AUSTRALIA'S ORIGINAL AND BEST CAMP OVEN AND OUTDOOR COOKING CAMPING AND LIFESTYLE FORUM

Nov 30^th, 2008 at 7:33pm

Stew Offline
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Hi all,

Here is tonights dinner.... Standard Pork and veg. Yum. Wink

Stew

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Reply #1 - Nov 30^th, 2008 at 7:34pm

Stew Offline
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And the rest......

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Reply #2 - Nov 30^th, 2008 at 8:42pm

Crazy Dog Offline
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Bloody good show old man ! What!!!!

Looks really good..well done.. slobering over the keyboard now...

Grrr!!! Cheesy

I love small, furry, defenseless little animals - especially in gravy!!!

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Reply #3 - Nov 30^th, 2008 at 9:25pm

LogFire Offline
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Good work Stew. Would love a feed of pork Tongue

but the apprentice doesn't eat it & I can't eat the lot. Good to see you economising on heat beads in these tough times. Keep up the good work.
LogFire

I have gone off to find myself. If I get back before I return,keep me here.

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Reply #4 - Nov 30^th, 2008 at 9:35pm

Mackerel Whisperer Offline
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Looks spot on Stew, Nice work

Jono

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Reply #5 - Dec 1^st, 2008 at 6:49am

TBF Offline
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A feed fit for a King.
Good job there Stew.

I love Pork..ooo the crackling.

The only trouble is..it takes the express track down the tucker tunnel.
So I don't cook it very often. Sad

bugga

Aart

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Reply #6 - Dec 1^st, 2008 at 8:00pm

Derek Offline
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Well done Stew. Roast pork and roast lamb are on top of the roasting meats for me to.

Retired
Camp Oven Cook

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Reply #7 - Dec 2^nd, 2008 at 10:10am

Robbo Offline
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Cant go wrong with the roast Porky Stew.
I,m with Aarty......Mmmmmmmm Crackling Smiley

Robbo

May your glass be ever full.
May the roof over your head be always strong.
And may you be in heaven
half an hour before the devil knows you're dead.

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Reply #8 - Mar 11^th, 2009 at 9:57pm

Mackerel Whisperer Offline
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Had a roast leg of pork tonight. It was the best crackling I have ever done thanks to a tip from my butcher mate. He told me the trick was that before I cook it sit the pork on the sink skin up and gently pour a jug of boiling water over the skin real slow. He says it seals the skin where it has been scorn and locks in the juice. I cooked it as usual (salt & oil) after doing that and it turned out the best crackling.

I'm not sure if this is a common thing to do but the first I have heard of it. Will be very interested in feedback.

Thought I would post it here to keep all ideas in the one place

Cheers

Jono

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Reply #9 - Mar 11^th, 2009 at 10:21pm

rebelcook Offline
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Stew, Roast and taters the only way to go the reb USA

OH im glad to be in the land of Cotton where the Old Black Pot was Not Forgotten !

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