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Showing content with the highest reputation since 07/05/2021 in all areas

  1. dont know anything about the bbq you mention but for that money you could get yourself a new weber 57 master touch, can cook/smoke anything on them and if looked after will last a lifetime.
    3 points
  2. No water needed in a kamado, by design they keep moisture inside the cooking chamber. Lamb shoulder is great cooked at smoking temp, 6-7 hours or so, 93c for pulling, depends on how you want it, 90c will do for pulling chunks off. Go easy on the smoke though. Bit of olive smoke works for me.
    3 points
  3. This was mine, before and after…
    3 points
  4. Did this on the Jumbuck Rotisserie today from this recipe. Decent rub and coating with Hoisin Sauce made for some lovely tasting skin. Excuse the flatbreads, but I prefer them than the pancakes
    2 points
  5. Make sauce ahead and leave to cool to room temp. For 2 burgers Sauce. 4 tbsp tomato ketchup 1 tbsp rice vinegar 2 tbsp light soy sauce 1/2 to 1 tsp grated ginger 1 garlic clove crushed 35 g dark brown (use less if you prefer less sweetness. Heat in pan to boil and lightly simmer over low heat for 15 mins. Stir ocassionaly. Leave to cool yo roo. Temp. Burger. 370g Minced chicken thigh (I minced my own through coarse plate) 4 tbsp panko bread crumb Mix with 4 tbsp of the huli huli sauce. Make patties about 3/4inch/1.5cm thick. Push diwn middle with thumb about 1inch/2.5cm wide to stop pattie doming on grill Refrigerate burger for an hour so it firms up. Grill , keep lid on kettle as much as posdible 10 to 15 mins direct medium high heat 200 -260c (400-500f). Only turn once Grill pinepple slices for 4 to 6 min until mard. Brush pattie and pineapple with remaing huli huli sauce last 2 to 3 mins. When buger hits 74c it is ready. Serve with lettuce (and onion slice if you want. Toast a bun if you want)
    2 points
  6. Ok, so tonight's effort in pictures...... Well pleased with the results although could have gone another hour or so I think. Still too impatient! Chucked some chili powder and garlic granules on top of the salt and pepper, tasted proper nice 😋 I apologise in advance if the pictures are mahoosive, I don't know how to resize them on here 🤯
    2 points
  7. I'd wager that in three years that grill would be rusted through and fit for tipping. Meanwhile the Weber kettle that I bought 20+ years ago is still going strong, despite permanently living in the garden from day one. Spend the money on a basic Weber and upgrade it with bits like cast iron grills as you get better at outdoor cooking.
    2 points
  8. So the small piece begun on 30-May has now lost 30% weight after 30 days drying using my repurposed wine fridge & dehumidifier (12C and 70-75% RH). It was cut into for today's lunch and made a lovely centrepiece to a platter of mixed salume (along with chorizo and n'duja).
    2 points
  9. For the last week and a bit, me and the family have been camping in Norfolk, and now moved into Suffolk, which has been great fun as it seems London is becoming twinned with Atlantis at the moment 🌧. With this we have decided to avoid the usual poorly cook burgers/sausages on the makeshift bbq, and tried to get a few different meals in. So I decided to try to cook most nights on the Dutch oven, and I must admit the results have been pretty good. Must admit it would have been nice to have taken some more spices and tried to make a few more things from scratch, but I have enjoyed the hour each night sat by the coals and relaxing while dinner is cooking away. Wish I had taken some pictures of the results.
    1 point
  10. My wife has used our Dutch Oven and my skillet to bake bread in. She recently started making sour dough , so we continually have the starter in our fridge.
    1 point
  11. Not sure if these are UK made?. I own the Lodge combo version of this https://www.amazon.co.uk/dp/B07V4JVYG6? But this Kichly version is well reviewed and at £22.94 is a bargain imho. It has so many uses and is my most commonly used piece of cast iron I own. I fry steaks in the skillet and do rice dishes or stews in the deeper one. I also deep fry breaded chicken pieces in it and have even baked bread in it.
    1 point
  12. i found this handle badge doodah on ebay for our AK search for "Aldi Kamado Accessories, Aldi Kamado Handle Badge, Plate, Cover, Custom, Mods" sold by mjsgifts for ~£6
    1 point
  13. Really like this idea I used to have incredibly bad asthma and every time we wanted to have a barbecue in the garden I would have to go inside because the smoke made me wheeze . Hope it goes well
    1 point
  14. That would do the job as it's Stainless Steel. I'd stay away from Galvanised due to the fumes it produces at higher heats. You can get the restaurant grade lumpwood charcoal at some B&Qs. I got a bag last week and its been good so far in both Aldi Kamado and the wee Lidl one.
    1 point
  15. Instant light is the worse type of charcoal you can use....it as lighter fuel soaked in it....it'll make all you cook taste like shit. You need a chimney to start a small amount of charcoal, then add that to the bbq and add more fuel....go buy lumpwood or briquettes. Ice.
    1 point
  16. I have a Charcoal Outback 36 inch. Its a very big heavy cast iron grilled irreplaceable 28 years old but still cooks beautiful. Infact we had a Kebab Fest last night 25 or so people six different home made Kebab types, including my own Red Hot Chilli minced Beef 'n' Onion Kofta. All cooked on the Outback about 90 Kebabs and Sweetcorn and Pitta's etc etc.... Well no complaints but I did tie one on so suffering today. There is no substitute for the real thing BUY CHARCOAL BARBIES.
    1 point
  17. Agreed, although it's difficult to categorise everything! As I've gone so horrendously off track and deviated far from the beaten track, I'm probably not the best person to make any suggestions though......soz 😆 It's probably just me being a dick or lazy and not using the search facility properly 🙃 Cheers.
    1 point
  18. Yes folks, let’s start thinking about separate threads for Aldi Kamado cooks etc.
    1 point
  19. No way should you use sycamore, or any pine trees, they are high in resin and oils that cause a thick smoke when lit, and can give food a bad flavor.. Ice.
    1 point
  20. Not sure about sycamore but steer clear of pine. General rule of thumb is anything hard, oak, beech, birch, most (if not all) fruit woods.
    1 point
  21. Just finished building my shack and just put the BBQs in. Any thoughts or feedback appreciated. Wood has been covered with Flame Retardant solution to help prevent the obvious danger of the thing catching fire! 😅 Roof is clear corrugated roofing and got protection mats under both the Offset and the Weber to help protect the floor base. Got weatherproof Vinyl "curtains" for the side and front to help with air flow and to open the place up a bit. Future plans include building some worktops to make it easier for prepping and serving as well as better storage for things like the charcoal and gadgets. No power supply to the shack as I have no idea how to install a power line and just had the slabs laid recently.
    1 point
  22. Update: I have purchased some HardieBacker concrete boards from B&Q that are fire proof and are quite light/think considering they are concrete. Going to install these on the wood flooring below the firebox(es) so any falling coals won't burn the wood floor
    1 point
  23. I think I'm going for a simple salt, pepper and garlic powder rub - bound with american mustard. Wood smoke I think will be just oak on this. I'm going with 3-2-1 method again at 275C 👍
    1 point
  24. Looks good to me!
    1 point
  25. I'd half-recommend a Meater+. I have one (and a Lidl mini kamado) and the probe is very small. Reason for not recommending wholeheartedly is just the price and I'm not 100% convinced the reading is all that accurate, but it certainly fits easily inside the Lidl
    1 point
  26. It’s at Quite Waters Farm I think it’s sold out anyway, think they are rolling 2020 tickets over.
    1 point
  27. We're off down to Smoke on the water the first week of Sept, getting any more time off work will not be easy.....just have to wait and see, maybe do a day visit?? Ice.
    1 point
  28. 15 bags? I’ve used a full bag of BigK ach15 dura over about 1 month and about 1/4 of a bag of CPL and I think they are very similar in quality
    1 point
  29. I tend to cook short ribs at around 275f (anywhere between 250 and 280f is fine), basically following this method. I take my pit temps from the grill, I don't bother going to an internal temp on the ribs, just when they feel right when probing, should be like soft butter.
    1 point
  30. I’d imagine any of the popular controllers on the market would fit and work with the relevant adapter plate.
    1 point
  31. Hi Just joined yesterday as i have recently purchased what i consider my first decent BBQ, a charbroil gas2coal, and the missus has very kindly bought me a smoking box and some pellets to use with it. I am now looking to take my bbq to the next level. i look forward to some great advice from more seasoned experts. Mark
    1 point
  32. Do not let it stop you if there are showers, i have had the smokefire on wsm in the hail and rain, made no difference.
    1 point
  33. My lawn was looking good but my wife has gone a bit crazy in the garden this year. Had dozens of pots from fruit and veg she had decided to grow.
    1 point
  34. The only real difference is that the One Touch has an ash collection pan underneath. Take that off and there's bugger all difference between them.
    1 point
  35. Side of cod fillet. Skinned. Put on plank indirect. Rub with emultion of 1 tbls rape seed oil and 1 tsp soy sauce (I used light soy sauce) then coat with chopped dill. Hot smoke with apple wood chunk until 52c. About 30 to 45 mins Has quite a dry light smoke taste so serve with hollandaise or tatare sauce.
    1 point
  36. Easy. Full fat Yogurt and tandoori spice mix from Asian shop. 3 hour marinade in plastic food bag in fridge.
    1 point
  37. First cook on my new Razzo yesterday and I decided to do a spatchcock chicken, just a small 1.2kg bird. This is all new to me so lots of research to answer the questions I asked in my earlier post and this is what I decided on: Dry brine for 6 hours Rub made with sugar, paprika, garlic powder, onion powder, sage, rosemary, thyme and lemon zest Cooked at 325F on top grill over lump wood with 1 small chunk of oak Water bowl removed Removed at 163F and rested for 10 minutes The resulting chicken was amazing, my wife and I agreed it is the best chicken we can remember ever having, so juicy and the rub was pretty good too, the only thing I will change for next time is more wood because it wasn't very smokey. The skin wasn't as good as I hoped, still very edible, but the longer cooking of a bigger bird should sort that out We have a much bigger and better quality chicken for dinner today which will get the same treatment
    1 point
  38. It has been awful this year. So much rain. My lawn looks lovely at least 😭
    0 points


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