Grilling, Smoking, BBQ, etc. WAYCT (What Are You Cooking Today) Outdoor Edition
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@scarfmace - Can you tell us more about your grill?
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@JDelage Sure!
It's a Blaze Kamado, made out of cast aluminum. The walls are 3cm thick which gives off the same insulation and heat retention then a typical ceramic kamado but with the benefit of being able to withstand a fall and being about 40% lighter. (it weighs about 70kg so easy enough to carry with 2 people)
It is al little more expensive then a Big Green Egg of the same size (the blaze has 20" size grill vs the BGE XL 24") but the build quality is out of this world. the grates themselves are massive and can take anything you throw at them. There is also a lifelong warranty on everything, not just the shells, but the grates and even the thermometer. Every accessory is bolt on and can easily be removed.
The main reasons I bought it was the build quality, its really over engineered and from that perspective, a real thing of beauty.
The biggest downsides are that its hotter to the touch then a typical ceramic grill, which makes it more dangerous for small children. also the top vent is build into the dome, so you can't replace it with an aftermarket one. The bottom vent has a different shape than all other kamado's so It's not as easy to add a temp controller (Not that you have to of course).
To be honest, I can go on and on about the blaze and why I picked it. I have worked on all types of BGE, KJ, Primo and none of them are bad bbq's, it all depends on the use. If you are interested in buying one and want some specific info, let me know!
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@scarfmace you have any experience with blaze gas grills? They also look outstanding.
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Yea I do, they are very hard to find in Europe but I've seen a couple, they are solid as a tank.
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Yes sir, I have done all of those things and more on mine.
Basically the kamado (any kamado) is a really well insulated kettle bbq with additional space between the grill and the charcoal. This added space permits you to add what is usually called a heat deflector. This heat deflector renders your entire grill surface indirect as it bends the rising heat and forces it to the walls of the kamado. The Blaze works a little different in that the heat deflector is a 4-1 plate and not only designed to deflect the heat, but one that can also be used as a pizza stone and a surface for baking eggs etc.
Couldn't resist: here is a picture of 3 Saint-Louis cut ribbs (each about 1.5kg)
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Yes sir, I have done all of those things and more on mine.
That kamado and those ribs are gorgeous! I love my egg, but that thing is just drool worthy. I have a Lang 48 that I had to leave with a friend in VA because of a move to CA, but someday I hope to retrieve it. I love BBQ
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Kamado looks amazing. I’ve been experimenting with open fire cooking. Got a lot to learn, but having fun and everything has been great.
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I love open fire cooking! I did a duck breast with pumpkin squash and baby spinach on an open fire yesterday. Also, for catering I don't use the kamado but an open fire style bbq in the likes of an Ofyr or an ArtaFlame.
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Made my first BBQ Brisket.Just did the Flat,which is the leaner part of the brisket,as opposed to the Point which has a thick fatcap. Didn’t do it pure Texas style,as I rubbed it wit salt,pepper,onion,chili,and smoked paprika. Had a drip pan underneath filled with water and a little bourbon. Used Hickory and Pecan for my smoking wood. Sprayed about every hour with a 50/50 mix of water and apple juice. When the brisket reached 160,I wrapped it in aluminum foil,which is known as the Texas Crutch,to get over the Stall. Took it off when it reached 190,let it rest about 1.5 hours and, I don’t know if it was beginners luck,but it was really quite good.
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That a great looking brisket! Doesn't look like a flat to be honest though, can you show me a picture of it cut in half?
This is what a typical flat looks like trimed and cooked
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For some reason,I didn’t get a notice that you responded on this thread. @scarfmace It looked pretty similar to the uncooked piece of meat that you posted. It weighed about 8lbs when I picked it up from my butcher,who’s pretty old school. I called him on a Wednesday to specifically reserve a Brisket Flat,and I think the Point would’ve had a significantly larger/thicker Fatcap. My smoker is pretty narrow so I had to trim it so It would fit on the smoker. Here’s a picture of a slice.
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Well within the acceptable parameters Sir
Sent from my iPhone using Tapatalk
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Looks good indeed! For some reason the picture of the whole thing on the grill looked way thicker then what I'm used to.
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Last weekend I made Chicken Cacciatore on the open grill of a customer. Always feel joy when I get a chance to work on an open fire! Who here knows this dish?
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Looks great, I've never made it on a grill before.
