Recipes, home grown goodness, BBQing and food stuff
-
I’ve been avoiding this thread for a while as I’ve been in an apartment so wasn’t able to use charcoal, so it’s been too much to take reading about what you pros have been cooking. But, I’m moving to a new place and will have a backyard again so can pick up where I left off a couple of years ago this summer 😄
I’m a total newbie at this, just have a Weber Kettle which I’ve done ribs and a Pork shoulder on after studying the amazingribs website.
@nzzp you’ve convinced me to get myself a Kamado for Christmas
me and the 6 year old boy had a look at some in the store today, he’s keen as mustard too. Appreciate the advice you and others like @canefan & @Hooroo have taken the time to post on here, no doubt I’ll have a few questions once the weather warms up and I get BBQing again.Can’t wait!
-
@No-Quarter happy to help any time. One if the great hobbies, like brewing beer
-
@No-Quarter good stuff mate. Low and slow means more time to drink beer and pretend like you are doing something useful 🍺
-
On the bread front, I am part way home from the uk with my sourdough starter as passenger. Was a bit concerned arriving in Bali with a ziplock baggie of powder but that has gone ok. Just the hometown customs to get through now.
No way a wet starter was going to travel so I fed it up and dehydrated it, then put the sheets in the blender. Looks like off colour flour but I tested some and it came back kicking in a few days.
Next challenge once home will be finding decent flour. -
-
@TeWaio said in Recipes, home grown goodness, BBQing and food stuff:
Am looking at buying a Kamado Joe. Anyone have experience with these and can point me in the right direction in terms of which model? Do they all come with the indirect dampener plate for smoking as standard?
can't answer your question about the plate. They are nice BBQ - but make sure you also look at big green eggs as an alternative. They seem to be the standard for ceramic.
Have a look around, though, and don't write off steel kamado. Cermaic are great, but bloody heavy and not very portable as a result. I run a bubba keg (now a big steel keg 5000 I think), and have had it for 8 years. Super efficient, but also means almost impossible to over-smoke things.
Finally, with a bit of practice you can get on top of an entry level kamado like an Akorn for 600-700 (https://www.bunnings.co.nz/char-griller-akorn-charcoal-bbq_p03180332). Smaller, less insulation, but still a bloody good machine that you don't have to throw too much money at, The red ones look great too
-
@TeWaio I have an akorn as mentioned. Excellent for the price, lighter but the performance is pretty close to a kamado. They are excellent at maintaining temperature for long periods and use little fuel. You can buy a tip top temp after market to regulate temperature easily https://tiptoptemp.com/ and I would suggest flagging the gasket they supply you with and buying some lavalock gasket strip online from Amazon to seal it. Their only downside is their lack of cooking capacity compared to a pit barrel style bbq but it depends what you want it for. It gets really hot so is better for kiwi style grilling. I have had mine for a few years and it is well built. You want to get a heat shield and cover too. I like to cook low and slow and if I bought a bbq today I would seriously consider an Oklahoma Joe Bronco. You can hang meat inside or sit it on the grill plate, you can grill, and it looks pretty cool https://www.bluemoose.co.nz/store/p135/Oklahoma_Joe_Bronco.html#/
-
-
@TeWaio said in Recipes, home grown goodness, BBQing and food stuff:
Am looking at buying a Kamado Joe. Anyone have experience with these and can point me in the right direction in terms of which model? Do they all come with the indirect dampener plate for smoking as standard?
Don't think you're NZ based, but this seems pretty good value. 800 bucks for a ceramic - not bad at all.
-
-
-
-
-
@jegga said in Recipes, home grown goodness, BBQing and food stuff:
@Crucial nope , that thing needs to be smothered in melted butter .
Warm bread, soft salty butter I agree
But not hot bread. The dough shrinks up and doesn’t stay moist for long.
Patience
-
@Crucial said in Recipes, home grown goodness, BBQing and food stuff:
@jegga said in Recipes, home grown goodness, BBQing and food stuff:
@Crucial nope , that thing needs to be smothered in melted butter .
Warm bread, soft salty butter I agree
But not hot bread. The dough shrinks up and doesn’t stay moist for long.
Patience
Anchovy butter or smoked butter. Yum
-
@canefan said in Recipes, home grown goodness, BBQing and food stuff:
@Crucial said in Recipes, home grown goodness, BBQing and food stuff:
@jegga said in Recipes, home grown goodness, BBQing and food stuff:
@Crucial nope , that thing needs to be smothered in melted butter .
Warm bread, soft salty butter I agree
But not hot bread. The dough shrinks up and doesn’t stay moist for long.
Patience
Anchovy butter or smoked butter. Yum
how is smoked butter? I've been thinking about making some, just never actually had it. What do yo uuse it for (aside from fresh bread, obviously).
Also, Panasonic Breadmakers FTW. We have hardly bought bread in 15 years... not as awesome as hand made, but still superb for little effort.
24" Kamado BBQ Grill - Black | Container Door Ltd
