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adm

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Everything posted by adm

  1. 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.
  2. :-) 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.
  3. 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.
  4. 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/
  5. 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).
  6. 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.
  7. 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.
  8. That is some good advice right there.
  9. 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!
  10. 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.
  11. So as a group, you rub each other's butts and then pull your pork? It's crazy what these Lutherans get up to
  12. 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!
  13. Nice looking short ribs - and the sandwich sounds excellent!
  14. Normally just a little olive oil, some salt and pepper and some chopped up rosemary. Dead simple.
  15. 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!
  16. 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.
  17. :-) 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!
  18. 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.
  19. 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....
  20. 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.
  21. You could have just got unlucky with the piece of meat!
  22. Fair enough. Slip a knife under there and take the "silver skin" off.
  23. Mmmm.... I used to hook little brown trout out of the tiny streams in Scotland. Clean them, dredge in a little seasoned flour and grill direct for a couple of minutes per side. A slice of lemon, a fresh morning roll with salted butter and they were about the best breakfast ever.
  24. Kinda stupid really. No reason for the electric grill or the stainless griddle. Why not just set the Kamado up with a half moon cast iron and a half grate? 1 minute on the grate with a flip, one minute on the cast iron, then back on the grate. Better and simpler. Mind you, I don't have two Michelin stars.
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