6.3kg Blackmore wagyu brisket. Smoked over weekend for my son’s 10th birthday. Very rich and juicy.

Fantastic bark and passes the bend test with ease. That slice looks like its about to drip from your finger!

 

What rub did you use for the cook?

Fantastic bark and passes the bend test with ease. That slice looks like its about to drip from your finger!
 
What rub did you use for the cook?

Classic Texas - just salt and pepper.

Looks great @Zammo

 

Anybody got suggestions for a butcher to supply pork shoulder in eastern suburbs Melbourne. Trying a pulled pork in the new Kamado for a small gtg on Saturday. Also any rub and wood chip/chunk suggestions that isn't overpowering? I like subtle seasoning, not changing taste too much

Edited February 27, 20188 yr by blybo

3 minutes ago, Zammo said:

Classic Texas - just salt and pepper.

Ahh the old school dalmation rub. tHat what im using these days for my briskets in a 60/40 ratio of pepper to salt.

 

3 minutes ago, blybo said:

Looks great @Zammo

 

Anybody got suggestions for a butcher to supply pork shoulder in eastern suburbs Melbourne. Trying a pulled pork for a small gtg on Saturday. Also any rub and wood chip/chunk suggestions that isn't overpowering? I like subtle seasoning, not changing taste too much

Pork shoulders can be a little tricky to get most places and if you do see em' they tend to be trimmed for an oven roast (i.e nearly all fast cap removed and often the bone as well) rather than what we're looking for. Look for pork neck instead (stotch) and a nice roundish piece with decent marbling.

As for rub, this is my goto recipe.Apart from the chilli this is a pretty mild rub that will enhance rather than detract from the pork. I know you dont like heavily smoked meats so depending on your fuel source (i.e if using lump then maybe no additional wood flavoring otherwise use a fruitwood such as apple, cherry, peach rather than a more intense wood like hickory, Iron Bark etc.

 

1/4 cup pepper

1/4 cup paprika

1/4 cup brown sugar

2 TBLS course salt

2 tsp dry mustard

1tsp cayenne pepper

1 hour ago, Tubularbells said:

As for rub, this is my goto recipe.Apart from the chilli this is a pretty mild rub that will enhance rather than detract from the pork. I know you dont like heavily smoked meats so depending on your fuel source (i.e if using lump then maybe no additional wood flavoring otherwise use a fruitwood such as apple, cherry, peach rather than a more intense wood like hickory, Iron Bark etc.

 

1/4 cup pepper

1/4 cup paprika

1/4 cup brown sugar

2 TBLS course salt

2 tsp dry mustard

1tsp cayenne pepper

Might try this with a reduction in pepper, not a huge fan of it myself...

So my local butcher is all over slow and low. Is ordering in a 3kg pork neck for me, rims removed. He also sells Slow Burn wood for smoking. Apparently the top brand available but will suss out their website. 

 

Here’s tonight’s reverse seared rib eyes. Should have let them rest a while longer but the natives were getting restless. The 2 steaks did 2 adults and 2 kids, plus enough for my salad lunch tomorrow 

 

So the pulled pork came up a treat with some online coaching from @Tubularbells

 

tonight we we had Char Siu (Chinese bbq pork) and although very tasty I couldn’t drop the temp on the Komodo quickly enough so itcooked too quickly in around 2/3rds of the time it should have. Next time I’ll use my Weber for the initial hotter park of the cook and transfer to the Komodo so it can smoke properly. 

 

 

Bit late to the party with this thread, been doing US style BBQ for a while now, Kamado Joe, Bradley, wood fired drum smoker, charcoal grill 

 

Yum! Quite a few with Kamado style cookers on here it seems.

Edited March 14, 20188 yr by Tubularbells

4 hours ago, Tubularbells said:

Yum! Quite a few with Kamado style cookers on here it seems.

Yep, where did you buy the temp controller ..?

11 hours ago, Chill3 said:

Yep, where did you buy the temp controller ..?

Bought direct from the manufacturer but in truth don't really use it much these days as the Kamado does such a good job at holding low temps anyway provided you use good quality lump charcoal (or any combustible that doesn't ash too much).

Daughters birthday on Sunday. We asked what special dinner she would like and the answer was pulled beef Tacos...

 

So I guess I'll be trying a smoked chuck beef roast in the Kamado

Here’s a great recipe for brisket I’ll be cooking on the weekend, along with braised baby back pork ribs in a nice Jim Beam based bbq sauce  

Just put the brisket in the marinade tonight. 

 

And pg2

 

Edited March 20, 20187 yr by frankn
Added information

Eating good tonight guys. Smoked ribs done low & slow, Pork fennel apple and white wine sausages i made a few days ago and the star of the show a couple of Wagu 7+ Tomahawks. 

Eating good tonight guys. Smoked ribs done low & slow, Pork fennel apple and white wine sausages i made a few days ago and the star of the show a couple of Wagu 7+ Tomahawks. 

Tomahawks look amazing! Great effort on the snags as well. They look pro.

38 minutes ago, Zammo said:

Tomahawks look amazing! Great effort on the snags as well. They look pro.

Thanks

6 hours ago, Tubularbells said:

Eating good tonight guys. Smoked ribs done low & slow, Pork fennel apple and white wine sausages i made a few days ago and the star of the show a couple of Wagu 7+ Tomahawks. 

 

 

 

All looks very salivating!

Never done ribs myself - but certainly keen on trying out in my weber!

Edited July 15, 20187 yr by evil c

Hi all,

 

Just put in an order for one of those ceramic Kamado smoker/BBQ/pizza oven things. It's a huge upgrade from the tiny hibachi. It should be here next month.

 

Tips, recipes, and online ideas for BBQ welcome.

 

I do like good ribs and pulled pork--@Tubularbells what have you rubbed on those ribs?

36 minutes ago, GregWormald said:

Hi all,

 

Just put in an order for one of those ceramic Kamado smoker/BBQ/pizza oven things. It's a huge upgrade from the tiny hibachi. It should be here next month.

 

Tips, recipes, and online ideas for BBQ welcome.

 

I do like good ribs and pulled pork--@Tubularbells what have you rubbed on those ribs?

Congrats you will love it!

 

As for the ribs I made up my dry rub comprising of

 

1/4 Cup Salt

1/4 Cup Brown Sugar

1/4 Cup Smoked Paprika

1 tbsp Garlic Powder

1 tbsp Onion Powder

1 tbsp Black Pepper

1 tbsp Turmeric

1 tsp Cinnamon 

 

For ribs I set the pit to approx. 220f. I also use 2-3 apple wood chunks (not chips) which are buried deep into the charcoal to prevent premature burning. While the pit is coming up to temp I prep the ribs by removing any silver skin on the back and sprinkling the rub on (I dont use a binder such as oil or mustard as I find the rub sticks just fine without it)

 

I then cook to colour taking no notice of time (which can vary between 1-3 hours) to get to the colour i want which is nice golden brown/red. At this point I wrap in foil laying a few pieces of butter and a good sprinkling of brown sugar onto the foil and placing the ribs on top of it meat side down. I also add about a tbsp of apple juice to help keep everything moist. Wrap tightly and throw back on the grill.

 

You now are cooking for tenderness and due to the way our ribs are cut compared to the US having very little external meat I dont bother with thermometers so instead just use a toothpick to prick the meat between the bones and there done when it goes in like butter i.e no resistance at all.

 

The final step is optional but I like to do it and that is to throw the ribs back on the grill (foil removed) and coat the meat side with a layer of your favourite BBQ sauce and cook for a further 10-15mins until the sauce sets.

 

They are now ready to serve or you could wrap again and hold in a esky for a few hours until your ready to serve.

 

Pretty good, very simple preparation. Salt and pepper, bit of olive oil in a cast iron pan super hot, squeeze of lemon at the end.

 

 

 

On 16/07/2018 at 3:05 PM, GregWormald said:

Hi all,

 

Just put in an order for one of those ceramic Kamado smoker/BBQ/pizza oven things. It's a huge upgrade from the tiny hibachi. It should be here next month.

 

Tips, recipes, and online ideas for BBQ welcome.

 

I do like good ribs and pulled pork--@Tubularbells what have you rubbed on those ribs?

subscribe to the Kamado Joe You Tube channel which I've found invaluable in getting started https://www.youtube.com/channel/UCrUNok4R7jql2FTie7-26bw

 

Also for some Aussie flavour I've also tried a few recipes from here http://www.thebeardandthebbq.com/

 

I buy my lump charcoal and natural firelighters from Bunnings. DO NOT USE NORMAL FIRE LIGHTERS, they will wreck the taste of your food.

 

You will need to find a rub the family likes. Initially the 3 little pigs rub I bought from BBQs Galore was too spicy for the wife and kids so we now use a sweeter one, https://www.barbequesgalore.com.au/sweet-rub-o-mine-bbq-rub

and this has worked very well with pork and beef, although I wouldn't describe it as sweet.

 

I've followed the the Kamado Joe 3-2-1 ribs technique twice now and everyone has been super impressed, so far the families favourite meal in the Kamado, but I really want to try this again http://www.thebeardandthebbq.com/pork/char-siu-pork-loin

but I'll do the first hotter part of the cook in our oven or in the Weber Q, as it takes a long time to cool down the Komado, heating up quickly is easy, but not going the other way...

Ribs on [emoji847]. Bought a whole loin from local Chinese wholesale butcher. Still expensive but wanted USA style ribs so had to cut them out myself. Will work out what to do with the rest while this is smoking away

 

Temp is all over the shop because of the wind but should settle within the next hour as charcoal all gets lit evenly. I was a bit rushed getting them on in time so put meat on while fire was still spreading.

 

3 hours smoking, 2 hours wrapped in foil then 1 hour out of foil while blasting in sauce