AdamG

Looks good, sometimes the simple dishes are the best choice, let the meat speak for itself👍🍻

looks good. I always use jasmine rice for fried rice😋

I may give this a go👍

Never tried making my own, I may have to try soon👍

sounds good👍

First time I seen sichuan peppercorns I thought "ooh I will try them!". Grinded them up over some steak like I would with black peppercorns. At first I thought they were pretty good....then by the end of the steak my tongue had gone numb😝😝🤑🤑

I apply very sparingly since that haha👍

5 minutes ago, U can do that again said:

I grind my pepper for brisket 24 hours or so before I need

Thats interesting, never heard of doing that....its looking like black pepper is a subject I have not paid enough attention to haha🤔👍

Ahh I misread it, I thought you meant it was your first time on the kettle sorry. For a first attempt it looks really good😁

I may have to look into getting some, sounds like they are a nice middle ground👍

I do put it on sparingly so it ant too strong, which supports what you said.👍

but I have never been happy with the pre-ground ones for cooking with (although I dont mind it when its added after cooking).

How was your first roast?

...

I have always used black peppercorns from supermarkets and grind it fresh rather than the already ground stuff since there is a big difference in taste....but I never realised there was a difference beyond that.🤔

I will have a look into it though👍

Thats a belting smoke ring!😋👍

How were they compared to the bullet smoker?

Looking good😋

That should be fine if its in the original cart. I would just be careful of charcoal ash falling out of the bottom vent and landing on the decking...I have only ever read online about this possibly happening (my impression is its extremely rare) but I have never experienced it myself and I will have had my kamado for 4 years in july.

Would be great to see a pic once you have it set up👍

Are you using lumpwood or briquettes?

What time are you planning on starting your cook?

Let us know how it goes, I have not done a brisket since seeing that tip (although im sure it would work with other cuts aswell?).

Yeah they (as in all of them) seem to be stuck between a rock and a hard place with regards to cost/pricing and like you say, thats just life now🤔

Only done one brisket....need to do another one this year.

I did see an interesting tip on Youtube a while back. Put 1 or 2 wood chunks under the middle of the meat so no puddles form on top of the meat (reducing the bark). Apparently it soaks some of the juices up aswell adding extra flavour to the next cook.

I have never tried it myself so not sure how good it works though🤔

Looks like a great success!👍😁

Looking great so far👍😁

What have you put in with the beans?

1 hour ago, hoogl said:

Looks good @AdamG It does look like it got a nice smoke ring on it though. 

Thanks Hoogl👍

Yeah the smoke ring turned out bigger than I expected since I only used a handful of apple woodchips...however the smokiness flavour was more subtle than it looks. I only wanted a hint of wood smoke since I was serving it aa a roast dinner

Looks good!

I have a couple of racks in the freezer. I may have to get them on the grill soon😋

My entry is a pork rack joint. I didnt get many pics as I would have liked to but I had a few jobs that needed doing in between

i cooked for the first 30 mins over the lumpwood and then swapped to indirect once it had a nice outer. Dome temp of 200C for the whole cook and took about 1 hour 20 mins. Finishing temp was a little high but fortunately it didnt dry out.

I with hoogl, pics would be great please!😁

Sounds good, good luck👍😎