^ I cut mine in two
Printable View
^ I cut mine in two
Try quarters it lets the rub get into the meat that way, Also try adding a little of this...Quote:
Originally Posted by malmomike77
Attachment 101769
^ i'll stick with 2, thanks for red btw :)
What time is the eta? 8.30pm tomorrow, hopefully the blob won't still be ranting. Look forward to seeing what's leftQuote:
Originally Posted by Edmond
Hmmm; interesting: look forward to results.
Fixed that for you:)Quote:
Originally Posted by Edmond
4000 degrees your kitchen, oven "glove" pinifore and finest bone china will melt, is it possible Edmond speak with porked forked tongue, Shirley Knott?
I recall a pal of his Mao offered finest plates if I used the rub, all I got was China in my hand, and it tasted Minty like the marine aid been revalved under a green Ute!!
T'Pau - China In Your Hand (Official Video) - YouTube
Spose poof of pudding will be revealed in due course
This is about as enlightening as one of Chitty's threads right now.
8 hours to go, getting through it.
^ Yes. It is actually a very technical process.
The science behind it is actually quite interesting.
Another 4 hours and they will enter the state that is scientifically known as the aging-snub-one tenderness range.
The slightest poke and they will just fall apart.
:yup:
Jeez, ao's really living rent free, eh? :D
How ironic.
A fantastic way to live, in fairness. :yup:Quote:
Originally Posted by cyrille
This morno:
https://i.imgur.com/TiGfGsw.jpg
https://i.imgur.com/3ZHxP8g.jpg
https://i.imgur.com/XCdz9G1.jpg
https://i.imgur.com/Kxobtji.jpg
https://i.imgur.com/IhNraxc.jpg
Pop back in every hour or so to give it a lil Lulu around.
:yup:
^
Is that chopped Jalapeno with the onion or green bell pepper?
:yup:Quote:
Originally Posted by PAG
PussyQuote:
Originally Posted by Edmond
like the local lasses and asses if well oiledQuote:
Originally Posted by Edmond
So now they're at the perfect point in the aging-snub-one tenderness range.
The slightest poke and they just fall apart.
The best Three R's since Ronaldo, Rivaldo, Ronaldinho.
Remove.
Reduce.
Retire with a beer.
Remove, brush with a smidgen of honey, and do 'em at 3 minutes at 4000 degrees C in the oven to char.
https://i.imgur.com/E0lO9JW.jpg
They melt apart with 2 forks.
Get their sauce on high and add.
https://i.imgur.com/ePBuP1O.jpg
Reduce to yer desired consistency.
https://i.imgur.com/ZAoNfZq.jpg
We'll Christen 'em in a bit.
Roll with coleslaw for Eddo, roll with jalapeno salsa for Edith.
Would be rude not to have a lil taster first, eh.
https://i.imgur.com/eu1xZHV.jpg
The spicy, slightly tangy, cumin-y, pepper-y, BBQ-y + very slight pineapple-y sauce is magical. :tumbs:
Not so much as a trace of cyanide. :yup:
so its taken you 30 hours to reduce 1kg of pork to 120 grams :)
But what a 120 grams! :yup:
Or that could just be one ladle put into a plate/bowl thingy to taste.
I'll go with the 120 grams, option.
Nice job Ed, Heard from Redhaze today, he said that the mountaintop retreat he owns in the Rockies that is completely off grid is where he summers, while relaxing in his hideaway on Nga Trang during the winter is pretty much his life now.
:smileylaughing:Quote:
Originally Posted by Edmond
Magnifico.
Although what happens if you fancy seconds?:)
^ you start with 4 kgs :)
Edith ballet danced off to bed, so left to pull me pork on me own.Quote:
Originally Posted by Edmond
https://i.imgur.com/X89mQd9.jpg
https://i.imgur.com/yZsHFaB.jpg
https://i.imgur.com/wZ0HKCo.jpg
Into ze fridge.
Jalapeno salsa wraps with lettuce, diced tomato, cheese and 2 cups of Chiapas Coffee for breakie at around 2pm mañana. :yup:
Would this work with a 2 kilo beef roasting joint?
Pulled beef butties!!
Actually, yes, it does.Quote:
Originally Posted by Joe 90
But probably not for you. :)
Attachment 101838
Chitty's version
Carnitas is the Mexican dish of pulled pork crisped up under the broiler at the end. Seeing that old EddieLu was kind enough to mention me a few times I thought I would post up my Carnitas. Mexicans dont use bread rolls but rather tortillas. So the meat is wrapped and rolled with salsa, beans, guacamole or whatever you would like to include. Simply sliced onions and cilantro is very popular as well. From about a month ago.
Attachment 101840
^Quote:
Originally Posted by aging one
https://media.istockphoto.com/id/951...FWxUsNQs-rzrQ=
I love me some Carnitas!Quote:
Originally Posted by aging one
The pulled pork looks very nice.
The wife does a brown pork, you know the sino-Thai dish; cheap and easy; always enjoyable.
Attachment 101841
^ Yup, the kid loves it.
I believe it's also normal, once the pork has been 'pulled', to crisp it up in a skillet.Quote:
Originally Posted by aging one
Either way PAG, my oven has a much more even low heat than any of my stove top burners. So I used the oven for the Carnitas. Simply carried on with the oven's broiler to crisp them up, not to long as you want the outside a bit crispy but the inside soft and moist.Quote:
Originally Posted by PAG
I meant to post up the pics from my trip to Mexico City a few years ago and compare it to the Mexican stuff we've had in the States. The two are quite different, aren't they?Quote:
Originally Posted by aging one
To be honest, I probably preferred the US stuff :), but, dear me, it was street food heaven if you like your tacos, quesadillas etc.
And the prices! Oh, the prices!
Lol, fooking coward. Lift yer game eddo, should of been a jalapenoQuote:
Originally Posted by bsnub