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Have a recipe to share? It doesn't matter if its cheesy beans on toast or Foie Gras, or maybe some cooking tips that could make Heston Blumenthal look like a rank amateur? Then post them in here and let the world know.
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By Sedge
#3501430
Shappers wrote:Mine was beef (may make a difference?) and was cooked for 12 hours in total, 1 hour with the lid off and turned up High.

I added about 250ml of Passata too, as it didn't feel like enough sauce to cook the brisket in. Also, I made up the BBQ Sauce the day before, as was having a heavy session and didn't fancy mixing up sauces at 7am haha.
Ahh I see. I'll try that or just double everything else :lol:
smartie wrote:All that effort cooking and then served with shitty chips. :lol:
:bad-words:
User avatar
By J
#3501439
smartie wrote:All that effort cooking and then served with shitty chips. :lol:
They don't look triple cooked to me.
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By Just Dirk
#3599462
Cat wrote:Well I've put a dishwasher tab in and some water and set my slow cooker to high so here's hoping that cleans it!

Kitchen filled with the aroma of soapy water. :lol:
Any pics of your filthy crock pot? :lol:

For mea tin cleaning win I add salt to the water and soak :)
User avatar
By eatthis
#3599468
Sedge wrote:Image

:-D
been canal dredging again?
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By EvoStu
#3604876
NyseriA wrote:There's a lot of liquid in there? :scratch:
The liquid gets used when the meat is pulled as it soaks in as Sedge says.
User avatar
By J
#3629710
I did this yesterday except I used tin foil and my oven was on 120 ish as I dont have a slow cooker. Very very good, but I also added some extra chilli and garlic, I may try star anise next time as well.

I used pork belly, cut the skin off and stretched it over a rack after salting and had had in the oven as well. Best cracking I have had in ages.
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By EvoStu
#3826982
I'm going to have to make another batch as Sedge and Muz have made me hungry by mentioning it to me! :roflmao:
User avatar
By EvoStu
#3826997
*muz* wrote:In
Its your fault I'm going to have to remake a batch.
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By Sedge
#3827019
It's no ones fault. It's your pleasure to savour the succulent pulled pork!
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By J
#3827042
Swop the sugar for dried fruit. :bigthumb:
User avatar
By EvoStu
#3827387
J wrote:Swop the sugar for dried fruit. :bigthumb:
Might work......but my recipe needs the sugar.

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