Glad to see that you are straight in with the "Camaro Bono" (02.32) and at 06:14 the "pool is going to start to become super tender" Sack that subtitle robot, it doesn't deserve you!
Great video, as always! A tip I learned (from the Hang Fire cookbook - highly recommend), is if you want to get a Boston butt from a UK butcher (who may be old school, and not know the American names), ask for 'Pork shoulder, neck end, bone in'
Hi Tom, enjoying the videos. Would the ash catcher from a media fit the Aldi kamado? Also be good to get a video on the new bbq to see what the differences are and what the extra cash goes towards
Following your guidance Tom, I had a go at this with a smaller (1.2kg) piece from our butchers. 3 hours marinading, 3.5 hours at 150 deg c under Inkbird temperature control from woodies out. Nice dark colour at 6:30 then wrapped it in foil and increased the temp to 165 deg c to bring it up to 92 deg c by 7:15. Rested under foil for 30mins and then tried pulling it but it wasn't really right. It was moist and tasted nice but a bit cool for me. Do you think that giving another 30 mins to try and achieve 95 deg (it was this in places but not all over) would make it more pullable (sorry for the grammatical mash up)
I won it a couple of months back in a competition from altons bbq world. I will be using it on tbe channel. My son has taken a like to it because its quite easy
Would also suggest a different set up with a drip tray as you risk a fat fire ruining your meat with this set up. Personal taste but, 2.5 hours is a bit short if you want to get the max smoke flavour, fine if that doesn't suit your taste and you have a smallish lump of meat. Foil wrap will soften your bark.
Foil most definitely softened the bark I agree there. 2.5 is normal where I warp amd I've not really note a difference in smoke compared to not wrapping. Once you hit a certain point the smoke isn't as absorbed. If this was a lower temp cook I would defo leave for longer and use butchers paper.
@@BBQLIFE good point. You are going a bit hotter and faster than I tend to do. Might give your technique a good. Thanks Have you had any problems with fat with this set up? Have your been able to source proper butchers paper? Much respect to you and your channel.
Uk animals are better fees buy this means there is less intermussuler fat therefore I tend to do hotter quicker cooks. I bought some butchers paper from amazon I use it I'm my brisket videos. I can't remember what one I bought unfortunately.
Glad to see that you are straight in with the "Camaro Bono" (02.32) and at 06:14 the "pool is going to start to become super tender" Sack that subtitle robot, it doesn't deserve you!
I enjoy the subtitle feedback John it makes me chuckle.
Great video, as always! A tip I learned (from the Hang Fire cookbook - highly recommend), is if you want to get a Boston butt from a UK butcher (who may be old school, and not know the American names), ask for 'Pork shoulder, neck end, bone in'
Thank you that is a good tip!
Good tip mate
Sure is
Hi Tom, enjoying the videos. Would the ash catcher from a media fit the Aldi kamado?
Also be good to get a video on the new bbq to see what the differences are and what the extra cash goes towards
Bono v the AK os out tomorrow mate
Following your guidance Tom, I had a go at this with a smaller (1.2kg) piece from our butchers. 3 hours marinading, 3.5 hours at 150 deg c under Inkbird temperature control from woodies out. Nice dark colour at 6:30 then wrapped it in foil and increased the temp to 165 deg c to bring it up to 92 deg c by 7:15. Rested under foil for 30mins and then tried pulling it but it wasn't really right. It was moist and tasted nice but a bit cool for me. Do you think that giving another 30 mins to try and achieve 95 deg (it was this in places but not all over) would make it more pullable (sorry for the grammatical mash up)
Yes mate a little longer so its soft all over.
Great vid.. Silly question Time do you clean your grates every time after a cook?
Honestly, no probably every 5 cooks.
Clean them every time you start a cook after they are hot.
I give them a scrape with Foil just not a deep clean
Get the grate warm/hot and use half a lemon and rub - takes most of the stuff off so usually good to go after that.
True that
That looks like nice Moist Pulled Pork Tom! Stay Safe 👍🇬🇧🇺🇦
Cheers steve
Is that a pellet grill you have lurking at the back there? New addition?
I won it a couple of months back in a competition from altons bbq world. I will be using it on tbe channel. My son has taken a like to it because its quite easy
@@BBQLIFE I have the AK but wondering if I should try a pellet or do as you have and go all in on a higher spec Kamado. Decisions decisions!
They all have there advantages
@@BBQLIFE set and forget with wifi/app is appealing
Mines only the basic model so no WiFi but set and forgot is great at times
Would also suggest a different set up with a drip tray as you risk a fat fire ruining your meat with this set up.
Personal taste but, 2.5 hours is a bit short if you want to get the max smoke flavour, fine if that doesn't suit your taste and you have a smallish lump of meat. Foil wrap will soften your bark.
Foil most definitely softened the bark I agree there. 2.5 is normal where I warp amd I've not really note a difference in smoke compared to not wrapping. Once you hit a certain point the smoke isn't as absorbed. If this was a lower temp cook I would defo leave for longer and use butchers paper.
@@BBQLIFE good point. You are going a bit hotter and faster than I tend to do. Might give your technique a good. Thanks
Have you had any problems with fat with this set up?
Have your been able to source proper butchers paper?
Much respect to you and your channel.
Uk animals are better fees buy this means there is less intermussuler fat therefore I tend to do hotter quicker cooks.
I bought some butchers paper from amazon I use it I'm my brisket videos. I can't remember what one I bought unfortunately.
Didn't realise you was from Kent, may get myself down to macknade and see what the butchers is all about
Great butchers, where are you based?
Isle of sheppey, so not too far away.
Go to macknade from time to time but never thought about trying the butchers I will now though
Not far at all then mate. Do you use brambledown?
I use it for veg again I haven't tried the butchers. I use Omeras in minster or order off the Internet if I want something for low and slow
Cool
Wow you're close to the camera lol
Not a lot of space in the shack now