วีดีโอ

Thank you! Cheers!

Thanks for that man. I didn't know that. Good knowledge for next time!

🤣

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

@@kamadoturkbbq1104 thanks for detailed answer. I love your channel pal and I’ll share it in our WhatsApp group.

Getting there! Thank you

Hi, I cooked mainly with the lid open but it was around the 250c range when I closed it for the indirect at the end!

@@kamadoturkbbq1104 thanks much mate for the information

Cheers for the feedback, much appreciated 👍

Thanks mate

Thanks mate. Much appreciated, glad you like the content. My promise is Ill keep learning and keep on doing great BBQ!

@@kamadoturkbbq1104 I await your content with Kamado junior especially which will be my next purchase when I have a space🥰

Selamlar!

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

Kesin bir dahakine öyle denerim bide!

Cheers mate! 🍻 We can grab a pint

So good

👌😂

Constantly trying new ways to improve. Thanks for the support

Glad you liked it!! 😄

100% agreed which I realised very quickly and put it in. Appreciate the feedback!

Glad you enjoyed it!

@@kamadoturkbbq1104 Adana kebab isterizz on the Kamado (i have the green Egg), trying Turkish specialties

Let me get planning!

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.

Need to arrange a full platter of BBQ for you soon

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.

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.

@@kamadoturkbbq1104 I know all that. I have one.

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

I replied through my other account.

Cheers. Many people take it out. Gives you more surface area for the ashes. I just brush it out when before I cook my next BBQ.

Kutaylondon is my other profile

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.

It's a good gift

Thank you!

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.

Thank you for watching my video. KJ is King! Excellent products.

Thank you 😊

Thanks. Been a busy year. Hoping to get some content in the next month. Appreciate the support

Hi Top G. Whats the game plan. How high on the temperature? And should I cook to pink or fall apart. let me know and I'll get cooking 😀🔪

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.