Smokin Monkey

Possibly Rib Eye Steak tomorrow, not sure today, busy day finishing off The Monkey Arms (Pub) then food delivery to my 94 year old Father In Law, then a on line quiz @20.00 then possibly going live on line with Ryan G @21.30.

We have hit 800 members subscribers to the Forum! 
 

We have had a big influx of new members during the Lockdown.

Thanks for all the new members, and also thank you to all the long suffering members 

@Icefever has a Black Bacon.

No get them on together, and cook to each piece of meats IT.

Welcome to the! You’ve got yourself some good kith there Winginit.

Once again, welcome to the Forum Hugh!

If you have time do a test run with the Kamado, say for 1 hour to see if you can control the temperature.

Hi Duggy, the Weber will serve you well!

Cook for the IT of the pork joint, once you are happy with that crank he heat up to get the crackling, keep and eye on It as it will turn from crackling to burnt in seconds!

All ways defrost your meat, never mind which cut it is.

1 hour ago, Paolo said:

I bought one 4 years ago , cost well over £200, and I just couldn’t get on with it. Smoke leaks everywhere, it put me off smoking up until now. I’ve just bought a weber original kettle - the one with the one touch cleaner and variable smoke settings £220 and far better for low and slow/ smoking . The landsman look great but imo style over substance and also bits kept dropping off it - handles etc .... sorry probably not what you want to hear. Also I totally agree when you spend good money on something, you shouldn’t have to shell our extra just to get it to function.

Don’t apologies for telling the truth, they are one of the hardest things to control, and that’s if they are well made, thick steel and sealed correctly, let alone cheap imports that are flimsy and like a colander!

Stop it, you will have me Blushing 😊 

Welcome to the Forum.

Once again, welcome to the Forum Paolo.

1 minute ago, Justin said:

On Weber kettlr. Indirect lid on. If done direct juices will flare up? 

Just what I was getting to @Justin 👍, coals either side with a foil tray in the middle to catch the juices.

Hi Paola, the meat will draw back from the bones, that’s why you see the tips of the Ribs.

Did you cook to a time or internal temperature for the ribs?

For the Pork Joint, I would either place cracklings face down over coals once it’s hit your required temperature, or remove water tray and higher the temperature to get crackling, but do keep and eye on it as it will go from crackling to burnt in minutes!

4 hours ago, Mattymcgivern said:

This looks amazing. Can I ask, I am using a rotisserie, so do I still cook with the lid on and get the bbq to 200 with an indirect heat? Or is it directly under the chicken when using rotisserie? 

Hi Marty, what BBQ set up are you using?

34 minutes ago, Justin said:

fingers are still crossed

 

Yes fingers crossed, but it could be a very different type of event!

Looks great ,if I use a rub recipe I always half the amount of sugar.

This is the way to enter the world of Kamado. Don’t worry too much about the heat deflector, you can easily knock one up from many materials, old saucepan lid, pizza stone etc.

Looks great 👍

These are the guys to check out, BBQ Mates

Great cook 👍

Brisket Chilli is always a good dish. 

41 minutes ago, MrNess23 said:

Does anybody have any idea where I could source a metal strip like this?

To me that looks like plastering edge strip. Should be able to get it from B&Q or Wickes