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Heuer

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Everything posted by Heuer

  1. Spatchcock chicken using the heat deflectors which IMHO produces better results than over direct coals.
  2. Yes, it would be way too smokey for us doing it like that. When I am cooking meat over direct heat with the Joetisserie I leave the KJ dome up for the entire cook or put the heat deflectors in and close the dome when the weather is cold or wet. Traditionally a rotisserie is done over an open fire and doing it like that is far more fun to watch plus you get just the right amount of smoke taste. When I do a Paella (dome open) I throw two or three chunks of Orange wood on the coals and let them burn rather than smoulder. This gives just the right amount of citrus scent to the dish and it is the way Paella is prepared in Valencia, over a fire made from the plentiful Orange wood.
  3. Certainly on the Big Joe which has two sets of forks. On the Classic you need the forks to secure the bird at both ends as it no longer has a spine or cavity so not sure it would work. One option would be to use cocktail sticks to link the birds at the breasts with the forks at the leg ends doing the heavy lifting/rotation. Certainly there is room for two birds pushed together on the skewer.
  4. After watching John's video on roasting a chicken with the KJ slo-roller at high temperature it got me thinking. According to Meathead Goldman over at Amazing Ribs a roast BBQ chicken using the 400F indirect method is good, a rotisserie chicken is better and a spatchcock better still. So I spatchcocked a 4lb corn fed chicken, used a dry rub, put it on the Jotisserie skewer, installed the deflector plates and ran the cook with Kamado big block at 400F and the Fireboss 300 in the pilot seat. It was done in exactly one hour. The result was superb and probably the best chicken we have cooked. A hint of smoke but not overpowering (my wife does not like smokey meat) coming from the juices/rub as they hit the deflector plate. All the meat was cooked evenly and full of juice. There is 6" clearance between the skewer and the deflector so the total width of the spatchcock needs to be less than 12", certainly more than enough for a 4lb bird. Nevertheless I did take car to ensure the legs and wings were held by the forks.
  5. Although I have had many successful cooks using the Joetisserie on my KJ we have always found the food could easily be spoilt by fat dropping on the coals and tainting everything with smoke - and not the good kind. I have tried stacking the coals on one side and putting a drip pan under the meat but the results can be patchy. So last night I decided to use a heat deflector on the D&C: The result was a superb sirloin joint with the hint of the KBB charcoal and no burnt fat aroma or taste. I set the motor going so it spun the meat clockwise (from the viewpoint of the above photo) which encouraged any juices to roll off onto the deflector rather than the coals. Surprised to see this method is not standard practice especially with chicken which usually tastes horrible when completely exposed to the hot coals for an hour or more.
  6. One of the problems with using direct heat in making a Paella is you need to carefully control the temperature which can be difficult on a Kamado with the lid up. We need enough heat to fry off the meat and have a lower temperature to simmer once the broth is added. Too high a heat and the pan will boil and liquid will be lost. For more control I suggest using a deflector (either at the lowest level or to place the pan on) until you are confident you can keep the heat to a sensible level. I have the lower damper fully closed once the temp has stabilised to 350F and start the cook with the dome up. Once the broth is added I close the dome to maintain control but Paella is all about timing. It is a bit of a juggling act and making Paella means you cannot walk away and forget. But as the total cooking time is only 40 minutes or so it is not so much a problem and it does teach you how to drive your Kamado. The old Spanish adage is the Paella follows the fire (hot, then cooler as the fire dies) is very true. Fun fact: Paella should be eaten with Beech wood spoons as the Spanish do:
  7. Actually the rice to stock ratio for Bomba is 1 cup of rice to 3 cups of stock. Any more broth and you will end up with a soggy Paella! Also make sure the Bomba you buy comes from an accredited source with a certificate/lot number otherwise you could be getting anything. There is no cheap Bomba because of its limited production. Very few restaurants in Spain use it (or indeed Saffron - colouring is used instead) as they would not be able to turn a profit. Attached is a Word copy of my Paella recipe that I have perfected for the BBQ over 25 years. Paella For Four.docx David
  8. That size pan will serve between 12 and 15 people so you need to multiply my recipe accordingly. The paella (which is Spanish for pan incidentally) quantities need to match the pan size or it will not cook properly. They enamelled pans are are so cheap I have three - 2, 4 and 8 portions.
  9. Should add for those in the US that the peppers I refer to are the large bell peppers and not the small hot ones. Paella is full of flavour but not spicy hot.
  10. This was lunch today - that crust was full of air bubbles and super light: Neapolitan cooked at about 325C stone temperature, 350C dome temp for 4.5 minutes. I used the following dough - about 61% hydration: 400gms Caputo 00 flour 240gms filtered warm water 15gms sea salt 15gms virgin olive oil 4gms yeast 3 hours room temp leavening 18 hours cold temp leavening 4 hours out of fridge before cooking I also use the free Pizzapp+ app which allows you to easily play with various hydration levels, quantities and fermentation times.
  11. Thanks for the welcome! I have been making this Paella for over 25 years and have refined it based on the many examples I have ordered in Spain and talking to cafe and restaurant owners over there. Almost without exception the Paella you get in restaurants to made to a price so no Bomba rice (essential in my view) and colouring's rather than Saffron. You can use rabbit which is very traditional or make a fish Paella substituting fish stock for the chicken stock. It does require a fair bit of preparation as you need everything ready to add to the pan as required. In the UK I use https://www.thepaellacompany.co.uk/ for the Bomba rice, ready made Sofrito, Noras Peppers and the pans. I have added the recipe as a Word document if you want to print it out. Paella For Four.docx
  12. Hi all I have been using my KJ Classic since 2015 and really enjoy cooking on it. This side of the pond there is no culture or taste for 18 hour brisket as you guys in the US have but everything else is on the menu. Here was last night's cook, a Paella I have perfected over the years. Happy to share the method if anyone is interested and look forward to contributing and learning.
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