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For those in the Southern Hemisphere, Christmas is a time of scorching temperatures. However we are still exposed to the familiar tunes and culinary desires of a Northern, cold Christmas. With temperatures at 40 degrees C (104 Fahrenheit) turning on the oven was not a favourable choice and so placing big bird in the Kamado was the sound choice. Only had a KJ for a couple of month now, and the first time I had ever cooked a turkey (regardless of cooking appliance). It was a success!! Some say I’ve now graduated to an adult now that the bird has been conquered, albeit 15 years later than planned. With my wife being pregnant I took the road less travelled for my family by not stuffing the bird with the risk of listeria etc and instead I lightly filled the cavity with the aromatics (onion, garlic, lemon, sage, oregano, rosemary) from the brine mixture. The quality of the KJ resulting in a more consitent temperature throughout the cook and the fact the bird wasn’t stuffed resulted in a much quicker cook than expected. Meater sounded the alarm to this news which allowed me to save Christmas. Meater has caused controversy in this forum, but so far I can’t fault it. Happy Cooking!