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Showing content with the highest reputation since 04/14/2021 in all areas

  1. As you all may have read I got a new truck a little over a week ago. A Ram 3500. Well you can't have a new truck without a new trailer. Today we picked up our new Grand Design, Reflection 337rls Unfortunately as bad luck would have it I picked up a hitch hiker on the way home from the dealer. My TPMS did it's job and with a few roadside air refills I was able to limp it back home. I'm a little bummed about a ruined brand new Goodyear Endurance.
    10 points
  2. This was a bit of an experiment for me and it turned out very well. The idea was to have meat balls with a crispy outside and tender inside. After forming 1/4 pound balls I rolled them in bread crumbs. I cut a large onion ring for each to sit in and then tomatoes, tomato sauce, garlic and spices to the pan for a simmer sauce. The result was crispy and I had a thick rich sauce to serve with. I got the primo up to 300°f using my recent go to lump and cooked these indirect in the paella pan. Served on pasta with freshly
    8 points
  3. I came across some Persian recipes recently and thought they would fit my new (and untried) Solidteknics steel pan. I thought the pan was the right shape for the crunchy rice recipe and could pull double duty to cook the pomegranate glazed turkey meatballs. The rice recipe is saffron rice with a crunchy crust and with a layer of Barberries mixed in and is well suited to this pan. The glazed turkey meatballs worked great in the pan with the Joe cranking at 450. This was a cook with many firsts for me: the pan, Barberries and using pomegranate molasses. Of all of them, if you don't have po
    7 points
  4. Had a hard time figuring out what to do for the pick a pan challenge. Decided to use a few pans for the cook. First started off by getting a sourdough bread started. Still extremely novice at this. Mixed some of my active starter with water and added flour and salt - that’s it. Started that last night. Woke up to this. Attempted to score it. Not very good at this either. Meanwhile had the KK warming up to a cruising temp of 450 ish. Heated the top pan in the grill while it was heat soaking and topped the lower pan
    7 points
  5. Managed to achieve the perfect socarrat with this delicious Paella I have been cooking for years. Ingredients 6 chicken thighs (about 1 1/2 pounds), skinned and deboned 1 teaspoon chopped fresh or 1/4 teaspoon dried rosemary 3/4 teaspoon salt, divided 1/4 teaspoon freshly ground black pepper 2 teaspoons vegetable oil 2 chorizo sausages chopped 1 cup chopped onion 1/2 cup chopped red bell pepper 1 1/2 cups uncooked Bomba paella rice 1/2 cup diced plum tomato 1 teaspoon Hungarian sweet paprika 1/4 teaspoon saffron threads,
    7 points
  6. I was at the local butcher yesterday looking for beef cheeks and he had some beautiful pasture raised turkey breast that had to come home with me. (No cheeks : - ( ) Soaked overnight in a brown sugar chipotle brine and on to the new Little Red Dude this morning with a bit of cherry. Turkeys sammiches tonight!!!
    7 points
  7. Nothing you all haven't see before 100 times, but damn these were good. 3 hours open at around 250, some light spritzes with a mix of apple juice/ACV/Basil Hayden's Dark Rye Whiskey and then 1 hour in foil and another 45 minutes to set a light sauce. Interestingly, cooked over Weber Briquettes (instead of lump) without any smoking wood at all as a test and my wife said they were the best tasting we've had in years... Neither of us are fans of heavy smoke flavor and the briquettes alone seem to be our sweet spot. Because of the somewhat traditional kettle vent system (and the g
    7 points
  8. Cherry wood smoked Polish Kielbasa, reverse seared London Broil steak with oak wood fired steak chips!
    7 points
  9. I had some ribs in the freezer and decided that today is the day to venture into the world of L&S. After reading many threads here and elsewhere I chose to do the ribs straight at 225 without the foil method. Took a while to get the temperature dialed as it danced between 200 and 275. But all was well in the end. I used some apple wood chunk for the smoke. Ribs seasoned with Honey Hog, the ribs finished in: one with no sauce, one with BGE Carolina Tangy sauce, and one with BGE Zesty Mustard sauce. I personally have no knowledge on BBQ sauce and I just picked them at the loc
    7 points
  10. skreef

    30 Minute Yeast Rolls

    Hi everyone. Sorry me and ckreef haven't been on here in a while. Just had alot on our Plate. It's settling down now, so figure we would jump back on the Challenges. These Rolls are 30 minutes from Start to Finish including grill time. I wanted some Yeast Rolls to make even on a week night and clicked on the first recipe I saw and read it thru and gave them a try. Made twice in Oven but had to give them a go on the grill. Ingredients: Simple ingredients Mixed all up Placed in a greased pan, covered w
    6 points
  11. I think this could be my first post on here, but I've enjoyed perusing the forum for some time. I'm not new to grilling/BBQ, as I've always been a fond user or Weber kettles and gas grilles. We live in an 1890's city block in Oslo, where we had no balcony, only a shared garden, where we have a 57cm Weber kettle. This winter we had a balcony installed (hooray!), and I had really been looking forward to making food on it. However the Weber was absolutely not safe on this balcony, and it would barely fit with the side table and handles.. this forced me to look for an alternative, and I d
    6 points
  12. Very surprisingly (as she really doesn't like smoke) my wife said yesterday "Can you make pulled pork for lunch tomorrow?". I didn't need to be asked twice, so off to the local butcher for some pork shoulder. This was about 8.5 lbs. Neck end pork shoulder, blade bone left in and spine removed. I have the rind in the fridge to make pork crackling with later on. Add some Memphis Dust rub: And get the grill going. Nice full basket of fresh lump. Yeah....it was dark by this time.... I added a little bit of red oak and lit
    6 points
  13. 6 points
  14. Hi all I recently got the Kamado Big Joe III and decided to try out my first ever smoking attempt. I smoked Baby Back ribs for about 2.30 hours at ~230F using Cherry Wood without the SloRoller. As reading this forum has been incredibly helpful, I thought I'd post the results
    6 points
  15. After 3 1/2 hours at 350
    6 points
  16. I fired up the Joe with one leftover bit of hickory for a touch of smoke, and let it settle in at 350. The rolls went in first, and I eventually bumped up the temp to 375 to get the color I was looking for. I started the salmon in a pre-heated (about 550) skillet then finished on the Joe for about 12 minutes. The salsa was left over from a previous cook, but went really well with this dish, too. Finally I sautéed the asparagus with a little butter and finished with a bit of lemon juice.
    5 points
  17. Going for an old favorite of mine, but this time using the grill rather than the stove top. Obviously crab cakes would be preferred, but salmon works well as a substitute when on a budget. One pan is all you need so long as you can clean it out enough when necessary. Salmon cakes: 4 cans (5 oz. each) of salmon, well drained 1 egg Mayo Mustard Old Bay Breadcrumbs The goal is to use as little binder as possible. I probably should have used a second egg, but they mostly held up. Latkes: Follow the ingredient list on the box.
    5 points
  18. 5 points
  19. adm

    Some more Spare Ribs....

    I happened to drive past my favourite butcher for ribs yesterday, so of course had to stop in and get some. All his meat is from local animals within about 20 miles. 3 racks of meaty spares. I think you would call these "St. Louis cut"? We just call them ribs :-) A little bit of Memphis style rub They were a pretty good size.... I gave them the best part of 7 hours at 240F. No peeking apart from the last 30 minutes to add some glaze Plated up with some Vietnamese style slaw. (Off topi
    5 points
  20. My family really likes Shakshuka and it's an easy side dish to make with any meal. Although the "classic" shakshuka combines tomatoes, onions, spices and eggs the nice thing is you can really experiment and alter it any way you like - we often make a spinach based shakshuka. On weekends I make pizza in our Kamado and so decided this weekend to try a "Shakshuka Pizza". Dough, tomatoes, caramelized onion and garlic, mozzarella cheese, feta cheese, parma ham and eggs. Here's a low and high power of the pizza on a peel ready to go on the KJ: I use a round pizz
    5 points
  21. First quick trip this weekend. Currently sitting under the awning, full belly and a jazzed up coffee with Kahula, Irish cream and Makers Mark. For a bonus Monday marks 2 weeks after me and Mrs skreef's 2nd covid shot. Life is good. @KismetKamado here is the requested Mrs skreef picture along with a steak that just came off the PKGO grill. Hopefully you see this John. In the Susan picture the PKGO is open cooling down after the steak cook. Unfortunately using my smartphone doesn't allow me to tag you in posts.
    5 points
  22. Made this meal last night - usually I use boneless short ribs but the grocer didn't have any. It works well with pretty much any cut of meat because the marinade is so forgiving. The marinade and general approach are from an old Bon Apetit recipe that can be found here: https://www.bonappetit.com/recipe/hasselback-short-rib-bulgogi The marinade is pretty simple: grated ginger and garlic cloves (I use a microplane), soy sauce, brown sugar, sesame oil, rice vinegar (can use seasoned or unseasoned - i've done both and there's no difference in this cook), gochugaru flakes/powder (
    5 points
  23. Hello folks, Not new to the smoking and grilling game but new to the Kamado. Set up my new Joe last night and had my first cook this morning for Mother’s Day breakfast. The subtle hint of wood and the unbelievable crispy ness of the pancake from the soap stone was something I had never experienced before. The family agreed they were the best they ever had. Looking forward to many more cooks!
    4 points
  24. I love to bake bread. It's kinda like Christmas morning opening presents. I look forward to the surprise when I lift the lid of the cloche. For our climate especially this time of year I place my sourdough breads in the oven with the light on, overnight, about 8 hours to proof. This bread is a multigrain sourdough which includes flax meal as well as ancient grains and seeds, rye. whole red wheat and unbleached all purpose flour. I find a 100g of starter works really well in terms of performance and flavour.
    4 points
  25. For my challenge entry, I decided to take a shot at something I have been wanting to do but never got around to: Personal Pan Pizzas (plus it matches the alliteration of the challenge title, so I have to assume I will get bonus points ). I have some 5.5" cast iron skillets that I really like to use for random things, and I thought they would work great for pan pizzas. I have been extremely busy lately and hardly have time to cook anything, so I also took this opportunity to make a bunch of pizzas that I then froze for quick meals later. First I made a basic pizza dough (flour, wa
    4 points
  26. One of my very favorite pan cooks and dinner dishes. Ingredients: One shank for each person you want to feed, Usually limited to pan size, I can do four in my Lodge brazier. I cup white navy beans 1/4 cup crumbled bacon 1 stalk celery diced I carrot sliced ( I like to use baby carrots) 10 cloves of garlic 1 tsp ground all spice 1tsp smoked paprika 1tsp fresh thyme leaves 1tsp fresh rosemary tomato paste 2 healthy Tbs full crushed marazono tomatoes I like a healthy amount 1/2 cup mixture beef and chicken
    4 points
  27. More pics, including the final product.
    4 points
  28. Plated and ready to enjoy. They were truly delicious.
    4 points
  29. Hello. Thank you for all the useful replies. After several more cooks and throwing away some bitter burgers, this evening I have success to report. I was inspired by keeprovdeflame so I purchased an Eggspander basket and a half-moon griddle to try to avoid smoke from drippings. Though I really like using them, that setup alone Did not improve the flavor. Enter Adm’s comment. I think you you might be cooking too soon. I have watched a few kamado grill cooking videos. A couple of times in a row the cooker in the video, said. I usually let the grill hold it’s temperature for about an hou
    4 points
  30. I swore off buying new grills so I couldn't do that again but I never said anything about a new truck. Me and Mrs skreef wanted to get a bigger trailer (a 5th wheel) and our Nissan Titan was not going to cut it. Back in January I started looking around for a HD truck. Ended up doing a factory order of a Ram. From order date to dealer delivery was about 11 weeks. Here she is: Ram 3500 6.4 Hemi, 4x4 crew cab, short bed Laramie lv1, towing technology package, bed utility package, and 5th wheel/gooseneck prep GVWR 11,000 Max Towing 14,525 CCC 4025 GCWR 21,500
    4 points
  31. The men are preparing take-home-a-sacks for the women for Mother’s Day. So, I decided @ 6am to cook at hime instead of Church, i.e., get everything done early. So i started the roux. Last night i tied 8 chicken breasts into 2 roasts, seasoning each layer and stuffing with butter and pesto. Added , half and half, asiago and sharp cheddar cheeses to roux with farfalle and rigatoni pasta, shrimp and crabmeat for shrimp mac and cheese. Shrimp mac came off first then the roasts finished boxes with Pellegrin
    3 points
  32. adm

    Pick a Pan - Arroz Negro

    Maybe/maybe not my entry for the April "Pick a Pan" challenge, here is "Arroz Negro". Black rice with squid and prawns - oh and squid ink to make it all black. This is basically a paella - although apparently in Spain it is definitely NOT a paella for some reason. I'm not sure why. Maybe it's because it's meant to be a bit wetter and without the crusty socorrat. Who knows? Anyway....first off you need some squid. Clean it, slice it up and marinade in milk for a few hours to tenderise it a little. Sauté the squid in olive oil for a minute or two until i
    3 points
  33. @lotosmoke You have hit upon a 'problem' that I have been working on recently. It's not easy to get good crispy wings on a kamado. However, I have done my best wings to date recently and they are excellent. Step 1: Dry the chicken wings thoroughly. I do this with clean dry paper towels. Step 2: Give them a VERY THIN glaze of oil. Step 3: Toss them in a seasoned flour. You can use your old bay to season the flour if you wish. Step 4: Put the wings on a kamado that is preheated to 425-450°F. This takes 30-ish minutes to coo
    3 points
  34. I went ahead and finished them on the kamado. I recognize I'm not getting anything out of the smoke at that point, but I figured the kamado environment would be moister than the oven. And I was afraid re-heating in foil might ruin the bark. And my oven is inside, where it isn't sunny :-) Took about 4 hours at 260 to finish them. Temp went up pretty linearly, no stall. Cooked them to 196 and 198, foiled them and let them rest in a cooler, hopefully to reach 203. But i didn't want to risk keeping them in there any longer than necessary. Result was fine. Family loved it a
    3 points
  35. 3 points
  36. I did a preliminary test run on making small scale batch for recipe I designed for sourdough baguette with 10% whole rye flour for only 2 baguettes. I will be doing larger batch for 4 baguettes to be ready for my official taste tasters to be ready for Saturday morning. I weigh out 320g per baguette before shaping etc, My shaping has improved significantly from last year, but I still see room for improvement in regards to shaping and scoring. The crust was nice and crisp, crumb very good, this baguette recipe tastes very good.
    3 points
  37. Wrapping them will make them more fall off the bone. That is the way my wife likes them. I would go with less than 3-2-1. I do about 2-1-.5 and they come out the way my wife likes them. I cook my ribs for the entire 3.5 hours uncovered and they come out the way I like them.
    3 points
  38. I’ve ordered the big joe yesterday now just deciding what to cook on it first, feeling like a kid on xmas hahah
    3 points
  39. Because that would require you to remove a hot DoJoe and Pizza Stone and them place it somewhere to cool off If you're not blessed with an abundance of space, putting a 600f attachement on the ground/deck to cool while you shut the grill down is not safe nor practical
    2 points
  40. @baileybbq I have the Flame Boss 400 and 500 as well as all three versions of the Fireboard. The ONLY thing I like better about the Flame Boss 500 is that it CAN run independently of any wifi networks or smart devices. If you should ever need to run a controller without those creature comforts, the Flame Boss 500 is your best bet. Beyond that, I like everything about the FireBoard systems better. I like the software/app, user interface, and the hardware itself much better. If an extra $50 isn't a game changer for you, I would recommend the FireBoard 2 PRO since it
    2 points
  41. ckreef

    Crisp Chicken Skin

    Dry the chicken with paper towels. No oil. Sprinkle on your favorite seasoning. Cook at 400* indirect for 20 - 30 minutes skin side down then 20 - 30 minutes skin side up (actual time depends on the cut you're cooking.) Crispy skin every time. Chicken skin has enough oil you don't need to add any extra
    2 points
  42. iflyskyhigh

    FireBoard 2 Drive

    Yep. You are correct. FireBoard had me do a test. Came back fine. Must be stuff running in the background when it’s off.
    2 points
  43. Hi to everyone, I am italian but I lived one year in the USA in Washington DC. I bought a Kamado Classic II and a Kamado Joe Junior. I opened a my channel in Italy about Kamado Joe (https://www.youtube.com/channel/UCf16yySy0YUqBLaBsf6Cm5w) and a Facebook group (https://www.facebook.com/groups/1035551256932729) Kamado Joe Italy.
    2 points
  44. I agree with John and while I have not been kamado cooking quite as long as him, I have been cooking for about 6 years and have never broken a deflector. I have four of them a 13", two 14", and a 14" half stone. All of my deflectors are ceramic with cordierite and are 1/2 or 5/8" thick. I use all my full stones as both deflectors and pizza stones. I keep them clean by rotating the dirty ones dirtiest face down during a pizza cook. About 30 - to 45 minutes at 650 deg and the bottom stone comes out a nice clean chalky white. One thing I have read, but not experienced is that ceramic stones if
    2 points
  45. JohnnyAppetizer

    Short Ribs

    On sale at Whole Foods... fogo super premium Meat butter
    2 points
  46. Here are some pics of today's cook...
    2 points
  47. Yea... KJ owners are mostly unappy with paint flaking and they make warranty claims over and over to get new kontrol towers (or whatever else is flaking) just to have it flake again. I love my kontrol towers. They look like they have been rode hard because they have. My grills aren't prom queens and they never will be. They are always gonna look like they have been worked hard. Most people who spend this kind of money on grills want them to look pretty too and that's a problem. If you want a prom queen, that Komodo Kamado should stay on your radar.
    2 points
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