Jump to content

Forums

  1. Introductions

    1. Introductions

      New Users: Please Introduce Yourself!

      37,419
      posts
  2. Kamado Cooking Challenges

    1. Kamado Challenges

      Kamado Cooking Challenges open to the public!

      4,265
      posts
    2. 14
      posts
  3. Announcements and Information

    1. Announcements / Site Suggestion

      This forum will contain announcements from the site and is also a place for you to make comments and suggestions on the site.

      5,477
      posts
  4. General Discussion

    1. 218,015
      posts
    2. Accessories & Product Reviews

      This forum is for the purpose of posting product reviews and discussions of gadgets/accessories for outdoor cooking.

      20,353
      posts
    3. The Cooler

      Non-Cooking Related Discussions

      54,236
      posts
    4. Sales, Bargains, and Giveaways

      Post information about Sales, Bargains, and Giveaways here...

      14,769
      posts
    5. Guru Classifieds

      Got something bbq/grilling related for sale or want to buy?

      526
      posts
    6. Charcuterie

      The art of curing and smoking meats and sausages

      1,048
      posts
    7. Dry Aging

      Dry aging your own meats at home

      1,214
      posts
    8. Kamado Pizza and Baking

      The art of pizza, bread, and baking on the Kamado grill!

      6,990
      posts
    9. Sous Vide Cooking

      Sous Vide cooking goes well with grilling!

      1,834
      posts
    10. 7,742
      posts
    11. Do-It-Yourself

      Building / fabricating something? Discuss it here!

      8,453
      posts
    12. Healthy Lifestyles

      A place to discuss health, fitness, and healthy lifestyle options, including food!

      1,333
      posts
  5. Talk About Your Cooker

    1. Char-Griller AKORN Kamado / King Griller

      Only for discussions about the Akorn Grill and Specific Features

      34,994
      posts
    2. Vision Kamado

      Only for discussions about the Vision Grill and Specific Features

      14,287
      posts
    3. Kamado Joe

      Only for discussions about the Kamado Joe Grill and Specific Features

      39,000
      posts
    4. Big Green Egg

      Only for discussions about the Big Green Egg and Specific Features

      2,932
      posts
    5. Primo Grills

      Only for discussions about the Primo Grill and Specific Features

      3,767
      posts
    6. Komodo Kamado

      Only for discussions about theKomodo Kamado and Specific Features

      5,604
      posts
    7. Grill Dome

      Only for discussions about the Grill Dome Grill and Specific Features

      263
      posts
    8. Blaze Kamado

      Only for discussions about the Blaze Kamado and Specific Features

      126
      posts
    9. Pit Boss Kamados

      Only for discussions about the Pit Boss Kamado and Specific Features

      3,293
      posts
    10. 54
      posts
    11. Big Steel Keg / Bubba Keg

      Only for discussions about the Big Steel Keg and Specific Features

      558
      posts
    12. Saffire Grills

      For discussion of the Saffire Grills line

      232
      posts
    13. Bayou Classic Cypress Grill

      Only for discussions about the Bayou Classic Grill and Specific Features

      264
      posts
    14. 2,272
      posts
    15. Non Kamado Cookers

      Discuss your non-Kamado cookers here...

      7,171
      posts
  6. Recipes

    1. 852
      posts
    2. 778
      posts
    3. 36
      posts
    4. 976
      posts
    5. 800
      posts
    6. 309
      posts
    7. 201
      posts
    8. 409
      posts
    9. 792
      posts
    10. 593
      posts
    11. 331
      posts
    12. 407
      posts
    13. 506
      posts
    14. 301
      posts


  • Posts

    • I lump alcohol in with carbs.  I figure I can have a little pasta or a few beers.  Of course limiting alcohol is the best plan of attack.   I don't do vodka often, I enjoy some beer while out in the yard, a gap vodka can't fill for me.  Don't get me wrong, I also love a frozen drink at pool side.
    • That might be what I end up giving a try.  Thought the skewers would give a better all around cook, but can't find any that fit.
    • I also add a tiny bit of lemon juice to the olive oil.
    • You need to try it, drizzle with a little olive oil, sprinkle with a little salt/pepper/garlic and then a little parmesan when it comes off.
    • I had a similar issue that developed a after a while and similarly only spotted it when I started a cook because smoke was coming out between the lid and the body.  The problem I had was caused by one of the metal bands becoming a bit loose and the lid shifted when it was lifted up. To fix the issue I closed the lid and loosened the big bolts that tensions the steel bands on the lid a bit more to enable the lid to sit flush on top of the body.  I then tightened the band back up.  That fixed my problem.  
    • Yoder how did things go? Well I hope.   Told my wife I read that the Average female spends 17 years on a diet. Yeah, most men too in some fashion.   I am down  some weight but the way I see it, at 57, there is no more time to regress, as I wish, I knew, what I know now, about weight and diet.   M.
    • I picked this tip up years ago and my family loves it. I cook a Christmas PR every year like this. 250 indirect over a stone wrapped in foil. and do not sear it prior to or at the end of the cook, I pull it when a center middle probe reads 125 deg.  I use a rub made of minced garlic, coarse sea salt, cracked pepper, Spanish smoked paprika and crushed Juniper berry. I slather the PR with plain French's yellow mustard prior to a  liberal sprinkling of my rub. The mustard holds the rub in place and helps form a nice thick savory  crust. (Once the PR is cooked I can not detect a mustard flavor, just savory beef). Turns out great and most importantly my family loves it, actually to the point where they won't let me cook anything else on Christmas.    I buy a whole Prime Rib and cut it into a 4 or 5 bone roast. Cutting the rest into thick steaks to use during the new year. I like both boneless and bone in and get what ever I can find available each year. If I manage to get lucky and find a bone in, I cut them off when trimming the roast and then tie them back on prior to the cook. I place the bone up so the fat and connective tissue when it renders drips over the PR. After the cook, just snip the strings and slice away. Best of both worlds.  This is my minced garlic, coarse sea salt, cracked pepper, Spanish smoked paprika, Juniper berry rub Once the roast is slathered with yellow muster I sprinkle on the rub This is what it looks like just before I pull it . By the way the aluminum foil ball holds a whole head of garlic slathered in olive oil, herbs and spices to use as an edible garnish. You can see in this pic that the mustard turns out a pretty nice crust. Happy Cooking, friends.   
    • Great looking meal!  It’s no surprise Bruce Wayne approves.     One of these days you’re going to talk me into that grilling lettuce thing.... maybe. 
×