Jump to content

ECB

Members
  • Posts

    1
  • Joined

  • Last visited

Profile Information

  • Gender
    Male
  • Location:
    UK
  • Grill
    Kamado Joe

Recent Profile Visitors

The recent visitors block is disabled and is not being shown to other users.

ECB's Achievements

  1. Hello I'm 16 and have been Kamado cooking for about the last half year, but haven't done loads of cooks and am very inexperienced! I've got a couple of points that need clarifying (although they probably have already been discussed somewhere else on this website!) Every fortnight I often cook about a 3.2kg beef topside on the Kamado. I'm not sure whether it's just that I purchase really cheap joints, or whether i'm cooking it wrong, but it never really ends up as tender as I wish it to be. The flavour is awesome, but the texture isn't great... Am I right in thinking that rare should still be tender and moist? I often take it off at about 57 - 63 degrees C and then leave it to sit wrapped in foil for at least an hour. What am I doing wrong? Also would appreciate any other helpful tips to increase my knowledge of kamado cooking!
×
×
  • Create New...