Aussie Ora Posted September 22, 2019 Report Posted September 22, 2019 Got a nice knuckle from my butcher ..Gave it the hair dryer treatment. .after scoring gave it some salt to dry out in the fridge over night. . Got Ora up to .. After two hours I made up a beer ,salt and honey baste. .. After 4 hours looking good ..stay tuned lol Sent from my SM-T835 using Tapatalk 2
Aussie Ora Posted September 22, 2019 Author Report Posted September 22, 2019 Looking good ..Ready for a rest..Sent from my SM-T835 using Tapatalk 7
tony b Posted September 22, 2019 Report Posted September 22, 2019 Awesome! Know it was crazy good, just by looking at it. 2
Basher Posted September 22, 2019 Report Posted September 22, 2019 Looks good Aussie. Did it crackle up?Sent from my iPhone using Tapatalk 1
Aussie Ora Posted September 23, 2019 Author Report Posted September 23, 2019 Yeah mate it did with the prep I gave it .it's a bit harder on the KK given it's moisture retention which I love .not had knuckle in ages forgot how great it is and cheap Looks good Aussie. Did it crackle up? Sent from my iPhone using Tapatalk Sent from my SM-T835 using Tapatalk
Aussie Ora Posted September 23, 2019 Author Report Posted September 23, 2019 And plated with a potato bake.Sent from my SM-T835 using Tapatalk 2
MacKenzie Posted September 23, 2019 Report Posted September 23, 2019 Aussie, dinner is looking super tasty. 1
Bruce Pearson Posted September 23, 2019 Report Posted September 23, 2019 Looks delicious Aussie! Hey I got a knuckle sandwich once LOL 1 2
Aussie Ora Posted September 24, 2019 Author Report Posted September 24, 2019 That's funny Bruce love it I find they don't taste the best maybe once is enough.lol Looks delicious Aussie! Hey I got a knuckle sandwich once LOL Sent from my SM-T835 using Tapatalk 1
tony b Posted September 24, 2019 Report Posted September 24, 2019 I fell in love with pork knuckle in Germany back in the early 80s. I've never tried to make it. 1
Aussie Ora Posted September 24, 2019 Author Report Posted September 24, 2019 Give it a go mate I fell in love with pork knuckle in Germany back in the early 80s. I've never tried to make it. Sent from my SM-T835 using Tapatalk 1
tony b Posted September 24, 2019 Report Posted September 24, 2019 Just need to source it. Will talk to my local butcher or check Porter Road. 1
BalconySmoken Posted October 8, 2019 Report Posted October 8, 2019 I have to give that a go; one of the few cuts here that doesn’t require extending the mortgage 1
Aussie Ora Posted October 8, 2019 Author Report Posted October 8, 2019 It's ridiculous the price meat is especially the cheap cuts .farmers a getting killed off by supermarkets. But give it a go it's a nice cut tastes great I have to give that a go; one of the few cuts here that doesn’t require extending the mortgage Sent from my SM-T835 using Tapatalk
Basher Posted October 8, 2019 Report Posted October 8, 2019 Aussie this cook really resonates with me.I love the challenge of taking what is considered rubbish meat and turning it into food for royalty.Quite literally turning a pigs ear into a silk purse!It looked like there was a fair bit of shank in that knuckle, and a good find.For years here the cheap cut was brisket, until the low n slow started taking off only 10 years ago.I see now locally the cheap meat is lamb flaps. Any ideas how to cook these? My old man reckons you have to double fry them, surely there is a better way?Sent from my iPhone using Tapatalk 1
Aussie Ora Posted October 9, 2019 Author Report Posted October 9, 2019 I get on well with my butcher got him to cut that off for me .cost bugger all $22 .dollars I think . Check this out. https://www.livestrong.com/article/513107-how-to-cook-lamb-flaps/ Aussie this cook really resonates with me.I love the challenge of taking what is considered rubbish meat and turning it into food for royalty.Quite literally turning a pigs ear into a silk purse!It looked like there was a fair bit of shank in that knuckle, and a good find.For years here the cheap cut was brisket, until the low n slow started taking off only 10 years ago.I see now locally the cheap meat is lamb flaps. Any ideas how to cook these? My old man reckons you have to double fry them, surely there is a better way?Sent from my iPhone using Tapatalk Sent from my SM-T835 using Tapatalk 1
