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adm

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adm last won the day on May 28

adm had the most liked content!

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  • Gender
    Male
  • Location:
    Surrey, UK
  • Interests
    Motorcycles, cooking, BBQing, dogs, beer and wine
  • Grill
    Monolith

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  1. When I do whole chickens - not spatchcocked - I normally put a lemon and an onion (both cut into quarters) up inside the bird's cavity. They always come out good and the juices make great gravy. This is normally a kitchen oven thing as I almost always spatchcock a bird on the Kamado.
  2. That is some good advice right there.
  3. So the OP inspired me to make some Peri Peri chicken yesterday.... Here's most of the ingredients. The Birds Eye chillis are from Senegal, so pretty close to the right ones. One chicken parted up and marinading And on the grill. The dull looking piece at the top right is for my wife who doesn't like chilli. It tasted great. Super spicy just how I like it. I have to say though, Beermachine's chicken in the original post does look better!
  4. That looks great and I be it was super tasty too. But to be honest, that recipe is a thousand miles away from being authentic. Or even Piri Piri (sorry). The key to authentic Piri Piri is red bird's eye chillis. Preferably African, but Thai will do as a substitute. Lots of them. Then onion (I like red), garlic, red bell pepper, some fresh herbs (but it's meant to be spicy more than herby, so not too many) - fresh chopped Thyme and Oregano are good. Olive oil, White wine or cider vinegar, freshly squeezed lemon juice and some salt and black pepper to taste. I wont give any quantities as this is one of those things you need to make your own, to your own taste and the amount of chillis in particular is very personal. I like lots of chillis and lots of garlic, medium amounts of bell pepper and onion, a few ounces of herbs and then just bring it together in the blender with vinegar, oil and lemon juice to get the right consistency and taste. On a Kamado, char the bell peppers and onions on the grill. Then leave to cool and blend with the rest of the ingredients and season to taste with salt. Now you have Piri Piri marinade. If you then take some of it and bring to a simmer for 20 mins or so, you have Piri Piri sauce to use as a dip.
  5. So as a group, you rub each other's butts and then pull your pork? It's crazy what these Lutherans get up to
  6. One tip for you for next time is to go to your nearest butcher and tell them you want a "neck end pork shoulder, spine removed, blade bone left in. Rind off (but do keep the rind for crackling). About 5Kg" Any halfway decent butcher should know exactly what you are asking for. One of these will be very happy overnight at 225-250F. Put it on around 10pm or so and it should be done by lunchtime. Keep it wrapped in foil and towels to relax in a coolbox for a few hours and you are set for a late Sunday lunch for 12+ people. Myself, I never wrap or foil at all until the meat is finished cooking. Definitely do try lumpwood charcoal next time. Order online from Big K and it will get delivered for free to your door if you buy a couple of bags. https://bigkproducts.co.uk/range/professional/ The Dura, Marabou and Flama are all excellent charcoal. Personally, I am leaning towards the Marabou. Its fairly new, but burns long and hot. Good luck and have fun!
  7. Nice looking short ribs - and the sandwich sounds excellent!
  8. Normally just a little olive oil, some salt and pepper and some chopped up rosemary. Dead simple.
  9. Why yes, I do like the look of that. A lot. Will give it a try. I expect I will have to serve it with a few glasses of chilled Fino sherry!
  10. You definitely can put charcoal in only one side and it will work just fine. However I tried it a couple of times and found it wasn't really worth it. You need a certain amount of heat to bring the Kamado up to any particular temperature and if you only have half as much fuel burning, it will take longer and reduce your burn time. I found that the nature of being able to extinguish the coals in a Kamado and then reuse the remainders on your next cook meant that there just wasn't much point in only filling half of it.
  11. :-) These peppers are the same thing as Shi####o peppers - much thinner walled than a jalapeño. They are also very, very mild with almost no chilli kick at all - except for about 1 in 20 which is actually hot. I am a fan of a stuffed jalapeño though!
  12. Yesterday was a beautiful day and I had some lovely Aberdeen Angus sirloin from my local butcher. 1Kg cut into two steaks - so about 1.1lbs each. I gave them some S&P and stuck them in the sous-vide at 49C (120F) for a couple of hours while my wife and I drank wine on the patio. When they were done, I fired the Kamado up for searing at hit them for about 90 seconds a side at 370C (700F). Then I blistered up some Padrone peppers coated in salt and EVOO. A little salad and some Cornish new potatoes completed it. Simple and lovely.
  13. Happy Birthday. I have an older Thermapen, but it's Father's Day in the UK this coming Sunday, and I have been dropping hints that it needs replacing with a new one....
  14. Looks very tasty. One of my favourite dishes in the world is a Thai steak salad. "Yam Neua", slices of grilled steak on a bed of salad and of course a searingly hot spicy salad dressing made with Thai red chillies.
  15. You could have just got unlucky with the piece of meat!
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