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David

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David last won the day on January 8

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  1. Turned out great thanks
  2. Turned out great thanks
  3. Out of interest, what did you go with?
  4. Spent a bit of time in Iceland working and have got to say the Lamb is exceptional.
  5. Not been on for while. Just thought I would post my intended cook for tomorrow. Had a Black Truffle delivered from Italy and have put it between the skin and the meat of a Label Anglais Special Reserve. Cooking on the Kamado tomorrow.
  6. £14:49 everywhere else that I’ve seen.
  7. Weber briquettes are £11.49 for 8kg at Go Outdoors.
  8. David

    Lamb Keema Curry

    Nice one, I like my keema and peas with Bombay potatoes. Mince and tatties Indian style.
  9. David

    Tongs

    I use ‘Raymond Blanc’ tongs. I have had the current pair for at least 6 years. I always look after Christmas for deals. They have been washed in the dishwasher probably 3 times a week and I have never had any issues with the working mechanism.
  10. I saw singles at about 4.5kg which I think was about £34, I did see a huge pack at 9kg and as Ice mentioned this must of been a double pack.
  11. David

    Char Sui Pork Belly

    Yes, it’s Shaoxing wine. You can use dry sherry as a replacement but I think it is just not quite the same.
  12. Went to my local Makro / Booker yesterday and noticed that they were selling full packers Briskets.
  13. David

    Char Sui Pork Belly

    Received 1kg of salt aged Hampshire belly pork. Marinated for 48 hours with oyster sauce, 5 spice powder, honey, sugar, garlic, light and dark soy, Chinese cooking wine. ( the skin was kept dry). Pricked the rind with loads of holes (careful not to go too deep into the fat layer). Wrapped the meat area with foil leaving a lip of about 1cm above the rind and covered the rind with sea salt. Cooked on the Kamado until internal of about 90 degrees C. Removed heat deflector and got the coals hot, removed the salt and foil from the pork and cooked rind down over the coals.
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