(MN) Minimax 'Rodondo Newman' arrival

Yes... Shit got real...

Now we can enjoy low and slow and high power at the same time..

(MN) Short Rib Sarnies

In an attempt to solve Kellys Carb deficiency I decided it would be nice to create a real 'man-which'. A 'man-which' so special it melted in a man (and woman's) mouth!

So.. 

Mustard and dry rub the four Beef Ribs, this time a cut them in to four and left them overnight for the rub to soak in!

Then get back to room temp, set the egg to 225f on indirect mode. And cook for the initial 5 hour period. Or until they reach around 170f. I used a mix of Jack Daniels chips and Mesquite chunks..

Then it rained! So give the egg a hat!!

After the 4-5 hours I pulled them off and wrapped them in tin foil with Stubbs BBQ sauce. This is by far the best commercially available BBQ sauce I've used. 

I then chucked on some veg and put the rip packages on top, left for another 3 hours. 

I wanted, and achieved, getting the meat to Slicing point and not falling apart. If you want the 'fall apart' give it an extra 90-120 mins..

So then, remove bone..

Slice

Add to bowl with juices from packages...

Then add to any roll, I made some earlier in the day and sprayed them with butter before the oven. You can do them in the egg but there was still a lot of smoke from the mesquite wood and I didn't want to over do it.

Serve with your veg and enjoy. Fee free to add cheese, sauce or anything else that tickles your fancy!!

PS - I obviously had more than one roll 🙈

(AW) Saturday Night Chicken Kebab (On a Sunday)

Stav's Kebabs

Firstly, we prepped the chicken and the veg.. (yes, veg). The chick was rubbed in a mix of spices and chilli....

Next we threaded them onto the kebab wires.

And placed them on the BGE, direct mode on the cast iron grill at about 300f.

About 30mins later we checked they were cooked...

And lobbed on the pitas for about 2 mins...

Before serving with salad and more chilli sauce!

(MN) Nearly Ruined Prawns!!

So.. Turns out the planks can only go up to around 450f before they burn!! Thankfully, I managed to just about make it without these dying!!

Soaked them for 3 hours in a mix of Lemon, Garlic, Paraley and salt. Smoked on the same Alderwood plank I cooked the salmon on. 

Amazing... Though I'll be cooking much lower on planks in future!!!

(MN) Alder Smoked Salmon

Finally cracked and got the smoking planks out.. This was indeed worth the wait. Simple Salmon, salt and oil with lemon on top! 

Smoked at 375f for 35 mins..

Still druelling......

(AW) Double Onion Curry

Dopiaza

Well, it's a Saturday night, and time for a curry.
This is another favourite from the spicery, from their Friday Night Curry Club!

 OK, I know Mike will give me grief for not cooking the spiced apple chutney on the BGE, but we were firing it up when we cooked this bit...

 We prepped the meat and veg whilst we warmed the BGE to 400f with the plate setter in legs down, and the dutch oven on it, minus the lid.

 We mixed up the spices, and wizzed it with an onion to make the curry paste...

 Next we melted ghee, and fried some more spices, added the lamb and another onion (quartered).

 When browned, we added water, and the soaked hickory wood for smoking and cooked for an hour with the dutch oven lid off..

Finally, right at the end, we added the juice of half a lemon.... 
Perfect!!!

ALWAYS BURP THE EGG

Fortunately the Lamb Chilli was not harmed!!!

(AW) Meaty fajitas

It's a wrap!

First, we made our spicy marinade..

Before adding it to a lump of beef skirt..

Then in the fridge overnight. 

The next day, take out the marinaded skirt, and prep the veg (onions and peppers)

Heat the egg to 350f, with the cast iron grill and half moon. Make sure you season the iron with cooking oil first!

When everything is at 350f, add the veg on the half moon with a tablespoon of oil, and add the beef to the grill. 

4 minutes a side for the beef for rare!

When its all done, cut the meat whilst warming the fajitas on the egg (wrapped in foil).

Serve with hot salsa, cheese and a dash of Marie Sharps Green Habinaro Lime chilli (if you have some). 

(MN) Home Made Smoked Donner Kebab

I'd been planning this one for a while. The ultimate drunk food, done on my favourite posession...

I found the seasoning mix from Tonguemaster Spices, but it's not hard to make your own.. 

I used the vertical chicken roaster as the 'spit' and wrapped 2kg of minced lamb around it.

I heated the BGE to 250f using the indirect mode and Jack Daniels Wood chips.. 

After sitting it in the fridge for 30 mins, the Donner was solid and good to go!

After 3 hours.. She was ready.. Hitting 165F

Served with Pitta Bread, Salad and onions with the Donner in the center of the table... Simply amazing and will be done on my next gathering!!

Note: SERVE WITH WINE TO RECREATE DRUNK FEELING

(AW) Something Fishy

Maple Planked Salmon with a honey Glaze

Time to eat something healthy, tasty and fully respectful of the meat. 

First we put the planks into soak.

Next, we prepared the marinade:

• Errrr french (Dijon) mustard (Let's be honest, it is not really mustard)
• Honey (From English Bees)
• Balsamic vinigar (damn those Italians!)
• Orange zest (from Tesco oranges)
• Fresh Thyme

Next we warmed the planks on the BGE, direct heat, at about 300-400f.

Next we flipped the planks, wiped them down with cooking oil...

and added the fish, before covering it in the marinade.

15 minutes later, epic food was waiting...

The fish was just sooooooo soft and moist....

A prefect respectful way to treat fish.