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LJS

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  • Content Count

    46
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Profile Information

  • Gender
    Male
  • Location:
    NSW
  • Interests
    Drums Kayaking and Photography and of course burning meat `
  • Grill
    Akorn

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  1. 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
  2. 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
  3. 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
  4. LJS

    Bread

    Thanks I have entered and good luck to all
  5. 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
  6. LJS

    Pork Belly

    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
  7. LJS

    Reversed seared

    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
  8. LJS

    Lamb shank

    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
  9. 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
  10. 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.
  11. LJS

    Pizza

    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
  12. 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
  13. 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
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