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parisbrownep

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About parisbrownep

  • Birthday 02/02/1956

Profile Information

  • Gender
    Male
  • Location:
    Nowra, NSW, Australia
  • Grill
    Kamado Joe

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  1. Fabulous Pesto. Perfectly cooked steak on KJ + Corona. That's my kind of meal. I'm with you. Home cooking is a lot of fun and it's pretty difficult for the restaurants to do better than what my wife and I create at home. And I don't have to worry about the booze bus when you're already at home. Sent from my iPhone using Tapatalk
  2. Well done pesto . Great looking crackling Sent from my iPhone using Tapatalk
  3. I recently saw Russell Jones @smokyribbs smoke a chuck roast in a barrel smoker and then finished cooking covered with root vegetables. Looked like a great cook so thought I'd emulate his effort, but with direct [emoji91] rotisserie cook over oak wood, then tent it with some really aromatic low carb veggies. Seasoned 2.3 kg chuck roast with salt pepper, garlic powder & paprika Spun the roast over oak (smoke pot) at 250 F for 90 minutes https://vimeo.com/201503993 Placed the roast in a large baking dish and added celery tops, onion , garlic, leek, fennel, tomato and red wine vinegar. Covered with foil and cooked indirect for a further 4 hours. The taste, John Setzler's words, was outstanding. The smoke flavour was subtle and married well with the aniseed fennel and tomato. The meat was fabulously tender, pulling apart with spoons but not having any waterlogged sensation. Add this to the recipe book. Would do well either for lunch or dinner and has a wide cooking window - really good if you have relatives like mine who can't keep to time. Sent from my iPhone using Tapatalk
  4. I've experienced with a number of different lump options: fill her up, all lump pushed to back; drip pan under food & lump arranged around drip pan. I've not been happy with all the flavours produced when lump is directly under food. Hence, I arrange an "indirect" heat system especially when cooking very fatty meats Sent from my iPhone using Tapatalk
  5. Dean when you come to Australia , bring the MacCallum's with you. Sent from my iPhone using Tapatalk
  6. Pulled the lamb at 140 and allowed to rest for 45 minutes Cut and served with rocket, avocado & feta. The varying flavours married well and enhanced the lamb especially the mildness of the oak. Definite keeper for future reference. Sent from my iPhone using Tapatalk
  7. My son (WSM) and I ( KJ Classic) have had poor results in smoking lamb. So, given my recent successes with Char-Griller Wine barrel oak, I thought I'd give the oak a go. De-boned a leg of lamb ( bones to chooks for clean picking), seasoned in side and out with salt & pepper, and stuffed lamb with fresh rosemary and chopped garlic. Currently am spinning the lamb at 300 F, and have 1 piece of oak in the smoking pot. Aim to pull lamb and wrap/rest when it achieves IT of 135F. Will let y'all know how the experiment turns out. Sent from my iPhone using Tapatalk
  8. Yes Aussie ; these are the char-grilled wine barrel oak stocked by Bunnings. It's definitely a very good smoke (via prawn cooker) which suits my tastes. As I said I've used it with beef, duck and chicken. If it proves to be good with lamb it's going to overtake my Apple/cherry blend. Sent from my iPhone using Tapatalk
  9. Recently found some wine barrel oak and have been experimenting with its use. [emoji106]for beef and
  10. Bugger me Aussie, I should have made contact when I was in Perth in November. Next year definitely. You've just described BBQ heaven Sent from my iPhone using Tapatalk
  11. Welcome Ryan from Australia. Great looking prawns mate. Hope to hear how you and your daughter go bonding over the BBQ. I know that common interest in bbq and smoking cemented my relationship with my son and grandson Sent from my iPhone using Tapatalk
  12. Thanks for heads up Aussie Sent from my iPhone using Tapatalk
  13. Welcome from NSW, kamado tas. I prefer to use a de-boned pork shoulder, open it up and put in a flat rotisserie basket giving skin on one side and meat on other. Every 20-30 minutes I stop the rotisserie with the skin pointed at the fire (I use one Webber basket on one side or 2 Webber baskets one on top of other - have had a few unpleasant flame ups with baskets on either side of drip pan) for a few minutes at a time. Then restart roti. Works every time. Sent from my iPhone using Tapatalk
  14. I agree with cgriller. Best to leave bird uncovered in fridge for 24-48 hours to have really crispy skin. Sent from my iPhone using Tapatalk
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