TIPS FOR THE BEST CRISPY CRACKLING

crispy
crunchy
salty
fatty
rich
delicious pork crackling.

Customers often ask us how to get really good crackling and honestly, it's super easy. The easiest way to ensure awesome crackling is to plan ahead.

Step 1: Leave your pork cut uncovered in the fridge overnight before cooking.This dries the skin out which is the important step. This pretty much guarantees maximum crunchiness.

Step 2: Before cooking, rub a little olive oil or butter and a good amount of salt into the skin.

Step 3: Preheat your oven to 220 degrees and cook at this temperature for the first 20 minutes of your overall cooking time. Your cooking time is obviously going to depend on which cut of pork your roasting and the size. (*more info below)

Step 4: Drop the oven temperature back down to your recipe's suggested cooking temp.

Step 5: Check on the crackling 30 mins before end of cooking time. If it's not crisped up enough simply turn the temperature back up to 220 degrees again for the final 30/20 mins.

Step 6: Remember to let your roast rest for 10/15 mins before serving.

Step 7: Get in quick and steal all of the crackling!



*Pork cuts & cooking times:
Talk to our butchers about what cuts might suit you best.

Cuts like belly & shoulder have great flavour and benefit from longer cooking at much lower temperatures.140 degrees is great for slow cooking.

Pork leg & loin roasts are a little leaner and can be cooked on higher temperatures.

BBQ BEEF CHEEK & COLESLAW BURGERS

Cape Grim beef cheeks really are the best we've ever come across. Cape Grim Beef's cattle graze on the green pastures of Tasmania's north-western point, and represents some of the best of its type in Australia. It's also hormone free, antibiotic free, GMO free, British breed beef only and graded to the four highest MSA tenderness grades.



People often think of beef cheeks as a colder weather cut of meat but really, it can be used all year round.

This is an easy meal for when you need to feed a lot of people. I like to use fresh herbs in my coleslaw although I know that's not to everyone's liking. Sometimes I like to throw some fresh apple in the mix too!


Serves 6

BEEF CHEEKS
*4 x Cape Grim beef cheeks
500ml beef stock
*¾ bottle of NZ BBQ Peppercorn Sauce
TBSP Tomato Paste
TSP Dijon Mustard
1 onion sliced

COLESLAW
1/8 cabbage thinly sliced
1 large carrot grated lengthways
Half red onion, sliced thinly lengthways
Fresh coriander or dill (optional)
*1 tub d’Lish aioli
*Dash of Lirah Sweet Apple Vinegar


Place ingredients for beef cheeks into a slow cooker and cook on low setting for approx 8 hours. Remove cheeks from liquid. Place liquid into a saucepan on medium heat and reduce liquid by half. Place cheeks back into the reduced sauce and shred apart using two forks. Allow to cool slightly.

To make coleslaw, place vegetables in a bowl. In a separate bowl, mix aioli with a good dash of the sweet apple vinegar, some salt & pepper and taste. Add more vinegar or salt & pepper if needed. It should have a good tang! When ready, mix through the vegetables.

Serve the beef mix & coleslaw on well buttered, soft hamburger buns with the remainder of the NZ BBQ & Peppercorn sauce on the side. 

*Available at Meat at Billy's

Knife Sharpening - Saturday 20th July

Troy from A Wicked Edge Sharpening will be here on Saturday, 20th July from 9am until 12pm bring your blunt knives back to life.

$8 per knife - cash only (paid to Troy, not Meat at Billy's).

If you can't make it here on the day, you can drop your knives in to Meat at Billy's prior to the day, wrapped safely & securely in a bag with your name on it containing the correct money/payment amount.

He also sharpens -Scissors -Food Processor Blades -Secatears -Axes -Machette-Martial Arts-Shovels -Chisels -Mattocks -Planer Blades-Mower Blades -Hedge Trimmers -Industrial Blades -Clipper Blades-Thinning blades

BUTTER CHICKEN - THE RANGOON RACQUET CLUB

These Rangoon Racquet Club Indian Curry Sauces are new to Meat at Billy's and we're loving them. We thought we'd start off with this recipe because everyone loves a good Butter Chicken don't they?

If you like your curry sauces hot & spicy - try the Vindaloo. That one is guaranteed to warm you up!

Serves 8 people
Ingredients
 1.5kg chicken thigh fillets
 1 jar of Rangoon Racquet Club Butter Sauce
 ghee or vegetable oil
 150ml cream
 bunch of fresh coriander
 toasted almonds
 fried schallots
 steamed rice

Method
1. Cut chicken thighs into four pieces.
2. Heat ghee or oil in a fry pan and brown chicken.
3. Add Rangoon Racquet Club Butter Sauce and heat through.
6. Add cream and reduce to the thickness of double cream.
Serving suggestions
Sprinkle with freshly chopped coriander, toasted almonds and fried schallots on top of steamed rice.

STICKY BOURBON BBQ CHOPS

This recipe comes courtesy of the Australian Pork website www.pork.com.au


Ingredients:
4 pork forequarter chops
Salt and pepper

Sauce: 
1 cup barbeque sauce
1 cup brown sugar
2 tblsp tomato paste
½ cup water
2 inch piece of ginger, peeled and sliced finely
100ml bourbon whiskey

Cooking Instructions:
1. Preheat oven to 170°C.
2. Cut the pork forequarter chops in half and season with salt and pepper.
3. Combine the barbeque sauce, brown sugar, tomato paste, water and ginger in a saucepan and stir over a medium heat until the liquid boils. Reduce heat and simmer for 10 minutes, before removing from the heat and cooling.
4. Barbeque or fry pork chops on a griddle pan for 4 minutes each side then place the chops into a greased baking dish.
5. Stir the bourbon into the prepared sauce and pour half the sauce over the pork chops. Bake the pork chops in a pre-heated oven at 170°C for 25 - 30 minutes turning and basting frequently.
6. Serve hot with extra sauce on the side.

Note: delicious served with potato salad and coleslaw.

KNIFE SHARPENING - SATURDAY 25TH MAY

KNIFE SHARPENING

Saturday 25th May

9am-12pm

$8 per knife

Troy from A Wicked Edge Sharpening will be here to sharpen your knives and give them new life. He does such a good job, we even get him to do all of our butchering knives.

DRY AGED BEEF

 

Dry aged beef is a term you might have heard more and more of in recent years. Put simply, it's a piece of meat hung in a strictly controlled environment and left to age for anything up to 80 days. Why would you do this? Well... it's all about the flavour. During the aging process, the meat's natural enzymes go to work breaking down certain structural muscle proteins and fat strands. Once this has happened, the beef then starts to dehydrate and this is what really intensifies the overall flavour of the beef. This dehydration element also effects the texture making it rich and dense.

The image above is a 36 day dry aged, 150 day grain fed, Angus Rib on the Bone. Billy took this home to try the first day we got some in and was just amazed by the intensity of flavour. Dry aged beef is something that Meat at Billy's is hoping to be able to offer more of in the future. Stay tuned!

Neil Perry, who is an expert on the subject (there are 15 tonnes of beef ageing in his three Bar & Grills at any one time) says, "the most important thing with good dry-aged beef is not to overcook it. The meat shouldn’t be cooked at more than medium-rare, and don’t rest it too long: there is little juice in the steak and it will dry out. So there you have it: a steak with amazing flavour and intensity and all it took was 80 days of patience. Oh, and did I say you need to start with amazing beef? So don’t try this at home, but go to butchers who age it for you".

Read more on the subect from Neil Perry here:
http://travelinsider.qantas.com.au/neil_perry_and_dry-aged_beef.htm