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Everything posted by adm

  1. Exactly that. One fire lighter in the middle, let that light the middle coals, then shut the vents down and let it creep up on the temperature that you need.
  2. It's never going to be the same as the day it was cooked, but sous vide and then a quick sear in a hot cast iron pan should get you nearly there.
  3. This might be a bit on an information rich post, so I apologise in advance.... Anyway. For some reason, large sweet onions are difficult to find around here. Regular brown cooking onions, shallots, little baby pickling onions etc, easy as pie but I go months without seeing big sweet onions. But yesterday my local store had some really nice ones for some unknown reason. So I bought one. An of course, if you have a sweet onion, you really need a good burger to show it off. So I went to the butcher 50 feet down the street and he had some lovely looking short rib. So I boug
  4. Awesome! Gotta love some primal cuts.
  5. Those do look very good indeed. Added to my potential "expensive things I don't really need" list....
  6. Looks good to me! If you want faster and not "fall apart" then try spatchcocking the next one and cook it at 450F for an hour.
  7. When we have a group of people round, I'll typically do a Menu that works with the temperature profile of the Kamado - so starting low and slow and getting higher. For example an overnight smoke of pulled pork or brisket for the main protein - alongside with a pan of baked beans bubbling away underneath. Then while that's relaxing in the cooler I'll heat the grill up and make some chicken wings and maple glazed chipolatas for starters. While those are cooking I would prep some cold cuts and cheese and some chips and guacamole Then maybe a side of salmon cooked for crisp
  8. That looks lovely. I've never tried it, but I bet I would like it.
  9. Lovely looking ribs - and exactly the same way I do mine. Cook 'em until they are done then eat them. No fannying around with foil or mop sauces. Sometimes, I will hit them for the last 30 minutes with a thin coat of whatever BBQ sauce I have made that day to go with them just to get a nice glazed look.
  10. No reason at all other than "Soup" is this month's Challenge Cook here on the forum. It's much easier to do it in the kitchen, but not as much fun!
  11. Definitely a good thermometer set up. An instant read one such as the Thermapen is a "must have" (you can get cheap versions) and a remote thermometer with multiple probes is a boon as well. The Rolls-Royce option is the Fireboard 2 which is a 6 probe wifi/bluetooth unit with excellent app support. You can always add a fan to it at a later date and have a fully fledged controller set up. If you do plan to do this in the future, then it's better to buy the "Drive" version up front. Also a couple of pairs of thick welding gloves are a neccessity. You will be handling hot stuff.
  12. Looks lovely - and your rotisserie chicken looks beautifully moist.
  13. I would say that you absolutely need the pork skin to be perfectly dry. If your pork is vac packed, then take it out the day before and leave it to dry out uncovered in the fridge. This might sound stupid - but I have seen a lot of pork joints that don't have the skin on them,. You absolutely need the hard "rind" to be successful. If you just have a fat layer, then it won't be crackling! On a big piece of pork belly, expect to see a nipple or two and potentially some hairs. Then there's the slicing of the skin. You need a proper sharp knife (a "Stanley" disposable blade
  14. I have not, but I will do. I've grown a lot of peppers over the years, but never any Poblanos, so might give that a go.
  15. That looks great - and is now on my list if I can ever find those kind of peppers here in the UK. Maybe I'll just grow my own next year....
  16. One thing I forgot to add..... Calvados. Or cognac, or any brandy really. Splash a glug of it in the bottom of each bowl before you add the soup/croutons/cheese.
  17. I always sear with the lid closed - even if it is only a matter of minutes. I normally set up one side of the grill low down and directly over the coals and the other higher up with a heat deflector. I did a couple of 1.5" thick sirloin steaks last night at 600C. 90 seconds on each side over the direct side, then 1 minute per side on the indirect side of the indirect grill. They came out perfectly on the rare side of medium rare.
  18. That looks really tasty. And the open fire and original pot is a nice touch too.
  19. A bistro classic that seems to have fallen out of favour over the years.... First off melt a load of good French salted butter and add a load of sliced onions. Let these cook down and caramelise for several hours. This was at about 340F for three hours. Then stir in some plain flour, some fresh thyme, balsamic vinegar, and cook for a few minutes. Then gradually add in beef stock and hard cider. Preferably Normandy cider if you can get it. Let this all simmer for an hour of so stirring occasionally. Once that's
  20. Nice. I've never seen them cooked that way before - very imaginative.
  21. Nice cook! I love a bit of Tom Yum and that looks beautifully fresh and tasty - plus lots of chilli to spice it up. I like food that fights back!
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