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nomnom last won the day on September 2 2019

nomnom had the most liked content!

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    Kamado Joe

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  1. Started off by getting some good colour on the shanks. Meanwhile caramelized some onions until sweat and sticky before adding raisins, Guinness, chicken stock, marmalade, Worcestershire sauce and ketchup. Added the shanks to the pot and let them cook low and slow for 4 hours. Removed the shanks from the pot, blitzed the sauce and thickened slightly. Serve with creamy mash and top with fresh mint leaves, mint oil and pickled spring onions (scallions). Slips down a treat :-)
  2. Fired up the KJ for an all afternoon cook. Started by sweating the veg, removing them and then browning the meat. Finally combined and let it cook for a few hours with oak wood, before assembling and finishing back on the grill. Well worth the effort. Richness and smokiness not normally associated with cottage pie! Hey Pitmaster X where are you??
  3. Fired up the KJ for a nice lamb 'onepot'. Carrots, garlic, onion, leeks, cabbage and white wine, then topped with lots of s and p and fresh rosemary, sage, thyme and parsley (and some butter and white wine vinegar). Didn't have much time to cook so ran it at about 200c for half an hour uncovered and then put the lid on and reduced the temp to about 170c. Total cook time of about 2.5 - 3 hours. Very fatty, very rich and very tasty! Served with basmati rice with grated lemon zest and a wedge of lemon on the side to cut through the richness. Try it, it is very easy!
  4. Thanks all! Got some tomahawks, short ribs and brisket from the same cow, watch this space!
  5. Can't beat a good porterhouse, this week managed to get my hands on some locally sourced beef (literally raised about 5 miles from where we live) that had been dry aged for 28 days.... Cooked it indirect until the internal was 45c and then seared until mid 50s. Used basic SPG combination to let the meat flavour shine. Absolutely delicious! Just a tip, when cooking the first stage indirect, be sure to put the fillet part furtherest from the heat source, otherwise you could end up with a medium sirloin and overdone fillet....not good.
  6. In the UK we can buy a topside 'corner cut'. This is full of flavour and very tender but they normally sell out fast so you've got to be quick! Set it in soy sauce, worcestershire sauce, brown sugar, garlic and onion granules, salt and pepper and smoked paprika. Left it overnight and then set up the KJ with the SLoROLLER and some hickory chunks at 90°c. Put it on at 7am and pulled it off at about 1pm when the internal was 57°c. For the last 30 mins I removed the top of the SLoROLLER and opened the vents to brown the joint and add extra flavor. Extremely tasty, very soft and very moist! Joint going on... After browning... Ready to serve!
  7. Thanks, yes the veg suck up all the chicken goodness and the tomatoes turn really sweet. The dish actually came from Portugal with a pizza oven - it is really thick clay and the inside is glazed. It is ideal as it can stand up to a lot of direct heat and protects the contents from burning. Give it a go, proper comfort food!
  8. Fired up the KJ this evening to do some roast chicken. Halved some super ripe tomatoes along with potatoes, fresh basil, fresh parsley, garlic and chorizo. Topped up with rose wine and small amount of vegetable stock. Set it to 170c for a couple hours with a small amount of oak for additional flavour. Well worth it :-)
  9. Did you get a response? I am in a similar situation - needing to adjust the hinge every few days and any day now I will bottom out.... Thanks
  10. Hello, cooked some beef ribs today, at 110c for 8 hours with hickory. Started off fine, but as soon as the ribs started to warm up and render fat, it started to produce a thick white acrid smoke. I am using a KJ 3, with the SLoROLLER. When I took a look, the top of the SLoROLLER was 'wet' with clear fat drippings and also around the circumference of the SLoROLLER, this was obviously hot enough to make it smoke. End result is the ribs were insanely tender, but spoiled by the bad burnt fat/oil smoke taste. I assume the best option is to have a drippings pan on the accessories rack so that it is elevated from the SLoROLLER and therefore not hot enough for the fat to reach smoke point? A few pics for reference. Thanks in advance for any advice.
  11. Nothing like firing up the Kamado Joe 3 after a Monday at work. Smoked/Roasted chicken and potatoes, then grilled veg. I say the SLoROLLER does a fine job. An hour and a half later at about 170c Removed the SLoROLLER, added the cast iron griddle and squashed the potatoes and added the veg Enjoy your cook!
  12. Thanks for the comments. It is called 'Premium Restaurant Grade Hardwood Lumpwood Charcoal'. Basket was filled just proud of the top as per the picture. I guess I will have to try and see how I get on.
  13. Hello, how long can you expect to get from 1 basket of lumpwood @ 110c / 230f ? Impressed to cook at 110c for about 7 hours and hardly use any fuel. Kamado Joe classic 3. Thanks Pic before Pic after 7 hours!
  14. Hello all, finally joined the KJ scene in the UK, first cook pork belly with a dry rub at 110c for about 6 hours. Used a couple of big chunks of apple wood. Dry rub was salt, pepper, garlic powder, onion powder, garlic salt, Coleman's mustard powder, chilli powder, cayenne pepper, sugar, paprika, oregano and ancho chilli flakes. Like the new SLoROLLER, seems to work well!! Build quality and packaging all seems very good. Maybe beef ribs next?
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