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Showing content with the highest reputation since 07/02/2021 in all areas

  1. Shortly after the Covid pandemic hit, even though I had never painted or had any art classes, I started painting rocks and leaving them around the neighborhood, in hopes of maybe lifting my neighbors spirits when they found them. I started with cartoony images and posive statements, I picked up river rocks at a local landscape yard for $3.00 a 5 gal bucket and have continued painting, even as the Covid threat has diminished. I put an art table in the garage, and usually spend some portion of the day out there painting. I started off painting simple images and then the birds and animals I saw on our property behind the house. Probably due to the south western heritage of where we live, lately, I have been painting old historical black and white photos of Indian chefs. Here's one I painted of an old man wrapped in a blanket in black and white to match the historical photo.I am finding that Painting is a lot like kamado cooking, in that, the more you do it the more you learn and the better and more confident you get. You can't eat the paintings, but making them certainly gives me a "pleasure in the process" similar what I feel when cooking on my Egg.
    13 points
  2. Tonight's Dinner ribeye, cabbage and brussels sprouts
    11 points
  3. Originally I was going to cook some ribeye steaks and scallops for Father's Day, but fate (see below) had other plans. Those items were given away or repurposed, and I had to wait until last night for a second chance at my Father's Day meal. In the interim, I found a piece of tri-tip at the grocers and thought I'd try something out. Menu: Braised Tri-tip with Parmesan Cream Sauce Pan-Fried Scallops Garlic and Rosemary Potatoes Grilled Seasoned Asparagus The meat was seasoned with salt, extra pepper, and paprika, then seared. Then two cups of Marsala wine and one of beef broth were added, along with chopped garlic, bay leaves, and rosemary and thyme sprigs from the garden. I cooked it for about 40 minutes with the lid off to grab extra flavor, then closed it up for the remainder for about 4.5 hours of total cook. When it was done, I pulled the very tender meat out to rest and cooked down the juices to concentrate the flavor. When I chopped up the meat the pieces went back in this concentrate. The cream sauce was just heavy cream, butter, goat cheese, parmesan, oregano, and basil flakes. The potatoes were cooked with a stick of butter, chopped rosemary, and garlic. When the meat was pulled off the grill, the foil pack of the asparagus went on. When the potatoes were done, I removed them to a bowl, then I ramped up the grill temp to cook the scallops in the potato butter. Should have gone hotter for a better sear, but time was getting tight. I was very happy with how everything turned out, the cream sauce especially. It paired great with everything on the plate. And now for what could possibly cause me to cancel Father's Day with my wife and son? Well, this little princess decided to gift herself on the 20th for a surprise gift Father's Day morning, a bit earlier than we were expecting. Her appetite is nearly insatiable, so it won't be long before the problem of what to do with the pulled pork leftovers takes care of itself.
    10 points
  4. Brick Pig

    KJ Jr. Burgers

    My wife and I were craving burgers, so of course I decided was going to throw some on for last night's dinner. Then I remembered I had some hot dog buns I needed to use, so I put out some 'dogs. Which, in turn, made me start thinking about making some hot dog chili. And my favorite thing with chili is slaw. And then, what's a burger and dog dinner without fries? Before you know it, I spent nearly the whole afternoon in the kitchen. (Not a complaint; just a statement of fact.) Completely forgot to photograph the chili. The "fries," coated in evoo, kosher salt, and rosemary. Roasted in the Jr. for about 45 minutes at 400F. Forgot to get a pic of them on the fire. Slaw made and meats prepped. Coming off the grill One big messy plate of tastiness.
    10 points
  5. July didn't start out very well for me. I decided to do a cleaning burn on my KJC July 2. I had started the cleaning burn and then about an hour into the burn something made me look at the base of my KJ. Here is what I found: I immediately shut down the fire and any plans to cook over the weekend. I still haven't ordered a warranty replacement since I'm not sure how I would get it from my driveway to the deck. I was also unsure of my ability to take the old top off and replace the bottom with the new one and reinstall the top. I also was unsure how long I would be without a grill before the replacement arrived. Therefore, I began researching alternatives. I was looking at possibly getting a Primo grill. I found two places near me that sold Primos. One had sold its last Primo and was going to start selling BGE's. The other place was closed on Sat, Sun, and Mon due to the July 4 holiday. I saw an ad for Ace Hardware, who offers free delivery and setup. I visited my Ace Hardware on July 5 and purchased a BGE, unfortunately they were unable to deliver it until July 15. Another week and a half without being able to grill. My wife commented that she didn't realize how dependent we were on the grill. On July 15, I received my new grill and got it set up. I even paid the guys who delivered my new grill to move my KJ into the garage. I then began the process of getting the grill ready to use. This included taking the KAB and D&C from my KJ and putting it in the BGE. They fit like they were made for the egg. Time to fire it up. I did some different cooks to get used to how it handles and how to control the temperature on the new grill. Some of the cooks were hot dogs, cheese burgers and corn on the cob, and baby back ribs. I was at my local grocery store and they had some beef short ribs. I decided that this would be my cook for this challenge. I seasoned up the ribs and then started the grill to cook them low and slow at 225. I was worried that I might have waited too long to start the ribs so that we could eat at a reasonable time. The grill held the temp nice and steady for the entire cook, which took about five hours. This has been a long-winded post at the beginning, but I was celebrating my new grill and my first attempt at cooking full sized beef short ribs. The ribs came out great.
    7 points
  6. This was my attempt to reimagine Tacos Dorados de Birria on a Kamado. I slow cooked beef short ribs (with a mix of salt, pepper, paprika, and celery seeds over a binder of mustard) at 275 until probe tender. In the meanwhile, I made a consommé with beef stock, yellow onion, fresh garlic, chipotle peppers and adobo sauce, and fresh cilantro. I blended the mixture and placed in a 5 qt dutch oven. After smoking the beef short ribs, I slow cooked them in the consommé, also on my Kamado. I put my dutch oven on my spider accessory over direct coals (middle rack of divide and conquer). The temp was about 300 but I cooled it down to about 250 after a few hours. It was too spicy, so I poured in a can of coconut milk, which tamed the dragon. Sorry I do not have pictures of the process, but as you can see, the slow cook did not ruin the smoke ring.
    7 points
  7. Today's brisket turned out to be the best one I've ever made. I have only done 4 at this point, and there was always something I didn't like about it. Cooked it bare to 165 Pulled it, wrapped in parchment paper Cooked it wrapped until 205 Let it rest on the counter, wrapped, for 1 hour That's pretty much it!
    7 points
  8. I've been on vacation this week so today I decided to do a couple slabs of ribs and a few beef short ribs. The baby backs were pretty big so I cut the slab in half to see how they'd turn out. The big meaty portion was a little dry but the rest of the rack was pretty tasty. Anyway here's a few pictures of the finished product. Not sure what the deal is with the pictures being sideways.
    7 points
  9. I hadn't cooked on my Vision S-Series Professional in well over a year! The cart got kind of sketchy and I was storing it in my garage between cooks, so I didn't want to roll it around and risk collapsing the cart and shattering my ceramic. Unfortunately, and fortunately, the deck on my house started falling apart and we had to have it ripped off and replaced. We decided to have it rebuilt larger, and enclosed! I have a little area for my cooking hobby which I finally got set up this Friday. Then yesterday (Sunday), I fired up the kamado and threw a chicken and some mac n' cheese on. I'm looking forward to getting back into cooking on my kamado!
    6 points
  10. I joked earlier this month in the challenge discussion thread that I would have to quit my job in order to have something to celebrate, or the time to celebrate it for that matter. I guess if I can’t celebrate quitting my job, I can celebrate still having it here 18 years later from when I started - surviving several major downturns along the way - and last years shop shut down as well. Had a simple, but very late night cook on Saturday night before an 8 hour trek on Sunday to spend this week working from North Dakota. Figured it was do or die time if I was going to get a cook in. Nothing wrong with eating at 10 pm, right? Fired up the Big Joe since we are in summer season and hang out on the lower patio. Some simple roasted potatoes going on. Added some green beans once they started getting closer to being done. Then a couple of steaks going on. The husbands plate. I wasn’t really thinking and didn’t snap a picture of mine. Figured I would let the Big Joe burn off overnight so I could thoroughly clean it in the morning before heading out. Underestimated the amount of coal and vent settings and throttled it back too much. It was still cruising around 250 when I got up. Oh well, at least I’ll have a project to do when I get home this weekend.
    6 points
  11. These were on sale for $15/lb. I had them on the AKORN with a few chunks of Hickory until they hit about 125 and moved them to my Weber gasser that was cranked up for a final sear. Pulled them at about 145 and let them sit for 10 minutes. They were good but I'm still calling them a novelty...you're paying for a lot of bone.
    6 points
  12. ckreef

    Camping and Pizza

    Here is the results from my first try with the CampChef Artisan Outdoor Oven. A couple pizzas for lunch. I followed the King Arthur Artisan Pizza Dough Tutorial because that is almost fool proof. Very pleased with the results especially for first attempt with the oven. Pepperoni and green peppers. Sausage, pepperoni, green peppers, and jalapeño. The bottom crust and crumb. An awesome addition to my camping arsenal and I can't get in trouble for buying a new grill since I already had the CampChef and this is just an accessory - LOL
    6 points
  13. pesto3

    Bacon on the Big Joe 3

    Home made, no nitrite bacon on the Big Joe 3. Smoked over hickory at 260f for just under 3 hours. .
    6 points
  14. Heuer

    My First Pork Shoulder

    We were hosting our village wine tasting group on Saturday so I decided to go for pulled pork to help feed the 16 members. Slightly daunting but with the comfort of John Setzler's Book of Knowledge to hand i gave it a go. Started with a 10lb pork shoulder from our excellent local butcher, trimmed about 1lb of fat and dry cured it for 12 hours. I then made up some of Meathead's Memphis Dust rub and covered the joint in it. Started the KJ Classic at 7pm with a full bowl of KJ Big Block and three large chunks of pecan. Meat went on at 8:30pm at 225F monitored by the Flame Boss. Back up at 7am I was delighted to find the FB had maintained the temperature perfectly and the internal meat temp was 160F so I upped the pit temp to 250F. As we were due to eat at 1pm my wife went into 'cat about to give birth mode' despite my continued reassurance of "John says ..." and "John's got my back". Meat hit 174F at 10am and I wrapped it in foil until it reached 203F at 11am with perfect probe tenderness. Into the coolbox for an hour fifteen and then pulled it. Cooked to perfection and superb flavours enjoyed by all. Much wine was tasted and the last guests left at 11:30pm, a full 11 hours later! Many thanks to John for the inspiration. Forget the 'Texas Crutch', you need the 'Setzler Crutch' for success!
    6 points
  15. So I brined it for about 5 hours, rubbed it with olive oil, and then salt/pepper, and garlic cooked at about 400 for an hour and a half. Family said it was the best chicken they have ever had.
    6 points
  16. Time schedule very compressed so not worried about my usual color or the flavor profile tweaking that I normally do. Anyway, 2.5 hours to get some smoke on 25 lbs of drumsticks and thighs and 5 lbs of polish sausage. Got er done with 15 minutes to spare. now to prep for tomorrow’s cook.
    6 points
  17. Last August my oldest daughter, her boyfriend and their dog piled into their Honda CRV to drive across the country to Philomath Oregon, where she is in grad school at OSU, probably for the next 5 years or so (PharmD program). We didn't know when we would see her again, first Thanksgiving came and went, then Christmas, and the pandemic not letting up. Finally this month my wife and I and our youngest daughter flew over to Oregon. It was a wonderful 10 days, and every day was a celebration. The last three months before she left, my daughter had taken 'lessons' from me for on how to use the Akorn. How to light it, control the temps, etc. She wanted to learn how to cook all her favorite things that I cooked for her. Within three weeks of arrival last year she and her boyfriend were proud owners of an Akorn Kamodo, and have been using it several times a week since. So I planned to do this cook with her when we visited, a family favorite of grilled chicken thighs and cheesy hasselback potatoes (from John's Kamado Joe video ) We started off with the potatoes, as we wanted them on the grill for an hour before we put on the chicken. I'll refer you to John's video as it has more details. We loosely followed it with what we had (red and russet potatoes, heavy cream, lots of parmesan, cheddar, onion). We baked it in the pan we gave her at Christmas, she had wanted a nice ceramic pan just for the grill. After an hour we took off the foil and put on the chicken thighs, dusted with her favorite rub, Tsunami Spin from Dizzy Pig. Rounded things out with some green beans and sourdough bread. Here is her grill setup, small deck with room for her grill and a potted garden: Potatoes ready to go on: Chicken ready to go (Cora approved of them): Tending the grill: Almost ready: Table is set: Dinner is served Link to Johns You tube video (https://youtu.be/hoyiDbk3F_k)
    5 points
  18. Butcher has some beautiful pasture raised tied lamb legs that I could not pass up. Dry brined over night, doused with EVO2 and a light coating of Lebanese 7-spice (Allspice, cinnamon, black and white pepper, cloves, nutmeg, fenugreek, ginger, and coriander. Yes, it’s 8, but that’s the version I was given LOL). Next time Persian using adveih. Roasted in oven 15 minutes at 450 with the fan on to set some color and the into Big Red at 350. 1:45 later it was 135 and on its way to a perfect, tender, and succulent 140. GF quinoa tabbouleh, house made tzatziki, good feta, vine ripe tomatoes, soft nan bread, and an earthy Red Mountain Syrah. Happy Sunday all.
    5 points
  19. cook for a friend in town through Tuesday to take back Georgia way. On @8am, cooked @275°, off @3:15pm. Resting to pull later.
    5 points
  20. Over the last 9 months, I have been learning to appreciate good bourbon and whiskey. This one was a perfect wrap up to a great day of hanging out outside and doing a lot of cooking....
    5 points
  21. The st louis ribs are done and I have to admit they're the best I've ever cooked. Still waiting on the beef ribs but I'm getting ready to hang a ribeye on it and see how that turns out.
    5 points
  22. Heres a few more This one used the photo that they modeled the costume for Johnny Depp's Tonto character on using a crow in the headdress.
    5 points
  23. Beermachine

    Peri Peri Chicken

    If you haven't tried this you need to. Nando's is a South African franchise that makes this. This was my first try. So good.
    5 points
  24. So today was motorcycle chicken...
    5 points
  25. CentralTexBBQ

    Cooking For Family

    Celebrating the 4th on the 5th. So, up at 6:45 to prep the grill. Had to work out logistics to get everything ready so set the grill @ 300°. At 8am out in 3 slabs of St. Louies, and mild and hot Chicago style italian sausage. removwd italian sausage and out on all beef hot metts. next came 6 halved chickens followed by burgers. and finally a steak for my brother in the soapstone. my brother yielded the grill and provided the sides instead (greens, mac and cheese, baked beans with Canadian bacon, potato salad topped with boiled egg, deviled eggs, cole slaw). Meats and sides were all fantastic.
    5 points
  26. Ok, 10 pound Butt, right at 275 degrees for 9 ish hours, consensus is it was better than the first one! YAY!
    5 points
  27. Panchango

    Beef Back Ribs

    Wanted to do some ribs on the grill this weekend. When I went to the market, pork baby back ribs were insanely priced. I picked up a cryovac package of two racks of beef back ribs for less than a single rack of the pork baby backs.... I have done short ribs a few times, but this is the first time I have done these and was expecting about 5-6 hours, but they finished in 3 (250F with cherry wood smoke). Wrapped them in foil, in a towel, in a cooler and kept them warm for a few hours until it was closer to dinner time. They turned out really well and I definitely grab them again. Enjoy your day.
    5 points
  28. A.O.

    Dinner tonight...

    Yum, all turned out real well and a splendid dinner was had...
    4 points
  29. 4 points
  30. I picked up an Oklahoma Bronco Pro yesterday and decided to try a couple of beef and st louis ribs. I'm about 1hr and 45 minutes into it at 290 but so far it's looking pretty good. It smells like I'm grill steaks.
    4 points
  31. 4 points
  32. Thank you very much, I actually gave #3 to my barber who has a western themed shop, because she really liked it and thought it would add to her space. . As far as selling art, I have had a number of inquiries, but I don't really understand artistic property laws very well. I know I can paint images in the public domain for my own pleasure, but when I market my paintings of them , I am thinking that's different ball game. You know, stuff like who actually owns the picture I used as a subject for my painting, etc. Also I don't really want this to become a job or something I have to do. I just want to paint what I want when I want to. I leave paintings hidden around town, on trails, and such just to give people enjoyment
    4 points
  33. 4 points
  34. I'm going to cook my second ever Boston Butt today, I have my daughter here, sister and brother in law are coming and they want food!
    4 points
  35. The payoff…cooking for thr GF’s family. 8 pound butt, b4 and after.
    4 points
  36. I cooked baby backs for the first time on my KJ Classic 3. I normally cook ribs in my Pit Barrel because it cooks hot and fast plus I can hang 8 racks at once. But I wanted to see how the KJ would do. I followed a Chef Eric recipe from the KJ channel, but used my favorite rub (Meathead’s Memphis Rub + jalapeño powder for a kick), laid down some Mike’s Hot Honey in the wrap, along with mustard, butter and more Dust. Flavor was great, but ribs truly fell off the bone - way too “soft” for my taste. I cooked using a dome temp of 300° and had 2 racks on the lower grates and 1 rack on the extendor grate, using the Sloroller. I had ambient probes on both grates and each read roughly 325° during the entire cook. I’m wondering if I ran it a little hot? All in all, a nice 4th of July dinner (wife added baked beans and dirty rice), combined with great weather and a cool swim!
    4 points
  37. Unlike most other years, no guests. Just Smashburgers for the two of us. Hidden by cheese, bacon and condiments....
    4 points
  38. Put a Boston butt on this morning around 7, my second, hope it turns out as good as my first. Salt/pepper/garlic and a little brown sugar is my rub of the day.
    4 points
  39. Yesterday, my son had some friends over, and they asked for ribs. I had to do a rush job on them, but they turned out fantastic. Last night, I threw a brisket on for tonight. It's currently wrapped in parchment paper, finishing up.
    4 points
  40. I'll tell you exactly what is going on here: People spend too much time worrying about smoke. Period. Here's what you need to know: 1. Less efficient fires, such as those in a stick burner, tend to produce better flavored food when in the hands of a pit master who knows how to run the system properly. 2. Kamado fires are more efficient by nature. They do not use as much air. So.... You can't really compare the fires from a stick burner to a kamado. They are totally different. A qualified pit master who is using a stick burner is using 100% wood to run that fire. No charcoal. THAT kind of fire MUST be a small, hot burning fire in order to cook the food. That visible flame is REQUIRED to burn off the volatiles in the wood that would OTHERWISE make horrible tasting food. When you are cooking in a Kamado, you are cooking with charcoal that has ALREADY had those volatiles burned off. So, it's OK to have a more efficient slower burning fire. Where you get into trouble in a Kamado is when you put your own smoking wood in that charcoal. That wood is going to SMOLDER in a kamado. TOO MUCH of it will make your food taste BAD. A small amount of it will NOT make your food taste bad. Your choice of charcoal in your kamado makes a big difference also. SOME charcoals are not as fully carbonized as others. The ones that are fully carbonized such as Rockwood and Royal Oak are the cleanest burning charcoals I have ever used. Stuff like fogo, kamado joe, and jealous devil are less carbonized, which means they produce a bit more of a smoke profile on their own. When I am using those coals, I tend to NOT add ANY smoking wood to my cook and everything comes out perfect. It's all in the experience.... You can get amazing cooks out of whatever smoker you have once you understand its personality.
    3 points
  41. Saturday was wing night. Tossed whole wings in soy sauce and a splash of sesame oil and then coated and tossed in Memphis Dust rub and let them marinate for a few hours. Sweet corn from our favourite farm was finally ready so we made the 30 minute drive over to pick up a couple dozen for dinner while the wings chilled out in the fridge. Fired up the LG and brought it up to 325, and put a nice chunk of local black cherry in for good measure. While the kamado was pre-heating I completely made up a glaze/sauce for the wings from my imagination. About 1/4 cup brown sugar, 1/4 cup honey, 2 garlic cloves, about 3/4 of a jalepeno finely minced, teaspoon or so of SPOG and another splash of sesame oil. Threw the wings on direct on the second level for probably 20-25 mins, flipping regularly. Once they had a good colour and crisp skin I tossed them all in a big bowl with the glaze to coat evenly and then put them back on to caramelize for another 5-6 minutes watching closely so they didn't burn. I had also bumped the temp up to about 375 at this point with all the lid opening and closing and I opened the vent just a bit to finish them off. I dropped them back in the bowl and tossed them about again to get that final sticky messy wing coating and served them up with that fresh sweet corn and parmesan-herb oven fries. Fall off the bone and just the right amount of sweet and heat for everyone. Wife and kids said they were the best wings they've had.
    3 points
  42. I miss the good old days when brisket was a challenge. I’ve mastered this cook. The bigger challenge involves thinking how to shake things-up. What unique things are you guys doing to shake up your presentation. What can be done aside from making brisket sandwiches.
    3 points
  43. I grilled chicken thighs today, and the skin was crispier than usual. Several weeks ago, I made Chinese roasted pork belly (siu yuk). If you search for crispy pork belly recipe, most of the recipe/video will tell you to poke the skin. The skin would blister, and very crispy. I tried without poking, and it did not work. The skin will blister better with more tiny holes. I thought this may work with chicken. As usual, I left the chicken uncovered in the fridge, and used baking powder (Kenji Lopez's tips). This time, I poke the skin. It turned out well. I smoked slow at 230F, and then cranked it up to 400F, and do a very quick direct grill, just 15/20 seconds. I am almost happy with the result, the chicken thighs were moist with crispy skin. I wish I poked it more.
    3 points
  44. Since I was able to conquer my hatred of brussels sprouts by learning how to cook them in a way I liked, I decided to apply the same logic to sweet potatoes and see what I could come up with. Round One testing proved to be successful. I am back in trial and error mode here and I feel like one or two more minor tweaks to this particular process will produce perfect results.
    3 points
  45. Given the above depiction of events, I would fully expect the brisket to be 100% ok.
    3 points
  46. First beef rib is finished. Internal temp was 205 but seemed a little fatty. Overall I'm happy with the results. I just put the ribeye on.
    3 points
  47. This may be the target you need to shoot for. And I need your recipe for tannerite!
    3 points
  48. So not a random "pic" but a little video of my back yard.
    3 points
  49. Yes... it was fun... i had a great time doing it
    3 points
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