Food thread

[Buttface]

Here’s a tip for those who wanna try some spit pig. I bbq a lot usually and have a pretty smick bbq comes with a rear burner in the back wall of the bbq just above the plate and grill, makes rotisorating a bit shorter and guarantees crispy skin. Anyway back to the pork. Get a pork loin rib rack, get the butcher to cut both the ribs and the skin cap off and then tie them back on in place. This way your meat is fully protected by skin or ribs and won’t dry out the meat. Get it on the spit for a couple of hours. Now that I have a back burner this part is easy, but you need to pile your coals up under the meat a bit to turn the up the heat for the crispy skin. I do this for the first and last half hours. Be sure not to cause any flame as flame is your enemy coal or deflected heat only. Use a thermometer and when she’s medium get miss piggy off to rest for a good 20 mins. Remove the ribs and the crackling before the resting or it won’t be crispy. After resting carve her up and eat your bonus ribs.
Depending on the size it feeds 6 or so. Do two of them if required for big family.
Happy Xmas and a merry new year everybody.

 

[tony soprano]

Chatswood is my favourite food area think I'd go broke if I lived there.

 

[Cobarcats]

Chatswood is my favourite food area think I'd go broke if I lived there.

That's one of my old stomping grounds Tony, I lived at Willoughby.
The Great Northern Hotel was the only place to go when I started stepping out. Surely it's still there?

 

[Merlot]

Here’s a tip for those who wanna try some spit pig. I bbq a lot usually and have a pretty smick bbq comes with a rear burner in the back wall of the bbq just above the plate and grill, makes rotisorating a bit shorter and guarantees crispy skin. Anyway back to the pork. Get a pork loin rib rack, get the butcher to cut both the ribs and the skin cap off and then tie them back on in place. This way your meat is fully protected by skin or ribs and won’t dry out the meat. Get it on the spit for a couple of hours. Now that I have a back burner this part is easy, but you need to pile your coals up under the meat a bit to turn the up the heat for the crispy skin. I do this for the first and last half hours. Be sure not to cause any flame as flame is your enemy coal or deflected heat only. Use a thermometer and when she’s medium get miss piggy off to rest for a good 20 mins. Remove the ribs and the crackling before the resting or it won’t be crispy. After resting carve her up and eat your bonus ribs.
Depending on the size it feeds 6 or so. Do two of them if required for big family.
Happy Xmas and a merry new year everybody.

im running off with the ribs n crackling,good luck catching me

 

[Buttface]

im running off with the ribs n crackling,good luck catching me

There’s no need for you run off with it Merlot, you’re welcome, I’d put on an extra one just for you and to make sure you stayed for the pav. My Mrs kills at desert brother. Happy new year to you mate.

 

[Merlot]

There’s no need for you run off with it Merlot, you’re welcome, I’d put on an extra one just for you and to make sure you stayed for the pav. My Mrs kills at desert brother. Happy new year to you mate.

aww shucks,thanks.happy new year Mate,lets hope its better than the last few.be good if mother nature was gentle towards us again

 

[Buttface]

aww shucks,thanks.happy new year Mate,lets hope its better than the last few.be good if mother nature was gentle towards us again

Yeah, I reckon Lady Luck has always stayed close to me, but right now I could really do with and extra shower.

 

[Merlot]

Yeah, I reckon Lady Luck has always stayed close to me, but right now I could really do with and extra shower.

feeling soiled n dirty ?

 

[Buttface]

feeling soiled n dirty ?

Yeah sorta.

 

[tony soprano]

That's one of my old stomping grounds Tony, I lived at Willoughby.
The Great Northern Hotel was the only place to go when I started stepping out. Surely it's still there?

Not sure mate I only go into town for a feed.

 

[Cobarcats]

Not sure mate I only go into town for a feed.

The GNH was the best for steaks.

 

[tony soprano]

The GNH was the best for steaks.

Chatswood best for Asian food now. Real authentic stuff there.

 

[Tim Sheens]

Falafel is very underrated man

Back in the day I'd like a beef Kebab with Falafel on it.

My top 3 takeaway is definitely...

1 Kebab
2 Oporto
3 whatever else really, maybe Maccas or Subway 😂

"whatever else really", says it all.

Hardly ever get take away unless travelling, and whilst I don't consider myself as much of a cook, my young bloke enjoys pretty well everything that I give him, so that's all that matters.

 

[Demps]

A visit to a pizza shop in Leichardt 🔥

 

[Kaito]

Spanian killing it with the reviews bro,
Next up he has to do manoush @Demps
or gozelme. Maybe even some Asian
cuisine the way things are trending

 

[Demps]

Spanian killing it with the reviews bro,
Next up he has to do manoush @Demps
or gozelme. Maybe even some Asian
cuisine the way things are trending

Manoush has been done bra

 

[Kaito]

Didn't clock it Dempsey I'll watch
that right now haha. Spinach & Halloumi for the win. You know I don't eat meat it's a tough watch but I love food being made to be honest, I spent 3 hours on YouTube watching guys prepare brisket @Demps 😝

 

[Kaito]

Spanny big on the pickles & olives

 

[Kaito]

Halal & Kosher all day Brother