Recipes, home grown goodness, BBQing and food stuff
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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?
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@voodoo said in Recipes, home grown goodness, BBQing and food stuff:
Since we've moved back to wine and since I'm in Central Otago, what are your favourite cellar doors to visit? The view from Rippon is magic on a sunny day, what others put on a better experience?
Margrain Vineyard in the rapa is magnificent, well actually they're all varying degrees of awesome to be fair.
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@MN5 said in Recipes, home grown goodness, BBQing and food stuff:
@voodoo said in Recipes, home grown goodness, BBQing and food stuff:
Since we've moved back to wine and since I'm in Central Otago, what are your favourite cellar doors to visit? The view from Rippon is magic on a sunny day, what others put on a better experience?
Margrain Vineyard in the rapa is magnificent, well actually they're all varying degrees of awesome to be fair.
Sweet, thanks will check it out - what route do you think I should I take?
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@voodoo said in Recipes, home grown goodness, BBQing and food stuff:
@MN5 said in Recipes, home grown goodness, BBQing and food stuff:
@voodoo said in Recipes, home grown goodness, BBQing and food stuff:
Since we've moved back to wine and since I'm in Central Otago, what are your favourite cellar doors to visit? The view from Rippon is magic on a sunny day, what others put on a better experience?
Margrain Vineyard in the rapa is magnificent, well actually they're all varying degrees of awesome to be fair.
Sweet, thanks will check it out - what route do you think I should I take?
I reckon take the week off and walk.
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Mt Difficulty make great wine
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@voodoo said in Recipes, home grown goodness, BBQing and food stuff:
Since we've moved back to wine and since I'm in Central Otago, what are your favourite cellar doors to visit? The view from Rippon is magic on a sunny day, what others put on a better experience?
Tom Tusher's Amisfield. Great food and a really good Pinot Noir. Down by Lake Hayes, more of a restaurant than cellar door but worth a visit.
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@Hooroo said in Recipes, home grown goodness, BBQing and food stuff:
We don't know how lucky we are!
Look at those photos!! And we are all hooching around like there is no virus. We really are in a good place geographically!
you live in the Waikato.
It's winter, i bet you can't see 50m in front of you
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@mariner4life said in Recipes, home grown goodness, BBQing and food stuff:
@Hooroo said in Recipes, home grown goodness, BBQing and food stuff:
We don't know how lucky we are!
Look at those photos!! And we are all hooching around like there is no virus. We really are in a good place geographically!
you live in the Waikato.
It's winter, i bet you can't see 50m in front of you
and, like a lot of rugby supporters, little to no depth perception
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@mariner4life said in Recipes, home grown goodness, BBQing and food stuff:
@Hooroo said in Recipes, home grown goodness, BBQing and food stuff:
We don't know how lucky we are!
Look at those photos!! And we are all hooching around like there is no virus. We really are in a good place geographically!
you live in the Waikato.
It's winter, i bet you can't see 50m in front of you
You're not wrong! But I can holiday down in Central Otago at a drop of a hat. Why don't you pop over for a wine...... oh hang on.... locals only!
