Recipes, home grown goodness, BBQing and food stuff
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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!
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@Snowy 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?
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.
Love Amisfield. When we were in self iso in QT they took a phone order off me, then came out to the car and chucked the box in the boot when I arrived. Quality.
