Jump to content


Members Plus
  • Content Count

  • Joined

  • Last visited

Profile Information

  • Gender
  • Location:
  • Interests
  • Grill
    Big Steel Keg

Recent Profile Visitors

The recent visitors block is disabled and is not being shown to other users.

  1. JUST ordered half a lamb from Night Sky Lamb in NM and am looking forward to the shoulder! Might try that garam masala idea as I do like a lamb curry!
  2. One of the best meals I ever had was a peppered ostrich steak in S.Africa and I've been trying to replicate that ever since! Supposed to be lower in saturated fats and a little healthier than other red meats, It's a very similar to beef in texture and not gamey at all, took up the smoke flavour pretty nicely too. Quite a bit leftover so it's smoked ostrich chilli for dinner tonight
  3. Hey Folks, I'm back after a few years off! My poor Big Steel Keg was in forced retirement whilst I moved into an apartment with a 'no bbq' rule.But I'm happy to report that after sitting outside,unused and unloved getting battered by the damp humid weather in Houston for years my BSK cleaned up pretty nice on its return to CA. it actually held upr pretty well although the dome temp gauge needed a little recalibration as it thought it was 200deg outside! I ordered a load of ostrich meat online last week and was itching to try something, decided to try smoking the 4lb thigh with a fairly simple black pepper & coriander rub. Its flat but pretty thin so I should have known it was gonna cook a heck of a lot faster than I expected, I put it on at 225° with some apple wood chunks 4hrs before dinner.... unfortunately....my internet research suggested it would cook kinda like a brisket but after 1.5hrs at 225° the internal temp was already at 155, a full 5° over what I was aiming for. After a bit of a rest, it was salvageable although, bordering on overcooked :( But still went down pretty well on top of an arugula salad so I guess I learned to keep a better eye on the temp when cooking Ostrich and maybe roll and tie a thin piece like that next time! Looking forward to cooking the rib rack next week!!
  4. Could try the Alton Brown wing method..... it's a bit of a pain to do but works pretty well https://altonbrown.com/buffalo-wings/
  5. I usually do mine up at 700 until about 15min after it stops smoking, then shut the vents, let it cool and brush it out
  6. All the tasty things from home! https://www.scottishgourmetusa.com/?gclid=EAIaIQobChMIhrbk_fGc2gIV0YqzCh2Z4AWiEAAYASAAEgKEJfD_BwE
  7. Well I wasn't too impressed with my attempt at Sirloin tip, I had a heck of a time keeping the Keg temps down where I wanted it (350°) as it just kept climbing to 400-450° even with the vents closed. I'm going to have to investigate my joetisserie ring and run some felt gasket around it to try and stop so much air leaking in (I could see smoke escaping from multiple spots around the lid as well as the actual spit entry). So it cooked way too quickly and turned out a bit chewy for my liking, everyone else said it was awesome but you know what it's like when you're the cook!
  8. Lies! how can you argue with delights such as these!
  9. lol I guess that's some sort of liability thing as it's part of his vehicle rather than part of their property? I might try something similar but i'm not holding out much hope...
  10. I grabbed a 'sirloin tip' that was on special tonight and am planning to give it a go on the jotisserie tomorrow. Now being a rotisserie newb.....is there any particularly 'better' way to skewer your meat as long as it's counterbalanced? I'm wondering if I should skewer it slightly off center across the grain which is going to be the 'long' edge and would keep the roast a more uniform distance from the fire. It's kinda triangular and I suspect most of the weight is on the bottom edge, hence the off centre spear. Or if spearing it through the short edge, along the grain would be better. Any thoughts?? I'm going to rub it with horseradish and then some black pepper and let it sit in the fridge overnight tonight first....
  11. Well.....it's a GOOD job I went with the Keg and trailer hitch and not a ceramic as I received this in the mailbox this morning.... "As the weather warms up and outdoor cooking is on the menu, we'd like to remind all of you that BBQing, Slow Cooking, Smoking, or any other type of meat cooking is strictly prohibited on site. The only BBQing allowed is at the courtyard BBQ." The 'courtyard bbq' is a crappy cheap gas grill :/ Time to look for somewhere else to live!
  12. haven't seen it active since i bought mine....
  • Create New...