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adm

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Everything posted by adm

  1. It's kind of a "go to" for us for an easy Kamado meal when we have all the kids round (3 boys). Plenty of food, easy to cook and super tasty. Just like this time, I normally roast up some small new potatoes and go with an easy green salad. I also made some fresh Pitta breads on my Ooni pizza oven at the same time, but no pics of them. This chicken was excellent. It came out super juicy, to the point that we had to almost deep clean the dining table afterwards. It was a locally raised, free range bird from my local butcher. Significantly more expensive than from the regular stores, but the difference is night and day. Anyway....we're all full and I have some breast meat left for a chicken a bacon sandwich for lunch tomorrow. 1 hour at 400F indirect for the bird, and potatoes for 40 minutes. The potatoes should have gone on at the same time, but stuff happened.
  2. Here's some super tasty pork ribs from last week. These are from the black pigs from the Spanish Iberian Peninsula. They roam wild on the hills and in the woods and eat a diet of acorns, mushrooms and whatever they forage for. This makes them really intense in flavour! This was a bit of a cheat cook as I was following a Spanish recipe, so braised them with garlic, carrot, celery, thyme, bay leaves, star anise and cloves and then only finished them on the Kamado with a quince glaze. Served with Patatas Aioli and asparagus. They were good.....
  3. Lovely. Spatchcock chicken is one of my "go to" faves for a simple and easy cook.
  4. How about a Paella pan? Or even an Ooni pizza oven?
  5. There's not that much difference. The Monoliths come with stainless steel hardware as standard which is good in my opinion, it also has a little door in the ceramic that allows you to add smoke chips during a cook without opening the lid. I use that quite a lot, but it's a "nice to have" rather than a game changer. Monolith have their own range of accessories - including a rotisserie which is actually a little better than the Joe version as it will let you run 7 skewers simultaneously. They don't offer a "DoeJoe" option, but you can make awesome pizza on it anyway. Personally I think the Dojoe is a bit of a gimmick and if pizza is really important to you, you are actually better off buying a £200 Ooni dedicated pizza oven. Monolith are a little cheaper than KJ on the whole, but certainly in the same price bracket. If you like gadgets, then you can buy a "BBQ Guru" version of the Monolith with a built in fan blower for computer control. But personally I wouldn't go that way - if you want computer control, the Fireboard II Drive is awesome. (Save this as an add-on though. Maybe for Father's Day!)
  6. Welcome from soft Southern Surrey. I would say get the big one if money is not the issue. You'll never wish for less grilling space, but you may sometimes wish for more. Your husband is South African - so he's probably going to want a LOT of braii space for Boerewors, steaks with Monkey Gland sauce, etc, etc... :-) Also take a look at the Monolith kamados from Germany. They are excellent and have very good local support here in the UK.
  7. I have one that is about 6 inches across. Works well....
  8. Well, I am quite fussy....so that cheese is fresh buffalo mozzarella (the kind that comes in bags of water) that has been sliced and then drained on paper towels for 12 hours. You will need to replace the paper towels a few times while it is draining. In my experience, it makes quite a big difference. The "less wet" mozzarellas don't seem to work as well for me. In fairness, in Naples most pizza joints actually use Fior de Latte - which is cows milk mozzarella. But I can get the good stuff, so I do!
  9. I would say you are correct with this. I can make excellent "Nearlypolitan" pizza on my Kamado, but it's not the perfect tool for the job. I don't have a DoJoe type accessory, so the continual opening and closing of the dome to make Neapolitan style pies is a pain in the ### to be honest. And it uses a lot of fuel to get to the right temperature. My $200 Ooni Karu nails it though - just with a few bits of kindling wood and 60-90 seconds. I would highly recommend it as a cheap, dedicated pizza tool. My plan is also to use it to make perfect Naan and Pitta breads, while cooking meat on the Kamado.
  10. If you like Japanese knives, take a look at this site. It's excellent. Super wide range from low cost to very high end. Fedex delivery from Japan in about 5 days. https://japanesechefsknife.com
  11. Well, I completed your survey. It's an interesting idea, but I doubt I would buy the product. I clean my grill grates every time I use the grill - but I find it really easy to do on the Kamado. If I am using hot temperatures I just bring the grill up to temp and then give it a quick wire brush. Also, once I have finished cooking I often bring the grill up to a hotter temperature to burn off any grease. I would also worry that the disposable part of your idea would not be rigid enough to hold heavy items like a chicken or pork shoulder. You would need to add strengthening bars underneath, but then they would get greasy and you would need to clean those....
  12. Here's a 13.5 hour overnight cook on my Monolith. Fireboard 2, with their blower - max fan speed was 25%, top vent was damn near closed - maybe an eight of an inch open. And here's what the charcoal basket looked like once the meat was taken out:
  13. Sardines are great eating. I've never had them frozen though - always fresh. They are super popular all around the Mediterranean. Full of Omega 3 and fish oil and super tasty. I just grill them up with a little olive oil and garlic. No need to clean them and once they are cooked, the flesh just slides off the bones. I've never tried eating the heads, guts or bones though! The fins normally burn away on the grill anyway. Toast up a bit of good bread on the grill to go with and rub with garlic and olive oil. A little green salad and you have an amazing meal. The reason people eat the bones of canned sardines is because they have been pressure cooked, so just fall apart....
  14. Seconded. That's almost exactly what I do as well. I do marinade the squid in milk for an hour or so prior to cooking as well. I have read it tenderises it, but have no evidence one way or the other, it's just always what I have done for fried calamari so also do it with grilling. Make sure to get the tentacles a little crispy though - they are the best bit!
  15. It looks like it's going really well to me! The Fireboard is an excellent piece of kit.
  16. I do mine indirect at about 425 to 450. It takes a bit less than an hour normally. I rub the skin with softened butter and then add loads of kosher salt and fresh ground black pepper. They come out great. Agree with the veggies underneath. And if you have some new potatoes, halve them, toss in a little EVOO and salt and stick them in the Kamado to roast in a separate dish as well. You end up with a complete meal for 4 in under an hour.
  17. :-) My wife is exactly the same. I have had good success with the CPL, but I do prefer the Big K restaurant grade stuff. Either one works well though....
  18. Sounds good - and your spicing looks about right. I'd just propose one improvement, which is not to use ground meat, but instead pieces of lamb (or pork) shoulder, pounded flat and marinaded in the spices for a while, then stacked on the skewer. Same approach - cook until crispy on the outside, slice some off and let the rest cook a while longer, slice off, repeat..... yum!
  19. Just sayin'..... There's going to be some good roast beef sandwiches tomorrow....
  20. Ahh.... I predict a long term relationship based on shared respect and mutual values. Congratulations!
  21. Very nice indeed. I hope the pair of you share many blissful hours together!
  22. What he says! I did a spatchcocked Turkey last week, and that was my original plan, but I ended up putting the bird on a rack over a sheet pan as in the picture below. (You can see another drip pan underneath - which was the original plan. This was set up off the heat deflectors...) The sheet pan was full of onions, carrots and celery and some sprigs of thyme and sage. I then added a bottle of white wine. I cooked the turkey for 2 hours and the juices from the bird mingled with the wine and veggies came out great. I got a bit fancy and made a separate turkey stock with the giblets, backbone, neck and more veggies, then combined that with the pan juices and a roux to finish the gravy off.
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