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  1. Also use steamer pans as deflector come drip pans sometimes also. Cheap, veratile and reliable.
  2. This is the reason why I like the two tier grill that came with the Vision and is available after market. I just use pizza trays for deflectors. Remove with tongs and wave in the air to cool or drop on concrete floor risk free. Flip top shelf back for direct grilling of steak etc. No handling of hot parts.
  3. Just wanted to urge some degree of caution. I have used water pans but be really aware of the heat when opening. Got caught once by very hot steamy air.
  4. John I use a similar recipe for a quick Gozleme (sorta Turkish fried flat calzone). It works well for that. Fill with baked pumpkin cubes and fetta or seasoned mince and onion and fried on a skillet with a little olive oil. Will leaven but not bubble like yeast.http://cookalmostanything.blogspot.com.au/2008/11/gozleme.html?m=1
  5. If you get a belly with the skin on I often cut the removed skin into 4 inch squares then salt and leave on a plate in the fridge for around 3-4 days. Then build a medium lopsided fire in the kamado. Roast indirect and high until nearly fully rendered out then direct for the final minute or so. Tender puffy chicheron/crackling. The smaller pieces are easier to rotate and remove and achieve an even result.
  6. I understand you often get a few rocks when the charcoal is made from root material after clearing. All part of the variability of lump. I don't mind rock but prefer to avoid bags of crumbled shrapnel. Good extruded fuel will help you avoid rock but hard to find and a little more expensive.
  7. Have you tried a sprinkle of semolina on the stone and peel. Works like ball bearings for transfer and release and gives a little buffer from burnt or soggy crust.
  8. Looks awesome. If you take that tahini sauce recipe and thin it with a little water and give it time to disolve, it goes gangbusters in a grilled chhese with chicken. I often make them up with lebanese bread in a sandwich press. The tahini and cheese will melt together into an amazing sauce.
  9. Always feel them over to check for any bone fragments and gristle. Trim some fat off if it is really excess but dn't go to too much hassle.
  10. That looks pretty damn good. Got to try that.
  11. John Setzler I have cooked many meals from your videos with my boys, my brother and my parents. As we have learnt about kamado cooking and the unique flavours from charcoal, your videos have been a source of many ideas and new things to try. Funnily enough "out..standing" with your accent has become something of a catchphrase amongst us and is the highest one word complement after the first taste of something delicious from the kamado. It occured to me how small the world is with the internet now. When you started making these videos did you ever imagine a couple of kids in Australia closing their eyes and rolling their heads as they savour that first mouthful of kamado food, leaving a big pregnant pause and then saying "out..standing". Keep up the great work. You and have a growing fan base down here.
  12. Slightly overdone middle but note the crispy crackling skin. Still very tasty and tender. Lamb saddle roast on Kamado.
  13. From down under these reactions to lamb are interesting. Even here it is eaten more in certain regions than others and many migrant influences have been welcomed onto the menu. My boys and I have been exploring a range of methods beyond the classic leg or shoulder roast which are both great. Some of my learnings The fat takes a bit more to cook out than many other meats and can then flame up easily over hot coals once rendered. Cook high direct and reserve even a small indirect zone to let flames die down. Burp your Kamado if closed direct over coals. Other than that lamb and charcoal are great friends. The smoke from lamb fat makes for a great flavour. Arrosticini - little kebabs of lamb shoulder cubes cooked over charoal with just salt sprinkled on when cooking are suprisingly good when eaten sizzling fresh of the coals with a cold beer. The smell brings a crowd though. Great for parties. Many lamb chop cuts are great with an italian herb mix and a brush of butter. As a student I once lived near a butcher who sold just the fillet side of the loin (like the fillet side of a tbone) for cheap and ate oh so many penny sized steaks in this way. Those days are long gone buti made the most of it at the time. Greek seasonings and souvlaki methods are also great. Ask your butcher for bones (especially necks and leg bones chopped up) when doing a roast. Set them in a bottom rack pan under a roast on the Kamado to catch drippings, give you an indirect cook and extend your eventual gravy with the flavouring and volume from the marrow and drippings from the bones. I add a commercial demi glaze mix, lambrusca, worchester, garlic and a little milk to make a favourite gravy. Leftover lamb roast with this gravy makes THE best meat pies or makes very welcome warmed leftovers (sliced thin and warmed in the gravy) on fresh bread rolls. (also goes in a thermos!) Lamb saddle or rolled loin roast is an underrated roast imho. Mostly cut up here and sold as chops. If you debone the full cut and wrap the meat entirely with the fat and tie it you can render out the skin over high direct coals to get a crisp shattering skin then slow roast or smoke the internals to preffered tender doneness. Season with salt and pepper and ground sage and maybe a few italian herbs. You can fill the roast with stuffings like spinach, roast peppers and fetta as well. Versatile smaller roast for couples or you can do a few varieties for a crowd. Cheaper than rack but a little more than leg. Whole fillets and backstrap go well in sweet savoury asian marinades (such as hoisin, ginger, garlic and soy) over charcoal then rested and sliced to serve. Many thinly sliced cuts are great with chicken broth noodles. In Australia a classic old style 70's meal is crumbed cutlets using the rack cutlet and shallow or deep frying them. The lamb fat interacts with the breading to make a nice flavour. You can't eat them everyday but every now and then they are a delicious endulgance. When a butcher trims a rack ask for the fat cap that they take off. You can add it to burgers for flavoursome fat content or you can season it and cook it high direct all the way down to a piece of delicate crackling the taste of which you would not believe. True melt in our mouth. Some of the middle eastern foods made with cheap lamb or mutton are amazing as well. Kofta (small flat seasoned lamb meatballs) cooked over charcoal then served on a bed of turkish rice topped with an achile meze (salsa sauce of peppers, tomato, onion, chilli, pomegranate molassis (or lemon zest and juice)) is a hit at any gathering. The salsa flavour melts through the meat and then into the rice.
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