Reply With QuoteI’ve just ordered some of these to cook on the Bank Holiday next week.Originally Posted by Corporalsparrow
How many people would they serve? It says 6 ribs; is one enough?
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Ha, I’m the exact opposite- I went with the Koda as I can’t see myself using the wood fired option. I got the 16” as I didn’t want buyers remorse.
I asked about the pork as it did look more sliceable than shreddableFrom what I understand pulled pork needs to get to 92-95C (200f) to break down properly. I’ve only done one before though so still a newbie to very long cooks
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I’ve just ordered some of these to cook on the Bank Holiday next week.
How many people would they serve? It says 6 ribs; is one enough?
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Looking at getting a kamado for the summer but unsure of sizes. I'd ideally just use it for low and slow cooking (have a Weber Kettle for sausages/burgers etc) and was wondering if a mini kamado (i.e Joe Jr or similar) would be sufficient?
It served 7. Carving board licked clean. But there was a massive mac & cheese (made with cayenne pepper, Monterey Jack and evaporated milk - dynamite) and lots of other bits.
Nice; I’ll do some sides too. Thanks
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With Farmison having called the administrators in the Thursday before Easter (was wondering why everything was out of stock!), I have placed an order with John Davidsons butchers in Scotland.
The beef page alone is like food porn, some amazing cuts on there. Toyed with Hixson, but the minimum order cost was a challenge with my freezer space!
Delivered this morning. Can’t wait to get cooking with it. Pork belly for Sunday, although 2.25kg is a little on the large side for the 2 of us!
Up early this morning to smoke a brisket from Swaledale Meats.
Damp and cold conditions mean the kettle takes a lot longer to get to temperature so factored that in. It's taken me about 60 mins from lighting to get to temp. 240 or 115
Hoping for a 7 to 8 hour cook and then 3 hour rest.
Will foil boat it at 170ish.
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Brisket on a kettle, a labour of love! I remember my first 12hr cook of pork shoulder on one & being on hand to keep topping fuel up and monitor temps!
Eventually upgraded to a similar system to what you have there. Think mine was called something like a smokenator or similar.
Look forward to seeing the results. Brisket is something I’ve never mastered.
Sainsbury’s have their bbq range in certain stores again it would appear. Couldn’t resist picking up some short ribs.
I went for the Classic 2. i have had it for 3 years now, it is plenty large enough to cook for a family of 4. I got rid of my webber kettle as the Kamado does a better job of even just grilling. I do smoke a lot overnight as well. The larger big Joe is large, you can cater for very large parties. But take into account the amount of fuel you need, although there is a lot of reuse of charcoal, once finished cooking just shut it down and you will have charcoal left for the next cook. It really is about how many people you want to cook for :)
@Mj2k short ribs are lovely, will need to have a look in Sainsburys, I noticed in Morrisons they sell Boiling Beef which is short ribs renamed apparently.
This is the Slow and Sear from SNS, makes things a lot easier, sitting at 262 now for 90 mins and should get 8 hours cook time.
foil boat now at 166 at the thickest, aome parts reading 180 but foil around them to protect the thinner edges.
No spritzing, just salt and pepper.
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That’s looking so good, can almost taste it from here. How many you cooking for? I want to try a proper big hunk of meat, but also don’t want to invite a lot of people around to humiliate myself with a failure lol.
I’m struggling to work out my cool time for individual ribs. About 800g each, seeing recipes from 4hrs to 8, I’m thinking despite the heat having access to the edges that it’s still going to take a good 7hrs.Despite the lack of a crust, this 9.5hr beef rack cook was the greatest thing ever to have been consumed by a living being.
Any thoughts?
What temp did you wrap them at?
Looks like we’ve got some epic cooks coming this weekend. I’m interested to see how the brisket comes out; it’s on my list of things to try.
I’m doing these ribs on Monday; I’m hoping to get them going early in the morning for a 3pm ish meal. I bought 5kg of chicken thighs too for a big get together we have on the 8th May, so I may do a smaller kebab to go with the ribs along with a couple of whole bbq’d cauliflower. My plan is to do them with truffle butter. Bit of an odd mix of food, but I’m ok with that as long as they’re all nice!
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Yes, full cooking details - time, temp, wrap and rest time if you can remember it please! I just reread your post and saw it was 9.5 hours; did that include the rest?
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No sliced photos, rested for 2.5 hours in a cool box after coming off at 3pm.
Decent bark but could have done with a longer rest at a higher temp in a better coolbox.
Cooked for 4 adults and 3 kids, loads left over would have fed another 4 adults easily.
It was 2.7k before the cook.
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Last edited by Bruce; 29th April 2023 at 21:34.
Looks great; how was it?No sliced photos, rested for 2.5 hours in a cool box after coming off at 3pm.
Decent bark but could have done with a longer rest at a higher temp in a better coolbox.
Cooked for 4 adults and 3 kids, loads left over would have fed another 4 adults easily.
It was 2.7k before the cook.
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It went down well with all, being critical it could have been wrapped in butchers paper and spritzed with acv.
I tried to get a crusty bark and succeeded without any spritzing but I thought some edges were a little over.
Maple and oak were the wood choice and this was lovely without overpowering the meat.
We’ll, this was awesome- Before:
After:
Luckily they must be quite forgiving because I completely messed up the cook. Started at 6am, meat on at 6.45 and it cooked really fast, by 9 it was saying there was only 30 minutes left. Also, the grill seemed to pick up heat from nowhere, not sure what was happening.
So I took it off the grill and wrapped it coated in beef dripping that had been in a foil container in the grill too. Left it there for a while so that I could get the grill temperature down, then put it back on the grill wrapped in foil. Meater then told me the cook would take 3+ hours to finish, so I unwrapped it and finished it off; rested for an hour in a cool box.
Anyway, long story short I messed up the cook but they tasted phenomenal
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Look really good. I am doing 2 single bones on Monday so no idea on timings as the range is so massive!
This did arrive yesterday following a heads up from Nic about the incoming price rises. Annoyingly my earlier generation cast iron doesn’t fit in it, so seeing if my car mechanic can grind a bit off for me.
The slide away top level is a great (grate) idea vs my makeshift second level I’ve used for the last 7 years.
Picked up this guy of the back of a house purchase. Looking forward to reading back through this thread for hints and tips!
Good luck with the ribs; at least I found you can mess it up and they’ll still taste good! I did spray mine often with a mix of apple cider vinegar, balsamic vinegar, beer and oil.
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Lots to learn here and on YouTube. A decent temperature probe is a good accessory to start with.
Picked up this guy of the back of a house purchase. Looking forward to reading back through this thread for hints and tips!
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Anyone used the reasturant grade lump wood from B&Q?
No, I always order restaurant big k from Amazon.
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I order direct from big K
'Against stupidity, the gods themselves struggle in vain' - Schiller.
Picked up a cheap pre-owned Aldi mini-Kamado for doing smaller joints and gave it a try today.
Stuffed pork shoulder with sage & onion rub.
About 1.2kg, about 75mins at around 240C. Internal temp was between 190-200f at various points. Will be having it later with sourdough and coleslaw… but had to try a little bit to test it… lovely.
Andy
I have never noticed it before there was a big pallet by the door.
One from today.
2.8kg leg of lamb
Egg set to 300, drip tray filled with water to retain the moisture, cooking indirect.
Internal temp up to 140 at 2.5hrs, foil wrapped for 20 mins
Carved & served with minted salad on Nan bread.
Happy with the result so far .
Great to see more photos of the cooks!
Surprised pushing 200F in places it didn't pull apart vs the slice.
Have never tried a stuffed shoulder, equally never tried the hot & fast vs low & slow I always do.
Assuming you are cooking in F?
Looks lovely - always struggle with size of meat give there are just 2 of us; luckily I love leftover meats.
Do you think that would work as a drip pan on the egg? I might try a 60cm one rather than having rectangular pans that don’t quite catch everything.
I have a 45cm in my XL and believe a 25cm in my Minimax. I did try my 50cm but wanted to line with foil for easy clean up & it was too large for my Costco large foil.
If you go wider than your deflector, you are going to heat the tray with direct heat from below which will likely cause some nasty smoking from the fat or juices that has dripped in it.
I used to use black steel pizza pan that was 48cm and has been great over the years but finally is too rusty.
Top tip is to use some filled up or squashed pits if foil under the tray too. It lifts it off the deflector, again lowering the direct vs radiant heat it is subjected too. I’ve had the same bits for 7 years and only just replaced them when I moved to these new stainless trays.
As you say, so much more convenient than a rectangular tray in a round grill. I have no clearance issues in either egg, or when using the eggspander set up.
Thanks for that, I hadn’t thought of the potential for direct heat if it was bigger than the deflector plates. A re measure is required!
If you have a large, probably 35cm looking at the official BGE disposable ones, but you might be able to get 40cm in there when you measure.
Ok this was the gas not the egg, as I was collecting my car from a service and ran out of time to light it.
Usually I make my own burgers which are so much better than shop bought ones. These are 1/2lb brisket burgers from a butcher in Scotland and have blown me away with the flavour.
Cooked slightly pink at about 155F, so moist. Will be filling the freezer with these and their rib cap burgers too. Very impressed, certainly the best burger I’ve ever cooked at home and k make a good burger!
Local butcher to me does ribcap burgers and they are delicious.
https://butcherfarrell.co.uk/shop/45...b-cap-burgers/
Last edited by Middo; 15th May 2023 at 23:13.
DOMINOX Blow Torch, Creme Brulee... https://www.amazon.co.uk/dp/B09M8N59...p_mob_ap_share
Just bought and used this for the first time.
No lighters or other stuff needed. It is a monster, and I thought my TS8000 was a weapon for lighting charcoal.
No way am I going to be able to use that indoors to sear anything though, accuracy is not it’s strong point!
I use a hot air gun, double use, paint stripping and charcoal lighter, takes a couple of minutes but quick enough.
https://www.screwfix.com/p/titan-ttb...gun-240v/544vv
Apologies…I’ve been away from this thread. Looks amazing…really fabulous…so much so that I’ve just ordered another rack for this weekend. And a lamb shoulder. And a spatchcock chicken. The spray sounds good, care to share details of that? I’d like to give it a go.We’ll, this was awesome- Before:
After:
Luckily they must be quite forgiving because I completely messed up the cook. Started at 6am, meat on at 6.45 and it cooked really fast, by 9 it was saying there was only 30 minutes left. Also, the grill seemed to pick up heat from nowhere, not sure what was happening.
So I took it off the grill and wrapped it coated in beef dripping that had been in a foil container in the grill too. Left it there for a while so that I could get the grill temperature down, then put it back on the grill wrapped in foil. Meater then told me the cook would take 3+ hours to finish, so I unwrapped it and finished it off; rested for an hour in a cool box.
Anyway, long story short I messed up the cook but they tasted phenomenal
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Sounds good, plenty of meat!
The spray is something that I see in lots of BBQ YouTube videos, possibly more in US ones? Anyway, they appear to be a 1:1 mix of apple cider vinegar and something else, water, beer, apple juice. So I just put some stuff together, probably 1:1:1 apple cider vinegar, beer and balsamic vinegar plus a bit of vegetable oil. Not sure why I added the oil but i thought it would be a good idea to keep things moist. I added balsamic vinegar because I ran out of cider vinegar, but I also thought it might add something nice to the ribs.
Basically cook for a an hour or so until things start to get a bark, then spray liberally every hour, especially on any corners that might be more likely to overcook.
Did it do anything? I don’t really know as I haven’t compared with vs without, but given how the cook went I think it helped
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Beer can chicken tonight, chicken done now cranking up the temp to crisp off the jackets. Yummy.
Looking good!
Is that the Fireboard controller? Looking to upgrade my Pitmaster IQ110 after 10yrs of loyal service.
Yes it is, great bit of kit, I've got the blower which goes with it which is superb for maintaining temp on long cooks.
Excellent to read. Yes, I saw the blower was an additional element to it which seemed strange to have a set up without it….rather pricey just for a temperature measuring device!
Phah home brews the way to go ;-)
Clearly I did not set my temp accurately last night as was tired and wanted to get to bed.
3kg shoulder has been on for 14hrs and still stalling, fed up with it & wrapped it.
Looking at the heater log my ambient was 210F for a while not 235F I wanted, noticed the bark was not as well formed as usual this morning.
I am out of my usual routine as the people we are entertaining have a small child so eating 2+hrs earlier than usual.
Am now waiting for the ribs to overcook !
Just popped this on the BGEgg.
1.5kg Beef roasting joint, oiled & seasoned with Gaucho rub.
Egg temp at 275f, monitoring with my new-to-me Inkbird IBBQ 4, set to 120f internal temp.
Jacket spuds , corn cobs, veggie kebabs & salad to accompany.
Obligatory Tyskie rehydration fluid in the fridge.
Pleased with that one.
Looking good there! Got a tomahawk salted and drying in the fridge for tomorrow, will be serving with chimi.
I’m assuming with the dry gaucho rub that you can’t finish with a hot sear after bringing it to temp?
I’m going for cooking the tomahawk indirect to 49C and then rest for 10-15 mins while I get the egg searing hot to finish.
Love the fact you bbq in F, most of mine on a bbq is F as was the only real recipes back in the day available and still cook low using F.
For steaks I’ve grown up in C, so am all over the place to be fair - one Thermapen works in F, the other in C haha.
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