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@@ssmalley78 Cheers Scotty! ✌🏼

@@colinpratt859 She has a way with words :)

@@garrysheret5191 That’s the plan!

Cheers! Quick and dirty :)

@@bradneat unfortunately it got flagged for some unknown reason for copyright and was taken down. I argued it, but yeah. Long and annoying story. I’m going to recreate it at some point soon.

@@lockednloaded105 ha! Thanks for tuning in! Quarter Cask is absolutely one of my favourites ❤️ Where are you watching from?

@@GeoffTheChefOfficial over in Perth mate. Perfect Laphroaig drinking weather at the moment 👍🏻

@@lockednloaded105 Sweet! It sure is 👍🏼

Cheers! For sure. You’d just need to do some math on reducing the dough ingredients. You thinking 150/150 ?

@GeoffTheChefOfficial ill give it a crack and let you know. I also tried your reverse sear steak, and it was a real hit!

@@adammccreight2215 awesome!

Outstanding. You need some kind of plate / shield from the direct coal heat in order to use a Kamado as a smoker/oven. I’m not sure which one you’d have, but if you can’t find any parts, an appropriately sized pizza stone would work. 👍🏼 You won’t need a manual. The concept is basically the same for all kamados. Just follow this, using the air intake devices provided on your model. As I mentioned a few times, more air = more heat. Less air = less heat. No air = dead fire :)

Ha ! Cheers. It’s 5pm somewhere! I have about 30 odd bottles usually. Probably 1/3 are “Special”? Depends on your version of special I guess!

Ha. That was the plan! I’m forever watching food videos in bed. Torture!!

You’re welcome. It’s an awesome combo!

Thanks very much! Just had leftovers for round 2. Outstanding!

Vous êtes les bienvenus. Merci d'avoir regardé!

You’re very welcome. How did you go?

@@GeoffTheChefOfficial Turned out great. I just need to find some bigger tails from somewhere next time.

@@Lean6 ✌🏼

😂 yeah ok. Perhaps read through the rest of the comments champ and we’ll see who’s right and wrong.

Thanks for watching!

Cheers! Glad you enjoyed it. 👏👏

I know right. So difficult. 🤦🏼‍♂️ I’ve since pretty much reverted to Celsius and converting on screen. We live and learn.

Hey Keith! At that point they’re just resting. I don’t put them back in. I don’t think that there is a need to wrap beef ribs in the cooking process itself. Cook until tender, then rest, wrapped for an hour. Done!

Cheers mate. Happy grilling!

Sorry that we’ve annoyed you in our attempts to teach you something in our massive 10 minute video. Maybe jog on to one of those videos that have a format where there’s no talking then. 🤷‍♂️ Or alternatively, there’s this thing called a fast forward function. Maybe use that instead of leaving a useless comment complaining about the fact that the video is a bit too long for your brain to absorb it.

Cheers! Generally, filling it up to around the holes in the firebox will cover you for most things. You could squeeze a bit more in for pizza, less if you want to grill direct just on one side maybe. As you say, you just control how hot and fast it burns with the vents, then re-use what’s left over next time. As far as temp goes, the only ways you’re restricted in temp, is if you only added a very small amount of charcoal, or if your airflow is restricted. There’s no other reason. Your choice of lump won’t be the issue. Some batches will spark here or there, some might burn a bit longer etc. But generally speaking, that wouldn’t be the reason. Check your airflow (more air, more heat!) and make sure you’ve added a solid amount of lump. It never goes to waste.

@@GeoffTheChefOfficial I don't think I had enough lump. I got this second hand and it's missing a bunch of stuff. I did get it for $200 so I'm good with that.

@@sealisland1 Potentially? That’s a good buy though!

@@GeoffTheChefOfficial all I had were a couple small charcoal pans for my kettle. Then, I put a small grill grate and when I emptied the pans there was hardly anything there. I have a basket coming so I can better gauge what's needed. I appreciate you responding!

@@sealisland1 No prob. Reach out anytime.

That’s awesome!! Appreciate the feedback and super glad you enjoyed it. 👏👏

Cheers. Glad to help!

Yeah should be fine! Just leave it in the bag and sear it off at the campsite. You can pre make a sauce or something too and just reheat in the bag in simmering water.

@@GeoffTheChefOfficial so sous vide and then freeze the roulade?

@@quigleymatt Exactly.

@@GeoffTheChefOfficial Roger that. Will let you know how it goes.

@@quigleymatt Good luck!

I can’t guarantee anything, but the Big Joe accessories are 24”. They might work?

Thanks for watching :) It’s strongly recommended that briquettes aren’t used. Any chemicals that they contain will soak into the ceramic. Lump charcoal only basically.

Pleasure. Happy grilling!!

You’re welcome mate! Glad I could help out. Happy grilling!

Excellent! Sounds like you got it all planned out! Do let us know how it turns out :)

Let us know what you think!

It’s so confusing having an American audience! And the damn thing has Fahrenheit as the prominent numbering as well. I need therapy.

Cheers!

Speedcore?? 😂

@@GeoffTheChefOfficial I was looking for a compatriot of yours called Geoff Da Chef lol :D

No problem at all. Glad to help. 👍🏼

Thanks very much. Made my day this comment. Tell all your friends and then we can do it full time. 😂

I don’t recall. I’d have to watch the video again. If I did, I’d have mentioned it either verbally or text on the screen. Sometimes you don’t have to. If it looks moist, there’s no need! Depends on the marbling content really.

Did you not see the flare ups? 😂 I think they got plenty of flame! Cheers mate. And agree. Lamb is king. And duck … oh and Wagyu …. And ….. 👀

Cheers Gaz! Thanks for tuning in mate. 👍🏼👍🏼👍🏼

Craic?? 😂😂

@@GeoffTheChefOfficial not Irish, English

@@colinpratt859 cheers!

From the rump! 😂 But yes, as I wrote in the description, any cut of lamb works great. Or, make it thick and dunk crackers in it 👍🏼👍🏼

Cheers!

Cheers! Glad you liked it. It’s a winner!

On my bucket list. 👍🏼👍🏼

​@@GeoffTheChefOfficial15 years ago there was a restaurant in Sydney called Tabou that did the best Cafe de Paris I've had in Oz. I'm gunna give your receipt a go but with some french plonk for extra authenticity

@@joshgray9035 Do that! I’m sure it’s not quite the same. But I hope it’s something like it!

Cheers!

That’s the best thing about Australia. No off season. 😂 Enjoy!