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Monkeybumcheeks

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Posts posted by Monkeybumcheeks

    Meater / Meater+

    in Thermometers

    Posted · Edited by Monkeybumcheeks

    Buying the new probe on its own would be good, but I somehow doubt it and I don't think you'd  be able to use 2 at a time from one charging block....I might be wrong though 🤔 

    Super tasty chicken kebabs

    in Kamado users

    Posted

    24 minutes ago, TheFifeFlyer said:

    Well I never........whipped cream? I`ve never seen that used as a marinade before.  I assumed it was yoghurt.

     

    Looking forward to doing these. Thanks for posting.

    Must admit, I did try with thick Greek yogurt a couple of days ago, but the cream works better 😋 

    • Like 1

    ALDI KAMADO

    in General Discussion

    Posted

    29 minutes ago, Justin said:

    Well done.  Looks, good, of course no need to wrap and let the stall go on naturally, its fine, it takes longer but it is all good

    I agree with the above, but didn't fancy a midnight feast 😉 Will have to get up earlier next time!

    • Like 1

    ALDI KAMADO

    in General Discussion

    Posted

    Finally bit the bullet and done a pulled pork shoulder today.

    Got up at 06.30 to sort out the kamado and prepare the rub....the pork was dry brined yesterday and had been in the fridge for almost 24 hours.

    Put in a load of apple wood, about 1:4 ratio with the charcoal and dialed in the temperature to 225f......then the wait began!

    The temperature of the meat stalled at 160f so after 8 hours, I used the Texas crutch method and wrapped the meat in some foil and put it back in the kamado for another hour until the meat hit 198f.

    The probe told me to remove the meat and rest it after approx 10 hours,so I did and I got to just over 204f and pulled it.

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    • Like 2

    ALDI KAMADO

    in General Discussion

    Posted

    So I done some chicken kebabs last night and rather than precariously hanging the skewers over the chimney, I done this...its way better, however, it's only good for four decent sized skewers.

     

     

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    • Like 3

    ALDI KAMADO

    in General Discussion

    Posted

    @vk2003 

    Thanks, although I had a thought...rather than hanging the skewers directly over the rim of the kamado, it might be easier and safer to put a spare skewer across the opening and hang the kebabs off it. I'll try this next time I think.

    Anyway, here's the recepie....I always go heavier on the oregano and a bit easier on the olive oil....

    1 x pork loin cut into 2 or 3 cm chunks.

    100ml olive oil, the juice of half a lemon, 1 tblsp dried oregano, 1 tblsp vinegar, 1 tsp honey, salt and pepper.

    Marinate for at least an hour or as long as you like really.

    Cook at approx 230c for around 15 mins or until the kebabs start getting a little bit charred.

    Serve on a bed of sliced red onions, squeeze some more lemon juice and drizzle a little more oil over.

    Enjoy 🙂

     

    • Like 3

    ALDI KAMADO

    in General Discussion

    Posted

    4 minutes ago, YorkshireSmoke said:

    Has anyone managed to get above 330C for pizza cooking? Mine topped out at that level when I tried recently, but would have liked to get it hotter.

    I could have gone up to around 400 quite easily TBH, but after the first pizza came out, I couldn't be arsed to wait as I didn't see what more I could gain?

    ALDI KAMADO

    in General Discussion

    Posted

    Tonight's effort.

    Jacobs ladder ribs.

    Smoked over oak at 280f for almost 6 hours...should have removed more fat, but lesson learned for next time. 

    I Know I'm posting a lot, but I've got the week off and I've had those ribs in the freezer since my birthday a couple of months ago....they had to be done 😄

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    • Like 4

    ALDI KAMADO

    in General Discussion

    Posted · Edited by Monkeybumcheeks

    @nbr_uk Hi there, I got the temperature up to around 330/340c.

    I had the heat deflector sitting on the main grill with four 1 1/4" stainless steel bolts sitting in top of it to create a gap.

    I sat my pizza stone on top of that as apparently the gap is important to prevent the base going black...must be true as the bases of the four I cooked were a little black in places... but what you'd expect from a pizzeria 🙂

    I put them in for two minutes, turned them 180° and cooked for around another 1 or 2 minutes. 3 to 4 minutes for a decent pizza.

    There are plenty of dough recipes out there, but I'll post up the one I used and the method if you like 👍 

    • Thanks 2

    ALDI KAMADO

    in General Discussion

    Posted

    On 4/17/2022 at 10:34 PM, AdamG said:

    I have not heard of those before, I will check them out👍.

    Upload some pics if you get chance😁🍻

    Thanks

    So my order arrived a day early 👍🏻 I must say I'm more than happy with the wood I've received.  No complaints here and would definitely buy from her again.

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    • Thanks 1

    ALDI KAMADO

    in General Discussion

    Posted

    24 minutes ago, AdamG said:

    I get my wood chunks,chips and dust from smokewoodshack aswell and its always been really good stuff, so they get a 2nd vote from me👍

    I've got a selection box from jacquitreetops arriving from ebay this week, so will let you know how I get on with it 😊

    • Like 1

    ALDI KAMADO

    in General Discussion

    Posted

    Hi Goldie, I hear you! Regarding the top vent...I wait until its heated up a bit then the vent opens easier and I can give it a good wipe down. I did wonder if I could remove it and run it through the dishwasher though? 🤔

    • Like 2
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