Pork Loin & Pak Choi

[Wahoo]

Well watched a Chinese cookery programme and got the horn , came out all excited , lit the 23 ( which they didn’t have in the Chinese cookery programme ) threw on a nice Pork loin joint , Bit of Jasmine Rice and Pak Choi , Oyster Sauce , Chilli . . Who needs takeaway

 

 

 

 

 

 

 

Sent from my iPhone using Tapatalk Pro

[tony b]

WOW, look at the crackle on that skin - outstanding job! 

[Tyrus]

Nice looking cook, well presented.

[Aussie Ora]

Looks great Awesome crackle

Outback Kamado Bar and Grill

[MacKenzie]

Wahoo, looks delicious. That is one of the perks of cooking on a KK, you save a bundle because takeouts falls by the wayside.

[Tangles]

Wow that looks so delicious


Sent from my iPad using Tapatalk

[Bruce Pearson]

 Yum Yum Yum that looks delicious nice cook Wahoo

[Wahoo]

Thanks Bruce , getting used to the temps trying diff stuff . Gonna need some advice on Brisket never done one if you can give me any pointers


Sent from my iPhone using Tapatalk Pro

[tony b]

Many of us here copy Aaron Franklin's brisket method, wrapping in pink butcher paper after the stall. 

https://www.smokedbbqsource.com/smoking-your-first-brisket/

You can go either lo & slo (225F - 250F) or hot & fast (275F - 300F) on the KK, indirect. Ignore the advice about a water pan, as we don't need those on a KK.

Once the brisket clears the stall, typically around 170F internal temperature, then wrap it in the pink butcher paper and put it back on the KK until it hits 200F - 205F internal temperature. Then take it off the grill, leave in the butcher paper, wrap it in aluminum foil, and a large towel and put into a large cooler to rest for at least an hour, up to 4 hours (gives you lots of flexibility on timing your dinner.) Then slice against the grain (tricky, as the grain lines are different on the point and the flat).

Plan B - if you want to try your hand at "burnt ends" (aka, meat candy) - when the brisket is done, separate the flat from the point (much easier done when cooked versus raw), wrap the flat as above, and cut the point into large cubes (1 - 1/2"), season with your favorite rub and/or sauce, then toss into a pan large enough to hold the cubes in a single layer. Then back on the KK for another hour. Heaven! 

[Wahoo]

Thanks Tony , will have a good look at this


Sent from my iPhone using Tapatalk

[Eddie mac]

6 hours ago, tony b said:

Many of us here copy Aaron Franklin's brisket method, wrapping in pink butcher paper after the stall. 

https://www.smokedbbqsource.com/smoking-your-first-brisket/

You can go either lo & slo (225F - 250F) or hot & fast (275F - 300F) on the KK, indirect. Ignore the advice about a water pan, as we don't need those on a KK.

Once the brisket clears the stall, typically around 170F internal temperature, then wrap it in the pink butcher paper and put it back on the KK until it hits 200F - 205F internal temperature. Then take it off the grill, leave in the butcher paper, wrap it in aluminum foil, and a large towel and put into a large cooler to rest for at least an hour, up to 4 hours (gives you lots of flexibility on timing your dinner.) Then slice against the grain (tricky, as the grain lines are different on the point and the flat).

Plan B - if you want to try your hand at "burnt ends" (aka, meat candy) - when the brisket is done, separate the flat from the point (much easier done when cooked versus raw), wrap the flat as above, and cut the point into large cubes (1 - 1/2"), season with your favorite rub and/or sauce, then toss into a pan large enough to hold the cubes in a single layer. Then back on the KK for another hour. Heaven! 

I never go by temp alone always probe tenderness I have seen brisket tender at 195 all the way up to 218 probe test is the best way in my opinion.

[craig]

I really like Aaron Franklin's recipe for brisket but I find it difficult to get good instructions for cutting it. Does anyone have any good tips for that?

[tony b]

Simple trick - before you put on your mustard/spices/rub, look at which way the grain is running on the point and the flat. You can either slice a small piece off as your "starter guide" once it's cooked, or just stick a toothpick in perpendicular to the grain and go with that guide once it's done (the end of the toothpick will likely char off, but there should still be some left inside the meat that you can ease out for your guide.)