Recipes, home grown goodness, BBQing and food stuff

nzzp

@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

Hooroo

@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!!

nzzp

@TeWaio just echoing @Hooroo , badly done brisket is boot leather, dry and nasty. It's hard ... so be aware going in (and doing something lower risk isn't silly)

dogmeat

@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.

voodoo

@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!

dogmeat

@voodoo yeah but I'd get it up to temp and then spend a couple of hours playing with how to raise and lower it checking for hot spots the charcoal burn rate etc - then cook the rib eye.

Few Beerski's to while away the time....

nzzp

@dogmeat @voodoo if you do, make sure there is some thermal mass in there. SOme fireproof bricks or rocks, or similar. Otherwise it can be super skittish trying to hold temp

canefan

@nzzp a water pan might do it. When I seasoned my akorn i had an empty chamber and it was fine. A kamado will be the same. Easy to keep consistent temperature, in fact the danger is getting it too hot

mariner4life

Bought a Kamado Joe classic today.

Many excited.

MajorRage

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.

TeWaio

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

canefan

@MajorRage Tomahawk steak is great. I had one last night reverse sear, and yakitori style nibbles for the win

canefan

@TeWaio Sounds good mate. Common wisdom is wrapping is good for any brisket under 5kg or if you are not in competition. Saves a shitload of time and keeps smaller briskets moist

Catogrande

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.

canefan

@Catogrande love a nice bottle of burgundy

voodoo

@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???

voodoo

@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.

canefan

@voodoo said in Recipes, home grown goodness, BBQing and food stuff:

@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???

most new thermometers, like ink bird have dedicated apps

voodoo

@canefan said in Recipes, home grown goodness, BBQing and food stuff:

@voodoo said in Recipes, home grown goodness, BBQing and food stuff:

@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???

most new thermometers, like ink bird have dedicated apps

I would have never have known! Serious question, does the trajectory of temp matter too much compared to the target temp?

Bones

@MajorRage said in Recipes, home grown goodness, BBQing and food stuff:

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.

Looks fucken yum....where did you get them for that price?

Thinking you could have tossed the used connie before taking the cooked pics though eh.

The Silver Fern

Recipes, home grown goodness, BBQing and food stuff