Recipes, home grown goodness, BBQing and food stuff
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It is with much sadness and almost despair, that I have to announce, I have sold my Kamado Joe - Divide and Conquer Classic.
After 7 great years, apartment living and my brother wanting to demolish his shed to make room for a firepit, I sold it to a mate. Took it over to him on Sunday and took him through all the basics of how to set it up, how to light it, how to adjust for optimal temps... Fuck it's making me tear up now just thinking about it.
Anyway, as part of handing over to my padawan, I suggested to him that Meatheads AmazingRibs.com is one of the few resources he really needs. We were just chatting in Messenger and he asked about doing a rump roast on the KJ such as temps, rubs, etc.
I could have spelled it all out but the simplest way was to just give him the most appropriate link to amazingribs (which is this one if anyone is interested... https://amazingribs.com/tested-recipes/beef-and-bison-recipes/prime-rib-and-other-beef-roasts).
I was just taking a look at the article when this caught my eye. After years of always resting my meat, this...
Resting Meat: Why I Think It Is A Mistake, And Why I think Holding Some Meat Is A Good Idea
Stop worrying about resting meat after it's cooked. Serve it hot. We bust this myth with a review of scientific research and tests of our own
Now, I'm just gunna stop, cold turkey, just stop resting. Damn, what you learn on that site!
What does everyone else think? To rest, or not to rest, that is the question...
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@RoninWC said in Recipes, home grown goodness, BBQing and food stuff:
It is with much sadness and almost despair, that I have to announce, I have sold my Kamado Joe - Divide and Conquer Classic.
After 7 great years, apartment living and my brother wanting to demolish his shed to make room for a firepit, I sold it to a mate. Took it over to him on Sunday and took him through all the basics of how to set it up, how to light it, how to adjust for optimal temps... Fuck it's making me tear up now just thinking about it.
Anyway, as part of handing over to my padawan, I suggested to him that Meatheads AmazingRibs.com is one of the few resources he really needs. We were just chatting in Messenger and he asked about doing a rump roast on the KJ such as temps, rubs, etc.
I could have spelled it all out but the simplest way was to just give him the most appropriate link to amazingribs (which is this one if anyone is interested... https://amazingribs.com/tested-recipes/beef-and-bison-recipes/prime-rib-and-other-beef-roasts).
I was just taking a look at the article when this caught my eye. After years of always resting my meat, this...
Stop worrying about resting meat after it's cooked. Serve it hot. We bust this myth with a review of scientific research and tests of our own
Now, I'm just gunna stop, cold turkey, just stop resting. Damn, what you learn on that site!
What does everyone else think? To rest, or not to rest, that is the question...
No doubt that when I cut and eat a whole roast chicken, the meat dries out faster by steam release. Which is different from the idea behind resting the meat. Meathead has the science to back him up
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I'm sold.
Now if he could just convince all of the TV chefs! Even some of them call it blood and it makes their precious cauliflower puree or whatever look a bit messy.
Got to admit I never rested steaks as long as I was supposed to anyway, because as mentioned it can overcook and it gets cold. I really don't mind the myowater on my plate at all, just some extra juiciness.
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@Snowy said in Recipes, home grown goodness, BBQing and food stuff:
I'm sold.
Now if he could just convince all of the TV chefs! Even some of them call it blood and it makes their precious cauliflower puree or whatever look a bit messy.
Got to admit I never rested steaks as long as I was supposed to anyway, because as mentioned it can overcook and it gets cold. I really don't mind the myowater on my plate at all, just some extra juiciness.
I agree. I rest the meat as long as it takes me to finish the other elements ready to eat
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@RoninWC I really like Meathead but I think he overcomplicates the arguments around resting.
I mean why even tell us what happens to a rib eye if you rest it for 30 minutes. Who the fuck is going to do that. Of course its going to be cold.
So the argument is really only about large pieces of meat that you don't cook low and slow. Like for example a butterflied lamb leg. In which case I always rest but not as long as Blumenthal would advocate. I also like a board sauce so don't mind a bit of meat juice escaping. A cheats way to get @Hooroo 's chimichurri
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@dogmeat said in Recipes, home grown goodness, BBQing and food stuff:
@RoninWC I really like Meathead but I think he overcomplicates the arguments around resting.
I mean why even tell us what happens to a rib eye if you rest it for 30 minutes. Who the fuck is going to do that. Of course its going to be cold.
So the argument is really only about large pieces of meat that you don't cook low and slow. Like for example a butterflied lamb leg. In which case I always rest but not as long as Blumenthal would advocate. I also like a board sauce so don't mind a bit of meat juice escaping. A cheats way to get @Hooroo 's chimichurri
I find you can rest meat for very long times without it losing too much heat. If I do Turkey I will rest for 45m-60m and it is still served hot.
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@MajorRage said in Recipes, home grown goodness, BBQing and food stuff:
@voodoo said in Recipes, home grown goodness, BBQing and food stuff:
Dinner for 1
#noveggies
Mouth is literally watering.
Arteries are also hardening.
You're not wrong, nothing healthy in this meal, I just lost a month of life!
Was v good though - I reckon sometimes we pat ourselves on the back for getting a meal right when a lot of the time its down to the quality of the cut of meat.
And this was a good 'un. It smelt so good that I had to promise my 2 youngest kids that I'd let them have it for brekkie tmrw just to get them into bed tonight
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@MajorRage said in Recipes, home grown goodness, BBQing and food stuff:
@voodoo How did you make that skin? Mine alwys comes our incredibly inconsistent.
No fancy method, just the standard preheat to highest temp, deep score on the meat, olive oil and a heap of salt, then keep an eye on it so it doesn't burn, maybe 25mins max before lowering it in the oven and dropping the temp. Its defintely easier on a flat belly like this cut, much harder on a rolled loin in an oven (I dont have any fancy machines like some folk on here)
I'm far from an expert, but I enjoyed this one!
Y
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@MajorRage said in Recipes, home grown goodness, BBQing and food stuff:
@voodoo How did you make that skin? Mine alwys comes our incredibly inconsistent.
I could never get crackling right eh, after reading the below I only ever do shoulder now and am bloody happy with the results, plus the leftover pork goes into a great, easy cajun casserole the next day.
https://www.recipetineats.com/pork-shoulder-roast-with-crispy-crackling/
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@Bones pork shoulder is an awesome cut, amazing how much meat you get off one. You don't typically get one with quality crackling here in Oz though, mostly they are skin-off, so the cuts lend themselves more to a low and slow cook, leaving heaps of crunch-free tender meat.
Edit, a rolled pork loin has to be the most overrated pork cut. Looks amazing when it's served, amd the crackling works with effort, but the meat is just 2nd rate.
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@voodoo said in Recipes, home grown goodness, BBQing and food stuff:
@Bones pork shoulder is an awesome cut, amazing how much meat you get off one. You don't typically get one with quality crackling here in Oz though, mostly they are skin-off, so the cuts lend themselves more to a low and slow cook, leaving heaps of crunch-free tender meat.
Edit, a rolled pork loin has to be the most overrated pork cut. Looks amazing when it's served, amd the crackling works with effort, but the meat is just 2nd rate.
Give me belly anyday
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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:
@Bones pork shoulder is an awesome cut, amazing how much meat you get off one. You don't typically get one with quality crackling here in Oz though, mostly they are skin-off, so the cuts lend themselves more to a low and slow cook, leaving heaps of crunch-free tender meat.
Edit, a rolled pork loin has to be the most overrated pork cut. Looks amazing when it's served, amd the crackling works with effort, but the meat is just 2nd rate.
Give me belly anyday
Yeah, I always choose belly for me if I'm eating alone, but shoulder is great for a gathering, heaps more meat
