Recipes, home grown goodness, BBQing and food stuff
-
Found it. Hogs Breath. Still around apparently. This page explains their 18 hour steaks
Signature Dishes | Hog's Breath Cafe
Looking for a great meal? Hog's Breath serves the best medium-rare steak in the area. Taste our famous Prime Rib Steak and our other signature dishes. Visit us today!
-
If you are in Auckland and you want a massive, well cooked steak, and nostalgic experience, go to the Angus steakhouse
Angus Steak House
The biggest and best steaks in town since 1973. Proudly serving grass-fed New Zealand Angus beef. Our cuts of beef and lamb are farmed with integrity and sourced for us from small, family-operated farms throughout the New Zealand. Located 8 Fort Lane, Auckland CBD.
It's been a few years for me, but you used to pick your steak from the display and take it up for the cooks to flame grill to your preferred doneness. Complimentary salad bar that felt like it was transported out of the 80s, and great sides such as onions, fries and even fried eggs if I recall correctly. Some of the steaks used to be gargantuan, probably pays to eat a light lunch
-
@canefan it was a bit of an institution.
Streaks as big as your face, superbly cooked.
The salad bar was grey, except for carrot.
In the early 2000s, I ordered an orange juice and got raro... For five bucks, which meant something back then
The group I was with were the skinniest people by some marginAnd the steak was great. Not sure how they're going in the new premises, sounds like more of the same
-
@nzzp said in Recipes, home grown goodness, BBQing and food stuff:
@canefan it was a bit of an institution.
Streaks as big as your face, superbly cooked.
The salad bar was grey, except for carrot.
In the early 2000s, I ordered an orange juice and got raro... For five bucks, which meant something back then
The group I was with were the skinniest people by some marginAnd the steak was great. Not sure how they're going in the new premises, sounds like more of the same
Last time I went was in the new place. Worked just the same. Good honest tucker
-
As mentioned in the beer thread, this past weekend was my birthday. Have been wanting to do a Thors Hammer for quite some time so found one at the Australian Meat Emporium as well as an amazing looking Wagyu Cattleman.
For the Thor's Hammer, low and slow and for the cattleman, reverse sear. Both turned out brilliantly.
Someone earlier in the thread was poo pooing on the reverse sear but I have to disagree, for a thick cut like the cattleman, if you just grill it, you risk over cooking a significant part of the meat which is the grey near the surface.
I will always grill a regular sized steak but to get a great result on something as thick as a cattleman, the reverse sear is the only way to go.
-
@RoninWC said in Recipes, home grown goodness, BBQing and food stuff:
Someone earlier in the thread was poo pooing on the reverse sear
Poo-pooing the reverse sear as a requirement for a 'normal' steak. What you are cooking there is somewhere between a roast and a steak IMO. Pretty much what you say.
-
@Crucial In the time it took that dude that prompted this discussion on steak to melt his butter, I sliced and fried some mushrooms, cooked a cob of corn, made some chilli and lime salt (for the corn), got a 2009 Man o War Cabernet from the cellar and opened it, seared and cooked a rib-eye to my idea of perfection (just the blue side of rare), rested and served it.
It's a simple slab of meat, treat it simply and respect the animal that died so you can feast upon it. Don't fucking deep fry it in butter you moron!
-
I'm after a bit of advice and I'm that desperate that I'm asking you lot of random internet time wasters.
So Ms Cato No2 is looking to get a BBQ for her significant other. She's looking to get a proper BBQ, not just a grill as they would like to be able to do the long and slow, perhaps smoking and what have you. I have a generic one but they are looking for something a bit more substantial and controllable. Not interested in propane fulled so charcoal ideally although they might be prepared to look at a pellet fired bit of kit. So far she's looked at a Kamado and a Traeger. the latter priced at a hefty £999.
So, thoughts and advice please.
-
@Catogrande said in Recipes, home grown goodness, BBQing and food stuff:
I'm after a bit of advice and I'm that desperate that I'm asking you lot of random internet time wasters.
So Ms Cato No2 is looking to get a BBQ for her significant other. She's looking to get a proper BBQ, not just a grill as they would like to be able to do the long and slow, perhaps smoking and what have you. I have a generic one but they are looking for something a bit more substantial and controllable. Not interested in propane fulled so charcoal ideally although they might be prepared to look at a pellet fired bit of kit. So far she's looked at a Kamado and a Traeger. the latter priced at a hefty £999.
So, thoughts and advice please.
Depends what style of cook they want to do.
Traegers and other pellet grills are easy to use, basically good for people who love to eat BBQ but can't be bothered with having to manually manage the fire, because you dial in the temperature and the grill thermostat does the rest.
Kamados are great (I have an akorn, cheaper steel version). Proper charcoal flavour, easy to learn how to control temperature, can get them very hot or low and slow, economical on fuel. The only weakness is a lack of capacity compared to say a barrel smoker and a big multilevel traeger. But you can still easily fit a 5 or 6Kg brisket in there
-
Thanks for that mate. Do you know if you can use charcoal on a Traeger? Difficult to tell from their blurb. I'm guessing the controllability will suffer if it is possible.
-
@canefan said in Recipes, home grown goodness, BBQing and food stuff:
But you can still easily fit a 5 or 6Kg brisket in there
Kamado are the shot. The Akorn are excellent; I have what's now called a Big Steel Keg and did a 14kg brisket (bonein) yesterday and the day before.
Kamado let you do all three modes: low and slow, roasting and proper hot for steaks/grilling. Charcoal tastes better; smoking is awesome.
You can't go wrong with any kamado. options are ceramic or insulated steel. Ceramic is heavy and can crack, but is slightly easier learning curve to control temp. Insulated steel is ridiculously efficient (20 hour smokes on a single lot of charcoal), but are twitchier.
tl;dr any kamado is good, entry level is fine. If you don't want to learn how to run charcoal, buy an automatic
Happy to write more on this if you like! Avoid thin wall steel unless you really really want one (and then decide not to get one after all ... kamado all the way)
-
@Catogrande said in Recipes, home grown goodness, BBQing and food stuff:
Thanks for that mate. Do you know if you can use charcoal on a Traeger? Difficult to tell from their blurb. I'm guessing the controllability will suffer if it is possible.
It's a pellet smoker. If you want gravity fed charcoal, basically a charcoal version of a pellet smoker, they should look at a chargriller or a masterbuilt. I personally love my kamado because it isn't as automated. The akorn is a quality product at a reasonable price. And as nzzp says, more lightweight which I like. It barely suffers in terms of heat retention, in fact it's harder to cool them down if you overshoot your target temperature
-
I was asking similar questions about a 18 months ago. A Kamado or a Traeger? I wound up going for a Kamado Joe and have been very happy. It's easy to use, easy to clean and you have more methods of cooking than just smoking
Nothing really to add to what @canefan and @nzzp have said.. they were who I listened to when I made my decision. @hooroo also had some advice, he suggested if I get a Traeger I should pick up a bra and panties for myself too
-
@Duluth said in Recipes, home grown goodness, BBQing and food stuff:
I was asking similar questions about a 18 months ago. A Kamado or a Traeger? I wound up going for a Kamado Joe and have been very happy. It's easy to use, easy to clean and you have more methods of cooking than just smoking
Nothing really to add to what @canefan and @nzzp have said. @hooroo also had some advice, he suggested if I get a Traeger I should pick up a bra and panties for myself too
Haha a mate of mine put it best. He said he loves to eat BBQ. But he isn't interested in working hard to get BBQ. Set it and forget it, basically like an oven. I don't like the look of the masterbuilt charcoal grills. They look like a gas grill and you probably need power supply to run the fan and thermostat. To me that isn't BBQ
-
@canefan said in Recipes, home grown goodness, BBQing and food stuff:
Haha a mate of mine put it best. He said he loves to eat BBQ. But he isn't interested in working hard to get BBQ. Set it and forget it, basically like an oven.
Yeah I understand that. But with a good thermometer the Kamado isn't that much more difficult, the temperature is so stable. I use a meater plus and keep an eye on the temps with the phone.
