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Content Count
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Joined
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Profile Information
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Gender
Male
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Location:
Yorkshire UK
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Interests
BBQ, DIY, WINE, TRAVEL
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Grill
Other Kamado
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Beef - as in Rump or Eye of Round
Tongmaster replied to Grill_Boy's topic in Kamado Cooking and Discussion
This is just how I cook that cut with good results each time, except I don't rest the meat that long. Also on bigger pieces I don't bother to remove it from the kamado, just wrap it in foil for a short period while opening the vents, and then remove the foil once it's hot, for a nice sear all over the outside. -
Tongmaster reacted to a post in a topic: Ambient grill temperature by wifi/bluetooth... is it possible?
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Tongmaster reacted to a post in a topic: Prime Rib 101
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Tongmaster reacted to a post in a topic: Fillet steak with Pink Peppercorn Sauce
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Tongmaster reacted to a post in a topic: 5 course meal
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Scott Roberts reacted to a post in a topic: question on maintaining the temp on the KJ Jr
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virani reacted to a post in a topic: question on maintaining the temp on the KJ Jr
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Opening the dome and putting food in always results in the temperature dropping a bit and it doesn't always recover fast, usually not as fast as your cook time of 7-8 mins, so you're not doing anything wrong, it's quite normal and if the pizza was cooked ok at 500 degrees F I wouldn't worry about it at all. Having more charcoal and pre heating it for a bit longer may mean it doesn't drop so much
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Tongmaster reacted to a post in a topic: Reef's 7 Course Italian Meal
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Very interesting, thanks. I've been using the Big K Dura restaurant charcoal for the last few years and it's also excellent. It's 100% natural White Quebracho according to their website.
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Tongmaster reacted to a post in a topic: Reef's Lump Comparison
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Very interesting discussion, the theory of reverse sear is good and the visual effects are great but I do feel that demand for this visual effect or for the crust are driven by steakhouse type cooking rather than true flavour and involve heats that are too nuclear. Try telling an Argentine griller for example that either way is the right way. Until you have had meat grilled in Arg style/SA Braai way over a bed of medium hardwood coals to a perfect medium rare you've missed out.
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Snoozeboy reacted to a post in a topic: Grape Vine Wood
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Panchango reacted to a post in a topic: Grape Vine Wood
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Yes I've been smoking with vine cuttings for a while, very nice smoke flavour, not too overpowering. Goes well with a lot of meats, especially pork tenderloin, and chicken. Nice with beef too. Don't use the thin 'cane' type cuttings from the vine as those burn very hot and fast, ideally if you can get trunk and branch and cut into chunks that's best. And obviously only use ones from vines that have been torn up, a vine may look 'dead' during winter but is just dormant!
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Tongmaster reacted to a post in a topic: Big Joe 3 vs UK Standard Door Width & COVID
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Tongmaster reacted to a post in a topic: Flame Kissed Tri-tip
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Tongmaster reacted to a post in a topic: Baby Back Ribs on the Karubecue C-60 Pit
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Tongmaster reacted to a post in a topic: Sunday Roast
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The other threads on here about the meater+ probe indicate the same issues as yours... Also the heat from the outside of the joint travels down the probe and gives you an incorrect internal reading. They are best for the occasional rotisserie cook, along with a few checks with an instant read to verify what's actually going on.
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As mentioned the topside is not the most premium or expensive cut so some connective tissue is expected, but can be nice if you ask your butcher for a piece from the round, the best part of the topside, and you cook it right. Good advice from @K_sqrd, Definitely take it off at 52 Deg C, 54 C max if you don't like it too rare, then cover with foil and rest for 15-20 mins. Works well to cook this joint low and slow for 2 hours at 110 degrees C until joint is about 47C internal, then tent with foil and ramp Kamado up to 250 C and remove foil to give a nice crisp bark, I've done this a few times w
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Nnank76 reacted to a post in a topic: Peri Peri Chicken
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Beermachine reacted to a post in a topic: Peri Peri Chicken
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Beermachine reacted to a post in a topic: Peri Peri Chicken
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But I'm lucky to be able to buy the marinade. As you say, home made is also nice. Definitely refrigerate the marinaded bird overnight. The ingredients on the Nandos bottle: Water, Distilled Vinegar, Onion Puree (12%), Garlic Puree (8%), Tomato Paste (7%), Sunflower Seed Oil, Lemon Puree (5%), Sugar, Spices (African Bird's Eye Chilli, Paprika), Salt, Hydrolysed Vegetable Protein (Soya), Colour (Caramel), Stabilisers (Xanthan Gum, Propylene Glycol Alginate), Thickener (Modified Tapioca Starch), Antioxidant (Ascorbic Acid), Rosemary Extract
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The chicken looks great! Peri Peri chicken, one of my favourite foods. To qualify it has to have African Bird's Eye Chilli in the recipe. And I wouldn't treat the lemon juice as optional.
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TKOBBQ reacted to a post in a topic: Whatcha’ Got Cooking
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BURGER MEISTER reacted to a post in a topic: New Primo XL owner...Needed a Table? Built cheap :)
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New Primo XL owner...Needed a Table? Built cheap :)
Tongmaster replied to coachmike554's topic in Do-It-Yourself
There's two types of concrete slab, those that have cracked, and those that are about to crack.... Lovely table -
Brick Pig reacted to a post in a topic: Whatcha’ Got Cooking
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Bone-in roast leg of lamb
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The grill is 33cm / 13inch diameter but still space to cook for 4 people!
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So I put the tabletop La Hacienda Kamado to work, grilled some peri peri rubbed chicken thighs, lamb chops and rump steak for a South African braai meal! Along with some other summer dishes
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Agreed!
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This link intimates that these are made by Auplex: http://www.bbbqs.com/Forum/viewtopic.php?f=43&t=4662 There are a few sellers on AliExpress doing compatible parts and accessories.