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 1 
 on: 22 October, 2020, 08:47:02 am 
Started by Joric - Last post by Joric
Hey, that looks very good. Crust is a bit on the heavy side for "white" (wheat) bread I think, though. Crumb looks great. And a sourdough bread is definitely something else than a yeast bread, right? ;)

 2 
 on: 20 October, 2020, 11:26:00 pm 
Started by Joric - Last post by Mambopoa
To return the post. ;)

I made some sough dough the other week.
As I keep starter in fridge, I took some and through the week fed it and allowed it to become more active.



Hmm, image not working for some reason. oh well, added as attachment.

 3 
 on: 19 October, 2020, 07:51:24 pm 
Started by Mambopoa - Last post by Joric
Made some pulled pork and pulled beef this weekend. Kettle ran for 28 hours due to me being silly. The result is ok, though.

 4 
 on: 27 September, 2020, 09:46:50 am 
Started by Mambopoa - Last post by Joric
The final result: 1/4 pita bread, some salad, the pulled pork and some BBQ sauce. Yummy.

Crust could have been a little darker, but to me it was ok. I didn't use glaze or BBQ sauce in the end - everybody could season to its own taste and preference.

I am happy with the result, but I am out of charcoal now :(

 5 
 on: 26 September, 2020, 09:19:12 am 
Started by Mambopoa - Last post by Joric
Pulled Pork
Started yesterday evening 22:45 after I noticed, that my test-snake didn't shut off with closed vents. So I thought I might as well let the thing run over night. 3,3kg pork. I used charcoal all the way and am really, really happy about that. Middle right image: 7:30 in the morning, closing in to 9hrs into the cooking. 70C core temp - wrapped it in foil and let it sit on the grate as long as it needs.

Have a nice weekend!

Update: I expect a core temp of 81C around 12:00. Looking good so far.

Update: 15:00 core temp is 95C - done. A bit over 16 hours cooking time. Guests arrive in 2-3 hours. I am ready to serve some meat by then :D

 6 
 on: 23 September, 2020, 06:58:17 pm 
Started by Mambopoa - Last post by Joric
Hey there,
I finally got the darn snake/minionring working. Still dislike the smell and the coal-flavour is mjeh, but I got something to work with. Basically I needed more coal to get things running smooth and a higher temp at the start. Rule of thumb: 2 rows of coal for the kettle, add more for the meat. And you need that water-pan. With some good amount of charcoal to start and 2 rows of coal the kettle sits at 125C on the internal thermometer and around 100-105C on grate level. 2,5 rows give 125-140C at the lid and around 105-110C at the grate WITH ribs in the kettle. I'll try 3 full rows with 2,5-3kg pork this weekend and will see, how it goes.

@Aerendur
In german bbq forums they say "a kettle can do everything" and to my experience it really is a good allrounder. With a pizza stone you can bake bread - I did it a lot and it works quite well most of the time. They even sell "pizza rings"  (just google it) and people posted videos of burning wood sticks to get to and over 400C. I am ok with a more casual setup, as having good pizza dough is equally important to me - not just the oven ;)
Classic grilling is ok on a kettle, I just dislike the smaller distance from coal to meat compared to my other grill.
BBQ... well, I still experiment, but it works. Charcoal with continuous refill works, but I want a more unattended approach with a more stable temperature. I only got that working with briquette.

Happy grilling!

 7 
 on: 16 September, 2020, 09:14:34 am 
Started by Mambopoa - Last post by Mambopoa
You can get other brands of kamado ceramic bbq grills. So if that is the sort you want it is worth a good look around.

;D

 8 
 on: 15 September, 2020, 08:34:14 pm 
Started by Mambopoa - Last post by Aerendur
Haha, it does seem like I'd want one. But thats quite a price to pay, so still considering my options. Using a very basic bbq atm. So I'm still looking into different options and pricepoints.  8)

Would indeed like to hear what Jor thinks. Especially thinking about the baking and outdoor options.

 9 
 on: 22 August, 2020, 10:24:51 am 
Started by Mambopoa - Last post by Mambopoa
Sounds like you already want a Big Green Egg. ;)

The only issue I have heard about them is they are hard to top up with coals.

So the kettle style grills, you usually have the grate that lifts up at the sides for more coals or wood.
Ceramic BBQs often struggle with topping up, so keep that in mind.
Low and slow, you could be cooking for 12 hours and having to lift out bits to top up can be a pain.

Saying that, you only really talk about grilling. So the 1 hour cook time is all you need there.

I would be interested to hear what Jor thinks, he uses a kettle more than me, I only grill on mine.

Pizza is in the uuni and smoking/baking in the big smoker.

;D

 10 
 on: 21 August, 2020, 03:17:20 pm 
Started by Mambopoa - Last post by Aerendur
Yum. That stuff all looks really good. Garden will be done next week, then it's finally time to consider my garden kitchen. Looking at several options, but atm a kamado style bbq (green egg / bastard) seems to fit best.

I want to be able to do:
- oldschool bbq
- make pizzas
- bake bread
- and lots of other stuff.

Preferably in the one thing. So if you have any input, even if its, don't get one device, get multiple, I'd be interested in hearing how and why!

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