it’s been a while, baby

April 19, 2009 at 9:04 pm (Dan) (cooking for one crazy person, peach and speck, peaches and bacon, pulled pork, slow cooker, speck, worcestershire steak sauce)

Hi, guys. It is: not Saturday. It is also not several weeks ago, which is when I was supposed to be writing some stuff.

But whatever, here’s my blog post, it is about food, check me out.

(I have been moving, and working, and busy all the time. Also I have no internets, except borrowed work USB 3G adaptor internets, which is not so fast as one would hope for, for internets usage in the modern age)

Today I am cooking two things, and neither of them are being cooked on my bbq.

“What!?” some of you might say, making good use of the interrobang, “not on the BBQ?! Madness!”. I mean, actually probably only Heather would say this, because she is probably the only one who is aware that, since Rudd Money Day I have had a BBQ and I have cooked something on it every day since. I mean, this is only like three days at this point but three days BBQ in a row is still pretty epic.

But today it is raining, and I cannot be bothered going outside in the rain to cook things, when I can just cook them inside.
Also they’re both a bit easier to do inside for various reasons.

Here is thing one:

Speck and Potatoes in Peach Sauce

Basically, you get some speck, from your butcher/smokehouse/franklins. You also get some small potatoes. You get a cast iron cooking vessel with a lid, or any other cooking vessel with a lid you have that will go in an oven. You put some brandymel, if you have it, and some peach juice, in the vessel, along with the speck and the potatoes. You jam a fork in the potatoes a couple times so there’s holes for the delicious peach juice to go into. Then you put it in the oven at about 140 degrees or so.

Later, you take it out, and turn over the potatoes and the speck. Because the peach juice and honeybooze sauce will not have evaporated enough with the lid on, take the lid off and leave it off. Turn the oven up a bit to help evaporate.

Even more later, take the potatoes out and put them on a plate or something. Smash them up a bit, but not too much, just kind of rough them up. Make sure they know that you were there, you know, and that if they try that shit again, they’ll have to deal with you. Punch them in the snout to establish superiority.

Once you’ve got a beaten up but still recognisable potato, put some butter and white pepper on the top of it, and put it back in the cooking vessel. Do this until you have no potatos which are not in your cooking vessel.

Later, the juice+honeybooze should have reduced to a thickish sauceish thing. This will also have delicious flavours of delicious speck in it. Relish it, people. The potatoes will be moist and tender, but where you beat them up and covered them with butter and pepper, they will be crispycrunchy and delicious.

As I write this I am somewhere between beating the potatoes up and the sauce being reduced enough to count as a sauce. But I know it will be delicious because the sauce already tastes delicious, the potatoes cannot fail to be delicious, and speck is basically GIANT SIZED BACON, so how is there a problem there?

I might provide photos later, but probably I won’t, because a) I haven’t taken any, b) it’s not going to look that pretty.
But it will be delicious, that is for damn sure.

The other thing I am cooking is:

Slow Cooker Pulled Pork

Getcherself a crock pot. If you do not have a crock pot, do not make this recipie. Unless you have a BBQ you can get to sit at really quite low temperatures reliably for hours and hours and hours on end.
if (crockpot){
Get a big chunk of pork, for roasting. I got a way-too-large bit of pork leg, with the bone in it still, because that was all I could get from my shops at the time. Then I cut it in half and froze the bone half, and used the non-bone half.
Get some spices and stuff if you’re into that, and some nice sea-salt. Rub the spices and sea-salt into the pork roast, giving it as even and complete a coverage as you can. This doesn’t really matter but it makes you look like a pro. …Fessional. Chef Guy.
Put the big chunk of meat in the crock pot, then cover it with BBQ sauce. I would personally recommend to anyone that, instead of plain old BBQ sauce, you use this stunning example of condiment engineering, as, really, it’s the best thing ever.
Also put in some water, and other stuff if you think it will help the FLAVOUR FORCE or whatever flavour-rating system you use. In my crock pot was: a bunch of the worcestershire steak sauce, some celtic sea salt (fancy!), some woolworths all-purpose seasoning (surprisingly efficacious!), and some white pepper. I think that is probably all.

Then turn the crock pot on to low and leave it alone for ten hours.

Ten hours, at least!

Actually you could probably succeed ok after 5 or 6, but making this overnight seems easier.

This is the stage I am up to now. Tomorrow, in the morning, I will, using my hands and a fork, rip the pork to shreds. Then I will put the porkshreds back in the crockpot with the bbq sauce/water/etc juice, and smoosh it around a bit. Then I will take some of that and put it in a frypan, fry it up, then put it on a breadroll with some smoked cheddar cheese, and eat the goddamn hell out of it.
Then I will put the rest in the fridge, and go to work.
It’ll be great.
}

Hopefully, by next week, I will have proper internets, and less crazy stuff going on, so I should be ready to get back into DISCIPLINE again.

DISCIPLINE

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