Jump to content

Caroline

Members Plus
  • Content Count

    18
  • Joined

  • Last visited

Profile Information

  • Location:
    UK
  • Grill
    Kamado Joe

Recent Profile Visitors

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

  1. Thank you ever so much for your advice. I'll try that next time. I've got the book downloaded and will have a read.
  2. There’s only my husband and myself, so day to day, we tend to cook smaller cuts of meat. We could cook and freeze, but I want to use our KJ frequently. Yesterday, I did a 1.2kg piece of pork shoulder. Temp was around 230f (although I ramped it to to around 260f for the last hour because it was getting late). It was on the grill for around 6 hrs and I took it off once the core temp reached 195f. It tasted delicious, but the fat wasn’t fully rendered, and it wasn’t fall apart tender. What should I have done differently? Do you need to change parameters for small cuts? Apologies if it’s a stupid question.
  3. The book is great, I so hope you like it. I do tend to interpret some of the recipes because I suspect that some things were lost in translation! I’d go steady in the nutmeg, add it little by little until you’re happy with it. Two does seem excessive!
  4. I've only ever made it using a tandoor. The baste /rest part way through is really important, after around 15 mins. We use ghee, and we don’t rush that part. Then back in for another 10 mins or so. Temperature wise, I don’t know on a KJ, I’ve only got just mine. I’m going to try later at around 350f. We used to get the tandoor really hot and the flavour was great. It was nothing like the tandoori chicken I had in India though. That was so tender. I asked an Indian chef, he recommended lowering the temp and doing the midway baste and the results were much better. The hotel used three tandoors, all running at different temps for different foods, chicken went in the moderate one. The pics show how the chefs hang the skewers for the midway baste / rest. Then I’ve put in a pic of the end result from the hotel chefs to show the level of char they go for. [Update]. It worked really well on the KJ. 350f for 10-15 mins. Out and basted with ghee. It was probably out for around 5 mins. Back in for another 10 mins or so, then a good rest. The flavour was pretty much the same as when cooked in the tandoor, but maybe a little less tender... Maybe. I'm nit picking TBF. Have added a pic to show the end result.
  5. This recipe is from one of my favourite books, Prashad - Cooking with Indian Masters by J Inder Singh Kalra. It's a wonderful book, absolutely recommend it if you are a lover of Indian food. I put the recipe for Tandoori Murgh in the Poultry section.
  6. This recipe is from one of my favourite books, Prashad - Cooking with Indian Masters by J Inder Singh Kalra. It's a wonderful book, absolutely recommend it if you are a lover of Indian food. There are instructions for cooking in a Tandoor or over a charcoal grill. If I'm not allowed to show the page pic, please feel free to delete. I'll put a pic of the masala blends in the rubs page.
  7. Thanks for the tip on Bar Keepers Friend. I've never heard of it before. Have some on order and will give it a whirl.
  8. Stolen from Dad Jokes Australia, but seemed on topic.
  9. Thanks, John. The exterior didn't worry me, but even the dishwasher couldn't tackle the insides. My arms got a good workout though! I'll stick with the stoneware, have a look at some enameled cast iron and relax about the discoloration.
  10. I'm a total newbie to the Kamado Joe and BBQ cooking, so I'm learning. Yesterday, I braised beef short ribs (Dutch oven) and then roasted vegetables - both over indirect heat. It was my first cook. The braising was done at about 250f and the roasting at about 350f. I've learned that I shouldn't use dishes that I use in my oven, unless I want a workout from scrubbing them clean (I used crockery roasting dishes). It wasn't the heat that caused the issue, it was smoke (and a maple glazed I used). I'm thinking of getting some steel / cast iron bits and pieces that I'll just use on the KJ. What are the key things that are useful to have?
  11. I guess that today I did the sort of cooking I'm used to, rather than getting stuck in with the sort of food I actually bought this thing for. Thanks for the encouragement!
  12. I really enjoyed my first cook. I made loads mistakes, but I expected to. I did beer braised beef short ribs, maple glazed carrots, roasted onions and (unintentionally) cremated potatoes. The sauce is made from the braising juices and veg. The greens were steamed on the hob. I thoroughly enjoyed the whole cooking experience.
  13. Thanks. I’m looking forward to trying it out. Hopefully I won’t need a plan B for dinner tonight!
×
×
  • Create New...