Share a recipe or food thought - General Discussion.

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#2314896 11-Sep-2019 11:03

How long was the salt on the meat before you started cooking the meat? I’ve read that it needs 45 mins to extract the moisture from the meat, dissolve and then re-enter the meat. I’m yet to do that, but will soonish.

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#2314902 11-Sep-2019 11:14

trig42:

What Pellet Grill did you get? They sound interesting.

I got a Traeger Ironwood, but for most people that would be overkill (and for me too honestly, as it's got a massive amount of grill space). I got it on a amazing special so I decided the benefits were worth it, but the Pro 575 is almost as feature rich.

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#2314904 11-Sep-2019 11:18

Kiwifruta: How long was the salt on the meat before you started cooking the meat? I’ve read that it needs 45 mins to extract the moisture from the meat, dissolve and then re-enter the meat. I’m yet to do that, but will soonish.

So, I had it out of the fridge for say an hour (it was 7lbs) and I salt and peppered it and started heating the grill so probably it got around 30 ish minutes, maybe a bit more.

Don't be stingy with the pepper is my advice. My wife was just about goggle eyed when I started seasoning it, but she didn't really taste any pepper.

The following day we reheated some, made some mashed spuds, and had a side of cos hearts with olive oil, red wine vinegar and salt and pepper. Was amazing.

Photo coming

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#2314908 11-Sep-2019 11:30

Sounds like the brine hadn’t yet re-entered the meat, so it was still at that dry stage.

Sounds great though especially with fresh bread and butter, simple delights!!!

Looking forward to the photo.

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#2314938 11-Sep-2019 12:16

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#2314945 11-Sep-2019 12:39

I actually think the dryness on the bottom of the brisket (it was super perfectly soft elsewhere) was possibly there was too much heat on the bottom. I suspect there is a hot spot right over the center despite there being a diffuser over the hot pot pellet burner part.

Despite being hard and pretty dry, it was actually really delicious regardless which surprised me.

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#2314950 11-Sep-2019 12:49

Looks like it needs some sauce...

1 large onion
1 Watties Ketchup (560g)
1 cup brown sugar
1/3 cup Apple Cider Vinegar
1/3 cup Worcestershire Sauce
1 tbsp mustard powder
1 tbsp chili powder (use seasoning if you're a...)
1 tbsp liquid smoke
1/2 tsp salt
1/2 tsp monosodium glutamate
1/3 - 1/2 tsp of the good chilli powder, depending on how hot you like it (omit if a...)

Finely Chop onion and saute. Add remaining ingredients, bring to a boil then reduce to a medium-low heat for 45-60 minutes. Result should be a thick sauce. Heat if spreading is required. Add to meals at any stage. Won't stick to cooking surfaces.

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#2314979 11-Sep-2019 13:44

I will try this sauce at some stage, but honestly, I've never been a fan of sauces on things like Brisket, as I like to enjoy the natural flavours and done right, it should be plenty moist enough. I am not a fan of pulled pork (usually, though I'll mention an exception in a moment) for this reason.

Having said that, at the home show, MorePork BBQ had a food truck, and there they were selling, for $25, a box of BBQ, which contained Ribs, Pork Belly (utterly the best pork belly I've ever eaten in my life bar none) and pulled Pork. The sauce was subtle and the pork flavour huge, it was the best I'd tried of that as well. Ribs were good and in my opinion, this is where BBQ sauce should be employed).

What would happen if I skipped the MSG, and how long to do you think the batch would last in the fridge?

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#2314980 11-Sep-2019 13:54

networkn:

What would happen if I skipped the MSG, and how long to do you think the batch would last in the fridge?

I put MSG in because I have it. I don't think it would make much difference if omitted. This sauce isn't subtle in flavour, nor heat.

With vinegar and sugar, I expect it would keep well in the fridge. Some separation may be noted, but nothing of concern. I've never kept a batch more than about 10 days as I eat it with sous vide chicken and onion, on ribs (a little too hot for most people), as a pizza sauce, in chicken poppers and with pulled pork.

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#2314981 11-Sep-2019 13:57

Yeah, I'd be dropping the heat down considerably, I like heat, but the rest of my body doesn't, unfortunately.

My favourite rib sauce is unashamedly sweet baby rays.

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#2327035 30-Sep-2019 10:45

After trying Morepork BBQ's Pork Belly, I decided I would have a crack myself. I got a 2.5 KG bit of Pork Belly from my butcher, skin off, and basically cooked it at 225F (105c) for around 3 hours, till it reached an internal of around 165F (73c) and then wrapped it in foil with some butter and probably around 15-20 mls of apple juice and wrapped it tightly, cooking at 275f (135c) till internal was 200F (93c). Rested it for around an hour. Cut it and juices squirted EVERYWHERE :) It was tender and moist beyond belief.

I used Traeger Pork and Poultry Rub but I have some meatchurch rubs coming from the USA Shortly I'd like to try.

I can't highly enough recommend this. It took around 6 hours to cook give or take. A lot of people cook at 275F for 3-3.5 Hours and then rest for 10 minutes. I think I prefer the lower temp.

Next thing to try is Pork Belly Burnt Ends.

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#2327039 30-Sep-2019 10:59

OOh. I also did Chicken Wings in Buffalo Sauce with a very mild blue cheese dressing. Was freaking delicious. ( I know lots of people are put off by Blue Cheese, but this isn't a particularly strong flavour, and the contrasts are spectacular.

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#2336129 12-Oct-2019 22:38

@Networkn - where'd you get your BBQ from as I'm keen to treat myself before Christmas.

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#2336139 12-Oct-2019 23:35

@ruphus BBQ's Direct in Christchurch. Presales support was the best I found, and the price was excellent for the bundle I got (which doesn't seem available any longer).

I absolutely love mine. It was a lot of money, but 6 months in, I don't regret it for a moment. Today I cooked Maple salmon, chicken thighs and asparagus on it all at the same time.

I strongly recommend getting a smoking tube like this

A-Maze-N 12'' Pellet Tube Smoker

There are lots of different ones, the cheaper ones probably work just as well, but I found despite it burning wood, there wasn't much smoke flavour which I missed from my Weber Charcoal Kettle (which I still have, love and use).

https://www.bbqsdirect.co.nz/traeger-grills/2075-ironwood-bndl.html

That shelf and cover are the two best accessories. I ended up getting a bucket and garden sieve combination from bunnings to filter the pellets as they can be dusty which isn't nice on the food.

Stump for a wireless one, they sound like a gimmick, but I have found mine absolutely essential.

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#2350767 9-Nov-2019 16:30

I got my Traeger Ironwood delivered on Thursday. Took longer than expected but the supplier wanted to put the new hopper on before sending it out. I got a decent deal on it as it came with the cover, bottom shelf, drip tray and 12 bags of pellets.

Family coming round for a BBQ tomorrow so I'm doing a brisket, whole chicken, chicken drums and sausages for everyone.

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