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Cooking In My Weber Q (Read 27134 times)
 
Reply #160 - Jul 2nd, 2018 at 7:14pm

Derek   Offline
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Another boned chicken roll for dinner.  Finding these are very nice and of course you can vary the stuffing to change the flavour.

This one is stuffed with couscous and mixed herbs.

Have a teenage Granddaughter for the school holidays hence the “pile” of potatoes.  Grin

Photo on the Weber is a bit blurry due to the dark.
 

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Reply #161 - Jul 9th, 2018 at 7:02pm

Derek   Offline
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Still haven’t got any heat beads so cooked this piece of pickled pork in the Weber Q2200.

I washed the pork, tied it up then rolled it in brown sugar leaving it marinate for an hour before cooking.

Gave it some smoke with hickory chips.

Was delicious.
 

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Reply #162 - Jul 10th, 2018 at 8:16am

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looks very nice
 
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Reply #163 - Jul 10th, 2018 at 12:26pm

Derek   Offline
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I am not sure what part of the pig that cut comes from but it is unusually shaped.

Should have taken a photo before I tied it up.

Was nice on toasted sandwiches as well.
 

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Reply #164 - Aug 2nd, 2018 at 2:40pm

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I bought these little babies in Coles at Alstonville.  They are marketed as pork shanks.  Have never heard of that cut of meat before.

All I did was score the skin, rub in garlic infused olive oil and sprinkle with sage, salt and pepper.  Into the Weber Q at 180 degrees for 3 and a bit hours.

Not even sure what I’ll eat them with yet.  Might just let them cool down and hook into them.  Cheesy
 

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Reply #165 - Aug 2nd, 2018 at 3:49pm

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Ended up having an early dinner.  Cheesy
 

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Reply #166 - Aug 2nd, 2018 at 10:00pm

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I also have not heard of that cut of meat.  Sure look good and I bet very tasty.
 
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Reply #167 - Aug 2nd, 2018 at 10:25pm

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Pork Shanks will be the next best thing from the butcher.
Lamb Shanks, Beef Cheeks and Pork Belly have had their run.
 

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Reply #168 - Aug 3rd, 2018 at 8:52am

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they look like ham hocks before they are smoked
 
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Reply #169 - Aug 3rd, 2018 at 9:08am

Derek   Offline
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This morning I did some searching around the net.

I didn’t think they were hocks as I have used smoked hocks in soup many times.

I wish now I had of taken more photos as these did not have skin all around them like a hock or pork knuckle does.

The image below shows that they are normally called a shank end and are cut from above the hock, hence the lack of skin.

I cannot even recall how much they cost now but I think they were $14.99 a kilo.
 

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