Well done Sue. Your drone work was really good. The Flinders Ranges are superb, though it can get chilly at night. Speaking of the cold weather it snowed here today in the snowy mountains. Enjoy your week.
Good drone flying Sue 😀. I’m so excited that you are heading into the Flinders, I love it there and can’t wait to see your footage and adventures. One of the most unique and stunning landscapes in Aus. And the pure silence is something special ❤❤
Thanks for another great episode. Sue u did a great job droning. An thumbs up for wanting g to be more involved with the driving. Towing, reversing an parking are all things that make me nervous but I want to learn so I can also take part in the shared responsibilities that come with travelling, when we get to👍👍👍👍
Tips for crackling on weber, take out of packet when cold put on a rack score it more if you want, pour boiling hot water over rind, opens it up more, paper towel dry, rub olive oil over rind pepper and crap loads of salt, turn weber on flat out, cook it on a rack and put foil under rack so not direct heat, heat for 20min. Then put pork on rack leave flatout and dont lift lid for 30min, then turn down to around 1/3, cook to desired temp inside, let rest and enjoy 🍺🍺
Pork crackle - my wife always tips boiling water on the rind, until it starts to open up/shrink. Dry thoroughly with paper towel, then oil and salt. Cook at the highest temp for 30 mins, check and repeat if more crackle needed. Once you have perfect crackle drop heat to about 170 until cooked through.... You'll have perfect crackle and juicy meat! 😊
Great job Sue on the Droning and good job towing I learnt to tow our caravan in SA on the Nullabor (I have towed trailers) and learnt to back the van in in Norseman while it was early in the day no one was there.
What an amazing episode, love that Sue is having a go at everything. I am learning to fly the drone too! Can’t wait to see what the Flinder Rangers have to offer🧡💥
Cooking the pork, bbq really hot to start with, don’t use the pan, use the trivet with the tray ( or alfoil with slits in it) underneath . Put pork, crackle side down on trivet. Oil not needed salt if you want. Cook like that keeping a eye on it so it doesn’t burn, turn it over and turn it down if necessary. I use a baby Weber. It’s never been a “hot” bbq and I cook everything flat out and no it’s not burnt. always have crackle provided there is a good fat layer. Good luck ❤
Wow we live in the most beautiful country! That footage was spectacular. From that amazing beach footage to the beautiful mountains. How fabulous are our our farmers- those ploughed paddocks were fantastic and the countryside, even though dry just beautiful. Sue great job Derek for the pork i airways have my oven up really high like really high for about 45 minutes but it’s tricky but great job. Thanks again for sharing. Really great episode.
@@suelandolt6840 Hi Sue and Derek, from memory I believe thatit starts when you leave Jamestown heading towards Flinders till ya get too the intersection to turn right to Hawker Love ya content guy's keep it up Cheers, nice flying sue ya must have a great coach . Derrick I'm guilty of the same thing with tyres, was doing my head in for several kms then the big light above me came on lolooo. Safe travels
Flinders Ranges has my ❤ Good on you Sue for wanting to try. I need to learn to tow🤦🏼♀️it’s scary…. BTW I know where you were headed…how did you end up on that dirt road?..😂
Hey D,man don't forget to get some air in ya hair, None stop la laughing at Sue takin the piss at you again lolooo 😆 I love the Flinders, lived up there for several years, never gets old always finding new tracks and speaking with station owners, getting permission to travel their land, unreal awesome place
❤ 5 weeks and we will be over there so really excited watching now Congrats on the Ute presumably you would be happy & sad but sure you will have fun with making the new one the way you want it Stay safe 👨🏻🌾👍
The ol crackling problem 😅 yes salt n oil, I remove the skin with the fat, place it on the rack with pork, cook till it crackles how you like it.. doesn't need to be cooked as long as the pork .. 😊
Simple way for crackle scour pork as normal boil kettle as water is still bubbling pour over skin re boil do this 2 or 3 times dry off then salt cook it up
Your roof cabin light, change to 5000k led cool white. Your hose. Make a short length with fittings to join and add a gate valve. Check out Cowboy Kent Rollins. Lots of tips and fire to fork
Good drone flying Sue. My hubby says if you had looked at your icheck tyre monitor you would have seen the tyres temps increasing. He watches his all the time 😂😂 We love you guys!! Also try the pork skin side down on a hot heat for 20 mins then turn over and turn heat down a bit, slower cooking, good luck 😊
Pork Crackling. Just need to get out of the fridge that morning. Make sure the knife cuts are done, if not, do your own with a very sharp knife. Dry off with paper towel and sprinkle with salt, after 30 minutes or so you will see the moisture rising to the surface. Dry with paper towel again and sprinkle salt again. Repeat the process until the knife cuts open up. Put the bbq up to 250 degrees. Cook at 250 for the first 25 to 30 minutes until you see the skin start to blister up. Turn down to 180 degrees and cook until pork is 67 degrees in the centre. Turn heat back up to 250 for another 15 minutes to finish off crackling. Rest for a few minutes. Crackling should lift off in one piece. Trim off the fat, carve and serve. Yum!
This episode was a little more humorous than most. But Sue, your drone footage was great and now you guys have entered the awesome space of the Flinders Ranges. A place that holds many memories for me. Can't wait to see what you get up to there!
Hi, I have mostly had success with crackling by making sure to rub rind all over with olive oil getting it into the cuts and also quite a lot of salt. Again making sure it gets into the cuts and all over. Next start cooking at , at least 200 degrees Celsius and turning down to 180, when you see the crackle looking good. Good luck.
Pork crackle, dry skin out with paper towel and chuck in fridge. I would use 10 plus squares drying out a piece like yours. Again pat down with paper towel before the cook. Cook on std heat until meat almost cooked through, then flat out for 20 mins you need the heat to get the crackle. Just think of it like cooking bacon with skin on it only crackles if the heat is up on the skin. Or do the reverse, flat out for 20 mins when it crackles turn it down or wrap in alfoil to stop it burning. Good indicator of enough heat to crackle is smoking like crazy.
Hey derek try pouring boiling water over the pork rind until the edges curl then salt and cook it never had a fail with this method. Absolutely love your content.
Cracker vid. Funny we were at the closed pub 1 week ago they make a fantastic parmi. The Flinders is amazing, the gorge dirt road between Wilpena and Blinman is damn amazing. Wauraltee north exit can be dicey on high tide, and can be super soft on the last bay before the exit but yes the other ramp we had to have 4 goes at to get out even with 16psi towing our kedron 3500kg. This trip you chose wisely :). Great meeting you on Wauraltee cheers
That exit is definitely better apart from that overhanging tree at the end of the track, that you didn't show that far, before you hit the road can do some damage to the awning and scratch the side of the Van unfortunately unless someone has extremely trimmed it back.
Your lacking heat fir your pork. You've done everything else right.salt, dry out in fridge etc. I use a temp probe put it in and smash it with heat, probe goes off and your done. 👍
![[LIVE] : ONE ลุมพินี 85 | คู่เอก "ยอดเหล็กเพชร vs ผึ้งหลวง"](http://i.ytimg.com/vi/Qq_19bnnxEo/mqdefault.jpg)
Well done Sue. Your drone work was really good. The Flinders Ranges are superb, though it can get chilly at night. Speaking of the cold weather it snowed here today in the snowy mountains. Enjoy your week.
Snowed! That's insane! It is very early in the season for that isn't it?
Yes, very early. Looks like it might be chilly this winter.
Good drone flying Sue 😀. I’m so excited that you are heading into the Flinders, I love it there and can’t wait to see your footage and adventures. One of the most unique and stunning landscapes in Aus. And the pure silence is something special ❤❤
Drone skills are on point Sue 👏🏼👏🏼👏🏼
Thanks so much, I think some creative editing took place!
Great drone footage Sue. Keep up the great work. Love your shows. 🥰
Great footage mate, just visited Wauraltee Beach and it’s amazing. Can’t wait to get back there. Safe travels!
Thanks guys 💯 we have visited 4 times and will keep going back!
Great work Guys. Love what you are doing.
Thanks so much 😊
Yep. Pay that lady. Good drone footage. I love looking at the arid beauty thaf Australia has to offer. You've captured it well there team. Thanks. 😊
Yeah 💯 agree! 😊 it is a spectacular part of Australia!
Good onya guys. You’re doing an awesome job on the videos. Drone footage was great Sue!
Thanks so much, really appreciate the feedback! 😊
Great job on the drone Sue 👌🏻👌🏻 practice makes perfect 🤩
Thanks so much, yes I will keep practising 😊
You did well Sue with the drone footage. Practice is the key
Great video guys. ❤😊
Thank you so much. Can’t agree more, the more you fly the better you get 😁
Thanks for another great episode.
Sue u did a great job droning.
An thumbs up for wanting g to be more involved with the driving.
Towing, reversing an parking are all things that make me nervous but I want to learn so I can also take part in the shared responsibilities that come with travelling, when we get to👍👍👍👍
Thank you ☺️
Sue did an amazing job.
We will definitely be getting Sue to practice with the van as you never know when she may have too
Cool ep guys
Thanks Craig! 😊 have a cracking week!
@@suelandolt6840 Thanks we will and you to
Tips for crackling on weber, take out of packet when cold put on a rack score it more if you want, pour boiling hot water over rind, opens it up more, paper towel dry, rub olive oil over rind pepper and crap loads of salt, turn weber on flat out, cook it on a rack and put foil under rack so not direct heat, heat for 20min. Then put pork on rack leave flatout and dont lift lid for 30min, then turn down to around 1/3, cook to desired temp inside, let rest and enjoy 🍺🍺
Tha ks so much for taking the time to send through the tip! Hope you have abgreat week!
I do the boiling water then dry it with a hair dryer. Works every time!
Try it without the oil. Dry is best.
Pork crackle - my wife always tips boiling water on the rind, until it starts to open up/shrink. Dry thoroughly with paper towel, then oil and salt. Cook at the highest temp for 30 mins, check and repeat if more crackle needed. Once you have perfect crackle drop heat to about 170 until cooked through....
You'll have perfect crackle and juicy meat! 😊
Thank you so much for this tip. We have heard this before but never tried it. I think we will have to try this 🙏
Can't wait to get down to the Flinders Ranges so looking forward to your next episodes. Great Drone work by Sue.
The flinders are beautiful, you will have an awesome time 😁
Great job Sue on the Droning and good job towing I learnt to tow our caravan in SA on the Nullabor (I have towed trailers) and learnt to back the van in in Norseman while it was early in the day no one was there.
Thanks so much, yes I have a few friends who learnt to tow towing horse floats and trailers on the farm!
Looks to me like Sue had a great teacher in the drone flying department. The look of concentration was epic.
😂😂😂 thanks yes that's my concentration face 😂
Great effort on the drone Sue, was also great to meet you on the beach..made my wife’s day 👍👍👍
Thanks Greg, was lovely to meet you guys too 😊
What an amazing episode, love that Sue is having a go at everything. I am learning to fly the drone too!
Can’t wait to see what the Flinder Rangers have to offer🧡💥
Thank you so much 😊
Sue did a great job and good on you for learning as well 😁
Great episode again guys, looking forward to seeing the Flinders Ranges sunsets.😊
Thanks so much Leon, appreciate it!
Bahahah you called it Sue ( just wait a minute )😂 your drone footage was fine , keep up the good work guys , love your content👍
Sue you did a fabulous job with the drone
Thanks so much, really appreciate it!
Before you said anything about Sue flying the drone, my husband had just been commenting how fantastic the drone footage was. Well done. Looks great
Thank you so much. Sue did an amazing job 🙌🏻
Thanks for another great episode
Thank you ☺️
Cooking the pork, bbq really hot to start with, don’t use the pan, use the trivet with the tray ( or alfoil with slits in it) underneath . Put pork, crackle side down on trivet. Oil not needed salt if you want. Cook like that keeping a eye on it so it doesn’t burn, turn it over and turn it down if necessary. I use a baby Weber. It’s never been a “hot” bbq and I cook everything flat out and no it’s not burnt. always have crackle provided there is a good fat layer. Good luck ❤
Thanks so much, never heard of it cooking fat side down. Will give it a try!
Love your work guys! We’ve just purchased our first van and will do our first trip next weekend to Pt Vincent 🇦🇺
Oh wow congratulations! Best of luck with your first rip, we hope it goes well! 😊
Great content guys. Love the tinny on the roof too 👌
Thank you 🙏
Wow we live in the most beautiful country! That footage was spectacular. From that amazing beach footage to the beautiful mountains.
How fabulous are our our farmers- those ploughed paddocks were fantastic and the countryside, even though dry just beautiful.
Sue great job Derek for the pork i airways have my oven up really high like really high for about 45 minutes but it’s tricky but great job. Thanks again for sharing. Really great episode.
Hi Sue
Your traveling on the RM.
WILLIAMS WAY
named after the famous
Horse man and manufacture of the aussie iconic boots RM WILLIAMS BOOTS 😁😎
😮 that's amazing! And we didn't even know it!
@@suelandolt6840
Hi Sue and Derek, from memory I believe thatit starts when you leave Jamestown heading towards Flinders till ya get too the intersection to turn right to Hawker
Love ya content guy's keep it up Cheers, nice flying sue ya must have a great coach . Derrick I'm guilty of the same thing with tyres, was doing my head in for several kms then the big light above me came on lolooo.
Safe travels
Great episode and sue the drone footage was great. I am looking forward to going to the flinders one day.
Thank you 😊 Flinders are beautiful, so different to any other part of the country!
Flinders Ranges has my ❤
Good on you Sue for wanting to try. I need to learn to tow🤦🏼♀️it’s scary….
BTW I know where you were headed…how did you end up on that dirt road?..😂
Thanks so much, yes it is good to learn new things g's! Ahaha, no idea how we ended up o. That road! It made for a really long day on the car 😂
Hey D,man don't forget to get some air in ya hair,
None stop la laughing at Sue takin the piss at you again lolooo 😆
I love the Flinders, lived up there for several years, never gets old always finding new tracks and speaking with station owners, getting permission to travel their land, unreal awesome place
❤ 5 weeks and we will be over there so really excited watching now
Congrats on the Ute presumably you would be happy & sad but sure you will have fun with making the new one the way you want it
Stay safe 👨🏻🌾👍
Same here, will be out there in about 5 weeks. Should be amazingly green with all the rain they have had in that region.
The ol crackling problem 😅 yes salt n oil,
I remove the skin with the fat, place it on the rack with pork, cook till it crackles how you like it.. doesn't need to be cooked as long as the pork .. 😊
Now that's a great tip. Will definitely try it 😊
Derek, you crack me up,You and Sue are bloody gold 😂👍😀🤣
😂 thanks so much, glad you enjoyed it!
spotted both of you at Rawnsley Station, was great to say Hi,
Well done Sue, great drone footage, do you give lessons? I could use some :)
😂😂😂 thanks so much!
Simple way for crackle scour pork as normal boil kettle as water is still bubbling pour over skin re boil do this 2 or 3 times dry off then salt cook it up
Thanks so much, appreciate the tip!
Done that a few times driving a long way only to find the pubs are closed on the day we arrived. Great droning Sue!
Thanks Stewie! Much appreciated it! Yes we have given up on that pub I'm afraid! 😊
Your roof cabin light, change to 5000k led cool white. Your hose. Make a short length with fittings to join and add a gate valve. Check out Cowboy Kent Rollins. Lots of tips and fire to fork
Thanks so much for the awesome tips!
Good drone flying Sue.
My hubby says if you had looked at your icheck tyre monitor you would have seen the tyres temps increasing. He watches his all the time 😂😂
We love you guys!!
Also try the pork skin side down on a hot heat for 20 mins then turn over and turn heat down a bit, slower cooking, good luck 😊
Thanks so much for the feedback! Really appreciate the tips and will definitely give the skin side down a go!
Pork Crackling. Just need to get out of the fridge that morning. Make sure the knife cuts are done, if not, do your own with a very sharp knife. Dry off with paper towel and sprinkle with salt, after 30 minutes or so you will see the moisture rising to the surface. Dry with paper towel again and sprinkle salt again. Repeat the process until the knife cuts open up. Put the bbq up to 250 degrees. Cook at 250 for the first 25 to 30 minutes until you see the skin start to blister up. Turn down to 180 degrees and cook until pork is 67 degrees in the centre. Turn heat back up to 250 for another 15 minutes to finish off crackling. Rest for a few minutes. Crackling should lift off in one piece. Trim off the fat, carve and serve. Yum!
Thanks so much Neil, we will give this a try and hopefully get it right eventually! Appreciate you taking the time to share with us!
Awesome thank you 😊
This episode was a little more humorous than most. But Sue, your drone footage was great and now you guys have entered the awesome space of the Flinders Ranges. A place that holds many memories for me. Can't wait to see what you get up to there!
Thanks so much Jason, glad you enjoyed it! Always appreciate your feedback and support! Hope you have a great week ahead!
I thought you used tyre pressure monitors. Should have noticed lower pressures way sooner
They were set to off road 😊
Hi, I have mostly had success with crackling by making sure to rub rind all over with olive oil getting it into the cuts and also quite a lot of salt. Again making sure it gets into the cuts and all over.
Next start cooking at , at least 200 degrees Celsius and turning down to 180, when you see the crackle looking good. Good luck.
Thanks so much really appreciate the tip!
Your very welcome 😊
Hi guys 😊 Awesome job on the drone footage Sue 👏
Thanks Mands, really appreciate it 😊
Great job on the drone footage Sue, well done.
Thanks so much Sharon, appreciate the feedback! 😊
Thanks so much Sharon, appreciate the feedback! 😊
Pork crackle, dry skin out with paper towel and chuck in fridge. I would use 10 plus squares drying out a piece like yours. Again pat down with paper towel before the cook. Cook on std heat until meat almost cooked through, then flat out for 20 mins you need the heat to get the crackle. Just think of it like cooking bacon with skin on it only crackles if the heat is up on the skin. Or do the reverse, flat out for 20 mins when it crackles turn it down or wrap in alfoil to stop it burning. Good indicator of enough heat to crackle is smoking like crazy.
This sounds awesome, we will givenit a go. Appreciate the tip!
Number 1 tip for pork crackling, throw out the Weber and get a Ziggy…….job done😅
Tried the Ziggy and still no luck. I don’t think it’s the Weber/ziggy or air fryer, it’s the cook 😂
Nothing wrong with the drone footage Sue.
Thanks Steve, I think k Deryck edited it well! 😊
Your forage is great Sue I would never had known you were a beginner 🎉
Thank you. When I went back and edited the footage, Sue did such a great job
Footage
What about making a Just Vanning It music playlist on Spotify? I enjoy your accompanying music but have no idea which artists they are etc.
Thanksnso mich, Feryck spends a lot of time on the music and great to hear you enjoybit!
Hey derek try pouring boiling water over the pork rind until the edges curl then salt and cook it never had a fail with this method. Absolutely love your content.
Great tip on that alternate exit from Wauraltee. And the drone shots were great, Sue. Vertigo? I only fell over once when I stood up 😊
Thanks so much, yes the exit off the beach is much easier!
You guys need to up date your mapping. Try the Garmin Overlander GPS
Thanks will have a look at it!
Sue did a great job on the drone
Thanks Mark 😊
Great Vid... One Day.....
Well done Sue ❤
Thank you
Cracker vid. Funny we were at the closed pub 1 week ago they make a fantastic parmi. The Flinders is amazing, the gorge dirt road between Wilpena and Blinman is damn amazing. Wauraltee north exit can be dicey on high tide, and can be super soft on the last bay before the exit but yes the other ramp we had to have 4 goes at to get out even with 16psi towing our kedron 3500kg. This trip you chose wisely :). Great meeting you on Wauraltee cheers
Tha ks guys! Sounds like you have a good amount of experience yourselves! Appreciate your comment and feedback! Hope you have a great week! 😊
Your drone footage was great
Thanks Susan! 😊
Drone flying isn't easy , You did an awesome job Sue ! Rookie mistake Deryk , you were soooo excited about the ranges ! 🤣
Thanks so much, yes it is so beautiful seeing the ranges!
lol - who are you sponsored by again guys!!! 😂😂😂😂
Pork crackle. I stuff it up every time. So I just slice it off and cook it for about 5 or 10 minutes in the air fryer.
Love tgis! Might just give that a try!
SUE BOO! don't under estimate yourself that was fantastic. deryk
Thanks so mich Marni! Really appreciate it! Hope you are well 😊
What is the weight of your caravan. I’m thinking about a zone.
Great drone work Sue, Derek might be out of a job 😂
😂😂😂 thanks guys! Am really enjoying the Drone!
That exit is definitely better apart from that overhanging tree at the end of the track, that you didn't show that far, before you hit the road can do some damage to the awning and scratch the side of the Van unfortunately unless someone has extremely trimmed it back.
Thanks Joanne, we did keep far left on the way out and didn't hit it but perhaps it has been trimmed.
Dry the pork rind out like you’ve done , put Ziggy to high for first 30/40 mins then turn down , give this a go
Thank you 😊
Entertaining video as usual. BUT why is your in car audio so low and muffled. Perfect outside car.
Sue did a great job
Thank you 😊
Your lacking heat fir your pork. You've done everything else right.salt, dry out in fridge etc. I use a temp probe put it in and smash it with heat, probe goes off and your done. 👍
Air fryer we just bought one best crackle
Olive oil and sea salt
Thank you! 😊
No oil ! Great video as usual 😊
Go lamb mate better for you
💯
60kmh because you’ve seen a kangaroo and “it’s about that time that it’s dangerous”
Mate they’re not dinosaurs. Relax.
Still wouldn’t want to hit a roo at 60kmh regardless.
Been travelling for 4 years and still can’t remember to air up your tyres after airing them down. You guys are hopeless