This channel is all about my love for the great outdoors here in Australia. Content will include gear reviews, DIY builds, guides, fishing, camping and hiking to name a few. Sit back and enjoy the content.
people usually reverse sear for a nice rare or medium rare...you could have roasted it traditionally and saved time with a better sear and still achieved your 145°F?
I have exactly the same things including the table and the Opinel knife lol, I bought the table several years ago, took forever to get here, that was when it first came out and I liked it so much I have 3 now, they were very inexpensive then although well constructed and I use them camping, picnics, beach etc. The only thing I need are the beads and I’ll make some chicken pieces since is just for me it would be too much left over. Excellent video thanks!
You need to allow the skin to dry for at least 12 hours before you oil and salt. You also want high heat at the beginning, and then low heat towards the end. Having a naked flame directly on the skin has burnt it as is evident by the scorch marks.
Grill is good but sorry the lamb is way over cooked. 135 f med rare that's what u should finish around and then let it rest to get o 140. Grey lamb is awful.
What was the internal (Fahrenheit please) when you took it off? BTW absolutely enjoyed your video, down to business no loud annoying music or blah blah blah! I’ve never done a pork loin before, is it a lean cut of meat?
Nice Clean bones 👍, I've used foil to keep them clean on Competition Cooks, and innovative use of foil for the offset part f you cook. thanks for the heads up'
