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Nnank76

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Nnank76 last won the day on April 13

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  • Gender
    Male
  • 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. I can't hep with the kamado rotisserie as mine is for my gas bbq. But i love a leg or shoulder of lamb on the rotisserie. Picanha is great. I have seen a few videos on pork knuckle and ithink that Will be my next one. Lamb I generally put salt, lemon zest, oregano, garlic, pepper and oil. Overnight is the best for this. I trend to cook this slow for acouple of hours. Till it's tender and pull apart. Serve with some red onions that have been salted fit half an hour. Drained and mixed with a pinch is sumac and parsley. Lemon cheeks for people too squeeze over if they want. Hmmm i think i know what I'm cooking fit Sunday dinner!
  2. I have some friends coming round in a few weeks and they have requested brisket. It's been awhile since Ive cooked a brisket so I thought I would do a dry run. I picked up a brisket around 2kgs. Salted it last night. I had some left over rub (one of jess pryles i think) which went on while the bbq came up to temp. 7 and a half hours later it went into the cooler till we were ready to eat. Served it with some coleslaw on tortillas. Tender, juicy and delish! I really should do brisket more often. Lucky I have guest coming in a few weeks!!
  3. I did one about 2kgs today. Put it on at 6.30 and took it off around 1.30pm. Temps 250 to 270f ish and it came out tender and juicy. The wife said best brisket Ive done. Will put photos up in another post
  4. I first had those bao buns in Singapore afew years back and haven't thought of them till now. Were amazing. You have made them look amazing and sure they taste just as good!
  5. You can't quite see it but I did the slashes too. Think it definitely helped flavor the meat. Will be cooking this again. Im going to look into this. There's always so many suggestions here. Not enough time to try them all!
  6. I haven't tried to smoke salt myself but I buy some that I use on steaks or other meats i grill on the gas bbq. It adds a slight smokey flavor.
  7. Not quite sure where i got the idea but for the last week or so I have had the urge to try jerk chicken. So a couple of days ago I marinated a chicken, cut into 4 in a punchy jerk marinade of spring onions, all spice, ginger, garlic, pepper and rum. Topped off with 1 habenero chili (substitute for scotch bonnet which i just couldn't find in Oz). I know that is a bit wussy but eaters included a 1 and a 4 year old so need to watch heat. On the KJ indirect at around 300 for an hour and 40 minutes. While the chook was cooking, took some of the marinade and mixed it with some stock and tomato paste. Simmered it down to make a sauce. Took out one deflector plate and finished the chicken with a bit of direct heat to get a little char. Served them up with some tortilas, rice with spring onion, jerk sauce and lime wedges. Delicious.
  8. Going to see if ican find that recipe. Looks amazing!
  9. I need to so looking in this forum. It always makes me hungry!! Those look great
  10. I saw areally good post on here about getting to know your kamado. I can't find it otherwise iwould have linked it. Basically it said spend a day not cooking but learning the way your kamado adjusts to changes in the vents. So set your grill up. Get to 225f and hold. Mark the vent position. Adjust the vents till you get 250, 275, 300, 350, 400 and so on. Take note of the vent position is. Once you know those vents settings they won't change. There might be some factors like wind, type of charcoal etc where u might need to change slightly but all in all the vent settings won't change. Take the time to learn where they are and how your grill adjusts to changes in the vent positions. Best advice i got. Will see if ican find the post as it was more elloquent than my description.
  11. Given me a hankering for beef! So I picked up a cattlemen's and fired up the kj. While waiting for the kj to get to temp I rubbed the meat with pepper, salt, onion powder, garlic powder and paprika. When the kj hit 275f on it went. There was some left over apple wood from my last cook so I didn't add any other wood chunks. I cooked it indirect to an internal temp of 50c. Took about 45 minutes I think.I opened up the vents full and raised the temp to sear. I then seared for about 2 minutes each side. The internal temp was 62c (the wife likes it a little closer to well done) when I pulled it from the grill.   Let it rest ten minutes and served with salad and corn on the cob. 
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