Being Aussies we love a regular lamb meal... barbecued of course. Lamb cutlets are usually our go to with a low and slow smoked lamb shoulder not far behind.
Being Aussies we love a regular lamb meal... barbecued of course. Lamb cutlets are usually our go to with a low and slow smoked lamb shoulder not far behind.
The secret to great pork crackling is allowing the skin to dry out uncovered in the fridge. Begin by scoring the skin, rub with a generous amount of salt and then into the fridge. View the full recipe.
Simply put, for steaks thicker than 1 inch cook the steak at a low temperature (250f/120c) away from the heat source until the internal temperature of the meat reaches 10f to15f below your preferred level of doneness.
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