AFTER breakfast Margaret heads off to the village and I prep three big slabs of pork belly for tomorrow. I cut and trim as necessary, score the fat cap, slather in mustard then add a rub – my mix of freshly cracked black pepper, sea salt and garlic granules.
Then it goes in the fridge to be retrieved at 6am tomorrow (Sunday) morning when I fire up the smoker. We're having a family day with an Eater egg hunt for the kids and aim to eat around 4pm. The pork belly generally takes a little over eight hours and is best to let rest for an hour, so if all goes to plan it'll work out.
Margaret's not long back when Les rolls up – she's staying tonight, as is Mikey – both go home after the family day tomorrow (Sunday)...everyone else is coming just for the day but we'll have Matty 'til Wednesday.
I'm doing grilled flank steak tonight so make up my marinade which'll go in a ziplock bag with the steak – but not 'til an hour or so before grilling. Over-marinading can make the meat mushy.
We have a chilled afternoon and I take some time out to make some 'fossils' – deep embossing trilobites and ammonites in bits of broken slate – for the kids to find along with the chocolate eggs tomorrow.
It's 9pm by the time I light the charcoal. Mikey's still not arrived by the time we eat so we have dinner and I keep some back for Mikey when he gets here.
