Leaderboard

Hey guys and gals I’m no Connoisseur of rice. Me I just like to buy cooking equipment LOL. When I was a mechanic I love buying tools. I’ve switch from tools to kitchen equipment. Anyway I got my butane bottles today so tomorrow morning I’m gonna cook some rice. Please don’t get weaked kneed or twitter and bistrd on my Account.

Thanks @amusedtodeath. Further incentive to try the Franklin method. I got into a discussion with a local who is married to a Texan and he was pretty sure that there was no way I knew how to cook a brisket right. He said words like "dry" and "tough". I showed his wife a picture of my cooked brisket and I think she would have divorced him and married me if she could. After all that build up, I will need to make sure that the brisket comes out great when I finally invite them round. I'm putting my money on Mr Franklin for that one. Thanks!

Hear, hear! I want to have some idea that I'm going to be OK with plunking down $120 for a ceramic pot that will only cook 1 cup of rice before I jump into the deep end of that pool! https://toirokitchen.com/collections/unique-style-iga-yaki-donabe/products/kamado-san?variant=45954685774 I made some pretty damned good rice tonight in a 1 cup Calphalon pot. Owned it for decades.

Had a couple of fun cooks over the weekend. Tried out my griddle plate on some nice Aussie red jumbo shrimp, lobster tails and Mexican corn. The next day spun a nice hen with a pan of vadalias and brussels catching the drippings underneath. It always amazes me how the KK keeps everything so moist! Crisping the skin 4484A6F9-B634-416B-96F2-545173E6810E.MOV

The secret is the pink butcher paper wrap after the stall. @amusedtodeath - I think the Wagyu beef had as much to do with your success as following Franklin's technique did. As Aaron says in his book, buy the best cut of meat you can afford. He only uses Prime at his restaurant.

I got into a “discussion” on Facebook with someone who was convinced that brisket tasted like pot roast. Naturally I said he’d never had good brisket, and naturally he said he had. His next comment was the telling part. He essentially said that for all the work and effort brisket takes, he’d rather do pork, it’s much simpler. That said it all to me. My response was that was the problem...good beef, good fire, salt and pepper, done. Sent from my iPad using Tapatalk

Thanks Mac actually I’m cooking the rice as we speak

I am watching this with everything that I have and very much looking forward to it.[emoji4]

Those ribs look great! Vegemite also goes really well on a brisket, use it in place of the mustard / oil that you would usually apply first to make your rub stick to the meat. Like the mustard, the flavour cooks out during the long low n slow cook, but you are still left with some great umami undertones from it.

Yup! Stop being twitter and bisted, we love Bruce and we want a test run to justify our next KK forum induced purchase.

Has it come to this?? We all sit around weak kneed waiting to see poor ol' Bruce cook rice?

Ever since I said I would try out some marmite recipes I have, somehow, found an excuse to avoid making them. But yesterday was the day! There must be something about the day-after-Bruce-and-Dennis' birthday that makes us all brave I settled on the recipe at the end of this article: https://www.theguardian.com/lifeandstyle/wordofmouth/2011/jun/30/how-cook-perfect-barbecue-ribs Mixed up the marinade/glaze ingredients 2 racks of baby back / loin ribs 1 tbsp Marmite 1 tbsp English mustard 1½ tsp smoked paprika 2 tbsp tomato ketchup 2½ tbsp dark muscovado sugar Messy. Smelt good though, like an authentic BBQ sauce. I have always done my ribs hot and fast. They are relatively skinny and I cook them for about an hour at about 180-200C. They are chewy but that is what I am used to and like. Today I tried low and slow. Used whisky chips for the smoke and cooked on the indirect side in my 23". I waited and waited and waited and was rewarded with the crack when I lifted them with my tongs. Please tell me that was right! Moved the rack over to the direct side for 2-3 minutes, slathering with more of the sauce on each side. And here they are, "plated" Verdict? I actually like the marmite sauce! You can taste the marmite umami tones and it is a good sauce overall. I think I prefer the texture of my hot and fast ribs but it was good to try this method. Liking this start to my marmite adventure. Gonna try a few more recipes...

Some people think it tastes like a dried bug crushed up!!

Had to look that one up Tekobo thought it was a dried bug crushed up but you didn't disappoint

High praise indeed. I find I’m that hungry most days the KK is running !

lol...been awhile since i heard that one, i dunno about it being the ducks nuts, but i was so hungry that day that i could've eaten the crotch out of a low flying duck

My marmite is relatively runny so I was able to mix it in with the other ingredients without too much trouble. See photo below. The old marmite was black and sticky but it mixed in OK with the other ingredients for the ribs, as you saw from the first picture. So, no special technique to pass on I am afraid.

I'm with @5698k on the the Aaron Franklin method of brisket cooking. My first overnight cook on my KK was a huge Waygu brisket using his book as a guide - it was by far the best brisket I've ever cooked... Matter of fact, all my previous briskets were Just "good", but that one was Fantastic!!!

Hi BonFire, I went with @Aussie Ora's advice about the fact that Vegemite/Marmite never goes off and so I used an old jar from the back of the cupboard for my first cook. It was sticky and black but dissolved OK. After the first success I thought I would splash out on a new jar. The difference was significant. The marmite was a much lighter brown and was soft and much easier to mix in. I still refuse to eat it neat but I think I will try marmite butter next.

Awesome, with any luck I will see that first thing when I wake in the morning.

I certainly have, they’re absolutely unreal, like a mini brisket, so tasty!!

Now that's the only interesting idea that I've seen yet for Vegemite/Marmite. Makes sense, especially if you thin it out a little, like the consistency of mustard. @tekobo - I've have no doubt the Marmite wings were nasty; BUT, how were the Nigerian spiced wings? What's the spice rub called? Is it available outside Nigeria or is it a family recipe? If you're looking to add serious umami to some wings, go with Korean Gochujang (fermented soybean paste with chilies). I'm addicted to the stuff!!

Exactly, tekobo.

Hey Bonfire, get in on the monthly meat buy with Urban Griller, the prices are much better than on that website, brisket is around the $14 / kg mark and beef ribs around $12 / kg for cape grim. We use Cape Grim in all of our competition cooks, i absolutely love it!

Today was marmite chicken wings day. I tried this recipe: https://wholesomeireland.com/bbq-marmite-chicken-wings/ I also had back up. My dad is visiting from Nigeria and he brought me a Nigerian pepper rub, to I applied it to half of the wings. Here is the result. The marmite wings are at the top of the picture. I needed the back up. Meaty, yeasty wings? Yack. Not a good idea. Will soldier on, but this was not a successful experiment.

Oh... no man cave. That’s a tragedy Sent from my iPad using Tapatalk

Hey Tyrus, I've missed your sense of humour. I still laugh whenever I remember you fessing up to not being snow bound and that you'd manage to fool us into thinking your Jack Russells were perimeter patrolling Great Danes.

My daughter has gone over to Melbourne to play for South Melbourne Womens soccer, miss her sense of humour, she sent me this today....Here's our Prime Minister telling Alan Bond a joke.........yeh we're a weird bunch us Aussie's

Okay. Picture before the wrap Sent from my iPhone using Tapatalk