Basher

Dennis I'm pretty sure this is Thai, could it be Indonesian style cooking? I can't imagine those two little ladies will eat a cow heart each!!

haha Mackenzie. I couldn't stand outside for too long and thought all you canucks were crazy. Good thing it only took 10 minutes to cook. And that was a big bird.

Thanks Tekobo. Lambs fry is lambs liver. Most offal has nicknames to disguise them from the drowsy eater. I had never heard of paprikish and will give this a go in 2 weeks. The tongue is a really interesting piece of meat. It's firm and heavily marbled with an almost unrecognisable grain. delicious flavour and texture. I wondered if anyone had tried cooking tongue like a brisket but at a lower oven temp?

Anyone have a good recipe for lambs fry, tongue and heart also? I have 14 lambs coming in from a mates farm and my usual recipe with bacon and onion gravy, although delicious, could start to wear a little thin.

This was Canadian style deep fried chicken my mate cooked for me last xmas. Sorry about the poor quality lighting and photography Took about 10 minutes to cook outside in minus 10 deg C I'd never seen this done before,...... and probably won't again, despite it being delicious.

Canadian Style Chicken.mp4

haha pequod. That's scientific and makes a lot of sense.

Well done Merrill. Very unique. If KK's are male or female, you definitely have a lady. And I think she is very pretty.

Syzygies although I have looked into both the bbq guru and Smartfire, I haven’t looked closely at Billows. hands down for me Smartfire win as the fan does have multiple speed rates, it plugs in to 240v or battery packs, and is Bluetooth and wifi comparable. details here- it’s in aus$ which are about half the value of US$. https://smartfirebbq.com/

Jruddy I'd be getting the cold smoker for cured fish, cheese and maybe to smoke some herbs and spices. Chasing the flavour rather than the cooking. Smoke with no heat.

Good summary thanks Tekabo. What spices did you add? When you took the meat off to rest at 51C, did the temp climb much?

yep, the $300 jokes wins that easy. Do you remember their joke about the two budgies sitting on a perch and one turns to the other and says, " do you smell fish?" My kids groan when I tell this joke. That makes me laugh. Then they tell me that I shouldn't laugh at my own jokes.... which makes me laugh even more..... then they tell me, " just because I'm laughing it doesn't make the joke funnier.... then I'm howling at them them while they roll their eyes.... I try to explain that I'm laughing at their reaction.... but at 12 and 13, they don't get it. I love being a dad! lol

Good luck Tekabo. If it is not too late, read this article about smoke flavours attraction to cold, wet surfaces more than warm dry surfaces. https://amazingribs.com/more-technique-and-science/grill-and-smoker-setup-and-firing/what-you-need-know-about-wood-smoke-and There are plenty of variables at play before ending with your desired result of 50- 55C internal meat temp. Not sure that oven temp of 60C for 6 hours will get 8.5kg of a round lump of meat to this internal temp. Depends on starting temp of the meat- room temp or fridge temp? I think you may need an oven temp of 80- 100C? Either way, it sound like a fun night in front of you.

Top right box. Click on Activity and it will list various searches you have participated in. Alternativity, explore the top left of the page where your name appears. Click on this and go to your profile. This will list threads you have commented on. Good luck exploring. There is a heap of content here.

Love it Tyrus. How long have you been neighbours?

That lump of meat looks superb. Tekabo I'd season this with your favourite spices, leave it in the fridge for at least 10 hours then slow cook it straight from the fridge with the KK temp around 90C- 100C until the meat comes 5C short of the internal temp you like, then crank up the heat and reverse sear. For me, final meat temp is around 50C. For my wife it's closer to 60C. If you like blue, and judging by your last sous vide cook, maybe your preferred final temp is about 45C. Not many people can handle blue. 50- 55C is our preferred compromise? It looks like there is enough marbling in this chunk to handle a long slow cook. The longer time in the KK will allow an even colour and texture distribution through a big chunk of meat and a smokey crust............ mmm, I can smell it! Good luck with the cook. I'm going to have to order my KK this week. This website is driving me crazy.

i wish you were in Brisbane Pequod. Might know someone there who would take it off you.

There are some funny reactions there. Was that a couple kissing in cammo with a dozen dead ducks in front of them????? I don't mind a hunt,,,,,,,, not sure about it triggering any romance! lol

Very nice. I do like the pebbles

That’s not Dennis Syzygies. thats Bruce Pearson!

Yes I see this convincing argument throughout the site, however, by my calculations the 32" takes a little less than 25% more charcoal to heat sink the larger area to the same temperature and hold it when compared to the 23". I reckon it'll be 1 in 100 cooks where the 23" may be too small. Given this, there is a truckload of extra charcoal being burnt during 99 cooks, and for the 1 in 100 where I need more space, I'll just have to get organised with my other toys. If I was planning a commercial operation, there is no doubt that 42" looks good for the job.

I'm not surprised Dennis. I was fixed on the 23". After reading all the posts they significantly sway everyone towards the 32" Given I have stacks of other cooking options( sous vide, steam oven, convection oven, gas bbq, Kamado, soon to be open fire grill- really a disguise ODK to house a KK) I still think I'm a 23"

2Club I reckon a great fathers day meal is a french classic, Coq au vin. https://www.lifestylefood.com.au/recipes/18656/coq-au-vin This is one variation of the meal. You will find others online. The key musts are: MUST USE ROOSTER, NOT HENS. They have a gamey, stronger flavour and need a long cook as they can be a bit tougher. Chook livers are sensational, tender, not as strong as lambs fry and beef liver. MUST USE LOTS OF RED WINE. Not just as a marinade, this forms the main part of the sauce. MUST USE GARLIC. Preferably whole cloves. I've cooked this once before in the imposter, turned out sensational, however, classically french and very rich flavour. It may not be everyone's cup of tea, but hey, it's FATHERS DAY.

thats funny Jon B. If they were as good as she said, He'll be cooking them again. It doesn't take much encouragement from my wife to get back in the kitchen and double up on the same recipe. Within a week normally. Just keep your phone handy

Well done. 30 hours!!!!!! that's crazy.