Recipes, home grown goodness, BBQing and food stuff
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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.
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@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
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@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?
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@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.
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@voodoo said in Recipes, home grown goodness, BBQing and food stuff:
@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?
If you cook the meat at higher temp obviously it will cook faster, but be tough. The graph shows the stall nicely though
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@Bones said in Recipes, home grown goodness, BBQing and food stuff:
@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.
What made you leap to the conclusion that it was used? You clearly have a better eye than me...
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@canefan said in Recipes, home grown goodness, BBQing and food stuff:
@voodoo said in Recipes, home grown goodness, BBQing and food stuff:
@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?
If you cook the meat at higher temp obviously it will cook faster, but be tough. The graph shows the stall nicely though
So what do the 2 different lines show?
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@voodoo said in Recipes, home grown goodness, BBQing and food stuff:
@canefan said in Recipes, home grown goodness, BBQing and food stuff:
@voodoo said in Recipes, home grown goodness, BBQing and food stuff:
@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?
If you cook the meat at higher temp obviously it will cook faster, but be tough. The graph shows the stall nicely though
So what do the 2 different lines show?
Green line is grill temp. Purple line is meat internal temp. The stall is the long flat part of the purple curve
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@canefan said in Recipes, home grown goodness, BBQing and food stuff:
@voodoo said in Recipes, home grown goodness, BBQing and food stuff:
@canefan said in Recipes, home grown goodness, BBQing and food stuff:
@voodoo said in Recipes, home grown goodness, BBQing and food stuff:
@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?
If you cook the meat at higher temp obviously it will cook faster, but be tough. The graph shows the stall nicely though
So what do the 2 different lines show?
Green line is grill temp. Purple line is meat internal temp. The stall is the long flat part of the purple curve
OK, thanks, some wild variations in grill temp assuming it's accurate.. Looks like a battle!
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@voodoo said in Recipes, home grown goodness, BBQing and food stuff:
@Bones said in Recipes, home grown goodness, BBQing and food stuff:
@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.
What made you leap to the conclusion that it was used? You clearly have a better eye than me...
Naaaah I don't know his... @JC anything to add here?
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@voodoo said in Recipes, home grown goodness, BBQing and food stuff:
@canefan said in Recipes, home grown goodness, BBQing and food stuff:
@voodoo said in Recipes, home grown goodness, BBQing and food stuff:
@canefan said in Recipes, home grown goodness, BBQing and food stuff:
@voodoo said in Recipes, home grown goodness, BBQing and food stuff:
@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?
If you cook the meat at higher temp obviously it will cook faster, but be tough. The graph shows the stall nicely though
So what do the 2 different lines show?
Green line is grill temp. Purple line is meat internal temp. The stall is the long flat part of the purple curve
OK, thanks, some wild variations in grill temp assuming it's accurate.. Looks like a battle!
That is the challenge. I'm sure he will get to grips with control before too long. Depending on what pit you have there are lots of toys you can use to help regulate temperature. Makes life much easier, I can leave mine cooking for hours
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@voodoo its called Meater, probe is £80 or so and does internal meat temp and ambient. Talks via Bluetooth to your phone, and the app has the graph stuff and all the data. Saves all your previous cooks so you can remember what temperatures work and what don't. I linked it to an old SIM-less phone which I left next to the BBQ, that phone automatically broadcasts the live cook data to all other devices on the home wifi which was handy, I could monitor from anywhere. Strava for cooking is about right, and I bloody love Strava, so am very much enjoying this. Going to try smoke a whole duck next weekend.
@canefan yes the green line jumping all over the place is a bit challenging, although a lot of those were when I opened the dome to baste it, and then to wrap it in foil to bust through the stall phase. Being able to see how various daisy wheel positions affect the slope of the graph lines will be helpful in learning how to best use the Kamado I reckon.
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@TeWaio said in Recipes, home grown goodness, BBQing and food stuff:
@voodoo its called Meater, probe is £80 or so and does internal meat temp and ambient. Talks via Bluetooth to your phone, and the app has the graph stuff and all the data. Saves all your previous cooks so you can remember what temperatures work and what don't. I linked it to an old SIM-less phone which I left next to the BBQ, that phone automatically broadcasts the live cook data to all other devices on the home wifi which was handy, I could monitor from anywhere. Strava for cooking is about right, and I bloody love Strava, so am very much enjoying this. Going to try smoke a whole duck next weekend.
@canefan yes the green line jumping all over the place is a bit challenging, although a lot of those were when I opened the dome to baste it, and then to wrap it in foil to bust through the stall phase. Being able to see how various daisy wheel positions affect the slope of the graph lines will be helpful in learning how to best use the Kamado I reckon.
Trial and error mate. Watch you tube
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@canefan said in Recipes, home grown goodness, BBQing and food stuff:
@TeWaio said in Recipes, home grown goodness, BBQing and food stuff:
@voodoo its called Meater, probe is £80 or so and does internal meat temp and ambient. Talks via Bluetooth to your phone, and the app has the graph stuff and all the data. Saves all your previous cooks so you can remember what temperatures work and what don't. I linked it to an old SIM-less phone which I left next to the BBQ, that phone automatically broadcasts the live cook data to all other devices on the home wifi which was handy, I could monitor from anywhere. Strava for cooking is about right, and I bloody love Strava, so am very much enjoying this. Going to try smoke a whole duck next weekend.
@canefan yes the green line jumping all over the place is a bit challenging, although a lot of those were when I opened the dome to baste it, and then to wrap it in foil to bust through the stall phase. Being able to see how various daisy wheel positions affect the slope of the graph lines will be helpful in learning how to best use the Kamado I reckon.
Trial and error mate. Watch you tube
...or just cook a whole lot!
Don't worry about the drops when you open, completely normal. Doesn't really affect the meat much.
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That really brought back some memories. A huge night at Bardeaux Queenstown, then I ended up finding the vineyard and buying a case.
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@Snowy The main Gibbston winery? Valli do great Pinot one of my favourites. Pretty sure I have a couple of 10 or so year old Bannockburn - might have to open one tonight.
Their winemaker is the current Gourmet Traveller Mag Winemaker of the year.
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@dogmeat said in Recipes, home grown goodness, BBQing and food stuff:
@Snowy The main Gibbston winery? Valli do great Pinot one of my favourites. Pretty sure I have a couple of 10 or so year old Bannockburn - might have to open one tonight.
Their winemaker is the current Gourmet Traveller Mag Winemaker of the year.
Yeah, but it was a bit weird and next door. Kinross? They have about 4 vineyards I think? Gibbston was the one we found - not sure if the others have a cellar door?
