Try, fill rolled pork with tin peaches, and garlic. Throw some in the bottom. When cooked, take roast out and add red wine and reduce. There's your gravy.
Just amazing to watch your skill play out, as a Guy who loves to eat HAHAHAHAHA, I Love how versatile those ovens are in your hands and things I never knew or understood about how the oven works but now know because of your videos that I can go and have some serious fun in the future playing with some of my ovens. Thanks so much for opening my eyes to the possibilities and adventures our Family can now have. Cheers Garry
It actually turns out your crackling not bad the side was a bit rubbery but all and all pretty good !! And I do a mean roast pork crackling in my home oven it always turns out moist inside and golden all over with perfect crackling 😁
Yes, if you look at the corned beef video I use one. I dont begrudge those who use them, I just never learnt to use one and I like to hear my meat sizzle on the floor so that I know Ihave got the temperature right.
Ron, thankyou so much for this info. 1st time using this method, you've posted here. The crackle done to perfection. Cheers mate.
Thank you for the feedback. I appreciate you taking the time. Happy cooking.
Try, fill rolled pork with tin peaches, and garlic. Throw some in the bottom. When cooked, take roast out and add red wine and reduce. There's your gravy.
Great trick venting the lid & I'm amazed at how little heat you use on all your cooking compared to what I use loving your channel
Just amazing to watch your skill play out, as a Guy who loves to eat HAHAHAHAHA,
I Love how versatile those ovens are in your hands and things I never knew or understood about how the oven works but now know because of your videos that I can go and have some serious fun in the future playing with some of my ovens.
Thanks so much for opening my eyes to the possibilities and adventures our Family can now have.
Cheers Garry
love the hints, thanks King👌
Good on ya wilso !! Will try that venting method , thanks 🙏
Nice upload
Cheers
Red
Your the best big fella 👌👌👌
Cheers
Wow that looks good, great job ! Did you put that in dry or did you add a bit of oil ?
@j-walk5702 I would have lightly greased the pot so the meat didn't stick but that's all.
It actually turns out your crackling not bad the side was a bit rubbery but all and all pretty good !! And I do a mean roast pork crackling in my home oven it always turns out moist inside and golden all over with perfect crackling 😁
love your work; intrigued to know where you're doing this; cheers
Thanks for the tips King, great advice. Love your vids from Fremantle Western Australia 👌
Cheers mate, there are lots of WA fans, hopefully I will go on tour over there one day
Have you tried venting the lid for crispy crackling.
Did you watch the video?
Yes indeed .I'm sure my comment was for someone else video. Not sure what happened here I must of pressed the response to the wrong video. Sorry mate.
do you ever use atrIvet in the bottom of a camp oven?
Yes, if you look at the corned beef video I use one. I dont begrudge those who use them, I just never learnt to use one and I like to hear my meat sizzle on the floor so that I know Ihave got the temperature right.
I'm assuming outside of Bourke, NSW?
There's no flies on you?
haha yeah they wwere bloody annoying as I remember