Made a damper and a pork roast today, and it wasn't too shabby for a novice I don't think.
The damper is the french onion savory, as posted by Sundryed,  I put beer instead of water, and did'nt use caster suger or powdered milk. Everything else was basicly the same, except I halved all the ingredients for the 2qrt co.
 The roast crackled up nicely with the hot water method, but a small portion of it was too low to crackle-up from the heat on the lid. It was an awkward cut of meat and I should have tyed it, or skewered it to hold shape better.
 Cooked both the damper and the roast on low heat for longer, and cranked it up for the roast in the last 20mins.

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And then

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Good looking crust on that Damper
Would go well with a Pumpkin Soup

Aart

My computer is on the blink
Didn't show me the roast post. (Did you modify while I selected it)?
Now that i've seen it...that looks very good indeed.
Not just for a beginner either.

Aart

See practice did help ;D ;D ;D ;D
hope it tasted as good as it looked [smiley=drool5.gif]

Daryl

TBF wrote on Jun 19^th, 2011 at 9:08pm:

My computer is on the blink Didn't show me the roast post. (Did you modify while I selected it)? Now that i've seen it...that looks very good indeed. Not just for a beginner either. Aart

Sorry Aart
That's probably because of my inability to load pics, as well as being a computer retard,and the fact that you answed my  first post too soon.
I've only been on a computer for just over 1 year, but you would'nt know that if you saw me, I swear you'd think I had been here at least 2 weeks longer.
69conroy wrote on Jun 19^th, 2011 at 11:46pm:

See practice did help ;D ;D ;D ;D hope it tasted as good as it looked [smiley=drool5.gif] Daryl

Sure did Daryl,
The little piece of skin that did'nt crackle properly was promptly torn apart, and shared by mine and the brothers dog. Everyone was happy and ate everything that was cooked.  :) Except for the mother-in laws tabouli and  lawn mowers salad. :-/