tony b Posted October 17, 2018 Report Share Posted October 17, 2018 I tried my bottle of sauce to make a batch of burnt ends. They came out really good. Sorry, no pics as the brisket cook was totally off my planned schedule and I wasn't about to stand outside in 35F weather @ 6:30am to take pictures! I had put the whole brisket (prime grade) on the night before around 10pm @ 250F (Guru) and was expecting to get up in the morning to wrap the brisket in the pink butcher paper (IT = 170F), but when I got up to feed the dogs and let them out, I checked the temperature sensors and the brisket IT was already at 204F - YIKES!! So, I had to hurry and dress to get the brisket off and wrapped and into the cooler. I cut off the point and cut it into cubes for the burnt ends and used the Dragon Sauce - a good match. Burnt ends went back on the grill for another 90 minutes. Should have used a wider pan, as they ended up swimming in sauce and fat. Tasty, but not crunchy. The flat came out perfect - very tender and moist. I had injected it with Butcher's BBQ brisket injection and rubbed the outside with the coffee rub that Aussie sent me. A couple of lessons learned on this one - prime cuts cook faster than choice (this brisket was done in 8 hours @ 250F!); and, use a bigger aluminum pan for the burnt ends so they can spread out more and not be swimming - more surface exposure to the dry heat. 2 1 Quote Link to comment Share on other sites More sharing options...
Steve M Posted October 17, 2018 Report Share Posted October 17, 2018 11 minutes ago, tony b said: I tried my bottle of sauce to make a batch of burnt ends. They came out really good. Sorry, no pics as the brisket cook was totally off my planned schedule and I wasn't about to stand outside in 35F weather @ 6:30am to take pictures! I had put the whole brisket (prime grade) on the night before around 10pm @ 250F (Guru) and was expecting to get up in the morning to wrap the brisket in the pink butcher paper (IT = 170F), but when I got up to feed the dogs and let them out, I checked the temperature sensors and the brisket IT was already at 204F - YIKES!! So, I had to hurry and dress to get the brisket off and wrapped and into the cooler. I cut off the point and cut it into cubes for the burnt ends and used the Dragon Sauce - a good match. Burnt ends went back on the grill for another 90 minutes. Should have used a wider pan, as they ended up swimming in sauce and fat. Tasty, but not crunchy. The flat came out perfect - very tender and moist. I had injected it with Butcher's BBQ brisket injection and rubbed the outside with the coffee rub that Aussie sent me. A couple of lessons learned on this one - prime cuts cook faster than choice (this brisket was done in 8 hours @ 250F!); and, use a bigger aluminum pan for the burnt ends so they can spread out more and not be swimming - more surface exposure to the dry heat. That's really fast. My last wagyu brisket took about 18 hours at 225. Pre-trimming, it was about 15.4 lbs. 1 Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted October 21, 2018 Report Share Posted October 21, 2018 Tri Tip ... .. Outback Kamado Bar and Grill 7 Quote Link to comment Share on other sites More sharing options...
tekobo Posted October 21, 2018 Report Share Posted October 21, 2018 That looks lovely @Aussie Ora. At first I thought it was too cooked for me but that nice red tinge tells me it must have been moist and vey tasty. 1 Quote Link to comment Share on other sites More sharing options...
alimac23 Posted October 23, 2018 Report Share Posted October 23, 2018 Hi All, I’ve been travelling for work a bit recently so haven’t been cooking as much.As nice as it’s been staying in nice hotels and eating great food, I was yearning something simple cooked in the KK when I got home on Friday night so cooked up a chicken and veggies. 7 Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted October 23, 2018 Report Share Posted October 23, 2018 Hi All, I’ve been travelling for work a bit recently so haven’t been cooking as much.As nice as it’s been staying in nice hotels and eating great food, I was yearning something simple cooked in the KK when I got home on Friday night so cooked up a chicken and veggies. Looking good Outback Kamado Bar and Grill 1 Quote Link to comment Share on other sites More sharing options...
alimac23 Posted October 27, 2018 Report Share Posted October 27, 2018 We cooked Bun Thit Nuong again tonight, absolutely love this meal in the warmer weather.The meat is pork belly sliced and marinated in soy sauce, sugar, fish sauce, garlic and shallot.Then to serve it’s a bed of vermicelli noodles, lettuce, cucumber, chilli with a home made Nuoc Cham sauce to go over the whole lot, this is one tasty dish that always marks the start of summer for me! 7 Quote Link to comment Share on other sites More sharing options...
Steve M Posted October 27, 2018 Report Share Posted October 27, 2018 Wow, this dish looks incredible. I would like to try this one. Quote Link to comment Share on other sites More sharing options...
alimac23 Posted October 27, 2018 Report Share Posted October 27, 2018 Wow, this dish looks incredible. I would like to try this one. Thanks Steve, it’s a firm favourite of my Wife and I, it’s great for feeding large groups too and the prep is very simple. Here’s the recipe I use, I use pork belly but you can also use shoulder too. https://www.hungryhuy.com/bun-thit-nuong-recipe-vietnamese-grilled-bbq-pork-with-rice-vermicelli-vegetables/ Make sure to make the Nuoc Cham dipping sauce to go with it, it adds such a great depth of flavour. https://www.hungryhuy.com/vietnamese-dipping-fish-sauce-recipe-nuoc-cham-nuoc-mam-cham/ 1 Quote Link to comment Share on other sites More sharing options...
Steve M Posted October 27, 2018 Report Share Posted October 27, 2018 1 hour ago, alimac23 said: Thanks Steve, it’s a firm favourite of my Wife and I, it’s great for feeding large groups too and the prep is very simple. Here’s the recipe I use, I use pork belly but you can also use shoulder too. https://www.hungryhuy.com/bun-thit-nuong-recipe-vietnamese-grilled-bbq-pork-with-rice-vermicelli-vegetables/ Make sure to make the Nuoc Cham dipping sauce to go with it, it adds such a great depth of flavour. https://www.hungryhuy.com/vietnamese-dipping-fish-sauce-recipe-nuoc-cham-nuoc-mam-cham/ Thanks for the links! Makes it easy. 1 Quote Link to comment Share on other sites More sharing options...
Bruce Pearson Posted October 27, 2018 Report Share Posted October 27, 2018 That looks delicious! Nice cook,that plated picture yum yum yum 1 Quote Link to comment Share on other sites More sharing options...
alimac23 Posted October 27, 2018 Report Share Posted October 27, 2018 That looks delicious! Nice cook,that plated picture yum yum yum Thanks Bruce, it’s one of those rare dishes that’s easy and delicious! 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted October 27, 2018 Report Share Posted October 27, 2018 Alimac, dinner is looking and sounding extra tasty. Thanks for posting the links. 1 Quote Link to comment Share on other sites More sharing options...
alimac23 Posted October 27, 2018 Report Share Posted October 27, 2018 Alimac, dinner is looking and sounding extra tasty. Thanks for posting the links. Thanks Mac, this recipe is one of those rare gems that delivers maximum flavour with minimal effort Quote Link to comment Share on other sites More sharing options...
alimac23 Posted November 3, 2018 Report Share Posted November 3, 2018 Fillet Mignon with a jacket Potato for dinner tonight, the steak turned out really well!Sent from my iPhone using Tapatalk 6 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted November 3, 2018 Report Share Posted November 3, 2018 Beautiful and without a doubt tasty. Cooked to perfection for me. 1 Quote Link to comment Share on other sites More sharing options...
Bruce Pearson Posted November 3, 2018 Report Share Posted November 3, 2018 Yum yum yum that’s a mighty tasty looking dinner. Nice cook Quote Link to comment Share on other sites More sharing options...
Pequod Posted November 3, 2018 Report Share Posted November 3, 2018 (edited) It was a beautiful fall day, so...it was a two sourdough kinda day. Let’s start with a batard using fresh milled whole wheat, spelt, and rye in my KK23 steam oven. Here it is just after starting the steam. And about 10 minutes later. Just admiring the view. And 45 minutes later, there be bread! Crumb shot! Also made a sourdough pizza using about 12% fresh milled whole wheat for flavor and texture. Yup, both sourdough and fresh milled in a pizza dough...it’s real, and it’s spectacular (Seinfeld reference). On the Blackstone (hadn’t used it in forever). Boom! Edited November 3, 2018 by Pequod 6 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted November 3, 2018 Report Share Posted November 3, 2018 (edited) What a great weather day and what two fabulous cooks.It doesn't get much better than that. We are having the opposite, wind warnings out with driving rain. I think I'll move. ROFL The colour and crumb are wonderful. Edited November 3, 2018 by MacKenzie 1 1 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted November 4, 2018 Report Share Posted November 4, 2018 Yes, MacKenzie, you need to pack up the house, ODK, everything onto a big truck and move somewhere warm! 2 Quote Link to comment Share on other sites More sharing options...
