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    • John Setzler

      Site TOS/Guidelines Updated 9/7/2017   05/02/2017

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Popular Content

Showing most liked content since 02/19/2018 in all areas

  1. 16 points

    So good

    I fired up the wood oven tonight and broke out the new lodge skillets. This cook took about an hour and it was a lot of fun. lemon pepper roasted spatchcock chicken and hassleback potatoes
  2. 12 points

    My sausages..... are ready!

    4 short weeks ago, I hung a ton of meat in my cantina in order to take advantage of a natural cured charcuterie project. This is my second year doing this and I must say this batch is a bit better. Last year we cured a bit bit longer and they were a bit hard for my liking. These ones are softer and chewier, better for my dads teeth!! I just finished vacuum sealing them and I diced up a few for snacking on.... they are deliscious!!
  3. 12 points

    Primo pizza

    A few pics from the most recent pizza cook. Loaded these pretty heavy and gave 'em a thick crust. Was a great dinner!
  4. 11 points

    Ham & Mushroom Quiche

    I smoked a ham Wednesday when I was off work due to the winter storm. I wanted something to eat in case we lost power (which luckily didn't happen). I still have a bunch of it left and need to use it up. It has been a while since I made a quiche and thought it would be a good way to use some nice mushrooms I picked up at the farmer market (yellow oyster, button, crimini, and maitake). First I diced up some shallot, softened that with the diced ham and set aside. Next I sauteed the mushroom mixture until nearly done, mixed in the ham and shallots, then let cool. I used 4 eggs and a cup of 2% milk (salt, pepper, and a few drops of hot sauce). The first quiche I used a mixture of Swiss and a little Mozzarella. Ran out of swiss and used Colby Jack on the second. Baked for 40 minutes on a heat soaked kamado at 400F. Served with a simple side salad. Thanks for looking. Just getting started. Swiss... Colby Jack... It was a beautiful sunny day and my cell phone camera is lackluster at best today.
  5. 11 points
    Where the hell has DerHusker been? You may or may not have been asking yourself this question but even if you haven’t, the answer is here. Every year starting in October I get busy doing an animated Christmas light display synced to music and that consumes many many hours of my days. Add to that my work has exploded and I’m as busy there as I’ve ever been and finally we take care of my 92 year old MIL who has Alzheimer’s. Add all these things up and something had to give and that something was cooking. So I’ve been away from cooking and this site for quite a while and just to prove that I’m not dead I’m finally posting another cook. This is one of our favorite things to make. I noticed a vacuum packed package of some BBQ chicken in the freezer drawer. This was from this cook: https://www.kamadoguru.com/topic/29667-4th-of-july-dinner-chicken-2-ways/?tab=comments#comment-39879 I also had all the ingredients for some Verde Enchilada Sauce. I took most of this out to the kamado and roasted them and then put everything in the blender for a spin. I added some canned enchilada sauce to this. I then pulled the chicken and added some diced onion and some queso fresca to it. I set up my work area and rolled up a dozen enchiladas and then poured some more sauce on the top. I covered them with some Mexican 4 cheese blend and took them out to the 375 degree kamado. Here they are after 15 minutes. Here are 2 plated up with some homemade Mexican rice, some spicy pickled carrots, some frijoles and a Negra Modelo. Muy Bueno!
  6. 10 points

    Shrimp Taco Gadget Challenge Cook

    For this taco challenge I wanted to highlight a few kitchen/grill gadgets. Basically one trick ponys but they do a really great job at their one trick making life just a little easier. Everyone needs a taco grill rack. I had forgotten just how good a double wrapped, baked taco really is. A corn cober (sp?). Does a really good job stripping kernels off a cob. Especially useful for making sizzle corn. And finally a garlic press. Really don't know how I lived without one. Makes mincing fresh garlic a breeze. Onto the challenge - shrimp tacos. I started by making a homemade salsa for chip dipping. I've never made homemade salsa before. This was easy enough and tasted so good I'm not sure I'll buy salsa ever again. Pico I guess, sort of anyway. The rest of the ingredients. Made some Mexican sizzle corn on the Akorn Jr. I marinated the shrimp then grilled it in the 16" KK. I grilled it in two sessions. This first session was quick seared but not cooked all the way through since I'll use this in the baked tacos which will get some grill time. The second session (not pictured) was cooked until done since they'll be used in the open face tacos. Now that all the prep is done let's build some baked tacos. I started by basting some oil on the outside surface. The 4 stages of the build. From left to right: Soft shell, hard shell and corn, Add some shrimp, Some Pico, And top it off with Mexican crumble cheese. Baked on the 19" KK. Yup three gadgets and 3 kamados. The final outcome: One open face soft shell shrimp taco, 2 baked shrimp tacos, chips and salsa.
  7. 10 points
    Jack 101

    Sea Bass With Garlic Salsa Verde

    The market had some wild caught 1.5" Sea Bass steaks that I could not resist. So I dug out my long neglected GrillGrates and got the Vision up to 450*, seasoned the fish with Goya Sazon Azafran and sea salt and got cooking. I had some homemade garlic salsa verde that I stored in Mason jars and refrigerated. I slow heated this as a sauce and garnished with some fresh cut pico de gallo. Yum! Thanks for Looking and Happy Cooking.
  8. 10 points

    Awesome pizza cook

    Ok... so the pizza was fairly average for our household, but having your 20 month old push a chair up and ask to help is pretty special, lots of taste testing happened but he mirrored my topping (I slowed it down to his pace) and he topped his own pizza. THIS is what cooking is about.
  9. 10 points
    Salad is what for Dinner.. Southwestern Salad in a Mason Jar Believe when I say "I had no idea what to do with this Challenge" But we love Mexican, Tex Mex Meals, so thats what I chose. Maybe Salad in a Jar is a bit weird but very Southern. So a very Southern spin on a Southwest meal. There are different components to this meal First Off Ingredients for my Dressing. Lime and Cilantro dressing Next I made my Guacamole. So the flavors can blend. Next my ingredients for the Salad it self Ingredients for a Southwest marinade Marinaded the Steak for a couple of hours in the fridge Cook my Quinoa then put in jars with the lime and Cilantro dressing and layered my veggies. Grill pic of the Flat Iron cooked on the Akorn Jr. @500* 4 minutes first side.. The Steak wasnt quiet done so did 5 minutes on the other side. Now I added to my plate the lettuce which I noticed I forgot a pic of then pour my salad mason jars on top added my Steak then my Lime Tortilla's with homemade Guacamole and serve with Salsa and Sour cream. This was a great salad. Alot of prep but so worth it. Thanks for looking
  10. 9 points

    Oink, Gobble and Cluck

    Took advantage of the most beautiful day all year on Sunday to cook up some protein for the week. First up was a turkey breast simply seasoned with Trader Joe’s everyday seasoning. Then I did a couple of chicken breasts to compare a couple of new rubs. I scored the Wicked Que in an exchange recently. Key lime jerk on the left and Jamaican firewalk on the righ. Key lime jerk - this one was nice and bright. Jamaican firewalk - this one had a nice unique heat. And then on to a couple of pork tenderloins. Again, a comparison of my take in the bbq exchange. Smoke stack on the left and sweet Georgia heat on the right. And I’m set on proteins for the week for quick lunches... had a killer turkey sandwich yesterday. Not sure what I’ll go with today yet.
  11. 9 points
    Jack 101

    Twice-Baked Kamado Eggplant Parmesan

    I used the 2016 Costco Pit Boss 24 for this cook of Twice-Baked Eggplant Parmesan. The kamado ran a steady 350* indirect for all aspects of the cook. 3 large eggplants cut into 1/2" rounds, then both sides sprinkled with salt and rested on paper towels for 30 minutes to "sweat". Rinsed and patted dry, then onto the breading and first bake phase. In a 2 stage breading station, 3 eggs beaten in one and Italian seasoned breadcrumbs with a little garlic powder in the other. Dredge in the egg and coat with the breadcrumbs. Bake until lightly crispy on both sides, turning once. This takes about 10 minutes. If you are pressed for space, you can do the first bake in the oven on parchment paper lined cookie sheets. In a 9"x13" roasting pan place a layer of your favorite marinara sauce, a layer of eggplant and a layer of shredded cheese. I used a blend of Italian 4 cheese and Parmesan. Season each layer lightly with Italian seasoning blend or dried basil, or both. Continue to create layers until all of the pre-baked eggplant rounds are used. Finish with a generous layer of shredded cheese, cover loosely and bake a second time until the cheese is melted and the sauce is bubbly around the edges-about 30 minutes. If you want the top layer of cheese browned, remove the foil for the last 10 minutes or so. Thanks for Looking and Happy Cooking.
  12. 9 points

    Pork Butt Burnt End Tacos

    In what may be a first for a challenge on this site, I am using leftovers from the last challenge cook for this challenge cook. Last weekend, I made some burnt ends from a pork butt. Here is the link to that cook: https://www.kamadoguru.com/topic/38202-pork-butt-burnt-end-wedge-salad/ When the taco challenge popped up, I had to laugh because I had already planned on turning the leftover burnt ends into tacos this weekend. I figured I'd take pictures and use this as a Plan B but it turned out so good, it got bumped to Plan A. I started by pickling some red onions in apple cider vinegar, salt and sugar. Next, I made my first attempt at making flour tortillas. Here are the balls before their rest. And rolled out after the rest Not exactly round, but people pay a premium for 'rustic', so let's go with that. Then into a hot pan Stacked and wrapped in foil and paper towels Meanwhile, I had some pineapple spears heating on the KK with the burnt ends warming up at the same time. My wife was busy frying some corn tortillas (we didn't attempt to make those). She fried some whole for a tostada salad and quartered some into chips. Everything together. This turned out incredible. The tortillas were soft, pliable, and so good. So much easier to make than I imagined. My rolling technique isn't the strongest, but it worked well enough. The onions and pineapple were a really great addition to the pork. The added sweet and acid offset the spiciness of the pork.
  13. 9 points

    Crab Cakes

    I thought I had posted my crab cakes, but cannot find it anywhere. Sorry if this is a double post. crab meat, panko bread crumbs, egg, mayo, old bay, and my secret ingredient - smoked bacon mustard cooked in my cast iron on the KJ
  14. 9 points

    First Spatchcock Chicken

    I decided this weekend that I was going to roast a chicken today for one of the family’s favorites, chicken pesto sandwiches. Ordinarily, we would buy a rotisserie chicken from the grocery store, but wanted to give it a shot instead. After some research, I found that spatchcock was the best way. I will never cook a whole chicken on the grill any other way. It cooked “quickly” and the skin is perfect. The only thing that I seasoned it with was some Cajun seasoning. I LOVE IT!!
  15. 9 points
    Started off giving some sausages some happy Nancy. On they go.then chargrilled some capsicum and sweet potato.mixed up some corn,mixed lettuce,cherry tomatoes and cucumber. Then added the cooled down capsicum and sweet potato with some goats cheese and baby beets.sliced up the sausages and mixed them in with some more goat cheese.for the dressing I whipped up some light sour cream with apple cider vinegar ,dijon mustard and some maple syrup.and plated I loved the dressing yum .
  16. 8 points
    We have tacos most every Friday night and stay pretty close to boring, but for this challenge I worked a little harder and made grilled chicken thighs that were marinated in a spicy lime rub and straight margarita mix. Then I grilled the chilies for the pico, and also the shells. We like this brand and size of shell that is thin and pliable but doesn't easily break and also is tender to chew for hubby. With some shredded lettuce, avocado crema, and queso fresco, one taco per person was more than enough for a meal. I layered the avocado crema on the bottom, then the lettuce, then the chicken, and then the mango pico with queso fresco for a prettier taco...
  17. 8 points

    Cooking Today

    Don't really know exactly why but my cooking has fallen off pretty much since Christmas, just managed to do the bare necesities to stay alive using the Weber Summit. However, I have been thinking about creating a recipie for the last week and felt really motivated to cook today. I am going to do Spatchcocked Cornish Game Hens with a mushroom marsala sauce and some proscuitto wraped asparagus. Felt good to light the fire and smoke smells really good Preped the hens with a blend of Lemon zest, thyme, oregano, and minced garlic with a sprinkle of kosher salt preped the mushrooms I will add the marsala, some chicken broth, and rue during the cook Asparagus is already to go Should you choose to follow along it should be a nice cook. About 55 degrees outside and windy, but very clear and beautiful. Right now Merle and Willie are singing me a tune, time to open a PBR.
  18. 8 points

    Won this in a bar.

    This was my first smoker. I actually won at a local bar about 8 years ago. It since rusted out and got put to rest . It severed me well. I still think it's really cool.
  19. 8 points

    Cooking Today

    here are the end of cook shots. I apologize for the grill shot, terrible. The plated shot is not too glamorous but the dish was an amazing winner. The Marsala sauce they way I made it was two cups chicken broth 2 cups marsala in a 12" pan with a blend of mixed mushrooms seasoned with roasted minced garlic, thyme, oregano, chopped parsley, salt and pepper, and sliced green onions. I made a rue with a couple of teaspoons of flour and a walnut sized lump of butter. I took the shrooms off the grill and put them on the stove in the kitchen and added the rue, and then some heated half and half. The sauce was heaven. I put the sauce on the plate and set the hens on top. Wonderful dinner. Not too good a shot, sorry. This tasted alot better then the pic looks. This is a great dish. I am going to mess around with it and improve the presentation.
  20. 8 points

    Dino ribs

    I was in our local WinCo and saw these the other day. Had to snag a few. I hit them with some coffee rub and mopped them with a mix of typical BBQ sauce and vinegar. Tasty is the best way to describe it. I smoked them in my offset along with a ham. Hickory wood at about 250. I love beef! Yummy!
  21. 8 points

    Time to piddle

    The wife's Birthday dinner.
  22. 7 points

    Wing party

    Ok, so it was just the family. But I was so excited that out local butcher opened a second location and it is literally within walking distance to my house. They had some fresh wings so I did three different sauces, bbq for my 4 year old non adventurous eater, and honey garlic wings and hot wings for the rest I'd us! Soooo good, my dry rub included purple crack and that made a big difference! And hawaiian mac salad was the perfect side!
  23. 7 points
    Thanks for all the advice on my help thread. I’m going to be eating more fish and have a list of brilliant ideas to use! For this one, marinated in garlic, red pepper, ginger, soy sauce and honey. Simmered that down and mopped a few times for a glaze. Let them go in there at 350 or so on the upper rack and took off at 145. Used that that atop an orzo salad, with tomatoes, spinach, feta and toasted pine nuts. Added in a dressing of red wine vinegar, garlic, evoo, salt and pepper. Amazing. Kid wasn’t a fan of the feta, and wife (who got chicken) didn’t love pine nuts. But kid was half done in minutes. Only thing was it picked up borderline too much smoke.
  24. 7 points

    Akorn 3 Year Review

    I've had my Akorn for almost three years now, and thought I'd give quick review as to how it's holding up. First some details. I picked up this Akorn for $250 at Walmart in March of '15. (It still had a clearance price tag on it from the previous fall/winter.) In the last three years I have lit the grill 227 times. If I had to describe an average cook, it would be at about 400F for around 1 hour. During the first year I kept close track of charcoal consumption, and I was averaging 20-23 burns per bag of Royal Oak lump. That is efficient! I live in Massachusetts and keep my Akorn stored on a covered porch. I don't have a cover for the Akorn, but it rarely gets wet where it is located. I store it with all vents closed and keep whatever charcoal is left from the last burn sitting in the fire bowl. The ash bin only gets emptied out after each complete bag of lump is burned. Durability: It seems like every review of the Akorn questions its durability. Here are some pics showing what mine looks like after two years and almost 230 burns: The only damage I've had to worry about was caused by me. Lesson learned: never tilt the Akorn to remove winter slush from the bottom tray because it just might get away from you and slam into the deck! The result was two riv-nuts for the hinge pulled out from the body. Luckily it was an easy fix with a cheap tool from Harbor Freight. (I posted a step by step a while back for others who may need to replace the riv-nuts.) The enamel in the ash pan is still shining after holding the remnants of 10-12 bags of lump! There is just a hint of surface rust showing where the inner and outer shells are riveted together. The fire bowl has most of its original enamel intact. There is a little rippling toward the bottom where the fire burns hottest, and light rust is visible where the standoffs are welded to the bowl. This is the interior of the Akorn with the fire bowl removed and ash pan installed. That lighter colored ring is where Akorns tend to rust out. So far no rust to be concerned about. The fire grate has been warped sine I gave the Akorn its first really thorough cleaning two years ago. It hasn't changed much since then, so I don't plan to replace it. Water really is the enemy of this grill! Mine is holding up great with no rusted parts or areas of concern. I have two friends, however, who both have Akorns purchased about the same time as mine who are not so lucky. In both cases, the grills spend much of their time exposed to the weather. Even though covers are used, both are showing rust at the connection between ash pan and body of the Akorn.
  25. 7 points
    When your almost 5 year old says your new taco rack is an iPod holder.... well, it's an iPod holder....
  26. 7 points

    Quick and easy meatballs

    Three on some meatballs for an easy Sunday night dinner, tuned out really well!
  27. 7 points

    Detroit Style Pizza Pan

    A fee weeks ago the March King Arthur catalogue arrived in the the mail. It featured their Detroit Style Pizza recipe and an appropriate pan. Always game for a new pizza experience I bought the pan and a couple other goodies. It's a professional grade anodized aluminum pan 14" x 10" with 2" walls that slant out. I followed the recipe only substituting Buttekase cheese instead of the cheddar cheese it called for. Baking on the KK. This was a good pizza. I really like this pan. Very non stick. I do think with a few more tries I can improve this style of pizza. I like the crispy cheese edge. Note: if you are interested in this pan order direct from Lloyd Pans. It'll save you a few dollars. Plus they have lids for them and a bunch of other pizza pans in various sizes.
  28. 7 points
    John Setzler

    Team Red v Team Green

    There are fan boys of every brand. You can't fault someone for being a fan boy no matter how hardcore they are. You can, however, rise above the fan boy level and ignore it. You and I both know that it ain't the grill that makes the food. To a lot of owners, it IS all about the grill and it will always be about the grill. The fan boy phenomenon between Kamado Joe and Big Green Egg is just about equal. There are still a lot more fan boys of the BGE simply because they have been around a lot longer. The rabidness of the fan boy on both sides of that line is about equal. You can let yourself get sucked into the fan boy debates and issues if you want to. You ultimately get the fan boy label when you do that. What is a fan boy? A fan boy is a person who, without regard, loves to engage in brand loyalty arguments and discussions and will, to the end, support his preferred brand whether right, wrong or otherwise. It's easy to get sucked in. It's not easy to let go once you do. You can't win a debate on this subject.
  29. 7 points

    Nine pound Super Trimmed Brisket

    I got a fantastic bark on it. I just took it off and wrapped it in plastic wrap, foil and a towel. It's sitting in my ice chest waiting to be served at 2 p.m. I didn't look at the roast the entire twelve hours it was on the KJ Classic. Held the 225ºF the entire time. Here's what it looked like when I took it off.
  30. 7 points

    Chef’s prime pork steak

    Simultaneously made a cake to donate to the auction. Devils food cake with buttercream frosting, lined by kit kats and topped with a pound of M&Ms. sugar coma on a plate! (It sold for $50, so that was cool.)
  31. 7 points
    Just a yardbird soaked for 24 hours in buttermilk and seasonings. Turned out great with some rice.
  32. 7 points

    Bulgogi Tacos

    After trying Bulgogi based on seeing a post here, I figured I would sneak a taco cook in for March. I plan to later do and submit kamado chorizo tacos with the chipotle power I made on a kamado, but last month things got down to the wire. This was done with the same AllRecipes Bulgogi recipe, and after talking with my local Korean BBQ which insisted there was no sauce, I tried again. I now believe them. The first time, I cooked everything like little pieces of steak, not really moving the beef and I think I boiled off all of the liquid. This time I treated it like a stir fry and everything came out perfectly. Bulgogi tacos will not probably not make it in our rotation, but bulgogi certainly will. Easy and TASTY. For my insult to tacos, I used box choy, cilantro, green jalapeños, bulgogi, and sriracha sauce on white corn tortillas. The bulgogi cooks much better on the blackstone, but a challenge is a challenge. This was wolfed down at my house.
  33. 7 points

    Bulgogi steak salad

    Hopefully life will start settling back down soon so I can get back on here and start cooking more often! I decided I needed to at least get back into the swing of the monthly competitions just to get the muscles flexed again. As this month's challenge is Salad for Dinner, so I had to give it a crack. With me working in Atlanta, I've fallen in love with Korean and Asian food in general. One of my favorite new flavors is Bulgogi! If you've never had anything marinated or glazed with a Bulgogi marinade or sauce, you don't know what you are missing. For those that don't know, Bulgogi is a sweet and tangy sauce mainly flavored with pear juice. It works with any meat, but I favor it with any cut of beef you can find. I'm believe it would even make shoe leather quite palatable! Sadly, in my rush to get this done by tonight's deadline, I didn't take many photos of the process, not that there are a lot of steps to this one. First, I marinated the steak overnight with a bottled bulgogi marinade, and threw in a little fresh garlic and ginger to punch up the flavor a bit more. All I had in the fridge was a london broil, so that got the overnight bulgogi bath. Next it went on to a ripping hot grill to get some of that great grill flavor. After a few minutes on each side, she was ready to take off the grill. While that was grilling, we cut up the lettuce, cucumbers, bell peppers and made up some homemade Asian ginger dressing. During that time, I also reduced the bulgogi marinade into a nice thick glaze by adding a bit of honey and cooking it down. Doesn't it look amazing?!? In the rush to get this into my pie hole, I forgot to get pics of the sliced meat, oh well. Anyways, here is the final product! Again, I highly suggest if you've not yet tried bulgogi, give it a shot. It's great as a dip with asian foods as well.
  34. 7 points

    "Asian" Chicken Salad

    February challenge offering. Normally this would never get close to a kamado but it is my favorite salad for dinner. I am gone for dinner tomorrow and realized I was out of time. Short month! This is a favorite of my mother-in-law, who makes the dressing for us by the large batch. The salad has iceberg lettuce, arugula, bok choy, bell peppers, wonton strips, roasted nuts, and chicken with a soy marinade. Supposedly this is an old Neiman Marcus recipe. We love it as a main meal with a large loaf of french bread. I got away with doing no chopping so pics are lacking. I will have to find the dressing recipe which is fantastically complicated. The chicken marinade is soy sauce, sugar, garlic, and ginger. We usually cook the chicken indoors and have mastered it. Trying to do it on the Jr was "interesting". I love the kamados so much but not for this... Finished on the stove when the Jr with lid open was getting seemingly too warm, marriage was more blackened than I like. If I did this again this way, I would probably use the kamado for the bread. We dress the salad, slice the chicken, and serve family style where everyone can take the chicken/salad ratio they like.
  35. 7 points

    Thai inspired “pork on a stick”

    Fun quick grill up tonight. Sliced up a pork tenderloin and marinated it in some good stuff for several hours. Then skewered and on the Jr. basted with some honey for a little sweet kick. marinated in soy, fish sauce, oyster sauce, coconut oil and sugar, star anise, coriander root and ground seeds, garlic, salt n pepper. on the Jr, and basted with honey. such a tasty healthy meal! Thanks for looking!
  36. 7 points

    Pork Butt Burnt End Wedge Salad

    Stumbled across a pork butt burnt end salad recipe the other day and figured I might as well enter it in the monthly challenge. Here is the original recipe from Traeger. I split apart an 8lb pork butt into two pieces, one with the bone, one without. This allowed me to cut out a lot of the hard fat and sliver skin type stuff with the added benefit that it gave me a bit more surface area for bark. I put some rub on both pieces, then dropped them in a 145-degree SV bath for 20 hours. After the bath, I dried them off and applied more rub, and onto the KK running at 300 for 90 minutes to set the bark. After the bark set, I chunked them up and put them in a foil pan with more rub and some BBQ sauce, then back on the KK which I took up to 400-degrees. They went for about an hour. I cut the romaine in half, drizzled on some olive oil and added salt and pepper, then threw them on the grate for a few minutes to caramelize. Plattered them with some grape tomatoes, cucumbers, carrot sticks, bacon, and my wife's home made ranch dressing. These were the first burnt ends of any variety I have had and they were so good! Gives us another great option when we're in the mood for a pork butt.
  37. 7 points
    This challenge got me thinking about the produce we have been growing lately. All of the produce above came out of the garden. We have been growing a variety of heirloom tomatoes and capsicum. Those little chocolate capsicums are somewhere between red and green in flavour. Also green tomatoes and some strange looking but tasty brown and red tomatoes. The basil and oregano has just recently been added to the herb garden. All chopped up to roughly the same size with some olive oil and smoked salt. The salt is manufactured locally, rock salt that spends time in a smoker. On the Akorn to roast for 20 minutes or so. The beef roast in the background, i hate to admit, was bought already marinated. While it was roasting i made a simple reduction of balsamic and brown sugar. In a bowl with crumbled feta and sprinkled with the balsamic reduction. And finally, plated with the beef. For something that I made up from scratch I was really happy with how this turned out. Still have lots of tomatoes and cucumbers to find a use for, but with some tweaking, I will make this salad again.
  38. 7 points

    A lonely beef cheek

    It’s raining cats and dogs here in brisbane Australia today, which means no work for me. So I fired up the Jr to smoke a beef cheek for a late lunch. Smoked at 250f for 3 hours with some peach and iron bark. Then into a ginger beer bath turning every hour for another 4 hours. Love beef cheeks! thanks for looking!!
  39. 7 points

    The random pictures thread...

    This patchwork male cardinal visited my feeders twice this winter. I was hoping he would keep returning.
  40. 7 points

    Barn Yard Pimp Pork Filets

    Seasoned bacon wrapped pork filets and a roasted medley potato blend cooked indirect around the Vortex. ----- ----- Excellent easy meal! ----- Thanks for looking!
  41. 7 points

    Prime Brisket

    12 pound packer brisket, trimmed off 4 pounds of fat and separated the point from the flat. Injected and rubbed, smoked with apple and cherry. ----- Very happy with the end results, loads of flavor! ----- Thanks for looking!
  42. 6 points

    Just Chicken

    No rub but well seasoned- 10 quarters for a customer andh one spatchcocked bird and another breast / wings thrown in. Rolling @ 220° for the moment. Willcrank to ~350° at cook end to crisp skin Ready @ 3pm.
  43. 6 points
    Stuffed these venison tenderloins with cream cheese and Jalapeno, then wrapped in bacon. On to the Akorn until the bacon is good and crispy and the backstrap ends up a perfect medium/medium rare. A little asparagus and potatoes to go with it. Not the glamour shots some guys post, but you get the idea anyway.
  44. 6 points
    Aussie Joe

    Baby back ribs

    Got some nice meaty ribs from my butcher gave them some Tasmanian pepper berry and salt mix on the bottom .and some dizzy pig pineapple head on top it goes well with pork
  45. 6 points

    Taco Challenge test cooks...

    So the taco challenge has me experimenting, much to my families delight. Last weekend, it was chicken taco salad, yesterday I was making homemade tortillas, along with marinading some flank steak for tonight dinner, plus a special sauce experiment.
  46. 6 points

    Simple Baked Bean Tacos

    Tacos are not as common down under but this challenge did make me step outside my comfort zone. My wife suggested making some smokey baked beans for them. This is prety much the pile of ingredients for them except for some homemade chilli powder and bacon These were all cooked up in the camp oven on the Akorn And then added to some, store bought, tortillas along with cheese, lettuce and sour cream. I know the sour cream is not mexican but damn it tastes good. I am looking forward to seeing some other cooks in this challenge to get some inspiration for future taco evenings
  47. 6 points

    Beef back ribs

    Made these bad boys Saturday night. The rack on the left is just coated with salt and pepper. And the rack on the right is coated with John Henry's pecan rub. I smoked them with Hickory and pecan chunks. With just misting with water. They came out excellent . The family love them
  48. 6 points

    Overnight butt on mini egg

    Well 10 hours and it's done, average temp between 250 and 275 most of the night with the odd fluctuation a degree or two either way. By the looks of it there is still enough charcoal it could have gone another 4-5 hours, so I estimate a mini could in fact maintain 250 for 16 hours total in the right conditions, which I find pretty impressive. This beauty will rest for a couple hours in Apple juice and cider vinegar wrapped in foil and a towel, then be pulled and taken for lunch while we wait for the fish to bite.
  49. 6 points

    The random pictures thread...

    I'm an old guy that's new to the forum, waiting to get my PB K22 all set up for cooking. Ran across this fun looking thread, and since photography is one of my hobbies thought I'd post here from time to time. I use to shoot birds (doves, ducks, and geese) with a gun, now I shoot backyard birds with a camera. Here's a setup I did with a mini Weber used as a feeder. All good things must come to an end.
  50. 6 points
    Felt motivated to get a cook in before the snow tonight. I had some extra Mojo Criollo marinade in the freezer from a recent cook and decided to use it on this pork tenderloin. Marinated 24 hours, then grilled raised direct around 375F with a bit of apple wood. Stirred up a pot of rice and black beans in the 2 quart dutch oven and served with grilled tostones. It was a fun and tasty cook with plenty of room on the classic. Thanks for looking.
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