AdamG

I will watch this once I am home, very interesting👍🍻

Looks great😁🍻 Did you have some of your homebrew aswell?

Sounds good, I once got a food thermometer as a gift a few years ago. The feeling of absolute certainty that chicken is cooked is great. Before that I would cut into the chicken to check and even though it always worked...there was that slight doubt. What's next on your cook list?

Looks great...especially since its a 1st attempt👍 Did you get nervous/concerned with anything at any point in the cook? The pear wood chunks and dark fruit cider seems like a great pairing😁

Can @pittmab resist this again? Great prices. Just wish I could get a 2nd grill lol

Sounds like a great collection👍🍻

What grills do you have Justin?

meatballs in a smoked tomato sauce sounds great😁

Nothing short of fantastic Justin....yet again😁👍

next time I do a cook I will pre-heat it to 85C and see if it will hold it, I have a kamado so will have to see if it can stay that low before attempting. On Saturday when I was cleaning the garden, I just happened to notice it was reading 59C in the sun....and it was not even lit lol

These do look fab!🍻

looks great Richard, good smoke ring👍

If its more smokey flavour you want then Im not sure a ceramic kamado would be much different than what you have considering the cost (although im not familiar with your grill model). Apparently offset smokers have a much faster airflow and this contributes to getting a much deeper/defined smokey flavour...at the cost of having to refuel more often and staying with it for the majority of the cook. Ceramic kamado's have a slower airflow by comparison to the offset smoker's and it may give similar results to what you have?

I may have a go at this sometime soon👍 Only just noticed the super low and slow cooking temperature

Looks delicious😁👍

Looking good Justin🍻

If Everything is your answer then your kamado is gonna be a great purchase already👍 Only 3 of us here so brisket is a rare cook for me aswell unfortunately😒 usually have to invite a few people to cook one....now that you mention it I need to try and get another done soon😋 @pittmab did a great looking Tomahawk steak over the weekend which looks fantastic!

Welcome to the forum Andy🍻 I made your journey back in 2019 and ended up with a Monolith kamado. It was hard enough back then to decide, but now there is much more choice which makes it even tougher. What cooks are you most looking forward to?

Looks spot on, proper hunk of meat😋👍 Your plated picture looks fantastic with all the colour "maybe next time" I wonder how long we will be saying that for? haha

Thanks justin👍🍻

They look delicious justin, amazing colour aswell👍

The cooking in sauce part would hopefully be my insurance that it turns out edible if I was camping😂🤣😂

For my entry i decided on something simple. I needed to be confident I could cook if I was camping. Just a cast iron flat plate, a dutch oven and whatever grill I would have....I say this because the only grill I have is a kamado and there would be no way I could take it camping due to the weight and size haha. Its beef bourguignon. Full write up is here if your interested...

I got a phone call from my local butcher saying that he had some "featherblade steak" in stock (something he very rarely gets). So I decided to get some to try... even though I had never heard of it. I looked up some ideas and suggestions online to see what could be done with it and I settled on beef bourguignon. The cuts I picked up from the butchers I chopped up some carrots and an onion. In a lasagne dish I added the beef (chopped), carrots, onions, dried oregano, bay leaves and a full bottle of red wine. In the fridge to marinate overnight. The next day I seperated all the ingredients (apart from dried herbs haha). I also strained the red wine aswell. I set the Monolith up in a dual zone setting. Front half was cast iron flat plate over direct heat and set to the 1st level (lowest level) to get a really good sear. Back half had a deflector plate for indirect heat, stainless steel grid set to 3rd level. I also added the dutch oven and the little cast iron pot to preheat with the kamado. Dome temp was 150C. Once the temp had stabilised, I added the wine to reduce and removed the scum from the top. Once the wine was reduced I removed it. I then melted some butter ready for the carrots. carrots 1st. Straight into the dutch oven once ready. Quickly fried the garlic paste and tomato paste with the carrots. Then some flour for thickening, And then gradually added beef stock while stirring (store bought sorry!) Red wine added. Time for searing, 1st up is the beef. steak in the sauce, bacon bits on the flat plate. bacon in the drink, finally the onions. Bay leaves in and its ready for the slow cook. To minimise the temperature climb during searing, I shut the bottom vent completely since the lid was left open for about 20 minutes. The dome temp initially landed on 180C but over the 1st hour it gradually returned to 150C and then held that temp for the rest of the cook. And the finished results... served with some mash potato. Do you prefer on the side Or on top? Thanks for looking🍻👍

Thank you very much! I certainly was not expecting that since there were some great entries🍻 I also was not expecting any kind of prize either so that is very much appreciated👍😁