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Jonny5

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  1. I was thinking of making it not because I was unhappy with the sauces I could buy, but because I'd like a large quantity that was a bit runnier for when making large amounts of pulled pork so its easier to mix it through and coat everything. I got some Sweet Baby Rays on special offer from Tesco last time which is nice, I'll give Reds a go in future though.
  2. Did waaaaaaay too much pork. There’s probably about 2kg of leftovers I cooked it for 15 hours in the end as we went out and we’re longer than expected. Luckily I ran out of pellets so the smoker switched off rather than burning it to a crisp. I should probably have wrapped it earlier after all but it was still all good. Quick pic of it after I started pulling. I had to take out some of the bark as it was just too well done and really tough. By the time it had a good helping of sweet baby ray’s it was lovely and tender. I need to start making my own
  3. 10 hours in and we’re looking good. Ill give it another hour or so and then wrap it if it’s still stalled.
  4. It’s pulled pork time again. This time it’s 4.5KG so going to do it over night as we’re planning am to eat around 2pm. We’re doing pulled pork, Mac & cheese burgers so I’ll probably just reheat the pork when it’s time to assemble the burgers rather than trying to keep it hot. I’m also making it a “wet” one with bbq sauce mixed through the pork prior to serving. Can’t wait!
  5. The sale ends tonight, I’ll probably leave it until next time now.
  6. I’ve been considering Go Vacation in the sale for the kids too. Have you got it yet?
  7. I got this at the start of lock down and for one reason or another stopped playing. I went back to it last night and was hooked immediately. It’s just perfect evening chill out game.
  8. It will be a rental. It’s priced to be the same as a family visit to the cinema.
  9. Forgot about pictures of the pork but it was lovely and timing was perfect hitting the right temp about an hour before we were due to eat. I did get a shot of the crackling which went in the oven at 200 for about an hour. The good thing about having the butcher remove the skin is they get it nice and thin and also score it up for you. A bash with a rolling pin and it was ready to serve.
  10. It tends to be drier and harder/crunchier but still good. I salt it and leave uncovered in the fridge to dry it out and then cook in a hot oven.
  11. I cheat and remove the skin and cook it in the oven for crackling, I don’t think my Traeger would get hot enough to do it all in one.
  12. First cook on the Traeger in over a year! Keeping it nice and simple with a 2.5kg pork shoulder.
  13. I finished it last night and loved it. Best thing I’ve watched in the last few weeks.
  14. Jonny5

    Coffee

    I'd go for a bean to cup machine over a pod one. We swapped our nespresso machine for a delonghi bean to cup and now get beans from our local coffee roasting place. The pod coffee all ended up tasting the same and the limited edition flavoured ones were always rubbish. The only plus of the pods over a bean to cup was that you could make a nice single cup of decaf coffee (this was more of a thing when my wife & our friend group were all busy having babies).
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