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*Ceramic* BBQ/Grilling

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  • Drying is a risk and for me personally once it gets to a stall, 70-80, I do a foil crutch and I chuck in a small amount of apple juice, like a tbsp.

    Apple juice is often mentioned and I've always wondered why. Apple and beef aren't natural friends like porn (that's a genuine typo, and I shall leave it in :) ) and apple (make your own Eden joke), and in any case there's not really enough to flavour things, so why not wine or beer or stock, or even water? Just curious is all.




  • tangy wrote: »
    Apple juice is often mentioned and I've always wondered why. Apple and beef aren't natural friends like porn (that's a genuine typo, and I shall leave it in :) ) and apple (make your own Eden joke), and in any case there's not really enough to flavour things, so why not wine or beer or stock, or even water? Just curious is all.

    Fair question..

    The first 2-3 times I have added something to the interior of a foil crutch I followed an american brisket recipe and that happened to call for finely chopped shallot and apple juice. But as you say, when you drill down it seems that the recommendation to use apple juice is often "because that's the way we've always done it" than for any objective reason. A tbsp of apple juice is also pretty much lost on a sizeable brisket I would observe.

    The last time I added something to a crutch is was actually a good dash of the mother sauce I had going on.

    If you want more cooking bro science, I also wrap the brisket in baking paper before putting it in the foil crutch. That really does seem to have some moistening effect on the end result from what I've seen. A friend who is a Venezuelan chef does a similar thing but he uses banana leaves.

    I think it's important to mention I am often making it up as I go along.




  • Thanks for that. It was just me wondering :)




  • ordered a kamado for delivery end of the month, excited to disappear into this rabbit hole!




  • tropics001 wrote: »
    ordered a kamado for delivery end of the month, excited to disappear into this rabbit hole!

    Enjoy! Which one did you get? (if you don't mind me asking)


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  • i ordered a grande from higgins... seems like the only place i could find one.




  • tropics001 wrote: »
    i ordered a grande from higgins... seems like the only place i could find one.

    Wow, a 112 KG beast :D

    Not a bad price at all for such a monster and good to get it at the start of the summer too.

    you'll have a great time with that -wishing you good cooking when you get it :)

    https://higginsbutchers.ie/shop/manado-bono-charcoal-grill/kamado-bono-grande/




  • I’m waiting on the kamado bono limited :/ i’m still concerned that it’ll be too big, but I’d rather have the extra grill space since i’m used to the weber kettle. Lets see!




  • I mentioned that in Ireland the best one I've come across is from Donabate Dexter, although it's only 2kg.

    They’ve started a new farmers markets from today. Sold out of brisket, and apparently already had 3 inquiries. Quite small at 2kg as you say, but I’ll give one a go. Picked up some homemade Boerewors and beef rib to keep me going.

    What’s the best way to smoke a brisket that size? I guess you can afford to lower the temp to 200-225F (many will recommend smoking packer briskets at 275F), knowing it will still cook relatively quickly.




  • They’ve started a new farmers markets from today. Sold out of brisket, and apparently already had 3 inquiries. Quite small at 2kg as you say, but I’ll give one a go. Picked up some homemade Boerewors and beef rib to keep me going.

    What’s the best way to smoke a brisket that size? I guess you can afford to lower the temp to 200-225F (many will recommend smoking packer briskets at 275F), knowing it will still cook relatively quickly.

    When I do 2kg at 125 degree c it still takes 10+ hours. You need to monitor it towards the end but it's still not going to be that quick. Personally I wouldn't cook as low as you're indicating there, the lowest I would go is 115 Celsius. It's partly that I wouldn't trust the BGE to 'cruise' for hours un-monitored if I went lower than that.

    I've not done a full packer brisket but my personal assumption is that that's when you're into the realm of 16+ hours.

    I noticed they were sold out of brisket online during the week, guess we're heading into summer season.


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  • tropics001 wrote: »
    ordered a kamado for delivery end of the month, excited to disappear into this rabbit hole!

    Ordered mine on February, was told it would be delivered Saturday or Sunday. Well, Saturday is gone and I don’t really believe that they’ll deliver Sunday... I’m off on Wednesday so hopefully I’ll have it by then and I can cook something




  • Where do folks usually order their charcoal from?

    Mine came with 3 big bags of "restaurant quality" charcoal and it's obviously a huge step up on the stuff you get from petrol stations and the likes. Some of it still has the obvious wood shape. Wondering where here sells good charcoal.




  • awec wrote: »
    Where do folks usually order their charcoal from?

    Mine came with 3 big bags of "restaurant quality" charcoal and it's obviously a huge step up on the stuff you get from petrol stations and the likes. Some of it still has the obvious wood shape. Wondering where here sells good charcoal.

    Was really impressed by the charcoal that came with the Luna. May re-order from them again.




  • Was really impressed by the charcoal that came with the Luna. May re-order from them again.

    Ah I didn't notice you could order their charcoal on the site!

    Will definitely be ordering from them again, quality stuff.




  • I get the blue bags from woodfuel.ie.

    I think it's 16 a bag plus a tenner delivery so good idea to get enough for the year in one order.




  • I’m waiting on the kamado bono limited :/ i’m still concerned that it’ll be too big, but I’d rather have the extra grill space since i’m used to the weber kettle. Lets see!

    i was looking at that but i wanted red so went with grande. hard to judge the size really, i can't find a whole lot about the bono brand online. seems to be somewhere between the medium and large kamado joe size at 19.5 inches? which would probably be ideal.
    Ordered mine on February, was told it would be delivered Saturday or Sunday. Well, Saturday is gone and I don’t really believe that they’ll deliver Sunday... I’m off on Wednesday so hopefully I’ll have it by then and I can cook something

    oh so you were told it would be delivered right around now? please keep me up to date on how that goes.... what size did you get? would love to see real-life pics.




  • tropics001 wrote: »
    i was looking at that but i wanted red so went with grande. hard to judge the size really, i can't find a whole lot about the bono brand online. seems to be somewhere between the medium and large kamado joe size at 19.5 inches? which would probably be ideal.



    oh so you were told it would be delivered right around now? please keep me up to date on how that goes.... what size did you get? would love to see real-life pics.

    20 inches will be a good size, you'd want something like that IMO if you're looking to do big cuts or you're cooking for a group.

    I've a 24 inch one and I would guess I could fit 3 whole chickens in it at once with plenty of space between them.




  • I was in Supervalu today and picked up a starter chimney for €8. Great value if anyone interested.




  • hargo wrote: »
    I was in Supervalu today and picked up a starter chimney for €8. Great value if anyone interested.

    I don't think you need one of those yokes for a kamado.

    Lidl have the boxes of natural firestarters in at the moment, one of those is all you need in my limited experience.




  • A bumper day's BGEing yesterday.

    2.5kg pork belly from Nolan's in Clontarf (Red rub) on the BGE at 125 from about 8am until 5:30pm. Took it off then, baking paper and foil wrap and into a conventional oven to finish off. Reached 90 degree celsius at around 10pm and I called it there. It probably could have done with another hour but there's a cut off point where I wanted to go to bed. Pulled quite well, and I decanted it into a container of mother sauce to soak.

    I chucked on some more charcoal after the pork came off and fired it up hotter to grill a roll of boerworst and a few small burgers from Donabate Dexter.

    Their boerworst is thinner than what Higgins offer, and doesn't grill as well. Probably a bit too lean I would guess. It's more like a conventional beef sausage in terms of spicing also.

    I'd say the same of the burgers, they have no filler and are very high quality, but probably not fatty enough for a really good burger experience. However, I suspect a lot of Irish people would consider them "a very good burger" because what they really want is well-done beef and lots of it.


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  • awec wrote: »

    Lidl have the boxes of natural firestarters in at the moment, one of those is all you need in my limited experience.

    Havent used them but I find the waxies really good.
    30 for 7/8e from woodfuels




  • tropics001 wrote: »
    oh so you were told it would be delivered right around now? please keep me up to date on how that goes.... what size did you get? would love to see real-life pics.

    Got a grande myself, have a look at the photo. Beside it there is a 4 burner gas bbq so you can have an idea




  • Havent used them but I find the waxies really good.
    30 for 7/8e from woodfuels

    Got these from Amazon. Used them yesterday and found them fantastic

    https://www.amazon.co.uk/gp/product/B089B6T4VP/ref=ppx_yo_dt_b_asin_title_o00_s00?ie=UTF8&psc=1




  • A bumper day's BGEing yesterday.

    2.5kg pork belly from Nolan's in Clontarf (Red rub) on the BGE at 125 from about 8am until 5:30pm. Took it off then, baking paper and foil wrap and into a conventional oven to finish off. Reached 90 degree celsius at around 10pm and I called it there. It probably could have done with another hour but there's a cut off point where I wanted to go to bed. Pulled quite well, and I decanted it into a container of mother sauce to soak.
    Can I ask why you continued in the oven instead of in the BGE? Starting my kamado journey and trying to learn as much as possible




  • A bumper day's BGEing yesterday.

    2.5kg pork belly from Nolan's in Clontarf (Red rub) on the BGE at 125 from about 8am until 5:30pm. Took it off then, baking paper and foil wrap and into a conventional oven to finish off. Reached 90 degree celsius at around 10pm and I called it there. It probably could have done with another hour but there's a cut off point where I wanted to go to bed. Pulled quite well, and I decanted it into a container of mother sauce to soak.

    I chucked on some more charcoal after the pork came off and fired it up hotter to grill a roll of boerworst and a few small burgers from Donabate Dexter.

    Their boerworst is thinner than what Higgins offer, and doesn't grill as well. Probably a bit too lean I would guess. It's more like a conventional beef sausage in terms of spicing also.

    I'd say the same of the burgers, they have no filler and are very high quality, but probably not fatty enough for a really good burger experience. However, I suspect a lot of Irish people would consider them "a very good burger" because what they really want is well-done beef and lots of it.

    I tried one of the Louis Ludik Boerworst things from Aldi, but I only did it in the oven. It just tasted like generic beef sausage to me with a bit of spice, wasn't great.

    Are they better on a bbq?




  • Can I ask why you continued in the oven instead of in the BGE? Starting my kamado journey and trying to learn as much as possible

    Good question... I had the pork shoulder on the BGE from around 8am, but it was never my intention that it would be ready for dinner time (5-6pm).

    So the pork shoulder had to come off and go into the conventional oven in order that I could set the BGE up for direct grilling and do the burgers and boerworst...




  • awec wrote: »
    I tried one of the Louis Ludik Boerworst things from Aldi, but I only did it in the oven. It just tasted like generic beef sausage to me with a bit of spice, wasn't great.

    Are they better on a bbq?

    Boerworst is really flavoursome sausage if it's done properly... A lot of coriander seed and black pepper. The way I was shown to eat it, the South African way, is with Mrs Ball's chutney on a bread roll.

    The Higgins boerworst is the best-tasting and most authentic I've had... Very beefy and yet also thick enough and with a high enough fat content that it stands up well to grilling. I think it's done over pretty moderate heat on the braai in South Africa.

    Can't speak to the Aldi offering but it sounds a bit like the Donabate Dexter - maybe just not punchy enough.




  • Good question... I had the pork shoulder on the BGE from around 8am, but it was never my intention that it would be ready for dinner time (5-6pm).

    So the pork shoulder had to come off and go into the conventional oven in order that I could set the BGE up for direct grilling and do the burgers and boerworst...

    Makes total sense. As well the bark would’ve been formed and no more smoke would’ve got in




  • Makes total sense. As well the bark would’ve been formed and no more smoke would’ve got in

    Generally you wrap things in foil to beat the stall when you hit it during cooking, at that stage you're no longer smoking, you're basically oven cooking anyway.


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  • awec wrote: »
    I tried one of the Louis Ludik Boerworst things from Aldi, but I only did it in the oven. It just tasted like generic beef sausage to me with a bit of spice, wasn't great.

    Are they better on a bbq?

    Not an expert on Boerworst so don't have the most refined pallat but the Louis Ludik/Hellbent 'Chakalak' ones (as opposed to the normal flavour) on the BBQ are delish!


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