Leaderboard

I'll make a section on the forum with the new videos.. Here's a simple first-light video.. How to light a charcoal grill

The Italians make a mean roast beef. They call it Rosbif and it is cooked rare or medium rare, cooled and sliced thinly on a meat slicer. I ran into problems on my last visit to Italy when I asked a friend for his recommendation for the best rosbif in town. He took me to a horse butcher and could not understand why I thought it was funny that the "bif" in rosbif didn't mean beef but just any meat that Italians think is tasty when roasted rare! We are back home in the UK and I want to roast a couple of veal joints for a party tomorrow. Heston Blumenthal has a recipe for slow roasting beef in a 60C degree oven for about 6 hours until it hits 55C internal temperature. I have made it a few times and it gives you an edge to edge consistent pink meat. Today I had two joints and I decided that it would be easier and more energy efficient to achieve the same effect in my sousvide water bath. Here are the two joints. I seared them on a very very hot griddle and managed to avoid greying too much of the meat. Here is the first one seasoned and ready to be vacuum packed and go into the water bath. I decided to try cooking the second joint in the KK, knowing that it would be tough to keep the temp as low as 60C consistently. I used fresh cocoshell briquettes to reduce the chance of any hotspots and I put my cast iron smoker pot over the coals to shield the meat. I thought I would get a little smoke but it turns out there is just not enough heat to get the woodchips going. Here is the KK joint all wired up to the MEATER block. The problem I now have is with connectivity. The good news is that the MEATER seems to be staying connected to the thermometers and so my job is narrowed down to trying to bump up the wifi signal to that corner of the garden. When I last connected up the KK was at 80C so I dialled the top hat down just a little to avoid snuffing out the fire. I will report back tomorrow when I have both joints sliced for the taste test.

I like sugar 😎

Perfect

I follow Kent Rollins, he's a good piece of work and so I followed his lead here. Simple and easy, simple to change out and spot on for end results. I did deviate from his original plan though. Having no charcoal briquettes and only charcoal logs it took some work to chop them down to use. He pictured a trivet he used to support the Lodge DOven but I didn't have one, the only thing available were some broken ends of bricks and they were perfectky fine using them to support the three legs, just make sure your batter lays level in the pot or you'll have too much on one side. The rest from there on in is fun games of moving and placing the coals and switching/turning the lid, I never changed out the base as was recommended, it was too difficult from the elevated brick stand. The whole cook is easy, it's slow, take a peek now and then. Time it out for guests just for dessert with all those dirty coals sitting on the lid or cook it in the KK and make it a clean presentation . Anyhow it sits and stays warm for quite a while, and if you think it's too much sugar and you got a notion to trim her down I'm sure it'll work