Recipes, home grown goodness, BBQing and food stuff
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@bones said in Recipes, home grown goodness, BBQing and food stuff:
@voodoo said in Recipes, home grown goodness, BBQing and food stuff:
I can't stand star anise! Ever since I used it in a bourguignon and it tasted like a giant bowl of licorice. Terrible stuff!
You're a fucken delight on here lately innit
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experimented with a chutney this afternoon: Chilli & Crab apple.
Mainly just your standard red chilli, but had 4 ghost chillis as well (those little plants are prolific) added a bit extra sugar to counter the sour of the crab apples.
Taste test says it is pretty good with some heat...fingers are still burning like I have put deep heat on them repeatedly this afternoon, even after a couple of soapy washes!!
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@taniwharugby said in Recipes, home grown goodness, BBQing and food stuff:
experimented with a chutney this afternoon: Chilli & Crab apple.
Mainly just your standard red chilli, but had 4 ghost chillis as well (those little plants are prolific) added a bit extra sugar to counter the sour of the crab apples.
Taste test says it is pretty good with some heat...fingers are still burning like I have put deep heat on them repeatedly this afternoon, even after a couple of soapy washes!!
Was that before or after the pics of Kate on the Hot thread?
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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:
I can't stand star anise! Ever since I used it in a bourguignon and it tasted like a giant bowl of licorice. Terrible stuff!
Definitely need to use sparingly
And in the right dish.
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My Kamado Joe finally arrived this weekend after a long covid delivery delay (it was sitting at an Auckland delivery depot for weeks)
Only cook so far has been a reverse sear steak which went pretty well. The Meater is fantastic.
If the weather holds off I'll test out the pizza stone this evening. Any tips for hitting higher temperatures? On the first cook I struggled to hit the high temps for my sear. I presume thats an amount of charcoal or an airflow issue?
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@duluth said in Recipes, home grown goodness, BBQing and food stuff:
If the weather holds off I'll test out the pizza stone this evening. Any tips for hitting higher temperatures? On the first cook I struggled to hit the high temps for my sear. I presume thats an amount of charcoal or an airflow issue?
Airflow. You need charcoal that allows air to flow through - bigger lumps are better than dust.
Leave it, take your time, keeping the lid open can speed up the process (and obviously make sure the vents are all open top and bottom.
For pizza, I struggled (despite the heat) to get even cookign. Was early doors for me in my kamado experience, but did it a few times and gave up and bought an Ooni/Uuni. Happy days
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open them vents. hit it with teh leaf blower (i have a small makita bought just for this purpose) and plenty of fuel
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@mariner4life said in Recipes, home grown goodness, BBQing and food stuff:
open them vents. hit it with teh leaf blower (i have a small makita bought just for this purpose) and plenty of fuel
Turbocharger!
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@nzzp said in Recipes, home grown goodness, BBQing and food stuff:
@mariner4life said in Recipes, home grown goodness, BBQing and food stuff:
open them vents. hit it with teh leaf blower (i have a small makita bought just for this purpose) and plenty of fuel
Turbocharger!
speeds the whole process right the fuck up
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@mariner4life said in Recipes, home grown goodness, BBQing and food stuff:
@nzzp said in Recipes, home grown goodness, BBQing and food stuff:
@mariner4life said in Recipes, home grown goodness, BBQing and food stuff:
open them vents. hit it with teh leaf blower (i have a small makita bought just for this purpose) and plenty of fuel
Turbocharger!
speeds the whole process right the fuck up
Hell yes
I have a hand fan and bellows I use, but leaf blower is next level
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@mariner4life said in Recipes, home grown goodness, BBQing and food stuff:
open them vents. hit it with teh leaf blower (i have a small makita bought just for this purpose) and plenty of fuel
You literally bought a leaf blower purely for the purpose of assisting with the lighting process of the coals in your BBQ. Words fail me with your awesomeness!!!
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Right, pizza dough. What is everybody's favourite recipe & I'm after some tips.
I use a standard one, and it comes out great. But I'm bored of great, I want awesome. I have a wood fired ooni which is awesome so cooking oven not an issue. I got a pizza from a small vendor shack a few months ago which was phenomenal. Really bubbled up on the edge and quite chewy, whilst super thin where the toppings are. Anybody got a clue on what I need to make this crust?
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@majorrage said in Recipes, home grown goodness, BBQing and food stuff:
Right, pizza dough. What is everybody's favourite recipe & I'm after some tips.
I use a standard one, and it comes out great. But I'm bored of great, I want awesome. I have a wood fired ooni which is awesome so cooking oven not an issue. I got a pizza from a small vendor shack a few months ago which was phenomenal. Really bubbled up on the edge and quite chewy, whilst super thin where the toppings are. Anybody got a clue on what I need to make this crust?
Add semolina to get the chew?
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@duluth said in Recipes, home grown goodness, BBQing and food stuff:
My Kamado Joe finally arrived this weekend after a long covid delivery delay (it was sitting at an Auckland delivery depot for weeks)
Only cook so far has been a reverse sear steak which went pretty well. The Meater is fantastic.
If the weather holds off I'll test out the pizza stone this evening. Any tips for hitting higher temperatures? On the first cook I struggled to hit the high temps for my sear. I presume thats an amount of charcoal or an airflow issue?
So to get to searing temp, best way to do it is open the bottom vent all the way and then leave the lid of the KJ open. You will get a roaring charcoal fire quickly that way.
Also, if you have your deflector plates on for indirect cooking previously, remove those as they will hinder the direct heat needed for searing. On the KJ if you have the "Divide & Conquer" attachments, you can actually put your grill lower into the pit for even hotter.
If doing a reverse sear and you need to remove the grill and then deflector plates, I could not recommend more using something like these Grill Grippers.
They make doing so much easier.
@nzzp I cooked many a pizza in my KJ and I found the secret was to do as above, remove deflector plate, bottom vent fully open and lid open. Once you get the roaring charcoal fire going, put in the pizza stone, close the lid, and leave the vents fully open top and bottom.
Once your pizza stone is good and hot, the pizza goes in, I would then throttle both upper and lower vents to say half way or even 3/4 for the top vent. That traps the heat inside the KJ and importantly spreads it evenly thru the interior so that in 5 minutes or so, you have an awesome pizza. Just keep an eye on it as it will overcook quickly with the heat that you can achieve on the KJ.
Oh god, how I miss my KJ
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@majorrage said in Recipes, home grown goodness, BBQing and food stuff:
@mariner4life said in Recipes, home grown goodness, BBQing and food stuff:
open them vents. hit it with teh leaf blower (i have a small makita bought just for this purpose) and plenty of fuel
You literally bought a leaf blower purely for the purpose of assisting with the lighting process of the coals in your BBQ. Words fail me with your awesomeness!!!
yes. i have the giant 36 volt leaf blower for the actual garden. and the little 18 volt for lighting fires
not just the Joe
the firepit in the gully
and i take it camping too. -
@roninwc said in Recipes, home grown goodness, BBQing and food stuff:
@duluth said in Recipes, home grown goodness, BBQing and food stuff:
My Kamado Joe finally arrived this weekend after a long covid delivery delay (it was sitting at an Auckland delivery depot for weeks)
Only cook so far has been a reverse sear steak which went pretty well. The Meater is fantastic.
If the weather holds off I'll test out the pizza stone this evening. Any tips for hitting higher temperatures? On the first cook I struggled to hit the high temps for my sear. I presume thats an amount of charcoal or an airflow issue?
So to get to searing temp, best way to do it is open the bottom vent all the way and then leave the lid of the KJ open. You will get a roaring charcoal fire quickly that way.
Also, if you have your deflector plates on for indirect cooking previously, remove those as they will hinder the direct heat needed for searing. On the KJ if you have the "Divide & Conquer" attachments, you can actually put your grill lower into the pit for even hotter.
If doing a reverse sear and you need to remove the grill and then deflector plates, I could not recommend more using something like these Grill Grippers.
They make doing so much easier.
@nzzp I cooked many a pizza in my KJ and I found the secret was to do as above, remove deflector plate, bottom vent fully open and lid open. Once you get the roaring charcoal fire going, put in the pizza stone, close the lid, and leave the vents fully open top and bottom.
Once your pizza stone is good and hot, the pizza goes in, I would then throttle both upper and lower vents to say half way or even 3/4 for the top vent. That traps the heat inside the KJ and importantly spreads it evenly thru the interior so that in 5 minutes or so, you have an awesome pizza. Just keep an eye on it as it will overcook quickly with the heat that you can achieve on the KJ.
Oh god, how I miss my KJ
Getting a kamado hot is the easy part as long as you are using lump. The hard part is cooling it down
Grill Grate Lifter Gripper, Stainless steel Grill Accessories works for Big Green Egg Primo Grill Dome Kamado Joe Charcoal Grill Smoke : Amazon.com.au: Garden