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Showing content with the highest reputation on 09/18/2018 in all areas
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Tee hee. Does that mean I am now a proper, grown up KK owner now?1 point
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I am still keen to hear from anyone who has had success with crisping up pork skin in their KK. Would be good to know how you achieved it. The meat on this last cook came out very juicy and tasty. You just can't get that smoky flavour in an indoor oven so I'll be trying a few more experiments to see how I can minimise the smoke from the burning pig fat while maximising the flavour in the meat.1 point
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The ribs I preped turned out great. took them out of the vac bag. .and gave them some cherry rub. .got Ora to 250 with some cherry wood and on they go..looking good..gave them some peach sauce that I made the other day..ready to cut look at that purple Crack. .and cut..plated with some salad and corn yum.. Outback kamado Bar and Grill1 point
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Worth a go Bruce it turns out great Outback kamado Bar and Grill1 point
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Great looking ribs!!1 point
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I like this method of doing scallops, soak in salt/sugar(4:1) brine for 10 mins. then rinse and put the scallops in the SV bag with a little olive oil. Cook for 30 mins at 128F.
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Hurray for the purple crack!1 point
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That's the trick. Do the high heat sear at the very beginning before the KK heat soaks. Then you can drop the temp down to do the slow roast with the water pan.1 point
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Wow I have been thinking about spinning a tri tip for months but wasn’t sure if it would work, nice going Aussie, think my next tri tip will be a spin lol. Great looking meal by the way!1 point
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Those are nice and meaty ribs, Aussie and a tasty dinner.1 point
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Yum yum yum great looking dinner Aussie nice cook1 point
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Looks great you could always run the KK at a high temp for the first hour and drop it down .then stop the spit every so often so it gets a nice heat blast Outback kamado Bar and Grill1 point
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I see you got good taste in cheese...nicely done mate1 point
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Tekobo, you shoulda been a pitcher in the major leagues. Rolling the piece closer to the fire at it's end maybe an option. It is an 8 hour cook, the finish is a problem for you so, the roll ? Height for the grill grate is a concern, lower or higher. Glad to see the dark color in your KK1 point
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Interesting.1 point
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Slow cooked lamb shoulder on the KK today, I was working from home so managed to get it on at 8.30am, it come off at 6pm. I’d say it was tender1 point
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