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Gazza

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Posts posted by Gazza

  2. Set up for Spatchcocked Chicken

    in Poultry

    Posted

     

    I have a 23 inch KK

    I've been trying to cook spatchcock chicken using different methods from youtube  that use standard type kamados. I can never get crisp or properly coloured skin even the the meat is delicious. I have tried going direct and indirect on the main grill at temps of around 350-380F in the dome temp.

     

    I noted that other kamados have their main grate about an inch or 2  higher than the gasket and I suspect closer to the dome because they are a smaller unit to start with.

    They also use a single or double level of deflection leaving only a small gap of about an inch all around the unit . This creates a different airflow than KK. Some of the results have been remarkable.

    I saw Dennis's video last night with him going through the 32 inch highlights and noticed he recommended getting chicken (and some other foods) into the dome for browning.

     

    So I'm wondering should I go direct heat with bird in the dome or with a deflector foil sheet/pan?

    What temp in the dome?

     

    For what should be a very simple dish , I'm getting a bit over the disappointed looks when blonde chicken hitting the table.

     

    • Like 1

  3. Heat deflector or drip pan? Or Both?

    in KK 411

    Posted

    On 29/10/2016 at 3:52 AM, 5698k said:

    I just use a piece of foil on the lower grate if I'm just cooking on the upper. If I'm using both grates, I use the stone.


    Sent from my iPhone using Tapatalk

    I was under the impression that the KK had been designed within an inch of its life - particularly airflow. Of course now I'm really surprised at the options for foil and drip pans rather than the deflector. Everyone who doesn't use the stone seems to have  a different method of blocking the direct heat. I mean how much space does one leave left/right or front/back considering the shape of the old stone? Am I overthinking it?.......It would be great if anyone has  photos of their differing deflection methods to post?

  9. WOW Ribeye

    in Beef

    Posted

    fetch?id=68727fetch?id=68728fetch?id=68729

    A big thanks to talisker63 for the following: Set up KK for low and slow around low to mid 200's Indirect Smoke chunks in Main grid in place Steaks on main grid for about 1hr but until internal temp is 49C if shooting for rare or 45C is going for med-rare Once at this temp steaks off and loose cover with foil Remove main grid and heat deflector Put in place the sear grill on its lowest setting Crank up heat to about 600F Steaks back on sear grill once up to 600F 1 min then rotate, then 1 min then flip, 1 min then rotate, 1 min and remove Check internal temp, if within 3C of where you want then rest If not put back on and shut all KK vents to dwell, temp drops fast and not too much more colour. BE CAREFUL WHEN OPENING AS YOU WILL GET BACK DRAFT FLARE UP. IT'S DANGEROUS I usually open the vents before the lid. Give the steaks more 1 mins bursts at dwell until the reach within 3C of target and then rest Enjoy and post pics Andrew talisker63 If my wife who is not the big meat lover can't stop eating it, it must be amazing. Only difference is I finished it on the gas using my beloved GrillGrates.

  10. Best Ways to cook Hamburgers

    in Beef

    Posted

    Re: Best Ways to cook Hamburgers

    Hands down the BEST burgers we have ever eaten came from an idea from Heston Blumenthal English the chef who applies science to food.

    His method can be found on his BBC program

    here:

    Without doubt the juciest burgers of all time.

  11. Just learning about our new KK

    in KK Cooking

    Posted

    Re: Just learning about our new KK

    Just back from the USA trip and ready to cook our first pork butt for Monday night dinner with the kids.

    Last night filled the basket set up the grill for an hour. It settled on the the 240 mark so I put on the meat and went to bed an hour later at 11.30 with all good. The top vent open a quarter turn and the bottom open 4mm.

    Woke at 3.30 and had a look. Temp had risen to 380deg. Closed bottom vent to 2 mm and when I awoke 4 hours later the temp had risen to 400. :?

    Meat temp was 212.Cracked the bark and to no surprise the meat is dry.

    I've wrapped it in foil and will let it rest in KK all day as the temp comes down.

    I thought in the past weeks that I had the temp control all sorted but apparently not. There are 2 issues I'm wondering about:

    There was a fair amount of charcoal dust placed in the grill as it was the end of the bag. Does this matter?

    and

    It was fairly windy overnight. Is it possible that this fanned the fire?

    Or of course............ is 4mm just too open?It seemed OK at the start and I didn't want to close it more for fear of a snuff out.

  13. Barbecue stores

    in Relevant Product Reviews

    Posted

    We are doing our annual driving trip through the USA and this time are doing the New England states. A bit cooler than home :D

    We are going from Vermont into Maine tomorrow and then heading south. After that it's back to LA for a few days.

    We are looking to find a well stocked barbecue store to get some leather amulets and pick up some grill floss. Does anybody have any recommendations for a chain of stores or a really good, local?

  15. Just learning about our new KK

    in KK Cooking

    Posted

    Re: Just learning about our new KK

    Still on the learning curve I've noticed that the charcoal still glows even after a few hours after shutdown.

    Its clearly losing heat but not as fast as say heat beads or as described on several videos of all brands of cookers.

    Is there any way to expedite the process as it seems like an awful waste of energy.

  19. Just learning about our new KK

    in KK Cooking

    Posted

    Re: Just learning about our new KK

    Delicious and super moist.

    I can't believe how well this thing cooks.

    Unfortunately most of the marinade caramelised on the bars of the grill and the skin didn't crisp up enough.....so next time it will be back the the beer can for the next chook.

  21. gyros with pics

    in KK Cooking

    Posted

    Re: gyros with pics

    I've had a number of them over the years and like them too though I must admit some of them are hit or miss and I've had terrible luck with the canisters in that they always develop hairline cracks no matter how careful I am with them. But the simpler models with the bags have been great and I use them almost every day. I get the bags on Ebay - just ordered 100 pint and 200 quart bags yesterday for $54.00 free shipping. I've bought them before and they are nice quality. The next step up vacuum sealers are way more expensive.

    I've been away from my KK for the winter due to darkness and ice. Was looking forward to doing ribs on Sunday and posting pics since its supposed to be 50 deg but we got 6 inches of snow again last night. Pretty soon......

    Those gyros look fantastic!! I love to get them from the street carts when I'm in NYC. And you're shoulders look great too, Doc. Beautiful color on them. Do they have the skin on?

    Thanks for the weather update.......we're about to leave our record run of hot days for 3 weeks in New England. 50 degrees huh? :D

  25. Rib Eye Steaks

    in Beef

    Posted

    Re: Rib Eye Steaks

    Gotta love the Foodsaver!

    Best thing we got apart from the KK is the Grillgrate for the gassie. Just run it flat out and get the best char flavours ever. Just seems easier than burning the hairs off my arms in a hot KK

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