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!
Sorry for only replying now. Always behind schedule and the harder I try to stay on it, the more I struggle.
That sounds just divine. I love it. My other favourite is any steak, marinade with pepper, olive oil, lemon juice, and balsamic vinegar. That never disappoints.
That's ok, I've been so caught up with work I haven't been active for quite some time. I was in a great flow, but I feel a bit bedraggled and turned upside down at the moment.
Ah yes, let me pause to reflect on the perfect steak.
Salt, pepper, and or mustard seeds and olive oil = perfection
However, Gosh that does sound amazing! I've never tried the balsamic vinegar but now I'm intrigued! I'll have to give it a go for sure!
For sure! The balsamic vinegar is a great addition. With some steak, it just does something beautiful. It feels so strange, I have been doing it like that my whole life, so whenever I eat steak without it, something always feels lost.
I love the addition of mustard though! When you cook any meat with mustard, the condiment or the powder, something beautiful happens. A roast in the oven coated with mustard and then the gravy made with ample of the meat-juice-mustard-sauce, is something heavenly!