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32 minutes ago, jakeyb77 said:

@JohnA my son was looking over my shoulder at my phone the other day and saw your tomahawk steak. 

He’s only 8 and was very impressed. ?

that thing was bigger then my head, imagine what it would look like next to an 8 y.o :)

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Fresh Barramundi, Valencia Orange, my back yard coriander, extra virgin olive oil.   Cooked on the Weber with the fish never touching the hotplate - instead atop the oranges with the bbq lid

A short break from all that delicious food to announce my BBQ kitchen is 99% complete. Did some rearranging since the cook last Thursday and ordered a new workbench with shelves to house all my spices

The Rig - Primo Oval XL The results

Installed the Smartfire this morning and did my first cook

thing is rock solid and held temps oerfectly

been able to use a battery to power it is also brilliant and it hardly uses any power

 

44B8EBE2-A4AD-471C-B477-00B165D63D2F.thumb.png.34e41c186b4ad33f08866b0411e6259c.png

 

9AE17018-E443-418D-AF28-847E108F2EB5.thumb.png.953015b164a7cf7e395e8a9663f68f83.png

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1 minute ago, JohnA said:

Installed the Smartfire this morning and did my first cook

thing is rock solid and held temps oerfectly

been able to use a battery to power it is also brilliant and it hardly uses any power

 

imageproxy.php?img=&key=6052995cfa95af68imageproxy.php?img=&key=6052995cfa95af6844B8EBE2-A4AD-471C-B477-00B165D63D2F.thumb.png.34e41c186b4ad33f08866b0411e6259c.png

 

9AE17018-E443-418D-AF28-847E108F2EB5.thumb.png.953015b164a7cf7e395e8a9663f68f83.png

Wow that’s freaken cool! 

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32 minutes ago, jakeyb77 said:

Wow that’s freaken cool! 

Yea was very impressed

not having to worry about temps is great as you can just set and forget

 

and now it’s temps up high and getting that nice sear to finish it off

 

E2C19B00-BE25-468E-B8D3-1DDACE0048C7.thumb.jpeg.181ababad8d9aec7e221ba9308d10083.jpeg

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A lot of you would have heard about kosher salt and the benefits it has with its particular grain size allowing it to gently dissolve over the meat rather than clumping but personally have found it a little difficult to find locally and when you do it's usually overpriced so here is a great substitute thats cheap as. Available at some butchers and meat wholesalers is flossy salt and it's only about $15/20kg a bag. Really good stuff any WAY better than most other salt you find in supermarkets.

 

I like to go one step further and cold smoke it but if you see it pick some up and give it a try.

 

 

20190825_162420.jpg

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I always thought Kosher salt is just normal Maldon-like salt. (sea salt flakes etc).

 

To me the name is incorrect, they call it Koshering Salt as it is supposed to remove the blood from the meat - but that is incorrect for the most part as there is no blood in fillet steaks and the like (aka muscle) only myoglobin, yes it is red and looks like blood but it isn't.

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Agreed Rockford regarding the name. People say its less salty than regular table salt but that has to do with the slightly bigger crystals so a TBSP of kosher will contain less salt than a TBSP of table salt due to the air gaps between the larger pieces.

 

For me I like it (and as mentioned flossy salt is a great substitute) as it is not iodized and its larger crystal size matches better with the pepper I use (#16 mesh) creating a more even distribution when applying.

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I know times have moved on and this is no rare GT Ford either but I found a barn find 2012 original Weber kettle. 

Love cooking on these when doing a family BBQ. I have a Family Q but there’s no coals, no smoke. (In fact I have 5 BBQs now ?

Anyway it has the hinged grill. The baskets and the indented fire plate. 

Score! 

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31A99E9F-7376-4396-AB57-AA7F0F9388A2.jpeg

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3 hours ago, jakeyb77 said:

....(In fact I have 5 BBQs now ?).......

 

Love the fact you have 5 BBQs ?

 

You guys are hard core in this thread, and I love it. 

My rumbling stomach doesn't thank me though, whenever I look in to this thread......

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On 24/08/2019 at 5:03 PM, JohnA said:

Installed the Smartfire this morning and did my first cook

thing is rock solid and held temps oerfectly

been able to use a battery to power it is also brilliant and it hardly uses any power

 

imageproxy.php?img=&key=6052995cfa95af68imageproxy.php?img=&key=6052995cfa95af6844B8EBE2-A4AD-471C-B477-00B165D63D2F.thumb.png.34e41c186b4ad33f08866b0411e6259c.png

 

9AE17018-E443-418D-AF28-847E108F2EB5.thumb.png.953015b164a7cf7e395e8a9663f68f83.png

Excellent. Mines packed away as a fathers day gift... Well day before fathers day as we are doing ribs and reverse sear steaks for visitors

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7 hours ago, jakeyb77 said:

I know times have moved on and this is no rare GT Ford either but I found a barn find 2012 original Weber kettle. 

Love cooking on these when doing a family BBQ. I have a Family Q but there’s no coals, no smoke. (In fact I have 5 BBQs now ?

Anyway it has the hinged grill. The baskets and the indented fire plate. 

Score! 

14D56411-6EDB-4085-9DAB-791EFAFA159B.jpeg

08F153F8-4170-4D38-BF92-7408C7EDA017.jpeg

31A99E9F-7376-4396-AB57-AA7F0F9388A2.jpeg

 

Score? got thats goddamnd right Mr. B. Your on a roll theis past week!

 

Love it...

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Speaking of Weber, cooked up two Chickens in my battered half rusted one !,?

 - one with a Piri Piri homemade marinade, Garlic, Oregano, Lemon juice and zest, Chilli flakes, Smoked Paprika, salt and pepper plus extra virgin olive oil. 

 

Other stuffed with lemon wedges, Thyme plus Olive oil,  salt and pepper. 

 

Finished cook with smoking Hickory chips.

Came up a treat! 

20190825_191412.thumb.jpg.92416fa03d9e8630fb8e61a17774e512.jpg

 

Edited by evil c
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13 hours ago, evil c said:

Speaking of Weber, cooked up two Chickens in my battered half rusted one !,?

 - one with a Piri Piri homemade marinade, Garlic, Oregano, Lemon juice and zest, Chilli flakes, Smoked Paprika, salt and pepper plus extra virgin olive oil. 

 

Other stuffed with lemon wedges, Thyme plus Olive oil,  salt and pepper. 

 

Finished cook with smoking Hickory chips.

Came up a treat! 

20190825_191412.thumb.jpg.92416fa03d9e8630fb8e61a17774e512.jpg

 

Looks great as always @evil c

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5 minutes ago, Ken said:

A quick basic question for Kamado Joe users, when in use do you leave the ash scoop (little shovel) in place or remove?

 

Ken

Definitely leave in.....:thumb:

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16 hours ago, Ken said:

A quick basic question for Kamado Joe users, when in use do you leave the ash scoop (little shovel) in place or remove?

 

Ken

yep leave in for sure, then just slide out and empty every couple of cooks

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Used the Smartfire temp controller on Saturday. Mixed results. 2 bruises and cuts to my fingers fitting the adapter plate wasn't a great start. Whilst the pit fire was ramping up to 250f I opened the lid at 200f to put my ribs in. It went into what is called open lid mode where the fan stops in case the pit gets over stoked. Why? It still wasn't up to temp! It's designed to slow the ramp up to set temp once it gets 70% there and I found it it took too long to ramp up that last 50f but once there it WAS stable.

 

I then had to do a run to Bunnings and the bottleo for about an hour and on my return I found the app had decided 230f was the set temp (without me making any changes) so it had been losing temp the whole time I was away. This is the major reason I bought the thing so I can leave the Kamado safe in the knowledge the fan will look after things in my absence.

 

Anyhoo, I reset the target temp in the app and things went smoothly, especially dealing with 4 lid opening to baste the ribs in the final hour and getting back to target temp quickly.

 

The ribs were entrée. I kept it going at 250f to reverse sear 4 eye fillets with sensors in 3 of them. All went well till I removed them at 125f internal temp, and tried to stoke the pit up to max to sear them. It was taking forever to rise and only got up to a max of 275f before I gave up and used my Weber Family Q to sear them.

 

The steaks were the best I've ever cooked but I wasn't a great advert to my guests of what the controller can do. I'll give it another go this weekend before making my mind up.

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Rule number one, never attempt to use a new gadget when you have guests as its guaranteed to play up and make you look like an idiot (ask me how I know this). Does seem odd though and id make sure there is no air leaks in the blower or impediment to the airflow.

 

Mine is nowhere as sophisticated as yours but I remember having teething problems also (refer to the first post in this thread) and ironically the best temp stability I now find is when i dont use any assist and just let the cooker do its thing.

 

Seems like you had a good outcome though and managed to save the day ?

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54 minutes ago, Tubularbells said:

Does seem odd though and id make sure there is no air leaks in the blower or impediment to the airflow.

In the graph above the grey shading is the fan speed (scale to the left) and you can see the controller didn't attempt to fully ramp up the temp. On reflection it might have been some user error as the app needs some work as the is a thumbs up button which saves changes and it's not always on the screen. Looking back even though I upped the target pit temp, it isn't showing on the graph so perhaps I didn't save the change.

Edited by blybo
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Just finished my Willy Wonka breakfast sausage in tribute to the characters way of incorporating a lot of food elements into a single bite.

So this one has it all including pork sausage, bacon, scrambled free range eggs, sauteed mushrooms, spinach, toast, hash browns, ketchup and drum roll....a cafe latte!

 

I give it my 5 star inverted pyramid health rating  ?

20190906_190415.jpg

Edited by Tubularbells
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On 02/09/2019 at 10:09 AM, blybo said:

Used the Smartfire temp controller on Saturday. Mixed results. 2 bruises and cuts to my fingers fitting the adapter plate wasn't a great start. Whilst the pit fire was ramping up to 250f I opened the lid at 200f to put my ribs in. It went into what is called open lid mode where the fan stops in case the pit gets over stoked. Why? It still wasn't up to temp! It's designed to slow the ramp up to set temp once it gets 70% there and I found it it took too long to ramp up that last 50f but once there it WAS stable.

 

I then had to do a run to Bunnings and the bottleo for about an hour and on my return I found the app had decided 230f was the set temp (without me making any changes) so it had been losing temp the whole time I was away. This is the major reason I bought the thing so I can leave the Kamado safe in the knowledge the fan will look after things in my absence.

 

Anyhoo, I reset the target temp in the app and things went smoothly, especially dealing with 4 lid opening to baste the ribs in the final hour and getting back to target temp quickly.

 

The ribs were entrée. I kept it going at 250f to reverse sear 4 eye fillets with sensors in 3 of them. All went well till I removed them at 125f internal temp, and tried to stoke the pit up to max to sear them. It was taking forever to rise and only got up to a max of 275f before I gave up and used my Weber Family Q to sear them.

 

The steaks were the best I've ever cooked but I wasn't a great advert to my guests of what the controller can do. I'll give it another go this weekend before making my mind up.

Have you given it another try mate

i did my 3rd cook with it yesterday brisket and ribs and the results were brilliant again

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for reverse searing what what I do is turn the smart fire off open the bottom vent and leave the lid open gets that fire up nice and hot very quickly

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  • 2 weeks later...

Summertime and the livin's easy.

finally some warmer temps coinciding with a free weekend, off to my not so local butcher to prepare for a smoke tomorrow. 

The 30-40min drive is worth it. It's not the price or the selection more the whole experience. Ivan's is a family run Serbian affair that make and smoke all their own small goods on the premises, to the smoking community the smell is heaven, everything from crazy unpronounceable salami  to beef bacon to his famous chevapi's. They even roast pork that you can purchase hot with fresh local bread, no veg here. 

Also the best lump charcoal I can find in Sydney pieces from 50 cent diameter up to beer can size no dust.

 

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I got a 7kg pork butt bone in and had them remove the fat cap, they always look at me a bit "really" yes you can keep it! 

Also going to try some baby back beef ribs and got some fat sausages for the end.

IMG_0510.thumb.PNG.aea986f0b7117fc03947aef5f7199ec2.PNG

 

no no injection just a sweet hot rub soaking overnight 

 

 

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1 minute ago, jakeyb77 said:

Worse things to do on a Sunday besides smoke a joint 

So right

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T bone steak marinated for several hours with Asian style mix - garlic, ginger, Soy, Oyster sauce,  sweet chilli and honey plus salt.

Bit of a smoky char from the honey doesn't hurt the flavor none!

 

 

20190929_192245.jpg

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Yep corn bread with maple glaze.

 

For full disclosure not my work but was happy to feed off that cooked by arguably Australia's best BBQ chef Lance Rosen. Fark, thought id died halfway through and descended to the fiery pits of BBQ hell. Man it was goooood.

 

Edited by Tubularbells
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