Recipes, home grown goodness, BBQing and food stuff
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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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Bought a Kamado Joe classic today.
Many excited.
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2 x Tomohawk.
Salt, pepper.
Sear each side, 3-4 mins each on the Weber.
Take off direct heat and close lid. 12 minutes. Take out, rest for 10 minutes. Media rare in middle, med well in the edge.
Truly, 10/10 beef. You’d pay well over 200 for these 2 in a London resto. 25 quid for 2 and they couldn’t have cooked it any better.
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First ever cook on the new Kamado and I decided to take on the brisket, was too busy in the week to have a test run either
I can see why they're tricky! It turned out pretty decent, maybe a wee bit dry, but smoke ring and bark came out great. 3.5hrs at ~110°C, then wrapped in foil for another hour, then an hour rest. Having the meat thermometer was crucial. Ideally I'd have let avoided the foil wrap when it stalled and just waited it out, but was short of time.Added a big pork tomahawk steak in when the foil went on, which reverse seared at the end of the brisket rest (cheers @nzzp !). I thought removing one of the two deflector plates whilst bbq was hot would be difficult but wasn't too bad, I've bought some heatproof gloves for next time. Pork was excellent. Think I'll have a lot of fun with this, heaps to learn. And looks good next to the red gas Outback
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So, Fired up the BBQ yesterday. Slow cook sticky BBQ ribs to have a nibble on whilst waiting for the main event, a reverse seared Cote de Boeuf. I decided to give the reverse searing a go after seeing you guys frap about it all the time and I have to say it worked a treat, though I did cook it for a bit too long. No pics of the ribs which to be honest would just have looked like a brown stain in the dish but a couple of the beef herewith. Also a pic of the extremely good NZ Pinot Noir. If you can sauce some of this, buy it.
Oh we then had to do a New World/Old World comparison. Some similarities but not really the same. The Kiwi came out on top for me, mainly 'cos it was free.
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@Catogrande love a nice bottle of burgundy
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@TeWaio said in Recipes, home grown goodness, BBQing and food stuff:
First ever cook on the new Kamado and I decided to take on the brisket, was too busy in the week to have a test run either
I can see why they're tricky! It turned out pretty decent, maybe a wee bit dry, but smoke ring and bark came out great. 3.5hrs at ~110°C, then wrapped in foil for another hour, then an hour rest. Having the meat thermometer was crucial. Ideally I'd have let avoided the foil wrap when it stalled and just waited it out, but was short of time.Added a big pork tomahawk steak in when the foil went on, which reverse seared at the end of the brisket rest (cheers @nzzp !). I thought removing one of the two deflector plates whilst bbq was hot would be difficult but wasn't too bad, I've bought some heatproof gloves for next time. Pork was excellent. Think I'll have a lot of fun with this, heaps to learn. And looks good next to the red gas Outback
I meant to ask, what is this Strava for cooking app you are posting pics from???
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@Catogrande said in Recipes, home grown goodness, BBQing and food stuff:
So, Fired up the BBQ yesterday. Slow cook sticky BBQ ribs to have a nibble on whilst waiting for the main event, a reverse seared Cote de Boeuf. I decided to give the reverse searing a go after seeing you guys frap about it all the time and I have to say it worked a treat, though I did cook it for a bit too long. No pics of the ribs which to be honest would just have looked like a brown stain in the dish but a couple of the beef herewith. Also a pic of the extremely good NZ Pinot Noir. If you can sauce some of this, buy it.
Oh we then had to do a New World/Old World comparison. Some similarities but not really the same. The Kiwi came out on top for me, mainly 'cos it was free.
I like the balance - a fine steak for 1 and 2 bottles of red. Perfectly done.
