The Boat Jumble at Beaulieu (the home of the National Motor Museum) in Hampshire turned out to be our best one day show ever.
All day we had a steady flow of people wanting to know more about thermal cooking and how Mr D’s Thermal Cooker worked. We had a lots of kind words from people who had bought cookers from us in the past. One surprise visit was from Natalie who had given me the recipe for Boeuf Bourguignon earlier this year.
We had made a rich fruit cake Saturday night and as usual this went down very well. I had also prepared some spare ribs (recipe below) by vacuum packing them in BBQ sauce. This meant that at the show all I had to do was put them in water, bring it to the boil and simmer for about 5 to 10 minutes before putting the inner pot into the outer insulated container. People were impressed with the heat retention as 5 hours later the temperature was still over 70°C.
As the day drew to a close we were very tired but had enjoyed it very much. When we got home at around 19:00 we sat down pretty exhausted but very happy with a successful show.
PORK SPARE RIBS COOKED IN A BAG.
- 1 kg of Pork Spare Ribs, sliced into separate ribs. Try to purchase ones trimmed of most of the fat removed.
- 2 tbsp honey
- 2 tbsp hoisin sauce
- 1 tbsp oyster sauce
- 1 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 3 – 4 garlic cloves, crushed
- Mix the marinade ingredients together in a bowl.
- Place to ribs in a bag suitable for roasting.
- Add the marinade to the ribs.
- Seal the bag removing as much air as possible. If you have a vacuum sealing machine use this.
- Leave in the fridge for at least 4 hours. Overnight would be better.
- When you are ready to cook the ribs remove them from the fridge and put them in their roasting bag into the inner pot.
- Fill the pot with water making sure the ribs are completely covered and bring to the boil.
- Once boiling put on the lid and turn down to a simmer. Simmer for 10 minutes.
- Place the inner pot into the insulated outer container and shut the lid.
- Leave to thermal cook without power for a minimum of 4 to 5 hours.
- Carefully remove the ribs and open the bag. Beware the bag and contents will be hot and may contain steam.
- Place the ribs to one side.
- Add the juice (in which the ribs were cooked) to a saucepan and bring to the boil.
- Vigorously boil this liquid, stirring regularly, until it is reduced by a half and is nice and thick.
- Place the rib racks onto a suitable plate.
- Pour the thickened sauce over the top of the racks.
- Serve on a bed of mashed potato, or rice with a garden salad and fresh crusty bread.