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Nnank76 last won the day on March 8

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. Thanks all. I have a few now photos but when I took them on my phone they were max res So couldn't upload as over the max limit. Will need to remember to change that next time. Lamb is definitely one of my favs and isuspect this will be aregular in my house now :-)
  2. It really doe ruin lamb done any other way as it just doesnt compare! Since doing my dry run with chicken after buying a rotisserie last week Ive been dying to do some lamb. I picked up a deboned lamb shoulder when the weekend finally arrived. Marinated it in salt, garlic, lemon zest, oregano and oil. Rolled it up with a little more oregano and garlic in the middle. Put it back in the frodge overnight. Today got the kj up to temp. Was aiming at 350f and over shot. Ended up settling around 380f. On went the lamb. 3 hours later with a bit of basting in between came off around 90c. I wanted to get to 94c but was running out of time with the kids. Was still tender, juicy and could pull apart. Served it up with some roastptotatoes, lighlty pickled onions with sumac and a tahini sauce. Was some rocket dressed in lemon for the greens. Was awesome.
  3. So this weekend I was at my local bbq store and I decided to pick up the jotisserie for my kj. I've cooked plenty Of rotisserie cooks on my has bbq but fist over charcoal. I put a rub on a chook, trussed and loaded it up. An hour or so at around 375f. I was really chuffed with the result. Can't wait to try a lamb shoulder or leg. Porchetta definitely in the future!
  4. Wouldn't last long in my house!
  5. Following for the same reason as others. Keen to hear how this goes.
  6. And probably will for many more! Im definitely a fan.
  7. I know a few of you have moved away from paprika based rubs but one Of my favourites is jess pyles hardcore carnivore red - https://jesspryles.com/recipe/pork-rub-recipe/ I have only made this and not bought. Very happy with it and i find ikeep coming back to it.
  8. As above, lamb shoulder is great low and slow. I also like to cook lamb legs on the rotissarie and cook it to about 90c. It has to be basted but it doesn't dry out. Can carve it with a spoon.
  9. Thanks! Another year ilder but for some reason not any wiser..... Will play with it a bit. There isnt much room between the stones. I thought the gap between the bottom and second stone was enough. Worst case. Will go back to just using the top stone which cooked great!
  10. So was my birthday yesterday and my mum bought me this gift to replace my broken pizza stone. A three stone pizza stacker. I broke it in this afternoon when alate request came in from the wife and her family that were coming offer. A quick stop to the shop and my local pizza shop to pick up some bases (given time frame was no chance of making our own). I set it up thinking not using the bottom stone. That can be the deflector. I placed the stacker on the grill (in the lower position). The you stone would have been higher than my previous set up of deflector stones on the top positon grill with a set of brackets to lift the pizza stone higher. I tried to get a sit through the vent to show where the top was. Kamado got to 750c but cooked from about 600. Result was pretty good. My in laws had an issue of piling the topping on so had a few stick to the peel. The middle stone or bottom cooking stone cooked a bit faster and two burnt the bottom. I might put my deflector plates on the bottom pizza stone next time. See if the extra stone on the bottom will help. Overall results we're ok. Think i can get back to my pre broken stone glory. Just means i get to practice more!
  11. Love the color. Is the Nandos recipe online?
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