Posts by Kookabanus

Chook and corn on the Pit Barrel!

I don't think you'll have problem getting crackle with the direct heat on the roti. I always do pork belly on the roti in the kamado at about 200-220C. I guess for a rolled porchetta you could start out that hot to get the crackling started and then lower the temp over time to get the inside cooked.

I'm keen to do this for a mexican pork dish, cochinita pibil. All I know is you need to put some heat or a flame to the leaves to make them plyable first. Like wave them over the stove and you see the colour change to darker green.

Curious to hear how it goes!

The flavour will intensify when moisture loss is 40% vs 30%

As you were saying, wait until closer to 40% and you might find you're seasoning is closer to what you hoped!

I was at The Que Club a couple of weeks ago and saw they were stocking Primo stuff. I didn't realise they were the distributor now. The guy there did say they were expecting another shipping container full of stuff very soon.

Jimmy70 Yeah primo. Held temp rock solid and very controllable. It held 225F easily with the roti

That's probably the best primo bargain yet! Nice one!

Baby backs on the rotisserie for Sunday dinner. Rubbed with Q-Nami and then I made a glaze with honey, coconut vinegar and chilli sambal.

Not bbq but the hotpot was using charcoal. It only just occurred to me that I should have been grilling some meats over the chimney at the same time...

Looking good Bentley Meredith

I've used these charcuterie bags quite a few times with great results. I always found it was best to vac seal my salami once it had lost enough weight, which helps even out the moisture levels from the outside to inside. So that might be an extra bit of time to factor in.

Quote from Urban Griller

I have that flattop without the air fryers, it's a great BBQ Grill!

I wish I got that when it was so cheap on Amazon!

Lamb shoulder in the GMG with a middle eastern marinade for dinner last night. I also made some cheese filled pork meatballs to go in a sauce with pasta for dinner tonight.

I haven't done it for a while but jerky on my GMG has always been a big hit. I've tried a few recipes from here

Beef Jerky Recipes

Beef Jerky recipes that are easy to make and taste great! Learn how to make jerky with these easy to follow step-by-step instructions!

www.jerkyholic.com

Took a chook for the maiden spin on the new primo rotisserie. Very happy!

The bacon I make at home the most and the most popular amongst people from my work (who I give it out to) is a maple cured bacon. It's only slightly sweet and doesn't smell like maple syrup when you cook it.

They must use A LOT of maple syrup in the curing process.

Quote from Narm Naleg

Looks good! What's the first cook?

Probably a chook or 3. Always a good base line.

Jimmy70 It won't be long!

Had some goodies arrive today! Test fit looks good. Hoping to test it out this weekend if the weather behaves 😎

Quote from Jimmy70

I believe he also does similar racks for GMG's as well.

Yep he does, which I'm still tempted to get. I've got the downdraft from him and that is very well made.

Wow they really do have a lot of stuff I've never seen available here before. Even the full cast iron kamado!

I thought Misty Gully and Smoked & Cured were the same people but maybe I'm wrong.

Some interesting stuff in there!

Haha well apparently perfection is about to board a plane to Australia!