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adm last won the day on December 12 2021

adm had the most liked content!

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

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  1. I have never thought about vac packing it after smoking it and letting it age more. I will have to try that. And the adding extra flavourings idea....
  2. As John says....make sure the thing is properly clean before doing pizza (or pretty much anything for that matter). It doesn't take much unburned grease in there to make horrible smoke.
  3. I don't add bacon, but I do add a bottle of good dark beer and some very dark chocolate to kick things up a notch.
  4. Another vote for an Ooni (or similar). I can and have made pretty good Neapolitan pizza on my Kamado. But it's a pain because the quick cooking times, and the need to open the lid a lot to place, rotate and remove the pizza makes things difficult. And it sure uses a lot of fuel to stay at those temps if you making more than a couple of pizzas (we normally make 10 or so). It can also be dangerous opening the lid at those temps and I have killed more than one (felt) gasket this way. An Ooni will get to 900F in 20 minutes easily and will stay there without using much fuel. They only cost a couple of hundred bucks and are a good companion to a Kamado for also making things like naan or pitta bread while you do the main dish on the Kamado. I would recommend the gas fired options though. Although wood is much more traditional, it's just harder to keep feeding the little beast with the right sized firewood and it uses it quite quickly. Gas is clean, easy and it hardly uses any.
  5. On the Bourbon front, if you can find Blanton's, snag it whenever you can. It's superb.
  6. I have used on of these "spiral" type cold smoke generators with good success. It uses sawdust rather than pellets and you just light one end and let it slowly smoulder. I have used oak and apple to smoke cheddar cheese with excellent results. https://www.amazon.co.uk/ProQ-Cold-Smoke-Generator-Accessory/dp/B005OHSKAQ
  7. Sorry to hear about your step father. But.....for the beef, cold roast beef sandwiches are a thing of beauty to use up leftovers. Granary bread, arugula and horseradish sauce. That's what I am having later today.
  8. Here in the UK, turkey is the traditional Christmas lunch, but I like Roast Beef instead! I got a rather nice 3Kg (6.6lb) rib roast from my butcher. I believe you lot over the pond would call it prime rib. This is expensive here, so it's a bit of a luxury, but then again it is Christmas. I salted it well with sea salt 48 hours before to give the salt time to draw moisture out of the meat and then reabsorb it back in. Then a little more salt and pepper prior to cooking it. It went on the Kamado at 110C (230F) and took about 4 hours to reach 49.5C (121F) at which point I pulled it and left it to rest under some foil for about 90 minutes. Perfect temperature control using the Fireboard 2. Once I pulled it, the internal temperature rose to a maximum of 56.7C (134F) to end up between rare and medium rare. Then I let the Kamado gain temperature until it hit around 425C (800F) and then gave the meat 8 minutes to sear it off. Served of course with the traditional British accompaniment of Yorkshire Puddings, roast potatoes, horseradish and the rest of the trimmings... Damn, it was good! And we still have enough left for roast beef sandwiches later today. Happy belated Christmas everyone!
  9. My favourite sandwich of all time. A good Cuban sandwich comes close though.
  10. Exactly that. I rarely season prior to cooking. I do toss the raw wings in a bowl with a little olive oil first though. Sometimes I will add a little bit of BBQ rub but that's pretty rare.
  11. They look good. But never breaded for me. They have to be naked (but sauced) with crispy skin. I go pretty much "classic": I joint the wings and throw the tips to the dogs. Then - if I have time, I put them on racks and let them dry out in the fridge overnight. If I have way too much time, I steam them in a multi-tier bamboo steamer and THEN let them dry out in the fridge overnight. This really helps with crispy skin but is a bit of a faff. Normally though, I just joint them up and put them on the Kamado, indirect at 200-220C. 20 minutes, then turn them over and give them another 20 - 25 minutes depending on how they look. Then I toss them in a hot 50/50 mixture of good quality salted butter and Frank's Original hot sauce, with some extra habanero hot sauce and fresh ground black pepper thrown in for good measure. They always come out fabulous and my kids no longer want to order wings in restaurants because they just aren't as good.
  12. :-) Our lamps around here are pretty much all neck. Especially the floor standing ones!
  13. As it is venison, will it not be very dry if you slow roast it? There's not much fat in venison to baste it as it cooks. You could try barding it with pork fat so that melts as it cooks. I do neck of lamp all the time. But I do it as fillets hot and fast.
  14. That will answer my question. Wish I had 2 Kamados! (Christmas list)
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