The TV series was sponsored by that brand, he's not going to start cooking on a BGE is he?
*****Official BBQ Thread - Suns out, Buns out!*****
- Thread starter Psymonkee
- Start date
The TV series was sponsored by that brand, he's not going to start cooking on a BGE is he?
I've been tempted to get one of those rotisseries for a while but after seeing that, I thought I'd give it a go without one. It was only a small one though as it was just for me but it tasted great! The only problem is, it's made me want the rotisserie more.
And a couple of pre-birthday t-bones on Friday night!
Soldato
Those TBones look amazing! Might have to try that.
I did a second Kellybab on Friday night, this time cooked indirect. It came out really well. Had all the charcoal at the front of the BBQ, put the 'bab at the back and cooked for around 90 mins. No crispy parts this time around and less dry this time around. Also did some Steak skewers using a big lump of Sirloin I bought and some Pork Belly strips. All came out really well, only mild BBQ disaster was I kept forgetting how quick Halloumi cooks
I think now that I've done the indirect cook, and have the Inkbird thermometer - I'm happy without the Rotisserie. It would make using the thermometer more awkward with the cables, and I'm not sure it would improve the cooking enough to justify it right now.
I did a second Kellybab on Friday night, this time cooked indirect. It came out really well. Had all the charcoal at the front of the BBQ, put the 'bab at the back and cooked for around 90 mins. No crispy parts this time around and less dry this time around. Also did some Steak skewers using a big lump of Sirloin I bought and some Pork Belly strips. All came out really well, only mild BBQ disaster was I kept forgetting how quick Halloumi cooks
I think now that I've done the indirect cook, and have the Inkbird thermometer - I'm happy without the Rotisserie. It would make using the thermometer more awkward with the cables, and I'm not sure it would improve the cooking enough to justify it right now.
Soldato
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Just ordered a pig bluey mini bbq by the snaffling pig co, seems a good buy compared to the price of the bge minimax. Will see how it goes when it arrives! At near £300 saving to the bge it's worth a punt. Looks great too
Looks awesome tbh having spent the last few months cooking on a very basic open barbecue.
is there a reason to choose these kamodo style bbqs over the popular Weber’s? Or are they for totally different cooking methods?
Thanks and please post back with how you find it!
Just ordered a pig bluey mini bbq by the snaffling pig co, seems a good buy compared to the price of the bge minimax. Will see how it goes when it arrives! At near £300 saving to the bge it's worth a punt. Looks great too
Awesome, that looks fantastic. Didn't even know they made BBQs. If it's anywhere near as good as their snacks it'll be a winner!
Over the past week or so I have cooked a few items, although only took pictures of the finished item.
Tomahawk steak:
And a 2kg Brisket with Texan rub from Farmison & Co (cooked at 110C and left uncovered until 65C internally, then wrapped in foil until it got to 93C so overall around 9 hours + an hour resting):
Both were very tasty and I used my Meater for managing the temps/alerts.
Tomahawk steak:
And a 2kg Brisket with Texan rub from Farmison & Co (cooked at 110C and left uncovered until 65C internally, then wrapped in foil until it got to 93C so overall around 9 hours + an hour resting):
Both were very tasty and I used my Meater for managing the temps/alerts.
Did the kellybab yesterday, so easy to prepare and cook, did it at about 150c for 2.5 hours or so in the end in the Kamado with the deflector in place and water filled drip tray. Served it up with some homemade chips! and full salad boss!
Yep. Nothing to compare it too as it's the only one I've used but seems well made (waterproof cabling, offsetting weight, etc.) and works well on my Weber. E.g. https://www.instagram.com/p/CNPwyIKH3VS/
Kellybabs all looking great and will have to try soon.
Did the kellybab yesterday, so easy to prepare and cook, did it at about 150c for 2.5 hours or so in the end in the Kamado with the deflector in place and water filled drip tray. Served it up with some homemade chips! and full salad boss!
Looking good! this is on my list to try in the next couple of weeks!
It's really easy and went down a treat with my parents. Keep it moist throughout though by marinading with any dropped juices.
Soldato
Hi all,
Been a while since I posted here. I've been doing my normal pulled pork - brisket still yet to be tried. Turkey in my freezer I completely forgot about, but I'm hoping the get it done soon (missed a good opportunity with all the good weather we had).
That said, I did some steak the other night on my weber gas grill, just noticed though that the heat produced even with all burners on just isn't enough to sear with the lid up. Here is what I do, I will heat the BBQ up, lift lid up, do first side on steak - sears fine (lid open). However, when I flip it, the majority of the heat has gone from the bars and doesn't really do the same job.
Is this normal? If so, anything I can do?
Been a while since I posted here. I've been doing my normal pulled pork - brisket still yet to be tried. Turkey in my freezer I completely forgot about, but I'm hoping the get it done soon (missed a good opportunity with all the good weather we had).
That said, I did some steak the other night on my weber gas grill, just noticed though that the heat produced even with all burners on just isn't enough to sear with the lid up. Here is what I do, I will heat the BBQ up, lift lid up, do first side on steak - sears fine (lid open). However, when I flip it, the majority of the heat has gone from the bars and doesn't really do the same job.
Is this normal? If so, anything I can do?
Soldato
Some good looking meat there!
I grilled some picanha and heart of palm last night..
Does anyone here have the Only Fire rotisserie? Looking at it as an alternative to the Weber/CB ones as it's half the price!
I also have the Only Fire rotisserie. Works well and used it for the kellybab I posted earlier in the thread.
Ok chaps. First time venturing in here. Decent cook but total BBQ noob. Been in my new place for a few weeks now, first time ever having a garden D) so time to get some things in place for the next dose of summer when it arrives. A friend has given me a very old 'Essex' confused: it's very nineties!) model barbecue which is essentially a basic charcoal kettle thing on wheels with 50cm grill diameter. It's only 8cm or so deep though. It doesn't have a lid but has a higher half-rack for resting which is nice.
So, I have zero tools/utensils. I definitely need a chimney starter right. Does it matter what size I get, does it bear any relation to the grill size? Just get the Weber and be done with it? I've a Wilko near me which stocked some decent enough looking utensils.. long tongs, spatula/turner. I already have a Thermapen and Anova SV. Anything else I need to get going?
Oh and of course, charcoal/briquettes. Guessing the bags sold at my corner shop aren't up to much? Where do you guys get them from? Cheers
D) so time to get some things in place for the next dose of summer when it arrives. A friend has given me a very old 'Essex' confused: it's very nineties!) model barbecue which is essentially a basic charcoal kettle thing on wheels with 50cm grill diameter. It's only 8cm or so deep though. It doesn't have a lid but has a higher half-rack for resting which is nice.So, I have zero tools/utensils. I definitely need a chimney starter right. Does it matter what size I get, does it bear any relation to the grill size? Just get the Weber and be done with it? I've a Wilko near me which stocked some decent enough looking utensils.. long tongs, spatula/turner. I already have a Thermapen and Anova SV. Anything else I need to get going?
Oh and of course, charcoal/briquettes. Guessing the bags sold at my corner shop aren't up to much? Where do you guys get them from? Cheers
A chimney starter and Thermapen are the two I use the most and you've got one of those already. I don't really have any other special BBQ utensils. Apart from some metal tongs for moving charcoal around and some gloves, I just use my normal kitchen utensils.
The boxes of Big K charcoal are decent and are fairly reasonably priced for the quality and amount you get, you can usually find them on offer somewhere as well. I tend to use charcoal for grilling and Heat Bead briquettes for smoking.
Having a kettle with a lid is definitely worth investing in as it opens up so many more possibilities. The go to is the Weber Master Touch although the Napoleon equivalent gets decent reviews and I imagine there isn't a huge difference between the two.
The boxes of Big K charcoal are decent and are fairly reasonably priced for the quality and amount you get, you can usually find them on offer somewhere as well. I tend to use charcoal for grilling and Heat Bead briquettes for smoking.
Having a kettle with a lid is definitely worth investing in as it opens up so many more possibilities. The go to is the Weber Master Touch although the Napoleon equivalent gets decent reviews and I imagine there isn't a huge difference between the two.