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Aussie Ora

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Posts posted by Aussie Ora

  3. My local butcher teamed up with a local bbq dude for Halloween funny

    in Jokes, Ribbin' & Misc Banter!

    Posted

    Kewl very realistic. Are you sure he is not using the real thing lol. The face hugger was made out of a bone in lamb saddle

    Brilliant. I've sent this to my butcher who expressed an alarming amount of enthusiasm. 
    When I was working in London, we were right next to Smithfields Meat Market and Microsoft did a launch for a computer game (think it was Resident Evil). Computer games aren't my bag but they did an awesome approach as a nod to the game. 
    prices-at-wesker-and-son.jpg?w=610
    prosciutto-and-sausage-hand-from-wesker-and-son.jpg?w=610
    pork-human-from-wesker-and-son.jpg?w=610
    prosciutto-hand-from-wesker-and-son.jpg?w=610
    This is what my local butcher did this year. I rather fear having shown him the human body parts above together with the Alien Facehugger video that I may have started something. 
    IMG_5325.thumb.jpg.743fcbbc8b8a40a3d9244ed4c179afa5.jpg


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  4. Cooking babyback ribs- meat side up or down?

    in KK Cooking

    Posted

    Looking good Tony

    Just to pile on here. Last night's baby back rib cook. Indirect w/aluminum foil, smoker pot of hickory and apple chunks, average temp 250F (started out around 225F and slowly kept going up to about 275F at the end.) and bone side down.
    89067432_FBsFavorite001.thumb.jpg.f8e0961101cbd26e0bfc0ad71ec4ca3e.jpg
    [mention=3342]BARDSLJR[/mention] consider building the now-famous Syzygies' cast iron Dutch oven smoker pot for your smoking woods. Works great and you get nice clean smoke, as the holes are in the bottom and direct the smoke back into the fire and burn up some of the nasty volatiles. And, the cool part is, when the cooks over, you have made yourself a few chunks of charcoal! 
     


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  5. Cooking babyback ribs- meat side up or down?

    in KK Cooking

    Posted

    I have a 23 but I assume it should be the same for the 32 . I left out a crucial point when I ark up Ora to 400 I have the top and bottom vents fully open .when it gets to 400 its not heat soaked so when I open the lid to take out the grates and add wood and foil it will drop to about 300 I then dial down the top vent and adjust my bottom vents to where I know it will sit at 250 . This is the only time you can dial down the temp when its not heat soaked

    Gorgeous looking ribs. My experience with my 32" KK is that it is very difficult to get it to reduce temperature once it ramps up. I have had to build up to cooking temp really slowly so not to overshoot it, and then tamp down on the air flow to level it off. I will be using a BBQ Guru for long cooks in the future, so hopefully I will have addressed the control issue.
    Thank you for clarifying "Ora"- I would have never figured that out. Netflix has made a lot of Australian television accessible, and I can usually figure things out from context: when the guy in "Mr. In-Between"says "we're going out for dimmies", I get he's meaning dim sum dumplings. Some of the language in Peter Temple's excellent mystery books, I just have to guess or Google. (By the way, "Secret City" and "Wanted" were excellent, too. Thank you, my Australian cousins!


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  7. Cooking babyback ribs- meat side up or down?

    in KK Cooking

    Posted

    Ora is the name of my 23 KK it derives from the

    Okay, I know we are two nations divided by a common language, but what's "Ora"?
    I found another reason to cook bone-side down. If you do meat-side down, moisture can collect on the bottom skin-side, possibly causing fractures in the casing that holds the piece together, with potentially disasterous results.
    I think one of the challenges of cooking KK, or any Kamado-style cooker, is that the airflow is diametrically opposite that of a large offset style smoker. In the case of the offset, one is burning small "logs" of wood for the heat source, and there is very significant air flow up and across the cooking area in order to maintain the cooking heat point. For the KK, one has to tamp down the air flow to a whisper in order to maintain the constant (and low level) heat across the length of the cook, so the volume of smoke that crosses over the meat is dramatically less. AND you don't want a thick smoke, because you don't want a creosote taste imparted to the meat.
    My solution is - and this is an experiment in progress (I will report on results as I have them) is to adjust the ratio of wood and charcoal in my 32" KK to about 50/50. After I go through the initial ramp up, which generates some pretty thick smoke, I squeeze off the air flow and then have the desired "whisper of light smoke" moving through and maintaining my heat level. I think the next long cook may be beef chuck ribs, which have turned out pretty wonderful in the past. Stay tuned....
    Ora is the name of my KK it derives from the mangarrai dialect meaning land crocodile. Hence Aussie Ora lol . As for your above comments .if you look at my rib cooks you will see this has never been the case. I have one simple method that works for me all the time .ark up Ora to 400f with both grates in .take out grates add smoking wood replace lower grate add foil replace top grate and ribs and dial it down which ever setting will get you to 250 f

    0c1c13263fb445c58b32cfaf6a390768.jpg

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  18. Charcoal options in Australia

    in Komodo General

    Posted

    Hi All,
     
    While I wait for my BB 32" I need to source some charcoal in Australia.
    Where I live I don't have any local options, so I either have to buy online, or possibly get from Adelaide. This is fine, but it will be hard to restock quick if I run out. 
    So, any suggestions on brands to use here ?
     
    Thanks
    Cheers
    Jamie
    This is all I use mate . https://www.bunnings.com.au/heat-beads-20kg-hardwood-lump-charcoal_p3180849

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