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adm

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Everything posted by adm

  1. 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.
  2. You could have just got unlucky with the piece of meat!
  3. Fair enough. Slip a knife under there and take the "silver skin" off.
  4. 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.
  5. 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.
  6. Doesn't look like much, if any trimming needed....
  7. 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!
  8. 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.
  9. 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....
  10. Half moon cast iron on a big Monolith Kamado. I can get six good sized burgers cooked at the same time.
  11. 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.
  12. 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".
  13. In general, resting is really important. It allows the meat fibres to relax and the "juice" to get reabsorbed and more evenly distributed. But it does depend how you have cooked the meat, and what the cut is. For things like steaks, only a short rest is needed. But if you have cooked it sous-vide or reverse sear, then no rest is really needed at all. For large cuts, yes definitely let it rest. I am just cooking a beef sirloin roast right now using reverse sear. I cooked it at 200F until the internal temperature hit 120F, now it's sitting under foil for about an hour while we roast potatoes. I will hit it at about 475F for about 5 minutes to firm up the crust before I carve it, but then wont rest it again.
  14. Go to Big K's online site and order up some of their Pro grade lumpwood. The Dura and Flama options are both excellent. I would recommend the Dura as your first port of call. £22.99 for 15Kg - which isn't cheap, but is better value than what you will pick up in a garden centre or garage - as well as being 100% better to cook with. It's all big to massive chunks, burns long and super hot with minimal ash. 100% Quebracha hardwood. https://bigkproducts.co.uk/products/dura/ Order two bags or more and it gets shipped to your door for free. The Flama is also excellent - maybe better - but it's long thick sticks of charcoal and I have found that chunks seem to be a bit better than sticks for Kamados. Big K professional grade is the best and most reliable source of good lump wood charcoal I have found in well over 30 years of smoking and grilling in the UK.
  15. The thing with the long cooks is typically that we are using a cheaper or tougher cut of meat. The long time and low temperature lets the collagen and fat slowly and gently melt and flow through the muscle fibre, basting and adding flavour as it does so. The temperature is hot enough to let the collagen and fat break down, but not hot enough to cause the meat fibres to tighten up too much. So you end up with super tasty and juicy meat at the end.
  16. Very true. And loving the forum name - is it an Iain M Banks reference?
  17. :-) I thought it was a balanced plate..... I had some vegetables too.
  18. I happened to drive past my favourite butcher for ribs yesterday, so of course had to stop in and get some. All his meat is from local animals within about 20 miles. 3 racks of meaty spares. I think you would call these "St. Louis cut"? We just call them ribs :-) A little bit of Memphis style rub They were a pretty good size.... I gave them the best part of 7 hours at 240F. No peeking apart from the last 30 minutes to add some glaze Plated up with some Vietnamese style slaw. (Off topic - but probably the best slaw I have ever made). Fantastic!
  19. So....if you want REALLY crispy wings, there is a secret. But it's a bit of a pain in the ###. Steam the wings the day before, then rest overnight uncovered in the refrigerator. Use a multi layer bamboo steamer if you have one and give them about 20 minutes. This lets some of the fat render out, then overnight in the 'fridge dries the skin out again. Personally, I don't bother, but it really does work. I just dry them as much as possible with kitchen towel, toss in a little bit of EVOO and some rub, then put them on the K at 400F for 20 minutes, turn and give another 20 mins, then take them off and sauce. I never sauce before or during co oking. My kids wont order wings in restaurants any more as the "just aren't as good".
  20. That's a great looking meal - and an excellent plated shot. I would be all over that.
  21. Great looking cook, Dan! I do a fair few Persian type recipes and crusted rice has long been a staple in this house. Our kids almost fight for the best bits. Ironically, we call it "that horrible burned rice". I've never done it on the Kamado though. I used to do it on the hob, then ended up with a rice cooker and now do it in that. Which is super easy and gets great results.
  22. Thanks @KismetKamado. If I can give you one tip on the bread, it would be not to add any salt to the starter when you feed it with flour and water. Let the starter grow overnight with its floury meal, then dissolve it with the rest of your bread water (minus a couple of ounces) the next morning. Mix in your flour and then leave that all for 40 minutes (autolyse). Then - add your salt and the last couple of ounces of water.
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