The bbq photo & recipe thread
Discussion
Had the first cook on the Kamado Joe III yesterday. Firstly, erm how heavy is it ??!! Almost killed myself lifting it onto the stand with a mate.
Very nice piece of kit though. Only did some super simple chicken and steaks on it for lunch but will get a bit more adventurous as we go on. Very happy so far.
Very nice piece of kit though. Only did some super simple chicken and steaks on it for lunch but will get a bit more adventurous as we go on. Very happy so far.
Not Ideal said:
Had the first cook on the Kamado Joe III yesterday. Firstly, erm how heavy is it ??!! Almost killed myself lifting it onto the stand with a mate.
Very nice piece of kit though. Only did some super simple chicken and steaks on it for lunch but will get a bit more adventurous as we go on. Very happy so far.
Amazon/EBay - Pot Lifter. Very nice piece of kit though. Only did some super simple chicken and steaks on it for lunch but will get a bit more adventurous as we go on. Very happy so far.
https://www.mudmountain.co.uk/shop/details/pot-lif...Not Ideal said:
Had the first cook on the Kamado Joe III yesterday. Firstly, erm how heavy is it ??!! Almost killed myself lifting it onto the stand with a mate.
Very nice piece of kit though. Only did some super simple chicken and steaks on it for lunch but will get a bit more adventurous as we go on. Very happy so far.
If it's on a metal stand an easy upgrade is to convert an IKEA kitchen table into a wooden stand for it. Very nice piece of kit though. Only did some super simple chicken and steaks on it for lunch but will get a bit more adventurous as we go on. Very happy so far.
Low and slow ribs on the GMG Davy Crockett today..... That's on a converted IKEA table as well !
Lovely stuff chaps.
A seasonal reminder of my halloumi tricks if you are fan of that cheesy deliciousness, but find it too salty or, more importantly, too chewy/rubbery.:
DESALINATE
- soak each block in a saucepan of water to desalinate it. The longer you soak, the less salty the cheese will be. About 2 hours means there is very little salt at all left in the cheese: I do about an hour.
and/or
DE-RUBBERISE (is that a word? It is now.)
- the big tip: before cooking, empty the water (if you have soaked the cheese - if not just put cheese from fridge into an empty saucepan), boil another kettle of water, and pour it over the cheese in the pan: enough to fully submerge the cheese. Sit for 15 minutes. This is transformative as far as texture goes. Rubbery becomes gooey (but firm) and delicious. You will find yourself able to "open" the block for cooking as really it is a flat strip folded over.
Spike with soaked or green rosemary sprigs for a herby smoke, grill over gas or charcoal, drizzle with a small amount honey to serve.
Got good feedback on this thread last summer when i shared this. Interested to see what you chaps think if you haven't tried this.
A seasonal reminder of my halloumi tricks if you are fan of that cheesy deliciousness, but find it too salty or, more importantly, too chewy/rubbery.:
DESALINATE
- soak each block in a saucepan of water to desalinate it. The longer you soak, the less salty the cheese will be. About 2 hours means there is very little salt at all left in the cheese: I do about an hour.
and/or
DE-RUBBERISE (is that a word? It is now.)
- the big tip: before cooking, empty the water (if you have soaked the cheese - if not just put cheese from fridge into an empty saucepan), boil another kettle of water, and pour it over the cheese in the pan: enough to fully submerge the cheese. Sit for 15 minutes. This is transformative as far as texture goes. Rubbery becomes gooey (but firm) and delicious. You will find yourself able to "open" the block for cooking as really it is a flat strip folded over.
Spike with soaked or green rosemary sprigs for a herby smoke, grill over gas or charcoal, drizzle with a small amount honey to serve.
Got good feedback on this thread last summer when i shared this. Interested to see what you chaps think if you haven't tried this.
Edited by Harry Flashman on Thursday 9th April 09:03
A couple from yesterday:
First was a side of smoked salmon, cured in A&O beetroot and dill cure and smoked over beech.
Then last night was pizza night:
I’d tell you what I put on them, but there’d been a bit too much cremant involved by that point.
All done on the wonderfully versatile Jumbo Joe with Cajun Bandit additions:
First was a side of smoked salmon, cured in A&O beetroot and dill cure and smoked over beech.
Then last night was pizza night:
I’d tell you what I put on them, but there’d been a bit too much cremant involved by that point.
All done on the wonderfully versatile Jumbo Joe with Cajun Bandit additions:
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