Readsalot Posted June 26, 2018 Share Did another Eisbein for the Mrs and I, over the weekend. Instead of using garlic cloves, which is part of the recipe I followed previously, I added a few teaspoons of crushed garlic and herbs - still turned out noms. Sent from my EVA-L09 using Tapatalk How long do you cook it and at what temperature? I don't have a lot of experience with eisbeins. I found this recipe that says about 3 hours at about 175C. Does that seem about right to you? I don't think this guy used pickled or smoked eisbeins, though. https://www.allrecipes.com/recipe/222015/grillhaxe-grilled-eisbein-pork-shanks/ Link to comment Share on other sites More sharing options...
Fruity Posted June 26, 2018 Share How long do you cook it and at what temperature? I don't have a lot of experience with eisbeins. I found this recipe that says about 3 hours at about 175C. Does that seem about right to you? I don't think this guy used pickled or smoked eisbeins, though. https://www.allrecipes.com/recipe/222015/grillhaxe-grilled-eisbein-pork-shanks/Boiled it for an hour, then roasted it at 190 for an hour and a half. You can keep it in the oven for an extra 20 minutes and up the temperature to 218 if you want to, just to get that extra crispiness. Readsalot 1 Link to comment Share on other sites More sharing options...
Readsalot Posted June 26, 2018 Share Boiled it for an hour, then roasted it at 190 for an hour and a half. You can keep it in the oven for an extra 20 minutes and up the temperature to 218 if you want to, just to get that extra crispiness. Thanks! Fruity 1 Link to comment Share on other sites More sharing options...
Fruity Posted June 26, 2018 Share Thanks!No prob. It's the same recipe I followed the first time:http://www.foodrepublic.com/recipes/oktoberfest-pork-shank-recipe/ Didn't use a pickled or smoked shank Edited June 26, 2018 by HyruleWarrior80 Readsalot 1 Link to comment Share on other sites More sharing options...
Readsalot Posted June 27, 2018 Share Yes! I finally made a pork belly with some decent crackling. Sent from my SM-A520F using Tapatalk Captain Fastbastard Mayhem, Neil Neil Neil, Patensie and 2 others 5 Link to comment Share on other sites More sharing options...
Kalahari Vegmot Posted June 30, 2018 Share Link to comment Share on other sites More sharing options...
Fruity Posted July 3, 2018 Share IMG_0403.jpg Link to comment Share on other sites More sharing options...
Fruity Posted July 3, 2018 Share Campfire food, something I'd like to try some time during this winter: https://cottagelife.com/entertaining/10-creative-treats-to-cook-over-the-campfire/ https://www.artofmanliness.com/articles/6-foods-you-can-cook-on-a-stick/ Link to comment Share on other sites More sharing options...
Willie2011 Posted July 3, 2018 Share Campfire food, something I'd like to try some time during this winter: https://cottagelife.com/entertaining/10-creative-treats-to-cook-over-the-campfire/ https://www.artofmanliness.com/articles/6-foods-you-can-cook-on-a-stick/Campfire pies otherwise known as braaibroodjies!!! Fruity 1 Link to comment Share on other sites More sharing options...
Fruity Posted July 3, 2018 Share Campfire pies otherwise known as braaibroodjies!!! Done a few of those on the braai, but not enough of them. First time turned out a flop, did okay the next two times, but nothing to write home about. Willie2011 1 Link to comment Share on other sites More sharing options...
Readsalot Posted July 7, 2018 Share Yesterday started with a pork shoulder, rubbed with spices, and ended several hours later in a pulled pork burger. Sent from my SM-A520F using Tapatalk Fruity, stefmeister, Bianchisti and 1 other 4 Link to comment Share on other sites More sharing options...
stefmeister Posted July 7, 2018 Share Yesterday started with a pork shoulder, rubbed with spices, and ended several hours later in a pulled pork burger. Sent from my SM-A520F using TapatalkSploosh! Sent from my iPhone using Tapatalk Readsalot 1 Link to comment Share on other sites More sharing options...
Bianchisti Posted July 8, 2018 Share The weekend comfort food Readsalot 1 Link to comment Share on other sites More sharing options...
Readsalot Posted July 11, 2018 Share We have a large whole snoek (about 1.8kg) that we want to try and bake in the oven in foil with butter and apricot jam. Any tips? We have almost no experience with fish. I've seen everything from 20 minutes at 180c to 30 minutes at 200c recommended. And are we supposed to cut it open before we spread on the butter and apricot jam? Sent from my SM-A520F using Tapatalk Link to comment Share on other sites More sharing options...
Neil Neil Neil Posted July 11, 2018 Share We have a large whole snoek (about 1.8kg) that we want to try and bake in the oven in foil with butter and apricot jam. Any tips? We have almost no experience with fish. I've seen everything from 20 minutes at 180c to 30 minutes at 200c recommended. And are we supposed to cut it open before we spread on the butter and apricot jam? Sent from my SM-A520F using TapatalkIs the fish cleaned? Link to comment Share on other sites More sharing options...
Readsalot Posted July 11, 2018 Share Is the fish cleaned?I think so. Well, at least the head has been cut off! This is what it looks like: Sent from my SM-A520F using Tapatalk Link to comment Share on other sites More sharing options...
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