duck on rack breast side up
Pour boiling water over duck and into tray then place in oven
Roast for 3 hours turning every half hour
(not neccessary to baste)
Remove and let rest for 15 minutes on carving board/plate

Chop and gobble

k_x oxo

Hints and Tips on Roasting Duck

# When roasting a duck, place on a rack in a baking tray so the fat can drain freely.

# Ensure the vent end of the duck is always open. This allows the heat to cook the meat from the inside as well as the outside.

# Never stuff the cavity of a whole duck. This prevents hot air entering the duck cavity.

# A few herbs, zest of an orange or some star anise placed inside the cavity will give a good aroma and add to the flavour when cooking.

# For a crispier skin, wipe the uncooked duck dry with kitchen paper and sprinkle a little salt on the skin.

# Always roast a duck in a hot oven approx 190C.

# Duck reheats really well, so why not cook it the day before, joint it when it's cold and reheat in a hot oven or under the grill for a duck dinner with ease!

# If you reheat the duck and want the skin to be crispier, dab the skin with kitchen paper and place under a hot grill or in the oven.

# Duck, as with all meats and poultry, should rest after cooking to allow the juices to settle. It also makes the meat easier to handle.

# Always serve the sauce on the plate and the duck on top. Putting sauce on the crispy skin will make the skin go soft.

# For a sweet sauce, add a couple of teaspoons of cranberry sauce.

# When making sauce, instead of using water, use orange juice for a quick traditional Duck a l'Orange.

Cooking Times for Whole Duck

Pre heat the oven to 190C. Roast the whole duck for approx 1 hour per kilo.

Size Approx Time

16 (1.6kg) 1hr 40 mins
18 (1.8kg) 1hr 50 mins
20 (2.0kg) 2hrs
22 (2.2kg) 2hrs 10 mins
24 (2.4kg) 2hrs 20 mins

Thanks peeps, I'm pretty excited I'm making it with a cherry sauce mmm

I got this in an email and thought this was an appropriate place for it!


http://www.blackwidowbakery.com/demo/meatcake/

I want one for my next birthday cake!

Plain and simple, that thing is awesome!

sensational!!!

Quote:

Originally Posted by M_adz

i saw this on No Reservations the other night - Roasted Bone Marrow at some restaurant in New York i think...looked...ahhh interesting. Heres a pic of one similar



not sure how i'd cope with the gelatenous marrow coming out...if it was well done and kinda chewy, yeh gimme gimme, but not...yeh, not jelly like pls.

Anyone eaten it?

In osso bucco. I dig it, as a meal in itself it might be a bit sickly, but as a meaty spread it would be good.

yeah, in osso bucco its pretty nice to get the marrow out and just add some to a mouthful of meat. adds to the richness of the beef/veal.

Quote:

Originally Posted by LightningChyld

Oh. My. God. I am so going to Argentina!

Is that a lamb or pig on the spit? We had a pig on the spit for our engagement party. Best way to feed 120 people ever!
Preparing the pig... Please note the axe and pliers. Essential pig-on-spit preparation tools.


Pig just starting to be roasted. This took about 6 hours or so, and some of the haunches were still raw when it was carved!

Thats looks awesome!

I would generally choose lamb for meat on a spit. Its got a bit more leway as to how cooked it should be. Friends of mine have lamb on a spit every christmas, and they just carve it off as it cooks, so the meat comes out in batches for an hour or so.

we went to Braza on Norton Street for a friends bdiddy the other week and it was a meat lovers paradise

some pics:

man that looks awesome!! is this place in sydney?

yup!

its on norton street in leichhardt

mmmm I love warm meaty salads.

This is a warm lamb and red wine salad.