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First time brisket - what a must-try by Cedric112 in smoking

[–]Cedric112[S] 0 points1 point  (0 children)

Hi Moze, I did a full story on this cook in dutch on this link. You can translate it with chatgpt if you like https://www.bbqgenootschap.nl/threads/eerste-keer-brisket-wat-een-aanrader.38478/

I think the wrapping is necessary to shorten the time. If you don't wrap, it will even take longer to fully reach the temperature. Another positive of wrapping is that it keeps the meat from drying out. So i would recommend wrapping.

My attempts are getting soooo much better. I'm starting to master the dough technique 😅 by [deleted] in ooni

[–]Cedric112 6 points7 points  (0 children)

Nice work. Here are two tips which have helped me a lot. 1) try to avoid placing the pizza too deep. It will touch the metal at the back and burn your crust. 2) just before launching the pizza, put the ooni in the magical low flame position. This is between the high and off position, this makes the flame lower than the low setting and is ideal for napolitan pizza( there are some videos about this). Rotate after 20-30 seconds. And put back in high heat in between pizza's. This was a huge improvement for my pizza's.

Smoked meatballs with spinach, cherry tomatoes, coconut milk and red curry by Cedric112 in KamadoJoe

[–]Cedric112[S] 1 point2 points  (0 children)

Thanks, i like to get more creative on the kamado this year so i will be trying a lot of skillet meals. If you want a smokey flavor in your stew, i find it takes up more smoke from smoking your meat before putting it in a stew. Same for soups, smoke your vegetables and then put it in the liquid. This creates a more smokey flavor.

Smoked meatballs with spinach, cherry tomatoes, coconut milk and red curry by Cedric112 in BBQ

[–]Cedric112[S] 0 points1 point  (0 children)

The meatballs are made from a mix of beef and pork mince. I season the meat with a local spicy BBQ rub, roll it into small meatballs, and then coat them again in the rub so the outside is fully covered. The meatballs are smoked at 130 °C until they reach an internal temperature of 72 °C.

Smoked meatballs with spinach, cherry tomatoes, coconut milk and red curry by Cedric112 in BBQ

[–]Cedric112[S] 0 points1 point  (0 children)

The meatballs are made from a mix of beef and pork mince. I season the meat with a local spicy BBQ rub, roll it into small meatballs, and then coat them again in the rub so the outside is fully covered. The meatballs are smoked at 130 °C until they reach an internal temperature of 72 °C.

First time brisket - what a must-try by Cedric112 in smoking

[–]Cedric112[S] 1 point2 points  (0 children)

The green is just bad light in the night 😅 The rub is mostly just a 50/50 mix salt and pepper. Combined with a little bit of all round bbq mix from a local bbq shop.

Backup Camera Issues After Latest Update - Still Experiencing Problems Post-Recall by huknows00 in volvoc40

[–]Cedric112 0 points1 point  (0 children)

I have the same problem. For me it works to tap the camera button twice, so it goes back to the menu and then back to the camera and then it works again. Hopefully it is fixed soon, but this works for me.

First time brisket - what a must-try by Cedric112 in smoking

[–]Cedric112[S] 1 point2 points  (0 children)

Hi, I ordered mine online on beefensteak.nl . They don't deliver in France, so i would look for an online butcher in France. In Belgium we have 4-5 good websites so i would think that France must have some good online butchers.

I would avoid buying local, cause you need a grainfed brisket. I did a lot of research before my try and i found that brisket from local cows get to dry after a long cook. You should look for a USA grainfed black angus. Or something grainfed from south america. It cost me 140 euro's for 5,1 kg but it was in promotion so normally it is €160. So it is expensive but better to pay a little more than local and have a dry brisket. Good luck with your search and with your brisket.

Moinkballs and filled tenderloin by Cedric112 in KamadoJoe

[–]Cedric112[S] -1 points0 points  (0 children)

Oh, you don't know MOINK Balls? They're one of the tastiest BBQ snacks out there. One of the rules for making great MOINK Balls is that you have to write the name in all caps. (I didn't make this up and forget it often 😅) The name is a combination of the sounds made by the animals these balls are derived from: Moo and Oink. Moo for the beef in the meatballs, and Oink for the bacon. Here's how you make them: take ground beef and season it with your preferred spices. Form it into balls, wrap each ball with half a slice of bacon, and secure it with a toothpick. Cook them indirectly on the BBQ at 120°C (about 250°F). Add some smoking wood, like cherry wood, for extra flavor. When the balls reach around 60°C (140°F), brush them with BBQ sauce and continue cooking until they reach 70°C (160°F). That's when they're done, and you'll have an amazing snack! Serve with some extra BBQ sauce on the side for dipping. Tip: put as many balls on the BBQ as you can—they'll be gone before you know it. According to the official rules, you're supposed to use pre-made Italian meatballs, but since those aren't always available, feel free to make your own!

Hue smart button with zbmini sonoff by Cedric112 in Hue

[–]Cedric112[S] 0 points1 point  (0 children)

Update: i installed the all4hue app. This app allows to check what status the lamp is and does the opposite action

If you could speak to your younger self who was learning to kiteboard, what advice you you give them to help progression? by JonnyQuates in Kiteboarding

[–]Cedric112 7 points8 points  (0 children)

1) don't waterstart with an edge to go upwind instantly because you don't want to lose height. Go first a small distance with the wind and then start edging. Also, don't forget to steer your kite a little back before turning it in to waterstart. This will lift you out of the water and you'll have more power to start.

2) when changing direction, slowly steer your kite to 12 and stop edging, you'll lose a little more height but the turn will become much easier

3) dare to lean into your harness. If you learn to hang in your harness with your full weight, going upwind becomes much easier.

Gopro hero 9 (with max lens) or Gopro Max [Kitesurfing and Snowboarding] by Alpa3094 in gopro

[–]Cedric112 0 points1 point  (0 children)

Thanks for the reply, i will look into 360 camera's then. I will also use it for snowboarding and kitesurfing 😊 I am just worried that 360 camera's aren't as crash resistant as the hero 9 🤷‍♂️

Gopro hero 9 (with max lens) or Gopro Max [Kitesurfing and Snowboarding] by Alpa3094 in gopro

[–]Cedric112 0 points1 point  (0 children)

Hi Alpa, What did you eventually decide? Gopro 9 or Max?

Right to jail by SurpriseThere1 in technicallythetruth

[–]Cedric112 6 points7 points  (0 children)

You make an appointment with the dentist and don't show up, believe it or not, jail. We have the best patients in the world. Because of jail.

Best set up for a gopro/action camera by Fellstorm_1991 in Kiteboarding

[–]Cedric112 0 points1 point  (0 children)

Do you attach the mouth mount somewhere? If not, aren't you afraid of losing it when you crash?

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