remi

Roasted a chicken tonight based on a recipe by Samin Nosrat. Served with basmati rice, some veges and the green sauce from @Troble’s famous recipe. It turned out great- crispy skin and super juicy.

Simple cheeseburgers here tonight- wagyu patties from a local butcher, cheddar melted on top, swipe of relish and some pickle on toasted brioche buns- so simple, so good. Some chicken satay and lamb skewers and veges to add some interest.

We had a public holiday here today/ and had old friends over for lunch. 7kg brisket, cooked for 11.5hrs, 4hr rest. Meat church holy cow. Plenty of sides- smashed roast potatoes, no-kneed bread, coleslaw, espresso BBQ sauce, horseradish cream, spicy smoked salsa. Very happy guests, and very happy me!

https://komodokamadoforum.com/topic/2505-roadside-chicken/

It was 2kg of roadside chicken here tonight, done with boneless thighs. Haven’t done that one in a while and the kids love it. Served up with some simple coleslaw, a yoghurt/cucumber/garlic thing, and bread and wraps. Winner winner chicken dinner.

I’m oncall at work this week, so had to go in this morning… and this is where I really love the KK. Rubbed up a 2kg pork neck last night before bed. Lit the KK when leaving for work at 7:45am, chucked the pork on when I returned a few hours later. Cooked 3hr at 285F before wrapping in foil, then other 2 hours before a 3hr rest. Dinner for the family for the next couple of nights sorted, even though I’m working the weekend. Lovely.

Short notice dinner plans last night resulted in a 3.3kg porchetta on the roti. Good times.

One of my favourite meals to cook on the KK is paella. Especially since moving to our new house, which has an induction cooktop. Steel paella pans are never perfectly flat, so induction cooking is a pain. And then there is the mess. Cooking a paella outdoors, over fire, is one of life’s great pleasures. And that’s all traditional paella was- a rice dish cooked over fire in a pan. Having spent some time in Valencia, I’m well versed in traditional paella- and often make a traditional inspired dish with chicken, green beans and sliced Roma tomatoes. At other times- I go maximalist. Tonight, with my parents visiting from interstate, was maximalist. Chorizo, chicken thighs, baby calamari, prawns and mussels with Roma tomato, saffron, spicy smoked and sweet pimenton, fresh rosemary from the garden and green beans on top. My friends always complain that I say that each iteration of a dish was the best ever. They have a point. Nevertheless this was the best paella ever- smoky, spicy, redolent of the aromas of fresh seafood and herbs, the bitter crunch of the soccsrat from the bottom of the pan. Sharpened up with a healthy squeeze of fresh lemon over the top. Heaven.

Hi Dennis, Reading the tariff news out of the US is a big shock- with Indonesian made goods subject to 32% tariffs as of yesterday's announcement. I can imagine this must be very stressful for you as a small business owner, so just wanted to reach out and hope you are able to weather the change in circumstances, as I suspect the US is overwhelmingly your largest market. Hang in there!

Had some good friends over last night and they requested brisket. Picked up a monster 8kg (17.5lb) brisket with a 4+ marble score. Given the size I decided on an overnight cooking session at traditional low and slow temp (225F). Only the second time I’ve done that, as I usually do a 285-300F 8-9hr cook during the day. Estimated it would take 12-14hrs, allowing for a long rest. Put it on at 11:30pm, it was ready for wrapping at 9:30am, and came off at 2:30pm, so 15hrs all up. 4 hr rest in the esky (cooler). Couple of racks of ribs as well, served with salad, coleslaw, roast potatoes, horseradish cream, smoked salsa and espresso BBQ sauce. My god- it was far and away the most amazing brisket I’ve ever experienced, even the flat was so fall apart moist and tender that it almost defied belief. Don’t know if it was the low and slow, the quality of the brisket or the long rest- but I’m only ever doing brisket this way from now on. Very happy guests!

Friends round for lunch today. So I knocked out my favourite type of steak- Bistecca Fiorentina. Two dry aged giants, 1kg each. Served with no kneed bread, and various salads. Hamburgers sausages and chicken satay for the kids. Everyone happy.

Article in the New Yorker (which I read religiously) from yesterday. You should be able to read an article or two even if you're not a subscriber. https://www.newyorker.com/news/letter-from-the-southwest/texass-barbecue-schism?utm_source=nl&utm_brand=tny&utm_mailing=TNY_Daily_022225&utm_campaign=aud-dev&utm_medium=email&utm_term=tny_daily_digest&bxid=5bd673d724c17c1048009e3d&cndid=31743442&hasha=ea1bbe9353ddb689f176238dc56a56db&hashb=7577ec2df4dd2955524926196a0becd0d644330a&hashc=f2d650972f36e75c3202cd4aa8fe3354391bc7de543a2e91d53c8b4fe6d5f983&esrc=AUTO_OTHER

Couldn’t decide whether to do a pulled pork or a brisket… so made the smartest decision and did both. Pork was a bone in neck, home made rub mix. Brisket was smallish and mainly point- rubbed with Meat Church Holy Cow. Few post oak wood chunks, 250F, closer to 285F for the last few hours. Amazingly, after 10hrs they both hit around 205F at the same time. Some coleslaw, pickles, espresso BBQ sauce. Had the pork as sandwiches tonight and then the brisket for dessert- plenty of options for leftovers this week!

Kids requested pulled pork- made do with some boneless shoulder from the local organic supermarket…. It was no Boston Butt but still did the job!

Looks great! There are a few of us Aussies on here, welcome- it's a great forum.