tedmus
-
Posts
199 -
Joined
-
Last visited
-
Days Won
14
Content Type
Profiles
Forums
Store
Gallery
Articles
Blogs
Events
Downloads
Everything posted by tedmus
-
Guga has done a few videos using pineapple to tenderise various steaks.
-
When I've used the Callow bullet I found a terracotta saucer in the water pan worked better than using water for stabilising temps.
-
Forgot to add that they were spritzed every hour or so when the bark started to form after about 3 hours.
-
I did these a good while back and probably the best ones I've done. Cooked at 275f for around 7-8 hours until probing really soft. Rub was just salt and cracked black pepper and lots of it and didn't wrap them. I think the pepper and leaving them unwrapped was key to the bark forming.
-
Same happened with Fogon 👍
-
Shipping was included. I paid £36 for two bags but seems the price has already gone up to £19 a bag on the website, not so good.
-
Not all that size but plenty of nice big chunks, looking forward to giving it a go.
-
Yeah, 40 miles away in work at the minute though, I'll get some later.
-
Delivered today, hopefully get chance to use some this week.
-
Fogon works great in my kamado.
-
Big pieces will burn for longer, how hot depends on the air you give them and how much exhaust there is. If you shut your bbq down properly after a cook any unburnt fuel can be used next time. Fuel efficient cookers like kamados will show this more but the same applies to all really.
-
I've ordered a couple of bags today so will report back when I've used some.
-
Weber Go Anywhere would be a good shout. I have a Clas Ohlson copy that comes away with us, it's also what I tend to use for doing burgers on.
-
St Louis ribs from John Davidsons, 70/30 Porky White Chick/Hot and Hostile, Dirty Barbie glaze all from Angus and Oink , tremendous. 3-1-1 over apple wood, butter, brown sugar and sauce in the wrap.
-
Change of plan for me, St Louis ribs instead.
-
Think I may get the beef short ribs from JD on tomorrow.
-
Adjustable height Santa Maria type grill in there maybe?
-
Wood wools are what I use either to get a chimney going or the kamado. Home Bargains used to do bags of 40 for about 2 quid. Think my current stash was from Amazon, box of 200 for about a tenner. Found these for £13.
-
Didn't get any pics sorry but had the hanger steaks tonight. Done over a really hot grill on the kamado and brushed with a herby baste. Kept flipping to build a crust and took them off at around 53c internal, left to rest then sliced across the grain and tossed the slices on a board in the resting juices and the remaining baste. Outstanding beefy flavour, have to say the best tasting steaks I've had. I love flat iron and cooked it many times before but this was on another level. YMMV obviously. Argentine sausages tomorrow for choripan. So far so good with this order.
-
I wouldn't recommend washing chicken, you risk splashing campylobacter all over the place.
-
I think one of the end ribs on the pork rack is doubled over inside the packaging.
-
I'll dig them out of the freezer tomorrow and take some pics. Had the pork chops tonight and they were delicious. Did them sous vide and finished in a pan.
-
Delivery arrived from John Davidsons this afternoon, looks pretty decent. Put the order in last Thursday, spent over £60 so delivery was thrown in. £73 for: El Gordito - Argentine Chorizo Sausage - 500g (Pack 6) Ribeye Steak Burger - 2x 113g Qtr-pounders (2 per pack) Pork Tomahawk Chop - 450g+ x 2 Hanger Steak / Onglet - 300g+ Steak x 2 Pork Ribs ~ St Louis Cut - 2.00Kg+ Rack x 1 Beef Short Ribs ~ Jacobs Ladder - 2.40Kg+ Rack x 1
