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adm

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Everything posted by adm

  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!
  16. Fair enough. Slip a knife under there and take the "silver skin" off.
  17. 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.
  18. 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.
  19. Doesn't look like much, if any trimming needed....
  20. I agree with a Spatchcock Chicken. Don't bother trying to smoke it, just cook indirect at around 400F for about an hour for super crispy skin. Rub the bird with some butter and salt and pepper. You can always get fancier later. You could also throw some new potatoes (with salt, pepper and butter) in there and some roasted veggies (red onions and bell peppers, maybe a bit of zucchini, all tossed with a bit of olive oil and more salt and pepper). It's a super simple one hit dish that is guaranteed to please. Bring the K to temperature, give it 30 minutes to stabilise then throw all the food in and leave it for an hour. Do give your Kamado a test burn first, just to get any manufacturing/transit oils and greases off first. Just burn a basket of lump charcoal through it before you cook for the wife! Have fun!
  21. I think it depends on the cooking surface. On a grill rack over an open flame, never smash/smoosh/smish. On (screaming hot) cast iron, that smoosh defintitely gives you that nice tasty crust and more Maillard reaction goodness.
  22. I'm going to try that Fogon you linked to. Competitive price, also with free delivery and also White Quebracho. The "blue bag" stuff in your logsdirect link is normally pretty good. You can often pick that up at a decent price at a cash'n'carry store. It can be a variable in size as you say. You know you may have got too far into barbecuing when you end up in discussions about lump charcoal brands! I now have charcoal anxiety if I am running low and my order hasn't arrived. I almost break out in a cold sweat at the thought of having to pick up a bag or two of almost certainly ####e lump that I already know will be in tiny pieces from the garden centre....
  23. Half moon cast iron on a big Monolith Kamado. I can get six good sized burgers cooked at the same time.
  24. I make my burgers about 6 ounces each and form them into thick patties about 4" diameter. Then I smoosh (but not smash!) them down onto the hot cast iron to give a nice crisp crust - but they stay thick enough that they are still medium rare and juicy inside. About 4 minutes a side seems to do it just perfectly.
  25. I normally use about 225F to 250F for low and slow cooks. Collagen starts to dissolve around 160F and is fully dissolved by 180F. While this is happening, the internal temperature of the meat tends not to rise much - this is known as "the stall".
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