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Damn these were my best ever.
Left & right bone pulled out cleanly, the middle one clearly needed a little more time, probed tender but didn’t cut clean from the bone when eating.
Can’t wait to try them again.
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Reverse sear tomahawk came out great last night, finished the leftovers in some ciabatta for lunch today.
Beef short ribs went on 3hrs ago, hoping they are better than the last lot.
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Damn these were my best ever.
Left & right bone pulled out cleanly, the middle one clearly needed a little more time, probed tender but didn’t cut clean from the bone when eating.
Can’t wait to try them again.
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They look great. Where were they from? Did the last ones not work out so well?Originally Posted by Mj2k
Damn these were my best ever.
Left & right bone pulled out cleanly, the middle one clearly needed a little more time, probed tender but didn’t cut clean from the bone when eating.
Can’t wait to try them again.
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These ones were Costco, about £25 for 2 of these racks of 3 bones. This one was thicker than the other in the pack, considerably so.
Last ones were user error, I assumed single bone ribs would cook much quicker, but they didn’t go as fast as expected & my wife got hungry so ate too early.
I did wrap these to push through the stall, them unwrapped to get the bark back again & I dialled the temp down vs resting. With a rest I could have maybe had the middle rib bone pull out clean too.
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Aldi have electric cooler boxes coming back in this week. I only noticed on a camping trip this weekend gang you can switch them to heat/warm. Might be of use for the low and slow peeps
https://www.aldi.co.uk/electric-cool...18962666207100
Not sure if the link works but quite funny
https://www.instagram.com/reel/CqwG7...RlODBiNWFlZA==
It works and it’s a classic!
Something different for a warm summer evening on the big green egg:
Rosemary & Garlic Hassleback Potatoes (90 mins indirect at 450F)
Chorizo & Cheese Arancini (12 mins indirect at 450F)
Sardines marinated in garlic, smoked paprika and crushed black pepper (4 mins each side smoked direct with Whiskey Oak at 425F)
Washed down with an ice cold beer. Fantastic.
Ooooh, nice. Those sardines look lovelySomething different for a warm summer evening on the big green egg:
Rosemary & Garlic Hassleback Potatoes (90 mins indirect at 450F)
Chorizo & Cheese Arancini (12 mins indirect at 450F)
Sardines marinated in garlic, smoked paprika and crushed black pepper (4 mins each side smoked direct with Whiskey Oak at 425F)
Washed down with an ice cold beer. Fantastic.
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Does the half moon ceramic directly on the grill work as indirect then? For some reason I believed there needed to be air between the ceramic and the plancha (in your case).
That would be swell (Aldi Kamado cannot take half moon)
'Against stupidity, the gods themselves struggle in vain' - Schiller.
Good question. The first 80 mins of the cook was fully indirect, I only swapped to the half moon for the last 10 mins to give space to cook the sardines. It worked as I had hoped.
Binfield here, so close by.Something different for a warm summer evening on the big green egg:
Rosemary & Garlic Hassleback Potatoes (90 mins indirect at 450F)
Chorizo & Cheese Arancini (12 mins indirect at 450F)
Sardines marinated in garlic, smoked paprika and crushed black pepper (4 mins each side smoked direct with Whiskey Oak at 425F)
Washed down with an ice cold beer. Fantastic.
That looks fantastic - where were the sardines from? Struggle to find a decent fishmonger these days.
Please don’t say Smelly Alley!!
I have family in Binfield so often visiting. It's a small world!
I came across the sardines in the "when they are gone, they are gone" frozen section in Lidl. 1kg for a fiver. I also picked up a large box of huge Argentinian prawns which I did salt and pepper style on the egg which went down a treat but forgot to take photos (on a different day!).
Thank you.
'Against stupidity, the gods themselves struggle in vain' - Schiller.
Morrisons get some great mackerel in that go great on the egg. Might have to hunt down some sardines at Lidl
Indeed a small world! Bet they have now gone though, but will have a look on the off chance.
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As much as I hate the rest of the store, and their shoppers, their fish monger & butcher is worth the visit.
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Kamado Joe have 15% off at the moment for a Fathers Day promotion.
Tempted to get the Jr to add to my Classic 2, for camping/ when I need to cook more food for parties etc.
I quite like the look of the BGE Minimax, but they are significantly more expensive than the Joe Jr and arguably no better.
I went BGE as had 25% family discount at the time, for my XL and Minimax.
I’m not sure on the space minimax wise. Guess when I’m used to more grill area (XL and 3 burner Genesis) I find it rather small.
I’m either using too much charcoal and it’s too close to the protein, or too little and the whole grill is not direct. I’ve made the worst sausages in my life on the mini!
Reverse seared piacanha, bit too much meat at 1.3kg for the 2 of us. Impressed, but think I preferred the tomahawk. Something about searing the fat cap means there is a bit of a charred fat scent, tastes lovely but I needed a shower after the inferno!
Oh and for someone a year ago who hated mushrooms I’ve had them 2 nights on the trot, pan fried with onions and some soy sauce, they are a fantastic side!
Todays effort, leg of Moroccan lamb. Worked great in the spit.
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5kg of thighs butchered and marinading for another Kellybab tomorrow.
Plus this dry brining in the fridge for Sunday evening.
Garage freezer also now has space for another John Davidson order, can’t wait!
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Kamado Joe deals on a dobies if anyone is looking https://www.dobbies.com/kamado-joe--classic-i/5637834576.p
After how good the last one was, this just seemed to be tough; disappointment all round. Will try again soon though.5kg of thighs butchered and marinading for another Kellybab tomorrow.
Plus this dry brining in the fridge for Sunday evening.
Garage freezer also now has space for another John Davidson order, can’t wait!
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Yes, and I thought it was quite good. Proper decent sized chunks of charcoal. Only thing I wasn't sure of was that I thought there was a slight smell of sulphur during the initial burn, but it wasn't detectable by the time the food went on and certainly didn't taint the meat. Comparatively well priced too.
Was this the Chilla Grilla or the ACH-15 if you can remember, or still have the bag in the garage?
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I'll check tomorrow & come back to you
This stuff. In store but does not appear on the B&Q website
Thank you - in my head I had translated restaurant grade to be the Big K stuff, or rather I hoped it would have been.
Seen a few generic blue bags on amazon like that, I have just always stuck with my cubano . ACH-15 Big K ones, I know what I'm getting and how it works.
Cannot decided between the 2 though, cubano is more stick shape vs the lumps of the other.
It seems to be a mixture of stick and lump stuff. It may not be as good as the BigK (not having tried that yet), but it's a major step up from the floor sweepings most generic charcoal is.
Yes, the bags of supermarket dust disguised as charcoal from Big K is shocking quality. I guess though that in a world of seeing it as just charcoal nobody loading it onto the shelves really cares about it being not thrown about.
Reminds me I need to order some more else risk running out in the week!
I had to get some from the supermarket- garbage.
I’ve not used it for years, needed some to just get me through a cook. Gave it away after as was so poor quality and tiny tiny pieces.
Cheeky Tikka on the rotisserie last night.
Came out great but too much liquid in the marinade as you can see where it extinguished some charcoal.
Nice colour on the tikka; is it marinated for long?
Cheeky Tikka on the rotisserie last night.
Came out great but too much liquid in the marinade as you can see where it extinguished some charcoal.
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This was overnight & also using some Indian red powder dye.
This was the recipe, no milk next time, just blitz it all and pour over.
150g Greek (or plain) yoghurt
2 tbsp vegetable oil
2 tbsp fresh lemon juice
3 cloves garlic (chopped)
2 tbsp fresh coriander leaves (chopped)
1 tbsp tomato paste (double concentrated)
1 tsp mint jelly (NOT mint sauce in vinegar)
2 tbsp tandoori masala (see here: http://www.curry-recipes.co.uk/curry...p?topic=1514.0)
1 tsp mild curry powder (any decent one will do)
1 tsp cumin powder
1 tsp garam masala (any decent one will do)
1/2 tsp salt
2 chopped red chillies (optional)
Approximately 120ml milk
1/2 tsp red dye (optional)
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Ah interesting, I have always wondered how the vibrant red colours were done.
We’’’’re away for a few days glamping and each site has a fire pit; not something I’ve used before but a fun way to cook.
I added more logs to cook on in the end as it wasn’t hot enough otherwise and really smoky. Would be interesting to play around with it a bit more
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Some pork belly burnt ends at the weekend
Can I suggest you add papaya paste to the first marinade.
For texture / reduction in it? Never heard of it in a tikka before; thanks!
BBQ Land currently have the Kamado Joe classic 2 for £989 which seemed like a very good price, so I have ordered one!
https://bbqland.co.uk/collections/cl...-kamado-joe-ii
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Papaya contains an enzyme, called papain which breaks down proteins and tough muscle fibres in meat. It takes a tough meat and makes it soft and juicy.
It’s how Indian restaurants are able to take fairly tough cuts of meat and make them super tasty and juicy.
If your bbq exposure the outer to the heat sealing it through caramelisation the inner part cooks through conduction and is not the best way to remove the tough collagen and fibres. Marinade in papain before stacking your skewers will break it down but also self basting.
Sale on the SNS travel grill here
https://www.tbbq.co.uk/shop/slow-n-s...-kettle-grill/
Also a bundle with a cover and plancha here
https://www.tbbq.co.uk/shop/slow-n-s...e-grill-combo/
Here's mine in action
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^ no ceramics there, get out of here lol.
Good looking food though!
I just assumed they used Rajah meat tenderiser!
I’ve used kiwi and pineapple before, but not papaya. In fact many others aside from papaya. Seems an expensive fruit choice or perhaps only in supermarkets.
Lol, I got carried away, meant to put it in what are you cooking
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Same enzyme ( I think). I purée it and use 1 Tablespoon per Kg so price not a big issue.
Will give it a go next time for sure. Always good to mix things up a little.
Latest meat delivery.
Can’t wait to do the ribs at the weekend.
Pizza night!
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