Recipes, home grown goodness, BBQing and food stuff
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@canefan I did a Porchetta at Xmas but used the Gas BBQ and spit attachment. Because its rolled it was the best way in a short amount of time to get the crispy crackling all the way round. It was really good. We did chicken liver filling with porcini mushroom, pine nuts and herb filling. Was my first time making it. Mushroom was a little over powering but it was still bloody good.
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@raznomore I'm assuming you used direct heat? Indirect heat isn't going to get my crackling crispy but it stops it burning up quickly. I'm waiting on a tool to remove the heat shield during a cook then maybe I'll get the best of both worlds
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@canefan I use indirect mostly. More control that way. I use to practice with pork hocks to get the low and slow, fall off the bone cook but attempting to get crunchy skin. If you go indirect but up the temp you cans till get the crackling. I don't believe it's always about correct temp though. The rind thickness plays it's part too. I will eyeball it a lot of the time.
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Went to a mates cabin a few weeks back and we did a pork neck in an 'earth oven' (dug a hole, put some stones in it, had a big fire there for four hours and then put the meat there and filled the hole, dunno if that is the right word), put some salt, honey, chilli, garlic powder etc.. on the meat and had it season for about 6h, then wrapped it in butter paper, foil, and wet newspaper(put some onions, carrots and garlic with it)
It was in the hole for 8h and when we got it out and on the table, it took less than ten minutes for five guys with forks to destroy, no sauce needed. It was fucken amazing.
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@sapetyvi said in Recipes, home grown goodness, BBQing and food stuff:
Went to a mates cabin a few weeks back and we did a pork neck in an 'earth oven' (dug a hole, put some stones in it, had a big fire there for four hours and then put the meat there and filled the hole, dunno if that is the right word), put some salt, honey, chilli, garlic powder etc.. on the meat and had it season for about 6h, then wrapped it in butter paper, foil, and wet newspaper(put some onions, carrots and garlic with it)
It was in the hole for 8h and when we got it out and on the table, it took less than ten minutes for five guys with forks to destroy, no sauce needed. It was fucken amazing.
Sounds amazing.
In NZ we call thank a Hangi ("Hung-ee") Very traditional Maori way of prepapring a feast
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So bought a brisket(point only) with the intention of having it for the test. Went to give the smoker a bit of a clean up and found a family of rats had decided to call it home.
Scared the absolute shit out of me. I will never leave a vent open again, I will have to also BBQ daily to ensure they do not come back..
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@raznomore said in Recipes, home grown goodness, BBQing and food stuff:
So bought a brisket(point only) with the intention of having it for the test. Went to give the smoker a bit of a clean up and found a family of rats had decided to call it home.
Scared the absolute shit out of me. I will never leave a vent open again, I will have to also BBQ daily to ensure they do not come back..
What did you glaze them with? Any brining, or did you just use a rub?
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@crucial said in Recipes, home grown goodness, BBQing and food stuff:
@raznomore said in Recipes, home grown goodness, BBQing and food stuff:
So bought a brisket(point only) with the intention of having it for the test. Went to give the smoker a bit of a clean up and found a family of rats had decided to call it home.
Scared the absolute shit out of me. I will never leave a vent open again, I will have to also BBQ daily to ensure they do not come back..
What did you glaze them with? Any brining, or did you just use a rub?
Do like the Peruvians do with GPs
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Done a lot of bbq over the hols, including a bbq Turkey on Xmas day and 4kg of square cut lamb shoulder for lunch the next day. I put the shoulders on at 11pm Xmas night and by 8am the following morning they were done. The bones fell out and the meat was epic. Highly recommend it, the guests loved it. Got the recipe off the weber nz website
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Looks great mate!
Did some pretty decent ribs and brisket on Xmas eve and Boxing Day but been away since with some bodgy old bbq to use at the place we rented. Was staying with a family who had a couple of gluten free members too so meant that bbqing was more chore than fun due to having to keep stuff all seperate. Still managed some very decent eye fillets and lamb racks
At our Bach now and at least have a small Webber to use here!
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@canefan said in Recipes, home grown goodness, BBQing and food stuff:
To cook for a long time low and slow without having to constantly monitoring temperature you should get a tip top temp
Looks pretty cool. There are also digital ones that do a similar thing - a bit more expensive. I tried one when I started out, but found I didn't need it to keep a consistent temp. was similar to this https://www.bbqguru.com/storenav?categoryid=1&productid=34
Or, get a Kamado of some form, get it well gunked and seasoned, and do it all old school by hand
I do this on my long cooks - generally check every 3-4 hours, and whenever I wake up overnight. After abuot 18-20 hours, the ash is usually starting to choke the airflow. -
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@canefan said in Recipes, home grown goodness, BBQing and food stuff:
@nzzp I just use lump charcoal. It burns super clean long and hot. The akorn is a metal poor man's kamado
So do I ... but I find that it still ashes towards the end of the cook. Still, 18+ hours without reloading is usually no problem
Edit: also, the Akorn is great value for people. I point a lot of people that way - you can get that and a WeberQ for a thousand bucks adn you're basically sorted for almost all cooking yuo want to do.
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@nzzp said in Recipes, home grown goodness, BBQing and food stuff:
@canefan said in Recipes, home grown goodness, BBQing and food stuff:
@nzzp I just use lump charcoal. It burns super clean long and hot. The akorn is a metal poor man's kamado
So do I ... but I find that it still ashes towards the end of the cook. Still, 18+ hours without reloading is usually no problem
Edit: also, the Akorn is great value for people. I point a lot of people that way - you can get that and a WeberQ for a thousand bucks adn you're basically sorted for almost all cooking yuo want to do.
@nzzp said in Recipes, home grown goodness, BBQing and food stuff:
@canefan said in Recipes, home grown goodness, BBQing and food stuff:
@nzzp I just use lump charcoal. It burns super clean long and hot. The akorn is a metal poor man's kamado
So do I ... but I find that it still ashes towards the end of the cook. Still, 18+ hours without reloading is usually no problem
Edit: also, the Akorn is great value for people. I point a lot of people that way - you can get that and a WeberQ for a thousand bucks adn you're basically sorted for almost all cooking yuo want to do.
@nzzp said in Recipes, home grown goodness, BBQing and food stuff:
@canefan said in Recipes, home grown goodness, BBQing and food stuff:
@nzzp I just use lump charcoal. It burns super clean long and hot. The akorn is a metal poor man's kamado
So do I ... but I find that it still ashes towards the end of the cook. Still, 18+ hours without reloading is usually no problem
Edit: also, the Akorn is great value for people. I point a lot of people that way - you can get that and a WeberQ for a thousand bucks adn you're basically sorted for almost all cooking yuo want to do.
Yup. I have an akorn and a weber spirit 3 burner gas. Perfect
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@jk said in Recipes, home grown goodness, BBQing and food stuff:
Looks great mate!
Did some pretty decent ribs and brisket on Xmas eve and Boxing Day but been away since with some bodgy old bbq to use at the place we rented. Was staying with a family who had a couple of gluten free members too so meant that bbqing was more chore than fun due to having to keep stuff all seperate. Still managed some very decent eye fillets and lamb racks
At our Bach now and at least have a small Webber to use here!
Brisket does my head in. Got a nice piece, the fatty point parts came out beautifully but the flat was too dry. Gonna stick to short rib, wider margin for error
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@nzzp said in Recipes, home grown goodness, BBQing and food stuff:
@canefan said in Recipes, home grown goodness, BBQing and food stuff:
@nzzp I just use lump charcoal. It burns super clean long and hot. The akorn is a metal poor man's kamado
So do I ... but I find that it still ashes towards the end of the cook. Still, 18+ hours without reloading is usually no problem
Edit: also, the Akorn is great value for people. I point a lot of people that way - you can get that and a WeberQ for a thousand bucks adn you're basically sorted for almost all cooking yuo want to do.
Hey @nzzp, I also have a kamado, a Kamado Joe Classic Divide and Conquer.
I also use the best lump I can find and yes, I still find that the ash tends to accumulate and impact cooking temps. It tends to be worse if I use the smaller left over pieces from previous cooks or the bottom of the bag.
I've found after a few cooks that when I clean out the ash the next day, that pretty much all of the holes in the bottom are clogged up just leaving the ones on the side.
I think I would prefer to not use the provided bottom cover as I think the holes are too small and try to find something with larger holes to let the ash fall through better. I find that the little ash draw doesn't get much ash in it.
I'd rather have to clear that draw out more often than have the holes plug up and make the later stages of a cook more difficult.
I find it especially challenging when doing a large brisket that may enter "the stall" phase after 8 - 10 plus hours and sit there for another 6 plus hours before getting through the stall.
To be honest, I've never been able to let a brisket make it all the way through to the desired internal temp (204 F) without wrapping. Every time I've set out to let it just make it's way through naturally and every time I've given up waiting and wrapped to make sure the cook will be ready for the scheduled eating time.
