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About SamHarrisKJ

Profile Information

  • Gender
  • Location:
    Cardiff, UK
  • Grill
    Kamado Joe
  1. I submitted with no errors in March... followed up with a mail to UK KJ and they said that there were issues with the website registration and to email them the info to register it!
  2. The reverse sear of a steak is game changing and something that I'll always do now!
  3. so how does this work? You add some new coals to the basket then put in the older coals on top etc? At the moment, I just use the ash tool to get rid of anything find, make a bowl in the bottom and add in a load of new lump. THen use the older stuff around the edges on top as and when the fire is going well?
  4. thanks, that's much appreciated!
  5. Interesting! I haven't got the kick ash basket and wonder of it's value and how it will improve my cooks as I've been extremely impressed by what I've done from the 'standard box'. Can anyone advise?
  6. This is really helpful. Thanks.... I've got some pork ribs from costco so very happy to learn of the above asy method. 3-2-1 sounds highly inconvenient! At what stage do you baste etc on the above method please or does it all happen PRE putting on the KJ?
  7. Hi Guys, I did this cook the other day but it was great so thought I'd put up. Got a 3kg centre cut of loin from Costco which I cut into three separate cuts. Butterflied it and cooked up some chorizo, garlic, onion, apple, thyme and butter. Stuff the loin and then tied back together. Put a couple of small beech chunks on the KJ and put the loin on when it hit about 325. Set the thermopro to 138 and pulled it then after approx 80 mins and rested it for 25 mins.... Served up with some leftover macaroni cheese and green leaves. Presumably that's a smoke ring around the outside? This loin tasted absolutely outrageous. So happy with it and a very cheap meal too! Pics should show it a bit better. p1 by , on Flickr p2 by , on Flickr p3 by , on Flickr p4 by , on Flickr 911 by , on Flickr p9 by , on Flickr
  8. Glad you like it! Yup, I got three bags before I even got the KJ and it's really great Pete. 3 bags - free UK delivery so 36KG for £33..... not bad huh?! Pieces are nice and large and I got a 12hour pork shoulder cook going the other day with plenty of coal left in the chamber! The recipe above is excelletn and so easy. Do it!
  9. I found this recipe on a UK forum (link to recipe at bottom - TRY IT) and it got rave reviews so decided I'd give it a go. It was pretty simple to do and just marinaded the chicken thighs overnight and made the flatbread dough at lunchtime yesterday. It was pouring with rain and the doner went on the grill at approx 390F. I turned a few times indirect until it hit about 162 internal then I moved directly over the coals to crisp up the edges. I added minced garlic butter and coriander (cilantro) and the whole family devoured it including my 3 and 4 year olds! As we were going to sleep last night, my wife said 'Sam, that's probably one of the best things you've cooked of all time'. I think I've brought her round to the Kamado way of life https://dreamingoftgl.com/2016/04/10/chicken-doner/
  10. Thanks, will definitely pick it up but if you could PM in advance, that would be wonderful!
  11. Looks amazing, any chance of a naan recipe pls?
  12. Great news, thanks for the reply!
  13. Hi guys, Could I use my weber basket in my KJ Classic to keep the coals under the open side when using the D and C system/? i.e. searing steaks/sausages etc but using the other side with half moon deflector and veg etc?
  14. Made this on the KJ recently with apple wood, only a small amount. It was unbelievable!