Food

Cheers Chris, that recipe looks great (and super easy).

Yeah - note that's in imperial rather than metric so don't forget to convert.

I think adoubletap/Olly posted some good slow roast pork recipes a few months back...

Very jealous of your porky haul!

I think adoubletap/Olly posted some good slow roast pork recipes a few months back...

Very jealous of your porky haul!

Yup, i definitely remember reading a few... hopefully i'll have a couple to choose from!

The porky haul is going to be amazing. Last year they had to buy a whole new chest freezer just to fit it all in :)

Shoulder = pulled pork win.

I do mine in a wood-fired hot smoker but I think DJ and adouble have experience of doing it in the oven. You need to make up a good BBQ dry rub and go for long, slow cooking and a long rest period. I like Carolina style vinegar sauce Aroogah faints which is quite thin but nicely piquant. And soft rolls, slaw, beer etc.

For a special easter lunch I'd do the loin, chined and stuffed (thyme, breadcrumbs, maybe apricots?), tied, scored and crackled to kingdom come. Alleluia.

Went to this new pop up burger place last night

trolololololol

Shoulder = pulled pork win.

I do mine in a wood-fired hot smoker but I think DJ and adouble have experience of doing it in the oven. You need to make up a good BBQ dry rub and go for long, slow cooking and a long rest period. I like Carolina style vinegar sauce Aroogah faints which is quite thin but nicely piquant. And soft rolls, slaw, beer etc.

For a special easter lunch I'd do the loin, chined and stuffed (thyme, breadcrumbs, maybe apricots?), tied, scored and crackled to kingdom come. Alleluia.

I'm just not a huge fan of vinegar based BBQ sauce. I think that I'm a supertaster of vinegar as on my palate it just overpowers absolutely everything and I get little taste from the the other spices in the sauce or on the meat. I prefer my my vinegar hit in the pickles to be honest as I can control it a little better. It's a personal preference thing. The church of BBQ is broad.

(BBQ is not the same a grilling though. The "grilling = BBQ" heretics will get a smoky jihad called down on them.)

Yep. US to UK translator:
BBQ = hot smoke
Grill = BBQ
Broil = grill
Cook = deep fry*
*also applies to Scotland

Shredded the oxtail off the bone and added some cannellini beans.

Great success!

US to UK to Oz translator:
BBQ = hot smoke = Proper fire BBQ outside
Grill = BBQ = the section of the BBQ unit which gives your food the grill lines. "I'm gonna BBQ it on the grill, Sheila"
Broil = grill = mate, what are you on about?
Cook = deep fry = stick it on the barbie

Shredded the oxtail off the bone and added some cannellini beans.

Great success!

That looks fantastic, butter beans would be even more awesome...

Chilli Pepper Pete has some amazing amout of chilli related stuff.

Yesterdays shopping... Hello Red Texas Chilli! (Recipie from forum poster btw.)

Sriracha sauce... win.

Make fried bread with it and top with sardines for cheap and cheerful belly filler

Pan fied, I mean... not that deep fried garbage.

Texas Magazine appoints first barbeque editor. From the New York Times:

On Thursday, Mr. Vaughn became a walking milestone in the history of Texas barbecue when Texas Monthly announced that it had hired him to be its first barbecue editor, a position that exists at no other magazine in America. National barbecue experts said Mr. Vaughn would be the only full-time barbecue critic on
the staff of a major newspaper or magazine. He will be part of Texas Monthly's ever-expanding barbecue franchise -- the magazine has its own dedicated barbecue Web site, a barbecue finder app for cellphones and a once-every-five-years behemoth issue that lists the state's top 50 barbecue joints. It holds the annual BBQ Festival in Austin, which last year drew a crowd of 3,000.

http://www.nytimes.com/2013/03/24/us/texas-monthly-hires-full-time-barbecue-editor.html?ref=dining&_r=0

I want to move to Texas.

I will have to install the barbeque finder app for the next time I am in Texas. I wonder if they are doing a global edition?

Fucking hot there but you won't have any trouble finding good BBQ. Or good food anywhere really.

I've spent time in both Houston and Dallas and neither struck me as the most cycle-friendly cities. Can't speak about Austin.

Austin is better but Houston is improving as long as you're within the Heights/Montrose area. Some of the old cargo rail tracks have been turned into cycle paths.

I assume you've been to the BBQ hall of fame at Goody's in Houston? There are also some amazing Vietnamese places to recommend as well.

I went to a couple of BBQ places in Houston, though was taken to them as opposed to seeking them out so can't recall which ones other than the ubiquitous Pappa's.

And riding in Texas, I spent two weeks cycling/commuting across central Houston when I had to work in our office there, riding from the hotel near Galleria to downtown, via River Oaks and straight across and it was fine. Once you left the central ring though it was nothing but cars and 4x4s everywhere.

Houston was such a shithole when I went, though Montrose / University did have a couple of nice bars and the Rothko museum was cool.

I went to Blacks in Lockhart last year and Salt Lick - the Lick was unreal, so good, all you can eat. Fuck! But Looking forward to trying to go to Franklin's in Austin in May. Any eating recommendations outside of the obvious around Austin?

Depends on where you are in Houston - but there are large parts of it that are quite bland. It still has more character than Dallas.

I graduated from the University next to the Rothko chapel and know that area very well. The DeMenil collection is amazing if you like your surrealists.

You'll like Franklin's.

Here I am minding my own business in China and I get a tweet from @1garethwynjones you know the kind "oh have you seen this video etc etc". Well this time I decided to click on it and....
http://www.youtube.com/watch?v=-VXauxePfgk&feature=youtu.be

this is the guy that sent me the tweet, a hill farmer in rural wales. For a Welshman living abroad it was pretty moving. Welsh lamb is the finest in the world and it's people like Gareth that spend their whole lives working hard so we can enjoy it. Anyway thought I'd share it and try and encourage people to buy Welsh lamb and help out local farmers.

That looks fantastic

That looks like vomit in a tupperware!

I bet it did taste great though.

Just had a burger at http://www.rotarybardiner.com/

It was sick. One of the best burgers I've ever had. Think Lucky Chip still holds the crown, but this is def the runner up.