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Smokin' Oak Barbecue
New Zealand
Registrace 13. 04. 2020
Smokin' Oak Barbecue is based in the Waikato province of New Zealand.
Barbecue caterers, class providers and content creators. We also compete with competition team Mile Marker 66.
We are solid fuel enthusiasts who live and breathe everything barbecue.
Subscribe to keep up with all our content.
www.smokinoak.co.nz
www.milemarker66.co.nz
Barbecue caterers, class providers and content creators. We also compete with competition team Mile Marker 66.
We are solid fuel enthusiasts who live and breathe everything barbecue.
Subscribe to keep up with all our content.
www.smokinoak.co.nz
www.milemarker66.co.nz
Barbecuing With......The Four Saucemen
In this video we team up with Adam from The Four Saucemen, one of New Zealand’s top rub and sauce manufacturers. Adam show’s us his perfect ‘date night’ barbecue recipe. Watch to see how you can treat the special person in your life to some barbecue fine dining!
Recipes and methods for the Potato Gratin and Red Wine Jus below.
Potato Gratin
Serves 4
Ingredients
4 Large Agria Potatoes peeled and sliced thinly (we recommend using a mandolin)
300ml bottle of cream
2 Eggs
1 Brown Onion thinly sliced
2/3 cup gruyere cheese - grated
Freshly ground nutmeg
Salt and Pepper
Method
In a bowl whisk together the cream, eggs ,nutmeg, salt & pepper.
Grease an oven proof dish with butter and start by laying down one layer of sliced potato, followed by one thin layer of onion. Sprinkle some grated gruyere over the potato and onion then drizzle about 1/3 of the cream mixture over the first layer.
Repeat the layers until the potato and cream mixture are gone, usually about three layers then sprinkle the remaining cheese on top.
Cook for 75 minutes at around 350f/180c.
As it cools place a weight on top to press the potato down. This will make it easier to slice later. A cast iron pan is a great option for a weight of you have one.
Simple and Easy Red Wine Jus
Ingredients
Olive oil
Four shallots or two white onions finely diced
400ml of red wine (We use a Merlot)
400ml of quality beef stock (We use Gault’s Beef stock concentrate)
1 handful of fresh thyme
Salt and Pepper or an All-Purpose seasoning to taste. (We use The Four Saucemen “The Rub”)
Butter
Method
Heat a tablespoon of olive oil in a saucepan then add the thyme and onion and gently sauté until soft.
Add the red wine and simmer until it is reduced by half.
Add the beef stock and simmer and reduce by half.
Add salt and pepper or all-purpose seasoning to taste.
Pass the Jus through a fine sieve, add a teaspoon of butter and enjoy.
TOP TIP: Make double, freeze into an ice tray then place in a zip lock bag for next time.
If you liked this video, then hit SUBSCRIBE to stay up to date with all our content.
Web: www.milemarker66.co.nz
Insta: @milemarker66
Facebook: Mile Marker 66 Barbecue
Tik Tok: @milemarker66barbecue
Email: contact@milemarker66.co.nz
00:00 Intro
00:20 Meet Adam from The Four Saucemen
04:35 Meal prep
09:15 The cook
13:13 Lets plate up
14:54 Lets eat!
15:56 Subscribe
Recipes and methods for the Potato Gratin and Red Wine Jus below.
Potato Gratin
Serves 4
Ingredients
4 Large Agria Potatoes peeled and sliced thinly (we recommend using a mandolin)
300ml bottle of cream
2 Eggs
1 Brown Onion thinly sliced
2/3 cup gruyere cheese - grated
Freshly ground nutmeg
Salt and Pepper
Method
In a bowl whisk together the cream, eggs ,nutmeg, salt & pepper.
Grease an oven proof dish with butter and start by laying down one layer of sliced potato, followed by one thin layer of onion. Sprinkle some grated gruyere over the potato and onion then drizzle about 1/3 of the cream mixture over the first layer.
Repeat the layers until the potato and cream mixture are gone, usually about three layers then sprinkle the remaining cheese on top.
Cook for 75 minutes at around 350f/180c.
As it cools place a weight on top to press the potato down. This will make it easier to slice later. A cast iron pan is a great option for a weight of you have one.
Simple and Easy Red Wine Jus
Ingredients
Olive oil
Four shallots or two white onions finely diced
400ml of red wine (We use a Merlot)
400ml of quality beef stock (We use Gault’s Beef stock concentrate)
1 handful of fresh thyme
Salt and Pepper or an All-Purpose seasoning to taste. (We use The Four Saucemen “The Rub”)
Butter
Method
Heat a tablespoon of olive oil in a saucepan then add the thyme and onion and gently sauté until soft.
Add the red wine and simmer until it is reduced by half.
Add the beef stock and simmer and reduce by half.
Add salt and pepper or all-purpose seasoning to taste.
Pass the Jus through a fine sieve, add a teaspoon of butter and enjoy.
TOP TIP: Make double, freeze into an ice tray then place in a zip lock bag for next time.
If you liked this video, then hit SUBSCRIBE to stay up to date with all our content.
Web: www.milemarker66.co.nz
Insta: @milemarker66
Facebook: Mile Marker 66 Barbecue
Tik Tok: @milemarker66barbecue
Email: contact@milemarker66.co.nz
00:00 Intro
00:20 Meet Adam from The Four Saucemen
04:35 Meal prep
09:15 The cook
13:13 Lets plate up
14:54 Lets eat!
15:56 Subscribe
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This this video we cover how to set up and season the Char-Griller Gravity 980. Char-Grillers new gravity feed charcoal barbecue. If you liked this video, then hit SUBSCRIBE to stay up to date with all our content. www.milemarker66.co.nz Insta @milemarker66 Facebook Mile Marker 66 Barbecue Tik Tok @milemarker66barbecue Email contact@milemarker66.co.nz
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Just picked up one of these. Is there any way to slow cook without the plate.
My spark shuts off when I close the probe. It retails for $149.00 in the states. I did find one at Scheels the other day for $65.00. This must have been a mess up on their end. I purchased it, the last one they had. Later checked my receipt and found that they charged me 149 for it, but scanned it twice. After calling them and letting them know what it happened and that I was going to buy another one for my neighbor, they are mailing me a second one for the same price and adjusting my bill. I guess lightning strikes only once. I love my spark. It’s like pulling a Ferrari out to check what temperature your meat is running.
Do you close off two of the bottom vents when you’re cooking and just use one for temperature control? Any help would be appreciated as I’m thinking of buying one, thanks in advance.
Yep that's the one. I do use two or three vents open initially to get the temperature up, but as soon as I'm close to being at temperature, I just run with the one bottom vent for temperature control.
@@SmokinOakBarbecue Thanks for the reply, I’m definitely getting one now.
I’m doing this today , for the first time too
That is the first pork filing that looks superb, i use that in Thailand, where they use minced pork that looks like caned dog food.
Just googled alabama white on ribs b/c I have some leftover from chicken. Never tried it, and i can't wait to in a few hours. Great video!
Thank you! Glad you enjoyed it
Great info, thanks! I just received mine as a birthday gift. Ready to get BBQing. Go Bucks!
Had mine for years, it's an awesome little gem, everyone should have one in their arsenal combined with the smokin stone, Can definitely do briskets and racks of ribs on it though, I've done them many times, boston butts too.
Nice review. A year on how often do you use it?
Great question. Honestly I don't think much has changed. We still love it. We don't use it as much as we did if I'm being honest, but just genuinely because we've invested in other barbecues and tend to cook at a commercial level now. But I still stand by everything I talked about or raised in this video.
Great review thanks mate, from across the ditch.
Thank you 🙏
Two years I’ve owned this grill. It’s trash. Don’t buy it. Display died Seals degraded quick Heat damper door/ slide deal warped and just gets stuck in place. Switches fail quick Overall this unit is one of the biggest disappointments I’ve ever had for a larger purchase. The only thing I dislike more than this is my Samsung washing machine.
Sorry to hear that. We personally haven't had any issues with it but can't comment on others experiences.
Really good explanation 👍
Thank you!
What kind of fire starters do you use?
We just use standard fire starters from a hardware store. By the time the charcoal is fully lit and the barbecue is up to temperature they have fully burnt out and don't impact the flavour of the food.
Looking at buying one of these but other reviews ona heat test it was reading 50f less it was 2020 test has this been fixed or is the temp still lower that what the digital dispaly says
Hi Kelvin, there is a discrepancy between the display and the actual temp on the grate. However keep in mind that there is probably a discrepancy between a gauge or display and the grate on most barbecues. The temperature is being read at one spot, and temperatures can vary across a chamber. The discrepancy is going to have little impact on your cooking, and in this case if you do find things are going a bit slower or faster than you'd like, it's only the turn of a dial to adjust it.
Amazing sauce thanks!!!
Great video team!
🙏🙏
May I ask does the high temperature burns out all the red paint/color and become rusty ? Thank you
No the heat doesn't impact the colour at all. The red will fade a touch from sun damage if you leave it out uncovered. No nothing directly from the heat of coals.
Hi! Amazing! Can you send a link for the heat deflector please?
Unsure where you are based, but this is where to buy in NZ www.bunnings.co.nz/char-griller-heat-deflector-smokin-stone-suits-char-griller-akorn-junior-bbq_p0096295
good job
What are the 2 holes for on the Jr grate?? I know they're for the optional second shelf on the larger Akorn
That's a very good question. I do not know. I doubt you'd fit a second grate in the jnr.
I agree, strange 😮
Far too small a grilling area.
It is a little barbecue and designed for smaller cooks. One thing I do to increase the cooking area is to put tin foil or a foil tray over two of the three gaps in the ceramic deflector. It just adds a little extra indirect cook space and doesn't seem to have any effect on barbecue temps or cook times.
*Me, a solo adventurer, looking at grills built for 30 people and all of their ancestors* "These are all needlessly huge" [See how different people have different needs? Now you try]
How has this held up? Is the build quality good? Thanks!
The barbecue itself has held up really well. Absolutely no issues there. I had to replace the charcoal basket after about 4 years of quite regular use. Doesn't look as shiney as the day I bought it, but it definitely runs just as well. I would recommend buying a cover if you get one. Just helps extend the lifetime.
Char Griller will not honor the warranty for the 980 Gravity. Can't directly contact Char Griller and they are very slow to respond to warranty claim. Unit went down within 6 months of purchase, Char Griller eventually said they would send replacement parts but its been 2 months and instead of grilling I'm eating "take out" chinese food. My advice, don't buy this grill unless you want to eat a lot of "take out".face-purple-crying
Loving your content. Straight and to the point. Also in NZ. Thanks heaps.
Thank you! Glad your enjoying it mate!
Thank you for your videos on the Chargrilled 980! Videos are so much more helpful than the difficult to follow manual. Loved the seasoning technique.
Glad you liked them!
Really useful video
Awesome! Glad you enjoyed it!
Great video thank you
Thank you!!
I wanted to buy this grill. I have the original chacoal grill and love it and thought this would be an awesome upgrade. I read a lot of reviews and many people have had problems with this grill because of cheap melted parts, errors that wont let them grill, incorrect temperature reading, terrible app and broken fans. I think im just going to stick to the old dumbed down version. I replaced all of the hardware on it when it was new because of cheap rivets. Its lasted me 10 years and its still 100% fine it just looks old now.
We haven't personally had any of those issues since we've owned one. The only thing we've found is that it doesn't travel so well. We'd definitely recommend Loc-Titing the screws on assembly if people are planning for it to be mobile. Other than that, it's caused no issues for us. But at the end of the day, you're best to go with the barbecue that is best for you and what you want out of a barbecue.
I have had this grill for appx 2.5 years. I have used it less than 10 times but I've only run into the following: it was built incorrectly and the hopper was put in backwards (apparently a common mistake) but not the fault of Char Griller, the ceramic plates they give you are junk and crack. A bit pricey to replace due to shipping. The app is pretty bad. Sometimes it works, sometimes it doesn't. It's a HEAVY grill. I can't imagine anyone "traveling" with it unless they had to move. Otherwise it's been good. I like that every single part is replaceable. I do miss having a basic charcoal grill simply because I think it's easier to manage and those don't require electricity.
119 dollars on sale now!🎉
Nice!
Hey! I have one of these. Just love it. Great walk through sir.
Thank you 🙏 They are great little rigs!
Great video guys, really like the no fuss way you go about it. Great looking skirt steak Adam!!!
Thank you mate, really appreciate the feedback!!
Have you got any videos planned of cooks on this be interested in how it cooks
Yeah we'll definitely be doing something there mate. We've got the next couple lined up but keep an eye out
Good review
Thank you 🙏
Are you the maker of the multi q? That things a beast! How much are they?
No I'm not the maker, but we live in the same city as the maker. Yes they are a beast!! We love them. I'd get in touch with Octopit NZ for pricing mate.
Awesome video!
Thank you mate 🙏👊
Great video, very thorough. I noticed you used briquettes instead of lump. I keep hearing lump only for kamados.... why did you choose briquettes?
Good question. Other than a handful of times, I've almost exclusively used briquettes in the Jnr and Akorn. I don't have a specific reason other than initially it was just a supply thing. Briquettes were far more available. And now I'm so used to it that I just use them because it's so familiar. I know they do say lump only, but it hasn't affected the use of the bbq or the results by using briquettes
Would never have thought to blend up that feta and cream cheese though definitely the match for lamb. Awesome. Thanks for that, gotta try it. 👍🏾👍🏾
We can confirm it is very good!!! Would love to hear what you think when you try it!
nice and thanks for sharing, what is the name of the meat cut?
It's Picanha, or rump cap which is the top part of a beef rump.
Epic Matt they look amazing
Thanks mate! They were definitely pretty tasty!
Shitt
Moosh moosh!!!!
I have heard using a high smoke temp oil such as rice bran is better for the sear then finish with tallow? Because tallow being a low smoke point saturated fat burns and smokes easily, effecting the flavor? Whats your thoughts on that?
Yep, you're right, tallow does have a lower smoke point than some oils such as rice bran oil, or avocado oil, and can burn if the pan is too hot. If I had the pan directly over the coals it may have burned but in this case, it wasn't direct so I was happy to use it. I also really like the taste of our tallow. It's garlic infused so goes well searing, especially with red meat.
@@SmokinOakBarbecue thanks, makes sense
Amazing
Thank you!
How do you increase the temp quicker?
Open the vents up. I tend not to do that if I can help it. If it over shoots it can take a while to come back down, so I just let it take its time. But short answer is to open the vents more then shut them back in as you approach your desired cooking temp.
When do these units hit stores??
They are available now through Bunnings. Special order via their website for now but I'm sure they will physically hit stores shortly. I'll do a full review video on it in the next few weeks.
I approve of your wifi name
Haha yeah I quite like it!
G'day mate, very good video and well presented. Do those grill grates make any difference to the flavour of your food compared to the standard cast iron grate on the Acorn junior ? I have the same Akorn Junior and the large Akorn and have been thinking about the grates and are they worth it. Your opinion on this would be appreciated as you compete in BBQ competitions. Btw sorry to hear about the flooding in NZ. I hope you weren't too affected. We've had our own flooding issues here in Oz. Thanks again.
No the grill grates don't add much flavourwise. They are great if you're into SCA competition steak cooking but at home I wouldn't worry too much about it unless you want the grill marks. Personally I prefer a cast iron pan with a bit of beef tallow. That gives a great crust which definitely adds to the texture! Not too affected by the flooding thankfully. The worst of it seems to be in Auckland, we're about 90 minutes south. Lots of rain but no flooding here 🤞
@@SmokinOakBarbecue thanks mate. I appreciate the advice. Also glad that you're not too effected by the rain. I have subscribed to your channel.
Cool trick with the grill grates!!! I wish I didn’t sell my last ones with my kettle. Might need to buy some new ones!!
I just got one. Sold my offset and kettle to use this. Thanks for the tips on getting to temp. There is so much value in this cooker. It comes with the warming rack, the deflector stone and even a cover. And it’s way cheaper than the egg or KJ
Yeah they are great units!
Agreed Malcom Is the OG!