Recipes, home grown goodness, BBQing and food stuff
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@nzzp said in Recipes, home grown goodness, BBQing and food stuff:
A plug here for Thermapen. Fast, reliable temp readings for meat, beer, baking, etc. Good temperature probes change the game for cooking
A quick read thermometer and a multiprobe thermometer for BBQ are really important. They are gamechangers
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@canefan said in Recipes, home grown goodness, BBQing and food stuff:
@majorrage said in Recipes, home grown goodness, BBQing and food stuff:
@canefan said in Recipes, home grown goodness, BBQing and food stuff:
@majorrage said in Recipes, home grown goodness, BBQing and food stuff:
@mariner4life said in Recipes, home grown goodness, BBQing and food stuff:
@duluth said in Recipes, home grown goodness, BBQing and food stuff:
Meater is next
best little piece of kit
Trick for new player, when you clean it, make sure it is gleaming, polished clean on the head. If there is even a stain on it, it won't charge. Temperamental little thing like that.
Yes, best advice can give. I've been caught by this a couple of times. Annoying as fuck.
Cooked a 2kg pork loin roast for 10 people on Sunday. Recommended time to cook was 2 hours 30 mins, using Meater it took just under 1 hour 30 mins & the pork was juicy, soft and absolutely fantastic.
Word game changer is used too often, but the Meater 100% genuinely is.
Wait a minute, the meater won't make your meat cook faster right?
No. It makes you cook things the right time.
Do you need another meater probe to monitor the pit temperature? I use an inkbird. Cheap but accurate, they have 4 electrode slots so I can measure.pit temp and 3 different cuts
Another vote here for Inkbird, I have the IBT-6XS and it works an absolute treat. Can take up to 6 probes, I have 3 plus the pit temp probe.
Previously I have used the iGrill and a Smartfire. The Inkbird was cheaper than both and works better than the iGrill.
If you have or are buying a Kamado Joe, then I would be looking at the Smartfire. It has a blower/fan with attachment for the KJ as well as the standard probes, control unit plus app. The blower/fan slides over the lower air intake part of the KJ
The cool thing about this is, that when it detects your temp getting low, it starts the blower fan and helps you maintain pit temp without having to get up off the couch or out of bed to adjust the vent. Makes the KJ almost completely set and forget.
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I was thinking about the masterbuilt for my next BBQ (although my akorn is far too well built for my liking). But I'm not sold on the mechanised aspect, and the potential problems that go with it. I use a tip top temp on my akorn, but if I upgraded to another kamado I think I'd consider smartfire
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the longest cook i ever did on the Joe was 10 hours and once i had the temp right at the start, i didn't adjust the vents again the whole time. it just sat at the right heat all fucking day
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actually the hardest thing is NOT playing with the vents, just to tutu and feel like you're doing something...
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@mariner4life said in Recipes, home grown goodness, BBQing and food stuff:
actually the hardest thing is NOT playing with the vents, just to tutu and feel like you're doing something...
Sit on couch intently watching the thermometer while watches cricket and drinking beer....
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@canefan said in Recipes, home grown goodness, BBQing and food stuff:
@mariner4life said in Recipes, home grown goodness, BBQing and food stuff:
actually the hardest thing is NOT playing with the vents, just to tutu and feel like you're doing something...
Sit on couch intently watching the thermometer while watches cricket and drinking beer....
on a Saturday it's a cycle between the Meater app and Sportsbet...
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@crucial said in Recipes, home grown goodness, BBQing and food stuff:
@nzzp you are sure getting a good spring.
Looks from the bottom of the loaf that you are using a cast iron pan? or Dutch Oven?Yep, dutch oven. That's a fennel and white flour sourdough; the proofing baskets have transformed them from ghetto to seriously good looking loaves. It's a regular thing in the house now, and great to gift to people
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@nzzp said in Recipes, home grown goodness, BBQing and food stuff:
@crucial said in Recipes, home grown goodness, BBQing and food stuff:
@nzzp you are sure getting a good spring.
Looks from the bottom of the loaf that you are using a cast iron pan? or Dutch Oven?Yep, dutch oven. That's a fennel and white flour sourdough; the proofing baskets have transformed them from ghetto to seriously good looking loaves. It's a regular thing in the house now, and great to gift to people
Do you plan to graduate to 'free-form'?
I don't think you have too, just asking if that's the plan. I moved on when one wasn't enough at a time and trying to time two was a pain.
You obviously have to adjust a bit and ensure structure but yours look pretty good in that regard anyway. It's not like they have spread to the sides. -
@crucial said in Recipes, home grown goodness, BBQing and food stuff:
@nzzp said in Recipes, home grown goodness, BBQing and food stuff:
@crucial said in Recipes, home grown goodness, BBQing and food stuff:
@nzzp you are sure getting a good spring.
Looks from the bottom of the loaf that you are using a cast iron pan? or Dutch Oven?Yep, dutch oven. That's a fennel and white flour sourdough; the proofing baskets have transformed them from ghetto to seriously good looking loaves. It's a regular thing in the house now, and great to gift to people
Do you plan to graduate to 'free-form'?
I don't think you have too, just asking if that's the plan. I moved on when one wasn't enough at a time and trying to time two was a pain.
You obviously have to adjust a bit and ensure structure but yours look pretty good in that regard anyway. It's not like they have spread to the sides.no intent to.
I did two today - the other was good, but a lot simpler. I find the timing no worries - 20 min on the first, then pop it out and into the oven,a nd the second loaf goes in. 20 min, lid off, first loaf out, and then done in 20 more.
second loaf - good lift, and I got an 'ear'!
ps I lied to you polish bitches about not posting more. Sue me.
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@nzzp said in Recipes, home grown goodness, BBQing and food stuff:
I'm spamming y'all with sourdough porn now. Last one for a while I promise
got some advice on how to start, sourdough needs a culture doesn't it? love bread but never baked it other than in a bread machine out of a packet
so never posted in here....i like to think im ok at BBQ but dont think ive ever done anything special or unusual
anyway, a couple of years ago i found some smoked olive oil in the supermarket, used it whenever i BBQ'd stuff, was great. It ran out and i wasn't able to find it again. some interneting turned up this place
Three Blue Ducks
Three Blue Ducks provides a unique dining experience, showcasing authentic and delicious food at five locations around Australia!
got my self some of their smoked oil and smoked salt, its next level, smells like a camp fire, highly recommend
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@kiwiwomble I'd never even considered baking bread before, but got a voucher for a half day course at a culinary school and decided I'd try that one (was only like 50 quid). It was excellent, fuck bread's pretty easy if you want it to be eh!
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@kiwiwomble bread is really easy. SOurdough is as complex as you make it.
This place has good resources
https://www.reddit.com/r/Sourdough/check the right hand side - some good links
suggest you get a starter from a friend, or follow their instructions
https://www.reddit.com/r/Sourdough/wiki/sourdoughstartersstandard recipe they do - it's pretty good and clear.
https://www.reddit.com/r/Sourdough/wiki/standard-sd-recipePersonally, I just played - did a loaf a week. First one below alongside a breadmaker load. Quite a change in less than a year!
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