Grilling - Page 7 - Recent Questions, Troubleshooting & Support
Tears in a trampoline net
You can use a patch, but most trampolines fabric is made to stretch, and a patch interferes with that often transferring the stress to another location causing additional wear on the fabric. Best thing to do is to simply replace the entire mat. The weather is pretty ******* them.
on Dec 27, 2017
I have a 3 kilo loin pork to cook on my weber.How long will it take to cook
First of all get it fairly close to room temperature. Heat the Weber to as hot as it will go. Sear the meat on all sides until you have grill marks. Reduce the temperature to around 200, use a quick-reading thermometer to check the meat until it's up temperature (see your local cookbook for the correct number). When it's within 10 degrees of what you want, stick it in a 170 oven to rest and finish.
on Dec 24, 2017
Australian boneless rolled leg pork after high heat to crisp crackling what celsius temperature and for how long
Hello, Grace -
I found the following information from the United Kingdom website for Delicious Magazine:
Note: The cooking time is dependent upon the weight of the boneless pork leg. See below.
- Allow the meat to come to room temperature before you cook it.
- For good crackling: make sure the skin is very dry before you cook it. Put the joint in the fridge, uncovered, to help it dry out. Score the skin before roasting - this allows the fat from underneath to bubble up, crisping the skin as it does so. Use a Stanley knife or a very sharp kitchen knife and, taking care not to go through to the flesh, make incisions 1cm apart. Sprinkle the skin liberally with salt just before you put it into the hot oven. If salted too far in advance it will attract moisture.
- Cooking time: start roasting pork at a high temperature (240°C/ fan220°C/gas 9 or as high as your oven will go) to get the heat through to the centre of the joint, and get the crackling off to a good start. After 20 minutes, reduce the temperature to 180°C/fan160°C/gas 4 and continue to roast for 25 minutes per 450g.
- Knowing when pork is cooked: pierce the centre of meat from the underside of the joint with a fine skewer. There should be no traces of pink left in the juices. Clear juices indicate the pork is sufficiently cooked, but that the meat will still be beautifully moist.
- Always leave meat to rest before carving.
on Dec 21, 2017
Grill not lighting propery. It either does not
Check for grease on the spark electrode-- does it showa large spark or not ----
try to light bbq with a match or bbq igniter ---- i would be shocked if it is a gas issue but if it lights it will be a bad igniter. ensure the sparking tips are clean and not broken
on Dec 20, 2017
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