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Showing content with the highest reputation since 01/27/2021 in all areas

  1. philpom

    Miyabi has arrived.

    My kids got me a gift certificate for Sur la Table for my birthday. They said, "for a knife dad". So I snagged this guy, it feels great, very light and nimble. Now I need to cook something. Something special about Japanese blades, just knowing someone put their heart and soul in to making it versus a highly automated process.
    10 points
  2. Our local Independent Grocery had AAA Canadian Beef briskets on sale for $2.99/lb last week. As I can not let a deal like this slip thru my fingers, I picked one up. After some selective carving to remove some of the excess Fat. I mixed up a blend of salt, pepper and Barbarian steak spice, then generously coated entire Brisket. Onto Kamado set-up: XYLO Carbone lump charcoal 3 legged ceramic heat deflector with large SS pan Maverick ET73 Redi-chek thermometer Raised Temperature to 250F Installed Part-Q temperature controller 1pm Friday a
    7 points
  3. 350°f until 185°f ish Hit this with a good dose of Montreal steak seasoning and grilled indirect with hickory chunks. Sliced well, was tender. Of course the Primo performed well. Color was fantastic.
    7 points
  4. Hit my target doneness. 5hrs @ 270°. who would’ve thought? a highfalutin meal like this deserves a 32oz mason jar
    6 points
  5. AJS390

    Downed power line

    Randomly had our power start flickering like mad and heard a loud, ongoing noise, so we looked out the window to see this at the end of our driveway. It was nuts, smoke and fire are billowing up and we could hear it shorting out. It was doing that for a good twenty minutes. They finally got it shut off and after a while were able to get close and put out the fire on the ground. No idea what caused it, no car accident and it wasn't windy. Still possible a tree came down on it, but not that we can see. 20210206_190837_1.mp4
    6 points
  6. My security camera caught flash from meteor that hit somewhere in Edmonton area. Flash is near end of video. IMG_6255.MP4
    5 points
  7. Ben S

    Chicken and snow.

    Some of you know me, some of you forgot me... I do still remember how to cook, even if I don’t post often. I haven’t used this BigJoe in a while, here’s some chicken breast on the joe!
    5 points
  8. nomnom

    Posh Lamb Shanks

    Started off by getting some good colour on the shanks. Meanwhile caramelized some onions until sweat and sticky before adding raisins, Guinness, chicken stock, marmalade, Worcestershire sauce and ketchup. Added the shanks to the pot and let them cook low and slow for 4 hours. Removed the shanks from the pot, blitzed the sauce and thickened slightly. Serve with creamy mash and top with fresh mint leaves, mint oil and pickled spring onions (scallions). Slips down a treat :-)
    5 points
  9. 5 points
  10. I love the flavor created on short cooks like burgers and steaks by fat dripping into the fire. Call me odd but that's what creates the flame grilled flavor.
    5 points
  11. ckreef

    Pizzagetti Again

    Another pizzagetti cook. Baked spaghetti and meatballs topped with mozzarella and pepperoni. Meatballs started out at 6 Oz and previously cooked on the Kamado Komodo. Angel hair pasta, cut up meatballs, and homemade sauce topped with mozzarella and pepperoni. Baked on the 19" Komodo Kamado. Very filling with leftovers for today's lunch.
    4 points
  12. Hello All I have long been getting lots of great tips from this place and finally decided to register. Last name is Webber, so I come by the user name honestly I've got quite a few grills - probably not as many as some of you, but more than most of my neighbours at least Kamado Joe Jr Weber Jumbo Joe (with mini-WSM mod, so its also a WSM) Traeger Ironwood 885 Napoleon P500 (Not used in the last year or so, except as outdoor storage) Weber 26er with SnS Plus my camping grills Been getting into Kamado wit
    4 points
  13. and for what it's worth, this good smoke / bad smoke thing is blown way out of proportion anyway. If you have lit yoru fire and had it stable for an hour before you put your meat on you are good to go. If you are overly concerned about good/bad smoke, I would say that 5 chunks of any kind of wood is at least twice as much as you need to smoke a brisket. Thats a lot of smoke if thnose are fist sized chunks. I normally take ONE fist sized chunk and take a hatchet to it and make 4 or 5 pieces out of it and that's all I will use on a brisket or a butt.
    4 points
  14. This could really happen
    4 points
  15. -13DegF this morning when I fired up the keg and put on a lamb shoulder! (-25DegC). I didn’t see any need to change my normal process - Just threw in some Jealous Devil lump, a single fire starter and some bourbon soaked hickory blocks. 40 mins to get the coals going and reach 210. In my defence, it was beautifully and sunny outside, but cold - It’s not gonna get much warmer than that for the next 5 days in Calgary! Anyone done a cook at colder ambient temperatures?
    4 points
  16. After ~30” of snow last week, another 3” on Super Bowl Sunday, and an inch & a half more this morning, with only a little bit of melt in between, I haven’t seen any sign if the little guy for days.
    4 points
  17. Well it’s another Covid Friday which if you are like most of us Ontarians means stay the heck home! We have a group of three couples “The Down and Outers” who have always gotten together on Friday nights for a pizza, beer, bbq, pasta, whatever. That pretty much ended last summer. We were chatting online a week or so ago and discussed a Zoom dinner. All agreed it would be a substitute to look into. Just after that I watched John's video on prepping and cooking St. Louis Cut ribs. Game on! All agreed they would try to eat my cooking and contribute a dish to go along. This week’s fl
    4 points
  18. Just so ya'll know I have only cooked on the smoker 3 times...newbie here! Here is the latest (2nd) batch...
    4 points
  19. When high pressure lows off the coast of Cali opened a path, 4 winter storms laid a ton of snow on us. This is more snow than we have had since we have lived in high country AZ. If you have seen any of my posts, you might not recognize my cooking spot. We have been snowed in for two days waiting for a snow plow to clear the roads. I used my snow thrower to clear the drive way, so I am good to go, but there is probably 3 1/2 to 4 feet of snow in our street and the other streets in our development. I have a ram 1500 EcoDiesel 4x4. But I am thinking I still can't drive through that much snow. An
    4 points
  20. @JCASI It looks from your description as you did not wait long enough on your first cook. "(seemed like lighter smoke coming out)", whereas, your second cook "(smoke coming from dome seemed faint)". You might have needed to wait a little longer on your first cook for the smoke to become less noticible.
    4 points
  21. This is why There is a learning curve with Kamado grills. Not many people master temp control on the first or second or third or fourth try. I would recommend having a look at the pinned post in the Kamado Cooking section called "The Kamado Book of Knowledge". That is a little document I put together that will get you over the learning curve quickly and demystify a lot of notions about kamado cooking.
    4 points
  22. CentralTexBBQ

    Fire going out

    In my experience, it is because the fire was not established. You should be able to hold any temp, imo. But, if you do not give the grill enough time to actually heat soak, you're going to have problems- with either needing to open vents and resultant spikes or close vents and snuffing out immature fires. Btw, when I want to do a cold smoke (typically @ 150°), I do not allow the temp to rise above my target temp. It stays there a minimum of 45 minutes before I consider it stable. To quote "The Patriot"– "aim small, miss small"
    4 points
  23. The best kamado ? The one your using
    3 points
  24. https://www.lodgecastiron.com/shop/cast-iron-grilling-products
    3 points
  25. I thought incredulous the statements regarding cooking these at low temps and gettting them done in less than six hours. But if i learned anything from the last cook it’s that these are a different beast with a much higher fat content (giving off as much fat as a full packer brisket. So i’m adjusting my timeline. still cooking hot but going to start checking much earlier than normal. While it’s hard to “overcook” these in my opinion, I plan on pulling them just as midget beyond ribeye steak stage: with just a little chew.
    3 points
  26. Crappy video from a camera I have in my front window (glare from streetlight reflecting) but a different angle... Clip (February 22 2021 at 623 AM).mp4
    3 points
  27. Yeah, I know. I have been going down the knife rabbit hole for a while. Bought some relatively inexpensive Japanese steel and needed to start sharpening. Ordered some 1000/3000 grit whetstones and a strop from Amazon and dove in. Turned out not as daunting as it seemed. I'm still learning, but I have the tools to practice with. Just ordered a better quality knife now that I know more about steel, edge and technique. I am sure there are more knives and stones in the future.
    3 points
  28. Thank you everyone. there she is
    3 points
  29. Grill_Boy

    Blasphemy

    Blasphemy some may say - I say: I'll have another .!! The wife is vegan - so I picked some of this up as she has had one of these before at a fast-food-chain ( not to be mentioned ) and liked it. Formed 3 patties - threw them on the Akorn at about 425 degrees... cooked 3 minutes each side and pulled at 155. Package advises to cook to 160, a video I saw the dude pulled at 145... I went to 155 and they were great... If you handed me a real burger and this thing I would be hard pressed to tell you which was which. The things were bleeding... !!!
    3 points
  30. Ben S

    Miyabi has arrived.

    We can talk about deep, when you start making your own! I blame @ckreeffor starting me on this path! https://www.instagram.com/p/CIWSLTgjQ6L/?igshid=1dmjgo2aw5m7g
    3 points
  31. BBQBjornis

    Hi from Norway

    Hi, and thanks for having me. I got myself a Kamado Joe Classic III late last year. It was a nice autumn here in Norway, so I was hoping to take it out for a few runs before winter, but it took forever to have it delivered. It came just after the autumn set a brute closure for the season Last weekend, I couldnt wait for spring anylonger, So I took it out for a test. -14 degrees celcius (6.8 F). Up before daylight to get it warm. Had to use a bag of warm water to loosen the top- and bottom vents. Filled it with some nice coals. Used my time, not risking any cracks. Apple chuncks. A
    3 points
  32. Did 5 racks of baby backs on my Joe Jr for the superbowl. Turned out great. Made sure to keep some space in between the racks to allow smoke to penetrate. Spritzed the outside racks for the first few hours to stop any drying out with the airflow round the deflector. Rubbed in meathead memphis rub and glazed for the last 30 mins with a bbq sauce thinned with apple juice and whiskey
    3 points
  33. Hello All! Yesterday I cooked what is called in Russia pork neck: pork shoulder I tried last time and it didn't go well, as there is very little marbling. This one looks more or less OK, BUT - there is no fat cap. And this was something that I think created issue of drying the bottom part. As this was the 2nd time I had the issue, I put a big stainless steel drip pan and filled it with water, which didn't evaporate as I added more water once or twice, but that didn't help either. I had the meat on the grill at 270 for 9 hours, untll the internal temp got to 200, wrapped after 4.5-5
    3 points
  34. Decided not to over think it and just do the pork belly on the extender rack. What could be wrong with a little extra pork fat dripping on to the ribs. Turned out great and both finished at the same time. This was my first rib cook with my KJIII and the sloroller. Love the edge to edge even temperature the sloroller provides. Used to have to put foil under the ends of the ribs to do 3 racks on my classic II due to the heat coming out around the deflector plates.
    3 points
  35. Gardening/lawn, a bit of sailing and baking sourdough bread.
    3 points
  36. final product
    3 points
  37. CentralTexBBQ

    Baby Gone

    So I was advised by a friend to take more pics of the car. Great advice! I sent them out to a few body shops and it my suspicions of course were confirmed that there is no real structural damage and the actual cost of the repair is less than half of what the claims adjuster estimated. It been like getting teeth pulled dealing with this guy. He ignores every comment I make regarding keeping the car. And, thinks it's his job to talk me out of it instead of simply listening. Anyway, faced with the decision to let them pay off the car plus $1800 to buy a new car OR pay off the car, hav
    3 points
  38. I used johns method on a couple of t-bones last night. pulled em off just before hitting 130f tented in foil then got the grill up to temp. did 1 minute a side then 30 seconds a side for a little more color ( not a huge fan of charring) wife loved them. They were the best steaks i've made ever. first time reverse searing on a kamado and my first cook on it
    3 points
  39. JeffieBoy

    Another Covid Friday!

    The ribs were ready at 3:30. In the rush to wrap and deliver, I forgot to do immediate photos. I delivered ribs to the first house, picked up two desert packages, then delivered a meat and desert pack to the third, where I picked up two sides packages. Back to the first place and delivered sides and then on home. We heated the oven, dropped ribs and twice baked potato sides in for a quick reheat. Found a nice beer or two, set the table, warmed up the zoom connection and we all came online for two hours of laughs, future plans, sharing photos of grandkids, etc. During the meal,
    3 points
  40. Thank you to everyone for your collective assistance. Having a bit of a win today, had the grill sitting happily at 240f for the last 4 hours. Cheers.
    3 points
  41. You are definitely right about the blessed part, far more than I could ever deserve, that's why they call in Grace. It has snowed from about 12:00 noon today, although it's not dropping as much as it did previously, I am still going to have to run the snow blower over our drive way. We were so dry before these storms hit. Probably went 3 or 4 months with out a drop. I added a request for rain or snow to my prayers. Proof God listens! I did paint some today but had to really bundle up at my art table out in the garage. I tried to do the face of Geronimo.
    3 points
  42. @Rick_W You missed a prime opportunity... “Water is to float ships in, not smoke meat”. i will see myself out...
    3 points
  43. so I went to our butcher and asked for 2.5” bone in tomahawk ribeyes. He comes back out with 3 steaks that are at least 3” thick and he cut the tomahawk handle off. I was less than happy, but decided to take them anyway because they’d cook up okay without the handle. Because of the thickness, I went at 225 until they hit 115, let them rest and come up to 122 while the Big Joe III got up to around 650, then seared them off for about 45 seconds per side. Rested again and bam! Ready to go...and served them up with some Cajun grilled shrimp. Delicious.
    3 points
  44. Being just 200 miles or so away, all I can say is....
    3 points
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