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adm

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Everything posted by adm

  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)
  15. But, man it came out good. 1Kg Tomahawk Ribeye (Cote de Boeuf) from a cow raised about about a mile away, salted about an hour before being cooked. 4 minutes per side on the Kamado at 800F, then another couple minutes per side. It had the most amazing crust. Simple, but great. Oh - also a rather good homemade chimichurri. But damn, I hate picking the leaves off the parsley.
  16. That looks great. But I have a question. Your temps and times say that you are searing first at 525F, then roasting lower at 250F. So presumably not all on the Kamado? Or at least not on one Kamado as I don't know how you'd get the heat down from 525 to 250 in less than a few hours. Inquiring minds want to know!
  17. I agree with this....and I really like "tinkly" lump. I have been using Marabu (invasive hardwood thorn tree) lump wood for the last few months. It "tinkles" a lot, lights well, burns hot and clean and for a long time. I can't fault it. It's quite heavy though - but it does "ring" when it gets knocked together.
  18. :-) At the price I paid, I ordered a second gasket kit just to "have in" in case I hit trouble down the road. First port of call, if it starts to come off, I will glue it back with Permatex. If that doesn't work I will install the spare with Permatex this time.
  19. I have been getting a bit fed up with replacing gaskets on my Monolith Kamado. The stock black felt gasket didn't last very long as I did a super high heat pizza cook only a few weeks into ownership which fried it. I replaced that with a Nomex one which lasted pretty well, but eventually the heat got that too. I then replaced that with a spare OEM one I had and of course, during a cleaning burn a week or so ago, I left the grill unattended for too long (actually - overnight as I forgot about it because....wine) and......well, you know the story. I had seen the mesh gaskets on the newer KJs and always thought they looked a better option. So after a bit of googling, I ordered a mesh gasket kit from here: https://kamadokings.co.uk/fibreglass-gasket-seal-media-grande-limited/ I thought the price was pretty good at £40 UK, compared to most of the mesh gasket kits for the big Kamados I had seen which were around £100 UK. Anyway, it arrived next day and today I had time to fit it. I cleaned off all the old gasket material, gave the rim a good brush and then a light going over with a flap wheel on my Dremel and then cleaned it all with acetone. The new gasket went on really easy and even the joining was easy. The kit came with three joining strips, and three additional short strips of double sided adhesive so you can stick the joins to the rim after you have made them. I did make sure to use aircraft snips to cut the gasket with and that worked a treat. I had always had problems with smoke leakage at the back of the grill with the old felt gaskets, but short of taking the whole hinge and band assembly apart I had never been able to quite resolve it with simple alignment. I think (hope) that this problem will now be gone as it looks like the mesh gasket has much more compression at the back of the grill. Certainly it passes the dollar bill test. I had read here about using Permatex copper between the gasket and rim, but decided not to do that as I felt it would kind of act like lubricant between the glue on the gasket and the rim of the grill. Will I regret that decision? Who knows. Anyway....new gasket now fitted and I am leaving it for 24 hours for the 3M 9448A adhesive to cure properly before firing it up. It definitely looks and feels like an upgrade to the old felt gaskets. The cook test will be soon enough. I'm pretty pleased so far, both with the quality of the gasket kit, price and how easily it went on.
  20. Skirt steak is one of my absolute favourites. The taste is sublime and it's very cost effective. Either hot and fast or sometimes sous vide and then flash charred on the K. I also use it 50/50 with beef short rib ground up for burgers. 1 pass through a 1/4" plate. And oh yes, grilled skirt steak with chimichurri. Here is the best chimichurri recipe I have found so far: https://cafedelites.com/authentic-chimichurri-uruguay-argentina/
  21. I have been using the big disposable turkey roasting trays. They aren't round, more a squared off oval, but they are big enough to sit under most of the grill space. That said, my monolith has two half moon stainless drip pans anyway, so mainly I just use those and clean them afterwards (if I don't let the grill do a cleaning burn).
  22. Also, make sure your drip trays (if you have them) are properly clean before you cook. Otherwise you will get old grease from past cooks smoking up your food.
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