Outdoor cooking - Barbecues, Barbecue, BBQs, BBQ, Smokers, Grills. And Ribs.

Would.

Watermelon, feta, finely chopped preserved lemon, grind of pepper, bit of olive oil. A little more savoury than just watermelon/feta combo.

Anyone fancy a mixture of smoking chips for free? I'm moving back to Australia at the end of the month so can't bring them with me. 4 X 250g tins of cherry, oak, hickory and mesquite chips.

Id be up for depending on where you’re based?

£20 "cowboy steak" from ocado tonight, wanted to get one for my birthday "treat" last weekend but the delay in the kamado arriving and needing to focus on feeding more people at my bday bbq I postponed it to this weekend.

got temp up to 130c on ambient probe on indirect side of grill, cooked on that side til it reached 52c internal flipping once around 30c, took off and wrapped in foil while I opened both vents and get dome temp up around 230-250c, finished it off on direct heat side for about 2 mins a side (probably should have waited another minute or two to get the temps up higher and gone for 1 min). over shot the intended doneness inside by a teeny bit but was happy enough to put it down as another learning exercise on the kamado, tweaked a couple of things on the signals/billows setup this time and was pleased with improvements I saw on temp stability. bodes well for boston butt next week.

served with some gnochhi at end of its BBD that needed eating stirred through with some butter, cream, pesto and parmesan.

saved a few slices for a sandwich tomorrow. the dog helped me polish off the rest.

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looks glorious

Perfect macros - ☺️☺️☺️🤤🤤🤤

Actually missing goblet of plonk

I'm in N1

Protein ✅
Carbs ✅
Fat ✅

booze and food has never played well together in my digestive tract so I tend to only do one or the other but I did have a couple of cans of 1664 while I laid in my hammock watching the sensor temps on my phone.

i don't have any pics of that from today so here's an archive photo of similar.

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Looks amazing mate!

Made some burgers on my kamado this evening, but definitely nothing worth taking a picture of (must try harder).

tweaked a couple of things on the signals/billows setup this time and was pleased with improvements I saw on temp stability

The top vent is the only thing you need to be mindful of ime, opening up the vent just a few millimetres can jump the temp 5-10 degrees. For low and slow I barely have it open at all and let the billows do everything.

that's pretty much what I learned this time. the previous cook it was open about a fingers width and over time the temp climbed up past the range I wanted (took a long time and was more or less done by then so it wasn't an issue really esp as it was just burgers and sausages). this time it was only open about a cm or so and worked perfectly.

the one thing I need to sort is the top vent. The joining rivets are much too long so the whole thing swings freely every time you lift the lid and you have to remember to re-set it every time which is just asking for trouble at some point. I'm wondering if i can get my hands on some silicon o-rings and use them to cushion the gap and provide enough friction to make it just a little harder to move.

the whole thing swings freely every time you lift the lid and you have to remember to re-set it every time which is just asking for trouble at some point.

Yeah, that is pretty annoyoning, seems to be par for the course that you have to fix something with the cheaper non BGE or Kamado Joe models. I have the costco one and the top vent on mine just leaked air everywhere but it was easily fixed with gasket felt. The BGE and Kamado Joe just have all those little things ironed out but nothing near worth spending over a grand more on.

3kg half boston butt from grid iron meat co all trimmed, rubbed and wrapped up ready to go when I get the kamado going at 7am tomorrow morning.

gonna be following this...
https://www.meatchurch.com/blogs/recipes/pulled-pork

tl;dr version ->

using hickory for the smoke, smoking at 135c til 73c internal. whack it in foil pan with butter, sugar some apple juice and cover tightly with foil and continue to cook up to 96c internal.

assuming all goes well, will be serving it pulled in rolls with slaw and pickles with some bisquik cornbread on the side to mop things up.

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That's a big chonk of meat. Does it have its own bedroom?

Also, what do you do with the spare couple of kg when you've eaten your fill?

what do you do with the spare couple of kg when you've eaten your fill?

I'll let you know when I figure that out...

Subbed!

Ocado stitched me up proper this morning, no slaw and no bbq sauce in my order! will have to pop out later.

lit at 7:30am, up to temp about 8:45. it begins...

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2 hour mark, quick spritz of apple juice and back to it.

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fat side down!

BRB

Bam!

Cornbread kinda volcano'd out of the pan (luckily I put down a lined backup pan underneath) but then the overspill cooked all crispy and delicious so we didn't even get to the stuff in the pan yet.

saved my appetite all day and now stuffed to the gills.

long day but totally worth it. that opinion may change when I'm on day 3 of leftovers.

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Things to remember for next time:

• dont bother doing the rub the night before, was bit too wet once it had sweat out which i think lost some of the rub which left big gaps in the bark.
  
• use more rub. definitely could have done more
  
• 135c is probably too high for a smaller cut. hit the low 70's around hour 3.5 and ended up taking it to 77ish before i was happy enough with bark to wrap, maybe try 125 to give it more time in the first phase.
  
• either switch to chunks of wood that burn much slower or mix the wood chips through the coals before lighting rather than scatter on top. the smoke ring was there but it didn't penetrate as much as i'd like as the blue smoke only lasted about 90 minutes. .