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Everything posted by &roid

  1. Great link adm, I’ll check them out for my next try. Did you order a whole brisket?
  2. The end result: A wonderful hunk of meat, really smoky and tasty. The flat was a little on the dry side (I somehow managed to neglect putting a water pan under it so the bottom got a bit more heat than it should have), but the point was magnificent. Really really enjoyed this cook and will definitely try it again. I’ll go for lower temps next time - the ones from the video we’re based on an offset smoker so maybe don’t equate to a kamado? And I’ll also use a temp probe in the meat to see how quickly we’re getting up towards stall temps.
  3. After three hours I checked in and it was colouring nicely and smelt great from here on I checked it every hour and spritzed with some cider vinegar if any bits were looking a bit drier The plan was for about eight hours like this at between 255 and 280. In his video this gets him to just past the stall. And here’s where my cook ended up quite different, after 6-7 hours total it was actually feeling really soft, when I checked the temp of the meat it was already over 200° so it had blasted well past this. As a result the bark wasn’t quite as dark or set up as I’d have liked, but not to be deterred, I ploughed on. I wrapped at this point and gave it an hour more then felt it was probably about right. It was gorgeous and soft feeling so I pulled it and left it to rest. I wrapped a few more towels around it and left it for a good two hours until the internal temp has stabilised down to about 145°...
  4. Lol - meant to do all the posts this morning but got dragged away! I’d loaded the joe with some pecan wood chunks and set my Billows to Franklin’s recommended 255F. The brisket went on at around 7am and, with great difficulty, I left it untouched for three hours.
  5. During lockdown we got a subscription to the MasterClass series. One of them is done by Aaron Franklin on bbq cooking and is a really good watch. He has a section on brisket where he goes into extreme detail on his whole process from choosing and trimming, through the cooking, resting and even slicing. Almost all beef in the UK is a bit on the lean side for Slow cooked brisket so I managed to find some online sources of USDA grain fed meat. After a bit of searching I found hixson’s of Smithfield who sold whole packer briskets: https://www.tomhixson.co.uk/usda-brisket-1255.html They list them as being around 4.5kg (9-10lb) which I thought might be a bit on the small side for a whole. When it arrived on Friday I was not disappointed - it was an absolute beast, weighing in at 9kg (just a hair under 20lb). I followed the advice about trimming from the videos which was really helpful and led to removing a good chunk of meat and excess fat, about 5lb in total. Plenty of hamburgers for us now! Yesterday morning I got up before the birds to get things started. I lit the joe with a full basket of lump and rubbed the brisket down with a simple 50:50 salt and pepper mix.
  6. Good advice from kamadochris there. Only thing Ive started to do different is to build the pizza on the bench then drag it onto the peel. This seems to work better for me but ymmv.
  7. I got mine a month or two ago and love it. I did a char siu pork belly at the weekend: really pleased with how it turned out, tender and juicy with a great crust. the main thing I’m learning from it so far is that you can cook at a wide range of different temps, but adding a bit of sugar to a rub and then glazing with a sugary or honey based sauce is a great way to get good colour at lower temps. Which is the same as non- rotisserie bbq I guess, I just seem to notice it more with the Joetisserie.
  8. I found the same - I only need the top vent open a tiny crack for low temp cooks. The billows does the rest.
  9. What version of the app are you running? I still seem to be on the same one I started with... not sure how to update a test flight app on iOS? Does it happen automatically?
  10. Beautiful looking pizzas. how long are you preheating for? You look like you’re getting pretty good colouring on top so I’m guessing you’re heat soaking the dome for a good amount of time?
  11. I’m really pleased with the setup on my big joe. The new app is a big improvement and the developers have confirmed they’re looking into better note taking and an Apple Watch integration. With those things it’ll be pretty much perfect.
  12. I love it! Had a great fire with it last night, really lived up to the smoke-free marketing and it’s a beautiful piece of kit. made a second fire tonight and made a couple of mistakes which caused it to smoke a lot. I *think* what I did wrong was use less kindling to get started then tried to burn a couple of too-large logs before it was hot enough. Does that sound like it might cause a bit of smoke? how full do people tend to fill these? I gather going above the rim is not recommended but do you pretty much fill them when the fires going well?
  13. It is, they live mostly in the northeast Atlantic I think. As they go, this is a small one - they can get huge, like 50lb plus. They have a gorgeous flavour, quite meaty but still really delicate, like an even more refined version of halibut. They’re relatively expensive (this one was around £40) but are great for a special meal - and with lockdown we aren’t exactly going out to eat much at the moment! We could probably have fed three or four people with this one so not too ridiculous.
  14. I've been looking forward to trying this recipe for a while. Our local fishmonger opened up again last week and we managed to snag a beautiful whole turbot. At just over 4lb it was a little larger than we needed for two but we were having date night and the sun was shining so no harm done! The recipe I'd read about on Serious Eats was for a Basque-style preparation: the fish is simply well seasoned with salt then grilled for around 4 minutes, flipped and basted with a simple vinaigrette then flipped and basted a couple more times. In total it got 8 minutes on the thicker, dark side and 4 on the paler underside. As the fish was a bit bigger than the recipe it wasn't quite cooked through so I let it come up to temp in a very low oven - the grill was far too hot to allow this so it had to come indoors. I aimed for 127F internal temp. Looking like a Neapolitan pizza base! Straight off the grill... ...and into the oven. The remaining vinaigrette from the baste is spooned over the finished fish, as I carved it I mixed the juice from the turbot with the this to make a gorgeous silky sauce. We served it with some cauliflower "bravas" - florets dredged in some paprika spiced flour and fried, topped with a smoke roasted tomato sauce and some alioli. All I can say is, WOW! A really memorable meal and probably the best fish I've ever cooked on my Joe... Maybe even the best fish I've cooked ever.
  15. Turns out it was a problem with my password - the one I set up in the app didn’t have a number in it. The app allowed it but the website wouldn’t let me log in. All fixed now. Got a couple of cooks planned this weekend - a whole grilled turbot, a rotisserie chicken and some prawns/langoustines. I’ll report back how the new app works.
  16. Also, I don't seem to be able to login to the web based service (cloud.thermoworks.com), I've tried this on my phone and laptop, and used chrome and safari with the same results. Even though I enter a password the site doesn't seem to recognise that one has been typed in so you can't press the sign in with email button:
  17. As it’s a beta it’s only available via TestFlight on iOS. The app looks good so far, much more polished than the old one. These are the things I’d really like to see added: 1. Apple Watch app - frankly this would be amazing. Being able to glance at my wrist and quickly see the temp vs getting my phone out and unlocking it would be a big improvement in UX. 2. They’ve added a notes section, be great if this was expanded a bit to allow more detailed notes and the addition of pictures. It could be a single place to document cooks and ultimately learn more from what we do. 3. It would be nice to have an indication on the graph of when the fan was active. On the fire board app this looks a really helpful indication of what’s going on with the fire.
  18. I’ll report back when I hear. Interesting that you’ve had problems with the open lid detection, mine has been pretty reliable so far. Don’t think it’s overshot by more than 5/10°F.
  19. This is great news. I’ve emailed about the iOS app, be great if you have a link For it though? As you say the hardware with this unit is great, if they can sort the software out they have a killer product
  20. That’s good to know about the riser - I have a resin-bound patio just at the back of our house, would I be able to use it on that with the riser?
  21. Great stuff. Bet you’re delighted with the new purchase It’s crazy how long fuel lasts on them - I’m sure I’ve saved the cost of the joe in charcoal since I bought it... leastways that’s what I tell my other half!
  22. This place is so bad for me - just ordered one of these! they look a great idea, I’d never heard of them before yesterday. Really looking forward to being able to have a fire out here without tons of smoke billowing off it.
  23. I found out about some Argentinian carbon steel pans over on egullet. Ordered a couple around 18 months ago and love them. Seasoned with 6-8 layers of flax seed oil, the cook beautifully. Best browning/searing of any pan I’ve ever used and fairly non-stick too. what I like best about them is their rivet-less design - There’s nothing that will ever fail, nowhere for water or food debris to get trapped. The company often have half price sales, well worth watching out for. https://forums.egullet.org/topic/154212-darto-pans/ https://www.dartointernational.com
  24. As mike said, the amount of oil is key when seasoning. You should aim for an almost imperceptible amount - certainly nothing which would drip off the metal you are seasoning. Doing multiple coats of a tiny amount of oil works so much better than a single thick coat.
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