The 'IT ARE TIME' thread - Page 533





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  1. #10641
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    Default Re: The 'IT ARE TIME' thread

    Happiness and sekunjalo.
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    "Stare, pry, listen, eavesdrop. Die knowing something, you are not here long"
    Walker Evans, Photographer

  2. #10642
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    Default Re: The 'IT ARE TIME' thread

    And, what do you guys say? .....Sekunjalo. ☺

    My photography skills clearly need work.
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  3. #10643
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    Default Re: The 'IT ARE TIME' thread

    The food skills look better than the photography skills, I would always prefer to have better food skills, pics have no taste.. Looks lekker Brian
    Quote Originally Posted by Brian1 View Post
    And, what do you guys say? .....Sekunjalo.

    My photography skills clearly need work.

  4. #10644
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    Default Re: The 'IT ARE TIME' thread

    Lekker Boyz
    Estee = S T = Sean Towlson

    There is no such thing as inclement weather, only poor selection of clothing.... or Vehicle

    2010 Hummer H3 5.3lt V8, 300 HP, FDL, RDL, CDL, TC and 4:1 Low Range Building for Touring, not Trails

    FJ: One day when I am big

    Land Rovers: Done unfortunately

  5. #10645
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    Default Re: The 'IT ARE TIME' thread

    Dinner is served
    Rump & c cClick image for larger version. 

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  6. #10646
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    Default Re: The 'IT ARE TIME' thread

    Riaan don't buy that amazing Weber cook book. I think I have one spare can sort with you when you come to my place on Monday

  7. #10647
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    Default Re: The 'IT ARE TIME' thread

    Quote Originally Posted by Dudleytheplumber View Post
    Dinner is served
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    You see, that's the way, great food and great photo.
    I will keep trying. ☺😁
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  8. #10648
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    Default Re: The 'IT ARE TIME' thread

    Quote Originally Posted by Estee View Post
    With top and bottom vents fully open your initial temps will be >200. It will probanly stabalise around 190 ish after awhile. But that is with charcoal. With both bottom and top vents open at about 3 to 4mm you can get the heat to about 170/180.

    Coals to be on one side.
    There you have it...Braaing can be very technical, down to the millimeter with temps included.

    Thus enabling a very thorough description of the fine art of the fire cooking.

    Thanks Estee!

  9. #10649
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    Default Re: The 'IT ARE TIME' thread

    The Captain inspecting the new dis ting oven, named Karlien's Oven when we started to put it together. Inquisitive buggers these pirates can be.

    We should be klapping some chows out of this on Sunday coming and being a pizza oven and having been told "Riaan jou kop raas" today, it will not be pizzas on the menu
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    "Stare, pry, listen, eavesdrop. Die knowing something, you are not here long"
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  10. #10650
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    Default Re: The 'IT ARE TIME' thread

    Quote Originally Posted by Dudleytheplumber View Post
    Riaan don't buy that amazing Weber cook book. I think I have one spare can sort with you when you come to my place on Monday
    Much obliged Dudley. I can't wait for Monday to watch you weave your cooking magic.
    "Stare, pry, listen, eavesdrop. Die knowing something, you are not here long"
    Walker Evans, Photographer

  11. #10651
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    Default Re: The 'IT ARE TIME' thread

    Quote Originally Posted by Craigin View Post
    There you have it...Braaing can be very technical, down to the millimeter with temps included.

    Thus enabling a very thorough description of the fine art of the fire cooking.

    Thanks Estee!
    Indeed. Be it a black dis ting with a deksel or an open fire, the mastery of heat is the key Craig.
    Estee = S T = Sean Towlson

    There is no such thing as inclement weather, only poor selection of clothing.... or Vehicle

    2010 Hummer H3 5.3lt V8, 300 HP, FDL, RDL, CDL, TC and 4:1 Low Range Building for Touring, not Trails

    FJ: One day when I am big

    Land Rovers: Done unfortunately

  12. #10652
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    Default Re: The 'IT ARE TIME' thread

    Quote Originally Posted by Estee View Post
    Tell your friend he is doing it right. Coals one side and top vent on the other opposite side. The bottom vent is critical. Close off vents to reduce temp and open to increase.

    Whats happening is if your bottom vents are jammed fully open it is sucking in air and boosting heat. The top vent becomes non functional.
    Interesting. I've always kept the bottom vent wide open, and only controlled temperature with the top vent. Would you mind explaining a little bit more how you tune the temperatures? My process is:

    1. Start fire. Get it hotter than I need.
    2. Place on lid, bottom and top vents wide open.
    3. Overshoot temperature (on purpose) to make the kettle nice and hot.
    4. Close top vents 2/3 of the way, in other words, just 1/3rd open. Wait 5 minutes and check temperature.
    5. Adjust slightly as needed from there.

    It's always worked just fine for me, but I have found that wind or water (when it's raining) can drastically impact these temperatures. If there's an easier way, I'd love to hear it!

  13. #10653
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    Default Re: The 'IT ARE TIME' thread

    Quote Originally Posted by Toxxyc View Post
    Interesting. I've always kept the bottom vent wide open, and only controlled temperature with the top vent. Would you mind explaining a little bit more how you tune the temperatures? My process is:

    1. Start fire. Get it hotter than I need.
    2. Place on lid, bottom and top vents wide open.
    3. Overshoot temperature (on purpose) to make the kettle nice and hot.
    4. Close top vents 2/3 of the way, in other words, just 1/3rd open. Wait 5 minutes and check temperature.
    5. Adjust slightly as needed from there.

    It's always worked just fine for me, but I have found that wind or water (when it's raining) can drastically impact these temperatures. If there's an easier way, I'd love to hear it!
    We have a number of methods for the Weber. The Sear n Slide method and the Low n Slow method.

    I do a lot of a sear and slide with a Low n Slow. For straight Sear n Slide, vents open. For Low n Slow, both vents are used. See vid below:

    Low n Slow: https://www.youtube.com/watch?v=AIXsgPHxt6M


    So the main temp control is the bottom vent. Quick vid link below.

    The Weber Academy as well as other literature, like the Weber books, advocates top vent fully open and adjust bottom only. The basic principle is:

    1. For full heat from the coals used: Vents fully open.
    2. For low heat/reduce heat, bottom vent adjusted.
    3. To kill the coals for use at a later stage, close all vents.

    Variables to be factored in:

    1. Quality of charcoal
    2. Amount of CC being used
    3. Ambient temps (direct sunlight/wind/temp)
    4. Placement of coals

    Vent vid: https://www.youtube.com/watch?v=OQMw6DnM9rk

    Experimentation is key. The kettle might not be a Weber and the vent systems will vary. The 57cm vs the 47cm also are different in performance

    On both my 57s, my main temp adjustment is the bottom vent but I also adjust the top. To dump heat quickly, I will lift the lid and replace after a judged time and then adjust vents accordingly as there is a significant delay in the temp change, especially down.

    As I mentioned, I do mainly a combined Sear n Slide with a Low n Slow, especially with chicken and larger cuts.
    Estee = S T = Sean Towlson

    There is no such thing as inclement weather, only poor selection of clothing.... or Vehicle

    2010 Hummer H3 5.3lt V8, 300 HP, FDL, RDL, CDL, TC and 4:1 Low Range Building for Touring, not Trails

    FJ: One day when I am big

    Land Rovers: Done unfortunately

  14. #10654
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    Default Re: The 'IT ARE TIME' thread

    Interesting. He talks about "stale smoke" in the comments of that vent video. I have never thought about it, but that might be exactly what I am getting in my Weber. I am finding that even a small amount of wood chips create such an intense smoke flavour that it's actually a bit off-putting. The result is that I've been smoking for shorter and shorter times, using very, very small amounts of smoke chips, otherwise I can't eat the smoked meat. I wonder if that's not the "stale smoke" flavour he talks about. It almost tastes artificial in the meat, and only the leftover meats that have been sitting for a day or three start to "ease up" on that super smokey flavour...

  15. #10655
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    Default Re: The 'IT ARE TIME' thread

    It Are Time. And the Captains Crew has dockedClick image for larger version. 

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    Estee = S T = Sean Towlson

    There is no such thing as inclement weather, only poor selection of clothing.... or Vehicle

    2010 Hummer H3 5.3lt V8, 300 HP, FDL, RDL, CDL, TC and 4:1 Low Range Building for Touring, not Trails

    FJ: One day when I am big

    Land Rovers: Done unfortunately

  16. #10656
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    Default Re: The 'IT ARE TIME' thread

    It are tsiken busoms rubbed in olive oil, rock salt, crushed blik peppa and and basil pesto

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    Estee = S T = Sean Towlson

    There is no such thing as inclement weather, only poor selection of clothing.... or Vehicle

    2010 Hummer H3 5.3lt V8, 300 HP, FDL, RDL, CDL, TC and 4:1 Low Range Building for Touring, not Trails

    FJ: One day when I am big

    Land Rovers: Done unfortunately

  17. #10657
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    Default Re: The 'IT ARE TIME' thread

    Over direct heat for the sear


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    Estee = S T = Sean Towlson

    There is no such thing as inclement weather, only poor selection of clothing.... or Vehicle

    2010 Hummer H3 5.3lt V8, 300 HP, FDL, RDL, CDL, TC and 4:1 Low Range Building for Touring, not Trails

    FJ: One day when I am big

    Land Rovers: Done unfortunately

  18. #10658
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    Default Re: The 'IT ARE TIME' thread

    Then flip and sear the other side


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    Estee = S T = Sean Towlson

    There is no such thing as inclement weather, only poor selection of clothing.... or Vehicle

    2010 Hummer H3 5.3lt V8, 300 HP, FDL, RDL, CDL, TC and 4:1 Low Range Building for Touring, not Trails

    FJ: One day when I am big

    Land Rovers: Done unfortunately

  19. #10659
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    Default Re: The 'IT ARE TIME' thread

    Pour some cream into the pan with the remaining basil pesto and stir


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    Estee = S T = Sean Towlson

    There is no such thing as inclement weather, only poor selection of clothing.... or Vehicle

    2010 Hummer H3 5.3lt V8, 300 HP, FDL, RDL, CDL, TC and 4:1 Low Range Building for Touring, not Trails

    FJ: One day when I am big

    Land Rovers: Done unfortunately

  20. #10660
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    Default Re: The 'IT ARE TIME' thread

    Cheers Estee.
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    Walker Evans, Photographer

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