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pjm1

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pjm1 last won the day on October 15

pjm1 had the most liked content!

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  • Gender
    Male
  • Location:
    Scotland
  • Interests
    Cooking, hillwalking, camping, bushcraft, photography, rock climbing
  • Grill
    Kamado Joe

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  1. 100%! I've been cooking "traditionally" for donkeys years and still learn something new each time. I've just finished a roast dinner (beer can chicken on the kamado!) and my carrots were under which was something I'd not normally get wrong but just dropped the ball on... next time I'll make sure my carrots will be on point but will probably mess up slightly on something else. Cheers! Edited to add: here's the roast from tonight. I was really pleased with the beer can chicken results - incredibly moist and could probably have taken the legs another 10 degrees higher (they were at 75C) but then would have lost a bit from the breast... it's always a dance! I did the roast potatoes in the indoor oven but the sausages and chicken were kamadoed... and all the better for it. I have to say, beer can chicken is a REALLY tight fit in the Joe Junior!!
  2. Ha, yes I think she has now associated the dinky red egg with meat coming out some hours later. So she tends not to stray far when I get the cover off!
  3. Thanks folks... it's still a steep learning curve but appreciate all your kind words. JeffieBoy - I'm still too nervous to stray far from the grill at this stage. However, I'm doing 3-2-1 pork ribs right now and even though I'm checking the temp every 30 mins or so, it's staying rock solid so I'm sure I'll get there eventually and be confident enough the temp will hold.
  4. We had a family trip down to Dumfries & Galloway earlier this week and took the Joe Junior... but we arrived to find the cottage already had a kettle bbq so probably could have got away with just using that! Nah... I wanted to take the baby kamado on its first road trip There was a lovely butchers in the nearest village who provided some tasty meat - a couple of thick cut ribeye (about 1.5-2") steaks and about 1kg of pork loin. I really wanted pork shoulder but I had to take what he had in stock that day. I had a simple salt, black pepper, thyme, and marjoram rub in mind for the steak and something a bit more considered for the pork. The area is famous (at least here in Scotland) for its beef and the forequarter that greeted me when I walked into the butchers did not disappoint! He was off to cull some deer later that week but sadly we'd be away before he had fresh venison in stock :( First evening's meal was reverse seared steak - with the grill running at about 250 F with a foil pouch filled with oak shavings (from the logs I was burning in the woodburner inside). I took them to 49 C internal and then got inferno mode (thanks Smoking Dad BBQ!) going to sear them on the CI plate. I really could have taken the griddle plate hotter but we were hungry. Served with some fries and broccoli. While doing the low & slow part of the reverse sear, I also threw a peeled head of garlic on to smoke for the following night's meal. I've worked out I can mock up a double diffuser in the Junior to help protect the underside of my cooks from too much direct heat. I use the little baby heat diffuser, directly sitting on the kick ash basket handles and then place my CI griddle on top of the upper part of the firebox. I don't use the Joe Junior rack & diffuser holder thing. I then place the SS cooking grid on top of my CI griddle which raises the meat just enough away from the hotter CI surface. Requires a bit of fiddling but seems to work and definitely protects against the heat that left the underside of my first couple of spatchcock chickens a bit toasty. The second dinner the following night was roast pork loin at the request of my daughter (sausages for my son who wanted his pork in a different format!) stuffing balls, a smoked garlic sweet potato mash and the rest of the broccoli. I also made a quick gravy back inside for the pork as I find loin dries out quite easily, even when treated carefully. I butterflied the loin out, put a herb rub and lay so rashers of Ayrshire middle bacon over it and then rolled back up. I diamonded the good top covering of the fat and got it on the grill at about 250 F with the intention to let it rise to about 300 over the cook. After 20-25 minutes I added the sausages and stuffing balls and took the internal temp to about 165 for the loin. I needed to quickly sear the fat for presentation purposes but otherwise was happy with the cook. So, four cooks in now with the Joe Junior and it feels to be going well - I'm loving the stability of the temperatures so far. We have Korean/Japanese/English friends coming over tomorrow and I'm planning on doing teriyaki pork ribs and beef short ribs. Building up slowly to probably a pork shoulder towards the end of the month!
  5. I bet that was tasty! Halibut really is the prince of fish... delicious. The resolution on the top photo meant I couldn't tell if there was perhaps a tiny bit of "seepage" from the halibut? It's an issue with some of the salmon I get here (ironic, given it's something Scotland is famous for!) and my workaround is to lightly brine the fish for 20 minutes or so. It firms up the flesh and definitely does reduce the oozage. And sorry if teaching to suck eggs! That's a yummy dinner you have there.
  6. This is FAB! I'd love an update of how this went... maybe someone can pluck up the courage to try making surstrsömming?!
  7. That’s the funny thing though - it would be classic presentation to serve it crispy skin side up… but the star of this show is the delicious smoky and gently charred flesh so I think it would be travesty to flip it over!!
  8. That looks fab, Jark! I’ve never done any VF despite Italy being a lot closer to me than you guys! (Oh and living there for a couple of years a long time ago!). My pic was just a quick trip up some sea cliffs on Skye, a fab island a few hours north of me off the coast of Scotland. I reckon I’d demolish a big plate of those chickpeas after doing either of our climbs!! I’ve been switching to black beans recently (more generally) and wondered if you can do anything similar with them in terms of seasoning and roasting?!? I’ve tried butter bean hummus and it wasn’t quite right so not all beans are equal!
  9. That looks amazing! I love sous vide for meaty fish like that, perhaps with a butter baste or sear at the end... but can't fault the execution here.
  10. Wow, that's a great idea, Jark. I love roasted chickpeas! I would have thought if you have one of those pizza crispers (the mesh circle) you could spread out a single layer of chickpeas and put that into the Joe. Not as good as you don't get the constant tossing, but you might still get the same smoke effect.
  11. Thanks GG - will take a look at that channel! Thanks Len. It's all a learning experience for me at the moment and great fun as such. Just to try something different - we were having sausage & mash last night so I decided to "oven" cook the sausages in the kamado. My parents are here at the moment, so I was cooking for six. Deflector was on and just started the fire with the remnants of charcoal from Tuesday evening's cook. I even found a small rack that seems to serve as a grill extender and allowed me to throw some baked potatoes on for the last 15... (that's how I make mash - put skinned baked potatoes into a ricer). Sausages may have gone slightly over but everyone was happy and I got to use my junior joe in a different way again!
  12. Thanks! If I had more time I would have brined the chook overnight. The underside was a bit overdone - need to get my CI griddle under my rack as well perhaps as a second heat deflector??
  13. Well that was a surprise… the Kamado arrived this afternoon! Ordered it on Sunday and it was supposed to be a 3-5 day delivery. Result!! Thanks both! Did my first cook this evening (obviously!) - a roast spatchcock chicken, of course I was racing to get it on the table for 7:30 (we have two junior school kids) so didn’t mess around with any fanciness - just carved it up and enjoyed! Was surprised to see a hint of smoke ring given how short a time it was in the Joe and I didn’t use any smoking wood. Breast was at about 67 and legs went up to 75-80 which was surprising as I struggle to get such a temp differential in the oven… result!
  14. First (non introduction) post on this site... Hi everyone! I've been sous viding for years and I've come to the conclusion it's 100% this. As with all techniques, SV works really well for those dishes/situations that accentuate the benefits and don't lose anything in the mix. Mass prep, check. Need for precise temp control (+/- 1 degree), check. Sous vide retains so much moisture (which is good, in principle) but simply doesn't fit with a steak, for me. I want serious maillard, juiciness and nicely seasoned meat. Tenderness is a bonus but will depend on the cut and can anyway be "cheated" by slicing on the bias before plating. SV helps with some of this but the wetness of the product, even after patting dry, counts against maillard and John's point about pre-seasoning is spot on. I'm a big SV fan for many, many things (confit legs anyone?) and I love experimentation, but it's hard to beat a well pre-seasoned, reverse sear steak to simply nail everything.
  15. Hi all, I'm waiting for my first (but hopefully not last) Kamado to arrive later this week... a Junior Joe. Google found me this site last week and I've been down the rabbit hole ever since BBQ is something I've dabbled with over the years: progressing from a cheapo trolley BBQ to a 57cm Weber kettle and now my first ceramic baby. I've managed a bit of low and slow (ish) on the kettle, but temp control was a wee bit challenging, especially for brisket. I can see a Big Joe III on the horizon maybe next year if the experiment with his smaller brother goes well! The weather here is frequently wet, rarely brutally cold but equally rarely hot and sunny... so the prospect of keeping myself warm next to a kamado is appealing! I have a spot undercover for my Junior Joe, but that depends on the direction of the wind I guess. I love experimenting with cooking: I've been into sous vide for a good few years and spent a couple of decades now teaching myself as much as I can about classical French cooking techniques. The great thing about learning the "old ways" is it gives you a great platform to create some "new ways". I'm hoping BBQ will be similar over the next couple of decades! Other food-related things I enjoy... curing my own bacon (British style, i.e. cold smoked or unsmoked), the science of cooking and sourdough - bit of a link between all of those, I guess. The next rabbit hole will probably be fermentation, especially fermented hot sauce which I love... Looking forward to learning much, much more here and interacting with you all. Thanks for the great content so far!
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