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Nnank76 last won the day on June 20 2020

Nnank76 had the most liked content!

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  • Gender
  • Location:
    Sydney, Australia
  • Interests
    Cooking in general. BBQ and smoking. Cooking good meals foor my family and friends
  • Grill
    Kamado Joe

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  1. You could also try banking the charcoal to the back and then putting an aluminum foil underneath to catvh the drips. I do that for chicken and works fine. Throw the tray away after. Although theres no deflector it isnt over the heat directly for flare ups. The below is pichana but is same concept.
  2. Merry Xmas all! Although a little belated. Thought I'd start a thread to show off your xmas lunches/dinners etc. In Oz we we're lucky enough to have some family visit although my brother and his family were unable to cross the QLD border at the last minute. So was plenty left over. I did the obligatory ham (half) on the kamado with a honey mustard glaze. Would love to see everyone elses.
  3. Ive started closing the bottom vent when opening to put meat on or check during a cook. That was a tip I found on a thread here somewhere. If I dont, the temp always seems to creep up, and then the temptation to fiddle with the vents sets in........
  4. Char sui pork belly has been of my to do list for ages. Reckon this would have come out delish!
  5. Couldnt think of a better mental health day activity. Bet your stomach also thanked you! Looks the bomb.
  6. My local had some whole lamb rump on sale so picked it up for dinner. Kept it simple and rubbed in salt pepper and garlic. Salt on the fat cap. Skewered, and on it went. Kj settled in at around 170c to 190c. Let the internal temp come up to 58c and the let it rest. Served with some steamed veg and a chimichurri sauce. Very delish.
  7. I followed the same steps in her recipe and although f the skin didn't look exactly like hers (was a lot darker) was still nice and crackly. It didnt really start to go hard until after I opened the lid. I forget how long I had it on with the lid open. Was a while though. 30 minutes maybe. If I was doing pork in the oven Id be sourcing hot first then cooler to finish it off. You could try that. Lid open, get thw skin going then close the lid. I think it might be too hot for too long though. Not sure.
  8. +1 to this. And dont let it sit too long. Jiggle it while on the peel to make sure it hasnt stuck.
  9. Haha. I will say it was! And the next day too :-) as we come into bbq season here I'll be pulling this out for friends. It was so good.
  10. It really was. The only difference was the slice off a little bit and then put it back on the grill to crust up again
  11. I eat pho all the time but never cook as the broth is soo hard to get right. That looks awesome!
  12. Hey peeps, Was at my favourite place (Australian Meat Emporium) this morning looking for a lamb pichana or rump cap to try on my jotisserie. Unfortunately they didnt have any so my search goes on. But I did pick up a beef pichana while I was there. Ive cooked pichana before but never on churrasco style on the jotisserie. That was the goal today. So sliced into three steaks, salted and rubbed some minced garlic. On the skewer in the classic c shape. I did cut the pichana so i could cut it against the grain in small sections. I know not the tradition way fo
  13. Im keen to try them on the rotisserie. Something like this just in a smaller scale!!
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