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Everything posted by adm

  1. Here's mine from yesterday. 16lb bird brined overnight, then spatchcocked and left to dry in the fridge for 24 hours. Then I cooked it at 385F in the Monolith. It took almost exactly 2 hours until the breast reached 140F, at which point I pulled it and let it sit. The breast topped out at 157F It came out absolutely perfectly. This was the first time I had brined a turkey and I will definitely be doing it this way in the future. Super juicy and really, really tasty. Turkey sandwiches for lunch today.....
  2. Actually - I did end up spatchcocking it once I took it out of the brine this morning. The backbone and giblets along with assorted vegetables, herbs and stuff are simmering away to make stock as we speak. Some for gravy, some to go in the roasting pan under the turkey with the wine. I'm going to use the same ceramic feet that I use with my pizza stone to keep the roasting tray off the heat deflector......and oh yes - there will be garlic and herbs and stuff. I am currently making stuffing with pork sausage meat, chestnuts, onion, herbs....
  3. Try adding a brown anchovy to that poached egg. There's something magical about that flavour combination. I normally do this with Veiner Schnitzel (although a fried egg with crispy edges rather than poached), but I am sure it would work just as well with a steak.
  4. Merry Christmas! I currently have a 16lb turkey sitting in a citrus brine here. I'll pull it out in the morning, then leave it in the fridge to air dry until Christmas morning. Then it's getting spatchcocked and cooked on the Kamado. I'm going to put a big roasting tray full of root veggies and white wine on top of the heat defectors so the juices drip into it..... Pics to come...
  5. Looks great. I have never made Meatloaf before, but that inspires me to try. I have made Scotch Eggs many times, but never on the K....I'll have to give that a go.
  6. :-) I am also in the UK, so I can definitely imagine your joy! I recommend a garden parasol to keep you a little drier - and an LED worklamp on a stand which can be had from Toolstation for £36. That way you can stay dry and see what you are doing.... A remote thermometer is also a wonderful thing as you don't need to go out to check. If I am cooking a pork shoulder I normally don't wrap it at all and will not open the dome once between putting it on and around30 minutes before it is done. Don't open the dome to spritz or anything like that - just put the meat on and leave it alone. "If you're looking, you ain't cooking". As for the cut of pork, exactly what you are looking for is a "neck end pork shoulder with the blade bone left in and the spine removed". Rind off - but keep the rind to make crackling. This cut of meat will typically run about 5kg and you'll need to speak to a proper butcher to get good quality cut the way you want it. You do want to leave the fat cap on. I cook at 110-130C until the internal temperature reaches 85-90C, then pull it and the latent heat will take it to 95C. Leave it to rest at least 30 minutes before you want to eat. Finally, you need to leave plenty of time. For a 5K piece, I will normally put it on the Kamado around 10 or 11pm. It will normally be done somewhere around midday the next day. When it's done, I wrap it in a double layer of foil, then some towels and then leave it to rest in an insulated cooler. It will stay hot like this for hours, and will be perfect for a meal around 3-6pm which gives you plenty of time to make sides etc....
  7. I missed this the first time round - but it looks great. Grilled cheesecake is a whole new one to me. Tell me more....
  8. A month or so ago I got a chance to pick up an entire beef fillet at an exceptional price, so I did.....and stuck it in the freezer. This weekend our eldest child came home from University, so I took it out and we have dined on beef fillet all weekend. The meat itself was Spanish, and unlike the young meat we tend to get here in the UK, this was from a retired milking cow about 8 years old. Once they are done as milkers, they put them out to pasture in the hills of Galicia and leave them to graze and reach a ripe old age. They get somewhat chubby and lay down some nice marbling and amazing flavour. Fillet can tend to be a little tasteless, but this is not the case here. Anyway....for the Saturday, I made Beef Wellington with half of the fillet which went down really well. Sadly, no Kamado involved. Then yesterday I cut the rest into steaks (I have saved about 8 ounces to make a spicy Thai Beef Salad with this evening). I made up a pink peppercorn sauce using all the trimmings from the fillet, shallots, brandy, beef stock, pink peppercorns and cream. Then I grilled up the fillets at about 700F. My wife made her famous chips (fries) and we had a nice green salad. Served up with a bottle of 2009 Beaune Premier Cru it was a wonderful way to finish off the fillet!
  9. I'm with @ckreef and @daninpdon this.....10 hours seems way too long for a turkey. Personally, I would be surprised if it took more than 3 hours and I would be really careful on the amount of smoke you use - maybe only use wood chips/chunks for the first 30 minutes. I can't see 2 full cans of cola staying in the bird's cavity either. I'd also crush the garlic and mix it with the butter, then spread that between the bird's breast and skin rather than just scattering it on top. Interested to see the results!
  10. Here's my random picture of the day....not cooked on the Kamado, but Beef Wellington with a chestnut mushroom Duxelles:
  11. Thanks a lot! To be honest, I have found Paella pretty easy to do on a Kamado. As long as you have the right rice (Bomba), excellent fresh seafood and do all the prep in advance it comes together without too much effort. I do it on direct heat, so you do need to manage your fire so it doesn't get too hot but that's about the most challenging part of it. And listening to the top vent so you can hear the soccorat forming is part of the fun!
  12. That looks great John. On my list..... Thanks!
  13. When I bought my Kamado (big Monolith), I went from 5 to 2. I had a Weber Smokey Mountain, a Bradley Digital Smoker, 2 Weber One Touch Kettles and a home built Tandoor oven. Now I have only the Kamado and the youngest of the Weber Kettles (The others are in the shed at the end of the garden, but don't tell my wife). The Weber has a full set of cast iron grates and is a nice grill in it's own right, but I haven't used it once since I got the Kamado. I'm keeping it as a spare in case we have Vegetarians round.
  14. That's a very nice looking meal - and I agree, a shame that you didn't make the deadline! I need to get some of this cast iron dishes you served the shrimp in.
  15. :-) No 4th of July either - I think that's more a case of you lot celebrating being free from the shackles of us lot! And thank you for the kind words and thoughts. Very much appreciated.
  16. :-) I live with several very big, very high energy dogs, so have multiple vets in my address book. They don't need shoed though which is a small mercy as they are already expensive enough. I just had 100lbs of raw chicken mince and green beef tripe delivered today to feed them!
  17. Here in the UK, Turkey is typically a Christmas Day thing. We don't have Thanksgiving for obvious reasons, so Christmas is the main "big meal" of the year. In our house, we often have rib of beef or goose instead, but Turkey is the de facto Christmas Day meal - just like Thanksgiving in the US. Anyway....I only got my Kamado back in the late spring this year and have never cooked a Turkey on it, so I thought I should probably have a test cook before we have the family over (11 in total - and respecting our current Covid rules) on Christmas Day. I bought a cheap frozen turkey from Lidl last week as a sacrificial victim. I've never had a frozen bird before as we normally get a local free range freshly killed bird, but it was £16 for 16lbs and should be ideal just to check timings and temperatures. This bird was "pre-basted" which I think means already brined, or at least injected to add weight to it. Anyway. I didn't brine it again in case it ended up way too salty. I will brine the Christmas bird with Hound's Citrus Brine, or a reasonable facsimile thereof. First off, it takes f**king ages to defrost one of these. 3 days in the fridge until it was properly defrosted. And even then, when I spatchcocked it there was still ice inside the body cavity. Bird spatchcocked and on the grill at 195C (385F) with a probe in the breast and one in the thigh. Nothing fancy, I just rubbed the skin with softened butter, lots of sea salt and black pepper. It's a big bird! My grill is 24" across the grate. 1 hour and 40 minutes later she is done. The phone pings an alarm as the breast meat has hit 68C (155F). I am shooting for a final temp of of 71-74C (160-165F) and know it will continue to rise, so this seems like a fair compromise. Now it's resting for a while. I've had turkey stock going on the hob for the last 5 hours using the giblets, backbone and neck plus some onions and celery. That will get turned into gravy with a roux and some white wine in a while. Some roast potatoes and Yorkshire puddings (strictly a "no-no" as they should only really be served with beef) and some veggies. We are self-isolating this week and next as my wife has tested positive for Covid (no symptoms). I have tested negative. So we'll be eating roast Turkey today, Turkey sandwiches tomorrow and probably Turkey curry the day after.....
  18. That looks great. I might have to get into the Farrier trade if that's how they get paid!
  19. Thanks a lot! The Almond tartlet recipe was: Shortcrust pastry (shop bought, but you can of course make your own) 4oz softened butter 4oz golden caster sugar 2 large eggs beaten 4 oz almond meal (I used Bob's Red Mill) 1 tbsp plain flour Beat the sugar and softened butter together until creamy, then incorporate the eggs, almond meal and plain flour. Spoon filling into pastry disks sized to fit your baking tray(s) - you can either do tartlets or one large tart. If you are doing one large one, you should probably blind bake the pastry case first. Then I added a Luxardo maraschino cherry to the middle of each one and some flaked almonds. Lesser cherries are of course available, or really any fruit you like. You could also put some jam/jelly in the pastry cases prior to adding the filling. Bake at 350-400F for 20-40 minutes depending on your oven/cooker arrangment. When cooked and cooled dust with a little icing sugar to serve. They were really good. Enjoy!
  20. This what my charcoal looked like AFTER an overnight pork butt cook. I basically fill it up right to the top of the wire.
  21. What John said. I have a Monolith Le Chef Pro, which is a 24" across grill surface. For low and slow I have my fan max speed set to 20%, the fan damper on the fan itself set to fully open and the top vent set to barely much more than a fingernail. Before I attach the fan, I light a small fire and bring the gill up to almost temp slowly. Then set the fan and normally use a few steps to get to the temp I actually want.
  22. Welcome! One tip on pineapple that works really well if you have a vacuum sealer is to cut your pineapple up and bag it with some rum in the bag then seal. The vacuum forces the rum deep into the pineapple so it becomes infused. It's then excellent grilled - but you do need to make sure it doesn't catch fire (too much). It's also good uncooked too!
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