Search found 31 matches

by eXpeLL
Wed Mar 11, 2015 11:07 pm
Forum: FORUM WELCOME
Topic: How do you clean your Range Hood Filters?
Replies: 5
Views: 1430

How do you clean your Range Hood Filters?

My cleaner used to do them weekly ;)


Sent from my iPhone using Tapatalk
by eXpeLL
Wed Mar 11, 2015 5:50 pm
Forum: WHAT DID YOU COOK
Topic: Neglected Kamado
Replies: 30
Views: 6239

Neglected Kamado

Haha. Part of me wants to live dangerously. I've done a few overnighters without a controller and only needed minor tweaks but had to wake up nonetheless. I've done my fair share of night shifts at work and although it was fun when I was younger I value my sleep too much these days (what little I g...
by eXpeLL
Tue Mar 10, 2015 8:18 pm
Forum: CHARCOAL
Topic: Type of charcoal for low and slow vs. high temp cooking.
Replies: 19
Views: 5045

Type of charcoal for low and slow vs. high temp cooking.

2browndogs wrote:I've found the redgum lump hard to use for low/slows - tends to go out for some reason
Sounds like I might stick to Gidgee then. Thought about looking into Redgum as I thought less ash was in some way better.


Sent from my iPhone using Tapatalk
by eXpeLL
Sun Mar 08, 2015 8:52 pm
Forum: CHARCOAL
Topic: Type of charcoal for low and slow vs. high temp cooking.
Replies: 19
Views: 5045

Type of charcoal for low and slow vs. high temp cooking.

Thanks Gumb. May need some advice when I get my hands on it. Seems you've used it for a while now.


Sent from my iPhone using Tapatalk
by eXpeLL
Sun Mar 08, 2015 8:18 pm
Forum: WHAT DID YOU COOK
Topic: Neglected Kamado
Replies: 30
Views: 6239

Neglected Kamado

Haha. Part of me wants to live dangerously. I've done a few overnighters without a controller and only needed minor tweaks but had to wake up nonetheless. I've done my fair share of night shifts at work and although it was fun when I was younger I value my sleep too much these days (what little I ge...
by eXpeLL
Sun Mar 08, 2015 7:07 pm
Forum: WHAT DID YOU COOK
Topic: What Did You Cook Part 11 - January 1 2015
Replies: 980
Views: 129541

What Did You Cook Part 11 - January 1 2015

Spatchcocked brined chicken half S+P (for the kiddos) and half spicy Portuguese rub. http://tapatalk.imageshack.com/v2/15/03/08/b1b4dc77c4999bd021ff5eb9a67b9989.jpg http://tapatalk.imageshack.com/v2/15/03/08/e6e5569862749d225f650dfac47bc476.jpg http://tapatalk.imageshack.com/v2/15/03/08/d8ca6f5b9900...
by eXpeLL
Sun Mar 08, 2015 7:00 pm
Forum: WHAT DID YOU COOK
Topic: Neglected Kamado
Replies: 30
Views: 6239

Neglected Kamado

Looks fantastic. I'm due to do another pulled pork cook to restock the freezer. Just waiting for my Pit controller to arrive from China and give it a whirl. Your pics are making me salivate in the meantime. :)


Sent from my iPhone using Tapatalk
by eXpeLL
Sun Mar 08, 2015 12:29 am
Forum: WHAT DID YOU COOK
Topic: Neglected Kamado
Replies: 30
Views: 6239

Neglected Kamado

Did the math gnol. Ended up being $15.13/kg with the bitch receiving a free meal. Still ahead of the $17+ /kg originally. Happy days for everyone in the household I reckon! (Disclaimer: just got home from a big night. Maths may be dubious). At this stage I'd pay top dollar for your frozen scotch pla...
by eXpeLL
Wed Mar 04, 2015 12:09 pm
Forum: CHARCOAL
Topic: Type of charcoal for low and slow vs. high temp cooking.
Replies: 19
Views: 5045

Type of charcoal for low and slow vs. high temp cooking.

A blower doesn't really blow hard like a hair dryer. It's just supplying the air the coals need. Haha. That's the image in my mind about what would happen. Have used an old hairdryer technique a few times to speed up the heating for Pizza's which blows dust and ash through the top vent like an expl...
by eXpeLL
Tue Mar 03, 2015 10:33 pm
Forum: CHARCOAL
Topic: Type of charcoal for low and slow vs. high temp cooking.
Replies: 19
Views: 5045

Type of charcoal for low and slow vs. high temp cooking.

Thanks for the response guys. Gumb, it was your response to my post in Wangs vendor section about ash/dust that got me thinking about this issue with regards to a pit temp controller utilizing s blower/fan (didn't want to hijack that thread so posted this here). For instance I have noticed lots of a...
by eXpeLL
Tue Mar 03, 2015 8:20 pm
Forum: CHARCOAL
Topic: Type of charcoal for low and slow vs. high temp cooking.
Replies: 19
Views: 5045

Type of charcoal for low and slow vs. high temp cooking.

I have a Kamado Joe classic and have been using Gidgee lump exclusively for all my cooks. I've just ordered a pit temp controller and was wondering what lump I should b using for low and slow. As I understand With regards to heat produced, from hot to hottest it goes something like Mallee stick and ...
by eXpeLL
Wed Feb 25, 2015 4:40 pm
Forum: CHARCOAL
Topic: Robot turds?
Replies: 5
Views: 2059

Robot turds?

G'day I feel a little sheepish, and yes I've used the search function, but what exactly is a robot turd? It's not lump charcoal,it's not a heat head, and can be coconut flavoured. I'm not about to rock up to the local big green shed and ask So what is a robot turd that every one waxes lyrical about...
by eXpeLL
Wed Feb 11, 2015 7:32 pm
Forum: FOOD (INGREDIENTS, MEATS, SAUCES) SUPPLIERS
Topic: ALDI Tomahawk Steak
Replies: 27
Views: 6436

ALDI Tomahawk Steak

Nice near well done steak there expell. 8) Did anyone notice if they had the boned out fillet roasts at the same price? From memory that's what happened last time I would agree with you there (medium) but SWMBO was sharing (given the size of the thing) and that's the way she likes it. Must admit th...
by eXpeLL
Wed Feb 11, 2015 7:00 pm
Forum: FOOD (INGREDIENTS, MEATS, SAUCES) SUPPLIERS
Topic: ALDI Tomahawk Steak
Replies: 27
Views: 6436

ALDI Tomahawk Steak

http://tapatalk.imageshack.com/v2/15/02/10/0d17431ba6917ef58bc5101a028b6018.jpg Searing post sous vide with some little mates. It just fit in the Sous Vide Supreme. Brought it up to 54 internal then onto the Kamado Joe at 700 F with Gidgee. http://tapatalk.imageshack.com/v2/15/02/10/a66d68157d27b32...
by eXpeLL
Wed Feb 11, 2015 1:50 pm
Forum: FORUM GENERAL
Topic: Deflated
Replies: 11
Views: 1708

Deflated

Image
Getting back on the horse. Still deciding whether to sous vide first or reverse sear.


Sent from my iPhone using Tapatalk