LJS

Could cook total fire ban. I will post as soon as i do the cook.

Agreed a sirloin cant compare to rib eye. I will be testing the method suggested by smoking daddy Canada on a scotch steak once again thanks for all the feedback

Hi Peeps, We just had along weekend. Reversed my 3rd test. I did go for a more tender cut the EYE FILLET. I reversed my 1st tomahawk steak and it is freaking awesome; I don’t want to eat any other steak and cooking method again, just killer taste and enjoying the cook. I am allowed to wish. 14 days aged Tomahawk, then coated with a dry rub ( Loot N Booty Everything Rub). I slowly took temp up to 45°c I then opened vents and let the heat jump up, followed with a quick sear on the grill. I lifted the steak as high as I could to get more smoking flavor and it works well. Next I will try my own bacon – any links to this is appreciated. Keep smoking.

really looks amazing

Cheers Frank This information will be of great help. Last night I cut thin slices and the sirloin is actually very tender.

Hi Kamado People I did my second reverse sear with a 2.5-inch-thick sirloin and the result was great. Applied a good rub/spice and brought internal up to 40C slowly about 40minutes this took and rested, followed by a quick high temp sear, now the taste is superb, and I reckon can’t be beat by the normal grilling method. However, I feel the steak needs to be more tender, comparing tenderness to normal thickness and grill, reverse searing the steak is not as tender as a standard 1inch steak would be grilled over hot coal and grill. I will appreciate any tips, tricks or advise on improving tenderness? Keep smoking

Thank you for the information BobE. I might give the method A try.

Hi Kamado People I did my second reverse sear with a 2.5-inch-thick sirloin and the result was great. Applied a good rub/spice and brought internal up to 40C slowly about 40minutes this took and rested, followed by a quick high temp sear, now the taste is superb, and I reckon can’t be beat by the normal grilling method. However, I feel the steak needs to be more tender, comparing tenderness to normal thickness and grill, reverse searing the steak is not as tender as a standard 1inch steak would be grilled over hot coal and grill. I will appreciate any tips, tricks or advise on improving tenderness? Keep smoking

Happy New Year Kamado Peeps. I tried reversed searing over the holidays, only one time though as we have lots of total fire bans in Australia at the moment. Got my local butcher to cut me a 2-inch-thick porter house. Applied some of my Christmas present rub ( KC Butt Rubb). Put her into the Akorn and let the internal rise slowly to 40C I was going for 50C but I like my cuts rare, so for 40C was spot on. Took about an hour to reach 40C then I let rest for 10 minutes or so while the Akorn got up to grilling temperature. I could not believe how nice the smokery flavour took to the meat over the hour, I used cherry wood. I think this is the best way to cook steaks next Id like to try cooking from frozen and use the Akorn not an oven and I will try a T Bone and Rib Eye yours look good. reversed. I am still not sure about grill marks or not Keep smoking

Hi Kamado Peeps, Smoked some pork and beef baby back ribs in one go and then some slow cooked sausages. I used the 321 rib method, but shortened it as the ribs were tender enough and I did not want it to get to dry. Another successful smoke. I have not been BBQing too much as we have had several weeks of a total fire ban. . Keep smoking.

Hi Kamado people, Blasted weekend. I did my first pulled lamb shoulder and cauliflower head. The lamb was spectacular although towards the end I lost the fire and had to get it up to temp again. I panicked and opened up all vents, this worked but I lost my lambs internal temp and my thermometer is not a really good brand but usually works well. The cook took longer than I wanted but at the end it was tender and tasty. I really need to get an instant read thermometer. Cauliflower was pretty good too. Will be doing it again, I used the accessories that comes with the Akorn razing the food slightly over the lamb. Anyone have some links as to starting a low and slow fire in the Akorn. My little apprentice was all in for the cook. Keep smoking

25th September - So last night I took out the wrapped ribs and reheated slowly on the grill and they are still perfect and moist. So you can stopped mid way smoking ribs when in foil and reheat a day or two after with out the loss of flavor and taste.

Kamado Peeps, Mid-week rib smoke. Now I have done ribs before but the reason behind the mid-week smoke, is in preparation for my daughter’s birthday. I have too much to bbq/smoke and not enough time. So the plan is to smoke the ribs a day or two before using the 3 2 1 method, but only get the say the 4 hour, so one hour in foil and then leave them in the fridge. And on the birthday day slow heat in foil and then on grill for a little while with extra basting bbq sauce. Any advise would be appreciated that will help me reheat and maintain juicy ribs, cannot serve dry ribs. Thanks bucklybj for pic of 10 racks, I might be using just your method and not use a rack, not sure racks get the meat to absorb full smoking flavor. Keep smoking

Thanks for tips Johnny I will do on my next go. Will the fat help the cook be more juicer and tender? I have only done 3 briskets so fairly new to smoking. Cheers

Hello Kamado Peeps So, I tried yet another brisket, this time I selected a good quality meat (Angus) and I only took the flat part. Overall, I was very happy, a little heavy handed with the pepper in my rub, that’s whats happens when you measure by eye, although the next day eaten with other treats it is pretty darn good. Pleased with the smoke ring and the bark, I used pecan and cherry wood. Also I think I need more work on my trimming the fat. I think I should have left her on for longer because the edges, being the thinner parts were more tender than the thicker parts. But again the next day the tenderness was well within an acceptable range, this may also be due to me only leaving her to rest for about 40min. I get so hungry during these cooks and cant wait to taste. · Cook time 6.5 hours 40min in foil with beef broth. · Dry rub 40/40 salt and pepper and 20 celery seed. · I did use mustard as a based coat. I inserted my thermometer after about 3 hours and at first the reading was too high and then this got me thinking that the probe was pushed threw hot external and that’s why the misleading reading. And took ages to drop. What is suggested in terms of inserting the thermometer, from start and / or through foil? Comments suggestions appreciated. Keep smoking…