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Heuer last won the day on October 11

Heuer had the most liked content!

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  • Gender
  • Location:
    Nottinghamshire UK
  • Interests
    E-Type Jaguar's
  • Grill
    Kamado Joe

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  1. KJ Big Block can give a smokey flavour to meats. I suggest you investigate Big K range of lumpwood: https://bigkproducts.co.uk/range/professional/ Their Dura Restaurant grade is completely smokeless, their Chilla-Grilla and Marabu are also very good in that respect. Try their applewood lump for some sweet mild smoke. Next day delivery in the UK and free postage if you order a couple of bags in any combination. Really good company to deal with.
  2. Sides were coleslaw, potato salad with sweetcorn and corn bread along with a nice bottle of red. There was some BBQ sauce on the table but it was neither used or required. It seems the traditional 321 method is appropriate for wood/pellet smokers because they have a very free flow of air and low humidity. Kamado's on the other hand have a very low flow of air and maintain a high humidity hence the rib meat will end up mushy if the cook is too long. I also did things differently (by mistake!) for each of the racks. The first one copied Eric's gung-ho 'performance' use of the honey/mustard/butter/sugar whilst for the second, directed by my wife, followed his recipe quantities exactly - 2 Tbsp Dijon Mustard, 2 Tbsp Honey or Agave syrup, 2 Tbsp Sugar in the Raw, 5 Pads Unsalted Butter cut ⅛ Inch thick, 2 Tsp BBQ Rub. The second rack turned out better than the first as the meat was firmer with nicer bite whereas the first rack had softer meat, fell off the bone more and was too sweet. I guess there was too much moisture as I overindulged the quantities by probably double! Also been advised not to be afraid of probing the meat tenderness 15 minutes or more before the recommended cook time end. All part of the Kamado learning curve Back to familiar territory this afternon with a Paella on the KJ.
  3. I decided to give spare ribs a go on my KJ Classic for the first time. Read up quite a bit, including John's excellent 'Book of Knowledge', but decided to follow the KJ’s own Chef Eric Gephart’s method which cut the cooking time in half; was so simple and easy to do compared to the other methods. His mantra is "3, 2, 1 is too long" resulting in mushy meat. He suggests 45 minutes on each side at 300F, wrap in foil preseasoned with honey, light brown sugar, Dijon mustard and unsalted butter and then back on the grill for 45 minutes a side. I presalted the two racks of ribs for an hour and then used Meathead's Memphis Dust (salt free) rub I made up as per his recipe on 'Amazing Ribs'. Only substitution was using Maple Syrup rather than honey for the half way point. Smoke was courtesy of a couple of chunks of Pecan. I thought this was going to be a complete disaster by using Meathead's rub and Eric's method which itself seems to go against all the 3,2,1 advice but the results were quite stunning. Meat fell off the bone but still had that nice bite. Eric's recipe tutorial is here: https://www.youtube.com/watch?v=3czUlCntWTo&t=635s
  4. The bark and surface was a lot better than when I took the photo. As soon as I lifted it out of the cool box the pork started to fall apart it was so tender. I tried to reassemble it for the photo opportunity. Here it is being bear claw pulled and so juicy and moist:
  5. We were hosting our village wine tasting group on Saturday so I decided to go for pulled pork to help feed the 16 members. Slightly daunting but with the comfort of John Setzler's Book of Knowledge to hand i gave it a go. Started with a 10lb pork shoulder from our excellent local butcher, trimmed about 1lb of fat and dry cured it for 12 hours. I then made up some of Meathead's Memphis Dust rub and covered the joint in it. Started the KJ Classic at 7pm with a full bowl of KJ Big Block and three large chunks of pecan. Meat went on at 8:30pm at 225F monitored by the Flame Boss. Back up at 7am I was delighted to find the FB had maintained the temperature perfectly and the internal meat temp was 160F so I upped the pit temp to 250F. As we were due to eat at 1pm my wife went into 'cat about to give birth mode' despite my continued reassurance of "John says ..." and "John's got my back". Meat hit 174F at 10am and I wrapped it in foil until it reached 203F at 11am with perfect probe tenderness. Into the coolbox for an hour fifteen and then pulled it. Cooked to perfection and superb flavours enjoyed by all. Much wine was tasted and the last guests left at 11:30pm, a full 11 hours later! Many thanks to John for the inspiration. Forget the 'Texas Crutch', you need the 'Setzler Crutch' for success!
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