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Alekto

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

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  1. 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.
  2. 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
  3. 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
  4. 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,
  5. I ended up taking the leftovers into work for my colleagues to try - the tray was emptied in less than 30 minutes!
  6. 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...
  7. 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.
  8. 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.
  9. 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.
  10. The fermented red beancurd is available either as chunks or as a sauce - I use the sauce as it's easier! (But the chunks have a stronger flavour.)
  11. For Chinese BBQ I tend to use honey powder (I get mine from a Korean grocery) rather than liquid honey as I have found it more convenient for marinades as it seems to adhere to the meat better (but YMMV). Also a lot of traditional Chinese BBQ tends to use Maltose as the sweetener in the marinade, so if you can get hold of that, the taste tends to get closer to what you'd buy from a Chinese BBQ shop. Another unusual ingredient that's usually difficult to find outside of a specialist Asian grocer is fermented red beancurd. Used in limited quantities it adds an umami funk to BBQ as
  12. It did taste pretty good! The sweetness from the Hoi Sin, Sugar and Honey was offset by the funkiness of the Fermented Beancurd. I did add a single chunk of oak for a bit of background smokiness. I primarily cooked it to cut and freeze in about 2oz portions - it's a good standby to have available to add to fried rice or noodles.
  13. The debut cook for my KJ jr. 2'' thick slices of trimmed pork shoulder marinated for 36 hours in a mixture of Shao Xing, Dark Soy, Sugar, Honey Powder, Hoi Sin, Garlic, Five Spice and Fermented Red Beancurd, then cooked low and slow over a water bath for about 4 hours until it reached 170F.
  14. Zdrastvootye from London! I use a Monolith kamado and have found it very efficient, so hopefully it will cope with your cold winters. Haven't had the chance yet to visit any of the 'stans, but I've travelled a lot around the Middle-east and Northern India where very simple grills produce some amazing street food.
  15. Unfortunately my parasol has become somewhat saggy since my cats have decided that it makes a great summer sun hammock. Rain + Sagging Parasol + Wind = Overhead water reservoirs that overspill, usually on me!
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