Recipes, home grown goodness, BBQing and food stuff
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<blockquote class="ipsBlockquote" data-author="jegga" data-cid="575650" data-time="1461912000"><p>Local butcher has bags of pork bones pretty cheap,anyone got a good recipe for a soup with them?</p></blockquote>
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Yeah! a boil up!!! Get some watercress and source your best Maori mate that can cook for his or her recipe. <br><br>
I love a boil up -
<blockquote class="ipsBlockquote" data-author="Hooroo" data-cid="575737" data-time="1461921337">
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<p>Yeah! a boil up!!! Get some watercress and source your best Maori mate that can cook for his or her recipe.<br><br>
I love a boil up</p>
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<p>My mate just bought a place and found out that his stream has watercress in it and he's been having plenty of boil ups, I'm pretty sure you can buy it at the local market.</p>
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<p>I was thinking more along the lines of maybe roasting the bones and using them as the base for a soup. </p> -
<blockquote class="ipsBlockquote" data-author="Hooroo" data-cid="575737" data-time="1461921337">
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<p>Yeah! a boil up!!! Get some watercress and source your best Maori mate <strong>that can cook for his or her recipe.</strong><br><br>
I love a boil up</p>
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<p>Recipe? Put it in all in a pot, add some potatoes.Turn the pot on. Eat it a bit later. Eat it again the next day when it tastes really good. ;)</p>
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<p>I basically had chicken boil up for dinner. I live near Asian vege shops so I pick up some watercress once a week and cook it up with Kumara and whatever meat I have in the fridge.</p> -
<blockquote class="ipsBlockquote" data-author="Nepia" data-cid="575745" data-time="1461923478">
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<p>Recipe? <strong>Put it in all in a pot, add some potatoes</strong>.Turn the pot on. Eat it a bit later. Eat it again the next day when it tastes really good. ;)</p>
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<p>I basically had chicken boil up for dinner. I live near Asian vege shops so I pick up some watercress once a week and cook it up with Kumara and whatever meat I have in the fridge.</p>
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<p>No cabbage?</p> -
<blockquote class="ipsBlockquote" data-author="jegga" data-cid="575746" data-time="1461923636">
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<p>No cabbage?</p>
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<p>WTF!!! Now there's a lot of things we disagree on, but you've never made me this infuriated. :ireful: </p>
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<p> </p>
<p>:)</p> -
<blockquote class="ipsBlockquote" data-author="Nepia" data-cid="575749" data-time="1461924568">
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<p>WTF!!! Now there's a lot of things we disagree on, but you've never made me this infuriated. :ireful:</p>
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<p> </p>
<p> :)</p>
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<p>Must be a Flaxmere thing.</p> -
<blockquote class="ipsBlockquote" data-author="jegga" data-cid="575742" data-time="1461922356">
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<p>My mate just bought a place and found out that his stream has watercress in it and he's been having plenty of boil ups, I'm pretty sure you can buy it at the local market.</p>
<p> </p>
<p>I was thinking more along the lines of maybe roasting the bones and using them as the base for a soup. </p>
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<p>If you want to be poncy about it look up some french recipes for Pot au Feu. Boil up by a fancier name. Plenty of asian variants on the theme as well.</p> -
<p>Made this last night, was awesome.<a data-ipb='nomediaparse' href='http://www.taste.com.au/recipes/1070/lamb+neck+chops+with+vegetables '>http://www.taste.com.au/recipes/1070/lamb+neck+chops+with+vegetables </a></p>
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<div>I too have a Kamado Joe.</div>
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<div>Purchased around this time last year as a bday gift for myself.</div>
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<div>In that time I have to say the purchase was totally worth it. Yes, they are expensive (AUD$1,200 for the Kamado Joe Classic Divide and Conquer (in Black of course) but worth every penny.</div>
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<div>I do a "low & slow" cook once every couple of weeks and I absolutely love the results. IMHO, there is nothing finer than low & slow, smoked beef brisket, beef short-ribs (shorties) and for pork, the boston butt (from around the shoulder area best for pulled pork) and pork ribs.</div>
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<div>The best thing about Kamado style BBQ's is their versatility as they can be used to cook various ways:</div>
<div>· Low and Slow with indirect heat</div>
<div>· Smoking by adding wood (chips) to the charcoal</div>
<div>· Direct grilling (standard BBQ’ing method)</div>
<div>· Hot plate (an accessory not usually supplied standard with a Kamado purchase)</div>
<div>· And can even get to very high temps (500 C) and used exactly like a pizza oven</div>
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<div>For those who aren't familiar with Kamado style BBQ's, the Kamado is a style of cooker based on a century’s old Japanese design that uses lump charcoal. You can add wood pieces and chips for added smoke flavour.</div>
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<div>Cooking over charcoal makes a huge difference from gas or briquette type BBQ’s - A much better and more natural flavour. Then with the use of various wood chips, you can achieve amazing results!</div>
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<div>After the first few months playing around and using the temp guage on the K-Joe, i went and purchased an iGrill 2 with 3 probes. 2 probes for the meat and one probe that sits on the grill right next to the meat to give you an exact ambient temperature. And yes, there is an app for it which connects your phone and the iGrill 2 via Bluetooth.</div>
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<div>For some who are looking for some reference material or interested in learning more about American style BBQ, here's a far from exhaustive list of websites that I have certainly found helpful.</div>
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<div>AmazingRibs.com <a data-ipb='nomediaparse' href='http://amazingribs.com/recipes/beef/texas_brisket.html'>http://amazingribs.com/recipes/beef/texas_brisket.html</a></div>
<div>UrbanGiller <a data-ipb='nomediaparse' href='http://urbangriller.com.au/'>http://urbangriller.com.au/</a></div>
<div>Smoking-Meat.com <a data-ipb='nomediaparse' href='http://www.smoking-meat.com/'>http://www.smoking-meat.com/</a></div>
<div>Smoking-Meat forum <a data-ipb='nomediaparse' href='http://www.smokingmeatforums.com/'>http://www.smokingmeatforums.com/</a></div>
<div>Aussie BBQ Forum <a data-ipb='nomediaparse' href='http://www.aussiebbq.info/'>http://www.aussiebbq.info/</a></div>
<div>Barbecue smoker recipes <a data-ipb='nomediaparse' href='http://www.barbecue-smoker-recipes.com/'>http://www.barbecue-smoker-recipes.com/</a></div>
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<div>And some good Facebook page are if you are on FB:</div>
<div>Australian BBQ Alliance <a data-ipb='nomediaparse' href='https://www.facebook.com/groups/australasianbarbecuealliance/?ref=bookmarks'>https://www.facebook.com/groups/australasianbarbecuealliance/?ref=bookmarks</a></div>
<div>Australian Low & Slow BBQ’ers <a data-ipb='nomediaparse' href='https://www.facebook.com/groups/auslowandslowbbq/'>https://www.facebook.com/groups/auslowandslowbbq/</a></div>
<div>Chilli And Charcoal Addicts <a data-ipb='nomediaparse' href='https://www.facebook.com/groups/385905358249474/'>https://www.facebook.com/groups/385905358249474/</a></div>
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<div>This is pretty much the full list of sites and pages I’ve been using thus far to get tips, hints and recipes.</div>
<div>You can also use many of these tips and recipes for standard BBQ’s and even cooking in an oven. They are not just for cooking low and slow in a Kamado style cooker and cater for most, if not all, types of BBQ’ing!</div>
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<div>Cheers!</div> -
<div>Oh, one thing I forgot to add was the recent trend for cooking meat and damn, from personal experiance, this is most definitely the way to go.</div>
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<div>I am referring to the "reverse sear" method of cooking.</div>
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<div>This means you cook your piece of meat at a low temperature, around say 210 - 250 F (99 - 121 C) until you get internal tempature of the meat to a nice medium rear (130°F / 55°C) and then take the meat off the grill, crank up the heat and then put a nice sear on the outside of the meat.</div>
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<div>I add some salt on the outside of the meat before putting it back on the hot grill as it helps to create that nice crust.</div>
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<div>Oh, and one more thing to consider before you BBQ next time and that is to dry-brine your meat.</div>
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<div>Dry-brining means to trim up the meat and then put salt on all exposed surfaces and then put it back into the fridge over night or as long as you can. The salt will get absorbed into the meat and will make it tastier.</div>
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<div>A good article on how this works and the science behind it is one of Meathead's from Amazingribs.com</div>
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<div><a data-ipb='nomediaparse' href='http://amazingribs.com/recipes/rubs_pastes_marinades_and_brines/dry_brining.html'>http://amazingribs.com/recipes/rubs_pastes_marinades_and_brines/dry_brining.html</a></div>
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<div>And yes canefan, Meadhead is my BBQ yoda.</div> -
<blockquote class="ipsBlockquote" data-author="canefan" data-cid="589708" data-time="1466312893">
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<p>I bought his book from book depository, definitely biblical</p>
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<p>This one?</p>
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<p><a data-ipb='nomediaparse' href='https://www.amazon.com/Meathead-Science-Great-Barbecue-Grilling/dp/054401846X'>https://www.amazon.com/Meathead-Science-Great-Barbecue-Grilling/dp/054401846X</a></p> -
<blockquote class="ipsBlockquote" data-author="jegga" data-cid="589720" data-time="1466315431"><p>This one?<br>
<br><a class="bbc_url" href="https://www.amazon.com/Meathead-Science-Great-Barbecue-Grilling/dp/054401846X">https://www.amazon.com/Meathead-Science-Great-Barbecue-Grilling/dp/054401846X</a></p></blockquote>yup. Shipping to nz I found book depository to be cheaper. It would pay to check -
<p>My go to rub when I can't be arsed getting the pestle and mortar out is 50/50 allspice/smoked paprika. Always get favourable comments when I use it.</p>
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<p>Add me to the meathead fan club.</p>
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<p>RoninWC - have you had any problem with the probes for your iGrill. Comments on forums almost universally pan the probes durability which has put me off buying.</p> -
<blockquote class="ipsBlockquote" data-author="dogmeat" data-cid="589914" data-time="1466390476">
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<p>My go to rub when I can't be arsed getting the pestle and mortar out is 50/50 allspice/smoked paprika. Always get favourable comments when I use it.</p>
<p> </p>
<p>Add me to the meathead fan club.</p>
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<p>RoninWC - have you had any problem with the probes for your iGrill. Comments on forums almost universally pan the probes durability which has put me off buying.</p>
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<p>I use a Maverick redi-check dual probe wireless thermometer. No problems with durability after a couple of years. The only thing it doesn't have is the wifi option</p> -
<blockquote class="ipsBlockquote" data-author="dogmeat" data-cid="589914" data-time="1466390476">
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<p>My go to rub when I can't be arsed getting the pestle and mortar out is 50/50 allspice/smoked paprika. Always get favourable comments when I use it.</p>
<p> </p>
<p>Add me to the meathead fan club.</p>
<p> </p>
<p>RoninWC - have you had any problem with the probes for your iGrill. Comments on forums almost universally pan the probes durability which has put me off buying.</p>
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<p>Hey dogmeat,</p>
<p>No I haven't had any problems with the probes at all. I read the same and what was clear was to never, ever wash your probes with water.</p>
<p>So in the 10 months I've been using the iGrill 2, I just give the probes a wipe with a dry paper towel to remove any bits and that's it.</p>
<p>I then keep them in a dry clean environment and no problem at all.</p>
<p>My one and only complaint is that because it is Bluetooth connectivity to the iGrill app on my phone, it does lose connectivity occasionally, especially when I move any sort of distance away.</p>
<p>But I will say that I've had a number of cooks saved because I have used the iGrill and either the grill temp has gone too high or too low or that the meat has reached the desired internal temp and I would have otherwise been sleeping and the meat would have overcooked.</p>
<p>I wouldn't hesitate to recommend the iGrill 2 provided that you keep water well and truly away from the probes.</p>
<p>Cheers</p>
