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Post by smokey on Jan 9, 2015 17:09:00 GMT 10
But tomorrow I roast a pork leg portion Ive also got a full shoulder skin I took off a Boston but so I'm guessing there will be crackle. Komado here I come. Anyone have some plans for the weekend? Who's inspired?
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Post by chrisg on Jan 9, 2015 18:02:43 GMT 10
It really, really depends on the weather here, been up in the 40s earlier in the week, promises to be ok for the weekend but there have been some fires north of here so may cop a ban. That would be annoying since I just picked up two far larger than usual chickens and am hoping to do one on the kettle on Sunday, brining it from tonight and want to do it sort of French style with a butter, brandy and almond paste under the breast skin, lemon in the cavity. It's been a while since I've found good enough looking birds to be bothered, but it's a great way to do chicken if the bird is large enough so you can get enough of the mix under the skin I really, really want to do it on the kettle but if pushed to it will use the Q, it just comes up best done over charcoal. The second bird is in the freezer for somewhat similar treatment for Australia Day but the choice of nut flavour may change Not been a week to be Qing here much so fingers crossed Cheers
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Post by Gus65 on Jan 9, 2015 18:19:51 GMT 10
If you want to plan a cook and aren't sure of the weather in a few days try this website.
Yr.no
It's the Norwegian weather site and uses multiple countries satellites to give a very accurate forecast.
It'll tell you almost to the minute when rain will start and has been scarily accurate over the last three years I've trialled it.
Very easy to use, just tell it where you are and away you go.
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Post by chrisg on Jan 9, 2015 19:00:16 GMT 10
Nice one Gus - only trouble is it won't tell me if there is a fire ban Cheers
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Post by Gus65 on Jan 9, 2015 23:30:17 GMT 10
It should show you a trend. Fire bans in NSW are dependant on heat and wind predominantly so if you you see a few days of hot and dry windy you can bet there'll be a fire ban after a while.
BOM web site can help you get an idea when they're likely.
I've had some robust discussions in the past about kettles and bullet smokers being included in fire bans as they are technically solid fuel fires but they are enclosed fires once going. It's the getting them going that poses the risk. Bans in NSW apply to fires in the open.
A responsible adult with a reliable supply of water and in supervision of a BBQ that is cleared three metres all around is OK for gas so the same could be argued for beads and charcoal providing the area in which they are being used is clear of combustible matter.
It's the idiots that ruin it for all of us.
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Post by smokey on Jan 10, 2015 7:40:44 GMT 10
Then by definition Gus, a pellet grill is enclosed and can be used during a fire ban in NSW?
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Post by Gus65 on Jan 10, 2015 7:55:28 GMT 10
Unfortunately the fuel is solid so it technically falls in with beads, charcoal and campfires as solid fuel fires.
Never having used one I don't know how much smoke they give off or if there is any potential for ignition of combustible material in the vicinity by stray sparks, radiant heat, convection or conduction.
Never know the answer if you don't ask the question so I'll run it up the flagpole. The pictures I've seen of them they look like big gas BBQs.
Can you give me a bit of detail on how they light, burn and extinguish.
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Post by chrisg on Jan 10, 2015 9:41:06 GMT 10
Yeah,
I've always thought it a bit strange with kettles and fire bans, so does a firey mate of mine.
Bans in W.A. seem to be somewhat erratic to be honest, especially in the city, but that is certainly an impressive weather site.
Cheers
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Post by Gus65 on Jan 10, 2015 10:08:52 GMT 10
I've always thought it a bit strange with kettles and fire bans, so does a firey mate of mine. Unfortunately rules have to be aimed at the lowest common denominator. Darwin Awards should be announced soon. These are the ones who ruin for the rest of us.
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Post by smokey on Jan 10, 2015 10:58:39 GMT 10
Like my brother in law who decided his lava rocks needed replacing for a Christmas Day lunch. He proudly cranked up his gasser and from the other side of the yard I could see a massive amount of heat waves emanating from it. He replaced the rocks with six kg of heat beads The bbq caught fire and melted. Ill take pics of the pellet grill workings Gus.
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Post by chrisg on Jan 10, 2015 15:07:24 GMT 10
ROFL!!!!! Now I really have heard everything!!! Cheers
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Post by shayneh2006 on Jan 11, 2015 8:28:30 GMT 10
Today, im doing a Cryovaced Aldi Pork leg portion on the Weber kettle Rotti Ive had it unwrapped in the fridge for the last three days, skin lightly salted, allowing it to well and trully dry out, all expecting good crackle. Cheerio Shayne
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Post by chrisg on Jan 11, 2015 9:35:24 GMT 10
Heh, As feared here fire ban, one heck of a big fire not far away in fact. So used the Q, very pleasant meal but would have been extra special on the kettle, fingers crossed for Aussie Day Cheers
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Post by smokey on Jan 11, 2015 15:02:51 GMT 10
No pork for me Just fired up the Komado, Opened up the leg roast and was not happy with the smell. Wifes fault, She kept putting it off for a week. That's my excuse anyway Maybe I need a refresher lesson in how to man up and just cook it when it needs to be cooked Better safe then sorry
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Post by Gus65 on Jan 11, 2015 18:01:59 GMT 10
Done that before. Cooked a beef roast that was due to be cooked and then ate it later in the week reheated and the next day on sandwiches.
Not unusual for me to start at dinner time and be finished long after the rest of the tribe have gone to bed.
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