Recipes, home grown goodness, BBQing and food stuff
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<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>
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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>
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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>
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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>
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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> -
<p>Seconded for any style of Kamado here. I use an old school Bubba Keg, and as RoninWC says the versatility is insane. I have moved through a lot of gas grills and find I just don't bother with them any more. Charcoal can be ready in about 15 minutes, there's no mess with kamado, and they taste and heat is far better.</p>
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<p>If anyone is wanting to get into kamado grilling, they start from about $600 including smoking stone (example <a data-ipb='nomediaparse' href='http://www.bbqsandmore.co.nz/char-griller-kamado-kooker.html)'>http://www.bbqsandmore.co.nz/char-griller-kamado-kooker.html)</a></p>
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<p>Edit: another vote for meathead. I bought his book - not becuase there is stuff in there that's not on his website, but because he's got great info out there and worth supporting</p> -
<blockquote class="ipsBlockquote" data-author="jegga" data-cid="595721" data-time="1468134319">
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<p>Ok, ordering meathead .</p>
<p>How many of you still go to an old school butcher rather than just buy meat at a supermarket? </p>
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<p>It varies for me. One of the challenges of american style bbq is that it should use waste cuts of meat. $15 bucks a kg for rib 'shiners' ain't waste cuts any more - that shit is seriously expensive. More expensive than eye fillet in terms of meat recovery.</p>
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<p>Short answer:</p>
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<p>Westmere butchery does brisket (whole, bone in) a $5.kg. I have a relationship with them, and they deliver it to me, but I tend to smoke 15kg at a time.</p>
<p>Ellerslie butcher meats are insanely good, but not cheap</p>
<p>Mad Butcher does regular specials on pork shoulder</p>
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<p>for the NZZP house, we usually only smoke well priced meat. </p> -
You smoke 15kg at a time? That's awesome. I've smoked that amount of fish but never meat<br><br>
I don't really go to the mad butcher because we have Prestons , when I'm working in different parts of town if I see a butcher has won awards for their sausages I'll try and buy some . -
<blockquote class="ipsBlockquote" data-author="jegga" data-cid="595721" data-time="1468134319">
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<p>Ok, ordering meathead .</p>
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<p>There's not much there that isn't on the website. Tkae your time and read through everything he has there... buy the book to support, and if you want a physical artifact.</p>
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<p>I started mucking around with slow cooking meats american style about 5 years ago. Back then, you couldn't get it here in NZ - there was only one proper smoking joint. Now, you can't move in central auckland without faling over an american style meat joint. Great stuff, but bloody expensive.</p> -
<blockquote class="ipsBlockquote" data-author="jegga" data-cid="595734" data-time="1468138654">
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<p>You smoke 15kg at a time? That's awesome. I've smoked that amount of fish but never meat</p>
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<p>Yeah, it's a tight fit but goes well for about 24 hours at around 225F. The yanks haven't seen a bone in brisket - they dont know what it looks like. The meat is best fresh, but breaks down in to the freezer nicely .. tortilla with smokey peppery brisket is insane. Combine with home brewing, and it's not hard to see why I should be on the weight loss forum :|</p> -
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<blockquote class="ipsBlockquote" data-author="jegga" data-cid="595743" data-time="1468139152">
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<p>What smoker do you have? </p>
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<p><a data-ipb='nomediaparse' href='http://www.grillingcompanion.com/bubba-keg-grill/'>http://www.grillingcompanion.com/bubba-keg-grill/</a></p>
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<p>Bubba keg. Big, charcoal driven kamado style cooker. Twin wall steel, insulated. Did I mention two bottle openers? :D</p>
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<p>Insulated steel is great for a kamado, but twitchy. They are so well insulated if you overshoot the temp you are basically stuffed.</p>
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<p>Once you go kamado, you never go back. I cooked on webers for years, but by god the kamado concept is great for controlling temperature.</p>
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<p>Jegga - you wellington based? I had some beer from a mate who brewed something there. It was, erm, home-brew like. Old school, kit and kilo home brew, if you know what i mean.</p> -
Yeah I'm Wellington based and normally avoid beer nerds especially the ones who insist on you trying their brew but his were good . I tried about six different brews and they were heaps better than the crap my brother in law brews from scratch and acts you're some sort of philistine for not appreciating .<br>
Sounds like brewing there is s bit of a social thing too, it's not my kind of thing but he's made heaps of mates there.
