-
Posts
815 -
Joined
-
Last visited
-
Days Won
88
Content Type
Profiles
Forums
Store
Gallery
Articles
Blogs
Events
Downloads
Posts posted by AdamG
-
-
@hooglย Smokin monkey will see that list and think "job done!" haha
some great ones on there hooglย ๐
some ideas...
Your favourite dish (each person cooks their favourite)
Flaming june - something cooked directly over flames
Cook something at X temp (example 121C/250F)
Summer sidekicks - side dishes
- 2
-
Yeah a good scrape should do a good job๐ A wash would be fine as you say, any moisture will be gone once the charcoal is lit๐ its what I used to do with my old one and that never rusted. You looking forward to winter next week? Haha
- 1
-
I think a waterbowl necessity probably depends on your grill? The benefits I know are it helps keep the meat moist, temps stable and promotes a more smokey flavour(?)
As a bonus, you could keep the water since it will take on a smokey flavour and use it for other dishes in future cooks (chilli con carne or homemade bbq sauce etc). Freeze them into ice cubes and use them like stock cubes.
Its not very often I use water bowls since I use a kamado but always used one with my old offset. I never tried half and half though just fully or none but half and half is certainly an interesting approach๐
Alternatively I have heard of using sand but never tried this myself...although im sure extra fuel would be needed to heat it up just like water?
- 2
-
Maybe just a good burn off before cooking might do the trick especially if the black papery bits are where the charcoal goes....personally im a bit wary of using any chemicals (mainly getting rid of the chemicals 100% after cleaning) in case there is any trace left behind. Racks going through the dishwasher and a burn off would be good enough for me ๐
After a cook I always clean the cooking racks (stainless, enamel/chromium coated ones) inside with warm soapy water and then store them in the house...where the wife doesnt find them haha.
- 1
- 2
-
looks fantastic as always Justin๐คค
- 1
-
Baby backs
in Pork
looking good๐คค
- 1
-
Looks good Pittmab, never tried homemade onion bhaji's
-
58 minutes ago, hoogl said:
They look great, it's a shame that I don't have one of the wok covers. Have you tried using Thigh for this? I think the higher fat lends itself for this type of cook.ย
I was thinking about using thighs but only had breasts. I will try thigh next time๐, better shape for the buns aswell๐
- 2
-
-
Why do I do zinger burgers with a kamado?
Doing these indoors creates alot of oil spatter all over the kitchen sides, hob, extractor and the splashback. The thought of cleaning it puts me off doing these๐ค. The kamado eliminates most of the cleanup.๐
Ingredients;
Chicken breasts
Black pepper
salt
Buttermilk
Hot sauce
ingredients mixed for marinade
chicken flattened, fat trimmed off and slits cut in.
Marinated for roughly 4 hours
spuds peeled, cut and soaked for the same time as the chicken.
Batter ingredients;
Plain flour
White pepper
sea salt
cornflour
dried oregano
chilli powder
paprika
garlic powder
All ingredients combined
Wok stand in to protect any splashes landing on the charcoal, oild heating up.
Starting with the chips (kept them in the oven to keep warm once they were cooked)
2 halves done and keeping warm, last 2 halves frying.
finished๐
ย
However due to safety and the risks involved with frying, I could only recommend frying like this if you have a similar wok stand/setup like mine (the only exposed charcoal is directly under the centre of the wok only, the rest is shielded by the wok stand). A carbon steel wok also helps with lowering the temperature quickly if needed. Keeping a constant eye on the oil temperature is essential to avoid getting to the smoke point (making sure the flashpoint is never reached) and also a fully cooked, crispy burger.
Thanks for looking๐
- 1
-
Congrats @MattHay86, fantastic bargain and it arrived very quickly!
This could be a great option for a 2nd kamado in the future (I would go for the 23" option, so my accessories would fit both kamado's)
fantastic how it comes with 3 tiers aswell๐
-
Thanks nbr_uk๐๐ป
-
Great cook pittmab. As smokin monkey said, fantastic colour๐ป looks like this was the early bird๐๐
ย
ย
- 1
-
Welcome backto the forumย @The Bandit๐ป
-
Thanks Pittmab,
I waited until the chilli was the right consistency before adding the cornbread batter, it then went a touch dryer than i wanted, still good though. Next time I will put it on a bit earlier (or add a little water) so it finishes at my prefered thickness๐
-
Thanks hoogl๐
I remember before I got into bbq'ing and thought burgers, sausages, jacket potatoes, corn cobs was pretty much the limit of what could be cooked haha๐ค๐
-
-
First cook of the year is a chilli con carne with corn bread.
Ingredients for the first part of the cook;
1kg Braising steak
1 each Red/green/yellow pepper
1 Onion
1 tin of mixed beans
2 tins chopped tomatoes
1 tbsp garlic/ginger paste
1tsp naga chilli paste
1tsp mixed herbs
1tsp marmite
Meat browned then removed
ginger, garlic and chilli paste added
closely followed by onions
followed by peppers
beef added back in
chopped tomatoes next
mixed herbs and marmite added in
lastly, the mixed beans and some water
kamado shut and smoked with hickory wood chips at 150C
Thin blue smoke
Next up is the spicy butter that gets added once the meat is tender. Ingredients are;
50g softened butter
1tsp kashmiri chilli powder
2tsp paprika
1tsp cumin
1tsp coriander
everything mixed together, wrapped in cling film and chilled in the fridge
Final part is the corn bread. Ingredients are;
125g plain flower
125g fine cornmeal
250ml buttermilk
1/2tsp baking powder
2 eggs
1/2tsp sea salt
115g melted unsalted butter
120g Grated mature cheddar cheese
1 green chilli chopped
Flour, cornmeal and salt mixed
eggs, butter, buttermilk, baking powder and chilli mixed
wet and dry ingredients combined
chilli topped with batter and then the grated cheese
Smoked witha little mesquite for 30 mins at 200C
finished.
- 3
-
I would also like to know this aswell since I was wondering the same thing but with burgers, couldnt find a definitive answer (obviously mince meat will be a higher risk of bacteria growth).
If I was to guess, I would say cold smoke for 2 hours max and then cook straight away...not sure if you could cold smoke for longer without curing first๐ค
-
That looks amazing๐คค๐ great effort!
Where did you get the round bread loaf from?
I think Im going to try this myself soon๐๐ป
- 1
-
It does seem like a bargain especially for the size. You could always kit it out with upgrades along the way if you wanted, since it would work out cheaper still. My kamado is almost 4 years old and I have only just upgraded the top vent and gasket (I wanted to upgrade but didnt need to).
Hinge looks nice and sturdy, looks like it has 6 springs and a similar design to the Primo brand๐
-
Only reason I ask about the firebox is the all in ones are prone to cracking due to thermal expansion, split ones eliminate (almost eliminate?) the risk of cracking....however it would probably be covered under warranty since most (maybe all?) brands do. Not a deal breaker by any means but it takes the worry away.
Alternatively there is also quinta kamado's
https://www.quintakamado.co.uk/store/Quinta-Kamado-23-2-Large-Bundle-p78882562
I heard about these a while back and they look decent....but since im not allowed another kamado ๐ค, I did zero research on them so I know next to nothing about them
-
Does look like a good option, you say its more than you wanted to spend but I would consider how much it would cost to get another likewise kamado and then kit it out to the same accessories....seems like a really competitive price to me ๐
Based on my experience they are ticking alot of boxes to make it a real contender, taking the best innovations from the market innovators. I really like the glazed deflector plates. I got drip trays included with my kamado and they are a godsend at keeping them clean, couldnt imagine grilling without them but the glazed deflector plates look like a great alternative๐
Only question I have is: does it have a split firebox or all in one firebox?
It would be the beast variant for me๐๐
-
A good option could be the kamado joe classic series 1 (if they are still available), throughout last year they got some great discounts that im sure @pittmabย remembers๐
Im pretty sure (have to double check) they come with the split firebox design aswell rather than the old all-in-one design thats prone to cracking.
Edit:
According to one website, the classic 1 includes the divide and conquer cooking grid rather than the old full circle style.
Getting some accessories imported is a good idea. Keep us posted on how you get on and good luck on your search๐ป๐
- 1
Beer can chicken
in Poultry
Posted
Looks fantastic๐๐
I really like the look of that grate setup, some good innovation there๐ฅ๐