Chuck ‘n lamb cheeseburgers


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Hi there folks! Yesterday I tried something I’ve been meaning to do for ages, and that was to make burgers from absolute scratch. No pre-purchased mince, just animal parts and a grinder.  The result? Amazing flavour, incredible consistency and most importantly, no wastage!

This all started with lamb that I was prepping for the next day. Trim off all the fat you need to and take the trimmings – not the silver skin – and run it through a course grinder. You need a good piece of machinery to do this right. We use a sturdy Kitchen-aid more than anything. Set the fat aside in the fridge. Go and wash the grinder and parts thoroughly.

Now get approximately 2.5 kg of beef chuck. The chuck is found above the brisket (pectoral muscle) of a cow. It’s the muscle cows use to throw things like basketballs and frisbees, not really but stranger things have happened.

Trim off any silver skin and cube the chuck into pieces that are small enough to drop into your grinder feeder. Grind it up and get your lamb fat out of the fridge because now you combine.

Chuck is very lean meat so you need some extra fat to give it a flavour boost and to help bind it and not make it rubbery. You want a rough ratio of 80:20 chuck to fat. You can use beef fat, suet, streaky bacon or as I did, lamb fat. Using a digital scale I took 500 g of beef and 100 g of lamb fat and combined the two in a metal bowl. Once combined I seasoned the mince with a hearty helping of Montreal steak seasoning and some kosher salt. Grab a handful and measure out about 150 g for each patty. Form your patties and place them on a baking sheet lined with non-stick baking paper. Repeat the process three times to yield 12 hearty-sized patties. Now put them all back into the fridge to help them firm up. At this point, go light your grill.

Set up your grill for about 450F – nice and hot. I used my trusty grill grates (a must have) to get a nice sear and the deep grooves allow for easy flipping.

Put the burgers on and close the lid for 3 minutes then CAREFULLY open the lid allowing for a burp minimizing the chance of a massive fireball. Turn the burgers one quarter to left or right, this gets the nice diamond sear pattern. At five minutes flip the burgers and repeat the process.

Make sure you’ve got an accurate instant read thermometer. You want to pull the burgers off at 155F. Just before you do that, add some shredded cheese and close the lid for about a minute. Remove the burgers and now place your buttered buns on for no more than 30 seconds.

Stack on some veggies, mustard, ketchup, mayo or whatever else floats your boat. We served these up with sweet potato wedges and a nice bottle of red!

Easy recipe and a great meal using a classic method. The lamb fat really provided a wonderful deep buttery flavour. If you want to wow your guests, this is surely the way to make cheeseburgers! Enjoy!

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Overall Heather Rating: 10/10 

Pork Rib Yakitori


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The Imperial Kamado (The Real Deal)

Hi there fans. Back in June I received a great birthday gift, a copy of Meathead Goldwyn’s book called “The Science of Great Barbecue and Grilling.” I’ve been a big fan of his for years and have recreated some of his signature recipes on this blog.

Now, I’ve read the book from start to finish and over the past weekend I decided it was time to try out a recipe that had piqued my curiosity for a while. In the book the recipe is called “Happy Mouth Yakitori Ribs” and I must admit, it didn’t disappoint! I’ve not found the recipe online as yet so you’ll need to purchase the book (to be fair to my pal Meathead too!) That said, I’ve taken a few minor liberties with this recipe that I’m sure you’ll enjoy.

The approach is pretty unconventional to say the least. With this recipe, we move away from traditional ‘low and slow’ cooking for up to 6 hours and shave that down to about 2 hours in total. The preparation also makes a regular rib cook a bit nervous as well. But, if you follow my interpretation of the recipe, you’ll wow your pals, neighbours and family with this Japanese take on pork ribs.

The prep:

Prepare three slabs of St. Louis cut ribs by removing the silver skin from the bone side of the ribs. Start by lifting a bit off the bone with a butter knife then grab some paper towel (kitchen roll) and grab the flap and pull the membrane off completely.

Now, cut the ribs into individual pieces ensuring that you’ve got an equal amount of meat on either side of the bone. Normally we’d cook the entire slab of ribs but by cutting them into individual pieces you cut the cooking time exponentially and you’ll get each rib to look and taste amazing.

Traditional Yakitori uses chicken meat (from the thigh or gizzard or just about any part really) and there is no marinade used whatsoever. You rely purely on the sauce that you’ll make. For the ribs, I went with a a light dusting of salt and pepper a few hours before I was ready to cook the ribs. Seasoning the ribs helps a lot with the flavour but remember go easy, you don’t need to coat them like you would if you were smoking traditional KC style ribs.

The Yakitori Sauce:

Put the ribs back into the fridge and get ready to prepare the Yakitori sauce. For that you’ll need the following ingredients:

  • 1/2 cup soy sauce
  • 1/2 cup sake
  • 1/2 cup pure orange juice
  • 1/4 cup caster sugar
  • 1/4 cup freshly grated old ginger (and all the juices that you squeeze out)
  • 3 tbsp quality honey
  • 2 tbsp toasted sesame oil
  • 1 tbsp hot sauce of your choice
  • 5-7 small garlic cloves, crushed
  • 1.5 tsp corn starch

Combine the above ingredients except for the cornstarch in a medium sauce pan. Let it simmer and combine for about 30 minutes on a low/medium heat. When your timer pings, remove the saucepan from the heat and strain the liquid through a fine sieve. Squeeze out all the juice from the solids through the sieve so you’re left with nothing but liquid. Put that sauce pan back onto your burner at a low heat. The smell and taste at this point is crazy!

Now, it’s time to thicken up your Yakitori sauce by mixing the corn starch with 2 tbsp of cold water. Mix it up with a fork and then add it to your sauce pan. Stir it around well and you’ll see the magic start to happen. The sauce goes a bit cloudy but will soon change viscosity to resemble something akin to motor oil.  From this point, let the sauce simmer for another 15 minutes then set it aside.

The Roasting

Set your grill up for indirect heat and stabilise your temperature at 225F (107C). You don’t want to add any smoke as it’ll clash with the sauce. I used a two tier grid and the Imperial Kamado I restored last year. Seemed fitting to use a Japanese kamado for a Japanese inspired dish.

Let the ribs roast for about 90 minutes. They’ll turn a beautiful golden brown colour. Take them off and place them into a metal bowl that’s deep enough for you to coat all the ribs with the sauce. Carefully pour your Yakitori sauce all over the ribs and toss them around so you get an even coating on all sides of the ribs.

Return the ribs to the grill and let them roast for another 20 minutes or so at 225F (107C). Once the sauce has baked on to the ribs, remove them and plate them up. I added toasted sesame seeds and some finely cut chives for good measure, great taste and a beautiful look. Now these ribs aren’t the type that slide off the bone. They take a bit of effort but as you’ll see in the pictures, all the meat comes off with a few simple bites. I like to work for by ribs!

All in all, an amazing new twist on pork ribs! Thanks Meathead and to the team at Amazing Ribs!

The family loved them and the neighbour’s kids devoured the few leftover ribs that we had.

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Overall Heather Rating: 10/10

 

9 Hour Cherry Smoked Beef Short Ribs


IMG_9625Hi fans, here’s a great recipe we shared with good friends a few weeks back. This cut of beef, the short rib, has to be one of my favourites to eat. Once smoked between 8-10 hours, this meat literally drops from the bone and it’s juicy, flavourful and absolutely amazing to devour.

The ribs were procured from our friend Andy at New Zealand Fresh and came in four packs with four ribs per pack. The first thing you’ll want to do is slowly defrost them in the fridge over night. No sense ruining the cut with a fast and furious defrost. Once done, you’ll want trim the excess fat cap off each of the racks. There’s enough to render into some fantastic beef tallow too! Finally, you’ll want to dry brine the rib racks with some Kosher salt and let them sit overnight in the fridge.

 

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trimming the fat

The morning of the meal you’ll want to prepare your rub. Here’s Meathead’s Big Bad Beef Rub (slightly adjusted accounting for less pepper.)

  • 1.5 tablespoons coarsely ground black pepper
  • 1 tablespoon granulated white sugar
  • 1 tablespoon onion powder
  • 2 teaspoons mustard powder
  • 2 teaspoons garlic powder
  • 2 teaspoons chili powder
  • 1 teaspoon chipotle or cayenne powder

When you’re ready, cut the rib racks into 2-rib sections. Wet the ribs with plain tap water and then apply the rub EVERYWHERE! Set up your smoker for indirect heat and stabilise it at 225F (107C). I added a bit of cherry wood for smoke as a mesquite would be too powerful. You want the ribs to really stand out here. Too much smoke or the wrong type can really spoil this dish.

I used a two tier rack and placed a drip pan full of beef stock underneath the ribs. You want to catch all that lovely juice as it renders from the ribs. Gravy, baked beans, soup…you name, you can use it.

Place the ribs bone side down and insert a reliable thermometer probe into one of the thickest cuts. Make sure you’re not touching bone here or else you’ll get an inaccurate reading.

Let the smoking begin. Your target internal temperature will be just like a big beef brisket… the magic number of 203F (95C.) These ribs took just over 9 hours and were worth every minute of waiting time. Once you hit the magic temperature, remove them gently as the meat will literally slide off the bone. Let them rest for a bit because they’re hot…I mean nuclear hot. Then, skilfully slice the ribs off the bone and carve on an angle. Notice the smoke ring that forms after 9 hours!  Gorgeous!

Serve em up with some of Roman’s “Fart Soup” (a recipe for another day) and call some good friends over.

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Overall Heather Rating: 10/10 

Easter Lamb


IMG_9162Happy Easter to one and all… We had a pretty quite Easter weekend. One was down with tonsillitis and the other was just shattered with a lack of sleep and a touch of the cold. Thankfully yours truly felt fine…

To celebrate Easter I paid homage to our old neighbours, the Greek family Petrakis! Lamb was on the menu and don’t I wish I was able to make this when we were kids.

I gently smoked two racks of lamb with a touch of cherry wood. Of course I marinaded the lamb for 30 hours in a mixture of extra virgin olive oil, one full head of garlic (minced), 5 springs of rosemary, 10 sprigs of thyme and 10 sprigs of fresh oregano. Chop it all up and place the lamb and the herbs into a zip top bag overnight.

When ready, get your grill set to 225F (107C) with indirect heat.  Add your cherry wood and smoke the lamb for about 45 minutes or until the internal temperature hits 120 F. Then get your grill nice and hot and sear the lamb for another 5-10 degrees more.

Rest it for 5 minutes and serve.

Another amazing, though quiet Easter for our family this year. It was rather special as I let Kalyna (the 5 year old) draw on the Imperial Kamado, turning it into a wonderful painted Easter Egg. Nice one kiddo!

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The Magic of Wagyu


IMG_8683Hiya grillers! Looking back at some of my photos recently  I came across a series of dinners where we devoured some amazing Australian Wagyu beef. The marbling rating was 6/7 and the cost was SGD $100/kg. QB occasionally gets Wagyu that in and it’s worth snapping up, if you’ve some extra cash on hand.

Now, the cost  may seem ridiculously expensive but it was at least $45 to $60 cheaper per kilogram than any other supplier I could find. Ergo, DEAL!

I had the butcher cut the beef into three mammoth steaks. They were about 2.5 – 3 inches thick. He then vacuum sealed them individually so that we could (yikes) freeze two out of the three steaks.

Prepping the first of the behemoths was simple as dry brining with a healthy coating of Kosher salt, that’s it! I brined them overnight so that the salt gets sucked into the beef penetrating as deeply as possible.

To grill, I used the reverse searing method, setting up the Big Green Egg for indirect heat, stabilised at 225F (107C) with a handful of Beech wood chips. Allowing for a bit of smoke, gently bring up the temperature of the steak to 115F (46C) then remove it from the grill.

Slather the steak with some pre-melted beef or lamb fat at the same time as bringing up your grill to scorching hot, direct heat. To minimise flame burn, I use Grill Grates for any searing, flipping them over to use them as a griddle top. The aircraft grade aluminium gets so hot that searing steaks is simple and quick. If you don’t own a set of theses, I highly recommend you get a set!

You want to remove the steak once the internal temperature hits 123F (50.5C). Set it aside and let it rest for 5-10 minutes. It’ll rise another few degrees but you don’t want to bring the temperature more than 130F (54C). Slice on a 45 degree angle, nice and thin. Plate it on a platter and serve.

With the fat content of these steaks, chewing was optional. Seriously, every single bite melted in your mouth with minimal effort. The taste was exceptional and honestly, I’ve not had it’s equal, not at home or in a restaurant!

Super huge thanks to my dear colleagues Jeremy and Vicky for bringing along their “significant bests” to sample this beef with us. Yes, we had two sets of guests two weeks apart from each other. Despite freezing the other two steaks, they thawed perfectly in the fridge and the taste was just as good as the chilled beef.

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Overall Heather Rating: 10/10

Valentine’s Lobster – An annual tradition


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Once again Heather and I decided to stick to tradition and grill up a few lobsters for Valentine’s Day. I love going out for dinner but not on that night. Why pay stupid prices on that night especially when you can create something even more special at home.

We try to do this every year and well, this year was no exception. The lobsters (4×450 g) were sourced from Kranji, which if you live in Singapore, you’ll know that seems like another planet. The benefit is, you’re getting wholesale prices for the freshest seafood. In fact, this place is so good that we ended up meeting our favourite hawker stall proprietor Terrence. He buys his seafood at the same place… now we know it’s good.

A side note, if you’re ever in Singapore, you MUST visit our pal Terrence. He runs a place call New Gillman’s Seafood.  It’s practically the best local cuisine you’ll get on the island and a fraction of the cost. Tell him Roman & Heather sent you!

Anyway, back to the lobster. Here’s how simple this is:

  • Buy ’em
  • Put them in a freezer for about an hour or two to help lull them into a sense of safety and comfort.
  • Dispatch them but using a super sharp knife. Get between the eyes and bring it straight down. It’s the quickest and kindest way to help them meet their maker.
  • Cut down the belly side from tip to tail. Wash out the end-trails and then put a metal skewer from the tip of the tail upwards towards the head. The keeps the lobster from curling up into a ball once you’ve got them on the grill.
  • Make up a simple sauce of heavy cream and melted butter and then season the inside of the lobster with a good helping of Kosher salt and black pepper.

Preheat your grill to 450-500 F (232-260C). Lay down your lobsters on their backs and cook them for about 10-15 minutes. The meat should be flaky and not translucent. Baste the lobsters with the cream and butter throughout the grilling.

When ready, pair up your lobster with anything you fancy but make sure you have a bottle of Champagne to celebrate the one you love.

Overall Heather Rating: 10/10

3-2-1 Competition Worthy Pork Ribs


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Hi folks. It’s been a long, long time since I’ve sat down to enter a blog entry. I must admit, it’s just easier to post on FaceBook but then, we’re not all friends on FaceBook are we?

I’ve picked a few recipes to share just for fun. The first of which are these fine St. Louis style competition worth pork ribs.

Here’s what you’ll need:

  • A pair of St. Louis style pork rib racks (we get ours at The Warehouse Club in Jurong for less than $10/rack!)
  • A bit of regular yellow mustard
  • “Memphis Dust” rib rub
    • 3/4 cup firmly packed dark brown sugar
    • 3/4 cup white sugar
    • 1/2 cup paprika
    • 1/4 cup garlic powder
    • 2 tablespoons ground black pepper
    • 2 tablespoons ground ginger powder
    • 2 tablespoons onion powder
    • 2 teaspoons rosemary powder
  • A few knobs of unsalted butter
  • Brown sugar
  • A tiny splash of apple juice
  • A good slathering of Competition Red Sauce (a la Big Bob Gibson’s recipe):
    • 1 1/4 cups (12.5 oz/355 g) ketchup
    • 1 cup water (8 oz/235 g) water
    • 3/4 cup (6 oz/170 g) vinegar
    • 3/4 cup (6 oz/170 g) tomato paste
    • 3/4 cup (4.5 oz/135 g) brown sugar
    • 2/3 cup (7.75 oz/220 g) corn syrup
    • 1/2 cup (4 oz/ 170 g) pure maple syrup
    • 4 tbsps (1.5 oz/100 g) honey
    • 3 tbsps (2.25 oz/60 g) molasses
    • 4 tsps (25 g) salt
    • 4 tsps (.75 oz/20 g) Worcestershire sauce
    • 1 tbsp (.75 oz/25 g) applesauce
    • 1 1/2 tsps (.25 oz/8 g) soy sauce
    • 1 1/2 tsps (.25 oz/5 g) liquid smoke
    • 1 tsp (4 g) onion powder
    • 3/4 tsp (2 g) cornstarch
    • 1/2 tsp (1 g) dried mustard powder
    • 1/2 tsp (1 g) cayenne powder
    • 1/2 tsp (1 g) black pepper
    • 1/8 tsp garlic powder
    • 1/8 tsp white pepper
    • 1/8 tsp celery seed
    • 1/8 tsp ground cumin

Prep is really simple. Wash off your ribs and pat them dry with some kitchen roll. Remove the membrane on the bone side of the ribs by prying it loose then tearing it off using a bit of kitchen roll. It really helps with the grip.

Then slather a bit of mustard on both sides of the rib racks. Some people omit this step, others swear by it. Me, I’m easy either way. The mustard, being a water-based product simply lets the rub adhere to the rack a bit better. Water works just as well to be honest as you’ll really not taste the mustard once you’re done.

Next you’ll coat your ribs liberally (like a Bernie Sanders) making sure that you’ve covered every centimetre. That will help with the bark and ensure that no matter where you bite down on that rib, you’ll get a good helping of the rub/crust.

Set up your smoker/grill for indirect heat and stabilise it at 225F (107C). Add in some wood chunks to get the smoke going. For this cook I used Beech wood. Nice and delicate.

Once you get that blue stream of smoke going, it’s time to put the ribs on. I placed a drip pan full of hot water under the ribs (and on top of the plate setter) to add some additional humidity inside the Big Green Egg. Living in Singapore, you really don’t need that.

Place your ribs down meat side up and set your timer for 3 hours. Go grab a beer, read a book, mow the lawn. You’ve got time.

When your timer pings, take the ribs back into the kitchen. Grab some heavy duty aluminium foil large enough to tightly wrap the ribs. Before you place the ribs down, sprinkle a healthy amount of brown sugar. Add three knobs of butter and a bit of honey drizzled. Place the ribs down, meat side down. Sprinkle some brown sugar, add some butter and honey onto the bone side. Now make a packet, add a splash of apple juice and crimp it all so that you’ve made an airtight seal. If the bones tear through, just use another piece of  foil.

Back onto the grill, meat side down for another 90 minutes to 2 hours. I took mine off a bit early because I didn’t want them to fall right off the bone. Now, add a bit more rub and slather with a good coat of Red Sauce. Place it back onto the grill for another 30 -60 minutes. Again, I did 30 as I didn’t want ribs over done. With practice, you’ll get the hang of the timing.

The last step is to get some flame going and char up the meat side of the ribs. I use Grill Grates and swear by them. Get the grid nice and hot and sear the ribs until you get some nice caramelisation happening.

Once ready, pull off the ribs and let them rest for at least 10 minutes. Then cut between the bones and serve.

My family loves this recipe and as I’m writing this, I’ve got two racks on the go just now.

Enjoy!

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Overall Heather Rating: 10/10

 

 

Bye Bye 2015…


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Once again, Heather, Alex, Kalyna and I hosted friends from far and wide at our place to ring in the bells once again. And, as tradition would have it, we smoked two 8 lbs pork shoulders, some rib eye steak, smoked salmon, chile con carne and a whole heap of other things.

2015 was a good year but 2016 will surely be better. Thanks to everyone who made New Year’s Eve such a wonderful success.

Time to go vegetarian for a few days….or not.

A very special thank you to Mr Boon at Huber’s Butchery – he prepped the pork shoulder and was rewarded two days later with the LAST pulled pork sandwich. Thanks Ah Boon… you’re a legend!

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Coffee marinated ribeye with grilled pear, lettuce, walnut and Gorgonzola


7Hi there dear readers, it’s been a while since our last post and well, for no other reason than I haven’t really grilled anything super fantastic to share recently…until last night that is! This recipe is not complex but theres a bit of prep that you need to do and your timing needs to be on the money just as you’re ready to plate.

Last night’s feast included coffee-marinated ribeye steaks, caramelised roasted pears with Gorgonzola cheese, walnuts and pomegranates, grilled tomatoes as well as roasted baby romaine lettuce with a Gorgonzola vinaigrette. Absolutely stunning dish and can be done easily on any grill (though a charcoal grill will always yield a better taste!)

So here’s what you’ll need:

  • 4 ribeye steaks about an inch in thickness – I simply took two steaks and halved them
  • 200 ml of strong black coffee (cold)
  • 4 tbsp dark brown sugar
  • 2 tbsp red wine vinegar
  • 1 tbsp wholegrain mustard (the chunky kind)
  • 1 tbsp fine wholegrain mustard (the smooth kind)
  • 2 tbsp dark soy sauce
  • 3 cloves crushed and minced garlic

Combine the marinade together and place the 4 steaks in a large resealable bag. Add the marinade and pop it in the fridge until you’re ready to grill. I let mine sit for about 6 hours.

The salad dressing goes like this:

  • 2.5 tbsp red wine vinegar
  • 1 shallot, finely chopped
  • 25 g crumbled Gorgonzola cheese
  • 2 tsp Dijon mustard
  • 2 tbsp extra virgin olive oil
  • 2 tbsp walnut oil (this is expensive stuff but very well worth it… the taste that this oil yields is smooth and earthy!)
  • a pinch of granulated white sugar

Mix it all up into a sealable jar and give it a serious shaking. This vinaigrette is absolutely delicious on any salad but particularly good on the roasted baby romaine lettuce!

For the salad you’ll need:

  • 8 leaves of baby romaine lettuce (lightly oiled in EVOO and salted with a pinch of Kosher salt)
  • 4 firm but ripe pears, peeled, halved and cored – also brushed with a bit of EVOO and a tiny bit of Kosher salt
  • 100 g of Gorgonzola (split 4 ways)
  • A generous handful of toasted walnuts, crushed
  • Another generous handful of pomegranate seeds

Have all of this set up and ready to go because your steaks won’t take very long to grill.

Set up your grill for direct heat and get it nice and piping hot. As hot as she’ll go! I used Grill Grates which, for this meal, are essential. The aircraft grade aluminium really cranks up the surface temperature and sears steaks beautifully. Check out the cross hatch marks on ours. Grill the steaks for about 2 minutes then turn 45 degrees for another minute. Then flip them and do the same. If you have an instant read thermometer, pull off the steaks at 130F (54C.) Let the beef rest for about 5 minutes, which is just about the time you’ll need to grill the pears, tomatoes and lastly the lettuce. The lettuce should only roast for a minute or so. You don’t want it wilted.

We also used the coffee marinade and made a classic sauce to go with the steak. Simply take a tbsp of flour and mix it with a tbsp melted lard (I used lamb fat) until it makes a paste. Then add a spoonful of the marinade and keep adding it slowly until it all combines. Then bring it to a boil and let it thicken up.  You need to get it to boil to kill off the bacteria remaining in the marinade.

When you’re ready, slice the ribeye thinly at a 45 degree angle. Place your grilled pear on the plate, add the Gorgonzola cheese in the hollowed out portion of the pear and sprinkle some walnuts and pomegranate seeds on top. Put down the romaine lettuce and tomatoes and give them a sprinkling of the vinaigrette. Lastly, add the sauce you just made and you’re off!  Pair this meal with a hearty red wine and enjoy!

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Overall Heather Rating: 10/10

A special thanks to the Immerman crew who volunteered to be our guinea pigs for this new recipe. Thanks for the wine and whisky of course and all that hilarious dancing afterwards! What a night!

 

 

What a find! Imperial Kamado


 

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So a neighbour was throwing away “an egg” and of course I had to pounce on it, just in case it was a real egg. It turns out that what he was throwing away was in fact a Large Imperial Kamado. The great grandfather of the Big Green Egg… the original deal.

Now, when we picked it up (thank Alex) it barely opened and everything was rusted shut. Painstakingly, I took apart all the metal work, bought an angle grinder and went to work restoring this Kamado to it’s original beauty.

Some parts were not salvageable but the good thing is that parts from the Big Green Egg were adapted and fit with minimal fuss. A new firebox, fire ring and bottom damper was all it took.

I figure I put about $400 back into restoring this Kamado and it was worth every second! It works just as well as an egg, though it probably is slightly less efficient in terms of holding heat in. The difference is that the Imperial Kamado is made of earthenware vs the Big Green Egg which is ceramic.

Thanks for chucking away this piece of history neighbour!

An Egg-straordinary opportunity to Egg-sperience the Egg-citing recipes that Roman and Heather try on the best grill in Singapore (probably one of a tiny few Big Green Eggs in Singapore!) Apologies for all the Egg puns… Clearly we don't mean to be Egg-scruciating!!!