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About markoud

  • Birthday January 26

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    BBQ, BJJ, Muay Thai, Hiking, and oddly enough, Mathematics :)
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  1. Hi all, My apologies for not replying earlier. Things have been hectic and I had no time for a cookout. The problem was, as most of you pointed out, clogged air holes. I took all the charcoal out and cleaned the kamado thoroughly. Lo and behold, everything was fine. Thank you so much for your suggestions, and, again, I apologise for not replying sooner.
  2. Hi all, Thanks for the replies. I haven't had the chance to light the kamado yet and that is why I haven't reported back. I will do so as soon as do a high heat cook.
  3. Thanks Frank. I'll try it this way and see what happens on my next cook. Thank you both for your replies
  4. Thanks for the reply. I need it around 600 F and I only get to 400 F evem lln after it's being burning with both vents fully open for hours. My coal is dry, since summers here are hot and dry (and September too). I am at a loss because I do the same exact procedure on my 25" kamado and it has no problem reaching the desired temp. He way I light it is as follows. I light three cubes and place them in different parts of the charcoal. I leave it with the bottom vent and the lid open for 10-15 minutes. I close the lid when I see flames forming. After that I fully open the top vent (the bottom is already open) . I don't have a chimney so I don't know if it would work or not. Should I light more cubes? Use a fan to help the coal catch fire?
  5. Hi all, I know it's been discussed a lot but I simply can't get my primo round (18.5'') to 600 F. I tried lighting the charcoals at 3 different points, letting the lid open for 20-25 minutes but nothing works. The grill stays at 400 F. Is there anything else I could try? Should I leave the lid open for more? Should I light more fires (maybe 4 or 5)? Do you have any suggestions? Thank you for your replies
  6. Hi guys, Just an update. I chickened out and did the cook at 225F. I started it at around 3 in the morning and it finished a couple of hours before I needed it. The meat was excellent. For a side dish I did potatoes au gratin which turned out fine. I know it's not traditional BBQ food but I love these potatoes. My guests were super satisfied with the dinner so I'll call it a success. Thank you for your help. I appreciate it.
  7. Thank you cmiller. I'll have a look. I'll let you know how everything went.
  8. Hi all, I am having about 10 people over for dinner on Sunday and I would like to make some pulled pork. As you are aware not a lot of people have heard of it in my neck of the woods and I am not an expert either so here I am, seeking for advice once again . So, a couple of questions: The pork should be ready to be served at 20:00 so I can't cook it at 225F since it takes me about 14-16 hours to cook it at that temp, which means I have to start cooking early in the morning (not going to happen!!). I was thinking perhaps cooking the butt at 275F but I never did it this way and I can't estimate the cooking time nor am I sure whether anything in the method changes. Any help on this would be appreciated. I am thinking on a 10 lbs butt, bone in. What side dishes (if any) do you usually offer with pulled pork? So far I had it on a bun with coleslaw and BBQ sauce but that's it. Never did any side dishes like potatoes or veggies, or anything like that. Any ideas? Thank you all for your replies.
  9. Mutton is better suited for low and slow since it has more fat that can be rendered. The meat is also tougher and it has a stronger flavour than lamb. That is the reason some people add bay leaves when cooking mutton; to disguise the flavour of mutton. I am a pork person myself and this is one of my favourite dishes. Give it a try and let me know what you think.
  10. Thank you both for your replies. I'll go with just the ribs and cook any trimmed meat seperately.
  11. Hi all, I am having difficulties with the "American" cuts of meat. In general, it is difficult to find the exact cuts in my country and I usually must have lengthy discussions with my new butcher to get approximately the cut that I want. My current debate is over pork spare ribs. If you look at the attached picture it's plain how and where the butcher needs to cut. However, I am still confused whether I also need to include the meat that lies below the "St. Louis Ribs" (I marked it with a red arrow). The reason I would like to leave it on is so that I could have meatier ribs. Is this the way to do it (leave the meat) or just cut where the lines are drawn and be contend with whatever meat I get? The image was shamelessly taken from Secrets to Big Meaty Pork Ribs for BBQ by Bully BBQ.
  12. Hi guys, I recently did a traditional Mediterranean dish called "Ofto Kleftiko", literary, "Bandit's Roast". This dish does not take any smoke, since it is cooked in sealed cookwares, but it does need to be done low and slow, hence the kamado would be an excellent choice for it. The traditional recipe calls for a teracotta pot that you seal hermetically to keep the steam inside. I have two old pots given to me by my aunt so that's what I use when I do this. The one pictured below is around 30 years old. My second pot is more than 70 years old!!! It belonged to my grandmother (I use this one for a meat and rice delicacy called tavvas; will post in the future). You may use any pot or vessel you like as long as it can seal everything in. You need about 4-5 lbs of mutton cut into large pieces, around 1lb each. The best part of the mutton for this recipe is the neck and then the shoulder (sorry, I don't know the American lingo for those parts of the mutton). You have to use mutton and not lamb. This is crucial!! You will also need a couple of potatoes. Salt, pepper, and a pinch of cinammon and you are done! That's the whole recipe . Recipe (3-4 persons): 4-5 lbs of mutton Large potatoes cut into quarters Salt and Pepper A pinch of Cinammon Olive oil for lightly coating the potatoes Half a glass of water Bay leaves (optional) Directions: Cut the potatoes into fours by first cutting them in half and then cross sectionally (I hope this makes sense; you basically need big pieces of potatoes). Place the potatoes into a bowl and lightly springle them some olive oil; just enough to lightly coat them. Season with salt and pepper to taste and then add a pinch of cinammon. Don't use a lot of cinammon, it has a strong taste. Take the large pieces of mutton (preferably from the neck of the animal) and just season with salt and pepper. Place everything into your pot. If the pot is tall, like mine in the photo, make sure that the potatoes lie beneath the meat so that they cook in the fat of the mutton. Some people like to throw 1-2 bay leaves in with the meat but I haven't tried it yet. I might in the future Add half a cup of water (so that steam is created; don't use more than half a cup) and then seal the container hermetically. This is important, otherwise moisture will escape the vessel and the food will burn. My aunt has lost the lid to my pot a long time ago so I used some baking sheet and foil to cover the pot. It works just fine. Place the sealed pot into your kamado, which should be at 225 to 275F. The closer to 225F the better. Leave it for a minimum 8 hours. After that you may leave it for as long as you want (within reason) and the food will be fine. I do mine overnight so that means I cook it for about 14-15 hours and it turns out fine. Older folks swear that you need at least 8 hours for this recipe but they do not use a kamado at 225F .They use traditional wood ovens and hell if they know at what temps they cook their foods at . Since I am cooking in a traditional pot and the opening is small I had to dump everything on the tray, hence the "bad" presentation of the finished food. I didn't want to move things around because as you can see the meat has already dropped off the bones. You can serve it with some nice Village Salad (a variation to the Greek Salad) or if you are feeling lazy just some cucumber, tomato, and raw onion. I hope you guys try this recipe. If you like lamb I know you will enjoy this one.
  13. Hi guys, Thanks for the reply. You are right ckreef. I remember when I did a 6 hour cook my kitchen (and living room; open plan design) were hot as hell Thanks skreef, I'll give those a try. Hm... ckreef, skreef... something's going on here
  14. Hi all, I have a perhaps silly question for you. What is the difference between cooking on a kamado and a conventional oven if you are cooking in a sealed cookware (so that smoke won't affect the food)? I am asking because traditional cooking in my home country (Cyprus) is being done is large clay ovens that are first allowed to come to temp and then allow the food (usually a combination of lamb pieces and potatoes) to slowly cook inside. It can take up to 15 hours to cook lamb. In the old days they used to do all their cooking in these ovens. Bread, roasted nuts, meat, etc. So my question is because my kamado can emulate these ovens closely, but does it really make a difference? Am I wasting my time using a kamado instead of a conventional oven (since I won't use the smoke)? Thank you all for your replies.
  15. Excellent write up SeaBrisket. I do most of the steps you outlined including the cleanup before the cool. My mistakes were: 1) I threw everything in the pit (wood chips, coal, etc.) and then tried to adjust the temp. 2) I let the meat come to room temp before throwing on the grill. I've read since that it should be cold so that the smoke can adhere better. 3) The charocoals I can buy over here are mostly small sized. You can't find reasonably priced bags with big lumps. 4) I DRANK NO BEER. I AM INEXCUSABLE!!! Thank you for the detailed reply. I'll try your suggestions next cook (I am planning one for Tuesday night) and I'll let you know of the results.
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