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  1. It's actually 9 courses but I combined a couple courses so it's served as a 7 course meal. It was supposed to be 10 courses but in the middle of all this I forgot to cook one of the courses - oops by that time I was 1/2 a bottle of Prosecco down and well that's my excuse and I'm sticking with it - LOL. I used this guide for a full course Italian meal: https://toscanaslc.com/blog/guide-to-the-traditional-italian-meal-structure/ Here’s all my ingredients pictures. Aperitivo Antipasti Primi
    14 points
  2. KismetKamado

    Locro de Papa

    Decided to revisit South American flavors for this challenge cook. Came up with Locro de Papa - a South American Potato and Cheese Soup. Most of the ingredients are photo’d below. Some cream and milk are missing - as is some garlic. Fired up the KK for this cook. Was burning hotter on the left. Used that to my advantage. Sautéd my onion in some olive oil. Added diced up potatoes a few minutes later. Sautéed those a bit to get them started and then cleared an area in my pan to cook off my Aji Amarillo, garlic, oregano,
    10 points
  3. Made up a little baste off butter, salt, thyme and lemon zest for these. I like to keep the flavours nice and subtle when cooking things like this. Indirect heat for the tails and direct heat for the scallops.
    9 points
  4. skreef

    Taco Soup

    This is my Soup Challenge We Love Taco Soup at the Reef's House. So it was a no brainier what to make. Ingredients: Browned the Hamburger Meat then added the Bell Pepper and Red Onion. Sauteed them bout a minute or so. Then I added Pepirika, Red Pepper Flakes, Chili Seasoning, Cumin, Garlic, Oregano and Bay Leaves. Next all the other ingredients are added. Tomatoes, Tomato sauce, Great Northern Beans, and Corn. Put on Grill. 300 degrees which gave it a nice slow boil. Kept on grill for bout 2 hours.
    9 points
  5. adauria

    First Whole Brisket

    I had some friends coming over last night, so I decided to try my hand at a brisket. I had a ~12lb whole packer USDA prime brisket in my freezer, which I started thawing earlier in the week. Wednesday night I trimmed, I'd guess ~3lbs of fat from it, and seasoned it simply with lots of salt and pepper. The tricky part was estimating cook time. I decided to wake about 2 AM Thursday, give the Big Joe about an hour to get to temp (shooting for 250 F the whole time), then put the brisket on the smoker around 3 AM, which is just how it played out. I was hoping for about 12 hours to cook
    9 points
  6. The wife does good work - she designed, built, wired... Been waiting for YEARS on this thing - All we have left is a door in the middle to house a bucket of coal and whatnot... I'll probably adorn it with this and that ( coke bottle opener etc )... All I need now is a fresh turkey for Thursday !! I really dig this light fixture: Groovy pull string The main attraction: Akorn The followup: Junior
    8 points
  7. philpom

    5 course meal

    Turns out that our 25 year anniversary was yesterday so earlier in the week I started to hatch an idea and menu. We decided a full formal would be fun but while we did barrow heavily from the Russian formal table setting we did slack a little here and there. Course 1 The appetizer Broiled baguette with blue cheese topped with basil butter. Course 2 soup French onion soup with broiled baguette topped with Swiss cheese. Course 3 salad caprese salad drizzled with olive oil and a balsamic reduction
    8 points
  8. Smoked this tomahawk over pecan at 200f on the Big Joe with some poppers. Took it off at an internal of 115f and then seared it on the Jr. served up with some creamy mushroom sauce. . . . this was amazing!! cheers!
    8 points
  9. Today I smoked with oak wood a roast rubbed with coffee rub and sliced thin for baguettes sandwiches from the baguettes I baked in the morning.
    8 points
  10. Hello Kamado Gurus I decided to re-make a tomato soup, a variation of one I made last month in a pressure cooking. This time it was on the kamado. This was more of wing-it type recipe: · About 4 pounds of fresh Roma tomatoes from the farmers market · Tomato paste, a can of… · A head of garlic cloves, Can of San Marzano tomatoes · Olive oil · Fresh basil · Chicken Base, and Vegetable base. The tomatoes and garlic were roasted in the oven for about 45-50 minutes. I started the soup earlier on Octo
    8 points
  11. pesto3

    A few past cook ups

    Hi all, I don’t get on here much anymore for a number of reasons but thought I would share some recent cooks. salt, pepper and thyme wings with smashed potatoes. twin lamb racks spun on the Big Joe home made Rotisserie. chicken thighs and roast veggies Lamb Kofta curry Lobster tails, scallops and veggies. cheers!
    8 points
  12. Here we go with the Challenge Cook entry. I went for a 7 course Spanish style meal (Iberia, not Mexico) and we've just finished feeding 5 over quite a few hours. No complaints..... First up, a little Tapas selection. 36 month cured, hand carved Jamon Iberico from the black footed pigs that root for acorns on the Iberian peninsula. Proper melt in the mouth. White anchovies, 24 month old Manchego cheese and Membrillo (quince jelly made from my quince tree). Served with a nice Cava (Spainish sparkling white wine). Next, Gazpacho Andaluz. Basically fresh vegeta
    7 points
  13. hi all. I'm still very new to kamado cooking but tonight I cooked a 3lb 2oz tomahawk and I thought I'd share. Seasoned only with kosher salt and fresh ground pepper here is the result. I have to say it was awesome. Cooked to med rare. Beautiful.
    7 points
  14. This recipe makes enough for two racks of baby backs. I bought mine at Publix instead of driving over to Sam’s, my usual supplier, and was very happy with the quality. Rub: 1 tbsp. Chinese 5 spice 3 tbsp. dark brown sugar 1 tsp. salt Sauce: 1 tsp. Chinese 5 spice 1/2 cup hoisin sauce 1/2 cup soy sauce 5 cloves minced garlic 5” piece of peeled ginger root, grated 3 tbsp. honey combine all the rub ingredients and apply to both sides of the ribs. Add all sauce ingredients in a saucepan, whisk to combine, bring to a boil on the s
    7 points
  15. My local had some whole lamb rump on sale so picked it up for dinner. Kept it simple and rubbed in salt pepper and garlic. Salt on the fat cap. Skewered, and on it went. Kj settled in at around 170c to 190c. Let the internal temp come up to 58c and the let it rest. Served with some steamed veg and a chimichurri sauce. Very delish.
    7 points
  16. Fired up the Big Joe for the Thanksgiving feast! 12lb bird that was in a buttermilk brine for 24 hours. Stuffed it with apple, onion, garlic, sage, thyme, rosemary. Injected with melted butter and put on a simple rub of salt, pepper, and garlic powder. Set it on the Joetisserie with the iKamand at 325-350 and basted a couple of times with a mixture of melted butter, garlic and honey. Took about 2hr and 45min. Needless to say it was delicious!
    6 points
  17. Alekto

    Char Siu Pork Shoulder

    The debut cook for my KJ jr. 2'' thick slices of trimmed pork shoulder marinated for 36 hours in a mixture of Shao Xing, Dark Soy, Sugar, Honey Powder, Hoi Sin, Garlic, Five Spice and Fermented Red Beancurd, then cooked low and slow over a water bath for about 4 hours until it reached 170F.
    6 points
  18. dman

    CSR day

    Haven’t had Country style ribs in a long time so I grabbed a pack Friday night. Early golf and fired up the Classic around 2:15 this afternoon. Rubbed the meat, got the grill to 330 and put them on for 45 minutes or so then in a pan with onions and a really thinned out Sweet Baby Ray’s and wrapped. Took off at 5:00 pm. Outstanding! And of course you have to have dessert!
    6 points
  19. If you’re looking to do something a little different at your next BBQ, maybe give this a try. It’s one of the quickest and easiest sides you will ever make. It’s a family favourite here. Cheers.
    6 points
  20. daninpd

    Crawfish Bisque

    I wanted my last cook for this challenge to be something from where my parents came from and where I spent my last 2 years in college: Louisiana. The "Queen" of soups in Louisiana is probably turtle soup, but the king has to be Crawfish Bisque. Okay, Gumbo in all it's forms is the prince. I can find frozen crawfish tails easily and in one Wally World they have 3 lb bags of whole frozen whole crawfish. That's the start of Crawfish Bisque, whole crawfish to use the heads and shells to make stock and the tails to make the finished soup. I used Tom Fitzmorris' recipe http://www.storm2k.org/
    6 points
  21. KJKiley

    Thai Peanut Soup

    This month's challenge was inspired by our time in SE Asia. THAI PEANUT SOUP INGREDIENTS 1⁄3 cup chopped onion 1⁄3 cup chopped celery 1⁄3 cup chopped carrot 3 tablespoons chopped sweet red peppers 1 tablespoon butter 3 tablespoons flour (I used coconut flour) 1 tablespoon finely chopped lemongrass (white portion only)(I used paste) 1 teaspoon chopped red chile (to taste) 1 teaspoon ground ginger (galangal would be even better) Several dried kaffir lime leaves (or fresh, if available) 14 ounces chicken b
    6 points
  22. This month's challenge is a culinary trip around the world and is inspired by the previous months' challenges. The courses include something representing each of the prior months. We’re starting off in the (Southern) Middle East Hors de Oeuvres- Bacon-Wrapped Dates (Nothing Fresh/Nothing Frozen, Anything Goes & Five Ingredients) + Mint Tea Pre-cooked bacon Dates (preferably pitted) Pecans Stuff date with pecan, wrap with half slice of bacon; heat in oven or smoke on grill. From the Middle East we’re going to head w
    5 points
  23. PHEAD

    Hey fellers

    Been a minute. Here’s what I grilled up for dinner tonight. aloha beef grilled pineapple grilled chilies Not pictured, jasmine rice the beer is pretty good. Not as sour as I like. But it’s tasty.
    5 points
  24. Grill_Boy

    Grilll Hut

    Wife is closing in on my grill_hut, been waiting on this for years. We're actually going to build 4 similar structures around the back deck one of them being a small gas cook-top and sink, the other more oblong housing a gas powered fire pit, and another to be an all purpose potting station with quick-top-cover to double up as a place to lay a laptop or whatever. The grill hut will house my Akorn on the left and the Junior on the right with a door in the middle to hold 'stuff'. We laid pavers beneath it first and all told I think we have about $1,100 in it. Here's a few images of t
    5 points
  25. I have taken all my turkey experience and combined my best practices into a single turkey cook...
    5 points
  26. ugh. This thread is making me nauseous. Just the thought of throwing liver in the Bass-O-Matic is turning my stomach https://www.nbc.com/saturday-night-live/video/bassomatic/n8631
    5 points
  27. 2 words: Dry Brine It's the way to go - no muss no fuss no mess - yea, it was as good as it looks too ... Was a 15 pounder, smallest I could find, prefer 10-12 pounders but the pickins were slim - Took 3.25 hours... at temps around 325... final 10 minutes pushed it up to 425+ to crisp up.
    4 points
  28. Happy Thanksgiving to all the US members and families.
    4 points
  29. Oh boy... I don't want the missus givin' me the stink eye! But here's the deal. I know exactly how well she cooks. And I think this grill is ultimately gonna be hers and she may share it with you if you are nice But also I know how much you appreciate quality and you are gonna be impressed with the build on this grill. It's not a toy grill.
    4 points
  30. We had planned on having my daughter and her hubby in for some dinner tonight, so yesterday I defrosted a half-packer Brisket that I bought a month ago then trimmed it up prior to going to bed. At six thirty this morning, I got up (slept on my shoulder wrong), went outside and prepped the Akorn. Some nice Maple chunks, topped up the Fogo Super Premium, lit it up and went in for a cuppa. I pulled my beef out of the fridge and brushed a light coat of Mustard on before coating in frsh cracked Pepper and coarse Pink Salt. By now it’s seven thirty, the meat is on the grate
    4 points
  31. Three days with the New Kamado (with issues...I'ma call it my special project I think....) and three cooks so far.....tonight, ribs!Got some good back ribs and rubbed them with some seasoning salt, Tellicherry black pepper and granulated garlic. Then they hit the Kamado at about 225 for 2.5 hours with some Cherrywood Meanwhile back in the kitchen.....skillet cornbread. Very happy with the recipe. I used this one from Cafe Delites: https://cafedelites.com/cornbread-recipe/And doctored beans....saute some bacon, onions, add a can of beans, some, about a tbsp of mustard an
    4 points
  32. 8:30 Update. Don’t like the weather? Wait an hour!
    4 points
  33. I took my Chinese rib recipe and “developed” it a little further and applied it to some chicken thighs. Here’s the new recipe Rub: 1 tbsp Chinese 5 spice 3 tbsp brown sugar 1 tsp salt 1 tsp granulated garlic Sauce 2/3 cup hoisin sauce 1/3 cup soy sauce 1/3 cup honey 1 tsp Chinese 5 spice 5 cloves minced garlic 1 pkg. dehydrated ginger ( Publix was out of fresh ginger) Apply the rub to both sides of the chicken. Put the chicken in a pan uncovered in the fridge for a couple of hours. This will make for crisper skin. Combine
    4 points
  34. gotzero

    PK Grills

    I preordered the new iteration of the PKGO and I am super excited about it (more for a post-distanced future). I plan to quickly weld up a way to get some kind of diffuser plate in there. If I can make that work the Akorn Jr will probably be largely retired from portable duty. While the Akorn Jr can run ultralong low and slow cooks, it just was not the way I used it traveling, and I think the PKGO has the potential to do everything I did do better.
    4 points
  35. Wife was in Europe last year so I had my way and Dry Brined a small (10 pounder)... It was fabulous. I'll never cook one in the oven again... never. Personal notes: Built 3 Smaller piles of lump, used 1/2 cubes to light around the edges of the piles. Cook took about 2 hours 15 minutes for a 10 pounder. Coals stayed true at 350-375 ... Bumped to 390+ at the end last 10-15 minutes to crisp up skin.
    4 points
  36. dman

    Halloween treat

    Halloween. Easy meal. Beer brats! chef’s treat, not trick!
    4 points
  37. dman

    Halloween treat

    Not bad!
    4 points
  38. This one took a while. Three days in total, but it was super tasty. First off, I made up an Asian style chicken stock. Chicken carcass, star anise, ginger, scallions, onion, peppercorns and garlic. This got about 5 hours slowly bubbling away. Once that was ready, I strained it through a muslin, fed the chicken parts to the dogs and put the stock in the freezer. The next day, I made the Laksa paste. This has lots of ginger, onions, garlic, dried and fresh chillies, lemon grass and spices. The brown blocky bits in the photo below are belachan
    4 points
  39. JeffieBoy

    Turkey Male vs Female

    I don’t know about this discussion string. My wife is smaller and tougher than I am. And if you mention that to her I will hunt you down . . .
    4 points
  40. Thank you Mr. John. Yep @ckreefmight just loose a grill to the Misses. I let him think for a couple days it's his....mum's the word. Skreef is in for a steal ...
    3 points
  41. 14+ pounder, brined
    3 points
  42. Thought I would do a post on our Thanksgiving turkey, as the Keeper house this year. This morning, I spatchcocked a 13 lb organic, open range, hen turkey. I use the heavy duty model kitchen shears by Oxo. Normally this process goes rather smoothly. However, this time it was a battle. I took the turkey out of the freezer and put it in the fridge; after 3 full days and nights, I thought that would be enough time to completely thaw it. Well, most of the turkey was thawed, fresh and ready to go, the back bone and internal cavity were still pretty frozen and the organ bag was complete
    3 points
  43. My hobby is learning to master bread making. Some recent examples. Top one is most recent. Still working on my scoring as it needs to improve as you see in baguettes photos.
    3 points
  44. John Setzler

    The PKGO

    I ordered a new portable charcoal grill yesterday.... https://atlantagrillcompany.com/collections/pk-grills/products/pkgo-charcoal-grill-flipkit This is replacing my Weber Go-Anywhere portable charcoal grill....
    3 points
  45. Dude, that is one great wife! Feed her well.
    3 points
  46. Wow, we got our hands on this set of Mangalore, vintage 1950. This is a really cool set. The company started producing these in the early 30s. Made from a magnesium aluminum alloy. They produce a very even heat. The cookware comes with a 50 year guarantee. Made in the U.S.A. the company is no longer in business. Anything sold today as Magnalite is actually knockoffs made in China, imported by corningware. This is probably the coolest set we have and will live at the vacation home. They have been cleaned up but still need a good clean and polish.
    3 points
  47. here's my most recent turkey instructional video:
    3 points
  48. I just got mine 2 weeks ago. It includes heat deflector but leaves gap near the edges. No covering/case included - ordered one from Amazon that says it fits Pit Boss kamado but it's a super tight fit so make sure you get the dimensions and measure it out. I also ordered bluetooth temp probe from amazon and it's been working great. Only problem I have is that there is some leakage of air, so even if you try to shut off your grill and stop the fire, it will continually burn the charcoal at a very slow rate. But the leakage isn't too bad tho, as I am able to sust
    3 points
  49. BigSlade

    1st Roast Chicken

    Did my first roasted chicken tonight on my KJ3. Didn't exactly go as planned, but turned out pretty well. Put some chicken rub on it about 30 minutes before putting it in the grill. Started about 300 and I slowly let it creep up to about 340. I want to say it cooked for close to two hours. Pulled it off and after letting it sit for a bit, tried to cut it up. However it mostly fell apart, which let's be real is not a bad thing. My next chicken is either going to be a low and slow BBQ rub, or try roasting it at 400+.
    3 points
  50. daninpd

    Blue Corn Pozole Rojo

    I went to high school in San Antonio (that's Texas) and Mexican food, Tex-Mex food and Texas BBQ became part of my food DNA during those 4 years. This is a tribute to the flavors I tasted and learned to include in a everyday dish. I started with some blue corn hominy soaked overnight, then drained and covered with lightly salted water and cooked on the Joe (going at 300) at a fast simmer. While that was going on I took 2- 2oz packs of dried chiles (I used Guajillo and Mulato, both mild with great flavor) and stemmed and seeded them and rehydrated them in some boiling water for about 20 minu
    3 points
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