Well done mate. I’d like to know why you keep taking the meat to the direct cooking and indirect cooking parts of the grill back and forth. I thought I can cook it low and slow then sear at the end of it when we reach to the desired internal temperature.
Hi mate, you certainly can do that. However when you cook on off you get this incredible sear and the juices stay in. Doing the reverse sear takes bit more time and effort and usually for thicker meats. The butterflied lamb is relatively thin and don't really need to bother. Could also add that not all parts of the meat is the same thickness. For me it was easier and fun to just go with the flow this time round. Cheers
Çok doğru! Ama izlersiniz ilk başta eti grilin üstüne koyuyorum alüminyume sarmadan. Odun tadı geldikten sonra sariyorum ki et kurumasın diye. Yinede her denemede yeni tecrübe kazanıyorum, usta yolunda sogru devam! Izlediğiniz için çok teşekkürler 👌
@@kamadoturkbbq1104 hocam ben geçen kuzu kelle yaptım malum kemikli ve zor pişen bi parça, hiç bişeye sarmadan direk koydum harika bişekilde pişti. Eğer saracaksanız sadece fırın kağıdı kullanın folyonun zehri fırın kağıdının üstğne sarınca iki kat daha zarar veriyormuş
Hey Mate, next time I'm in London, I'll look you up. Next time you're in Tomball, we'll have a great time! Have you ever tried shoulder clod? Don't know what they call it in the UK but well worth it! Cheers!
Hi Elo254! This is exactly what I was looking for. So basically the idea was just to wing it and see what will happen. I let the wings get direct heat for about 5 mins the temp on the thermometer hit around 230c, but to be honest I don't think that mattered as it was the flame which was doing the job. Once I got some colour on the wings, realised very quickly that we need to go indirect so that they keep their moisture. That was around 180 for 15-20 mins. And then I finished off again with that fire for a 2 mis just to crisp it up.
Great video, brother! Those cubes of beef looked amazing! So, normally burnt ends are made from the point, not the flat, but if you were experimenting then good for you. Also, after you cube them up, you should put a lot of sauce. Smoke on, brother!
Cheers bro! Really do appreciate the feedback! I bet you if I made it with the point would have been much better. And also agree with the sauce. I'll keep bettering myself.
Hi patg, thanks for watching. The idea was to pour the glaze on the meat so when I say sauce that is what I meant. It's a garlic butter glaze. Please feel free to give me any pointers if you have any so that I better my content and cooking skills. Appreciate all the support and knowledge.
Hey mate, Bruno from Australia here. Great video. I just got a kamado bbq and thought I’d have a look on youtube for some ideas for my first cook but I kept on seeing all these annoying Americans that threw heaps of sugar and crap onto everything. Then I found yours and I thought it looked much more to my taste so decided I’d give it a go. Used all of what you did plus some olive oil and tomato puree. Marinating now in the fridge while I wait for the temp to get up on the cooker. Can’t wait. Also my wife is Turkish and will definitely try your lahmacun recipe soon! Will be a dream come true to make it at home. Keep churning out the videos!
Bruno my friend, your comment made my day. I lost my groove of things last few months but I'm determined to get back into it. I agree the Americans do take it to a different place with flavours. What. Trying to do is keep it Mediterranean. Hoping to get some kids out shortly. Let me know what else you would like to see. And keep bbqing mate.
A kamado is ideal for low & slow cooking, hot and cold smoking, high heat searing, but also baking pizza, bread, lasagna or oven dishes is no problem. You can use it to wok, make paella or mussels and it can be used with a rotisserie. It's a real wood fired oven that you can use from 100°C to 400°C.
I will do a step by step for you my friend. How to prepare the meat, the ideal cooking temperature and finally the key resting period for the meat to relax and become juicy. Keep watching the space
Hi Nick. Thank you for watching the video and supporting my channel. Bought it from this amazing blade Smith in Istanbul. He delivers internationally. Take a look at his Instagram. instagram.com/bicakciilhan1?igshid=YTQwZjQ0NmI0OA==
Hey John. Thanks 👍 meat supermarket. The website looks on the cheap side but it is British beef. I wouldn't say they are the best in terms of marbling but grass fed beef but they're very reasonably priced and much better than your local supermarkets.
Hi Mate Could you give me a rough idea of cook time from when you put on to 60 degrees and then to 90 degrees?Also did you wrap in butchers paper before wrapping in alum foil? Thanks
Hi mate. Depending on how low you want to go and also the size of the meat. But for this lamb I believe I cooked low at 130c which took to around 3 hours to get to 60c internal. At which I took out wrapped in butchers or just roasting paper. You could at this point spray the meat with some stock or water. I personally like to add some veg i.e onions potatoes garlic in the wrap to get the moisture. Wrap tightly and the. Double wrap with foil. The temp can be slightly higher maybe 140c -150c which probably will take another 2-3 hours. So total cook time 5 -6 hours. Make sure to rest in a cool box for around 30mins. Before digging in.
Thanks, this wasn't your standard Sunday roast. I may need to change the title. I was going for low and slow, soft and juicy. It wasn't dry but could have been more juicy.
That's true for standard roast but at 95 c after a very low and slow cook the collagen in the meat breaks down giving an extreemly tender finish. It basically goes from dry to super tender.
Hey Nancy. Thank you. I will have more content soon currently building an outkitchen. Please use link to find the griddle. <a target="_blank" href="www.amazon.co.uk/gp/search?ie=UTF8&tag=kamadoturkb09-21&linkCode=ur2&linkId=34e10b87e54eb2da49b8b6f5e9976ff2&camp=1634&creative=6738&index=aps&keywords=BBQ Folding Grill Pan with Holes ">Eidoct BBQ Folding Grill Pan with Holes 12" Nonstick Grill Skillet with Wooden Foldable Handle, Camping Cookware-Kabob-Grill Pan for Outdoor Barbecue amzn.eu/d/90uMJDR</a>
