Adi dassler

5 minutes ago, glentini said:

Does anyone have any recommendations for steel that I could use for smash burgers etc?

 

If you mean a plancha plate I use mine off my Pro q frontier it fits perfectly 

Here's an rib roast I done on my AK yesterday reverse seared. Cooked to about 54 then put over the open flames 

41 minutes ago, vk2003 said:

Thanks Adi; do you mean cover the deflector with foil, or the pan?

Cover the pan with foil mate,it'll help keep it clean 

9 minutes ago, vk2003 said:

Does this pan then take the place of the deflector? Complete noob here, and have just had a 2022 AK delivered having missed out last year! Annoying that the price has increased, but so has the cost of everything else...

No just put it on top of your deflector and cover it with tin foil. This is a drip tray and it will help stop flare ups and will also protect you ceramic plate. If you get too much fat on your ceramic plate it will smoke and eventually catch fire

If your kettle bbq is much bigger just remember that youre going to need more fuel. If you want a sizzle you will need to get your bbq hot .Ive got a pro q and if im grilling i fill the basket with coals then add a kettle full of hot coals,one of the best things I've learnt over the last year is once you have finished your cook,close of all the vents which in turn saves coals which if stored in a dry place you can reuse.

Are you putting lit coals onto unlit coals? This will help fuel the glow for longer periods.How big is your chimney? As your using a 57cm grill if you are using a small chimney you may record a higher heat when you initially put your hot coals in but it drops when its stabilised. How long do you leave it until you put meat on the grill? I'd leave it a good 20 minutes and get my temp about 30° higher than I'd originally want it. Which big k briquettes are you using? I had some from the range the ones in the black bag and they were rubbish. Maybe look at big k ach15 lumpwood,morrisons have got it in at £20 for 15kg,heatbeads are supposed to be very good or big k coco shell briquettes. Hope this helps

This is the best jerk seasoning that I've used. Got it off amazon. I always brine my chicken now ,whether its a whole chicken or wings it gets bribed. I just put a few tea spoons of this in my brine to add the depth of flavour ,leave overnight then sprinkle the dry rub and vacuum seal it ready for the afternoon bbq. Be careful though its strong stuff so I'd experiment with it first. Its great if you just want a dry jerk or i baste in dunns jerk sauce for a sticky jerk. I have plenty of Jamaican friends who can cook jerk from scratch and they have all been impressed with this stuff.

Edit. Ive had a new phone and can't upload the picture. Its called jerk dust

Finally got round to doing the stacker,got porchetta to do tomorrow on the rotisserie so had to be done. Pretty pleased with it,just see how it performs now😁

Nearly £100 for the pair. Think I'll wait an extra 10 minutes for my coals to light

The smoke will be your fuel.I bought 5 bags of the big k briquettes from the range and ended up giving them away, they were rubbish. Loads of bitter smoke,didnt burn very long and gave the food a chemical taste. I use big k ach15 and I also use the apple wood briquettes which I find really good. 

Had some lovely porchetta for sunday from gridiron meats arrive today. Never done it before,so I'm going to do it on the rotisserie. Also had some baby back ribs from them which aren't the meatiest so I'll source my ribs from my usual butchers

Cheers cwc. I'm going to get one ordered now

Love a&o, the buffalo soldier rub on wings then give them a coat of impressive rooster buffalo sauce,back on the barbie until sauce goes dry and repeat, then repeat again unreal. Chinese salt and chilli rub is superb. Heres my rub corner

On 6/2/2020 at 6:38 PM, CWC said:

Just a few wings for tea on the ProQ Frontier with a vortex

I've been looking at getting a vortex for my frontier but heard that they can ruin your racks. How do you find it cwc, do you just use the one stacker when using it? Obviously its caused no damage to your bbq as you're still using it

Kitchen roll soaked in cooking oil is a very good alternative. If I'm doing any fried food,chicken,chips,onion rings I just bag up the kitchen roll I've drained them on and use that. It burns for ages

44 minutes ago, Tabs said:

If you haven't already demolished it any chance of some pics? Keen to see the St Louis and beef short ribs.

Heres some I've had off him. His mossie ribs are expensive but they are real meaty. I've used him about 10 times now and had no problems

Sounds like you're doing everything right. Was it a full packer or the flat? If I was doing a flat I'd look at an injection as theres not a great deal of fat in the flat. Was it a good quality brisket?

I've found it doesn't cook evenly. When I'm doing a Kelly bab the outside burns whilst the middle doesnt cook. I'll have more control over the latter stages of the cook. It'll be better on fuel consumption,I probably use more fuel cooking on the rotisserie than I do cooking a brisket. Plus it's another option for my grill

Just waiting on paint,should be here middle of this week.

18 minutes ago, Randomguy said:

The charcoal started fine, it was trying to run it low at 120-140, I think I was expecting a quicker change so may have been closing too much and killing the fire.

Inkbird thermostat did help to monitor it though. 

I got the blue bag restaurant  grade 

I leave mine about an hour,until the ceramic is hot,I find you get a true reading once this happens. I let mine run over temp,not by much maybe 50 degrees then close the vents down until it gets where I want it to be and just open them up a tiny bit

1 hour ago, Randomguy said:

So my AK kamado eventually turned up last Friday after ordering at 3am on April 26th.  XDP are the worst, no communication at all.

It has a small chip, nothing to do with the transportation, will have to see what aldi say.

 

I tried some brisket at the weekend but it was a bit tough and dry,  I had major issues trying to keep a steady low temp, it kept on dying and I had to relight a few times, temp shot up then back down. What am I doing wrong?

 

I fill mine with charcoal,put a firefighter towards the back and one in the middle,open my bottom vent full and leave the lid open until I start to get a glow,close the lid and the bottom vent to a fingers width but open the daisy wheel full until it starts to get to temp then adjust vents how I need too. I cooked a shoulder of pork like this for 10 hrs and still had enough coals for 2 more bbqs before I refilled. I use big k ach15 which morrisons are doing at the moment for £20 for 15kg and a few lumps of natural resturant grade beech briquettes 

1 hour ago, Kentish Man said:

Where did you buy the brisket from? I'm keen to give one a go, but don't want to break the bank when there's every chance I'll ruin it....

Try your local butcher. I went to mine and he told me that he'd do me one at £5.50 a kilo. Haven't tried one from him yet as I've got 2 full packets cooked in my freezer. If not you can get half a brisket from gridiron meat for about £30 I think .

Just bought a new stacker to butcher so I can use my lid with the rotisserie. Has anybody else done this ? Just wondering if it would rust

Morrisons are doing the big k ach15 for £20 a bag. Good price for some great charcoal 

I'd highly recommend john davidsons great variety of meats from all over the world. He also has offers on every now and then I had a few wagyu tri tips that had 20% off. Gridiron is also a great place to look had a beautiful full packer off them