Braai-Q

On 4/7/2023 at 8:42 AM, tekobo said:

 If I was ever to be forced to slim down to just two, I would choose the 32 and my pizza oven. 

I'm assuming this would be a hostage situation. A Liam Neeson Taken type scenario revolving around the cats and Mr Tekobo? 😄

On 1/29/2023 at 12:37 PM, tekobo said:

Chicken in chicken stock in sous vide.  Game changer, thanks @Syzygies.  Was intrigued by this method but didn’t want to lose gorgeous juices into a stock pot.  This way the enriched stock will make an even better sauce. Thanks for the intro to this cooking choice @David Chang, definitely going to try it. @Braai-Q has access to some great local chicken. Trouble is, it’s local to him and about three hours’ drive from my house.  Will have to wangle a visit soon. 

I owe you a care package @tekobo and I have not forgotten. Bird flu has been really bad in East Anglia this year and the birds have been kept 'free range' in large barns so I'm not sure if this has had a detrimental effect on taste. And by local, yes, within 300 yards of my house. 

Think I'm going to have to investigate this technique. I'll report back!

11 hours ago, Troble said:

Apparently I did not eat enough Mexican food last week although to be fair I did not have one carne asada taco…..my wife had family in from Peru today so I made carne asada tacos. Flour tortillas, salsa rojo, salsa verde, guacamole, refried beans, cotija cheese and homemade marinated carne cooked over mesquite wood 

That looks superb Troble. I just flicked through the thread while I ate my lunch - a roast beef sandwich. Never has a roast beef suffered from such feelings of inadequacy. Also, why am I hungry all over again? 

I'm going to make myself unpopular amongst the KK devotees here but we debated a pizza oven despite owning a 32 and 19KK. We have a pizza stone for each and a baking steel and have been able to produce consistently excellent pizzas. 12.5% gluten flour is your friend.  

We've never really made much pizza in the KK since the pizza oven arrived (Alfa Forni). The oven is quicker, more convenient and consumes less fuel. Being able to see the pizza cooking and being able to judge when to turn it is much better than relying on spidey sense to know when to open the KK. Having said that, with experience, you learn how far to open and how quickly to check on the pizza without losing all the heat in the dome. 

I bought a Fluke 62 Max IR thermometer (recommended like most of what Fluke make) and it taught me a few things about the temperature and hot spots on the stone. What I learned from the pizza oven, I applied to the KK and I'd say that on balance, the pizza oven is more forgiving but you can achieve similar results in the KK. 

Irrespective of what you use, I highly recommend GI Metal pizza peels as being a KK build quality standard product. We have a rectangular perforated and a turning peel, they're both a joy to use.

Also of interest if you're into pizza is Modernist Pizza - due to arrive in September. Looking forward to seeing what I can learn from it. 

2 hours ago, DennisLinkletter said:

Best Happy Father's Day cake ever!

1 hour ago, remi said:

Well- had my first attempt at proper bbq today; and it was not exactly straightforward! Decided a brisket would be the way to go to properly christen my new 32" BB. Picked one up yesterday- on the small side at 2.7kg (6lb), and more point than flat. The wife convinced me not to go straight to an overnight session the first time before I knew what I was doing (wise woman), and given the smaller cut I planned on a hot/fast brisket instead at around 150c (300F). Very cold here this morning, and my first attempt at lighting a small piece of charcoal resulted in me coming to find the fire out completely 20min later- and I had only 40min until I needed to leave for work for a few hours... Got a bit more aggressive with the weed burner, still only lighting a small tennis ball size piece. Got the racks in, foil pouch with mesquite pellets, had covered the brisket with Meat Church Holy Cow. Set my top to where I had thought 300F roughly was based on my burn it- and left the wife in charge for a couple of hours. She checked on it diligently and sent photos of the dome temps, but within 30min it was clear that it needed to be throttled back majorly- as a result it was quite a hot/fast brisket; although it was at 300F to start with, much of the rest of time was spent at 350-400F. The smoke in the first hour was EPIC; lucky no neighbours called the fire department.

I had only opened up 1/4 turn after just touching the gasket; but as mentioned previously I still have a full 1/4 turn of feeling gasket before I get to properly closed- so in reality I was probably 1/2 open or perhaps even a touch more. Live and learn.

Total cooking time was 6.5hrs, wrapped at 170F/ 75C at around the 3.5hr mark. Rested 3hrs in cooler before slicing. Given the pace I had resigned myself to a tough overdone brisket.

Couldn't have been more wrong- it was sooooo good. Tender, melt in the mouth, super smoky. Best bbq I've ever done that's for sure, and that in the context of largely stuffing it up! Served Project Smoke taco style for tonight given that I had the ingredients at home already. Perhaps brioche burgers tomorrow with burnt ends and a nice bbq sauce.

Thanks for all the tips and advice. It's a great forum.

Looks great Remi. Points for commitment to the first cook and points for the remote monitoring.

I'm getting shades of this with the smokey shot:

I've been quiet for a while as I've been so busy with work and then summer decided to turn up in the UK and the garden has taken over.

Anyway, I've been tuning in, getting hungry and admiring some of the cooks. Al Pastor is definitely on the to do list. 🙂

I did a Boston Butt yesterday while I planted 600 hedge plants. I'm amazed I could lift a fork after that work (despite having a micro digger) but working in the miasma of BBQ which kept drifting across the garden reminded me that good things come to those who lift heavy weights. 😁

Ran the 32KK on 160 for about 6.5h using the Fireboard. Final internal temp was a little higher, think I must have pulled the probe a little early. Served with slaw made with apple, celeriac, fennel - a Steven Reichlan classic. 

Probably an interpretation issue with a font or incorrect character encoding. Do you have an example? Could be a number of causes but easier with an example to reference.

On 4/28/2021 at 2:29 PM, bgrant3406 said:

My wife informed me that I will be buried in my KK, so I'm adding the cost of a coffin as part of the ROI, based on that,  I'm now ahead of the curve! 

Coming soon, the 62" 'Big Bad Sarcophagus' ...... 

On 4/25/2021 at 3:45 PM, tony b said:

You know that we love spending other people's money on this site! 🤑

I feel I need to make half the members of this forum signatories on my bank account. 😄

22 hours ago, Jimbo78 said:

My Supreme has just arrived!

I was almost more impressed with the packaging!!!  

Can't wait to get going!!!

 

 

Welcome. The ODK looks great. Puri Tandoor?

18 hours ago, tony b said:

@Braai-Q is correct. Dennis is always looking for improvements in the design, many of which come as suggestions from current owners. the good news is that he often makes some of these upgrades available to us owners of older models. I have replaced the gas door in mine with the threaded rod version to properly seal it up so it doesn't become an unexpected source of air in-leakage. I also upgraded to the dual dial front door. I've added the 2nd gasket. Not to mention adding accessories over the years as they've become available, such as the half grate, double bottom drip pan, cold smoker, and various rotisserie parts. There is no "planned obsolescence" in KK world.

Now you've got me thinking about upgrades to my 19 which could do with a tune up. 

I think the KK is like the Porsche 911. If you're not a car guy, this probably doesn't mean that much but the essence of what it is remains present in all evolutions of the vehicle. If you get what it's about, it doesn't matter which one you have, you'll still enjoy the experience.  

 I don't see what comparing the history of the models offers you if I assume that you're looking to make a purchase decision? My 32KK which I bought a couple years ago has been updated to include a steel trace around the lid (apparently people were leaving tools on the side and shutting the lid on them and breaking tiles off for example). Doesn't make a difference because it's not a mistake I've ever made and well, just be careful. Dennis has obviously had enough issues to deal with that he felt it worth addressing but I don't think the fundamentals have changed that much. 

On 4/18/2021 at 4:55 PM, BARDSLJR said:

“Pig fest”.... what have I been missing?

I think the forum just had its Superbowl moment. I'm not saying that @tekobo is Tom Brady. Oh hell, that's about all I know on American Football so I'll stop there.

33 minutes ago, tekobo said:

Sneaky smart @Braai-Q.  I know you are on a mission to get me to buy enough cookbooks to make up for “helping” you make the decision to keep two KKs (and move up to a 32?).  You recommended this book to me a few months ago and I managed to resist temptation. Then you come on here and get the @Syzygies endorsement.  That means you get the double win of bending forum members to your will and, maybe, just maybe getting me to shell out for yet another book.

I don't harbour grudges although I feel I should on the basis of not having scored an invite to pigfest yesterday!! I had a look at your cookbook collection yesterday pre-pig and was going 'got it, got got it, got it, ooo, not seen that, got it' so I have my work cut out to find books you don't have!

Don't buy it @tekobo, I shall buy one for you as a random act of kindness. Let me know if you've already ordered it. 

18 minutes ago, tekobo said:

Thank you all for being so kind with your comments, particularly when the results were not the sort you would choose to post on Instagram let alone on a forum such as ours with people who are obsessively good at cooking.

You did an outstanding job although I think you'd trigger a great many tofu toting vegans and PETA types if you ventured near Instagram with some of those pictures. You might find that the pig was not the only thing with a fire lit beneath it! Approaching ambitious cooks with expensive, high quality ingredients adds some pressure not to mess it up and that's been my justification for having the cookbook collection I have - you get a sense of direction if you have several recipes from reputable sources to compare. I think you take the same approach with your research and prep and it's a proven formula.

18 minutes ago, tekobo said:

The arrangements were complicated by the COVID restrictions and we managed the risks carefully.  All bar one couple had had their first vaccines and the young couple who hadn’t had taken a lateral flow test.  We had one couple stay with us for the whole time for 2.5 hours while others cycled around us, building their own sandwiches to go.  Two couples ended up together in another garden eating their share while another were able to dash back to customers in their shop with their bounty to eat when they had a lull.  One couple were late for their slot, arriving after everyone had gone and didn’t leave until I threw them out at 2200, having sat around the Solo stove for hours. 

You know I posted my pint/chips interpretation of the COVID regulations in the UK? I don't quite know how to go from pint and a sausage roll to full pig. I'm a way off from a vaccine sadly. Current estimates are around July. 

18 minutes ago, tekobo said:

What none of the pictures can convey is how much joy and pleasure one little piggy can deliver.  I get a rush from hushed wow’s and the quiet that descends when people are eating and loving their food.  I wasn’t sure about putting the pig’s kidneys in the stuffing but the sweet soft onions and the herbs and spices turned that stuffing into a thing of wonder.  Only one person didn’t have some and that was on account of the bread crumbs and his being a coeliac.  Here is to life and the great love that friends bring.  

The enjoyment of food shared with those who appreciate it is genuine reward for the effort. I second your sentiment. 

In the words of Dick King Smith (the film Babe was based on his book) although I may be misremembering the quote 'That pig'll do, that'll do' 😄

3 hours ago, Basher said:

I’d name it Football after stitching up the pig skin like that.
That’s a tight fit Tekobo, both in your dry ager and KK. Couldn’t quite fit the apple in the mouth?
Looking forward to this final outcome.
 

To be fair, if I was doing it, I'd be re-enacting a scene from ER which would annoy the hell out of my wife. Better than Lord of the Flies though!

1 hour ago, Syzygies said:

Bought the Kindle version. It looks great.

Good job! 

6 hours ago, tekobo said:

Need to get back to my cook but here are some quick responses to your various messages above:

Are you multi cam live Zooming the event? You could be the BBQ Nigella... 

6 hours ago, tekobo said:

 

@Braai-Q - I thought you were giving me serious advice about crispy skin.  Mark spotted that you were being funny.  

Ouch. Tough crowd.

On 4/6/2021 at 2:28 AM, Syzygies said:

Steven Raichlen PBS Project Smoke ~ Tandor Lamb

On a KK, of course.

One can find "Tandoor: the Great Indian Barbecue" used sometimes. It's one of my favorite Indian and BBQ cookbooks.

 

100% endorse this. If you're into Indian food @Syzygies you might enjoy Krish Ashok's Science of Indian Cooking. 

12 hours ago, tekobo said:

However, I would like an all round crispy skin and so am planning to try the rotisserie cradle.  It fits nicely.

Planning to cook this pig tomorrow.  It’s a discounted present from the farm that I have been buying from and sharing with friends all through lockdown.  Planning to have friends come and pick up a pig sandwich tomorrow afternoon when it is ready.  Two by two so we do not violate the Rule of Six in the garden.  I used the eat my books website to find out which of my cookery books have suckling pig recipes and now have the fun of choosing one.  Wish me luck!  

 

@tekobo I think the chances of crispy skin will be hampered by the label and sleeve that the pig was supplied in. I think you might need to remove these elements first...

Never let it be said that you don't go the whole hog! 

Ok. I'll stop. 

A couple of the books I've got start with 'Once you've finished digging the pit and have the banana leaves in place....' so I've always been put off the scale of the endeavour. Plus the fact that there are just two of us and a lack of socialisation is limiting the larger scale cooks we'd do. 

Outstanding suppliers of pork in Suffolk and when you do the next, let me know and I'll give you some names. 

5 hours ago, Basher said:

Lamb remains my favourite meat, especially the African breeds we are now farming here for meat.
If you see Dorper or Meatmaster breeds, try it out.
I just took delivery of 10 more lambs and distributed amongst friends so I expect to be cooking some more soon.

A man after my own heart. I'm a big fan of lamb. 

A recipe that we do quite often is this Roast Loin of Lamb with Braised Peas and Salsa Verde. It's a superb and easy meal. I have created variations from the original to include Don Bocarte Anchovies. They're hellishly expensive anchovies but if you get a beautiful piece of Salt Marsh Lamb, mixed to a paste to have with the meat, it's incredible. The anchovies contain inosinate which combined with the glutamate in the lamb elevates the flavour. Now I've made myself hungry.

8 hours ago, BARDSLJR said:

Alas, just last night put the last three anchovy fillets left over from the caesar dressing I made from scratch the week before in my wife's Chef's Salad. Not the sort of thing I keep around on hand, although I should, at least as a paste.

Did manage to make a paste with one whole bulb of very fresh garlic, a lot of fresh rosemary, and a little olive oil. The results shown in attached photo. Leg of lamb is on the grill. Results in about 2 hours, eta, more or less.

You look like you're heading in the right direction. There are so many different ways to do lamb but I think many of the western style recipes centre on garlic, rosemary, mint as the point of departure and simplest way of doing lamb. It's just a flavoursome meat anyway. Greek, Moroccan, Lebanese, Israeli, Indian, Malay all have variations. 

I'll write up a good recipe but the anchovies was something that I first tried about 20 years ago and have sworn by ever seen. It provides a dimension of umami flavour that hits all the right notes.

How did it turn out in the end?

6 hours ago, BARDSLJR said:

Well, boys and girls, I scored a 6.5 lb boneless leg of lamb yesterday at Costco, and I plan on cooking it tomorrow on my 32" KK. Haven't been through ALL my BBQ cookbooks yet, but so far, Franklin doesn't have anything to say about lamb. I am going to have to find Meathead Godwyn....in the meanwhile, I am sure some of you, especially my Aussie colleagues, have some tips and recommendations for doing a nice leg of lamb?

Lots of different ways to go here but never underestimate anchovy, garlic, rosemary and lamb. Plenty of good recipes which will give you an idea but I tend to do that mixture as a marinade and then do it in the KK. You want an internal temp of 60-70C for rare-medium rare which is the way to do lamb. Even if you hate anchovy, trust me on this.