The bbq photo & recipe thread
Discussion
Decided to upgrade/compliment my Aldi Kamado with a Kamado Bono Limited. Looking forward to the first cook on it!
Long term plan is to build an outdoor kitchen similar to Smoking Dad BBQ - build the kamados in and surround with some worktops and cover with a pergola sheeted in Perspex.
Long term plan is to build an outdoor kitchen similar to Smoking Dad BBQ - build the kamados in and surround with some worktops and cover with a pergola sheeted in Perspex.
Comacchio said:
Decided to upgrade/compliment my Aldi Kamado with a Kamado Bono Limited. Looking forward to the first cook on it!
Long term plan is to build an outdoor kitchen similar to Smoking Dad BBQ - build the kamados in and surround with some worktops and cover with a pergola sheeted in Perspex.
I'm thinking of one of these. Review please! Long term plan is to build an outdoor kitchen similar to Smoking Dad BBQ - build the kamados in and surround with some worktops and cover with a pergola sheeted in Perspex.
Bought the cast iron plate for my Napeon gas barbecue (which is brilliant, by the way). Salmon with a quick brown sugar, salt, garlic, cumin and paprika rub was awesome. Hoovered by my children for dinner.
The fish holds together far better on the griddle than grate, cooks more evenly, and the char marks are better as cast iron keeps heat better than stainless steel.
The fish holds together far better on the griddle than grate, cooks more evenly, and the char marks are better as cast iron keeps heat better than stainless steel.
UTH said:
Harry Flashman said:
UTH said:
Harry Flashman said:
Meater probes though. Constant dropping of signal and faffing, both Bluetooth and WiFi - the latter was reading over 200Mbps at the base unit's location. Not impressed. Stick with wired.
If you leave an old iPhone or similar connected nearby the MEATER that acts as a wifi repeated and your normal phone will connect to it wherever you get wifi signal. If that makes sense? Then yeah I understood the same as you, you should in theory be fine.
I've only got the single Meater though, so always have my old iPhone left near the oven (it's the only reason I still keep that old phone) and it works fine, I can be out in the garden and it's still connected to my phone.
Not sure why yours isn't working with the block though.
Harry Flashman said:
Comacchio said:
I'm thinking of one of these. Review please! Pic heavy...
So for £999 I think it's great value if you're into BBQ. It's a 25" OD kamado with a grill grate size of 22". Included in the £999 price is the kamado itself, the stand which is pretty sturdy with decent castors, a waterproof cover (I made up a small bit of elastic to secure this even though there is a drawstring at the bottom), ash removal tray/drawer, ash grate, 2 piece firebox, 2 tier D&C system with X accessory ring, 2 half moon deflectors, 2 half moon grill grates, a ceramic beer can chicken stand, ash removal tool/charcoal poker, 2 bamboo side trays (Not pictured below) and a wee book with 55 kamado/bbq recipes. It's also got an upgraded mesh style gasket compared to the felt gasket on the AK.
For an additional £69.99 I also bought the ash basket that has a divider to let you bank the coals easily & for £29.99 the grill extender for the slightly smaller 23" version they do - they don't seem to have one dedicated to the 25" grill.
I also bought a 16" stainless steel serving tray from Nisbets (Think it was £14) which fits perfectly over the heat deflectors:
The lid doesn't have an air lift hinge like the KJ, but the springs do lighten the load - there's also a spring loaded stopper at the front which should dampen the lid crashing down if an accident happens.
Side by side (Even with the super wide angle lens on my phone) you can see that the KB is much larger than the AK.
AK standard grill sitting on top of the KB.
Grill extenders comparison.
Overall I'd say the build quality is excellent with only a few minor blemishes seen on my particular grill - the paint is a bit knobbly underneath the bottom vent (Unseen unless you look for it), some very very minor crazing of the red glaze, again you need to go looking for it. One design flaw is the standard top vent doesn't swing round like the AK one does, but I'm going to look into whether there's a third party alternative if it becomes an issue getting proper high heat burns.
I haven't actually cooked on it yet, but I wouldn't hesitate to recommend it to anyone looking to buy a larger kamado style grill. Kamado Kings also sell plenty of accessories that fit it too, such as a rotisserie, temperature control fan, cast iron grates etc etc.
Hi all,
I’m a newbie to BBQ (other than the obligatory burnt sausage and lamb kofta) this year. I bought a Weber Spirit II and I’ve been enjoying experimenting with a few different recipes - including a few ideas from this thread.
I was pretty happy with tonight’s effort so thought I’d take the plunge and share it here.
Butterfly lamb leg with a cranberry and port jelly marinade cooked for about 1.5 hours at 165C. Sides of potato, corn and asparagus also cooked on the grill.
Excuse the ketchup in the last photo - it was left over from the kids’ sausages (not burnt!) earlier.
I’m a newbie to BBQ (other than the obligatory burnt sausage and lamb kofta) this year. I bought a Weber Spirit II and I’ve been enjoying experimenting with a few different recipes - including a few ideas from this thread.
I was pretty happy with tonight’s effort so thought I’d take the plunge and share it here.
Butterfly lamb leg with a cranberry and port jelly marinade cooked for about 1.5 hours at 165C. Sides of potato, corn and asparagus also cooked on the grill.
Excuse the ketchup in the last photo - it was left over from the kids’ sausages (not burnt!) earlier.
Cracking effort KD!
I've got a slightly belated 40th birthday BBQ tomorrow. Joint with a mate, I think about 25-30 (it's very informally 'organised'
).
So, I've got 4kg of ox cheek that'll be going on early morning to smoke before a braise to make some uber beefy wraps.
Chicken kebabs with a (mild) chilli and lime rub.
Halloumi (using Harry's de-rubberisation trick) and veg kebabs for the vegans/veggies (big chunk of the group is a very middle class army bootcamp PT group we both go to).
BBQ pit beans. Guess I'll have to do a veggie version of that.
Holding it on the village green opposite my house as we've had a pretty major water leak and the garden is a complete mess, so will be wheeling my weber over for the kebabs and giving the local parish councillor a heart attack... I've checked the local bylaws though, so he can swivel!
I've got a slightly belated 40th birthday BBQ tomorrow. Joint with a mate, I think about 25-30 (it's very informally 'organised'
).So, I've got 4kg of ox cheek that'll be going on early morning to smoke before a braise to make some uber beefy wraps.
Chicken kebabs with a (mild) chilli and lime rub.
Halloumi (using Harry's de-rubberisation trick) and veg kebabs for the vegans/veggies (big chunk of the group is a very middle class army bootcamp PT group we both go to).
BBQ pit beans. Guess I'll have to do a veggie version of that.
Holding it on the village green opposite my house as we've had a pretty major water leak and the garden is a complete mess, so will be wheeling my weber over for the kebabs and giving the local parish councillor a heart attack... I've checked the local bylaws though, so he can swivel!
King David said:
Hi all,
I’m a newbie to BBQ (other than the obligatory burnt sausage and lamb kofta) this year. I bought a Weber Spirit II and I’ve been enjoying experimenting with a few different recipes - including a few ideas from this thread.
I was pretty happy with tonight’s effort so thought I’d take the plunge and share it here.
Butterfly lamb leg with a cranberry and port jelly marinade cooked for about 1.5 hours at 165C. Sides of potato, corn and asparagus also cooked on the grill.
Excuse the ketchup in the last photo - it was left over from the kids’ sausages (not burnt!) earlier.
Looks great mate! Nice and tender.I’m a newbie to BBQ (other than the obligatory burnt sausage and lamb kofta) this year. I bought a Weber Spirit II and I’ve been enjoying experimenting with a few different recipes - including a few ideas from this thread.
I was pretty happy with tonight’s effort so thought I’d take the plunge and share it here.
Butterfly lamb leg with a cranberry and port jelly marinade cooked for about 1.5 hours at 165C. Sides of potato, corn and asparagus also cooked on the grill.
Excuse the ketchup in the last photo - it was left over from the kids’ sausages (not burnt!) earlier.
I fired up the Kamado Bono today for the first cook - just a few racks of ribs cooked in double indirect method. Homemade rub on for an hour before sticking them onto the grill for 2 hours at 150 Celsius. After 2 hours they went into foil boats with butter, brown sugar and honey for an hour. After the hour they were then sauced - 1 rack with honey chipotle store bought sauce, the other rack with a homemade mix of sweet baby rays, apple cider vinegar and Jack daniels. Best ribs I’ve done to date.
Nice bite but fall off the bone tender.
This evening I got half a chimney of charcoals going in the chimney, got them firing, flames flicking over the top, all the coals lit. Instead of dumping them out, I whacked a cast iron pan over the top, intending to do some burgers and butterfly chicken breast. However, it didn't work as i'd hoped it might, the pan just never really got very hot, the burgers were sort of cooking but I could see it was going to take too long and not enough energy to achieve a nice browning.
Has anyone had any luck with this technique? I did try and maintain good air flow, but it wasn't enough. It would work better with a cast iron grill on top and not a medium pan.
Has anyone had any luck with this technique? I did try and maintain good air flow, but it wasn't enough. It would work better with a cast iron grill on top and not a medium pan.
No. I did try and leave a 1cm gap at the edge, the pan was offset, still not good.
Not sure what i would use to elevate the pan. That said, not the end of the world, i could just as easily keep the cast iron pan on my Weber kettle over the charcoals. I was just experimenting and messing around. I think i am going to get a cast iron flat plate to put on one side of the bbq and then use the other side (and middle) for regular bbq.
Not sure what i would use to elevate the pan. That said, not the end of the world, i could just as easily keep the cast iron pan on my Weber kettle over the charcoals. I was just experimenting and messing around. I think i am going to get a cast iron flat plate to put on one side of the bbq and then use the other side (and middle) for regular bbq.
Prisoner 24601 said:
No. I did try and leave a 1cm gap at the edge, the pan was offset, still not good.
Not sure what i would use to elevate the pan. That said, not the end of the world, i could just as easily keep the cast iron pan on my Weber kettle over the charcoals. I was just experimenting and messing around. I think i am going to get a cast iron flat plate to put on one side of the bbq and then use the other side (and middle) for regular bbq.
Could use something as simple as a couple of short lengths of rebar to raise it 15-20mm. That'll allow a decent amount of airflow through the top 'vent'. Not sure what i would use to elevate the pan. That said, not the end of the world, i could just as easily keep the cast iron pan on my Weber kettle over the charcoals. I was just experimenting and messing around. I think i am going to get a cast iron flat plate to put on one side of the bbq and then use the other side (and middle) for regular bbq.
Harry Flashman said:
Went OK, but I over salted the skin. Next time, no salt on it until just before cooking.
Also, smoking a porchetta is pointless. The fat and skin only let the ends of the meat get the flavour. Rhus is actually better suited to rotisserie in a gas barbecue, where you can cook it controlled and low and then sear to get the crackling done at the end.
This time, toasted the fennel seed stuffing first. Do this. It is an amazing taste and really gets into the meat.
Also, trust the Meater and cook to 80 degrees. Meat was buttery smooth, but I reckon would have been sifter had I taken it out earlier. Next time, low and slow followed by heat.
That's just WOW Also, smoking a porchetta is pointless. The fat and skin only let the ends of the meat get the flavour. Rhus is actually better suited to rotisserie in a gas barbecue, where you can cook it controlled and low and then sear to get the crackling done at the end.
This time, toasted the fennel seed stuffing first. Do this. It is an amazing taste and really gets into the meat.
Also, trust the Meater and cook to 80 degrees. Meat was buttery smooth, but I reckon would have been sifter had I taken it out earlier. Next time, low and slow followed by heat.
July 4th Pulled Pork
9lb Pork shoulder
Injected with a mixture of Butchers BBQ Pork Injection & apple juice
Coated with a Sweet & Smokey Rub (Brown sugar, garlic powder, onion powder, salt, black pepper, smoked paprika & chili powder)
In the offset smoker
Kingsford briquettes & apple wood chunks. Just light a few coals at one end & let it go.
Schmoooookin'. 225f till it reaches 195f internally
12 hours later. Wrap in foil & into the cooler for a couple of hours
Pulling it apart
Clicky
All shredded up, ready for the sauce.
Now, I would have got a picture of that but Mrs HD's family were round & they are like Seagulls.
As soon as it was ready, the hordes descended.
We also had some left over brisket that I warmed up sous vide stylee in the vacuum bags & homemade sausage. Again, no pics. Sorry.
9lb Pork shoulder
Injected with a mixture of Butchers BBQ Pork Injection & apple juice
Coated with a Sweet & Smokey Rub (Brown sugar, garlic powder, onion powder, salt, black pepper, smoked paprika & chili powder)
In the offset smoker
Kingsford briquettes & apple wood chunks. Just light a few coals at one end & let it go.
Schmoooookin'. 225f till it reaches 195f internally
12 hours later. Wrap in foil & into the cooler for a couple of hours
Pulling it apart
Clicky
All shredded up, ready for the sauce.
Now, I would have got a picture of that but Mrs HD's family were round & they are like Seagulls.
As soon as it was ready, the hordes descended.
We also had some left over brisket that I warmed up sous vide stylee in the vacuum bags & homemade sausage. Again, no pics. Sorry.
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