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Everything posted by gnol

  1. Love a chook on the Joetisserie and that one look awesome.
  2. Hi all, Have enough time now to post up the recipe and cooking method. The recipe I use is. For every 5kg meat 2 tomatos 1 large or 2 small onions, 1 red capsicum, 1 green capsicum, 1 cup red wine, salt, (lots), add to your taste I use about 100 grams lemon juice, (at least 5 lemons) oregano 1 cup olive oil You blend this up in a blender and layer the meat in a container big enough to hold it all. This is deboned shoulder and has a fair bit of fat on it already but there is an additional step for keeping the meat moist whilst cooking which I'll show you. I have found a great butcher that supplies this cut and has excellent quality meat at a very reasonable price. So I start with this: The pieces can be quite large and my spit is small so I cut to size accordingly. Layer the pieces in the container and pour over Enough marinade to cover. Keep doing this till all the meat has been covered. Marinate for at least one day, two is better as it allows the meat to tenderise a bit more. You can make a mix of 1 cup olive oil, i cup lemon juice, oregano and salt to use for basting during cooking. This helps keep the meat moist and causes great flareups adding to the taste. The beauty of this cook is that you slice layers of as they cook then keep cooking the rest of it. So, depending on how thick you have threaded the meat, you could be there for a long time. Great for big get togethers. Cook, slice, eat. Then repeat. Oh..and don't forget the tzatziki. I make my own. You have to strain the yogurt.
  3. I have been known to stink out the neighbourhood a lot of times whilst hot smoking. Here are some pics of my belly bacon being cooked and what not. Early days I used to use charcoal to get the heat up but decided against that after dripping fat onto the coal caused a fire. I did save that batch, even though the outsides were a bit black. These days I use the gas smoker as I find I cannot fit enough on the kamado. I always use a dry cure for belly. Pics are from various cooks.
  4. I have made the no knead one quite a few times and it is a great method of making bread. But I usually do it in the inside oven.
  5. I've made bread in the kamado a few times, usually after making pizzas if I have leftover dough. This batch was from a long while back but you get the picture. This is why I love kamado's, because of their versatility. I built a cob oven but when I discovered the kamado I knocked the oven down.
  6. gnol


    Thanks everyone for the welcome. Nah..yeah..@KismetKamado. Pretty sure it is a Saffire replica. They were branded as "Dragon" Kamados down here at the time and were close to half the price of the Saffire. I'd say the Saffire was going out the side door and these were going out the back.Purchased through a group buy at the time on the Aussie BBQ forum. Soon after that the "Dragon" disappeared of the market. G'day sandgroper. Hail from the cabbage patch
  7. Hi bigssa. Happy to share recipe and method. Give me a bit of time and I'll post up.
  8. I have found the Jotisserie excellent for certain cooks. Chicken and pork belly come out awesome. Couple of vids of a cook, or they may be separate cooks. My files are all mixed up. Listen to that hollow sound of perfectly cooked crackling in the second video.
  9. I make this about twice a year, time permitting. Sometimes more. There are lots of variations on the recipe. I just use my old dads recipe. Traditionally it is made with pork in Greece. But I use deboned lamb shoulder marinated for a couple of nights. At least one. This session here I made a chicken one as well using thighs. Trying to insert a youtube vid but for some reason it won't let me.
  10. Thanks. I use my late wifes recipe. I do tweak it every now and then. For instance with this batch I was using low protein flour and out of date dry yeast. So I threw extra yeast in it. And sometimes depending on the flour extra waetr is needed. I do the first knead in the Kenwood, sometimes the second as well if I can't be bothered using my hands. Usually rise it in the fridge overnight then roll it and rise once again at room temp. As for temps I usually cook at about 300-450 C on the Kamado dial. Pizza crust ....recipe 3 - 4 cups flour 7 grams (1 sachet or 1 1/2 teaspoons) dry yeast About one to one and a half cups warm water 1/2 teaspoon salt 1 teaspoon sugar Makes approx 4 thin family size bases. Add yeast and sugar to warm water. Allow to froth up. Add flour and enough water to make a dough. Knead until smooth. Return dough to a large, oiled bowl and allow to rise to about double the size. Remove and knead again. Roll out to desired thickness to fit pizza tray then leave to rise on tray about 1/2 hour. We make ours quite thin.
  11. I love a slow cooked lamb shoulder. Find it much better than the leg, Having said that I went ahead and tried a boned leg a few weeks back. Came out pretty good.
  12. gnol

    Hot smoked ham

    This is how I make my hams.These were made a couple of weekends ago. Brined and injected thoroughly. Depending on the size I'll brine them for 10-14 days. These two were just over 4kg each and were in the brine for 10 days. The brine is a pink salt brine. Pit temp was about 235 F and I got them to an internal of 165 F. Though I think my Maverick is playing up and they were a bit on the dry side.
  13. I try and make pizza's at least once a month and when I do it is an all day affair. I'm a widower with three kids so time is of the essence. If I get a chance to make them I'll make minimum six and maximum as much as dough and ingredients allow. Plus charcoal is getting rather pricey down here due to the interest in BBQ so I go all out. I make my dough the day before and rise it overnight in the fridge and get going in the afternoon the next day. These pics are from when I last made pizza a couple of weekends ago. The pic where I'm working the dough is from the time before that. I usually make thin crust with light toppings so if I eat three pizzas I can justify it..hahaha I think on this day there were at least 9 pizzas made. Yum!
  14. gnol


    Hey all. Nice forum. I'm from Melbourne Australia and a bit of a cooking with fire nut. I have had my Kamado for about five years now. It's not a brand name one but it is exactly the same as the Saffire. Anyway, look forward to seeing your cooks and showing you some of mine.
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