pittmab

Those gates look very cool 😎 and nice looking birds!

Have to say, I've done a few "beer can" chickens and can't say I notice any real difference/improvement. Do you find you do?

16 hours ago, AdamG said:

Looks good Pittmab, never tried homemade onion bhaji's

First time we've made them. They were brilliant. I'm sure you could shallow or deep fry them if you wanted but they came out great from the oven.

Chicken tikka skewers, pilau rice and onion bhajis.

Made the marinade up as I went along. The missus provided the recipes for the rice and bhajis. 

The light was not my friend but a great cook. Really pleased with how everything came out.

Easy pilau rice recipe | BBC Good Food

Easy Onion Bhajis Recipe | olivemagazine

Chicken marinade - I just eyeballed the quantities so add as much or as little as you like

Half a tub of 0% fat natural yogurt

Juice of one lemon

Ground Cumin

Ground Corinader

Paprika

Chilli powder

Garlic paste

Ginger paste

Salt 

 The schwartz wind blew in hard!!! Forgot to say it was rubbed in piri piri seasoning and cooked at between 160/200C for almost an hour, with a chunk of oak and Marabu charcoal. 

Just about to light the BBQ and spatchcocked a chicken earlier, what a coincidence.

Must remember to take some pics!!!

Think I'm going to try this recipe, the whole family love chilli ❤️

Good job. 

I don't know the answer but this feels like potentially dangerous territory! Typically when cold smoking meat, you would cure it first, the salt will help to inhibit some bacteria but not all.

I'm not sure what benefit you would be getting from cold smoking and then cooking? If I want chicken to have a smoky flavour then I would cook indirectly at around 100/120 degrees C, with your smoking wood of choice - can always be finished in the oven if you want.

@AdamG I have done burgers like this on the Go-Anywhere - charcoal and wood chunks on one side, bring the burgers up to temp and then sear over the coals, works a treat.

There are loads of kamado grills available in the uk for under £700 anyone of them is going to be suitable and most of them probably come form one of the factories you’ve got quotes from.

I did see the wild goose kamado on offer for £499, it’s basically a re-badged Kamado Joe classic I.

https://www.greenhousepeople.co.uk/products/6942/18-inch-freestanding-kamado-grill/?gclid=EAIaIQobChMI_4e88ozS_AIVQuztCh0L_QQOEAQYASABEgJkm_D_BwE 

If you like the idea of a steel kamado, I think you can get the char grilled Akorn for under £600.

https://www.keengardener.co.uk/char-griller-kamado-cooker.html?utm_source=google&utm_medium=cpc&gclid=EAIaIQobChMIkPfsiI3S_AIVw9DtCh20SQYZEAQYASABEgLfwvD_BwE 

I definitely wouldn’t bother with the hassle of importing something that is already available here.

Good luck with whichever option you go for.

Well deserved win @hoogl 🔥

Not using one myself but ProSmoke bbq team are the UK experts by all accounts.

https://prosmokebbq.co.uk/pages/about-us

Well deserved @AdamG great job 🔥

13 hours ago, Smokin Monkey said:

And October winner is, purely because I have not heard or seen this before, Pretzels on a BBQ!

Congrats @pittmab  

Thanks all, first time baking on the kamado but definitely won’t be the last! Now time to dust off my sieve and get cold smoking for November challenge😁

21 minutes ago, AdamG said:

Great job Pittmab👍

They look delicious😋

Is 15 minutes the total baking time?

Yeah, it said 10/15 mins.

This is my effort, bit of a rush job and it shows!!! Soft pretzels, recipe from here:

https://tasty.co/recipe/homemade-soft-pretzels

Cooked on the kamado at 250⁰C at the dome thermometer. 

I think they could have been cooked for a bit longer but was already past 15 minutes so thought I'd take them out.

Overall quite pleased with how the came out. Pretty tasty too!

Awesome  fired up for Oktoberfest now!!!

Cheers all, good bit of friendly competition.

Nice job Adam, looks very professional!

Going to try hanging a lump of meat from it next, I think.

Wasn't thinking of the competition when I cooked this yesterday, just wanted an excuse to play with my new tripod!!!

Three bean chilli, cooked in my Petromax Dutch oven over charcoal and silver birch. Absolutley loved this cook, so stragihtforward and easy. Did all the prep outside to make the most of the weather! No recipe as such just threw evrything you see on the tray plus onions and three peppers in the pot and let it do its thing for a couple of hours.

Resting in the fridge for tomorrow nights dinner.

I think you need to take them to 165f to make sure they are food safe. I would also suggest reheating at a low temp 225/250f, perhaps wrapping the joints tightly with some liquid in the roasting tin to avoid drying the meat out too much.

Alternatively you could hold overnight in your oven at a low temp 150f - I've never done this but have seen videos of briskets done this way.

Totally missed this but resistance is currently strong 🤪

What @AdamG said  

You should be able to get a decent smoke flavour using the Akorn. I have the Char Broil Kamander which is a very similar BBQ and get decent results cooking anywhere from 225 up to 275 depending on the cut of meat.

I'm sure I've read something about going temporarily "smoke blind" due to the exposure to smoke whilst cooking. But not sure how scientific this is!!!

1 hour ago, Justin said:

Nicely done, well done.

What equipment did you prepare the tomahawk on?  Did you use any rub? 

How long did it take? 

I like you kept the cooking temp low.

Thanks Justin

It was cooked on my Char Broil Kamander. Dry brined with Diamond kosher salt for around five hours, left in the fridge uncovered and then seasoned with fresh black pepper shortly before it went on the grill. I think it took around 1 hour 20 minutes in total.

Cooked this beast Saturday night. Served with roasted baby potatoes, tomatoes, rocket and chimi churri. 

Smoked over oak at 120C until it reached 52C internal. Rested and then seared over the flames on the lower rack.

Finished at 54C internal and came out perfect for us. Was thinking about a dirty sear but had second thoughts, maybe next time.

I would try and get a jacobs ladder, three or more connected ribs and cook as a whole joint.

Again, simple salt, pepper rub, cook between 250/275F until, they probe tender.

Good luck 🍀 

It almost sounds like the meat juices have extinguised the coals, could be completely wrong!!!

Maybe try setting up a direct and indect zone next time, bring the meat up to temp on the indirect and then finish over the direct side.