Recipes, home grown goodness, BBQing and food stuff
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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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@TeWaio said in Recipes, home grown goodness, BBQing and food stuff:
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.
I've never used one so can't offer you advice for Saturday. However, I would say, put it through a test run on Friday, even Thursday if it arrives in time. You'll either fail, in which case you'll learn from your mistakes, or you'll succeed, in which case you'll have epic feeds 3 nights in a row.
Happy days!
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@TeWaio good luck!
Test runs great advice from @voodoo .
Beware of getting too hot - and take your time with damper adjustments; small movmeents, and leave them for a good 20 min to stabilise before tweaking further.
Plenty of info online, don't light too big a fire.
Briskets are awesome, but more unforgiving that pork shoulders. In the deep end, though
you'll have to do a reverse searon the tomahawk too, get it up to the temp you want to be cooked at,and then sear it (either on the bbq or somehwere else).
have fun! It's a great hobby
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@TeWaio I know this doesn't help a lot but I would forego the Brisket for a first up cook with guests and stick to Hard and Fast type meat like your Tomahawk (Reverse Sear is the best)
Get some wings going and some Saussies etc.
Brisket is a prick to get right for a first ever cook while working out your equipment. If you do go ahead with it, pics please and I hope you nail it!!
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@TeWaio does say he's done brisket loads though so if he does a couple of dummy runs to get an understanding of how to control his temperature he will be OK I'm sure /say a little prayer
@voodoo you talking about a dummy cook or just lighting it and learning how to adjust the damper? the second is what I'd do.
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@dogmeat said in Recipes, home grown goodness, BBQing and food stuff:
@voodoo you talking about a dummy cook or just lighting it and learning how to adjust the damper? the second is what I'd do.
Well I'm a bit of a glutton, so I doubt I'd have the self-control to get it all up to temp and not at least throw a 500g ribeye or something on it!
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