Recent content by irishkamadoguy

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  1. irishkamadoguy

    pork tenderloin ideas

    Hi guys, I have been away for a while, the kamado grill has been on the go every chance I have had though! I'm looking for some ideas about cooking pork tenderloin, thinking of stuffing it with some chorizo to keep it moist, but not sure about timings/temperature to aim for, any suggestions...
  2. irishkamadoguy

    smoking a top rump tomorrow...ideas needed please!

    Wow, Great job Wade, Looks like 'low and slow' kept the rump as juicy as possible. When I get my hands on a decent rump (errr....) I will try it in the kamado and see what results I get, I doubt I will be able to control the temp as well as you have here mind happy smoking Justin!
  3. irishkamadoguy

    smoking a top rump tomorrow...ideas needed please!

    My carving skills need to be improved, but to be fair this meat was so tender it was a challenge!
  4. 20150607_134028.jpg

    20150607_134028.jpg

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    • Album: smoking a top rump tomorrow...ideas needed please!
  5. irishkamadoguy

    smoking a top rump tomorrow...ideas needed please!

    Joint after reaching IT....with some sweet potatoes added in for good measure.
  6. 20150607_112224.jpg

    20150607_112224.jpg

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    • Album: smoking a top rump tomorrow...ideas needed please!
  7. irishkamadoguy

    smoking a top rump tomorrow...ideas needed please!

    Hi guys, So the smoke went well today, uneventful, with little problems with temp control, keeping the temp around 225°f, taking internal temp to 135°f, (nobody else eating wanted anything too rare ), left the prime rib eating for 1 hour before carving. Pictures to follow....
  8. 20150607_080220.jpg

    20150607_080220.jpg

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    • Album: smoking a top rump tomorrow...ideas needed please!
  9. irishkamadoguy

    smoking a top rump tomorrow...ideas needed please!

    Kiska, Got them on Amazon, think they were from weber. Thanks for the tip Wade, I was going to try a chunk of mesquite with 2 pecan and some hickory chips. Can't wait, going to have a go tomorrow. Legoland today unfortunately! Happy smoking Justin
  10. irishkamadoguy

    smoking a top rump tomorrow...ideas needed please!

    I'm gutted, went to Bells (local butchers) no rump! The only other offerings were disgracefully small in tescos. So I have a part forerib instead (not that I'm complaining...). Won't be joining in the top rump smoking this weekend! On a plus I have received my mesquite and pecan chunks to join...
  11. irishkamadoguy

    hickory and mesquite, what's the difference?

    Haha Danny, The missus is already sceptical about the length of time some of the cooks are taking! Happy smoking Justin
  12. irishkamadoguy

    hickory and mesquite, what's the difference?

    Thanks smokewood, that saves me a lot of hassle pissing about soaking my wood for no benefit. Many thanks Justin
  13. irishkamadoguy

    hickory and mesquite, what's the difference?

    Thanks Wade, I will try my luck with the wood chunks for more and experiment with wrapped unwrapped during cooking. My problem is updating a carefully laid temperature mood long cook in the kamado. Open the lid, wrap/baste meat, bbq temp drops, open bottom and top Windows to increase temp, try...
  14. irishkamadoguy

    hickory and mesquite, what's the difference?

    Thanks chef, we're lucky to have you here!
  15. irishkamadoguy

    hickory and mesquite, what's the difference?

    Thanks Wade, So looking up the AMNTS -it is a metal tube which you fill with the pellets? How long does the smoke last for with this set up? Would you say it is a better set up than chunks of wood? Justin
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