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    Reading UK
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    Cooking, Coffee, Music (Blues), Rugby
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PeteHr's Achievements

  1. PeteHr


    Welcome James. As well as the Joe Classic you may want to look at the Monolith Classic. This is what I ended up with after lots of research and also advice from BBQLand in Hitchin (who had both on display). I've had mine over 2 years now and I'm delighted with it. I'm sure you'ii love whichever one you go for !
  2. I have a different approach when doing ribs - nice if you like Chinese style ribs. Firstly I always remove the membrane from the inside of the ribs. Then rather than a rub I use a marinade - a mixture of Hoisin sauce, lemon juice (or sometimes Shaoxing rice wine), soy sauce and sesame oil (or olive oil works as well). I get a good coating on the ribs then let them marinade for 24 hours if possible. Then cook at a temp of around 280 until done (1-2 hrs max). The marinade should tenderize the meat sufficiently that cooking at this higher temp and much shorter time results in ribs that are tender (but not fall-apart, fall-off-the-bone tender), but really juicy. No need for any sauce as you should end up with beautifully glazed juicy ribs. The thought of them is making me hungry !
  3. For a low and slow lamb cook I would recommend shoulder of lamb (on the bone). Its much fattier than leg so takes really well to low and slow and doesn't dry out. I adapted this recipe for the Kamado and it's really lovely: https://www.bbc.com/food/recipes/roasted_lamb_with_78424 For a leg I try to only cook until pink which I prefer and doesn't take long (and won't be dry). I usually do the classic thing of cutting little slits into the lamb and stuffing a sliver of fresh garlic and a little sprig of fresh Rosemay into eash slit. Smells (and tastes) amazing !
  4. Todays cook was Lamb Shoulder with Boulangere Potatoes.... A nice half-shoulder of Lamb seasoned with OVO, finely chopped fresh Rosemary, Smoked Paprika, Salt and Pepper: For the Boulangere layers of thinly sliced waxy potatoes (I used Desiree) and onions seasoned with Salt, Pepper and fresh Thyme leaves. Then 1 pint of chicken stock: 4 Set the Monolith up for indirect cooking and then put the potatoes on the upper rack with the lamb on the extender rack directly above: coo Let this cook gently at 280F for about 3.5 hours when hunger got the better of me ! : And on to the table: End result was melt-in-the-mouth lamb and lovely soft potatoes with a (partially) crispy layer on top. Really, really tasty - the best Boulangere I've ever cooked - but then I guess it should be with all those lovely lamb drippings basting it ! Served with simple steamed green beans - nothing else needed !!
  5. Looks great - I would never have thought of using a salt crust to get the crackling - another thing for me to try ! Pork belly is one of my favourites - but it does need a good long cook to render some of the fat - the meat can be a bit stringy if not careful. I usually use a twice-cooked approach - either Chinese style or Korean style. The following are a couple of recipes I do quite often - however I do the second cooking stage on the Kamado (or BBQ before I had a Kamado). Unfortunately these recipes don't end up with crackling but hey, you can't have everything ! I also have the books these are from and can recommend both if Chinese and Korean are your thing.... https://thehappyfoodie.co.uk/recipes/poppa-wans-show-stopping-twice-cooked-melting-pork https://www.telegraph.co.uk/foodanddrink/recipes/11084097/Korean-food-recipe-roasted-pork-belly-bossam.html
  6. That's my sort of food - looks great ! I'm particularly interested in the Nan as they look great and I would think they are a bit tricky.... I really ought to try them. Could you point me at the recipe ? As for the curry smell in the house - I think it's my favourite cooking smell !
  7. Lamb is a regular in our household.... My favourite is either leg or shoulder. I usually make a marinade/paste and give it a good coating, leave it for a good few hours, then cook low and slow (particularly with shoulder). I don't use smoke much, if any at all with Lamb - but that's more a personal preference than anything. Saddle is really great if you have the luxury of a Rotisserie. And a good old Barnsley chop cooked direct over a good fire takes some beating if you can get good enough lamb ! Just put "lamb" in the search and you will find some great cooks on here !
  8. Yeah real nice weather in the UK at the moment - and looks good all next week ! I use Homefire Fibre Lighters (I get them from Wickes but you can get them online from other sources as well) : https://www.wickes.co.uk/Homefire-Fibre-Lighters-Bag-Rtu/p/143358?CAWELAID=120135120001214602&CAGPSPN=pla&CAAGID=52608961104&CATCI=pla-297928414028&gclid=EAIaIQobChMIjbffq67t2wIVaLXtCh0o3Q2tEAQYAyABEgLMoPD_BwE&gclsrc=aw.ds&dclid=CNfHsbyu7dsCFUch0wodddECHA Yes you can re-use charcoal for sure... All I do is remove the charcoal basket (the Monolith comes with one but I don't think the Joe does ?), and give it a good shake to get rid of most of the ash (I just do mine over the flowerbeds...). This also gets rid of any really small bits. Then top up again with new charcoal and light it up again... This way very little is wasted, and it still lights and burns fine. I always start with a full load of charcoal.... Nice first cook BTW !
  9. PeteHr


    Hi Ian, from a fellow Southern Brit It won't take long before you master the Kamado - especially with all the great info you will find on this site ! I hardly use the oven in the kitchen during the warmer months - I do pretty much everything in the Kamado. Have fun and enjoy your new investment - and be sure to post some pics of your cooks !
  10. I see you are in Stevenage... BBQland just outside Hitchin were selling the Pagan Fuels charcoal I mentioned in an earlier post (it's where I got mine from but that was last year). It's another great charcoal and may be worth picking some up if they are still selling it and you happen to be passing.... I should have ordered some more CPL charcoal when it was on offer - I've got through over three 12KG bags so far this year !
  11. While in my butchers yesterday I saw what I assumed were Beef Short Ribs (I think they called them Plate Ribs ?). I've never cooked beef ribs before so I thought it was about time... I also had some Pork Ribs in the freezer so thought I would do those as well. Anyway, on the top rack we have the Pork Ribs. These had been marinated in a mixture of Hoisin Sauce, Lemon Juice, Rice Wine, Soy Sauce and a little Chilli Powder. The were cooked for approx. 3.5 hours, at 240F, after which they were perfectly tender: On the bottom rack we have the Short Ribs. I watched the excellent video @John Setzler made and basically followed that (although I used a different rub - a rub I had already made often use on Pork Ribs. After the best part of 5 hours at 250 they were completely tender: in fact they were so tender two of them fell apart when I removed them from the grill ! Anyway, here is my Rib Fest ready for the table: Everything was perfect. Tender, juicy and delicious. They were only lightly smoked (Oak) which is how I like things.... The top fat layer had crisped up and was soooo tasty (although an artery blocker....) And my family loved them which is the main thing.... Big thanks to @John Setzler for making the video on cooking Beef Short Ribs !
  12. Tasty looking dessert ! Reminds me of my childhood - we had an apple tree in the garden (Bramley cooking apples) and my Mum used to do baked apples ! Basically I think she just cored them then filled the core with brown sugar and a sprinkle of cinnamon, then baked in the oven. So very similar to what you have done here. I can still taste them - wonderful !!!
  13. Ooops sorry - I should have remembered to use Fahrenheit.... About 350F. Actually were it not for the potatoes I would have finished the beef at a lower temp of around 300F which I think is ideal...
  14. Looks amazing and I'll bet it tasted even better !
  15. Sunday I decided to cook a beautiful Cote de Boeuf (a regular in our house) plus a Pork and Fennel sausage sourced from a great Italian Deli not too far from us, and some griddled veg (Carrots, Leeks and baby Chicory). I fired up the Kamado and settled it at around 180C and got some baking potatoes wrapped in foil going. The Carrots and Leeks were steamed until just cooked then quickly cooled and then dressed in OVO and seasoned. The Chicory was just halved and dressed in OVO and seasoned. Then I fired up my Weber Kettle and got my cast iron griddle up to smoky hot temperature - then seared the (well seasoned) beef for about 4 minutes on each side. Then into the Kamado to finish cooking (indirect) - about another 15 minutes; Then while the beef was resting (wrapped) I quickly griddled all the veg on the still vey hot griddle stone and got the Kamado temp ramped up to cook the sausage direct: Everything came out pretty perfect ! Cooking veg like this is my preferred way since I got the griddle - and the fact it fits in the Weber as well as the Kamado gives me a lot more flexibility - as I can sear at a very high temp but then continue cooking at a much lower temperature. Perfect when cooking cuts of beef like this ! I've almost converted my family to liking chicory now as well - something I love !
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