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Snoozeboy

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  • Location:
    Lausanne, Switzerland
  • Grill
    Other Kamado

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  1. Build the pizza on a well floured board. Don't roll it, as it rolls the air out of it. Form it with your hands. There are lots of good videos. Don't over build it with toppings. Then drag it onto a lightly floured peel. I form my pizzas slightly oval so that, when I drag them onto the peel, they stretch to a round shape. Minimum time on the peel will mean they slide off onto the stone.
  2. By the way, I agree with you about the erroneous pursuit of steakhouse style cooking. After reading a lot of Meathead Goldwyn I ditched my caste iron grates and went back to stainless steel, in order to get a more even Maillard effect crust. I also found some of the best crusts can be achieved by the caste iron pan and butter/ghee method in John's video above. However, I don't get enough smokey taste from that method. There's always a compromise.
  3. My first time in Argentina was in 2004. I was amazed at the beef there. It was beyond anything I had tasted before. I went several times again, up until 2012, when a change of job took me elsewhere for business. I was given a kamado 2 years ago and it set me on an obsession with the perfect beef, using the kamado and also a sous vide circular. Long story short, i never got there, finding that there were many great ways to cook steaks, but for me there's always a compromise; no method was perfect. I found the chance to visit Argentina again, about a year ago. I was kind of disappointed with the steaks, despite visiting some very good restaurants, recommended by my local contacts. Either Argentinean beef got worse, or my own got better. Probably, a bit of both. I've never been to RSA, however. One day...
  4. Thanks for the comments, which I think are well thought out. I really like Goldwyn's website and have learnt a lot from there. I suppose on the other hand: - it's easier to reverse sear on a kamado because it's easier to increase the temperature quickly, but takes a long time in the other direction. - I get a better sear on the already cooked meat, because it's usually a lot drier. For me, searing raw meat gives too much grey meat between the sear on the surface and the perfectly cooked. - I haven't noticed the lack of smoke flavour from a reverse sear. I'll think about it more,next time I do it.
  5. I often do sous vide then smoked ribs. In fact I have some in the water bath for this evening. Here are my observations: - I sous vide them at 74c for 6-12 hours. I've done longer but not seen any improvement. 6 hours achieves a very good result. - I then smoke for 2 hours max at approx 250f, using 3 chunks of apple and maybe some oak until the bark is dark, basting with homemade bbq sauce whenever the ribs look dry. I've smoked them for longer, but the ribs really dried out. The 6 hours/2 hours method gives the best results, in my experience, though the bark is more a mahogany colour than dark brown. - the reason your ribs lack smoke might be because smoke doesn't stick to dry meat as quickly as it does to wet meat. Basting with the sauce increases the smoke flavour. - I don't know of a solution to getting smoky ribs without basting with sauce other than smoking from the beginning. Maybe you could baste with the stock from the sous vide to get the smoke to stick and then leave them an extra 30 mins to dry out the surface.
  6. I'd be interested to hear your thoughts on why you don't like reverse sear.
  7. You should see the crappy lump we get here in Switzerland. It's all like that. Shrapnel. Use a kab and shake it each time. If it falls through the basket, it gets discarded. If it remains in the basket, it gets reused.
  8. I'm not in HK, but I've been using a Chinese made, unbranded Auplex kamado since 2 years without any issues. I love it. The same factory makes Pit Boss. Where are bge and kj manufactured? Wouldn't surprise me if it were China.
  9. Worst case scenario, you buy a new gasket and use the glue it comes with. It's no big deal.
  10. ^this +1 It's not normal for a gasket to fall off in two months. I would return it to Costco and get a replacement or new gasket fitted. Ive done maybe 200-300 high temp cooks on my Auplex (same factory as LG) and have never had an issue with the gasket other than wear. It's on old style, nomex gasket however. The gaskets are attached by glue, not sealant. There's likely a difference. In my opinion, refractory sealant is supposed to remain inert at high temps,whereas gasket glue cures. Others may know better on this. Anyway, gaskets can be considered consumables. I change mine every 6 months - 1 year. I wouldn't consider a kamado to be flawed because of the gasket. Regarding KJ, I respectfully disagree with some the advice higher above. We're talking about clay pots with hinged lids, probably made in the same factory in China. It's not the space shuttle. That said, brands mean different things to different people with different budgets. You pays your money etc.
  11. Hello all, I've been lurking a lot and posting a little in the forum, so here's my intro. I have an Auplex 21" kamado since 2 years, having been a keen charcoal/gas/whatever bbqer since 30 years. I love my kamado. I also have an Anova sous vide circulator and I find that the two work very well together. I probably use my kamado 4+ times per week, winter and summer, and winter is pretty harsh here. I sometimes worry that my insides resemble a twenty-a-day smoker's lungs. Switzerland is a great place to live, but not to bbq. It's difficult and expensive to find hardware here as there aren't many distributors and many EU distributors don't ship here because of the customs hassle. Baby back ribs cost 25usd/kg FFS! My go to recipes: - rib eyes that I cut myself, 3 fingers thick, sous vide at 54c for 1-2 hours and then seared on the kamado. Sometimes I reverse sear the end cuts that are thinner. - ribs, sous vided for 6-12 hours, smoked to finish for 1-2 hours on the kamado. I find that longer adds smoke and bark, but dries the ribs out too much. - chicken peri peri. Boned thighs with skin on, marinated in a "Nando's" type sauce for a few hours, then grilled direct over coals for 20 mins with hickory. - chicken curries (or peri peri) - sous vide the above chicken with curry paste/peri peri, then char the meat over direct coals at nuclear temperatures. Reduce the jus from the sous vide with garlic fried in butter and add coconut milk and coriander. Turns out amazing, always. - Lots of kamado pizzas. Thanks to this forum I find Vito Iacopelli's dough formulae to be excellent. - Lots of garlic breads, naan breads - the occasional boston butt. Never did a brisket and don't fancy my chances of finding one here. Nice to meet y'all.
  12. Hello Andy, I looked at the YNNI d&c on eBay and I think it's the same as the one I bought directly from Auplex (the manufacturer in China). Aside from the deflectors being a bit thin, but still fine, I'm very happy with it. It's a piece of bent stainless steel wire, not the space shuttle, after all. If you're in the uk, and it's the same YNNI distributor in West Wales it'll be cheaper to buy from them as shipping from china was expensive. Auplex were saying that shipping at the moment is 200pc inflated in price, due to the cv19 crisis, which probably also explains why YNNI are out of stock Otherwise, you can buy from Auplex direct from china, via Alibaba,but shipping will be expensive. It depends where you're based, what you're options are. There aren't many distributors based here in Switzerland, which is why I went direct to the manufacturer and sucked up the shipping cost.
  13. Thanks for the tips. Yes, I was going to use trunks that have been torn up. There are piles of them everywhere around here. I wonder what the vineyards do with them.
  14. Since getting my kamado 2 years ago I'd always doubted the effectiveness of trying to do a 2 zone cook in such a small area with good insulation, compared to a Weber kettle for example. However,I've just bitten the bullet and received a d&c system today, so I'll give it a try. I've set up left and right because that's how I used to do it on my Weber, but my kamado definitely burns hotter at the back. Maybe I'll try top and bottom later.
  15. Does anyone have any further feedback on smoking with vine cuttings? There are a load of vineyards around here and I see piles of cuttings and old, dead vines, everywhere. It's probably the most readily available free-of-charge wood and I'd like to find out more, without ruining a dinner with it.
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