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Alekto last won the day on October 30 2021

Alekto had the most liked content!

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  • Location:
    London, UK
  • Interests
    Cooking; Gardening; Travelling
  • Grill

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  1. I work as a butcher and we dry age beef on site up to 45 days. Our DA cabinet is set to 0 C with a target humidity of ~80%. If the humidity gets too high you end up with excessive mould growth. Also, if you are aging at home, remember to check your meat thoroughly before starting to age it for any splits or punctures as mould/bacteria will be able to gain access to the centre of the meat. External mould can be fairly easily trimmed away. Excising an area of mould from within a joint *can* be done but generally damages the presentation.
  2. A friend gave me a huge bag of quinces from her garden a few days back, so I decided to have a go at making Quince Jelly which I've often enjoyed as part of a cheese platter but never attempted myself. Once it's cooled and set (assuming it does!), I'm looking forward to seeing how it's turned out.
  3. The only other thing I would suggest - previous posters have covered pretty much everything else! - is to make sure you've got a decent knife or two that are comfortable to use. You'll get a lot of mileage out of them in the kitchen but you'll probably also get as much use from them in prepping meat etc for the kamado.
  4. I've worked as a butcher for nearly 15 years and the boning knives we use at work cost ~£10 each (about ~$13 I guess) from a catering supplier. They're not any particularly high grade steel, but they take a good edge easily (though need to be honed and re-sharpened on a regular basis). As other people have already said it's important to keep the knife sharp. We have to replace them every six months or so as the blade profile wears down. They also have to be sturdy enough to go through a commercial dishwasher (it's the easiest way to meet food hygiene requirements, though not something I'd ever do with one of my own knives at home.) The handle is as important as the blade. You need to make sure it's comfortable in your grip. One of the things I look for in a boning knife is decently grippy handle with a substantial bolster to stop your hand accidentally sliding down on the blade. (When you're working on a joint for any length of time out of refrigeration, contact with the fat can make your grip greasy and slick.)
  5. I grow jalapenos in my greenhouse (along with other chilli varieties) - the summer in the UK has been known to be un-cooperative with regards to growing chillies outdoors! As jalapenos tend to be quite thick skinned I cut them in half before putting them in my dehydrator. Once they're dried I'll periodically blitz them into powder for a rub which has been my default routine for several years. On a couple of occasions last year I tried to smoke them on my kamado to get chipotles but each time ended up with dried chillies where any heat or fragrance has been entirely overwhelmed by smoke, so as this year's chilli crop start to ripen I'd be very glad to hear from other people what's worked for them.
  6. Last summer I had a major (and waaay overdue) kitchen clear-out. I found a 4lb joint of Aberdeen Angus Fore-rib at the bottom of the chest freezer with a sales ticket dated 2012! Defrosted it and checked it over thoroughly before deciding to cook it - It was still good.
  7. Got my first shot of AZ about 3 weeks back - before the current panic about blood clots. I felt pretty miserable for 48 hrs with pseudo-flu but that was all. A lot of the people I know who have had AZ seem to have had a similar experience.
  8. There's a vendor on eBay in the UK who fabricates steel deflectors and griddles - might be worth a look. I got a split griddle/plancha from him for a KJ jr. littlearthur0 on eBay
  9. It depends a bit on how big the squid is, but I'd recommend a very fast high temperature cook. Overcooking makes squid rubbery. The most straightforward way would be to clean the squid (or ask the fishmonger to do it for you), separate the tentacles and open up the hood. With small squid I'd cut the hood into half, with bigger squid go for large, bite-size portions. (If you want you can score the inside of the hood in a criss-cross pattern with large squid - makes it prettier and helps it hold a marinade/sauce better) I like to toss the squid portions in oil with crushed garlic and finely diced chillies, then cook at high temperature for just a minute or two on a griddle top or in a basket. Fresh squid will curl up as it cooks. Dress with lime juice, salt and pepper to taste.
  10. Thanks for all the great suggestions. I'm not going to stop cooking a brisket joint just because we're in lockdown, so having a variety of ways for us to enjoy it afterwards is really useful,
  11. I ended up taking the leftovers into work for my colleagues to try - the tray was emptied in less than 30 minutes!
  12. Happy New Year everyone! My first outdoors cook of the year as my day off has finally managed to be bright and dry - and brisket has just gone onto a 25% off promotion at work! London's in lockdown so even though I grabbed the smallest brisket in the delivery, I'm still going to have a *lot* of leftovers as there's just the two of us. As you can imagine, I'm looking for inspiration as to what I can do with those leftovers beyond the ubiquitous sandwiches and chili...
  13. Try mashing the black garlic then stirring it into mayo or creme fraiche - makes a great dip or condiment to accompany steak, burgers, baked potato etc.
  14. I've done a 2lb-3lb joint of Cornercut Topside (which I think is the UK version of that cut) a few times on the kamado and it's worked out really well. I got the kamado stabilised as low as I could (about 175F) and cooked the meat really slowly until the core temperature reached 125-130F. After that I took it off, opened the vents to bring up the temperature, and put the joint back on for just a few minutes - enough to get some good colour on it - then let it rest for about 45 mins before carving.
  15. We sell both Short Ribs and Back Ribs - the Short Ribs are nearly twice the price, but are much meatier so those are the ones I always recommend when people ask for beef ribs for BBQ. The Back Ribs can be BBQ'd but when we do the butchery, we're aiming to take them off cleanly so there's seldom much meat left on them. They're great as a component in beef stock - I typically use a mixture of back ribs, ox tail and lean trim when I'm making stock.
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