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Post by DuckMaster on Dec 31, 2023 9:50:59 GMT 12
Have use the cocoshots a lot over the last couple of years . They are the best bang for buck but having said that the price has nearly doubled . I stopped adding them to the burn pile cause I find the ammonia smell flavours the food a bit so I do them in the chimney first before adding them to an existing burn pile . Anyone here used a “Cobb” brand BBQ on their boat ? Looks like a perfect setup for a coal burner and the cocoshots would be the business in one of those . My thinking would be to put it on a custom rod holder bait board type arrangement , swivelled outboard for safety of course . www.cobbgrillnz.co.nz/collections/featured-collection/products/cobb-premier-airPersonally, I'm still trying to achieve cooking steak onboard with gas. Cook it it the oven. Set the oven on the lowest temperature you can muster. 1. Add the steak to the oven and monitor the internal temperature of the steak. Aim for 7degC less than the doneness temperature you are looking for. 2. When the internal temp hits the temp remove and place on a board cover in tin foil with a dollop of butter 3. Heat a non stick fry pan to the hostest uniform heat you can muster. Cast iron is best for this but you probably don't have it on the boat... 4. After 5 minutes sitting on the board under the tin foil add the butter side of the steak to the fry pans add a dollup of butter to the now top side 5. Flip after 50-60sec flip and cook the other side for the same amount of time. 6. Lift it in the tongs and rotate it on its edge like a big wheel to brown the outside Steak is done. The longer it rests the more well done it will get. Works best with a thick chunk (3cm) but can be done with a 1-2cm piece with some adjustment of the standing time under the foil. Apart from normal cooking tools the only specialist piece of equipment you need is a instant read thermometer. If you are into webber then you probably have a suitable cabled unit you can take on board... We have one of these that we could take with us... and if I was going on a longer trip it would be good to have www.weber.com/NZ/en/accessories/connected-tech-and-thermometers/igrills/weber-igrill-2/7203.htmlBut we just keep one of these on board in the cutlery drawer: www.mitre10.co.nz/shop/instant-read-thermometer/p/307103?store=32 |
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Post by DuckMaster on Dec 31, 2023 9:58:33 GMT 12
Have use the cocoshots a lot over the last couple of years . They are the best bang for buck but having said that the price has nearly doubled . I stopped adding them to the burn pile cause I find the ammonia smell flavours the food a bit so I do them in the chimney first before adding them to an existing burn pile . Anyone here used a “Cobb” brand BBQ on their boat ? Looks like a perfect setup for a coal burner and the cocoshots would be the business in one of those . My thinking would be to put it on a custom rod holder bait board type arrangement , swivelled outboard for safety of course . www.cobbgrillnz.co.nz/collections/featured-collection/products/cobb-premier-airIf you could light it without a chimney it would be a big step forward for charcoal on a boat. You do not need a chimney. Chimney achieves the result faster but it is not necessary. Use a fire starter in a basket. Practice it at home before moving to the boat. I started my weber without a chimney fir over 12 months. I recommend a tumble weed starter like this www.mitre10.co.nz/shop/firelighters-wooden-wool/p/181045 |
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Post by fish on Dec 31, 2023 12:55:32 GMT 12
Personally, I'm still trying to achieve cooking steak onboard with gas. Cook it it the oven. Set the oven on the lowest temperature you can muster. 1. Add the steak to the oven and monitor the internal temperature of the steak. Aim for 7degC less than the doneness temperature you are looking for. 2. When the internal temp hits the temp remove and place on a board cover in tin foil with a dollop of butter 3. Heat a non stick fry pan to the hostest uniform heat you can muster. Cast iron is best for this but you probably don't have it on the boat... 4. After 5 minutes sitting on the board under the tin foil add the butter side of the steak to the fry pans add a dollup of butter to the now top side 5. Flip after 50-60sec flip and cook the other side for the same amount of time. 6. Lift it in the tongs and rotate it on its edge like a big wheel to brown the outside Steak is done. The longer it rests the more well done it will get. Works best with a thick chunk (3cm) but can be done with a 1-2cm piece with some adjustment of the standing time under the foil. Apart from normal cooking tools the only specialist piece of equipment you need is a instant read thermometer. If you are into webber then you probably have a suitable cabled unit you can take on board... We have one of these that we could take with us... and if I was going on a longer trip it would be good to have www.weber.com/NZ/en/accessories/connected-tech-and-thermometers/igrills/weber-igrill-2/7203.htmlBut we just keep one of these on board in the cutlery drawer: www.mitre10.co.nz/shop/instant-read-thermometer/p/307103?store=32Thanks. A meat buyer from Hong Kong taught me the "Pan-seared, oven baked" steak method many moon ago. You still need to get the searing surface sufficiently hot to sear the steak, which fairly much rules it out doing it downstairs onboard. If you don't sear the steak properly you just end up with a roast beef... the logic being you need a very high searing surface to get the grilled meat flavour, then cook it gently in the oven to keep the cut juicy. Doing the classic skillet pan sear cook and dry a cut out if you force the juices out over-cooking it. In my view this is only an issue if you want it done any more than medium rare. That, and as per the "how to cook a steak - onboard" thread, a key consideration of cooking on deck is to avoid being downstairs in this smoking hot weather, more so when doing stupid things like running the oven in an enclosed cabin while it is smoking hot already. |
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Post by DuckMaster on Dec 31, 2023 13:24:53 GMT 12
If you don't have an outside frying pan then you can always sear it with a blow torch.
I have done this many times. Done right the quality and taste are indistinguishable.
It's a myth that searing first seals in the juices. Many food scientists have debunked this. Infact it's simple to prove yourself with some kitchen scales. Grilling leads to moisture loss faster than baking.
As I have mentioned on this thread before, this is a great book:
Meathead: The Science of Great Barbecue and Grilling
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Post by em on Dec 31, 2023 19:57:15 GMT 12
Have use the cocoshots a lot over the last couple of years . They are the best bang for buck but having said that the price has nearly doubled . I stopped adding them to the burn pile cause I find the ammonia smell flavours the food a bit so I do them in the chimney first before adding them to an existing burn pile . Anyone here used a “Cobb” brand BBQ on their boat ? Looks like a perfect setup for a coal burner and the cocoshots would be the business in one of those . My thinking would be to put it on a custom rod holder bait board type arrangement , swivelled outboard for safety of course . www.cobbgrillnz.co.nz/collections/featured-collection/products/cobb-premier-airI use the little weber portable charcoal BBQ. Very happy with it. Wouldn't ever use it on the boat though. I use the weber manufactured brickets in a chimney. Then I use welders gloves so I can pour the hot coals into the BBQ. Those Cobbs are advertised heavily around the Fisho types. Supposed to be safe / cool for bait boards and what not. If you could light it without a chimney it would be a big step forward for charcoal on a boat. Personally, I'm still trying to achieve cooking steak onboard with gas. Yeah that’s kind of what im thinking . The magma coal burner looks like it’s useable but they rust out pretty quick and $$$ . The guys who used to be big angry fish and are now lateral line on youtube use a Japanese hibachi grill quite a bit onboard , so it’s doable . Im bit of a food snob and a pyromaniac and cooked for a living so i find the boat galley a bit claustrophobic , not to mention fuckin dangerous . I’d far rather have smoke and spitting fat out the back of the pushpit than under the headliner in the saloon/galley ! |
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Post by em on Dec 31, 2023 20:01:19 GMT 12
If you don't have an outside frying pan then you can always sear it with a blow torch. I have done this many times. Done right the quality and taste are indistinguishable. It's a myth that searing first seals in the juices. Many food scientists have debunked this. Infact it's simple to prove yourself with some kitchen scales. Grilling leads to moisture loss faster than baking. As I have mentioned on this thread before, this is a great book: Meathead: The Science of Great Barbecue and Grilling Yeah the reverse sear method is testament to that theory , roast it first sear it last . |
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Post by GO30 on Jan 4, 2024 9:12:24 GMT 12
Finally sorted my brining so I've just dropped a large pork belly into it and vacuum bagged it to do it's thing. Dropped in a good wad of blackstrap molasses as well, they should give it a nice boost.In a week or so into the smoker and boom, me made bacon to go with all the rest of the me made I've got.
OK the rest is 3 differing Gins (all botanicals and one featuring Pohutukawa), Lemoncello, 3 Rums, a Whiskey and a Bourbon. Was a busy day at Frayed Knot Distills yesterday  Update -
Pulled from the vacuum bag and given a wee wash before patted dry and wrapped in foil. Smelt fine yet a little ? probably due to the chilli infused molasses.
Put into a small Weber kettle, 47cm ?, that had been set up for normal heat indirect. In for 30 mins then taken out of the foil and put back in. The first 30min the temp was 140 odd, alittle higher than I wanted but I was multitasking (on a excavator) and wasn't watching close enough. The second 30 I shut it down a little to 115 degrees. No added wood for smoke due to this being RnD. A check and I gave it 15 min longer, something I won't do next time. Out it comes
Smelt awesome. Let to cool and chucked in the fridge.
This morning we got into it. Sliced well but a proper slicer would be better.
Yummy. Didn't crisp up super well but that could have been the Wa's cooking. Tasted great, a hint of sweet with the tiny ping of chilli, next to no salty taste (which is usually the nitrates) or smoke. Rind on but the cooking has rendered that to easy as eat. All in all very happy for attempt No1.
Changes I'll do next time -
- Still stay way from Prague Power, nitrates, which will reduce it's lifespan but here the lifespan of good bacon is measured in hours not weeks.
- Keep the molasses and chilli, maybe add a little more salt. I used Himalayan pink but on the radio yesterday I hear a lot of that glows in the dark due to uranium or some shit in with it (not in all pink salt mine areas but many) so will stick to koser salt. - Score the rind a little more.
- Do the first 30 min the same then add smoke via wood chips for the second. Will not add on the extra time. - Watch the temp better so it sits at 125 the entire time.
But all in all, easy as to do with bugger all fancy shit needed.
Oh, no fat rendered out in any volume so if you pick a fatty belly you'll have a fatty bacon. The opposite also applies obviously. |
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Post by GO30 on Jan 15, 2024 19:37:14 GMT 12
Bacon V2 is now in progress.
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Post by harrytom on Jan 16, 2024 4:03:12 GMT 12
Did a batch of chilli jerky on Saturday afternoon,came out really chewy but moist like jack links .1.5kg lasted until Sunday afternoon little piggies we are.
Hoping to do a tandori chicken next Sunday ,never had succes with it,moist but pink on joints,give it a bit longer toughens up.Maybe I should just use chicken boneless breasts.
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Post by harrytom on Jan 25, 2024 4:06:31 GMT 12
No idea why my post didnt stick.
Did a Tandoori chicken Wednesday in the smoker,only done it the elecy oven before,let chicken marinate 12 hrs and did a 9hr smoke,tandoori or was it vindaloo,spices certainly soaked through and flavour enhanced by the smoker.
part way through and heat was dying,so ran down and got more charcoal. Now the warning. Ended up with a bag of KINGSFORD Match start charcoal.Luckly smelt the fumes and removed chicken,the charcoal van be lit with no fire starter as presoaked in fluid,read bag,light with match and wait for flames to die and charcoal turn white before cooking. crisis diverted.
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Post by GO30 on Jan 26, 2024 8:46:30 GMT 12
I had a big week of fuel option sussing. Spoke to many inc a few Pros. Found no reason to change from my preferred
With a bit of support from when I want hotter or faster
I've found them both very consistent which makes things easier.
Note: There are many options, I have not tried many of them so if someone has some good substitutes for the above throw them in as the above are not always available so having options could be handy.
Bacon V2 this arvo... a little excited..ha, and with a probably not coincidental tummy rumble as I thought about it
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Post by GO30 on Jan 28, 2024 10:03:46 GMT 12
Bacon V2, a surprising step forward Decided to go quite different in the brining stage so I can gauge differences better. A Pork Belly, approx 1.5kg and I skinned it. Rubbed in quite a pile of pink salt (checked and doesn't glow in the dark) and brown sugar with some chilli flakes. Vacuum sealed and left in the fridge. An occasional shake and turn over. 14 days later out it comes, patted try and wrapped in foil In to 47cm kettle that's set up with indirect heat sitting at 125 degrees for 30 min. Taken out of foil and back in with some Manuka in this case to add smoke,for another 30 min. Temp sneaked up to 135-140 when I pulled it out. Wrapped in foil, left to cool. Sliced and into the pan.
Frys up very well and smells great. Eats far better than the first one. The fat is there but rendered into it all even more. More tender and moist than expected. Note I sliced it about 6-7mm thick. A bit saltier due to more salt in the brining and quite a bit more chilli tickle. This maybe enhanced by the lack of rinsing it off this time, intentional.
There is quite a chilli whack so if you aren't a fan of a little tickle go gentle, I was quite enthusiastic so there is heat and almost too much. I do like a good vindaloo so are OK with heat.
When cooled a film of juices jellied onto the top, flavour plus and will help against dry out ..... as if it's life expectancy is long enuff for that to happen  All in all a lot better than V1 and still nitrate free. V3 going down next week and with this comparison I'm expecting it will elevate the yummy.
Costs? From memory and guessing so don't bet the house on it but I will suss closer next time.
1.5kg pork belly @ 25 kg = $37 Salt, sugar and chilli say = $3 2kg of Cocoshots for the BBQ @ $4kg = $8 3 beers to keep Worksafe happy I'm properly hydrated while making it =$6 So $54 all up or $34 a kg for the finished item ($32 if you are a teetotaller)
In comparison -
Woodys Free range nitrate free using the same ingredients except swapping sage for chilli, $54 a kg Matakana nitrate free via Farro - $60 kg Hibbards Butchery Chch nitrate free - $33.30 kg
So if you have a spare hour you can save as well as up your yummy.
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Post by em on Jan 28, 2024 10:56:54 GMT 12
I had a big week of fuel option sussing. Spoke to many inc a few Pros. Found no reason to change from my preferred
With a bit of support from when I want hotter or faster
I've found them both very consistent which makes things easier.
Note: There are many options, I have not tried many of them so if someone has some good substitutes for the above throw them in as the above are not always available so having options could be handy.
Bacon V2 this arvo... a little excited..ha, and with a probably not coincidental tummy rumble as I thought about it
I have used mangrove charcoal made by an outfit in Henderson ? Comes in a bloody big fertiliser sack . Burns really hot and clean but doesn’t burn for as long as cocoshots , also quicker to burn in the chimney . I use it for grilling rather than slow cooking or a quick top up for slow cooking if the temp has dropped too much and it needs to come up sooner than cocoshots will be ready in the chimney . |
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Post by GO30 on Jan 28, 2024 13:36:42 GMT 12
A damn good use for Mangroves at last, loving that.
Got a name?
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Post by harrytom on Jan 28, 2024 16:06:50 GMT 12
So I am not the only one to check glow in the dark Himalayan pink salt.
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