Hi to all in the USA,
We had fathers day and so I needed something large for the tribe to get stuck into. I decided on a nice piece of Pork leg with no bone. It weighed in at 5 kilogram ( 11 lbs)
We have what I call Bread and Meat days, and this was one of them. The idea is, I do some nice meat and just buy a swag full of bread rolls and that's it. Six different sauces and hop into the tucker, (food in Oz).
Some times the grand kids spoil it by bringing a salad, but you can,t prevent do gooders, can you.
Just the usual system of cooking, Rubbed in a mix of salt, chilli, ( not a lot with Littlies coming) garlic,some black pepper,and smoked it in the WSM for five hours, then put it into a SS tray covered with foil and let it slow cook another four hours.
All good and the skin was chewey with plenty of crispy bits to please every one.
Basted it with a simple sauce with the usual , cider vinegar, apple juice garlic and tomato sauce. This adds a bit of steam as well whilst coverered. I only judge the cook up by complaints and there were non, call it a pass.
We had fathers day and so I needed something large for the tribe to get stuck into. I decided on a nice piece of Pork leg with no bone. It weighed in at 5 kilogram ( 11 lbs)
We have what I call Bread and Meat days, and this was one of them. The idea is, I do some nice meat and just buy a swag full of bread rolls and that's it. Six different sauces and hop into the tucker, (food in Oz).
Some times the grand kids spoil it by bringing a salad, but you can,t prevent do gooders, can you.
Just the usual system of cooking, Rubbed in a mix of salt, chilli, ( not a lot with Littlies coming) garlic,some black pepper,and smoked it in the WSM for five hours, then put it into a SS tray covered with foil and let it slow cook another four hours.
All good and the skin was chewey with plenty of crispy bits to please every one.
Basted it with a simple sauce with the usual , cider vinegar, apple juice garlic and tomato sauce. This adds a bit of steam as well whilst coverered. I only judge the cook up by complaints and there were non, call it a pass.
