What did you cook Part 10- April 2014

[chriso]

Dave those steaks are more like small roasts.

Quick salmon and grilled veggies on the WGA tonight.

[Nath]

Harvey beef strip loin roast.


Lightly Rubbed with double smoke rub


Roasted in Kamado @ 200c


Rested and sliced.



Nath

[Grill Pro Australia]

Dave those steaks are more like small roasts.

Yes I quite agree, dam tasty though, and very tender

Cheers, Dave

[Buccaneer]

Woolies here is selling lamb legs for $7 per kilo.
I'm snaffling that, made Rogan Josh,one of my favourite curries, seen here with coriander and curry pickles... and roasted the other leg on the BigSteelKeg, Indian flavours, yogurt marinade and almond and pistachio coating.
More lamb being bought today.
Rogan Josh


Indian Lamb Roast

BTW, this pic is from the first time I cooked this, didn't take pics on this cook
Wonder how I would have gone in the comp?

[Nath]

I would have voted for that last effort Buc.

[Card Shark]

+1. Interested in how to make that. Love Indian.

[beachbums]

Reckon you'd have done alright Bucc. Maybe next one?

Cheers, Wayne

[Buccaneer]

Thanks boys.

First, I blended fresh turmeric, fennel, cumin, chilies, ginger, cardomom,lime,fresh coriander, tomato concentrate and salt with 200ml of yogurt.
Slather over lamb and wrap for two days in the fridge.
Blend pistachios and almonds, coat and roast in a dutch oven on the kamado.
I used the dutch oven so the nuts didn't scorch, then lid off finally.

Pretty darn good!

[Card Shark]

Lovely, thank you!

[rancho sombrero]

Finally got my smoker this week (Kamoda Big Joe). I also got a stoker kit from the US, but selected the wrong adaptor at checkout ('Old' refers to an even older model) - they are kindly sending me the right one, so in the meantime I'm learning to control the temp manually.

First cook was a small brisket, which I stuffed up from the get go by lighting with two firelighters. From that point I spent two hours trying to get the temp down to a sustained 250F (finding it easier to use F as most of the websites are in the US). Ended up throwing it on around midnight and woke up at 7:30 the next day to find the cooker had been closer to 300F and the internal temp on the meat was at 209F. Overcooked but tasty nonetheless.

The first menu test for the Tex Mex Van was a resounding success: Texas Brisket and Red Pickled Onion Quesadillas


The next night I shredded more of the brisket for Nachos (good way of using up overcooked meat)


Second cook on at the moment - used 1/4 of a firelighter to start the Kamoda, and after and hour of tooling around with the vents had a sustained temp of 240F. Currently have a 5kg leg of pork with an internal temp of 180F after 11 hours - looks promising!

Thomo
http://www.ranchosombrero.com.au

[Gumb]

Sounds like you are now on the big learning curve many of us are still on

I think it's better to start without the controller so you get to understand the basics and then use the controller as an aid. The pork you are doing is the wrong cut for low and slow. The leg should just be roasted normally at about 400f and taken out when it hits around 150f internal, depending on how you like it done. It doesn't have the collagens in the meat to break down like a shoulder or a neck does so don't be disappointed if this one doesn't work out.

[Jars]

Great looking nachos! And how good are jarritos?

[rancho sombrero]

Sorry - I meant 'shoulder' when I said leg of pork. It was actually the shoulder plus some extra leg and a few ribs (Chinese butcher cut what they call a 'shoulder' in half for me)

Turned out really well, still had a sustained temp of 240F after 13 hours, after which I went out and left it up to the wife to take the meat off when my iGrill buzzed.

Have a Kiddie birthday party to cater next weekend, so was going to do my first big cook with multiple cuts of meat (probably a couple of shoulders and a brisket on the extender). I'm thinking I'll go 250F for the lot, take out the brisket when it's done and transfer the probe to one of the pork shoulders. Catering wise I'm interested in knowing how many KGs of finished 'product' you can pull off in one cook on the Big Joe.

[Gumb]

Sorry - I meant 'shoulder' when I said leg of pork. It was actually the shoulder plus some extra leg and a few ribs (Chinese butcher cut what they call a 'shoulder' in half for me)

Ah, in that case, no problem

[overspiceddave]

Landed what i think is Oyster Blade in a raffle a couple of weeks ago.
Cut a few steaks off it that had a horrible big chunk of gristle through the middle.

The last half I chopped through the middle and trimmed the crappy bits out. Cubed it up and soaked it in Teryaki whilst i ducked up the pub to watch the footy.
Came home and gave it a once over with a Texas rub, on to skewers and Kebobs your uncle





Without the gristle through the middle it was a good piece of meat and with the Teryaki and rub it was bloody beautiful

Dave
PS
Sorry about the dodgy photos but you know, footy, pub..............