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Tongmaster

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Posts posted by Tongmaster

  1. Try it with a full basket with mixture of small, medium  and large chunks, it may need smaller ones to maintain ignition properly. 

     

    Also, has the humidity in the place you store the charcoal changed recently?  If it is damp for any reason it may be why it's not keeping temp for you?

  2. So I bent the rack side inwards slightly to hold the racks in place better. The front section bent (only very slightly) absolutely fine and holds the top rack much better now. The other other  at the back..ping, one of the welds at the bottom broke, it's looser than ever now.:| Anyway it was a cheaper imitation of d&c rack from Amazon...  I have got some silver 55 rod for brazing the stainless steel back together again and will give it a go tomorrow

  3. Good news that the CPL sizes seem to be improved based on your sifting, I bought a 3 pack once and there were a lot of tiny bits. Only use Big K Dura 15kg bags now and am happy with them, no smoke flavour from them really, and very little smoke when lighting is my experience. According to their website it's 100% white quebracho. I'm fortunate to be able to get them from a local restaurant supply company at a good price. 

  4. 2 hours ago, Alekto said:

    I've done a 2lb-3lb joint of Cornercut Topside (which I think is the UK version of that cut) a few times on the kamado and it's worked out really well.  I got the kamado stabilised as low as I could (about 175F) and cooked the meat really slowly until the core temperature reached 125-130F.  After that I took it off, opened the vents to bring up the temperature, and put the joint back on for just a few minutes - enough to get some good colour on it - then let it rest for about 45 mins before carving.

    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. 

  5. 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

  6. 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.

  7. 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!

  8. 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. 

  9. 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 with this cut and had good results. Happy cooking. 

  10. 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
     

    28017011_0_640x640.jpg

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