Recipes, home grown goodness, BBQing and food stuff
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<blockquote class="ipsBlockquote" data-author="dogmeat" data-cid="555966" data-time="1454452093"><p>I know the question was for Gary but just a couple of thoughts. I used to have a Webber 20 years ago and I agree the kamado uses way less charcoal. <br>
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Temperature control takes a bit of getting used to but once you get the idea its pretty easy.<br>
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One thing I learned the hard way was to be patient and only adjust one vent at a time and then check the results. Pretty quickly you work out what works best.<br>
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The other thing is the temp gauges aren't that accurate. Mine is OK to about +/-10 degrees but over 6 hrs that's a massive variance. There are also like with every oven hot spots inside so I used a digital thermometer placed at various points to work out where the best place to evenly cook was and as I use mainly indirect constructed a fire well using a couple of bricks to force the heat straight up. Every time I cook I take a digital reading just to confirm the temp and then leave the lid closed as much as possible.<br>
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It does retain heat really well so by now I can accurately gauge how much I need for the length of time I will be cooking.<br>
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I do still see the attraction of a gas bbq for essentially cooking yr steak or sausage outdoors but a) I almost never cook just a basic piece of meat and b) if I do my oven is 6 metres from my kamado anyway.</p></blockquote>Do you use lump or briquettes for a low n slow? I have a maverick wireless thermometer, it measures the temperature of the meat and the inside of the bbq. Schweet -
<p>I was almost sold on the kamado.... until I saw the price... :(</p>
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<blockquote class="ipsBlockquote" data-author="No Quarter" data-cid="556091" data-time="1454470912">
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<p>I was almost sold on the kamado.... until I saw the price... :(</p>
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<p>I did a lot of research, got my bro in law to buy this in Oz then I just bought one on sale in NZ</p>
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<p><img src="http://www.homedepot.com/catalog/productImages/400/fa/fa2e0767-897b-4c20-a8cb-9c4e473cba0e_400.jpg" alt="fa2e0767-897b-4c20-a8cb-9c4e473cba0e_400"></p>
<p>Chargriller Akorn, simulates the kamado cooking style using twin layers of steel, internal porcelain coated, filled with insulation between. Cheap as compared to the kamado and BGE at about $500 kiwi All that top dollar performance without the big dollar pricetag</p> -
<blockquote class="ipsBlockquote" data-time="1454452093" data-cid="555966" data-author="dogmeat"><p>I know the question was for Gary but just a couple of thoughts. I used to have a Webber 20 years ago and I agree the kamado uses way less charcoal. <br> <br>Temperature control takes a bit of getting used to but once you get the idea its pretty easy.<br> <br>One thing I learned the hard way was to be patient and only adjust one vent at a time and then check the results. Pretty quickly you work out what works best.<br> <br>The other thing is the temp gauges aren't that accurate. Mine is OK to about +/-10 degrees but over 6 hrs that's a massive variance. There are also like with every oven hot spots inside so I used a digital thermometer placed at various points to work out where the best place to evenly cook was and as I use mainly indirect constructed a fire well using a couple of bricks to force the heat straight up. Every time I cook I take a digital reading just to confirm the temp and then leave the lid closed as much as possible.<br> <br>It does retain heat really well so by now I can accurately gauge how much I need for the length of time I will be cooking.<br> <br>I do still see the attraction of a gas bbq for essentially cooking yr steak or sausage outdoors but a) I almost never cook just a basic piece of meat and if I do my oven is 6 metres from my kamado anyway.</p></blockquote><br>Yeah temp control is a bit more than a gas BBQ but its just down to being patient. I like it as I stand out on the deck drinking beer and move the vent a fraction of an inch and looked concerned every time my wife pops her head out ~ "no can't help with chores have to watch the BBQ"<br><br>You have to use Lump but once you stop cooking just shut down the vents and what over lump is left over is good for the next cook.<br><br>One thing I've noticed is that is faster than ovens when roasting.
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<p>I have the kamado joe and have had it for about 4 years now.</p>
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<p>It gets used year round, in winter about once a week and in summer a couple of times. I even use it just for steaks in the weekend. I also have a 5 burner gas which only used for quick stuff on week days.</p>
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<p>I am lucky that I work for a meat company so have access to a lot of different red meats at great prices so have a lot of good things to use.</p>
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<p>We have done all the standard meats on ours, along with pizzas, bread, buns, cakes and even a pavlova. Took 2 goes to get the pav right.</p>
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<p>It is great for temp control and easy to get going and economical on the charcoal. Only real lump should be used on a ceramic.</p>
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<p>We did pulled pork yesterday, cooked it for 8 hours at about 150F and it was just superb, fall apart tender and very moist. Used, apple cheery & mesquite smoking chips at the start to get some additional smoke flavour imparted</p> -
A couple of weeks ago went to Melbourne for the yak ales bbq festival. Learned tips from a couple of US pit masters ( one apparently is quite famous, Chris Lilly?) and ate shitloads of bbq meat. The nearest thing to veges that went in was fries coleslaw and pickles. Had some wonderful brisket and beef short ribs, even some craft beer I liked. Highly recommended
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<p>canefan</p>
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<p>Chris Lilly is a very famous bbq name. He is more a tv host than a competitor but was one of the top guys for many years.</p>
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<p>I love the American style wood fired pits, am going to try and buy a set of plans for one and get it built here</p> -
<p>I just made some rhubarb, pear and ginger jam, hasnt quite set as well as it should have </p>
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<p>Looking at making some feijoa wine/cider, being that time of year and all! </p> -
<blockquote class="ipsBlockquote" data-author="taniwharugby" data-cid="575653" data-time="1461912838">
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<p>I just made some rhubarb, pear and ginger jam, hasnt quite set as well as it should have :(</p>
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<p>Looking at making some feijoa wine/cider, being that time of year and all! </p>
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<p>The heat has meant we have a good crop of feijoas, might try a sauce. I'll be interested to see how your wine/cider turns out.</p> -
<p>we have 2 trees (both planted 2 years ago) one has moth larve in it, the other is producing some good crop, plus an elderly neighbour has been leaving us bags full on our door step, so have LOADS, need about 1.5kg of the flesh</p>
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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> -
<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>
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<p>Must be a Flaxmere thing.</p>