remi

I usually cook paella inside, but when I’ve got some time it is so much nicer on the KK. It was a beautiful autumn evening here, and kids were sorted- so it was the perfect time to cook tonight’s paella on the KK with some post oak for smoke. Originally paella was cooked on a pan over fire, so it feels right. Simple one tonight with chorizo, chicken, Roma tomatoes and green beans/ flavoured with saffron, paprika, stock and rosemary from our garden. Spicy pimenton in the adult one. I also love cooking the whole thing outside as you set up your ‘mise en place’ and then just relax. I’m smokey as all hell though, so need a shower.
 

Nevertheless it was so so good- worth the extra effort.

9 hours ago, jeffshoaf said:

So I gotta griddle - a Halo 4b converted to natural gas using their conversion kit. This is a really different type of cooking for me and I'm enjoying it a lot. Still learning and doing small cooks - it's good training in case I need to get a job at the Waffle House. 

Looks lovely- but can I ask a question? I've never understood how a griddle is any different to a large flat frying pan?

Wow- they look divine.

My wife’s overseas this week, so to make the last few days a bit easier meals wise I thought I should bbq on the weekend. The kids requested pulled pork… done.

Had some family over for dinner tonight. Cranked out a Bistecca Fiorentina for the adults (each steak around 900gram)… sausages and burgers for the kids. Made some home made chips, salad, some no-knead bread… amazing. Everyone happy.

I feel like there are issues here which are perhaps not being completely understood by those commenting?

The charcoal in Dennis' short rib cook did not extinguish- his only concern is that the burn was uneven. As Dennis L has said, in a low and slow/ indirect cook there is no reason to be concerned about how even a burn is... the end result is exactly the same. The heat distribution is even in an indirect cook- the whole KK is heat soaked, and which bits of charcoal are lit doesn't much matter. I've certainly never sat there 'reading the charcoal' after a long low and slow cook!

As Dennis L has said- different issue if you are cooking with direct heat when you are grilling over the charcoal. In that case you've usually lit lots of spots, and things progress hot and fast, and you can see the fire (as you are grilling), so you won't have a problem!

I've only ever had a single episode of my charcoal actually going out on a low and slow cook (a different issue from Dennis' problem above). In that case it was a low and slow cook, and I had lit a fist full of charcoal roughly 1/3rds from the left edge of the basket- and quite bizarrely it burnt gradually towards the left of the basket, and having burnt all of the charcoal in that spot, then there was no way back to get to the other 2/3rds of the basket.... So now I'm more likely to light towards one edge when cooking low and slow (especially if overnight when I never get up to check!)

My parents are visiting us and the kids from interstate. Whipped up @Troble’s Polla a la Brasa on the Roti, with pickles, coleslaw, roasted smashed potatoes, salad and green sauce. A big hit as always!

After more than 3 years out in the weather, I finally got around to sanding and refinishing my side tables with Tung oil. Good as new! 

Yep- if I'm wanting a reverse sear, I utilise the half moon grate and leave the splitter in for a 50:50 split (I have a 32BB). If I'm having a very long low and slow I use a full basket just in case, and use a drip tray under to make things indirect. If I'm using the Roti I'm taking the splitter out and arranging the coals in a line across the basket, leaving the front half of the basket empty. So in effect I'm rarely using foil as I'm either having a 50:50 split with a cool side, or cooking indirect with a drip tray under!

6 hours ago, Dennis said:

Thank you @tony b for the response.  It's just a BGE thing as I can't remember not using a deflector with it, which they call a plate-setter for some reason. 

And @remi no bot post here.  Just received my 32 and thrilled with all the configurations that it offers.  Indirect cooking "was" typically my main way of cooking before.  Now real 2 zone smoking is a real option without taking the grill apart.  All good....

Hi Dennis- didn't mean your post, was referring to the original post from a new user with one message and suspicious language!

Guys- I would be pretty certain that this is a bot post...

7 hours ago, MacKenzie said:

WOW. Does anyone have any idea where which wire connects to what? 

 

 

One of the locals were telling me that the government is planning to put wires underground in some of the central parts of Bangkok, but that people have complained as it is an iconic feature of Bangkok, as seen in @David Chang and my photos...

Unsurprisingly, I ate very well and had a great time in general.

Remi

Don’t get too upset @Troble, but in the quest to utilise the leftovers, we had Al Pastor pizza tonight. All the trimmings on my side, but just the meat and cheese for the kids. They loved it.

I’m a firm believer that almost everything can be made into a pizza, and even more so into a toasted sandwich (I had an Al Pastor Toastie for lunch!).

Well, we finally had the time to have the neighbours over for dinner: given the success last time, I thought I’d knock out another Al Pastor. Picked up 4.5kg (10lb) of pork butt on my bike, marinated up and we were good to go. They loved it- and with 10lb of pork we’ve got plenty of leftovers for the week’s meals.

@Troble, I’m going to find an excuse to go to San Diego for a conference, and buy you a beer!

Remi

12 hours ago, David Chang said:

my google maps list of places to eat and massage. some are closed. some i haven’t been back to in years.

 

the weather now is really good by the way. warm but low humidity. its much comfortable than summertime.

https://www.google.com/maps/placelists/list/18p2PCGQPqVfWcA2u7iV7PNs1OWQ

Thanks- appreciate it!

On 2/12/2024 at 6:48 PM, David Chang said:

when you come, be prepared to negotiate taxi/tuk tuk prices. nobody goes by the meter anymore. or use grab

Thanks- any specific food tips welcome, I was just planning to wander!

Looks great- I am there at the end of the month for 3-4 days. Can't wait - not been since 2009  or so!

Looking good... I picked up my Roti motor for my black tiled 32BB (great choice) here.... They also have one for 20kg if you need more grunt.

https://www.bbqspitrotisseries.com.au/bbq-spit-rotisserie-motor-stainless-steel-10kg

My first go at this one with a ‘boys night’ at my place. So so good- perhaps the best KK cook ever. Thanks @Troble for posting the amazing recipe and tips. A real winner.

A special night calls for a special cut of meat. 1.125kg 42 day dry aged bistecca fiorentina, low and slow until just under rare then seared in the 7th circle of hell. Also some lamb lollipops, chicken skewers and snags for the kids. We started out with yummy negronis.

Served with a ‘green papaya salad’ made with green apples. The contrast of spicy, funky and sweet with the rich steak is our favourite.

Happy new year!

Yep- I used exactly method @C6Bill describes when I did a prime rib roast for Christmas here last year. Cooked exactly the way I also do thick cut steaks like Bistecca Fiorentina.

Not sure whether the rest imparts major benefits, but it seems to make sense to do it this way as you can cook low and slow until rare, then crank the KK for searing while it rests, which also then gives you some wriggle room to time the finished product down to when you want to serve.

Can't imagine you could get edge-to-edge pink like this with a rotisserie?

8 hours ago, C6Bill said:

I forgot to take pics as I was cooking the duck but here are the results. We like serving duck on a board, it was a special occasion type of meal. We were celebrating my 30 years of sobriety reached the previous day. Unfortunately we didn’t feel much like celebrating as we lost one of my dogs the previous night. Isn’t Karma a bitch 😔

Beautiful spread, and lovely bread as always. Congratulations on your milestone, and I'm very sorry to hear about your dog.

Remi

Big mixed grill tonight…

Cevapcicci, pork sausages, a burger patty, Malaysian chicken satay skewers, lamb skewers, scotch fillet steak. With grilled asparagus, potato, corn, mushrooms. A nice varied dinner!

11 hours ago, tony b said:

220 C, I presume? 

If she is eating it after only an hour, I sincerely hope so!