AdamG

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👍😁

Looks delicious Justin! Like Ice said, very well written Love the idea of cold smoking the cream for the mash👍🍻

Welcome to the forum👍

Oh yes! They look fantastic😋👍 Bones picked clean is always a great sign!😁🍻

Are those banana's leftovers? Haha😉😋 I have only done overnight cooks on beef briskets, mainly due to the length of cook vs when guests want to eat. Everything else has been early morning👍 Nice set of tools😁

I only use the controller for cooks longer than say 6 hours, overnight cooks is where it shines. But as you say, it does not get much use. The app would be more of a bonus as the web browser does works great. I agree 100% with what you said about the bbq sets, just a small change would make them an essential buy, especially starting out.👍

@U can do that again any excuse to keep on grilling will do for me hehe🍻 I will put some of these suggestions to practice next time and see how it goes👍 So much focus goes into the food, fuel and grill. Its easy to see why its common to overlook whats going on outside the grill.

Never thought about that...I just put it down to my taste buds not neing as sensitive haha👍 Thanks hoogl

My bbq guru cloud controller would benefit from a dedicated app/program instead of using the web browser. It works perfectly fine but an app would be more streamlined and may have more features. There is a newer generation out but I think it still uses the web browser. Those cheap bbq tool sets that come in the cases need some updating...they always include those tongs and spatulas that are useless for picking anything up lol

A topside beef weighing 2kg should take roughly 2 hours to roast at 180C-200C. I suggested it since it would be similar cooking process as your belly pork👍 I have never heard of Texan steaks before, I would be interested in seeing some photo's when you have cooked those😋👍

There is always next time for leftovers....haha😂 How about a roast beef topside next? Turned out delicious last time I did one😋

Looks great!😋🤤 I would imagine its difficult to get a great even crackle all over...burnt bits look minimal to me👍 I would be very happy with that😁😁🍻

Looks great Justin!👍🍻

Welcome to the forum Jesta!👍

Biggest tip I can give you is get enough so I can have any leftovers😂😋👍 I have only cooked them once before and I found 1-2 ribs per person with extras/sides seemed enough for us. I just used salt and black pepper for seasoning and cooked them at 250F for a few hours. I need to do some more soon, beef short ribs seems to be a little tricky for me to get (which is why I haven't done them more often) Sorry cant give anymore tips though. Take some pics if you remember though, would be great to see😁

Maybe a sprinkle of rain would have tempered the sausages to create a unique flavour😉

Bacon, sausage and egg for me please😋👍

Niiice😋😂

I look forward to my leftovers...and dont forget the cheesecake hehe 😋😋🍻😁👍