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    • John Setzler

      $3 Plate Lunch Challenge!   01/16/2018

      Don't forget to participate in this challenge!!!    


Popular Content

Showing most liked content since 12/17/2017 in all areas

  1. 14 points

    17 and Counting

    As for the 17.... Nope, it’s not kids..... and though some of you might find it hard to believe, it’s not Kamados either.... 17 years of marriage today for my husband and I... to each other I might add. Lol. And the best best part is... we both forgot until mid morning. He pointed at me and said “a ha - you forgot too!” And I immediately knew what he meant. 17 years ago, I’ll never forget him looking at me after we finished the marriage license paper work, standing there at the courthouse, and telling me “now you hold on to that receipt in case we need to get our money back”. Ah, the memories.... So, we decided to do a nice meal as our impromptu gift for each other. I ran to the store and splurged. Tomahawk Ribeye and lobster tail for him. Prime New York Strip for me. Since we had so much food we decided to spread out the meal over the course of the day. Had salads mid afternoon Then grilled spinach artichoke ravioli with a jalapeño artichoke dip for an early evening app My husband had his lobster tail while I was doing the sides And then on to a late evening dinner... His ribeye And my plate And sadly, 17 years is not the Komodo Kamado year apparently... Maybe it’s 18.... I hope!
  2. 13 points

    Flat Iron Steak Dinner for $3 bucks

    This is my $3 plate Challenge Entry Flat Iron Steak, Potatoes w/Au-Jus and Greebeans w/ Pearl onions I wanted make what I consider the best of what you can make for $3 a plate. I wanted Steak so the hunt was on.. So lucky me found a great price for Flat Iron Steak. Now mind you, Flat Iron is def not your most high end but with the right marinade and seasonings it was great, not to mention how good md rare Steaks are on a grill. First my receipt Spent $8.92. 3 people for $9.00. Whew! That was close Used half of the meat. Next my marinade ingredients I marinaded the Steak for bout an hour in the fridge. Raging coals, 3 mins a side on the Akorn jr. Next I got my Greenbeans with Garlic and butter and Pearl onions in the oven Then on to my Steamed Potatoes. Steamed them til tender then cooled. I Mashed them down and fried them in Ghee. (sorry no pic) This is my Plated shot. I place the Potatoes, layered my Steak and topped with Greenbeans w/Pearl Onion and I spoon the savory Au-Jus. This was a super surprise.. The Au-Jus work so well with everything. Thought it will be hard to eat good for $3, but I prove myself wrong. I would do this again.. Maybe next time, more of it tho. Thanks for looking
  3. 12 points

    Snapper and scallops on the Jr

    Fired up the Jr today for an absolute seafood feast for lunch. I’ve added a link to little video. Then, I left it going for the rest of the afternoon (added a few extra chunks of lump) and cooked up some dinner. Sausages, hasselbacks and Moreton Bay Bugs....it’s a hard life!
  4. 11 points
    So, as you may or may not be aware, on the guru there is a challenge to cook anything you want so long as it comes in at under $3 per plate. I thought this was going to be super hard, so I started watching the circulars for ideas. When chicken quarters went on sale for $.79 a lb my husband waved me down and said he wanted that. So I got to looking through the other circulars to find what else was on sale that would go with chicken quarters. The makings for mango salsa (amazingly ever item necessary was on sale) and brussel sprouts were on sale at sprouts so I headed on out. Here is my sprouts reciept i used everything except half of the onion and half of the cilantro. Then I headed to get the chicken and some bacon. Truth be told, I always have bacon at home, but I didn’t have a reciept from the last time I purchased it. If I do another cook that involves bacon I will just use this price. I feel a little silly buying a new pack of bacon when I had one in the fridge and another in the freezer (although that one is from SRF so I shouldn’t use it in a cheap challenge cook) I used all the chicken and four strips of bacon. Total cost 10.50 when making four servings it averages out to 2.62 a plate. Even though my kids didn’t eat full plates I accounted for them as if they were adults. Got on the salsa right away. seasoned the chicken with salt, Tasmanian Mountain pepper berries, garlic powder, ground mustard and paprika got them on the grill at about 375 then started the Akorn jr for the bacon and brussel sproutsthe chicken was finishing up i brushed them with a little peach jelly mixed with lime juice. I wanted to use honey, but I realized we were out! Oh well the jelly worked well. And dang do they look good brussel sprouts are finished. the risotto was done in my instant pot. I love this thing for risotto. All together now my husband says this was bomb doggity. I have to agree. This was so good and I can’t believe how cheaply I can get food when I really keep an eye out for it.
  5. 11 points
    Cajun Shrimp and Grits. Here's what you get when the Bistro has a $3 Plate Lunch special. The main ingredients. $8.99 for 3 plates. Cooked 1/2 lb of grits (2 lb bag). Made a Cajun sauce. Here it is cooking. Once reduced down will add a little butter and heavy cream. The easiest and very best corn bread recipe. Jiffy corn muffin mix and a small can of cream corn. That's it!!! Makes 12 corn bread "cakes" using a muffin top pan. Street corn. First I removed the silk then grilled them for a bit. Slathered in a sriracha/mayo mix with a bit of Ghost rub for some extra kick. A quick high heat sear to finish them off. My sons had straight mayo. Grabbed some kitchen ingredients and made a Cajun Shrimp marinade. Grilled hot and fast in a grill basket. Here is my $3 Cajun Shrimp and Grits. Served with Cajun Street corn and corn bread.
  6. 10 points

    Prawn and Bugs

    Tiger prawns and Moreton Bay Bugs, brushed with home made garlic butter. Just over 400f, direct on the Big Joe. Soooooo good!
  7. 10 points

    Kamado rescue. A Christmas story

    This all started in mid October. Northern California had some horrible fires and a family friend lost their home. Everyone got out with minutes to spare thank God. I helped for many weeks looking for anything that was left. The fire was crazy hot. Every bit of wood burned to nothing. All the walls colapsed making it a giant pile of roof tile, floor tile , cement , stucco , gooey gypsum , and appliance skeletons . After at least 6 trips to the site I noticed one small section of wall standing and wondered what was keeping this one wall up. I stuck my head inside and saw this. I was amazed what perfect shape it was in. I didn't have my sawzall for the wall so I had to wait until the next day. The site clearing crews were working next door and I knew it wouldn't be long before they level everything. Back the next day with help , we carefully removed the wall to uncover this beauty. The casters were shot , melted away except the cast iron and oilight bushings. The wall took out ONE tile on the lid. There was a propane regulator hose inside along with spiderwebs. It looked like this egg just came back from a sunny vacation. Side counter tops , lid lifter , thermostat , bottom door all worked perfect. Propane controller was shot. Now we had to move it. Swept the concrete and only had to go 20 feet to lift truck. Holy @#&< ! You can image. Straped in down and got it home to the driveway. Rested a few days and got it in the garage. During moving there was a couple of spots that lost tiles. Maybe 40 below and 12 on the lid. First up was repair the casters. Found a mean looking rear and a locking front set. Very easy after we got it on blocks. Casters Check Now the top vent. I have been reading anything i could find and I had a feeling I might need to replace it. I tried oven cleaner , heat , freeze off , thread chaser , double nut , even carefully tried pb blaster. Not budging. When torching , I did see a small amount of smoke come out the top so I knew it wasn't totally closed. Now its Christmas Eve and I am cooking a prime rib tomorrow. I also needed a cleaning run on my offset Landmann smoker and the webber. Quick trip to get combustibles and I fired up the egg and the smoker. Started great. Got up to maybe 300 and there was a little smoke coming out the vent. Because I was drinking beers all day , I decided to give it a twist. Bingo , it turns! All those hours of trying to get it loose , it just wanted some heat. Its been cold since the night of the fire. I played with the air flow for a few hours and knew it was ready to cook again. Prime rib with horseradish mustard , olive oil and Grunt Rub. I put a ceramic drip pan on the burner that is still in filled with carrots onions and beef broth. Note to self , use more broth to avoid carrot and onion charcoal. Grandson Mack was on temperature control OMG the thermostat works and its even close. Started at 400 and it slowly dropped to 350, pulled at 120 internal. Tossed in some twice cooked potatoes 3 different ways. Is that 6 cooked potatoes? Its a Christmas miracle! Turned out incredible. Next up will be burner removal and tile repair but it can wait a few cooks. I only wiped off some of the tiles and I know they will clean up. Gunna leave it dirty . Looks like a fireman after a 24 hour shift. First impressions is how well it holds the heat. It like heating oil. Takes time to heat or cool down . Gotta learn how to cool this monster down. Great excuse for cooking different meats.As much as I love my other cookers , this one is quickly become my favorite. Wind , cold , meteors, doesnt seem like it will phase it once its heated up and has fuel. I love the forum. I read many of the restoration threads and know I can keep this one going for years. Im sure you will hear from me when its time to do the tiles. Great day and the Warriors beat the cavs. Shawn
  8. 10 points

    Banana steamed Snapper

    1.5 kg snapper, seasoned with salt, pepper, 1 minced garlic clove, 2 sliced lemons, mandarin lime zest and finely chopped kaffir lime leaves (and a banana leaf) cooked indirect on the Big Joe at 400f with some skewered green prawns direct. Best fish ever!
  9. 10 points

    Gouda & Jalapeno Stuffed Tater Bombs

    For the "Let's Take Sides Challenge! " I decided to try Gouda and Jalapeno stuffed tater bombs to go with a maple/sriracha glazed ham. Most of the ingredients. I used an apple corer to make a hole completely through the potatoes and stuffed them with jalapenos stuffed with Gouda cheese and wrapped the spuds in bacon. ( Some of the smaller yukon golds I stuffed with a dragon cayenne pepper inside the jalapenos but they were scarfed down before I could get a photo.) Added some olive oil, salt and pepper and wrapped them in foil. While the ham was getting pretty on ole smokey I put the tater bombs on Jr. at 325-350 for around 40 mins. I hate to waste the residual cool down heat of ole smokey so I put a couple of the large tater bombs on her after the ham was done. Plated pics Thanks for looking. Merry Christmas and Happy New Year!
  10. 9 points
    Just after New Year's saw this 3.5 lb pork loin for $5.50, how can you go wrong for a $3 lunch challenge, even if you don't have your recipe? Grabbed it. Saw Braeburn apples at a good price and then found Macadamia nuts for less than slivered almonds- Game On! The menu is: Apple and Macadamia Stuffed Pork Loin, Sicilian Broiled Tomatoes and Peppers, Rice Pilaf with Crispy Fried Onions. The ingredients for the pork loin were pork, apples and mac nuts, total cost $8.49 and I figure that at 7 generous servings for $1.21 a plate for the protein. The Sicilian broiled tomatoes and peppers totaled $2.31 (tomatoes, bell pepper and parsley) for 2 servings so that adds $1.16. The rice pilaf had a 11 cent onion plus 7 ounces of a 75 cent 1 lb bag of rice so total cost of 44 cents for that . That's a $2.81 plate of pretty good looking stuffed pork tenderloin with tasty sides. Smoked on the Akorn at 250 to an internal temp of 140, rose to 143 after resting (took 1-1/4 hours to get there). Side dishes were both James Beard recipes, Sicilian Broiled Tomatoes and Rice Pilaf topped with Crispy Fried Onions.
  11. 9 points

    Early prime rib Christmas dinner

    This cooked inspired by the video Ben S posted. We had an early prime rib Christmas diner tonight for six adults. A really nice 3 bone roast. Smoked with a couple chunks of cherry wood at 225 for 4 hours to a internal temp of 122, then rested for an hour in foil. Temp went up 5 degrees while resting. Primo was at 600 when I put it back on the direct side, rotating every few minutes. Moved to indirect for about 25 minutes, continued to rotate. Removed with temp still at about 126. Rested for 45 more minutes, temp was at 130 when served. Rub was salt, pepper, paprika, garlic power and oil. Enjoyed by everyone. Thanks to all the gurus here this was a successful cook!
  12. 8 points
    Well today started off with a visit to the guys down at the "Low and Slow Meat Co. " Heard a lot of good things via facebook and decided to go check them out. Inspiration wasn't far away - I spied a massive Tomahawk steak. I turned to my wife and said - wanna give this one a crack ? What followed was an immediate "Hell Yeah !!" SOLD !! In the bag and away we went. Had to get a couple of complementary goodies while we were there. A great range of rubs and sauces.. This steak was HUGE - 1.4kg and looked awesome in the vacuum bag. Prepped the Kamado Joe for an attempt at a reverse sear. The steak was exactly the right size and a prime candidate for the reverse sear method. New lump charcoal and about a handfull of hickory chips (not soaked) in , deflector low on the right side with the rack on the upper level (for the low and slow part of the cook) and the left grate on the lower level in preperation for the sear. For the initial part of the cook I was looking to come up to somewhere around 275F (130/140C). Based on the size , I figured it was probably going to need between 60 and 90 minutes to reach the desired internal temp. I was aiming for an internal temp of around 120° F - 125° F (48.9° C to 51.6° C) [rare] after the slow part of the cook. That way with the sear ~3minutes each side we would get to our desired finish temp of 130° F - 135° F (54.4° C to 57.2° C) [med rare]. Set up: Once lit - inside to prep the steak. Pretty excited to try the Stubbs rubs. I decided to use both rubs , for the main part of the steak I applied a liberal coating of the STUBBS Steak rub , and for the actual bone part (which was quite meaty) I added the STUBBS Bar-B-Q rub. I am really glad that I did as the taste diference was amazing. Kamado up to temp and stable for about 15 minutes - time for the meat to meet the heat.. 275F (130/140C) for as long as needed to reach internal temps. In this case it was around 1hr 30mins and perhaps could have been off a couple of minutes earlier. Slightly warmer than I was aiming for. I pulled it off and it was around 127F. Wrapped in foil for the 10 minutes or so it took the Kamado Joe to come up to temp (Searing hot approx 500F/250C) and put it on the lower grill for 3 minutes each side. The sound and smell was simply amazing - I almost had a moment :-) Finished product Cook Summary : Total cook duration : Almost spot on 2hrs Low and Slow : 1hr 34m Rest 10 min Sear 3min each side Thanks for looking in Joe On !! Al pics in my blog post https://wp.me/p9uQNy-4A
  13. 8 points

    Baked Brie

    Has anyone else ever tried this before? Took me a few attampts to get it to this point. Runny but not TOO runny.
  14. 8 points

    First pizza night using my Primo xl

    I received my Primo pizza stone as a late Christmas gift. Tonight was my first opportunity to use it. My wife and I decided on Chicken pesto pizza. She got to use her Instant pot for the first time tonight to cook the chicken. It only took 5 minutes! Then another 10 minutes on the Primo.
  15. 8 points

    Alabama White Sauce

    I read about Alabama white sauce a while back and it's been on my bucket list. Recently a jar of Duke's mayo triggered my memory with a white sauce recipe on the back. Smoked a couple of chickens for dinner, one chicken was left plain (for the kids, just in case) but the other was smothered several times with white sauce during the last 20 minutes or so. Turned out really good, all the kids liked it even my picky eaters dug in and we demolished a whole chicken for dinner (although they preferred my homemade Chik-Fil-A sauce over the white sauce for condiment). I also smoked with cherry wood for the first time, really liked the flavor the cherry wood gave the chicken. https://www.dukesmayo.com/recipe/lollys-alabama-white-bbq-sauce/
  16. 8 points
    Ok, so you probably all know I love the challenges by now...and should be no surprise I was stoked for this one. Lol So I decided to go with a cook I do relatively regularly. Pork tenderloin with couscous and veggies in a Caribbean jerk marinade. Went with a pork filet since a chunk of it fit the budget nicely - I usually do pork tenderloin but it was a little bit more per pound The cashier commented that dinner looked good. Made a tray for the veggies on thr jr. The mini makes the protein look huge! And still had a few leftovers to boot!
  17. 8 points

    ABTs Down Under

    Having the Chris Grove Kamado book, I have been eyeing off the recipe for ABTs (even goggling what it means) and wondering how they would turn out. Seems like these are a bit of a staple over in the US. This months challenge motivated be to get off my butt in two ways, make something for an entry and try ABTs. After searching high and low for jalapenos in Melbourne I finally tracked some down, along with some cream cheese. The rest of it I had around the house So I proceeded to create a mixture of cream cheese, grated cheese and some convict rub which I get from a local supplier who also supplies my charcoal. Jalepenos halved and seeded, and the mixture added: And then the task of wrapping them in bacon. No before shot of the bacon, but I did learn to get it more thinly sliced the next time. Threw these on the Kamado next to the lamb roast that was cooking for lunch today. Yup, we have more people here on boxing day than christmas day, go figure. About an hour later, off they came and were rapidly consumed, although my wife and son thought they were a little spicy. Some people, wimps. These will definitely be done again and I really appreciate the challenges and cooks on here encouraging me to try more things.
  18. 8 points

    Yard / Slash Christmas Gifts

    In my area, every year brings the need to fire wise the property. Cutting out dead branches and taming new growth to reduce the amount of fuel available to a growing wild fire. Generally, I set all of the waste or slash, as it is called, out to be chipped by fire fighters from the local crews. This year, I saved a bunch of dead branches and made them into walking sticks for my neighbors. The wood in the sticks pictured is Aligator Juniper and Manzanita, I also made some sticks out of oak and mountain maghoney. Pretty simple Christmas gift, just a little scrapping with a draw knife, a little sand paper, and some spar varnish. They sell the little rubber end caps down at True Value for cheap. Problem is they got a little too popular and now I am getting orders for more.
  19. 7 points

    KK Rotisserie Cornish Hen

    KK Rotisserie Cornish Hen served with honey balsamic, rosemary, carrots and NY Salt Potatoes. Awesome meal.
  20. 7 points
    John Setzler

    Some Brisket Stuff...

    I picked up a 15.5lb prime grade brisket from Sam's Club last night. I broke it down today... separated the point from the flat and trimmed the flat up into two nicely shaped 'blocks' that I will be using for two upcoming projects. I am going to cube the point and turn it into a big pot of smoked brisket chili. Once piece of this flat is going to participate in a pastrami project that will involve some curing, cold smoking, and then a sous vide finish. The remaining piece of the flat will become part of a smoked/onion braised brisket project...
  21. 7 points
    Today I got an email from Lowe's stating that my order had arrived and was ready to be picked up. A day early?!?! Excellent. I headed over after work, and after a few minor delays (it is a brand new store that just opened on Friday), my new ceramic Akorn grill was loaded up and on its way home! My plan was to build and do an initial burn-in tonight. I was going to do a video for the unboxing and assembly, but too much to accomplish for that to work, so I just decided to do pictures instead. I started the unboxing process as directed (I didn't want them to give me any reason to deny a warranty claim should something happen). Speaking of warranty, I noticed that on Lowe's website that it claims that there is a 1 year limited warranty, but in the owner's manual it states for "Charcoal/Pellet/Kamado Grills... Grill-Hood AND Bottom (excludes removable Ash Pan)- 5 years from date of purchase for rust through/burn through. Ash pan AND defective parts- 1 year from date of purchase". I know that it is not the lifetime that OTHERS offer, but also it is not just a 1 year. The owner's manual states that assembly time should take 45 minutes and requires 2 people. I would say that they are somewhat correct. I started at 1615 and finished at 1800. Now, I did stop to chat with my wife when she got home and then took a phone call from my brother, but I also took my time to ensure that everything was done correctly, but 45 minutes may be a bit overestimated. It will take 2 people to pick it up out of the support bracket and then place it back in the bracket after the legs are installed, but other than that, I did it myself. After starting the assembly, I noticed some "cracking" on the lid, but I am not sure if this is me being overcritical or if this is normal for ceramic coatings. To be fair, the lid itself is not cracked, but appears that it is the paint and I am not even sure that it is "cracked". Pictures can explain it better. As far as the assembly process, the owner's manual was very thorough and as long as you can operate an 11 mm wrench/socket and a Philips screwdriver, you can put this thing together. After installing the legs, the next step is installing the casters. The 3" casters seemed to well built for a Chinese manufactured product, but overall, I was impressed by them. The owner's manual states to lock the wheels when installing casters into the legs. I couldn't understand why until I tried to install them without locking them. When you lock the wheels, not only does it stop the wheels from rolling, but it also stops them from pivoting. The rest of the assembly process was pretty straight forward. I know that some people were concerned about the ash pan and 3 legs. This set up is quite different than the pan on the steel model. This one is a drawer which also houses the bottom vent. Some of the things that stand out to me right away that may cause concern include a felt gasket between the lid and the body (same material between the lid and the top vent) and no gasket on the bottom drawer/vent which would lead to obvious air leak. I was discussing this purchase with my boss today (if you read my intro, he is the one that started this.....), he said that after he assembles something, he gives it the "wobble" test. Grab ahold of it and give it a good quick shakedown to see if it feels well built and sturdy. I thought it was a good, easy test so I gave it shot. While it feels decently solid, I don't believe that being built out of thin-walled aluminum is not going to give the sturdiness of something like the KJ stand (disclaimer: I have not given the same shake test to a KJ stand or BGE nest). So after all that, it was too late to fire her up and be able to bring her up to temp and back down in a reasonable fashion and watch it. My new plan is to try that after I get home from work tomorrow. I am no professional reviewer so take what I have written as that of a novice. I tried to take pictures of most things that I would be interested in knowing about if I were going to purchase one. If I did not answer a burning (no pun intended) question or you would like a picture of something in particular, let me know and I will do my best to accommodate tomorrow. Be advised, I will not be able to get pics until after about 1700 EST tomorrow. I hope this helps and I still plan to have the first cook on Wednesday.
  22. 7 points
    @7MKsuper: @JDEaston: @Likes Big Butts: And a random one of the 1 piece firebox
  23. 7 points

    Grilled Pork Loin - $3

    Grilled Pork Loin - a quick and easy meal we do all the time at the Bistro. Pork Loin $2.13 Carrots $2.49 1 Lime $.50 Marinade $1.65 Rice $1.06 Rosemary $.50 Total for 3 plates $8.33 I used a Walmart price checker app to figure out how much I paid for the marinade packet and rice. The rosemary I gave $.50 but the reality is I grabbed a pair of scissors and went outside to my rosemary bush. I portioned out my pork and doctored up the marinade. I reserved a little marinade for grill time. My sides. I cooked this on the Akorn Jr. It was getting late but it's finally time to eat some money. The pork was tasty as always but the star of the show was the carrots. That Honey White Balsamic took those over the top. As stated above we do this all the time at the Bistro. I portioned up the rest of the the pork loin and made up six different marinades. In bags then into the freezer. That my friends is how you prepare 7 cheap ($12 + change) and easy weeknight meals. (well the first night is some work but the next six meals is just defrost then grill) Did I mention it's a bit cold these days for middle GA.
  24. 7 points

    Italian Stuff zucchini

    I need to get my last minute entry in for the December “Let’s take Sides” Challenge. Looks like i'm not the only one... :-) Earlier this month I decided to make Italian Stuff Zucchini to accompany the rolled rosemary and garlic pork loin along w/ focaccia. It’s fairly basic. Hollowed out zucchini, filled with a mix of Italian sausage (turkey sausage, onion, garlic, parsley, pancetta, then topped with panko, Parmesan cheese and tomatoes.
  25. 7 points
  26. 7 points
    Most of you who’ve been around a few years know this is the time of year that I go Full Griswald so I haven’t got a lot of cooking in recently. Well I was finally able to get in a cook this weekend. Every year I host our family Christmas get together. My 2 brothers that live out here in California, come down from the L.A. area with my niece and nephew. We like to vary the meal menu each year. One year we will cook Tamales, (A So. Cal. Christmas staple) the next we’ll do Turkey, then a nice Honey Baked Ham. Well last year we decided to try a Ribeye Roast and it was a big hit so we did it again this year. My preparations started the night before when I made up some Horseradish Sauce. (This pic is from last year but it’s the same as what I did this year) Horseradish Sauce Recipe: (Tweaked from Chef John on Food Wishes) 1/2 cup sour cream or crème fraiche 1/4 to 1/2 teaspoon fresh lemon juice pinch of cayenne 2 teaspoon thinly sliced chives. (I like to use Dill) 2 tablespoons extra hot (Atomic) pure horseradish (not horseradish sauce) I had this nice boneless Ribeye Roast in my freezer that I started thawing last Tuesday. Early Sunday I made up a Rosemary and Garlic rub / paste to use on it. Rub Recipe: (From Larry of BEER-N-BBQ by Larry) 1/2 cup chopped fresh rosemary 3+ Tbsp crushed garlic 2 Tbsp salt 1 Tbsp black pepper OO I unwrapped the roast and trimmed off most of the hard fat. I applied the rub (paste) and then covered it with plastic wrap and let it sit on the counter for the next 4 hours to come up to room temperature. Around noon I set up my kamado for direct / indirect cooking. I let it come up to 250 degrees before I put on the roast. While it was cooking we set the table from our guests. After it reached an internal temperature of 124 degrees I pulled it off and covered it while the kamado got up to searing temps. (Note: many of my guests wanted it well done so the best I could talk them into was cooking to medium) Once the CI grate was nice and hot I put on the roast for 1 minute per side. Here are some pics of me slicing it. On the table on the Christmas platter. And here it is plated with a Stone Brewing “Pataskala Red X IPA” on the side. Both are waiting to be devoured. Even though this was cooked to mostly medium it was still delicious. The rub / paste developed into a nice crust that was absolutely delicious. Thanks for looking.
  27. 7 points
    Aussie Joe

    My first Christmas ham

    Followed Johns recipe but added some more spice and found my mother's ham bag this turned out amazing and Johns timing was spot on
  28. 7 points

    La Piazza Toscano

    Today I spent the day playing with the vents. This grill was very easy to use and I quickly found the 400° range where I was after. Gettting to temp took a few tweaks after getting some pointers from La Piazza wood ovens. I learned a ton ton today and will chalk it up to a successful burn in. This grill gets gets way hotter than I anticipated and those stones just suck the heat up.
  29. 7 points

    Picanha with roast veggies.

    This was my first crack at Picanha. It was a touch over but juicy and tender.
  30. 7 points

    Need opinions on a good brisket problem

    Tell your wife that it’s her fault! She bought the 19lb brisket, so you have absolutely no choice but to buy the big joe! Let me know now how that works out for you!
  31. 6 points
    Finally pulled the trigger on a Jaccard. Was in Academy Sports today. Went down the BBQ accessories isle and was looking at a Jaccard. Mrs skreef said, "Just go ahead and buy it. We can stop using the fork method." You don't have to tell me twice - LOL
  32. 6 points
    Brick Pig

    Cold Weather Cook - Round Roast

    Having had a terrible cold, and then traveled for the holidays, and then taken another even worse cold when we returned home, it had been nearly two months since I fired up the Joe. Yesterday, despite the frigid temps, I decided I had to get out there and cook something. Pretty much followed John Setzler's roast beef video from Dec. 2014; just left out the onion powder. In trying to minimize my time out in the cold, I forgot to take pics of the meat while it was in the cooker. But I got some pretty decent pics otherwise, and the finished product was tasty & juicy enough to pass muster with my wife (not the biggest fan of beef roast), so I thought I'd go ahead and post. Thanks for looking!
  33. 6 points

    Scallop Potato Roll

    I don't cook much, cause @ckreef does most of the cooking, unless I say "I'm cooking". So tonight I decided to do something new. With little prep. It turned out ok. But I think I over stuff it. Lol so it splt a side but I will do it again. Got Grill up to 350* My ingredients. Hamburger not in pic cause it was in water defrosting. So first I peeled Potatoes. Got them in salt water. Mean time I got my tomatoes de-seeded (if thats a word). Then I cook my Spinach in a little oil with Garlic. Let it cool. Then cut my Potatoes in thin slices and layered them in a Pan. Topped with Parmesan Cheese. On grill for 30 mins. Cooked Spinach Next I cook my Hamburger with Onions, Tomatoes, bell Peppers and salt, Crack Pepper, onion Powder, and Garlic. Another difficult problem (camera died) oops!.. No Pic. Potatoes cooked Mixed Spinach with Ricotta As the Potatoe Roll Went on grill, I madesome homemade Onion Rings. On my Tray of Potatoes, I spread the Spinach and Ricotta on the Potatoes then added the Hamburger Mixture. Added Mozzarella Cheese on top and then Rolled it up. Cook for another 20 mins for the Cheese to melt. My Plated Shot. Thanks to @Jon B. I had Horseradish with my homemade Onion Rings. Next time I will tweak this version. Think it can be even better. Thanks for looking.
  34. 6 points

    -25°C Boston butt

    Killer temps dipped to -35° with windchill today. Loaded up the Traeger timberline 1300 and did 4 hours at 250° and four foiled st 350°. Things went flawless. Very impressed with temp stability in this cold weather.
  35. 6 points
    It’s me again, Margaret. Probably the best of my $3 efforts so far, we had ourselves a maple brined New York pork loin chop as the star, along with grilled & seasoned potato wedges and sourdough. Made the brine with what was in the cupboards and fridge, really. 3 cups of water, then added a half cup or so of chicken broth, some peppercorns, all spice, a fair amount of crushed garlic, bay leaf, couple TBS of salt, and then 2 TBS of maple syrup. Heated that to a boil and cooled, then used on a trio of those boneless chops – which I snatched for just $4.32 after a $2 off quick-sale coupon. Let those swim for about 6 hours. I could have gone a few more probably. Smoked with apple at 225-250. Didn’t want a sear on them being so thin, so worked on getting that purty coloring instead. Helped with look and taste in the end that down the homestretch decided to just brush on some maple syrup as a bit of a glaze. Potatoes are super cheap. Got a 5 lb bag for $1.98. Pulled out a half dozen and wedged them up. I could have made seasoning for em and made it all cheaper, but had a seasoning sauce in the panty that I wanted to try out. It was basically balsamic vinegar and roasted onion with some garlic. Tasted rosemary and black pepper in there. It bumped every plate by 79 cents, actually. So creating your own and the meal is stupidly cheap then. Roasted those covered in the oven at 400, then uncovered and moved to the smoker. Brought them in to finish under the broiler for 2 minutes or so. And then needed to fill out the plate, and didn’t want to make rolls or anything last night. So in keeping with going the easy route on the potato seasoning, I hit the bakery. You get that in the evening and you can get quick-sale coupons there, too. So nice sourdough loaf was $2.28 after a dollar off. All told, we spent $8.63, making it $2.88 per plate. The breakdown: 3 New York pork loin boneless chops, with $2 off quick sale, $4.32 Seasoning sauce for potatoes – 2.38 5 lb bag potatoes – 1.98; 16 of them in the bag, 12.3 cents apiece. Used six, 74 cents Sourdough bread, with $1 off quick sale, $2.38. Used half of loaf, for $1.19 Total: $8.63 Per plate: $2.88
  36. 6 points

    Bone In Something Steak

    HEYYYYYY-OOOOOOOOOOOOOOOOOOOOOOOOOOO, KamadoJoooooo is baaaaack!!!!!!!!!!!!!!!! Ok, I've had a few reds, so I'm gonna make an extra effort to keep this one clean for the more delicate among us So a few months ago, I saw some big, fat steaks on sale at the local Woolies (for you seppo's, think Ralphs, etc). Bought em, vac sealed em, froze em, and forgot about em... Until the weekend. Sunday night, threw one in the Sous Vide at 50C, and let it sit. FOR 2 DAYS!!!!! Yep, I have no fear. 2 Days. Like a boss. It came out, looking like this: mmmmmm, who wouldn't want a piece of this...? Whack on some olive oil, salt and pepper: and chuck the bugger onto a 480C hot KJ: 1 sneaky 90 degree rotate late, I flipped it, and oooh yeaaaahhh babyyyyy: 2nd side done, back on the plate, back inside. Drool on the floor was a slip hazard: Here's a cross-section, specifically cut for y'all: This dirt-cheap hunk of meat was the best steak I've had in a long time. All hail the sous vide and the brutal smokey heat of my round red friend. It was a melt-in-the-mouth steak, and I'm sitting here - fat, dumb and happy with a gutfull of steak and wine and joy Happy 2018!!!!
  37. 6 points

    Sous Vide Prime Rib

    This was 12 hour prime rib Sous Vide seasoned with prime rib rub from traeger with added garlic and added rosemary. Seared on the KJ Junior at nuclear, these are the results. Thanks
  38. 6 points
    Was hoping this would come out cheaper than my first cook - and it could have, actually. But I splurged a few cents on a pool of butter and some chicken flavor. Got some nice fryer drumsticks on a quick sale, so wound up paying $1.77 for a half-dozen. Then just planned a good meal around those. Was kind of a basic plate, but turned out really good. Hadn't done lollipops before or drummies on the Akorn, but turned out so nice. got that crispy skin, cooking em about 90 minutes at 375-400* Put them in a tin with a stick of melted butter. That's something I could have maybe halved or even gone without, but figured it was worth it to try that way. I think I liked it. took them out the final few minutes and used a packet marinade as a glaze down the homestretch. Rice pilaf, we could have gone just water. But I wanted a bit more flavor in there. So went 1 cup of chicken stock and 3/4 cup water. Could have saved a few pennies, but they were worth it. and I think canned corn gets a bad rap. it's cheap and can' be jazzed up a bit. added parsley, garlic, salt, pepper and butter. used half of the water in the can, simmer till the liquid is gone. bout 6 minutes or so. The food math: Chicken - $1.77 Butter - $0.62 Marinade packet - $0.68 Corn - $0.67 Rice pilaf - $2.68 Chicken stock - $2.68, but used $.0.67 Total - $7.09 for four plates. $1.77 per plate
  39. 6 points

    Duck Fat Potatoes

    The entry is the potato dish, but it was made hand in hand with the duck. I started off with a fresh duck, creating a marinade of orange juice, a Clementine, oil, cranberry balsamic, and fresh cranberries. These were all cooked together until the cranberries popped. While the mix was cooling, some rosemary and thyme were added. The whole thing was poured over the duck in a large container and allowed to rest overnight in the fridge. The duck had been previously pierced through the skin all over. The potatoes were cut into small pieces, as I knew I would be cooking the duck a little faster and didn't want the pieces to be raw in the middle. They were tossed with my house rub (mix of sugar, paprika, chili powder, salt, and pepper) and placed in a cast iron pan. When the grill was finally ready (frozen gasket on Christmas day! ) the duck went on the rack with the pan underneath. Cook temp was around 335, as my wife's grandfather (93 years young) wanted to eat earlier and get back home. The bird looked awesome, but with the fast cook a ton of fat was still present. The rest dripped onto the potato chunks. Got some nice caramelized surfaces from the sugar, and now the pan has a nice seasoning of duck fat. Dinner was rounded off with some homemade biscuits, green beans, and a cranberry orange sauce my wife likes to make. Finally, a word of warning. I felt the potatoes were done before the duck, so I took them out to rest in the oven. Knowing how much fat would still come out, I put a foil pan underneath. When I went to remove the duck later, I went to use the pan as the transport. Unfortunately, I had already moved the pan before lifting the bird to drain the cavity. One bad slosh and all that grease hit the stone and coals, giving me a very large fireball and causing me to toss the bird, luckily straight into the pan. ALWAYS DRAIN THE GREASE INTO YOUR CATCH PAN BEFORE REMOVING IT FROM THE GRILL!
  40. 6 points

    Christmas Day PR Cook

    he PR came out prettty much perfect. Everyone was happy and had a Merry Christmas Eve. It finaly took about 4 1/2 hours to get to 125 IT where I pulled it and then let it rest for 20 minutes in my Yetti. Probably the best one I have cooked yet. The added present is there's plenty for sandwichs in the comming week. I picked up a couple artisan loaves and a couple six packs of IPA. Nothing much better than a PR sandwich, a cold beer, and a good football game to watch on the tube.
  41. 5 points


    Well before the Tomahawk grabbed my attention yesterday I had been having a craving to try a leg of lamb on the Kamado Joe. What is more Australian than a lamb roast on a Sunday. Perhaps only beaten by some lamb chops on Jan-26th. Tonight’s dinner was a 2.3kg bone in leg of lamb, with the traditional accompaniment of roast pumpkin,potatoes and carrots. Decided to try indirect for the most part add some direct towards the end and finish with another short burst of indirect. For the most part it seemed to work and the end result was pretty spectacular. So good my wife and I didn’t even bother with a gravy….. The flavour straight off the Kamado was perfect , the lamb juicy enough to not need anything added. Kamado set up: 75% new lump + handful of hickory chips both deflectors installed on the lowest position Xrack in the mid position both halves of the grill rack in the upper position. Reconfigure for Sear left deflector removed left grill rack in mid position Temps: Aimed for the 150C 300F mark for the majority of the cook For the sear part I reconfigured as above and opened the top vent aiming for 250c/450f Then for the final 20 minutes let it cool down to around 175c Duration: From when the veggies went in to when it was rested was around 3hr:30min mark Method: Lamb trimmed of the really thick fat nothing to aggressive here as I wanted to have the fat render into the veggie pan Rubbed with oil, the STUBBS rubs , salt,pepper,garlic. Inserted pockets of fresh garlic and rosemary , let that marinate for a couple of hours. Veggies were a simple wash cut into largish pieced placed into the roasting pan with vegetable oil , olive oil salt pepper and some sprigs of rosemary. These were placed into the Kamado Joe on the xrack , under the top grill racks. I did this after the initial burn and whilst the Kamado was coming up to temperature, probably about 20 minutes before the lamb. Once up to temp ~150c on went the lamb to enjoy that kiss of smoke and soak up a couple of hours of heat. After around 2hr30min (internal temp 130F) I reconfigured the grill , removed the veggies and placed the lamb down closer to the charcoal to add that lovely smokey char turned a couple of times to ensure that browning effect on all sides. After about 20 minutes I put the leg back up on the indirect side to finish off. Kept checking the temps and decided to pull it off once I had a reading of around 140f. Wrapped for 10-15mins to rest and relax. All in all turned out awesome !! Learning for next cook. Get a remote thermometer would have helped getting to the precise temps. Let it rest for another 10 min or so. Learn how to carve a bone in leg ! Thanks for looking in. Joe on !!
  42. 5 points
    Irish Smoker

    Got my first butt going

    Just under 11 lbs...Got it on just before 4am.. 29 degrees outside, more pics later
  43. 5 points
    1 BASIS This recipe is based on the delayed fermentation method for sourdough loaf described in Peter Reinhart’s book “The Baker’s Apprentice” and is also based on a flavor I had tasted from a rye sourdough loaf I had purchased from Vienna Bakery which contained Walnuts and Craisins. That is where I got the idea for this loaf. 2 INGREDIENTS 2.1 Firm Starter – ingredients 2.1.1 Sourdough starter: 4 oz (113.4g) 2.1.2 Bread Flour: 4.5 oz (127.6g) 2.1.3 Water-warm (80°F to 90°F): 1 oz (28.4g) + may need additional 1 oz (28.4g) 2.1.4 Olive oil (for oiling firm starter ball and bowl for proofing) 2.2 Sourdough loaf – ingredients 2.2.1 Bread flour: 20.25 oz (574g) 2.2.2 Kosher Salt: 0.5 oz (14.3g) 2.2.3 Dough enhancer (NutriMill) 0.29 oz (8.3g) 2.2.4 Walnuts (crushed) 4.2 oz (120g) 2.2.5 Craisins 6.3 oz (178 g) 2.2.6 Instant Yeast: ½ tsp (optional) 2.2.7 Water-warm (80°F to 90°F): 12 oz (340 g) + may need additional 2 oz (56.7g) 2.2.8 Olive Oil (for oiling sourdough ball and proofing bowl) 2.3 Equipment 2.3.1 Stand mixer with bowl and dough hook–ie Kitchen Aid Pro or equivalent 2.3.2 Silicon spatula (or other suitable non-metal spatula) 2.3.3 Small proofing/mixing bowl (glass or food grade plastic) 2.3.4 Large bowl – for proofing (glass or food grade plastic) 2.3.5 Glass or plastic measuring cup suitable size (to hold 12 oz (340 g) of warm water) 2.3.6 Digital Scale and macro digital scale 2.3.7 4 small containers to hold pre-weighed inputs 2.3.8 1 Brotform Bread Rising Basket 12 ¾” rectangular or 15 ½” or 2 bread loaf pans 2.3.9 Parchment paper 2.3.10 Pizza stone 2.3.11 Kamado or oven 3 INSTRUCTIONS 3.1 Firm Starter - instructions 3.1.1 In a glass or food grade plastic bowl weigh 4 oz (113.4g) sourdough starter into it. 3.1.2 Sift bread flour and weigh out 4.5 oz (127.6g) and add that to the bowl with pre-weighed sourdough starter in it. 3.1.3 Weigh out in small glass or suitable size container 1 oz (28.4g) of warm water 90 °F (80 °F to 90°F). Note: depending on the hydration of your bread flour and starter you might require an additional 1 oz (28.4g) of warm water 90°F (80°F to 90°F). 3.1.4 Add the pre-weighed water into the bowl which has the bread flour and sourdough starter in it. Stir mixture with silicon spatula (or other suitable non metal spatula) until it starts to resemble a ball. 3.1.5 Knead the firm starter into a small ball. Note: if should be firm and tacky but not sticky, you might need additional water, if needed add by 1 tablespoon at a time until ball is firm and tacky but not sticky. 3.1.6 Coat the ball with a thin layer of olive oil and place it in an oiled (olive oil) food grade plastic bowl (or other suitable non-metal bowl) and cover with plastic wrap or proofing cloth. 3.1.7 Ferment for 4 hours at room temperature. Note: you can turn light in oven then place covered container into oven with only the light on, this is keep it warm enough for proofing. 3.1.8 After 4 hours, check whether or not the firm starter ball has doubled in size. If not, keepchecking every hour. Once doubled in size proceed to the next step. 3.1.9 Refrigerate overnight in a refrigerator. Note: 24 hours is best, 12 hours ok 3.2 Making the loaf 3.2.1 One to two other before you plan to make the loaf. Remove the firm starter from refrigerator and divide into a minimum of 12 to 13 relatively equal pieces and lay on parchment paper or oiled plate (non-metal) and cover with plastic wrap or proofing cloth. 3.2.2 One (1) to two (2) hours later, sift out bread flour and weigh 20.25 oz (574g) and place in the bowl of your mixer. 3.2.3 In small container weigh out 0.5 oz (14.3g) kosher salt, place container of pre-weighed salt in a safe location near workspace. 3.2.4 In small container weigh out 0.3 oz(8.3g) Dough Enhancer (NutriMill), place container in a safe location near workspace 3.2.5 In another container weigh out 120 g ( 4.2 oz) of crushed walnuts, place container in a safe location near work space. 3.2.6 In another container weigh out 178 g (6.3oz) of craisins, place container in a safe locationnear work space. 3.2.7 In another suitable container weigh out 12 oz (340g) of warm water 90°F (80°F to 90°F) plus in smaller container weigh out another 2oz (58g) of warm water 90°F (80°F to 90°F), place both containers in a safe location near your workspace. 3.2.8 To the mixing bowl which contains the pre-weighed sifted bread flour, add the pre-weighed kosher salt and dough enhancer (Note: you can also add optional ½ tsp instant yeast)mix the added items into the flour. 3.2.9 Then add the 12 to 13 pieces of firm starter to the mixing bowl which contains the flour, salt and dough enhancer. Spread out the pieces in the bowl. 3.2.10 Then to the same mixing bowl add the pre-weighed crushed walnuts and craisns. 3.2.11 Now add the 12 oz (340g) of pre-weighed warm water and attach the dough hook to mixer. 3.2.12 Ensure mixing bowl locked in place, then raise bowl and knead with dough hook at medium speed (Speed 3 Kitchen Aid stand mixer) for 4 minutes. After 4 minutes stop mixer and lower the mixing bowl. 3.2.13 Rest 10 minutes 3.2.14 Raise mixing bowl and continue kneading at medium speed (Speed 3 Kitchen Aid stand mixer) for 4 minutes, adding additional water or flour as necessary to ensure ball is firm and tacky. After 4 minutes stop mixer and lower the mixing bowl. 3.2.15 Remove dough hook and then remove sourdough mixture and fold into a ball, then coat the ball with a thin coat of olive oil. 3.2.16 Please in blow which has been coated with olive oil that is an appropriate size non-metallic bowl (glass, or food grade plastic) then cover with bowl with plastic wrap or proofing cover. 3.2.17 Ferment at room temperature for minimum of 3 hour then check whether or not doubledin size, if not continue to ferment checking every 1 hour. Once doubled in size proceed to next step. 3.2.18 Ensure inside of the Brotform or Pan(s) is well coated with flour. 3.2.19 Punch down dough and shape into loaf which will fit inside Broform or make into two loafs for pans. Place shaped dough into the Brotform or Pans and cover. 3.2.20 Proof to 2 to 3 hours, once sufficiently raised transfer dough to parchment paper by turning Brotform over. Gently remove Brotform and if you desire score the top of the loaf. Note: while proofing pre-heat kamado to 350-375 °F. If using pans you do not need to remove from pan. 3.2.21 Transfer dough w/parchment paper or pans to pizza stone of pre-heated Kamado (350-375°F) close lid. Note: If using oven ensure water pan used in oven with loaf(s) if dough parchment paper being used ensure pizza stone was pre-heated. If pans are being used no pizza stone required. 3.2.22 After 15 minutes rotate the loaf or loafs 180° 3.2.23 Then after and additional 20 minutes check temperature of loaf(s) with instant read thermometer (I use Thermapen MK4) if loaf ≥195°F ≤ 205°F, the loaf is done remove from Kamado or oven and place on cooling rack. If <195°F check again in 5 minutes. 3.2.24 After loafs have sufficiently cooled they can be bagged or sliced and bagged.
  44. 5 points

    PR Sandwichs

    i have been in sandwich heaven every day since I cooked a nice big 13Lb PR for Christmas Eve Dinner. It is the gift that keeps on giving. Cold thin sliced medium rare PR, thin sliced Choclate tomatoes, pickeled red onions, and crisp iceberg lettuce, with a liberal spread of good mayo, Kosher Salt and Pepper, and a slice of good Swiss cheese, all nesteled into a couple of slices of San Francisco style sourdough with a cold IPA on the side. Nothing much better in my book.
  45. 5 points

    Happy Holidays and Kamado On!

    Just wanted to put out a general greeting to the entire community. Here's hoping that 2018 brings us all more of what we're after and less of what we don't want so much . For my part, my kamados have changed both the way I cook and my enjoyment of the creative process, even in spite of the weather. The weather might not seem like a big deal to my friends far to the south in the southern States, but we've been experiencing fairly consistent temperatures of about -20C to -25C with the windchill factor up in the Great White North (that's -4F to -13F). Normally, that would have me hibernating inside and cooking in a nice, warm kitchen, but this year, I'm outside on my back porch with my big red babies, smokin' away as if it were still summer (well, almost). Here's my first batch of winter wings from last night: A big thanks to Kamado Joe for creating the grills I love so much and for such wonderful support (they're gracefully handled a number of issues). And huge thanks to everyone here for sharing your knowledge, experience and opinions as my learning curve gradually flattens out. Once again, best wishes to all for the coming year!
  46. 5 points

    New gear for Christmas! Thx Santa!

    Santa brought me a gourmia sous vide and a smoke with a water proffer probe!
  47. 5 points

    The random pictures thread...

    Hasn't snowed in years on Christmas. Seattle Washington
  48. 5 points

    Christmas Day PR Cook

    Out on the deck with some of the family guys, while my Egg is chuging away. My nephew looked into that Juniper tree just off the deck and saw this fellow having, I am thinking a Quail for lunch. He was there easily almost two hours picking at the bird and then the bones. My cooking spot with the tree directly behind the Egg. A nice looking Coopers Hawk, enjoying his lunch Heres a shot of the PR, I am at 70degs IT in the center of the roast. I am thinking maybe another hour, It is a big hunk of meat. The foil pouch is a texas sweet onion I am roasting with olive oil, garlic and herbs.
  49. 5 points

    Glazed Pork Tenderloin tonight

    Sunday Night Football eats Glazed Pork TenderloinGrill heated to 400* F, Tenderloins taken off at 135* F. Rested 20 minutes before slicing. The Primo was not super heat soaked and had some trouble keeping temps up. I think the glaze would have set up a little better in more stable heat. I was a good meal with some room left for improvement.
  50. 5 points

    Felt like a rib night

    Salt, pepper and paprika, and a slow dose of pecan smoke ...
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