Recipes, home grown goodness, BBQing and food stuff
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@dogmeat said in Recipes, home grown goodness, BBQing and food stuff:
@Hooroo said in Recipes, home grown goodness, BBQing and food stuff:
Get the big one if you like to entertain.
Get the big one only if you like to entertain a lot.
Absolutely agree. People often fall into this trap - they over-spec their BBQ, and also their pizza oven, sleeping bag, etc.
Personally I use a combo of a baby weberQ, and the Kamado. WeberQ for wet winter nights where we just want to cook - and we cook on it probably 2-3 times a week through the year. Naan, steak, meatballs, etc - anything that would get fried can go into the bbq. Helps it is in a wee bbq house that's covered and well lit. Then the big charcoal for bigger cooks. Gas is inferior, but convenient, fast and reliable.
When it's a party, just run both at the same time. In fact, I borrowed my mate's bbq the last time we had 90 people around for a feed, and just ran three.
last suggestion - don't go nuts with accessories, particularly temp control units. You probably don't need it once you've got some practice. Start with dry runs, and forgiving pork shoulders until you have confidence. I crank up a brisket, and literally go to sleep at the regular time. Don't bother checking overnight unless I happen to wake up.
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@mariner4life said in Recipes, home grown goodness, BBQing and food stuff:
So, I had a financial windfall last week, and I'm looking to buy a proper grill.
What are you boys running? Should I just shell out for the Kamado Joe classic?
I love my akorn, easy to use, economical and the food is great. If you don't want gas you could buy an akorn junior to cut your teeth on, then decide what you want in a bigger version once you know more. Definitely buy a multi probe thermometer
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@mariner4life check this out for comparison - I don't know the cost of Kamado in Australia, but container door did some competitive pricing here in NZ
$799 for a ceramic - google it though, and get some reviews I suggest.
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@nzzp said in Recipes, home grown goodness, BBQing and food stuff:
@mariner4life check this out for comparison - I don't know the cost of Kamado in Australia, but container door did some competitive pricing here in NZ
$799 for a ceramic - google it though, and get some reviews I suggest.
From what I've heard, those are very good
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@Bones I'm not an expert in them, and the tech moves on fast. When I played with some they were really easy, just dial up a temp and walk away.
But, as far from hands on BBQ as you can get. Some folk look down their nose at it, but frankly whatever works. Kind of like coffee machines, you lose some control with automation, but get convenience.
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@Bones said in Recipes, home grown goodness, BBQing and food stuff:
@nzzp ah hah, I'd stumbled upon this the other day and was wondering what the opinion on here might be.
Pellet grills are for people who like BBQ meats but have little to no interest in doing the work to maintain the fire to cook it. You just have to work out who you are
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@shark said in Recipes, home grown goodness, BBQing and food stuff:
I can't be fucked tending to it, aside from making the rub. I'd ideally like to be able to put it on at say 6am and by 6pm have some approximate Franklin BBQ level brisket ready to slice up.
Sounds like you need to go with a pellet grill
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@shark said in Recipes, home grown goodness, BBQing and food stuff:
I can't be fucked tending to it, aside from making the rub. I'd ideally like to be able to put it on at say 6am and by 6pm have some approximate Franklin BBQ level brisket ready to slice up.
Go the Pellet Grill. The only issue I have with them is that you can't do high and fast with them like you can with others.
I think they are great and while I haven't purchased one, every time I have had food from one, it has been perfect.
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@canefan said in Recipes, home grown goodness, BBQing and food stuff:
@shark said in Recipes, home grown goodness, BBQing and food stuff:
@Hooroo Might be the go! Where from? What brand? How much?
Traeger or GMG are the big names. You can get clone ones if you look around but I have no idea of quality
@shark Traeger and GMG are Pepsi/Coke Reebok/Nike Tomato/Tomato etc etc.
Get either and you will be happy.
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enjoy!
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Was wandering around Milford on Sunday - cannot believe I did not know about these guys
Well Hung® Artisan Butchery Auckland Milford| Buy Premium Dry Aged Meat
Buy premium meats online, enquire or click & collect from our gourmet butcher specialising in the highest quality, great tasting dry aged meat hand cut & prepared by our artisan butchery team, delivered straight to your door.
as an aside imagine my trepidation doing a search of the Fern in case someone had already talked about this butchery with the key words "well hung"....
Anyway this was the ultimate in meat porn. Sparkling tiled shop with a wall of meat aging fridges with digital read outs showing temperature RH and last time the door was opened. Tiered racks of beautiful cuts all suspended over salt blocks. Heaven.
I don't actually need to buy any protein at the moment but will definitely be giving these guys a go. So hard to get properly aged meat in Akl. Vacuum packing is not aging!
You can either buy retail, prepared meals, meat packs or even buy a piece of meat and then rent space in the fridge to age it as long as you want - although TBH I reckon the guy that has had a rib aging since Sept 2018 has missed the boat!!!
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Only just discovered your thread has exploded during lockdown, and I've still got 500 posts to catch up on..
However, have bought a kamado joe which arrives tomorrow, and have people round Saturday. I have a 1.2kg brisket and a 700g pork tomahawk steak to cook. Have ordered one of those Meater smart thermometers, and the KJ comes with a 50kg bag of lumpwood charcoal.
Any advice or dos/don'ts for first ever cook? I've done brisket lots before but always in my gas bbq, never had a charcoal one before.
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