Oh. My. God. That looks AMAZING! I wonder if I can do this in the weber?
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Thank you so much! I am sure you can, it will just take some working out how long you need to cook it for and the temperature control! I have bad luck with Weber's, so I have no idea how to work with them.
Well, the 1st thing we've done is the gammon and that was amazing. I think it's kinda trial and error, but also helps to pick up tips from people who know what they're doing 🤔🤔😉😉 my brother in law makes AWESOME stuff every weekend. I'm always super jealous when he posts on Facebook.
Sorry for the slow reply! What a week.
In any case, for sure! Cooking is all about trial and error and finding the perfect balance of technique and recipe and improvisation with your own equipment. I am sure if you know the heat adjustments and how your weber works, you can slow cook a big piece of tough meat for a couple of hours to make the best pulled pork (or beef) you have ever had!
Oooooh we don't have our own one yet, this one was borrowed absolutely, temperature control is paramount. This one was old so getting that right wouldn't have been possible. Luckily we only did the glazing part on the weber. As for a pork belly, I need a controlled environment to get that meat juicy and the crackling just right.
Sorry for only replying now. Crazy week!
Oh yes, for sure. Temperature control is everything. If you cannot do that, you will end up with either raw inside or dry inside. Pork belly roast, if you get that crackling right, is something from heaven!
Oh absolutely. I stole a trick from Jamie Oliver that works every time. My own magic, is whether it's a piece of gammon or a pork belly, I stick it in a pot of cider 24 hours before roasting. It's obviously only the gammon that I boil, but that soak does something amazing to the meat on both very different roasts.
I stick it in a pot of cider 24 hours before roasting
Is this the Jamie Oliver trick?
That sounds really interesting though! Might try it out. When I braai meat, I always soak it in copious amounts of lemon juice, always makes the meat juicy and tender. Especially lamb/mutton.
Yes! Lemon juice, white or rose wine, garlic, salt and rosemary or lamb and mutton. Let that soak overnight and even mutton chops are tender!