Ol'e Silver has got "One in the Oven"

[shayneh2006]

Yep,,Ol'e Silver has got "One in the Oven".

Is it a Boy or is it a Girl......................................................



































............................No, its a "Go-Anywhere"





Well, i recently (sucsessfully) converted a red 57cm Weber Kettle into a make shift gasser and cooked a 1.125kg Rib Roast in it over a 13 hr period and it turned out trumps
http://www.aussiebbq.info/forum/viewtop ... 6&start=15

Now, the mad BBQer is at it again. The mind was ticking over and scheming how to refine this "cooked by gas" low and slow when this popped into my mind,,,,,,

Dangerous you might be thinking and you are probably right but ATM, i am 5hrs in on a low and slow cook and i am still here (and so is my house).



I had to ditch the Red Kettle on this cook as the bottom vent (the model with the three individual dampers) holes were too small for the gas hose. The Go Anywhere inside the kettles whole purpose is to protect the gas torch from the elements (from blowing out as it is on such a low flame) as well as double insulate from the freezing outside temps (i started at 3:30am). The smaller cubic volume within the Go Anywhere aloowed me to down size the torch tip to an ultra fine one and,,,,i am saving gas rather than heat up an entire kettle for this



Already, i have found that temp control is a breeze compared to my last cook like this (which was effortless anyway ). Holding a temp of 151F is as easy as pie



Probes in place and the 1.1kg rib roast in place. I put the lid back on the Go-Anywhere and then put the lid on the kettle. The baby was in the oven and i was back in bed (waiting for the explosion )


I just love cooking like this. Its wild i know but the results are well worth it

A great way of Christening the new Go-Anywhere as well


Shayne

[urbangriller]

Shayne....seriously..you need a BSK!

Chris

[shayneh2006]

Shayne....seriously..you need a BSK!

I hear ya,,,,but,,,,ATM, my back porch is starting to get really over crowded with the BBQ portfolio i have to date.

Please DONT give me any thoughts of needing more

Shayne

[shayneh2006]

Oh, forgot to add that i have just clicked over 12 hours on this rib roast

ATM, my internal meat temp is on 140F and the internal temp of the Go-Anywhere has been comfortable between 150F and 155F all day. It has been a very low maintanance cook.


Shayne

[Captain Cook]

Shayne....seriously..you need a BSK!

I hear ya,,,,but,,,,ATM, my back porch is starting to get really over crowded with the BBQ portfolio i have to date.

Please DONT give me any thoughts of needing more

Shayne

Shane

C'mon mate, You really need a BSK and a Traeger and a little Baby Q. Do you have an Offset Texas Smoker? - Don't forget the accessories they are just as important.

He who dies with the most toys wins and gets a free pass to BBQ Heaven.

Cheers

[shayneh2006]

He who dies with the most toys wins and gets a free pass to BBQ Heaven

Well, i didn't die today and the Beef was what you would expect to eat in Heaven




























Try cooking this on your Go-Anywhere using traditional methods over a 13hr period:lol:



And for a roast, check the bugger all juices lost





And the beef sliced. No S**t, it was like eating Butter with a heated spoon




And plated up




Seriously, i cannot talk highly enough about this way of cooking Beef. Whether or not you use my crazy ways (the mad BBQer) of maintaining the heat and cooking your Beef or you use another (safer way ) way, the principal is still the same. If you can keep your BBQ temp in the 150'F, your a winner


And another thanks to Chris, the founder of the method. That said, i also thank this forum for the wealth of info it contains . In the few months i have been here, i have learnt heaps and heaps in BBQing and cooking With thanks.


Shayne

[rosecran]

nah mate I wouldn't call that crazy or dangerous, once you're confident in something that you've done before, then you're all good but I can see why someone who hasn't done it before might feel that it's a bit dangerous but nah you're all good.
good job with the low and slow beef mate
hey shayne how many hours again did it take for the internal temp of the beef to reach the desired result? ( how many hours and what internal temp did you take the beef off? )

[shayneh2006]

hey shayne how many hours again did it take for the internal temp of the beef to reach the desired result? ( how many hours and what internal temp did you take the beef off? )

Hey Josh,,,It was a 13 hour cook total. I pulled the beef when (like every other one i have done) the internal reached 147F. It was taken straight to the carving board and cut. Just like Chris (Urban Griller) said, there is no need to rest it as the juices are kept in the meat. No crap,,,you cut it and no liquid comes out

Ya gotta try this ,,,Its like Beef out of this world


Shayne

[rosecran]

Excellent! Cheers!

[urbangriller]

Nice work again Shayne!

Josh, have a look at this post:
http://www.aussiebbq.info/forum/viewtop ... f=19&t=119

Chris

[LoopyLoops]

that is amazing!!!!!!!!!

[Smokey]

You have nailed that techniqe Shayne, And it sure is an eye opener isnt it
You need a Hot Devel (Or your gas torch) to brown up that surface.
Next one i do, Im going to test a new electric heat gun that gets up to 600C
Ten out of ten for that one mate, Its a leap of faith hey?
Good thing is that anyone cand do this in a kettle or hooded gasser with just a few heat beads or Aussie Charka.

[shayneh2006]

Had another go at this method today.

Started with two 600gr Beef Rib Eye bone in steaks




I had them set and ready to go just before 7am.



Instructions were left with the missus to oversee this cook and i had to piss off to work


A phone call was made mid morning to check if all was going well and it was,,, "please dear, take a pic of the Maverick "



When i got home, the SJ was started for a qiuck sear over Charcoal and all was good



All up, they spent 11hrs in the GA, kept nicely in the 150's F,,


Shayne

[Bennysm]

Beautiful looking steaks there shayne, also what sort of bike you buying?

[shayneh2006]

Beautiful looking steaks there shayne

Thanks for that!!!!!

also what sort of bike you buying?

I have a bike (if you could call it that ). I call it a "Packhorse",, rather than a bike!!!!.

I actually dropped it in the wet a few weeks back so i am sourcing qoutes to have it fixed under insurance.


Doing a shopping run at Cabra



Just picked up a Go-Anywhere



A full size kettle



And a few boxes of Charcoal



Shayne