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• #28278
Leftover pie.
3 Attachments
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• #28279
Sorry Al but that’s making me feel a bit queasy!
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• #28280
Haha! It was lovely!
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• #28281
That pie looks lovely @Fatberg
I’m cured btw..
did nought today..
total recovery mode.. -
• #28282
Success! Resting for the moment, looking forward to seeing how it tastes... #porchettawatch
1 Attachment
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• #28283
oooooooh yes
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• #28284
Tasted incredible, I also smoked some last minute beef ribs which came out much better than expected...
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• #28285
Sister-in-law and her boyfriend rocked up to ours at about 9.30am with a big slab of beef ribs, I'd only just put the pork in so I quickly got some coals going in the chimney, soaked some hickory chips and started getting some rub on the ribs... The ribs got two and a half hours in the smoker then wrapped for an hour in the oven on full power (while I tried to crisp up the porchetta)... That wasn't working quickly enough so I did the hot oil thing, which was absolutely fantastic... It was like fucking magic...
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• #28286
Fuck yes.
I got to try again and do it right
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• #28287
Looks like this is going to be our new year's eve meal. Anyone got a good (and easy) cornbread recipe?
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• #28288
Hmm. Dredgealicious.
This works for me - bacon optional but will require a well greased pan
Ingredients
• Bacon lardons
• 1 egg
• 1 cup half milk half buttermilk
• 1 cup fine yellow cornmeal
• 1 cup plain flour
• ½ cup sugar
• ½ tsp salt
• 1 Tbsp baking powder
• More butter
Method- Fry bacon lardons till light golden in cast iron skillet, drain fat into bowl
with egg, milk and buttermilk, mix well. - Mix dry ingredients.
- Add wet ingredients and incorporate.
- Pour back into hot bacon skillet. Bake till done, around 25-30 mins at
190C. - Remove and smear with extra butter.
- Fry bacon lardons till light golden in cast iron skillet, drain fat into bowl
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• #28289
Slightly less bacon-y option.
https://thepioneerwoman.com/cooking/skillet-cornbread/
Skillets are a thing. For shortening in the recipe read that as 'fat' - lard would be a good substitute.
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• #28290
Mmm, love cornbread... A mate from Memphis was studying in London for a year, his mum would send him cornbread every couple of months... I don't think he would've survived out there otherwise...
I'm gonna make some!!
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• #28291
Will be good with those short ribs....
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• #28292
There's no time!!! Those short ribs will be gone by tonight... Gently fried off in a skillet with BBQ sauce and thrown in a soft toasted and buttered bun... Mmm...
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• #28293
Also - whoever recomended Max's Sandwich book on here.... Thank you. Got a copy for Xmas and I think that #sandwichuary is about to start.
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• #28294
Cheers. I've had that recipe bookmarked for a while, didn't realise how long.
Cornbread ingredients have been purchased. Eaten a lot of it in the US before but never made it so hoping for the best.
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• #28295
Looks great, but the kitchen decor >>>>>>
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• #28296
^ lol!
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• #28298
sounds like you need a better crowd for next time.
better crowd:
- hatbeard
- hatbeard
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• #28299
Top work.
What cornbread recipe did you end up using? Just curious.
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• #28300
Went with the non-bacon option
https://thepioneerwoman.com/cooking/skillet-cornbread/
(although at 190 in the oven, the recipe suggested a much higher temperature).Surprised how easy it was and how good it was.
The best are always from food trucks, usually following the various Porchetta fairs around the country (aka Sagra della Porchetta)