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  1. 17 points
    daninpd

    Mayan Pit BBQ Dinner Cochinata Pibil

    I was watching Rick Bayless on "Mexico One Plate at a Time" cooking some Mayan pit BBQ dishes and I thought why not challenge myself to cook a BBQ dinner with the ingredients the ancient Mayans would have had at hand. Their mainstays were corn, beans, squash, potatoes, avocados, tomatoes and peppers. Meat sources were the turkeys and dogs they raised and whatever they could hunt. So here is Cochinita Pibil with Peruvian beans, roasted sweet potato, baby gold potatoes cooked with cherry tomatoes and blue corn tortillas. The pork was marinated overnight in lime and orange juice with ground achiote seeds, garlic, cumin, cloves, cinnamon and salt. Wrapped the pork in banana leaves and smoked in the KJ at 230 for 4 hours. After I got the pork on I seasoned some baby Yukon Gold potatoes and cherry tomatoes with salt and ground California Chiles, wrapped that in banana leaves and put it in with the pork. About 2 hours in I oiled up some sweet potatoes and put them in to smoke 2 hours. I had soaked a pound of Peruvian beans overnight and rendered about 6 ounces of chopped bacon (the ancient Mayans didn't have bacon, but I do) sweated some onion and garlic in the bacon fat and added the beans and a Tbs of the California Chile powder and some salt. Low simmer for 4 hours covered. Served the roasted sweet potatoes simply with salt and butter (something else they didn't have). Slicing some of that pork very thin, wrapping it up in a tortilla with some of the beans was pure heaven. The sweet cherry tomatoes made the little potatoes sing. Overall, a simple meal that shows how well people could eat 3000 years ago. Oh, and the leftovers tonight with the pork, beans and some saffron rice made me realize, once again, what a classic combination beans and rice are.
  2. 16 points
    K-ville

    Cooked a whole pig on my XL

    I restored an XL Egg, and put it to the ultimate test last weekend. I cooked a whole 40-pound pig. 250 degrees for 8 hrs and it was delicious. Hardest part was getting it to fit on the 24-inches I had available, Here's a few pics.
  3. 15 points
    John Setzler

    Kamado Guru will stay ONLINE

    It mostly goes towards cigarettes and cheap hookers.
  4. 13 points
    In2Fish

    Homemade Italian Sausage Sub

    I’m cutting it close getting this month’s challenge entry posted. It’s been a crazy busy month, between work, home projects, weekend guests, weekend road trips and getting both girls settled in at college (more road trips), it’s been tough to get this one done. I’ve actually had this one planned shortly after it was announced, and cooked it this past weekend. Homemade Italian Sausage Sub Homemade Hot Italian sausage Homemade Mozzarella cheese ( I did add some store bought sharp provolone to the final dish) Homemade Sub rolls. Homemade Marinara sauce (ok, I did use store bought canned tomatoes, oh my…) It was a fun tasty cook, and I was able to use 3 kamados in the process. have about 5 pounds of sausage sealed away in the freezer. I'm thinking about an Italian sausage gravy biscuit cook this weekend…. Enjoy a few pics… Sausage Prep Bread/Sub prep Marinara prep Yum Yum... homemade cheese... Bring it all together....
  5. 12 points
    Lydia

    Little Thai Banquet

    Even with the phenomenal amount of lead time, I didn't think I was going to get an entry in this month due to many factors, not withstanding the fact that I kept changing my mind about what I would do could achieve. LOL We have a very dear friend coming to visit this weekend, so I used it as an opportunity to make some things on the Kamado that I had only previously made indoors and on the Weber Baby Q. These are hand-on-heart some of my absolute favourite recipes and I'm really excited to share them with you guys and I really, really hope that you try some of them. ESPECIALLY the pork skewers and satay sauce!! They are amazing! Infinitely better on the Kamado (as you guys would already know!) LOL ... and the lemongrass curry... it's such a flavour bomb ... and the fishcakes aren't too shabby either LOL . Seriously though - they're very authentic in flavour and texture. My intent was to challenge myself by making dessert in the Kamado and I thought that a brownie would lend itself beautifully. I have to admit that I ended up doing it in the oven for the sake of timeliness. The Kamado was well-busy pumping out a curry, grilled chicken and pork skewers! Maybe I can convince hubby that we need a Junior? ha haaa! The recipes are too authentic to be my own because I'm not Thai but they are truly delicious and from some of my favourite food bloggers and cooking channels, so I will let you know who from and maybe they'll become yours too? Prep commenced last night ... so here goes. Lydia’s Little Thai Banquet Menu Pork Skewers with Satay Sauce (by Pailin's Hot Thai Kitchen - YouTube) Fish Cakes with Dipping Sauce (by Pailin's Hot Thai Kitchen - YouTube) Coconut Rice (by Recipe Tin Eats - Recipe blogger) Lemongrass Chicken Curry (by Not Quite Nigella - Food and Travel blogger - with some adaptations by me). I have to mention that the idea of making the curry on the Kamado was inspired by Glenn's Aussie BBQ cooking channel on YouTube. The guy is a real character with some great recipes and techniques. Jaffa Brownie (Gemma's Bigger Bolder Baking - with adaptations by me) Pork Satay Skewers 450g pork loin steaks Marinade/brine (min 2 hours but preferably overnight) 1 1/2 teaspoons coriander seed (lightly toasted) 1/2 teaspoon cumin 1 Tablespoon lemongrass finely chopped (just the inside, remove the hard outer) 1 teaspoon chopped galangal 1/2 teaspoon turmeric (fresh or dried) 1/8 teaspoon white pepper 1/8 teaspoon cinnamon 1/8 teaspoon cloves 2 teaspoons brown sugar 1/2 teaspoon salt 1/3 cup coconut milk 1/2 Tablespoon vinegar 1/4 cup water Extra coconut milk for brushing when cooking Pound the lemongrass and galangal into as smooth a paste as you can using a mortar and pestle Add the toasted coriander seeds and grind Add remaining dry ingredients and grind Add wet ingredients and mix through With the steaks, cut them down the centre along the length of the steak and then slice into 1/4 inch / 6 cm pieces Marinade overnight if possible Next morning Soak your skewers (if bamboo) in water for a couple of hours Skewer 3 pieces onto each stick and try to get one piece with the fat strip on it, per skewer I bbq’d these direct on the kamado with all the coals pushed to one side and the cast iron grate in the lower position. Baste one side with plain coconut milk and placed basted side down on the grate and then baste the other side that is facing up. Peanut Sauce (also amaaaazing just served with veggies) I implore you to try making this!!! 1/2 cup roasted peanuts ground up rough in the food processor 2 Tablespoons lightly toasted white sesame seeds 1/4 cup coconut milk Plus 1 cup coconut milk 1/3 cup curry paste (either red or Penang) 2 Tablespoons brown sugar 2 to 3 Tablespoons tamarind juice (I soaked a 1/16th block of the package pictured in a small bowl of boiling water for 15 mins and then mushed it up using my fingers until there was nothing left to squeeze out and then strained out the solids to end up with the liquid). a splash or so of Fish sauce to taste Put 1/4 cup coconut milk into a small pot and reduce by half Add curry paste and cook, stirring until it's thickened and the red oil starts to separate (about 5 mins) Add the other cup of coconut milk and peanuts and sesame and stir until well combined Add sugar and tamarind juice Add a couple of splashes of fish sauce Simmer and keep stirring until thickened. Keep stirring, otherwise it will catch Taste and check whether extra sugar or fish sauce is needed for balance Mine sat for a while whilst I did all the other stuff so it was quite thick when I went to serve it, so just add some water and heat it up and it will be perfect Fish Cakes and Thai dipping sauce Dipping sauce 1 big red chilli (mild for flavour) 1 - 2 small Thai chills (spicy for heat) 3 cloves garlic 3 Tablespoons water 1/3 cup vinegar 1/2 teaspoon salt 1/2 cup sugar To serve: 1 tablespoon finely chopped cucumber 1 tablespoon ground roasted peanuts 1 tablespoon finely chopped purple shallot (I left this out because of an allergy) Blitz first 7 ingredients in blender Heat on stove, stirring until thickened (3 to 5 mins) Allow to cool Just prior to serving, add cucumber, peanuts and shallots (and a bit of water to loosen up if needed) Fish cakes 350g tender white fish (must be very cold from fridge) 2 to 3 Tablespoons red curry paste 1 egg yolk 1 teaspoon sugar 1 teaspoon fish sauce 1/2 cup green beans chopped into small bits 1/3 cup Thai basil (spicy) 4 -5 kaffir lime leaves finely shredded (I substitute with lemon myrtle leaves because I have a tree) Blend up very cold fish and curry paste, egg yolk and sugar in blender until well combined and mixture is bouncy (doesn't take long at all) Transfer to a bowl and combine remaining ingredients with a spatula Using wet hands and tablespoon, form into small patties and then shallow fry in something like rice bran or peanut oil. If you have dry hands, you will end up with a sticky mess and wasted ingredients). Pan fry until golden brown. Coconut rice The secret is using coconut powder (not coconut milk!) and kaffir lime (or lemon myrtle) leaves. Coconut powder makes the rice light and fluffy without the residual gunk on the surface you get from using coconut milk, and the kaffir lime leaves is the secret ingredient that gives this rice that special aroma. 1 cup jasmine rice (or long grain) 1 1/2 cups water 1 packet coconut milk powder (1.75 oz / 50 g) 2 large or 3 small kaffir lime leaves , crumpled in your hand (I used lemon myrtle from my tree) 1/2 tsp salt 3/4 tsp sugar 1 tbsp desiccated coconut , toasted, to garnish (optional) - I just topped with a little finely shredded lemon myrtle leaf that I had set aside for the job 1. Combine all ingredients in a saucepan over high heat. 2. Place lid on (clear glass lid is good if you don't have x-ray vision) 3. When it comes to the boil, (watch it, you don’t want it to boil over), turn the heat down to low so it is simmering gently 4. Leave to simmer for 12 to 15 mins or until all the liquid has been absorbed 5. Remove from the heat and rest for 5 to 10 mins 6. Fluff with a form and garnish with toasted coconut or extra shredded lime leaf, if using and then serve Lemongrass Chicken Curry 500g chicken thigh (which I pounded slightly to even out thickness) prior to grilling on cast iron grate in lower position at 200C 2 sticks lemongrass Coconut or peanut oil for frying 1 onion, peeled and chopped fairly small dice (or four purple shallots as shown above) 2 cloves garlic, peeled and sliced 1 inch ginger, sliced 4cm stick of turmeric, peeled and chopped into small bits 1 - 2 small chillies - sliced 2 tomatoes - chopped (I forgot to include them in the photo) 2 tablespoons fish sauce 1.5 teaspoons sugar 1 cup water 1/2 cup coconut milk (optional) I added some tofu puffs which are amazing flavour explosions because they're like curry-sauce-absorbing-sponges, as well as some baby corn and snow peas . Split the lemongrass sticks in half horizontally and bash the cut side with the blunt end of a knife. Place the onion, garlic, ginger, turmeric and chilli in a mortar and pestle or a food processor and bash or process away. I set up the kamado with half coals on one side to create direct and indirect zones and then placed the wire grates in the top position I added coconut oil to a cast iron low skillet with a lid and fried the paste mixture until fragrant and then added the corn Add the lemongrass and tomatoes. Then add the fish sauce, water and sugar. Simmer for 20-30 minutes covered. Add snow peas and and tofu 5-10 mins before serving Set aside Cook off the chicken thighs in lower position as described above and then chop and add to the curry. Jaffa brownie Jaffa Brownie My grand plan was to make this on the Kamado but I was creating a rod for my own back, so that didn't happen. I’m definitely not going to tell you American peeps how to make a brownie because I’m sure you all have handed-down family recipes far superior to mine, but my twist is to add the microplaned rind of an orange to really lift the flavour. Choc orange is one of my favourite dessert flavour combos. I would really love if you would try some of these recipes and let me know if you do and what you think of them. Bon Apetit.
  6. 12 points
    gotzero

    Really Homemade Pizza

    I had big plans for the August challenge entry, but I also have little kids, so here is a last-minute entry I actually got done. I realized last month for the pizza challenge that the only things that were not made from scratch or from my garden were the cheese and the meat. I figured that by giving up meat and making my own cheese, I could have a raw ingredient/out of the ground entry that at least at this house constitutes a "complete dinner". If lack of meat or "traditional BBQ" (or sides) disqualifies this, please remove the entry. To begin, I went out in the woods and found a log from a hardwood tree I cut down in 2017 and left to season, cut a small section and split it, I am 99% sure a Hickory. This went in the Big Joe along with Western Lump. I don't usually do this for pizza, but homemade is homemade. It has been way too hot here this summer to get pizza tomatoes, so these regrettably came from the store. I made the sauce using tomatoes and garlic and oregano. Next was a trip to the garden for Basil, Bell Peppers, and Onions. Now time for the cheese. I started by heating a gallon of milk and citric acid. Added rennet and cut, stirred, and strained the curds (sadly no pictures of forming the hot cheese). After the cheese was done and I let it cool, it was time to cut the veggies and make the instant dough (I would not ever use the instant dough recipe again [10 minute prep time, too much yeast] but this had to get done for me tonight). Once everything was made, I went out to make sure the kamado was hot enough and put everything together. The kamado was having trouble getting to 500 degrees at the dome (too much little charcoal, so I just made my cook time longer. I wish I had a hotter temperature next time. Here is the end result, with some absolutely not homemade bourbon (Four Roses Barrel Pick). I will certainly be making more mozzarella in the future!
  7. 12 points
    KismetKamado

    Raging Inferno Redemtption Cook

    Ok. Many of us know I had a recent unpleasant cook experience over the weekend that left me with a little less hair and eyebrows and a little more humility..... that last part is a shocker, I know.... So on Sunday I felt compelled to redeem myself. I expeditiously shut down my grill after the Saturday cook incident. Wasn’t thrilled with the smoke taste on my bread and a wicked raging inferno. Sunday morning I cleaned the grill. Less ash than usual and a ton of lump left. Nothing to do but light her up. Had some whole wheat sourdough I put together the day before for a nice loaf and some turkey breast to cook for lunches. Also had some wings and corn planned for jumbo joe but it was too windy (30 plus all day). Turkey breasts seasoned and on. Knocked out mowing the lawn lawn while they cooked - checking on them occasionally and turning as needed. Sourdough whole wheat on. My starter was neglected. Should have waited until 2nd feeding before building bread. Wind was whipping as seen by the parchment. About 40 minutes later. Put the corn and wings on. Plenty of uumph left in the lump. Bread sliced. And my sandwich for lunch at work.... nothing short of awesome! Redemption is mine! No off flavor in the bread on 2nd cook. I suspect the inferno fully carbonized it all, so cooking on the remnants was no issue. 2 full days of many hours of high heat cooks on this lump.
  8. 12 points
    shuley

    Lasagna

    Since some people have not yet discovered the magic of baked pasta dishes in the kamado, I thought I'd share this magnificent baked lasagna, KK style.
  9. 11 points
    Ron5850

    Rotisserie Chicken

    We just love chicken on the kamodo. Nothing is easier than adding lemon, mixed fresh herbs, a little salt and pepper and some cherry wood smoke. It comes out just so juicy and tasty.
  10. 11 points
    MD_Ag

    Italian Inspired Homemade Meal

    For some strange reason I made this tougher on myself. Not only was the whole meal homemade, and a good bit homegrown, I tried to have everything fit an Italian theme. Heck, even our tablecloth was made in Italy. I took so many photos, so first things first, the finished meal: The meal took two days to bring together. The prep, in roughly chronological order, follows. Exact recipes will be in follow up posts to keep the length of this one down. 1) Ciabatta Rolls Mixed together some flour, water, and yeast to make a biga. Let that sit for nine hours. Afterward, mix in more water, flour, sugar, salt, oil, and milk. Knead (hopefully with a machine of some kind) then let rise for an hour. Most recipes call for loaves, but I like rolls. However, I can never seem to shape and size them right. Let's just call them extra rustic. Let the rolls rise for another half hour, then bake around 450°F. Preferably not in a thunderstorm like I did. Twenty minutes had them fully cooked with a nice brown bottom crust. I don't think the conventional oven could have done better. 2) Lemon Tart A Mary Berry recipe. Many lemons, even more eggs. This was all done while letting the biga form. The dough was brought together in a food processor. Then I (badly) turned it out into my dish. As always, don't forget to blind bake! Next, the lemons were juiced. Finally, all the filling ingredients were mixed together until smooth, then poured into the fully cooled shell. Bake for the listed 40 minutes, then another 10 to not end up with soup. And yes, I did switch my oven over to Celsius for this part! 3) Peposa (modified from Food Wishes) Bought six pre-trimmed short ribs that came to three pounds total. Made a garlic tomato glaze using some marinara sauce I made from scratch two days ago. Coated the ribs in salt, then the garlic sauce, then a whole bunch of pepper. Added about two cups of a chianti and some herbs, then moved to the grill with the hope of a moderate simmer. After an hour and a half added some more wine and covered the dish to start the braising. I didn't rotate as often as I should have, but they became plenty tender and the bones pulled out cleanly. After about four hours total, I removed the meat and left the sauce uncovered to reduce. 4) Panzanella Took three of the more misshapen ciabatta rolls and sliced in half, brushing some olive oil on each side. These were then toasted on the grill. The misses chopped up some of her homegrown tomatoes, then combined with pieces of the toasted rolls, along with some olive oil, balsamic, salt, pepper, and fresh basil and oregano. 5) Squash in Cream Sauce Green and yellow squash (yellow homegrown) were sliced, then tossed with olive oil and fresh basil and oregano. Place into a foil bag, and roast. While waiting, a mix of heavy cream, goat cheese, and a splash a milk was heated along with a good stalk of basil. Once the squash was done on the grill, toss it in the sauce. And that is how we ended up with tonight's meal, where my father-in-law joined us to celebrate the upcoming birth (December is upcoming, right? ) of our first child. Things I've learned from this challenge: - Good quality microwavable veggies are a godsend. -If a period piece ever shows a cook not working, it's a lie. - Lemon pie for breakfast is awesome. Ok, I already knew that one.
  11. 10 points
    snaumcheff

    Keep it simple ribeye

    A little coarse salt, coarse pepper, garlic and cayenne combined and rubbed on a few hours before grilling. Cool 4 minutes each side at 475 and this is the result. I call it my Keep it Simple steak.
  12. 9 points
    John Setzler

    Kamado Guru will stay ONLINE

    Thanks to all of you for the feedback. I have decided to keep Kamadoguru.com online. I will continue to pay the costs of running it as I have been doing. I have added a "Support KAMADOGURU.COM!" banner prominently on the site. If you would like to contribute to the costs of running this site, please feel free to click on that link. Providing support to Kamado Guru is completely optional. You get no added benefit other than knowing you are one of the great folks who help keep the site online. Thanks! John Setzler Kamado Guru Administrator
  13. 9 points
    KismetKamado

    Unexpected Cook

    You know you've had a sporty day of Kamado'ing when you have to shower afterwards to see what's left of your hair and eyebrows.... So that was the end of the day's cook story, but let's back up a bit to the beginning. I had the other half of the dough from Remoh's Artisan Bucket Bread to deal with. I took it out of the fridge and attempted to shape it and let it rise again. The first cook I didn't do this step since it wasn't specified, but I think it turned out a bit better this time. Was running the Big Joe about 450 degrees. I wanted to get another bag of the Western Lump today, but they were all out. Instead, and against my better judgement, I got a bag of B&B Hickory Lump. I should have listened to my gut. More on that later. Bread was looking really nice after 35 minutes. I went ahead and temp'd it and it was right at 200. I've never temp'd my bread before, but I probably will moving forward. Seemed kind of silly, but it was easy enough and nice to know it was where it needed to be. Sliced it up. And, even though it looked ok, it had an unexpected smoky flavor. My fire was burning clean and hot, so I was surprised. This was only the beginning of my lump woes. I let the grill ride while I attempted to take a short nap. The older one had a sleepover last night, so the whole house was up very late. And then the guests had a very early departure, so the whole house was up very early as well. I decided that because I wasn't thrilled with the weird taste on the bread, that I was going to kill that bag of lump. Topped off the Big Joe and set it for around 350 while I went to the store for a few more things. Had pulled a couple of T-Bones and a nice pork chop from the freezer earlier in the day. Came home to find my husband pulled some shrimp for himself as well. Ramped up the grill a bit when I got back and prepped some veggies Cut up some baby red potatoes and also sliced some yellow squash and cut up some asparagus. Only got pics of the potatoes on as things got a bit western there for a few moments and I had to regroup.... I'm no stranger to burping a kamado and it is second nature for me. I burped my kamado going in to flip my potatoes Lifted a little and had some flair out. Lowered and immediately lifted again a little bit. Nothing.... Lifted the lid and "whoosh" - a ball of flames came billowing out. For whatever reason, I tend to not freak out about such things and I finished opening the lid. With the Big Joe, that is a little bit of a reach for me. Well, I soon smell singed hair and realize I've taken a direct hit. I patted out the right side of my hair - thankfully held back by my sunglasses - and felt an unnerving crunch of my scorched hair. Well, the show must go on as they say... so I stepped back and took a few moments to try and knock off and brush away all my singed hair and do a damage assessment on my sunglasses. Thankfully, they were fine. Got my game face on and went in again to get my veggies done and get ready for the proteins to go on. Burped again and this time I had flames shoot out the bottom vent towards my legs. Sheesh.... Burped again and flames licking out the edge of the dome. Burped again and the same. After numerous burps threw up the lid and carried on. Shrimp, t-bones and pork chop on. At this point, I just left the lid up and went for it. I didn't want to mess around with another blowout. Just about done - and didn't take long. The 5 year old was super proud of herself - she came outside and said she had set the table. Came in and indeed she had perfectly set the table with paper plates and plasticware. Worked for me as I was a bit out of sorts and thankful for the help. Only got a shot of my pork chop. This was seasoned with some rub a co-worker in Oklahoma sent me last week. It had a little bite to it and was really good. It got a bit dark, but that was not surprising with the inferno I had going on. The T-Bones were a perfect rare for the hardcore carnivores in the family. Showered directly after dinner to assess the damage. Put about 3 different treatments in my hair. Figured I would blitz it with everything and hope for the best. Only missing half my right eyebrow and a 1/4 or so of my left. The hair poking out from my sunglasses in front and the right side took the worst of it, but I don't think anyone will notice. My forehead feels like I've got a good sunburn. I've never been scared of my grill before - but I was tonight. Don't think I will tangle with that lump again - I've just never experienced anything like that before. I definitely do my fair share of high heat grilling, but never experiences anything like tonight. And never, ever have I had flames shoot out the bottom vent. And I'm sure it wasn't the lump itself... I'm guessing it was the fact that I topped off a dwindling but full bed of coals with more lump. I didn't think I had enough to carry me through the cook. That probably just got an insane amount of lump going which caused my issues. Still... I don't like the flavor my bread took on, so I won't be getting the B&B again... some of it seemed to be a bit uncarbonized, so maybe that was part of it.
  14. 9 points
    shuley

    Steak on the Jr.

    These babies were beautifully marbled and the Akorn jr did them justice. Awesome weeknight meal. Hubby and I are loving chimichurri at the moment. I should say chimichurri ish sauce, he prefers lemon juice to vinegar.
  15. 9 points
    Busy day .. Coming from my nightshifts At 7 o'clock, porc-shoulder on 11AM - Time to get out of bed, and check on temps - still steady at the 225F Construction time, with a little help, operating the powertools it goes perfect. 16u Shoulder is ready, smooth like butter when pricked. During the groceriesrun, wie came across a whole chicken, 50% off 90minutes high heat, chimney smoking ... ( need even MOAR pictures ... ) Smoked chickenbreast, disassembled chicken ( skin off, because of family issues ) My little plate .. Todays purchases Wholesaler : 1,5 kilo porkbelly - already marinating to become a local bacon-like treat ( wednesday ) Ribs, somewhat around 3 kilo, sunday diner Picanha. 2 puonder ... freezer -> TBT - but soon ! Local farmer Bavette, 2 pieces around 200gr each Entrecote, 2 x 200gr roastbeef (well, the uncoocked variety ) 500gr They grow and butcher their own cows, meat is superb.
  16. 8 points
    TKOBBQ

    All aboard

    Well decided to cook a couple of things today. Shout out to @KismetKamadofor the pulled chicken dish, I finally was able to find the guajillo chili sauce yesterday. Then up next was some pulled lamb for sliders.
  17. 8 points
    KismetKamado

    Throwback Pizza Cook

    In my early Kamado days, the only pizza cooks I would attempt were of the Papa Murphy variety. It’s probably been a year or two since I did one and something about ending a wretched month end week at work had me feeling nostalgic for something easy. I never had great results with the Papa Murphys on a pizza stone - so I went with what was my preferred setup. Indirect direct on rack - no stone. Sent my husband to fetch the pizzas. He texted me “set oven 425”. He should have known better. I texted back “Kamado”. Lol. Fired up the Big Joe with some of the Western lump I got at Walmart. This is my last bag of 3. And it is by far the sparkliest. (Autocorrect changed sparkiest, but I think sparkliest is better.) It took well over an hour for this stuff to simmer down and behave. It was like the 4th of July every time I opened the dome. Super annoying. Not many pics. Almost all my pictures are turning out extremely blurry. Perhaps the ancient iPhone is on its last leg. Extender rack barely fits on deflectors. Veggie Pizza on for the older daughter and I. The younger one refers to this as “salad” pizza and won’t have anything to do with it. Pulled the tray after about 10 minutes. Nice and crisp crust. Held up great to all the veggies. We only ever do the thin crust option. And my husbands pizza. No salvageable pics from my phone on his. So just the one finished shot. This one was really good. He did the chicken bacon Alfredo, but subbed sausage instead of chicken. I really enjoy doing the no knead artisan dough for made from scratch pizza. But every now and then ultra easy over regular easy wins out. It was fun to do a couple of these pizzas again. And a tasty, although rather late dinner. And definitely best to wait for the lump to settle and eat a bit later... a not clean fire and pizza is a bad combo.
  18. 8 points
    Ron5850

    Gotta love pizza

    Had the temperature @ almost 580°f for this pie with the temperature of the pizza stone @ 460°f.
  19. 8 points
    This recipe is super easy to make and the results are out of this world! Ingredients include: fresh local corn, ranch dressing(I despise mayonnaise), seasoning and Mexican cheese blend.Truss the husks with some butchers string for a handle. Slather corn in ranch, then sprinkle seasoning onto them. Put on the grill at 450 to 500 degrees fahrenheit. Be sure to make a foil heat shield as to not burn your "handles". I put mine on after this picture(dumb move, put it on prior to corn). Turn corn as soon as light charring occurs. As you turn them, start adding Mexican cheese blend. Pop open a delicious beer to enjoy with your significant other while the cheese melts. This step is not mandatory, but highly recommended! Pull those beauties when they look something like this. Pick up by handle and enjoy immediately! Repeat as necessary. Be sure to charge people that wonder into the wafting delicious smell appropriately! Honestly, this is amazing and I may never do regular corn again. If you've never tried, it is simple to make and tastes great!
  20. 8 points
    ckreef

    Mahi Mahi Acqua Pazza

    Mahi Mahi Acqua Pazza served with fresh green bean Caserole and yellow potato, bacon, cheddar something. Fantastic cook. Used Slap Ya Mama Cajun seasoning on the fish so it had a little bite to it.
  21. 8 points
    Smoke and Awe

    Birthday Dinner

    I was happy to be home all day and get to make my own birthday dinner, inspired by @ckreef's zucchini gratin, and @keeperovdeflame's mayo corn. The pork sirloin chops were marinated in buttermilk, then rinsed and patted dry before applying a garlic and herb rub for a couple of hours. Sirloin doesn't take long to cook, so I did the gratin first, then the chops with the corn mixture on top. This is what it's all about. Lovely.
  22. 8 points
    eric

    Rainy day Saturday cook

  23. 7 points
    John Setzler

    Raspberry Glazed Pork Loin

    I cut myself a center piece from a whole pork loin that weight about 3lbs. I trimmed and trussed it and tossed it in a brine overnight. My brine was made with salt, molasses, smashed garlic and black peppercorns... I seared the loin over direct heat while basting it with a raspberry jam glaze that had some maple syrup and Tabasco Chipotle sauce in it.. i reserved some of that glaze for a post cook drizzle...
  24. 7 points
    pesto3

    Lamb Spare Ribs

    First time I’ve done lamb ribs and I’m kicking my self for not doing them ages ago. Hit with tree bark rub. On the Jr at 125c with a bit of applewood for just under 3 hours. Also threw on some jalapeño poppers. These ribs were awesome!
  25. 7 points
    Ron5850

    Fried chicken...sort of

    Like a lot of people I love fried chicken. I wanted to try it on the kamado but I know how dangerous it could be frying chicken with oil on the kamado. So what I did was coat a cast iron skillet with butter. Prepared my chicken like I would normally do for frying. Placed it in the skillet added a few more pieces of butter and on the kamado. I cook the chicken at a temperature of 400°f for approximately one hour and the chicken wasn't crisping up as of yet. At that point the chicken internal temperature was 170°f. At that point I raise the temperature to 500°f for another 20 minutes till the chicken started to crisp up. I did add a chunk of cherry wood to the cook. But either it wasn't enough wood or the chicken just didn't take the smoke flavor. All in all I feel the cook came out pretty good.
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