&roid
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Posts posted by &roid
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For a first stab that was some really good brisket 😋
Will definitely go a little hotter next time, I tried to do 200F all the way on this and it took an age! 22 hours in the pit at the end! But it was a lovely piece of meat. And a great smoke flavour, just the right level for me.
We have a big party coming up in a couple of weeks, can’t wait to Yoder everything for it!
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I get it from a butcher who specialises in American style cuts. This was meant to be a point end half but I think it’s a flat. It’s a lot thinner and more uniform than the point half that I had last time off him. Weighs about 9lb
its from a Spanish producer that does amazing grain fed beef. So much better than British brisket which is useless as it’s got so little marbling
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The brisket has just gone on - cos you’ve got to jump in with both feet when you get a new toy, right??
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Pellets, I can get traeger and pit boss fairly easily though they aren’t as cheap as they could/should be - about £22 per 20lb bag. But I’ll search harder and see if I can find in bulk somewhere.
I’ve got a ThermoWorks signals/billows setup for my kamado. I really like it but the fireboard in the Yoder seems better in a couple of important ways:
- custom multi step programs (no way to do this at all with the billows)
- better graphing
- an Apple Watch app that actually works!
for now I’ll manage just great with two channels and the pit that the built in fireboard can do. But if I end up needing more I’d be tempted to get a second FB unit I’ve been that impressed with it
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So a day of cleaning and cooking has been in order
I soaked the grills in horrible caustic oven cleaner overnight, it did a great job on them. Need to find something similar that’s suitable for grill grates now - I suspect the aluminium would have been eaten by the cleaner.
Im so pleased with this purchase - it’s in really good condition, just a bit of cleaning and light touching up needed.
First cook was smoked burgers (nice and simple!). I’m LOVING the fireboard - it’s such a great bit of kit. Being able to set custom programs with multiple steps that run for a set time or to a target temp is a game changer.
Can’t wait for my first proper low and slow cook on this thing!
Grills before:
and after:
my combustion inc wireless thermometer is even able to get its signal out!
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Quick update, I’ve just got back from an 8.5 hour round trip but am now the proud owner of a Yoder 640S Competition!
managed to hire a van with a tail lift and roped in eldest son for some muscle. We blocked a road in the tiny quaint village where we collected it from and spent far too long trying to properly lash the thing down, but eventually we did it and were on our way.
my first time driving a van that big, it was good fun on the way down but back up I was more than a little nervous that we’d open up the back and find the new arrival in pieces… thankfully nothing of the sort, it was all exactly as we’d left it, just a couple of stray pellets from one of the bags the previous owner threw in.
it comes with pretty much every accessory - grill grates, half depth top shelf, an extra set of stainless steel grill bars, the stainless steel shelves and the grease trap. So once I’ve got it cleaned up I should be good to go
thanks again @rotuts for putting my down this particular rabbit hole, it’s going to be fun!
will share some pics once I get tomorrow’s on call out of the way - have a nice couple of days off after that to get scrubbing/smoking
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On 6/24/2023 at 4:19 AM, paulraphael said:
After browning, correcting the seasoning with some acid is helpful.
This part is interesting, Paul. I’ve often been left a bit put off by the flavour of food where I’ve used baking soda to help browning so wonder if this would help. What acid have you used? Just something like a bit of wine vinegar? -
I just asked ChatGPT for you, info may be slightly out of date but could be a decent starter:
Certainly! Here's a consolidated list of fridge freezer models that generally fit within the dimensions you provided (174cm high x 86cm width x 80cm deep):
1. Samsung RF24FSEDBSR
2. LG GSX961NSVZ
3. Bosch KGN86AI3P
4. Whirlpool WQ9B1L
5. Haier HTF-610DM7
6. Hisense RS694N4TF2
7. Siemens KG39NXB35
8. AEG RCB53324VW
9. Liebherr CNel 4313Remember to verify the dimensions and specifications of each model with the manufacturer or retailer to ensure they align with your specific requirements.
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6 hours ago, rotuts said:
please consider posting here .
Oh I certainly will - can’t wait for this to arrive 😊6 hours ago, rotuts said:while you wait for how ever long it takes
a Personal Beverage is in order.
And really this is what it’s all about!-
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Well, @rotuts, you’ve got a lot to answer for…
I’ve just won an eBay auction for a year old Yoder 640 competition!
These things NEVER come up over here but someone needs to make space for a pizza oven so is selling his. They are only about two hours away from me so I reckon this is my best chance of ever owning one of these beauties!
Brand new I was looking at over £4,500 which was way out of my league unfortunately. I’ve managed to pick this one up for just under £1600 so am delighted 😁 Only downside is that it’s the more sedate grey colourway but mrs roid is pleased with that so it seems a fair compromise
Just the small matter of finding a suitable vehicle to hire to bring it home now…
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Oh yes! We had a great time - flew into New York, stayed there a few days then drove down to cape may. Such a lovely place
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Mine landed on Friday just in time for the pork butt I was planning on doing yesterday.
So far I’m REALLY impressed with this device.
Range is great - happily transmitted from inside my kamado to the display in my kitchen (about 20ft through a wall).
Battery life is astounding - 11 hour cook and another 12-13h on my kitchen worktop, it was still going strong this morning
Accuracy is absolutely spot on. Within half a degree of my wired thermapen probes.
Very happy with my purchase so far
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We did a family trip to New Jersey a few years ago. I was super excited to get to a white castle (something Harold and Kumar related I think…). Don’t think I’ve ever been as disappointed in my life!
I’d definitely try again with steamed burgers but that was grim
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I needed some for a serious eats recipe a while ago. They are just not a thing at all over this side of the pond. So I just got some regular whole peeled canned tomatoes, drained them of their juice and gave them a good going over with a blowtorch. Just enough to get some darker spots on them.
I have absolutely no idea how well the recreated the taste of the pre roasted ones, but the butter chicken I made with them was one of my favourite cooks so far this year.
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@rotuts, I've been digging a bit more into pellet smokers this morning. Went for dinner at a friend's house last night and had some steaks off their Traeger timberline - was very pleased with the results they served us so my credit card is itching...
Any updates on the Yoder? Is the society still enjoying it? Any more drool-inducing pics to share?
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9 hours ago, Kerala said:
As I've said before, guanciale is not easy to source here
Looking good, @Kerala . I love a nice carbonara.
if you’re hunting for decent guanciale then I can heartily recommend these guys: https://www.gandofoodsonline.co.uk/shop/meat/
They were a restaurant supplier local to me who pivoted to home delivery during covid. They now do nationwide delivery and have some great products (ichnusa beer 😋). They also helped a lot when I got my pizza oven a couple of years ago - Caputo flour, proper fior di latte, decent San marzanos…
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Tonight was hake with braised lettuce, peas and bacon lardons.
I tried out the technique of cooking the fish on parchment for the first time today and really liked it - so easy and none of the normal worry about it sticking.
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17 hours ago, Raamo said:
It's a multi step recipe. I used to order at the authors restaurant.
Inside the book is 2 version of ras el hanout - a easy version and the restaurant version - I made the "hard core" version and it's amazing!
So the kefka is ground duck with ras el hanout, onions, other spices, panko, and an egg.
The sauce is tomatoes, onions, and harissa: I use AB's version.
You finish it with chickpeas + sauce + kefka then once they all hot add egg yolks, preserved lemon, and cilantro.
The Ras El hanout, Harrisa, and Preserved Lemon really make the dish for me.
The cook book is only $12 right now (eG-friendly Amazon.com link) it's got a lot of neat recipes. We enjoyed the slow cooked green beans at the restaurant, and have made it at home our selves.
He's got a recipe for chicken bastilla in the cookbook that I plan to make next weekend for guests. Uses the Ras el Hanout as well as the Preserved Lemon. I've made it before and it's the best meat pie I've ever had.
We're down to the final 1/4 or so of preserved lemon in our fridge - so I started a new Jar - it'll be "ready" in a few months - Alton says you can use it after 30 days, but it's much better after 6 months or more. Our current stock is a few years old.
Here's the new lemons and salt compared to the years old lemons and salt.
You usually only use the rind - it's super soft and the flavor is amazing!
Excellent! Thank you. I’ve ordered a copy - it’s substantially cheaper for me to get it shipped from the US than buying on Amazon.co.uk ($28 vs £48!), so will await its arrival eagerly-
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12 hours ago, Raamo said:
Tonight it's Duck Kefka Tagine from the cookbook pictured. it was cheap on Amazon so I got a hard copy (have it on nook since it came out)
Nice! Care to share some details of this recipe? It looks lovely
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8 minutes ago, Darienne said:
I've been a fan of Lea & Perrins my entire life. My mother used it in salads and I use it in salads and other dishes also. And I had never heard of this white wine sauce.
Interesting side note: we always called it 'wooster' sauce, what the locals call it:
'Why is Worcestershire pronounced Wooster?The reason Worcester is pronounced as "Wooster" is because that is the original pronunciation of the name. The town was named after Worcester, England, and the English pronunciation of Worcester is "Wooster"."And we have no British background at all. I never asked my mother why.
Can confirm that you’re absolutely right - I have never heard a single person in this country call it “Worcestershire” sauce. It’s always after the name of the town, not the county.
We go through gallons of the stuff in our house - I have about equal parts vodka and WS in my Bloody Marys.
And I’m absolutely intrigued by the idea of “white wine Worcester sauce” - have never in my life come across this before today. I need a bottle just to try it…
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2 hours ago, weinoo said:
What happens when I try to get fancy...
Things taste much better than they look. Mashed potato "cake," sour cream, Steelhead trout roe.
Great combo - I love a very similar dish of baked potato skins with roe and sour cream.-
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8 hours ago, TicTac said:
Perfect sear on those scallops! What type of fat did you cook it in?
Pickled ramps would have worked and complimented the rest of the dish nicely.
Thanks! The ramps idea is a good one, that would work wellI cooked the bacon in the pan first with a little rapeseed oil, then seared the scallops in the fat which rendered out from it. I did my usual method of a hard sear on one side, added a little butter just before that was done then flipped to the non-presentation side to finish the last 20% of cooking, basting with the foaming butter.
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Cheese and pig in a croissant is one of my favourite things
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We’ve been celebrating Mrs Droid’s birthday this weekend. Last night I did a recipe I’d seen on Raymond Blanc’s Netflix series - whole flatfish steamed over champagne, served with kohlrabi and a buerre blanc made with the cooking liquid.
We started with some lovely scallops served with bacon and nduja. Could have done with adding something pickled to this dish…
The main event was cooked over a ton of herbs (parsley, thyme, tarragon), some lemon slices, hard spices (coriander, star anise, caraway, fennel) and a bottle of sparkling wine. I went for a cremant here as actual champagne gets drunk far too quickly to be used in cooking!
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Cooking with a Pellet Grill
in Cooking
Posted
Thanks @rotuts, I’ll have a dig into those videos.
I got the brisket from an online butcher that specialises in American bbq cuts, their brisket actually comes from a Spanish producer who does lovely grain fed meat. I’d have had no chance doing this with British beef!