{"id":2142,"date":"2023-04-13T00:35:08","date_gmt":"2023-04-13T00:35:08","guid":{"rendered":"https:\/\/grub.fairgomate.net\/?page_id=2142"},"modified":"2023-04-29T02:49:41","modified_gmt":"2023-04-29T02:49:41","slug":"hint-i","status":"publish","type":"page","link":"https:\/\/grub.fairgomate.net\/index.php\/hint-i\/","title":{"rendered":"Hint I Smoking and Cooking"},"content":{"rendered":"\t\t<style>\r\n\t#wps_accordion_pro_2512{\r\n\t\toverflow:hidden;\r\n\t\tdisplay:block;\r\n\t\twidth:100%;\r\n\t\tmargin-bottom:30px;\r\n\t}\r\n\t#accordion_pro_2512 .wpsm_panel-title {\r\n\t\tmargin-top: 0px !important;\r\n\t\tmargin-bottom: 0px !important;\r\n\t\tpadding-top: 0px !important;\r\n\t\tpadding-bottom: 0px !important;\r\n\t}\r\n\t\r\n\t#accordion_pro_2512 .wpsm_panel-title > a{\r\n\t\t\r\n\t\tborder-bottom: 0px !important;\r\n\t\ttext-decoration:none !important;\r\n\t\toutline: none !important;\r\n\t\tbox-shadow:none !important;\r\n\t}\r\n\t#accordion_pro_2512 .ac_title_icon{\r\n\t\tmargin-right:8px;\r\n\t\t\t\t\r\n\t}\r\n\t\r\n\t\r\n\t\/* css files *\/\r\n\t#accordion_pro_2512 a:hover, #accordion_pro_2512 a:focus{\r\n    outline: none !important;\r\n    text-decoration: none !important;\r\n}\r\n#accordion_pro_2512 .wpsm_panel{\r\n   \tborder: 0px !important;\r\n\t    border-radius: 0px !important;\r\n    box-shadow: none !important;\r\n    margin-bottom: 3px !important;\r\n}\r\n#accordion_pro_2512 .wpsm_panel-heading{\r\n    padding: 0 !important;\r\n    border-radius: 0px !important;\r\n    \r\n}\r\n#accordion_pro_2512 .wpsm_panel-title > a{\r\n    display: block !important;\r\n\t    padding: 15px 15px 15px 50px !important;\r\n\t    position: relative !important;\r\n\ttransition:0.4s ease !important;\r\n    color:#25ede6 !important;\r\n    background:#ffffff !important;\r\n\tfont-size: 18px !important;\r\n\tbox-shadow:none !important;\r\n\tline-height:1.5 !important;\r\n\tfont-weight:600 !important;\r\n}\r\n#accordion_pro_2512 .wpsm_panel-title > a > i{\r\n\tcolor:#25ede6 !important;\r\n}\r\n#accordion_pro_2512 .wpsm_panel-title > a > .ac_title_img_icon{\r\n    \twidth: 18px !important;\r\n\theight: 18px !important;\r\n\tvertical-align: middle !important;\r\n\tmargin-left: 0 !important;\r\n\tmargin-top: 0 !important;\r\n\tmargin-bottom: 0 !important;\r\n}\r\n\r\n#accordion_pro_2512 .wpsm_panel-title > a.collapsed{\r\n    background: #ffffff !important;\r\n\tcolor: #0000ff !important;\r\n}\r\n#accordion_pro_2512 .wpsm_panel-title > a.collapsed > i{\r\n    color: #0000ff !important;\r\n}\r\n#accordion_pro_2512 .wpsm_panel-title > a:hover{\r\n   color:#25ede6 !important;\r\n    background:#ffffff !important;\r\n}\r\n#accordion_pro_2512 .wpsm_panel-title > a:hover i{\r\n   color:#25ede6 !important;\r\n}\r\n#accordion_pro_2512 .wpsm_panel-title > a:after,\r\n#accordion_pro_2512 .wpsm_panel-title > a.collapsed:after{\r\n    content: \"\\f063\" !important;\r\n    font-family: FontAwesome !important;\r\n    color: #25ede6 !important;\r\n    font-size: 18px !important;\r\n    position: absolute !important;\r\n    top:calc(50% - 25px) !important;\r\n    left:0px !important;\r\n    padding: 14.5px !important;\r\n    line-height:16px !important;\r\n}\r\n#accordion_pro_2512 .wpsm_panel-title > a.collapsed:after{\r\n    content: \"\\f061\" !important;\r\n    color:#0000ff !important;\r\n   transition: 0.4s ease !important;\r\n}\r\n#accordion_pro_2512 .wpsm_panel-title > a.collapsed:hover:after{\r\n    color:#25ede6 !important;\r\n}\r\n#accordion_pro_2512 .wpsm_panel-body{\r\n\tbackground:#ffffff !important;\r\n\tcolor:#0000ff !important;\r\n\tfont-size:16px !important;\r\n\tline-height: 26px !important;\r\n    \r\n    border-top: 1px solid #ffffff !important;\r\n}\r\n\r\n#accordion_pro_2512 .wpsm_panel-body p{\r\n\tcolor:#0000ff !important;\r\n\tfont-size:16px !important;\r\n\tline-height: 26px !important;\r\n}\r\n\r\n\r\n\r\n\t\t#accordion_pro_2512 .wpsm_panel-title a, #accordion_pro_2512 .wpsm_panel-title a:hover, #accordion_pro_2512 .wpsm_panel-title a.collapsed, #accordion_pro_2512 .wpsm_panel-title a.collapsed:hover {\r\n\t\t\tbackground-image: none !important;\r\n\t\t}\r\n\t\t\t\r\n\t\/* open close icon option *\/\r\n\t\t\r\n\t#accordion_pro_2512 .wpsm_panel {\r\n\t\tbackground-color:transparent !important;\r\n\t\t\t\t\tmargin-bottom:0px !important;\r\n\t\t\t\tmargin-top:0px !important;\r\n\t}\r\n\t#accordion_pro_2512 .collapsing {\r\n\t\ttransition: height 0.6s;\r\n\t}\r\n\t#accordion_pro_2512 .wpsm_panel-body_inner{\r\n\t\toverflow:hidden;\r\n\t\tdisplay:block;\r\n\t\t\r\n\t}\r\n\t\r\n\t\t#accordion_pro_2512 .wpsm_panel-body{\r\n\t\tfont-family:Georgia !important;\r\n\t}\r\n\t#accordion_pro_2512 .wpsm_panel-title a{\r\n\t\tfont-family:Georgia !important;\r\n\t}\r\n\t\t\t\r\n\t\t\r\n\t\t\r\n\t<\/style>\r\n\t<div id=\"wps_accordion_pro_2512\"  >\r\n\t\t<div class=\"wpsm_panel-group\" id=\"accordion_pro_2512\" role=\"tablist\" aria-multiselectable=\"true\">\r\n\t\t\t\t\t<div class=\"wpsm_panel panel wpsm_panel-default\" id=\"offset_2512_1\">\r\n\t\t\t\t\t<div class=\"wpsm_panel-heading\" role=\"tab\" id=\"heading_2512_1\">\r\n\t\t\t\t\t\t<h4 class=\"wpsm_panel-title\">\r\n\t\t\t\t\t\t\t<a  role=\"button\" class=collapsed data-toggle=\"collapse\" data-parent=\"#accordion_pro_2512\" href=\"#collapse_2512_1\" aria-expanded=\"true\" aria-controls=\"collapse_2512_1\">\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tHow to Smoke a Brisket in a Smoker\t\t\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t<\/a>\r\n\t\t\t\t\t\t<\/h4>\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t\t<div id=\"collapse_2512_1\" class=\"wpsm_panel-collapse collapse \" role=\"tabwpsm_panel\" aria-labelledby=\"heading_2512_1\">\r\n\t\t\t\t\t\t<div class=\"wpsm_panel-body\">\r\n\t\t\t\t\t\t\t<div id=\"#wpsm_acc_desc_2512_1\" class=\"wpsm_panel-body_inner  animated fadeIn\"><h3 class=\"title style-scope ytd-video-primary-info-renderer\">How To Make Smoked Brisket Made Easy for Beginners<\/h3>\r\n<p><iframe loading=\"lazy\" src=\"\/\/www.youtube.com\/embed\/JuwGL8JKPQQ\" width=\"640\" height=\"359\" allowfullscreen=\"allowfullscreen\"><\/iframe><\/p>\r\n<p><span class=\"style-scope yt-formatted-string\" dir=\"auto\">The guidelines for this cook: <br \/>\r\n1.) Run the pit temperature at 107\u2103 until the first checkpoint roughly 2 hours into this cook just to try and get more smoke flavor into the brisket on the front end of this cook. <br \/>\r\n2.) CHECKPOINT 1 - Check the progress of the cook to see if the brisket is cooking too fast. Too fast is indicated by \"burning\" on the edges. Adjust accordingly. <br \/>\r\n3.) Run the pit temperature at 120\u2103 from the 2 hour mark until 5.5 hour mark for our 2nd checkpoint. <br \/>\r\n4.) CHECKPOINT 2 - Check the color of the brisket to see if it is where we want it to be and also check for pooling of juices on the brisket, dryness of the brisket and to see if the bark has set yet. Adjust temperatures as needed and moisturize where needed. Wrap the brisket if the color is right and run the pit temperature up to 135\u2103. <br \/>\r\n5.) Once you have the brisket wrapped it's best to check the tenderness of the brisket once an hour until the brisket hits the tenderness you are looking for. <br \/>\r\n6.) When the tenderness is achieved, pull the brisket off the pit to rest. Leave the brisket wrapped in the butcher paper and rest down to 65\u2103 degrees before slicing. <br \/>\r\n<\/span><span class=\"style-scope yt-formatted-string\" dir=\"auto\">7.) Once 65\u2103 internal temperature is reached, slice and enjoy...<\/span><\/p>\r\n<h3 class=\"title style-scope ytd-video-primary-info-renderer\">How To Make Smoked Brisket Made Easy for Beginners Vol. 2<\/h3>\r\n<p><iframe loading=\"lazy\" src=\"\/\/www.youtube.com\/embed\/P_ofvRtDx5I\" width=\"640\" height=\"359\" allowfullscreen=\"allowfullscreen\"><\/iframe><\/p>\r\n<p><strong>The Dawgfatha's BBQ<br \/>\r\n<\/strong><a href=\"https:\/\/www.youtube.com\/channel\/UCahPQX699ZQPXVwb1bhSNaQ\">Click Here<\/a><strong><br \/>\r\n<\/strong><\/p>\t\t\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\t\t   \r\n\t\t\t\t\t\t<\/div>\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\t\t\t\t\t\t\r\n\t\t\t\t<\/div>\r\n\t\t\t\t\t\t\t<div class=\"wpsm_panel panel wpsm_panel-default\" id=\"offset_2512_2\">\r\n\t\t\t\t\t<div class=\"wpsm_panel-heading\" role=\"tab\" id=\"heading_2512_2\">\r\n\t\t\t\t\t\t<h4 class=\"wpsm_panel-title\">\r\n\t\t\t\t\t\t\t<a  role=\"button\" class=collapsed data-toggle=\"collapse\" data-parent=\"#accordion_pro_2512\" href=\"#collapse_2512_2\" aria-expanded=\"true\" aria-controls=\"collapse_2512_2\">\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tHow to Smoke Brisket on a Weber Kettle Easy\t\t\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t<\/a>\r\n\t\t\t\t\t\t<\/h4>\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t\t<div id=\"collapse_2512_2\" class=\"wpsm_panel-collapse collapse \" role=\"tabwpsm_panel\" aria-labelledby=\"heading_2512_2\">\r\n\t\t\t\t\t\t<div class=\"wpsm_panel-body\">\r\n\t\t\t\t\t\t\t<div id=\"#wpsm_acc_desc_2512_2\" class=\"wpsm_panel-body_inner  animated fadeIn\"><p> <br \/><\/p>\r\n<p><iframe loading=\"lazy\" src=\"\/\/www.youtube.com\/embed\/yIg9OWP0I_w\" width=\"640\" height=\"359\" allowfullscreen=\"allowfullscreen\"><\/iframe><\/p>\r\n<p><strong>The Dawgfatha's BBQ<br \/>\r\n<\/strong><a href=\"https:\/\/www.youtube.com\/channel\/UCahPQX699ZQPXVwb1bhSNaQ\">Click Here<\/a><\/p>\t\t\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\t\t   \r\n\t\t\t\t\t\t<\/div>\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\t\t\t\t\t\t\r\n\t\t\t\t<\/div>\r\n\t\t\t\t\t\t\t<div class=\"wpsm_panel panel wpsm_panel-default\" id=\"offset_2512_3\">\r\n\t\t\t\t\t<div class=\"wpsm_panel-heading\" role=\"tab\" id=\"heading_2512_3\">\r\n\t\t\t\t\t\t<h4 class=\"wpsm_panel-title\">\r\n\t\t\t\t\t\t\t<a  role=\"button\" class=collapsed data-toggle=\"collapse\" data-parent=\"#accordion_pro_2512\" href=\"#collapse_2512_3\" aria-expanded=\"true\" aria-controls=\"collapse_2512_3\">\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tHow To Cook a Steak\t\t\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t<\/a>\r\n\t\t\t\t\t\t<\/h4>\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t\t<div id=\"collapse_2512_3\" class=\"wpsm_panel-collapse collapse \" role=\"tabwpsm_panel\" aria-labelledby=\"heading_2512_3\">\r\n\t\t\t\t\t\t<div class=\"wpsm_panel-body\">\r\n\t\t\t\t\t\t\t<div id=\"#wpsm_acc_desc_2512_3\" class=\"wpsm_panel-body_inner  animated fadeIn\"><p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-1476 size-thumbnail\" src=\"https:\/\/grub.fairgomate.net\/wp-content\/uploads\/2023\/04\/steak-150x150.jpg\" alt=\"\" width=\"150\" height=\"150\" srcset=\"https:\/\/grub.fairgomate.net\/wp-content\/uploads\/2023\/04\/steak-150x150.jpg 150w, https:\/\/grub.fairgomate.net\/wp-content\/uploads\/2023\/04\/steak-100x100.jpg 100w\" sizes=\"auto, (max-width: 150px) 100vw, 150px\" \/><\/p>\r\n<p><strong>Set Temperature of Grill Too:<\/strong><br \/>\r\n235\u2103 - 260\u2103<\/p>\r\n<p><strong>Cooking Times<\/strong><\/p>\r\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-1477 size-full\" src=\"https:\/\/grub.fairgomate.net\/wp-content\/uploads\/2023\/04\/steak-times.jpg\" alt=\"\" width=\"709\" height=\"532\" srcset=\"https:\/\/grub.fairgomate.net\/wp-content\/uploads\/2023\/04\/steak-times.jpg 709w, https:\/\/grub.fairgomate.net\/wp-content\/uploads\/2023\/04\/steak-times-300x225.jpg 300w, https:\/\/grub.fairgomate.net\/wp-content\/uploads\/2023\/04\/steak-times-480x360.jpg 480w\" sizes=\"auto, (max-width: 709px) 100vw, 709px\" \/><\/p>\r\n<p><strong>Cooking By Using a Meat Thermometer<\/strong><\/p>\r\n<p>Rare 60\u00b0C<br \/>\r\nMedium rare 60\u201365\u00b0C<br \/>\r\nMedium 65\u201370\u00b0C <br \/>\r\nMedium well done 70\u00b0C <br \/>\r\nWell done 75\u00b0C<\/p>\r\n<p><strong>By The Touch Test<\/strong><\/p>\r\n<p>Towards the end of cooking time, press the outside centre of your beef lightly with tongs or your clean pointer finger to judge its degree of doneness.<\/p>\r\n<p>Soft = within the rare range<br \/>\r\nSpringy = medium<br \/>\r\nFirmer = within the well done range<\/p>\r\n<p class=\"title style-scope ytd-video-primary-info-renderer\"><strong>Ramsay's Top 10 Tips for Cooking the Perfect Steak<\/strong><\/p>\r\n<p><iframe loading=\"lazy\" src=\"\/\/www.youtube.com\/embed\/YIjWwZwlHQg\" width=\"640\" height=\"359\" allowfullscreen=\"allowfullscreen\"><\/iframe><\/p>\r\n<p class=\"title style-scope ytd-video-primary-info-renderer\"><strong>Cook The Perfect Steak For Every Temperature<\/strong><\/p>\r\n<p><iframe loading=\"lazy\" src=\"\/\/www.youtube.com\/embed\/n7mBuHr2TxU\" width=\"640\" height=\"359\" allowfullscreen=\"allowfullscreen\"><\/iframe><\/p>\t\t\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\t\t   \r\n\t\t\t\t\t\t<\/div>\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\t\t\t\t\t\t\r\n\t\t\t\t<\/div>\r\n\t\t\t\t\t\t\t<div class=\"wpsm_panel panel wpsm_panel-default\" id=\"offset_2512_4\">\r\n\t\t\t\t\t<div class=\"wpsm_panel-heading\" role=\"tab\" id=\"heading_2512_4\">\r\n\t\t\t\t\t\t<h4 class=\"wpsm_panel-title\">\r\n\t\t\t\t\t\t\t<a  role=\"button\" class=collapsed data-toggle=\"collapse\" data-parent=\"#accordion_pro_2512\" href=\"#collapse_2512_4\" aria-expanded=\"true\" aria-controls=\"collapse_2512_4\">\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tHow To Cook a Pork Chop\t\t\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t<\/a>\r\n\t\t\t\t\t\t<\/h4>\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t\t<div id=\"collapse_2512_4\" class=\"wpsm_panel-collapse collapse \" role=\"tabwpsm_panel\" aria-labelledby=\"heading_2512_4\">\r\n\t\t\t\t\t\t<div class=\"wpsm_panel-body\">\r\n\t\t\t\t\t\t\t<div id=\"#wpsm_acc_desc_2512_4\" class=\"wpsm_panel-body_inner  animated fadeIn\"><table style=\"width: 700px; border-collapse: collapse;\">\r\n<tbody>\r\n<tr>\r\n<td style=\"width: 150px;\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-1479\" src=\"https:\/\/grub.fairgomate.net\/wp-content\/uploads\/2023\/04\/PorkLoinChop.jpg\" alt=\"\" width=\"250\" height=\"250\" srcset=\"https:\/\/grub.fairgomate.net\/wp-content\/uploads\/2023\/04\/PorkLoinChop.jpg 250w, https:\/\/grub.fairgomate.net\/wp-content\/uploads\/2023\/04\/PorkLoinChop-150x150.jpg 150w, https:\/\/grub.fairgomate.net\/wp-content\/uploads\/2023\/04\/PorkLoinChop-100x100.jpg 100w\" sizes=\"auto, (max-width: 250px) 100vw, 250px\" \/><\/td>\r\n<td style=\"width: 550px; vertical-align: top;\"><strong>Start with a pork chop, rind removed that is approximately 2.5cm thick*.<\/strong><\/td>\r\n<\/tr>\r\n<tr>\r\n<td style=\"width: 150px;\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-1482\" src=\"https:\/\/grub.fairgomate.net\/wp-content\/uploads\/2023\/04\/PorkLoinChop1.jpg\" alt=\"\" width=\"250\" height=\"250\" srcset=\"https:\/\/grub.fairgomate.net\/wp-content\/uploads\/2023\/04\/PorkLoinChop1.jpg 250w, https:\/\/grub.fairgomate.net\/wp-content\/uploads\/2023\/04\/PorkLoinChop1-150x150.jpg 150w, https:\/\/grub.fairgomate.net\/wp-content\/uploads\/2023\/04\/PorkLoinChop1-100x100.jpg 100w\" sizes=\"auto, (max-width: 250px) 100vw, 250px\" \/><\/td>\r\n<td style=\"width: 550px; vertical-align: top;\"><strong>On a medium-high heat (204 \u2013 232 \u2103), without any oil, once the pan is hot, sear the outer edge of the chops for 3 minutes or until nice and golden. Use your tongs for one chop or for multiple, a pair of skewers can help keep them upright.<\/strong><\/td>\r\n<\/tr>\r\n<tr>\r\n<td style=\"width: 150px;\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-1480\" src=\"https:\/\/grub.fairgomate.net\/wp-content\/uploads\/2023\/04\/PorkLoinChop2.jpg\" alt=\"\" width=\"250\" height=\"250\" srcset=\"https:\/\/grub.fairgomate.net\/wp-content\/uploads\/2023\/04\/PorkLoinChop2.jpg 250w, https:\/\/grub.fairgomate.net\/wp-content\/uploads\/2023\/04\/PorkLoinChop2-150x150.jpg 150w, https:\/\/grub.fairgomate.net\/wp-content\/uploads\/2023\/04\/PorkLoinChop2-100x100.jpg 100w\" sizes=\"auto, (max-width: 250px) 100vw, 250px\" \/><\/td>\r\n<td style=\"width: 550px; vertical-align: top;\"><strong>Cook the chop on one side for 6 minutes. Turn and cook for a further 2 minutes. Add a little bit of oil or butter after turning if\u00a0 you want to.<\/strong><\/td>\r\n<\/tr>\r\n<tr>\r\n<td style=\"width: 150px;\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-1481\" src=\"https:\/\/grub.fairgomate.net\/wp-content\/uploads\/2023\/04\/PorkLoinChop3-1.jpg\" alt=\"\" width=\"250\" height=\"250\" srcset=\"https:\/\/grub.fairgomate.net\/wp-content\/uploads\/2023\/04\/PorkLoinChop3-1.jpg 250w, https:\/\/grub.fairgomate.net\/wp-content\/uploads\/2023\/04\/PorkLoinChop3-1-150x150.jpg 150w, https:\/\/grub.fairgomate.net\/wp-content\/uploads\/2023\/04\/PorkLoinChop3-1-100x100.jpg 100w\" sizes=\"auto, (max-width: 250px) 100vw, 250px\" \/><\/td>\r\n<td style=\"width: 550px; vertical-align: top;\"><strong>Set the pork aside on a plate and let it rest for a final 2 minutes before serving.<\/strong><\/td>\r\n<\/tr>\r\n<\/tbody>\r\n<\/table>\t\t\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\t\t   \r\n\t\t\t\t\t\t<\/div>\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\t\t\t\t\t\t\r\n\t\t\t\t<\/div>\r\n\t\t\t\t\t\t\t<div class=\"wpsm_panel panel wpsm_panel-default\" id=\"offset_2512_5\">\r\n\t\t\t\t\t<div class=\"wpsm_panel-heading\" role=\"tab\" id=\"heading_2512_5\">\r\n\t\t\t\t\t\t<h4 class=\"wpsm_panel-title\">\r\n\t\t\t\t\t\t\t<a  role=\"button\" class=collapsed data-toggle=\"collapse\" data-parent=\"#accordion_pro_2512\" href=\"#collapse_2512_5\" aria-expanded=\"true\" aria-controls=\"collapse_2512_5\">\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tHow To Cook Roast Leg Of Lamb\t\t\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t<\/a>\r\n\t\t\t\t\t\t<\/h4>\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t\t<div id=\"collapse_2512_5\" class=\"wpsm_panel-collapse collapse \" role=\"tabwpsm_panel\" aria-labelledby=\"heading_2512_5\">\r\n\t\t\t\t\t\t<div class=\"wpsm_panel-body\">\r\n\t\t\t\t\t\t\t<div id=\"#wpsm_acc_desc_2512_5\" class=\"wpsm_panel-body_inner  animated fadeIn\"><p> <br \/><\/p>\r\n<p><iframe loading=\"lazy\" src=\"\/\/www.youtube.com\/embed\/YICA4iX55Uw\" width=\"640\" height=\"359\" allowfullscreen=\"allowfullscreen\"><\/iframe><\/p>\r\n<p> <br \/><\/p>\r\n<p><strong>Temperatures for Cooking.<\/strong><\/p>\r\n<p> <br \/><\/p>\r\n<p>Medium Rare 62\u2103<br \/>\r\n<br \/>\r\nMedium 71\u2103<br \/>\r\n<br \/>\r\nMedium Well 73\u2103<br \/>\r\n<br \/>\r\nWell Done 76\u2103<\/p>\r\n<p> <br \/><\/p>\r\n<p> <br \/><\/p>\t\t\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\t\t   \r\n\t\t\t\t\t\t<\/div>\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\t\t\t\t\t\t\r\n\t\t\t\t<\/div>\r\n\t\t\t\t\t\t\t<div class=\"wpsm_panel panel wpsm_panel-default\" id=\"offset_2512_6\">\r\n\t\t\t\t\t<div class=\"wpsm_panel-heading\" role=\"tab\" id=\"heading_2512_6\">\r\n\t\t\t\t\t\t<h4 class=\"wpsm_panel-title\">\r\n\t\t\t\t\t\t\t<a  role=\"button\" class=collapsed data-toggle=\"collapse\" data-parent=\"#accordion_pro_2512\" href=\"#collapse_2512_6\" aria-expanded=\"true\" aria-controls=\"collapse_2512_6\">\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tHow To Cook Roast Pork\t\t\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t<\/a>\r\n\t\t\t\t\t\t<\/h4>\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t\t<div id=\"collapse_2512_6\" class=\"wpsm_panel-collapse collapse \" role=\"tabwpsm_panel\" aria-labelledby=\"heading_2512_6\">\r\n\t\t\t\t\t\t<div class=\"wpsm_panel-body\">\r\n\t\t\t\t\t\t\t<div id=\"#wpsm_acc_desc_2512_6\" class=\"wpsm_panel-body_inner  animated fadeIn\"><p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-2125 size-thumbnail\" src=\"https:\/\/grub.fairgomate.net\/wp-content\/uploads\/2023\/04\/pork-1-150x150.jpg\" alt=\"\" width=\"150\" height=\"150\" srcset=\"https:\/\/grub.fairgomate.net\/wp-content\/uploads\/2023\/04\/pork-1-150x150.jpg 150w, https:\/\/grub.fairgomate.net\/wp-content\/uploads\/2023\/04\/pork-1-100x100.jpg 100w\" sizes=\"auto, (max-width: 150px) 100vw, 150px\" \/><\/p>\r\n<p><strong>INGREDIENTS<\/strong><\/p>\r\n<p>1 Leg Pork<br \/>\r\n1 Lemon<br \/>\r\n2 Tbsp Olive Oil <br \/>\r\n1 Tbsp Sea Salt<\/p>\r\n<p><strong>METHOD<\/strong><\/p>\r\n<p>1 Preheat oven to 250\u00b0C.<br \/>\r\n2 Using a sharp knife, gently score the skin of the leg across in close parallel lines. Make sure you cut all the way through the skin to the meat.<br \/>\r\n3 Rub the entire leg with oil and lemon juice and then with the sea salt. Rub well into the scores as this not only seasons the meat, but helps draw out moisture, producing \u2018crispy crackling\u2019.<br \/>\r\n4 Place the roast in a large roasting pan. Cook uncovered for 30 minutes, then reduce the temperature to <strong>180\u00b0C.<\/strong> Continue cooking for 25 minutes \/ 500g of weight, or 1\u00bd hours.<br \/>\r\n5 Once the roast is done, remove from the oven and rest for 20 minutes before carving to serve.<\/p>\t\t\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\t\t   \r\n\t\t\t\t\t\t<\/div>\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\t\t\t\t\t\t\r\n\t\t\t\t<\/div>\r\n\t\t\t\t\t\t\t<div class=\"wpsm_panel panel wpsm_panel-default\" id=\"offset_2512_7\">\r\n\t\t\t\t\t<div class=\"wpsm_panel-heading\" role=\"tab\" id=\"heading_2512_7\">\r\n\t\t\t\t\t\t<h4 class=\"wpsm_panel-title\">\r\n\t\t\t\t\t\t\t<a  role=\"button\" class=collapsed data-toggle=\"collapse\" data-parent=\"#accordion_pro_2512\" href=\"#collapse_2512_7\" aria-expanded=\"true\" aria-controls=\"collapse_2512_7\">\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tHOW TO REST MEAT\t\t\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t<\/a>\r\n\t\t\t\t\t\t<\/h4>\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t\t<div id=\"collapse_2512_7\" class=\"wpsm_panel-collapse collapse \" role=\"tabwpsm_panel\" aria-labelledby=\"heading_2512_7\">\r\n\t\t\t\t\t\t<div class=\"wpsm_panel-body\">\r\n\t\t\t\t\t\t\t<div id=\"#wpsm_acc_desc_2512_7\" class=\"wpsm_panel-body_inner  animated fadeIn\"><p>How to rest a Roast or large Chunk of Meat.<\/p>\r\n<p><iframe loading=\"lazy\" src=\"\/\/www.youtube.com\/embed\/qsCVMmmNRec\" width=\"640\" height=\"359\" allowfullscreen=\"allowfullscreen\"><\/iframe><\/p>\t\t\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\t\t   \r\n\t\t\t\t\t\t<\/div>\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\t\t\t\t\t\t\r\n\t\t\t\t<\/div>\r\n\t\t\t\t\t\t\t<div class=\"wpsm_panel panel wpsm_panel-default\" id=\"offset_2512_8\">\r\n\t\t\t\t\t<div class=\"wpsm_panel-heading\" role=\"tab\" id=\"heading_2512_8\">\r\n\t\t\t\t\t\t<h4 class=\"wpsm_panel-title\">\r\n\t\t\t\t\t\t\t<a  role=\"button\" class=collapsed data-toggle=\"collapse\" data-parent=\"#accordion_pro_2512\" href=\"#collapse_2512_8\" aria-expanded=\"true\" aria-controls=\"collapse_2512_8\">\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tHow To Cook & Peel Hard Boiled Eggs\t\t\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t<\/a>\r\n\t\t\t\t\t\t<\/h4>\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t\t<div id=\"collapse_2512_8\" class=\"wpsm_panel-collapse collapse \" role=\"tabwpsm_panel\" aria-labelledby=\"heading_2512_8\">\r\n\t\t\t\t\t\t<div class=\"wpsm_panel-body\">\r\n\t\t\t\t\t\t\t<div id=\"#wpsm_acc_desc_2512_8\" class=\"wpsm_panel-body_inner  animated fadeIn\"><p><strong>How to cook and Peel Hard Boiled Eggs 2 Ways.<\/strong><\/p>\r\n<p><iframe loading=\"lazy\" src=\"\/\/www.youtube.com\/embed\/nId0VqfG_oI\" width=\"640\" height=\"359\" allowfullscreen=\"allowfullscreen\"><\/iframe><\/p>\r\n<p> <br \/><\/p>\r\n<p><iframe loading=\"lazy\" src=\"\/\/www.youtube.com\/embed\/RV9nz1qlY64\" width=\"640\" height=\"359\" allowfullscreen=\"allowfullscreen\"><\/iframe><\/p>\r\n<p> <br \/><\/p>\t\t\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\t\t   \r\n\t\t\t\t\t\t<\/div>\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\t\t\t\t\t\t\r\n\t\t\t\t<\/div>\r\n\t\t\t\t\t\t\t<div class=\"wpsm_panel panel wpsm_panel-default\" id=\"offset_2512_9\">\r\n\t\t\t\t\t<div class=\"wpsm_panel-heading\" role=\"tab\" id=\"heading_2512_9\">\r\n\t\t\t\t\t\t<h4 class=\"wpsm_panel-title\">\r\n\t\t\t\t\t\t\t<a  role=\"button\" class=collapsed data-toggle=\"collapse\" data-parent=\"#accordion_pro_2512\" href=\"#collapse_2512_9\" aria-expanded=\"true\" aria-controls=\"collapse_2512_9\">\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tHow To Cook Hot Chips\t\t\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t<\/a>\r\n\t\t\t\t\t\t<\/h4>\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t\t<div id=\"collapse_2512_9\" class=\"wpsm_panel-collapse collapse \" role=\"tabwpsm_panel\" aria-labelledby=\"heading_2512_9\">\r\n\t\t\t\t\t\t<div class=\"wpsm_panel-body\">\r\n\t\t\t\t\t\t\t<div id=\"#wpsm_acc_desc_2512_9\" class=\"wpsm_panel-body_inner  animated fadeIn\"><p>Achieving perfect chips, ones that are golden and crisp on the outside while being fluffy inside, is a two-stage process. It's best if you have a deep-fat fryer, but if you don't, you can use a large saucepan half-full of oil. You'll also need a digital thermometer.<\/p>\r\n<p>First of all, heat up your oil to 130\u00b0C (266\u00b0F). Peel the potatoes, cut them into strips about 12 Millimetres (half an inch) on a side, rinse them thoroughly under cold water, and pat them dry. When the oil has reached the correct temperature, put the chips in and cook them for 5-10 minutes, until they are a bit soft but not browned.<\/p>\r\n<p>Drain well and leave to cool. If you don't need your chips straight away, you can leave them in the fridge for a few hours before finishing them off.<\/p>\r\n<p>Heat the oil to 160\u00b0C (320\u00b0F). Place the chips in the hot fat and fry them until they are golden brown - this should take about 5 minutes. Drain well and serve with malt vinegar and a sprinkle of salt.<\/p>\r\n<p> <br \/><\/p>\r\n<p><iframe loading=\"lazy\" src=\"\/\/www.youtube.com\/embed\/2mF6C9fGqHU\" width=\"640\" height=\"359\" allowfullscreen=\"allowfullscreen\"><span data-mce-type=\"bookmark\" class=\"mce_SELRES_start\">\ufeff<\/span><\/iframe><\/p>\t\t\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\t\t   \r\n\t\t\t\t\t\t<\/div>\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\t\t\t\t\t\t\r\n\t\t\t\t<\/div>\r\n\t\t\t\t\t\t\t<div class=\"wpsm_panel panel wpsm_panel-default\" id=\"offset_2512_10\">\r\n\t\t\t\t\t<div class=\"wpsm_panel-heading\" role=\"tab\" id=\"heading_2512_10\">\r\n\t\t\t\t\t\t<h4 class=\"wpsm_panel-title\">\r\n\t\t\t\t\t\t\t<a  role=\"button\" class=collapsed data-toggle=\"collapse\" data-parent=\"#accordion_pro_2512\" href=\"#collapse_2512_10\" aria-expanded=\"true\" aria-controls=\"collapse_2512_10\">\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tHow To Cook Frankfurts\t\t\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t<\/a>\r\n\t\t\t\t\t\t<\/h4>\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t\t<div id=\"collapse_2512_10\" class=\"wpsm_panel-collapse collapse \" role=\"tabwpsm_panel\" aria-labelledby=\"heading_2512_10\">\r\n\t\t\t\t\t\t<div class=\"wpsm_panel-body\">\r\n\t\t\t\t\t\t\t<div id=\"#wpsm_acc_desc_2512_10\" class=\"wpsm_panel-body_inner  animated fadeIn\"><div class=\"wprm-recipe-instruction-text\">1 Cook the hot dogs in some simmering water (80c) till the internal temperature reaches 135-140f (this is for all beef. If you are adding pork you need to bring the temp to 65-68c)<\/div>\r\n<div class=\"wprm-recipe-instruction-text\">2 Cool in ice water and remove the casing. Your hot dogs are finished. Enjoy for lunch and freeze what's left in a vacuum sealed pouch for later.<\/div>\r\n<div>\u00a0<\/div>\r\n<div><iframe loading=\"lazy\" src=\"\/\/www.youtube.com\/embed\/hGajUYayw14\" width=\"640\" height=\"359\" allowfullscreen=\"allowfullscreen\"><\/iframe><\/div>\t\t\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\t\t   \r\n\t\t\t\t\t\t<\/div>\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\t\t\t\t\t\t\r\n\t\t\t\t<\/div>\r\n\t\t\t\t\t\t\t<div class=\"wpsm_panel panel wpsm_panel-default\" id=\"offset_2512_11\">\r\n\t\t\t\t\t<div class=\"wpsm_panel-heading\" role=\"tab\" id=\"heading_2512_11\">\r\n\t\t\t\t\t\t<h4 class=\"wpsm_panel-title\">\r\n\t\t\t\t\t\t\t<a  role=\"button\" class=collapsed data-toggle=\"collapse\" data-parent=\"#accordion_pro_2512\" href=\"#collapse_2512_11\" aria-expanded=\"true\" aria-controls=\"collapse_2512_11\">\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tHow To Cook Snags\t\t\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t<\/a>\r\n\t\t\t\t\t\t<\/h4>\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t\t<div id=\"collapse_2512_11\" class=\"wpsm_panel-collapse collapse \" role=\"tabwpsm_panel\" aria-labelledby=\"heading_2512_11\">\r\n\t\t\t\t\t\t<div class=\"wpsm_panel-body\">\r\n\t\t\t\t\t\t\t<div id=\"#wpsm_acc_desc_2512_11\" class=\"wpsm_panel-body_inner  animated fadeIn\"><p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-1908 size-thumbnail\" src=\"https:\/\/grub.fairgomate.net\/wp-content\/uploads\/2023\/04\/frankfurter-sm-150x130.jpg\" alt=\"\" width=\"150\" height=\"130\" \/><\/p>\r\n<p><strong>Oven-Baked Sausages<\/strong><\/p>\r\n<p>For minimal fuss, you can also cook your sausages in the oven.<br \/>\r\nSimply place a metal rack onto a baking tray and lay out your sausages so that there\u2019s space between each one to ensure they evenly colour.<br \/>\r\nPop them into a preheated 180C oven for 25 minutes, turning them halfway through.<\/p>\r\n<p><strong>Slow Cooker Sausages<\/strong><\/p>\r\n<p>Add sausages to your favorite slow cooker meals, from stews and curries to soups and braises.<br \/>\r\nBest of all, these no-fuss meals can be thrown together in a large snap-lock bag and frozen for<br \/>\r\nup to three-months ahead of time. When you\u2019d like to cook them, allow them to defrost overnight,<br \/>\r\nthem pop the contents of the bag into your Slow-Cooker at the start of the day.<\/p>\r\n<p><strong>Braised Sausages<\/strong><\/p>\r\n<p>Add your sausages to a range of delicious sauces as a way of quickly jazzing up any snag.<br \/>\r\nHere you can opt for simple supermarket pork or beef sausages, or try a flavored sausage.<br \/>\r\nThis is also a great option for using up leftover cooked sausages, as you can easily throw in slices of cold sausage to give them new life.<br \/>\r\nWhile there\u2019s no need to precook your sausages, you may wish to remove the skins at the end of the dish.<\/p>\r\n<p><strong>Poaching<\/strong><\/p>\r\n<p>Poaching your sausage is a more common than you may think. There are two schools of thought here.<\/p>\r\n<p>One way is to gently poach sausages in a small amount of water to cook them through before browning them in a pan or on the barbecue.<\/p>\r\n<p>To do this, place sausages in a pan with about half a centimetre of water and bring it to the boil. Before the water boils away completely, turn the sausages to evenly cook them, then allow them to continue cooking in the pan to brown the skin. This makes for a nicely cooked sausage, but there\u2019s no fat-reducing benefits to this method of poaching.<\/p>\r\n<p>The second way to poach them is to submerge the sausage in a cold water bath over medium heat.<\/p>\r\n<p>Hold it there for as long as it takes to bring the internal temperature of the sausage to 65.6C. Then sear the snags in a hot pan to brown the outside.<\/p>\r\n<p>The danger here is that to get a good colour on the snags you risk overcooking the sausages in the pan as you do it. But I\u2019m not a fan.<\/p>\r\n<p><strong>Frying<\/strong><\/p>\r\n<p>The main thing here is to avoid rapid cooking or a too-hot pan, which can lead to a burnt sausage with a raw centre or, worse still, exploding the sausage when the moisture in the snag turns to steam and bursts the skin.<\/p>\r\n<p>The secret of frying is to cook the sausages slowly over a low to medium heat, until just cooked through, while getting a nice brown on the outside.<\/p>\r\n<p>For a fat snag this may take up to 45 minutes.<\/p>\r\n<p> <br \/><\/p>\t\t\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\t\t   \r\n\t\t\t\t\t\t<\/div>\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\t\t\t\t\t\t\r\n\t\t\t\t<\/div>\r\n\t\t\t\t\t\t\t<div class=\"wpsm_panel panel wpsm_panel-default\" id=\"offset_2512_12\">\r\n\t\t\t\t\t<div class=\"wpsm_panel-heading\" role=\"tab\" id=\"heading_2512_12\">\r\n\t\t\t\t\t\t<h4 class=\"wpsm_panel-title\">\r\n\t\t\t\t\t\t\t<a  role=\"button\" class=collapsed data-toggle=\"collapse\" data-parent=\"#accordion_pro_2512\" href=\"#collapse_2512_12\" aria-expanded=\"true\" aria-controls=\"collapse_2512_12\">\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tHow To Cook Sausages Without Them Splitting\t\t\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t<\/a>\r\n\t\t\t\t\t\t<\/h4>\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t\t<div id=\"collapse_2512_12\" class=\"wpsm_panel-collapse collapse \" role=\"tabwpsm_panel\" aria-labelledby=\"heading_2512_12\">\r\n\t\t\t\t\t\t<div class=\"wpsm_panel-body\">\r\n\t\t\t\t\t\t\t<div id=\"#wpsm_acc_desc_2512_12\" class=\"wpsm_panel-body_inner  animated fadeIn\"><p><iframe loading=\"lazy\" src=\"\/\/www.youtube.com\/embed\/Bf-kHHZvfXo\" width=\"640\" height=\"359\" allowfullscreen=\"allowfullscreen\"><\/iframe><\/p>\t\t\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\t\t   \r\n\t\t\t\t\t\t<\/div>\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\t\t\t\t\t\t\r\n\t\t\t\t<\/div>\r\n\t\t\t\t\r\n<\/div>\r\n\t<\/div>\r\n\t\r\n\t\t\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"wf_page_folders":[2],"class_list":["post-2142","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/grub.fairgomate.net\/index.php\/wp-json\/wp\/v2\/pages\/2142","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/grub.fairgomate.net\/index.php\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/grub.fairgomate.net\/index.php\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/grub.fairgomate.net\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/grub.fairgomate.net\/index.php\/wp-json\/wp\/v2\/comments?post=2142"}],"version-history":[{"count":0,"href":"https:\/\/grub.fairgomate.net\/index.php\/wp-json\/wp\/v2\/pages\/2142\/revisions"}],"wp:attachment":[{"href":"https:\/\/grub.fairgomate.net\/index.php\/wp-json\/wp\/v2\/media?parent=2142"}],"wp:term":[{"taxonomy":"wf_page_folders","embeddable":true,"href":"https:\/\/grub.fairgomate.net\/index.php\/wp-json\/wp\/v2\/wf_page_folders?post=2142"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}