Recipes, home grown goodness, BBQing and food stuff
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@canefan They look fantastic!!! Love lamb ribs and more importantly, true-love does also
I can't stop using the rotisserie over coals at the moment. Helps that I have a cracking butcher that lets me select from out the back. Rolled pork shoulder and picanha are the regulars at the moment
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@canefan those look awesome. Now that is some food porn!
Surprised that they can take going "hot and fast" and turn out so well. What is the texture like cooking them that way?
Certainly the skin looks absolutely amazing and would be crispy?
I've only done lamb ribs like I do beef and pork ribs, low and slow ~ 220F for say 5 - 6 hours until an internal of around 200F to get that really soft juicy rib taste and texture.
Might have to try this method for lamb ribs next time
(edit) BTW, what type of Kamado is that your using?
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@RoninWC said in Recipes, home grown goodness, BBQing and food stuff:
@canefan those look awesome. Now that is some food porn!
Surprised that they can take going "hot and fast" and turn out so well. What is the texture like cooking them that way?
Certainly the skin looks absolutely amazing and would be crispy?
I've only done lamb ribs like I do beef and pork ribs, low and slow ~ 220F for say 5 - 6 hours until an internal of around 200F to get that really soft juicy rib taste and texture.
Might have to try this method for lamb ribs next time
(edit) BTW, what type of Kamado is that your using?
I want to show off and post a few pics and small video of some recent cooks but I don't know how to load on to TSF easily
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@Hooroo said in Recipes, home grown goodness, BBQing and food stuff:
@canefan They look fantastic!!! Love lamb ribs and more importantly, true-love does also
I can't stop using the rotisserie over coals at the moment. Helps that I have a cracking butcher that lets me select from out the back. Rolled pork shoulder and picanha are the regulars at the moment
I love picanha
I cooked this one hot and fast on the coals last night. Like you I'm doing more and more direct hood down cooking, you get better flavour. Rib in pork belly was awesome
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@Hooroo said in Recipes, home grown goodness, BBQing and food stuff:
@RoninWC said in Recipes, home grown goodness, BBQing and food stuff:
@canefan those look awesome. Now that is some food porn!
Surprised that they can take going "hot and fast" and turn out so well. What is the texture like cooking them that way?
Certainly the skin looks absolutely amazing and would be crispy?
I've only done lamb ribs like I do beef and pork ribs, low and slow ~ 220F for say 5 - 6 hours until an internal of around 200F to get that really soft juicy rib taste and texture.
Might have to try this method for lamb ribs next time
(edit) BTW, what type of Kamado is that your using?
I want to show off and post a few pics and small video of some recent cooks but I don't know how to load on to TSF easily
You can upload from your device using the little cloud with up arrow button?
The one on the right side end.....
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I did this pork belly direct heat at 350F with the hood closed for a couple of hours. Over half the time the meat was skin side down and didn't burn. Like the lamb ribs the higher heat makes the fat render much better. Finished the crackle for 5 minutes in the oven on grill at 150c. The skin was so dried out it puffed up like popcorn. It was ridiculously brittle and exploded when you bit it.
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@RoninWC said in Recipes, home grown goodness, BBQing and food stuff:
@canefan those look awesome. Now that is some food porn!
Surprised that they can take going "hot and fast" and turn out so well. What is the texture like cooking them that way?
Certainly the skin looks absolutely amazing and would be crispy?
I've only done lamb ribs like I do beef and pork ribs, low and slow ~ 220F for say 5 - 6 hours until an internal of around 200F to get that really soft juicy rib taste and texture.
Might have to try this method for lamb ribs next time
(edit) BTW, what type of Kamado is that your using?
It's an Akorn by chargriller? Basically a poor man's kamado but works just as well. I have a tip top temp, basically a gizmo that controls the temperature so it's pretty sweet for a fraction of the price of a kamado joe or BGE
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I've had to set this thread to ignore status - I'm currently on a fast.
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@antipodean haha, I'm sitting ere eating a salad, had to chuck in some of the left over Christmas ham though, fucking salad for lunch pfft.
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@antipodean 4 slices of thin Vogels, one small avo and a small can of tuna for me. It's what happens at home in the evenings that causes the problems... :face_savouring_delicious_food:
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