Cull Yaw Rump (+Others!):
Two Cull Yaw posts in two weeks? It’s that good! This time it was Cull Yaw Rump.
The last post has more details about Cull Yaw and where to buy it:
As I bought a side of a Cull Yaw I have a variety of cuts to use and this time it was the rump – here it is:
I simply sprinkled it with Maldon salt then seared it over direct heat for a few minutes on each side and moved it to indirect heat. When I seared the meat I did the fat side first, helps judge how hot the fire is.
When I moved it to indirect heat I faced the fat side down to protect the meat from the heat a bit and to render down the fat.
It had taken on some colour during the cook and was smelling fantastic.
Close to target temp (55c) now
At 55c internal temperature I took the rump off and left it to rest. It had taken about 40 minutes over indirect heat to get to this temperature.
Time to Serve:
Time to use my new carving set from Alex Pole!
Nice and pink, just how I wanted it.
Oh my goodness, this looked and smelt amazing!
Time to Eat:
Wow, I was looking forward to eating this! Served with Jersey Royals in butter and Asparagus.
I enjoyed the Cull Yaw Leg last week but this was even better. Quite an easy cook too, I was a bit nervous when I was searing the meat as I didn’t want to overdo it and I didn’t want it pink in the middle and grey around the outside. As you can see it came out awesome though! Once it was on indirect heat is was dead easy, I just checked the temperature every so often with the Thermapen. I wanted to cook it with just salt so I could see the true taste of the meat without a run or sauce overpowering it, so glad that’s how I cooked it!
In terms of taste it was so, so good. One of the best things I have eaten in ages. A few folk asked me if it’s stronger than mutton as it’s from an older animal, it’s not super strong in taste. It’s a more subtle taste, slightly floral, sweet and very tender from the natural fat. Definitely recommend this, it was such a treat!
|Cook Duration:||Medium: 3/5|
|Cook Equipment:||Napoleon Pro 22|
|Cook Method:||Direct Sear / Indirect Cook|
|Charcoal:||CGW Holm Oak|
|Cook time:||About 5 hours|
|Notes:||1: Relax and enjoy it, don’t rush.
XO glazed chicken with chinese broccoli:
There couldn’t be a blog post lately without a cook from Wings and Things by Wingmans Chicken! Bit different this one, XO glazed chicken with Chinese broccoli.
Napoleon Pro 22 fired up with two cooking zones:
Chicken marinaded and ready to go – XO Sauce is the main ingredient, have a look in my Amazon store to see which one I used:
Straight onto the direct cooking zone
Flipped with my tongs from Alex Pole, love them.
Taking a nice colour now
At 75c internal I took them off and put them on Pak Choi with toasted cashews and Togarishi spice (see my Amazon store)
This was a cracking dish, pretty simple to prepare and cook too.
This recipe is from Wings and Things by Wingmans Chicken:
Beef Satay with Peanut sauce
Another cook from the Kebabs cookbook, I do like a kebab and this is a great book!
Flat Iron Steak
Sliced and into the marinade
Threaded on the skewers from Alex Pole
Cooked direct on the Napoleon Pro 22
Served with the peanut satay sauce and rice
This recipe is from Kebabs:
Another pizza cook using my favourite dough recipe from the Pizza Bible – Page 44 with a Tiga.
Caputo Nuvola Super flour and mixed in the Famag IM5. This is the Tiga about to go in.
Side view of the Tiga
Dough balled and ready to go in the fridge for 24 hours
Chorizo from Duchy Charcuterie
Oak staves from Smokey Oak Barbecue in the Ooni Pro
My favourite photo to take each time I cook on the Pro!
I changed my Pizza plate as folk kept commenting “I like small pizzas” but they were normal sized and the plate was massive!
Anyway, these were my best pizzas so far. Not sure why they were better than usual, I gave them a little bit longer in the mixer but I could tell when handling the dough it was a good one. Let’s hope the next one is as good!
Chorizo from Duchy Charcuterie was fantastic as always.
This recipe is from The Pizza Bible by Tony Gemignani
Lobster and chips:
This should have been the main post in the blog but that lamb rump was so good!
Two fresh lobsters from my fishmonger, split and cooked on the Indian Firebowl. Basted with butter. What a bloody treat this meal was!
They were pretty active!
Charcoal in the firebowl
Best tool for the job
Ready to cook
I had a little helper and whilst distracted I put shell side down first, should have been flesh side first! Anyway about 4 to 5 minutes this side.
I really enjoyed this one, can’t beat fresh lobsters grilled over fire and it was great to sit round the firebowl cooking them too.
BBQ Bill advised me to cook the claws separately in a pan with butter so I will try that next time.
Kandhari Murgh Tikka:
Marinade, heavy on the pomegranate molasses
Grilled direct. I decided to warm the marinade to put it over the cooked chicken (this is not in the recipe!)
Naan breads from last week out the freezer
All going well
Chicken at temp, some more charred than others.
Wrong choice of plate as you can’t see it easily! Heating the marinade darkened it right it up so this might have been better on a white plate. However, it did taste lovely. Would be good to try it again without adding the sauce but I think the sauce was a bonus!
Another great recipe from this book, recommend it!
This recipe is from Indian Kitchen by Maunika Gowardhan:
That’s it for this blog post, some great cooks and a good week of eating! Until next time.
The books used in these cooks and equipment I recommend can be seen in my Amazon Store:
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KUNGFUBBQ:UK BBQ Blog and Ooni Blog documenting recipe cooks from various cookbooks, my own recipes, reviews of BBQ’s and Accessories plus handy hints and tips. UK BBQ Blogs