LJS
-
Posts
46 -
Joined
-
Last visited
LJS's Achievements
-
CentralTexBBQ reacted to a post in a topic:
Reverse sear steak
-
CurlyTron3000 reacted to a post in a topic:
Reverse sear steak
-
Hi CurlyTron I took it off at 49° my temp profile pic was taken before finishes as sometimes my connection drops and then I lose my graph data – I need to get a better probe set. I will leave my prob in one day to check how much it cooks during rest, never really though of checking this. Thanks for razing an interesting aspect to monitor during a perfect cook Agreed Mike Robinson
- 6 replies
-
- 1
-
-
- ribeye
- chimichurri
- (and 4 more)
-
Rob_grill_apprentice reacted to a post in a topic:
Reverse sear steak
-
CurlyTron3000 reacted to a post in a topic:
Reverse sear steak
-
Brick Pig reacted to a post in a topic:
Reverse sear steak
-
Golf Griller reacted to a post in a topic:
Reverse sear steak
-
daninpd reacted to a post in a topic:
Reverse sear steak
-
KismetKamado reacted to a post in a topic:
Reverse sear steak
-
BURGER MEISTER reacted to a post in a topic:
Reverse sear steak
-
Hi Kamado Peeps, So, my friend bought me a 100 day grain fed Cattleman’s cut. I went reversed seared method, but not finished off in pan ON the GRILL Slowly brought her internal up to 49° Internal and rare. I had a steady burnt with cherry wood for over an hour. Let rest and then finished off sliced on a bed on mashed potatoes, blanched asparagus with chimichurri homemade sauce. What a brilliant pcs of meat just so good. One day I might spend the money and try a Wagu… Keep smoking
- 6 replies
-
- 8
-
-
- ribeye
- chimichurri
- (and 4 more)
-
KismetKamado reacted to a post in a topic:
Bread
-
Yummmy
-
Thanks All
-
Hi Kamado Peeps, Did a reverse sear over the weekend with some chimichurri sauce. Scotch fillet a good inch or two thick smokes with cheery wood for about 1.30 hours and then seared. Set my probe on rare so internal was 49°but a little too rare for the wife so next time I will sear longer of go for a medium rare. The steak was fabulous for me dressed with sauce and some roasted veggies. I have ordered some dry aging bags, so I hope there get to me soon as I am super excite to try dry aging and then reverse searing or even just a grill/searing. Any tips and/or links for dry again will be appreciated. Keep smoking
- 7 replies
-
- 9
-
-
- steak
- pepper rub
- (and 1 more)
-
Hi Kamado Peeps, Been awhile since my last post. I got a great book on breads; I have always been keen on making my own loafs and pizza with success but never really nailed the authentic artisan type dough. So for father’s day I got a book and I have been having a go with great results. Oh, yeh there is an art to making good breads. I recommend this book for any enthusiasts. Flour Water Yeast Salt. All baked on my GAS webber. As I get better I will challenge myself on the Kamado with some natural woods I can’t wait (wood fired home baked bread) Also had to included the lemon meringue and poppy seed lemon cake baked on the webber Keep smoking https://www.amazon.com.au/Flour-Water-Salt-Yeast-Forkish/dp/160774273X/ref=asc_df_160774273X/?tag=googleshopdsk-22&linkCode=df0&hvadid=341743255194&hvpos=&hvnetw=g&hvrand=11731459910241742571&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9071728&hvtargid=pla-404289632390&psc=1
-
Hello Kamado Peeps, I made the best pork belly ever with smoke flavour as well as 100% perfect crackling. Take your pork belly and do a lot more scoring on the skin and if you have one of those goodies with lots of spikes then spike the skin. Then ladle boiling water over the skin about 10-15 time to make sure the skin has boiled up a little. Pat dry and then place skin side down on a bed of salt, leave in fridge for 12-24 hours. After that just wipe the salt off the skin and add your favorite rub on the meat side. Cook indirect heat at 200-220°C until internal Temp is at 75°C perfection. Keep smoking
- 5 replies
-
- 5
-
-
- pork belly
- crispy skin
- (and 1 more)
-
Len440 The scotch fillet is cut from the whole boneless eye of the rib. The cut has a slightly open grain and some marbling in addition to a strip of fat within the lean that runs through the length of the scotch fillet tapering slightly towards the chuck end. I should try a over night scotch marinade sounds like a great idea - but id use Jacks
-
Hi Kamado Peeps, Over the weekend we did some work on the house and it started to rain, I had planned a cast iron pot lamb shank. I went ahead in the rain, I do have cover but decided to go with nature. The gods and stars aligned, my fire logs were somehow positioned under the pot and kept the pot upright and the pot shield the fire from the rain. The cook turned out fantastic. Lamb shanks, carrot, celery, thyme, salt , pepper , beef stock and some cabbage and chick peas. Yummy. About a 3 hour slow cook. Keep smoking
- 3 replies
-
- 3
-
-
- lambshank
- cast iron pot
- (and 1 more)
-
Hi Kamada peeps Chimichurri sauce with all herbs from our garden except oil and garlic, our garlic is still growing lol. Reversed seared scotch fillet with back vegetable, fresh salad and a good red. Keep smoking
- 6 replies
-
- 5
-
-
- steak
- cherry wood
- (and 3 more)
-
Hi Kamado People, I have been smoking for about 2 years now and I have never tried a pork roast style cook and beside whenever I have done pork roasts I have not got the crackling right and this is critical. So I decided to research a little and found heaps of methods out there, anyway I was stuck on three types 1. Continuous apply of vinegar, 2. Apply lots of salt to fat/skin, boiling water. All of these have the requirement of putting the pork into the kamado at a very hot temperature for around 30-40 mintues before dropping temperature to normal roasting temp of around 180/200°C. All of the above are required to have a dry roast, not fresh out of the plastic pack , best left overnight. At the last minute I decided to go with boiling water pouring over the fat and then right away into the hot kamado mine was at about 250/270°C range with one chunk of cheery, had no apple in the shed. Any how after 30min I closed the vents and the temp started to drop. Once at 180°C I left her there until internal reached 75°C and wow wow what a beauty. Moist and perfect crackling. Salt was needed to be added though.
- 1 reply
-
- 1
-
-
- roast crackiling
- pork
- (and 1 more)
-
Hi len440 No precooking on the broccoli our family enjoys a little crunch and crispy thin base. Agreed since making our own pizza I think i might have had one store bought over the past 2 years. I ll have to check out J Seltzler information thanks for sharing
-
Hi Kamado people, I done my normal reversed seared scotch fillet steak and as always, the method and results are amazing. See my method below The reason with this post is that I have heard about chimichurri sauce a lot and had never tried this at home or out and about so I thought I would give it a crack. Fresh Italian parsley – a lot (half cup) Coriander – a lot 2 big cloves garlic crushed and then push some coarse salt over it Red wine vinegar to taste about table spoon Olive oil to fill and make the sauce as you want the consistency to be – I like mine a little thick no too runny. Add chilli and sundried tomatoes to likin of taste WOW! You yummy, I will never look back. Keep smoking
-
Hi Kamado people, I smoked some cheese about 2 weeks ago, used cherry. Used cold smoke method reached about 40°C internal and the cheese held shape and went for about two hours. Cut reasonably small pieces as recommended and then left to cool and vacuum sealed. The selection I have are: Massdam – Swisse Dutch Colby - OZ Goat cheese - Red Lester – English Edam – Dutch I haven tasted all but I am happy with the Colby and Goats. Ill try my flavor Red Lester over the weekend. I would like a stronger smoke flavor Any recommendations welcome Keep smoking
