Recipes, home grown goodness, BBQing and food stuff
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@voodoo said in Recipes, home grown goodness, BBQing and food stuff:
Anyone got any recipes or tips for cooking a large pork? I have been tasked with the pork for Xmas day this year.
I typically cook pork belly or shoulder, but neither will work (belly = awesome crackling but too fatty for the fam, shoulder = crap crackling).
So I need to do a rolled loin or leg I guess. Have done both before, but never totally happy with either.
Suggestions welcome, need to make 5-6kgs, ideally with stuffing and gravy. Crackling a must!
Do you have a rotisserie and can cook over coals?
Get your butcher to roll a shoulder. Swing that onto your rotisserie and you will have amazing crackling and beautiful sweet meat that is easy to carve. (Personally, I think they are better not stuffed but a good butcher will easily roll and stuff it).
I put a tinfoil tray with shallots and garlic in it underneath to catch fat and make gravy out of that.
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@voodoo said in Recipes, home grown goodness, BBQing and food stuff:
@Hooroo Nah, Sydney. And I don't have a rotisserie either
Early Christmas pressie for yourself is required!! Once you buy one, you will keep using it constantly. Such an easy way to cook perfection.
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Do it!!
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@Hooroo said in Recipes, home grown goodness, BBQing and food stuff:
Do it!!
Looks like the Joetisserie
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Ok boys, advice needed. My brother’s going to fire up his new kamado around midday and asked me something I need an answer to. His kamado comes with a cast iron charcoal plate grate thing. It fits into the firebox but we don’t know if the charcoal sits on top of or underneath this thing. Or is it optional to have it at all?
Also, what’s the best thing to light the charcoal with?
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@JC said in Recipes, home grown goodness, BBQing and food stuff:
Also, what’s the best thing to light the charcoal with?
Petrol and a match,
from a distance, is the tradition Kiwi way according to the burns unit.
The grate sounds like the bit the charcoal sits on. Does it go a fair way down into the box with the ash catcher underneath? I don't own one but have used them, so guessing a bit.
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@JC said in Recipes, home grown goodness, BBQing and food stuff:
Ok boys, advice needed. My brother’s going to fire up his new kamado around midday and asked me something I need an answer to. His kamado comes with a cast iron charcoal plate grate thing. It fits into the firebox but we don’t know if the charcoal sits on top of or underneath this thing. Or is it optional to have it at all?
Also, what’s the best thing to light the charcoal with?
The small grate is what you put the coal on. It allows the air to come through from below and help light it. You don't need petrol or meths. Stack a cone shaped pile of coal with 2 or 3 paraffin based firelighters placed inside. Light with the lower air vents wide open, allow it to catch fire for about 10 minutes, then you can place the cooking grate and close the lid with the air vents full open until you reach the required temperature. Have fun
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@JC said in Recipes, home grown goodness, BBQing and food stuff:
@canefan Awesome!
The higher the temperature you want to cook at the longer you leave the lid open to allow more coal to light. Low and slow you don't want too much on fire at once or you won't be able to get it to cool down easily
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@JC said in Recipes, home grown goodness, BBQing and food stuff:
@canefan so what sort of temp should we be looking at for a leg of lamb if low and slow?
Do you want it low and slow? I personally think lamb leg is too lean and is better suited to hotter and faster. I stuff mine with chunks of garlic and anchovies, salt and pepper on top, then cook at about 375F until required doneness is achieved. I don't use a drip pan often because I want the outside to be sizzling
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@canefan said in Recipes, home grown goodness, BBQing and food stuff:
@JC said in Recipes, home grown goodness, BBQing and food stuff:
@canefan so what sort of temp should we be looking at for a leg of lamb if low and slow?
Do you want it low and slow? I personally think lamb leg is too lean and is better suited to hotter and faster. I stuff mine with chunks of garlic and anchovies, salt and pepper on top, then cook at about 375F until required doneness is achieved. I don't use a drip pan often because I want the outside to be sizzling
That sounds awesome but not my lamb and not my bbq. Bro is desperate to try the low and slow thing.
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@JC said in Recipes, home grown goodness, BBQing and food stuff:
@canefan said in Recipes, home grown goodness, BBQing and food stuff:
@JC said in Recipes, home grown goodness, BBQing and food stuff:
@canefan so what sort of temp should we be looking at for a leg of lamb if low and slow?
Do you want it low and slow? I personally think lamb leg is too lean and is better suited to hotter and faster. I stuff mine with chunks of garlic and anchovies, salt and pepper on top, then cook at about 375F until required doneness is achieved. I don't use a drip pan often because I want the outside to be sizzling
That sounds awesome but not my lamb and not my bbq. Bro is desperate to try the low and slow thing.
Politely tell him this guy you have never met in person but apparently knows his shit told you to cook it like that for best result. If you want low and slow he should try shoulder
If he wants to do it low and slow this guy is worth following. Meathead is one of the gods of american bbq
Proven Methods For Making Melt-In-Your-Mouth Grill Roasted Leg of Lamb
Create mouth watering leg of lamb on the smoker or grill with these various techniques. Here are four grill roasted lamb recipes.
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@canefan said in Recipes, home grown goodness, BBQing and food stuff:
@JC said in Recipes, home grown goodness, BBQing and food stuff:
@canefan said in Recipes, home grown goodness, BBQing and food stuff:
@JC said in Recipes, home grown goodness, BBQing and food stuff:
@canefan so what sort of temp should we be looking at for a leg of lamb if low and slow?
Do you want it low and slow? I personally think lamb leg is too lean and is better suited to hotter and faster. I stuff mine with chunks of garlic and anchovies, salt and pepper on top, then cook at about 375F until required doneness is achieved. I don't use a drip pan often because I want the outside to be sizzling
That sounds awesome but not my lamb and not my bbq. Bro is desperate to try the low and slow thing.
Politely tell him this guy you have never met in person but apparently knows his shit told you to cook it like that for best result. If you want low and slow he should try shoulder
Yeah that’ll convince him for sure!
If he wants to do it low and slow this guy is worth following. Meathead is one of the gods of american bbq
Create mouth watering leg of lamb on the smoker or grill with these various techniques. Here are four grill roasted lamb recipes.
Why thank you. I’ll pass this on.
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Sorry a bit late to this conversation, like a week, but as I've posted before, I have a Kamado Joe and I've done many (20+) a leg of lamb low and slow on the K-Joe.
It cooks up just as well as any other piece of meat but yes I do agree, lamb shoulder overall a bit better. One thing to look for is a whole lamb rump with legs attached. Some butchers will do this for you, looks weird but is the best lamb I've had doing low and slow.
So like most things low and slow, the best temps to cook at are around 220-250 F.
@JC tell your brother, if he doesn't already have one, is to invest in a really good BBQ thermometer. One that allows you to monitor the internal temps of the meat (at least two probes but 3 is best) as well as the grill temperature (a 4th probe). Those inbuilt thermometers are notoriously inaccurate. I did my first few cooks using the inbuilt thermometer and they were very inconsistent in the results.
The other thing is to make sure you get the best quality charcoal you can find. The better the quality, the longer it lasts and the more evenly it burns. Also, try different types of wood for the smoke. This allows for some fun trial and error. Or you can just Google what type of wood smoke which works best with which type of meat.
As soon as I got my iGrill 2, I really improved and got better and better the more I cooked on the K-Joe.
And the best piece of advice I can give to you and your brother @JC ... Exercise more, much more, because you are going to be eating a heap of meat as you will want to keep doing cook after cook using different types of meat. Oh and yeah, your sandwiches for lunch will go to a new level using brisket, beef rib, etc.
Welcome to the world of low and slow BBQ'ing.
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