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Showing content with the highest reputation since 04/27/2018 in all areas

  1. 13 points
    AlabamaAviator

    Beef Wellington

    Beef Wellington. Chuck roast seasoned with salt and cooked 131°F / 48 hours. Pulled, chilled, and seared. Diced mushroom, shallot, and garlic and cooked until all moisture was gone. Spread spicy mustard over the beef and then wrapped beef in prosciutto and duxelles, then tossed in freezer for 30 minutes. Removed, wrapped in puff pastry, added a puff pastry lattice, then baked at 475°F for 15 minutes until golden. Album here https://imgur.com/gallery/wx7RXhh
  2. 11 points
    John Setzler

    The Big Cook

    Call me a glutton for punishment... I am getting married on Saturday and I am catering our wedding lunch. We are having an "I Do BBQ" at noon on Saturday... a short wedding ceremony followed by a BBQ lunch. We are keeping it as small as possible... about 75 guests... an outdoor covered area.. should be fun overall. I have 65lbs of boston butt here to make pulled pork. I'm also serving a homemade coleslaw, bbq baked beans, cornbread, and pickled onions. I'll have burger buns available for anyone who wants to make a sandwich.. I"m also using homemade rub and a homemade KC style BBQ sauce.... I have never cooked for this many people at once. The biggest group I have ever cooked for was about 40 or so... about half the size of this crowd.
  3. 11 points
    Okay, @KismetKamado I've heard you loud and clear. So I was attempting wings, rings and mozzarella sticks. However disaster struck when I was trying to put them on the grill. Oh well, made adjustments on the fly and it turned out nicely to say the least. Started with the wings; marrinated for a few hours in about a quarter cup pure NH maple syrup, quarter cup Gansett, salt and pepper, garlic flakes, cilantro and a pinch of turmeric. In the fridge they went. Then I cut up my onion rings, mushrooms, and opened the mozzarella cheese. Dredged through egg wash, flour and a homemade pretzel bread crumbs coating.(salted pretzels, black pepper, garlic, onion and cilantro. Ran food processor on chop then purree.) Set up grill for indirect cooking at 350. Took wings out of marrinade and coated with famous Dave's spicy hot chicken rub. Wings go on the grill. Go to get my cheese sticks and veggies. Got 1 mushroom, 3 onion rings and 3 cheese sticks on to doubled over lightly oiled hd aluminum foil. The rest went all over my porch. Then the mozzarella turned into a melted glob of cheese. So I went inside and cored out a red pepper to stuff the cheese into. It went directly onto the coals as I was looking for a nice char on it. Sauce was applied to wings last 30 minutes and turned with a reapplication of sauce. Suace: 1 bottle Anchor Bar medium wing sauce, quarter stick butter, black pepper, garlic, cilantro and a pinch of chipotle. Cooked for almost 2 hours at 350° until no pink when peeled from bone and internal temp of 165. Did it over 2 small chunks of pecan. Nice crisp skin and fall off the bone wings. Everything was very good, my wife and I both really enjoyed the red pepper bomb! It was a ton of fun.
  4. 10 points
    I had a hankering for some "Wings and Thangs" so I searched the internet for a good appetizer to go with wings. I came up with one from “Tasty” on YouTube. I started out with the potato skins as they took the longest. Here are the ingredients: 4 medium large (or 8 smaller) Russet potatoes. Prick w/ fork and bake for 60 minutes at 400 degrees. Let then cool and cut in half. Scoop out most of the potato flesh leaving approximately 1/4". Place them on a baking rack (flesh side up) and coat the flesh with some OO and bake for 15 minutes at 400 degrees. (Flip after 10) While they are baking put the flesh of 2 scooped out potatoes into a bowl, add the following and then mix well: 1/2 cup grated Sharp Cheddar Cheese 1/2 cup grated Mozzarella Cheese 6 oz. of softened Cream Cheese 2 cups shredded chicken 1 packet of Ranch Seasoning. (2 tbsp.’s) 1/2 cup Hot Sauce Mix well. Take the potato skins and fill with the potato and chicken mixture. Top with more grated Sharp Cheddar Cheese and bake for 15 minutes at 400 degrees. (Drizzle with some ranch dressing and some diced green onion and serve) For the wings I used a recipe from Chef John on Food Wishes. Here are the ingredients: Honey Sriracha Chicken Wings Ingredients for 4 portions: 2 1/2 pounds chicken wing sections (I had 1 ¼ lbs. so I cut these amounts in half) 1 tbsp kosher salt 1 tsp freshly ground black pepper 1 tsp smoked paprika 2 tbsp baking powder (aluminum free) - Coat wings, and bake at 425 F., turning every 15-20 minutes, until they are browned and crispy. Total cooking time will be about 1 hour, but that depends on the size and temperature of your wings. On the kamado at 400. After 15 minutes I flipped them. While they were cooking I made up the glaze. Here are the ingredients: For the Honey Sriracha glaze: (I cut these amounts in half) 1/3 cup honey 1/3 cup Sriracha 1 tbsp seasoned rice vinegar 1/4 tsp sesame oil sesame seeds to garnish Here they are ready to be glazed. Here they are plated up with some ranch dressing, carrots, celery and a Ballast Point Grapefruit Sculpin. Close up of the wings. Close up of the Buffalo Chicken Potato Skins. Wings had some nice heat and sweetness to them and the skin was fairly crispy too. And done! Yum! Thanks for looking.
  5. 9 points
    philpom

    It's that time of year!

    Yes, cooking season for the majority of folks is upon us! Get fired up, fire it up, smoke it up, grill it up and show us what you got! Winner winner chicken dinner!
  6. 9 points
    PeteHr

    Monkfish Kebabs with Asparagus

    Well it seems like spring has finally arrived in the UK ! My visit to the local weekly market provided me with 2 of me absolute favourite things - Monkish tails and English Asparagus (the Asparagus season here is very short, but the Asparagus is superb....) So the Monkfish got chunked and marinated for a couple of hours in a simple combination of EVO, Lemon juice, fresh Oregano and Parsley, and some salt and pepper. The Asparagus was steamed in lightly salted water for about 3 minutes then refreshed in cold water. Then dressed with EVO. The monkish got skewered and then on to the Monolith: Cooked over direct (but not too fierce heat), brushing with the remaining marinade until nicely cooked and the Asparagus had picked up a little charring: Using the type of wide skewers that sit on racks prevent any chance of the fish sticking to the grill and possibly breaking up and is my preferred method of cooking this type of fish. Served with a fresh mixed salad and some fries. It was absolutely fantastic. If you are fortunate enough to have superb fresh ingredients like these you really don't have mess with them much !!!
  7. 9 points
    AntinOz

    Just Wing'n It

    Ok, this months challenge was a real test for me as I thought I didn't really like wings. I thought I would keep it simple so I could replicate it again. Being in Australia it seemed appropriate to use a sweet and smokey convict rub, along with some Sweet Baby Rey's Honey Cipotle sauce. Threw some rub and the wings in a bag to make sure they got a good coating On the Akorn at around 190C while I started on the thangs The thangs involved making use of the chocolate capsicums i have been growing. This is based on ABTs but going for sweet taste rather than spicy. I used the last of the rub, some grated cheddar cheese and some cream cheese, along with bacon to wrap them in. Store bought bacon this time as I forgot to thaw some of my homemade stuff And ready to go on the Akorn At 30 minutes I flipped the wings and added the capsicums Another 20 minutes, wings off and sauced, back for another 10 minutes to finish off the glaze. Then on to a plate and eaten Paired with a James Squire One Fifty Lashes, which is another great piece of Australian folklore. I must have done something right, my greatest critics (wife and son) loved the wings but really raved about the capsicums. Thanks for the challenge, i would never have done this otherwise.
  8. 9 points
    I felt inspired by a recipe I saw online for honey jalapeno glazed sticky wings and decided to add pineapple flavors into the mix. I Cut the wings into sections and marinated them overnight in a pineapple teriyaki marinade. I found some Cubanelle peppers in a local market and have been and have been playing with them for the past month; Cubanelles have the heat level of a bell pepper but a great, mellow pepper flavor, so for this cook I decided to stuff them with a mix of sweet Italian sausage and chopped fresh pineapple, then smoked them at 250 with the wings, pecan smoke, for 1-1/2 hours. While the wings and stuffed Cubanelles were smoking I halved, seeded and deveined some jalapenos, spread in some pineapple cream cheese with some added pineapple chunks and wrapped with some apple smoked bacon. Sliced some 1/2" rings of pineapple and seasoned them with some Chupacabra and drizzled them with honey. At the 90 minute mark I pulled everything off the Akorn and reconfigured it for a 2 zone cook with half a chimney of charcoal (this is where BBQ mitts come in handy). Put the Cubanelles and wings away from the direct heat, pineapple slices over the direct heat and bacon wrapped jalapenos scattered in between. Glazed the wings several times with a honey, butter, jalapeno, lime zest glaze. The take from this cook: If you can find Cubanelles, stuff them with sweet Italian sausage, smoke or bake them and serve them on a splash of marinara. Pineapple cream cheese stuffed in a jalapeno and wrapped in bacon and cooked however you like can be breakfast, lunch or dessert. Pineapple slices with Chupacabra and honey, direct grilled over high heat turn into something divine. If you get a really ripe, sweet pineapple, you'll be amazed.
  9. 9 points
    Ok so a lot of people are saying they don't like wings...... Well I Love wings. I don't do them near often enough. I really wanted to do something different because enough though I love the standard beer brined Frank's sauce hot wing, I just knew that wouldn't be very interesting and I like to stretch myself for challenge cooks. (however I did make some standard Frank's wings during this cook, but they were not the star) of course, perusing serious eats was a good start and low and behold I saw a recipe for jerk chicken wings. Now, I've only had "real" jerk chicken once and I adored it. I bought a bottle of the homemade sauce the restaurant used while on vacation but that bottle is long gone. So I was ecstatic to try making it. And then I got to thinking about my "Thang" I wanted to do cuban black beans and rice (which ended up turning into a coconut rice recipe from kenji that was delicious but a pain in my butt) but I didn't feel like doing either of those on the kamado.... Then it came to me. One of my favorite summer time sides! Mexican street corn salad. This stuff is bomb. Com and whenever I make it, it's gone in a flash. Which is good because it isn't so great leftover. With that lengthy interlude, here is my challenge cook. First things first, assemble the Jerk sauce and marinade All ready to go in the blender And all smooth Then marinated the wings for about 8 hours. Mean while I had been working on the Cuban black beans all day so I got to work on my Mexican corn salad ingredients. All stuff prepped for the corn I got the coconut rice going.... Which took forever but was not that difficult. Also not healthy. But really pretty tasty. After the wings had been marinating for a while I got them on the KK at about 350. The wings on the left are jerk wings, the wings on the right are just dusted with honey high and because BBQ wings for the kids and hot wings in case the jerk wings were gross. Spoiler alert-they were not gross. In fact, when I mixed up the sauce and tasted it it was so good my husband and I were licking the lid of the blender because it was soooo tasty. Then I got the cast iron hot on my Akorn for the corn salad and dumped it in and letting it pop and crackle After a bit it was ready to get all mixed up in the salad. Wings are just about done. Applied sauce to the hot wings and BBQ wings and set the glaze. And all the wings are done and I tossed the jerk wings with a little more sauce since it was so dang good. My plate of food. And dang all these wings were GONE. The next time I make the jerk sauce I will quadruple the recipe so I can have multiple batches in the freezer. My husband said they were the best homemade beans he ever had and went back for 3 servings.... And he never goes back for beans. This corn salad is always a hit and was the first thing gone. It was a great challenge cook. As we were eating my husband said "I love challenge cook night."
  10. 8 points
    Billy Grills

    Sunny Saturday Beef Ribs

    Another sunny, rain free day (only had about an inch and a half of rain all year) so I fired the Dragon up for some low and slow beef ribs: Gave them a rub with some salt, pepper, garlic, onion powder and coffee: They took around 9 hours to get to an internal temp of about 200F and were nicely probe tender: Gave them a nice 2 hour rest in the pre-heated esky and was very pleased with the overall result: Melt in the mouth tender and a nice flavour from the rub. I hope everyone is having a Q filled weekend Cheers, Billy.
  11. 8 points
    and I built a new home for it too.
  12. 8 points
    philpom

    Ahi tuna 2 ways

    Medium with cucumber and tomato for the kids and rare on a bed of kale/poached eggs with grilled zucchini for the grown-ups. Delish! How do you like tuna?
  13. 8 points
    Making it in just under the gun on this one ... Thought for a while about just what I'd pair with the wings. I've made some fantastic ABTs, adding in some chorizo, and thought about that. But I wanted to do something new. I've never done wings, either, so figured let's make it an adventure all around. Ultimately, decided that pizza pairs with wings well. But a pizza is just a thang. And the instructions said I needed more than one. I needed thangs. So I adapted the idea and went with it. The wife and daughter aren't big on spice, so I walked the line with spiciness, adding enough sweet to make it work. That's why I went with honey - and bourbon? Well, why not? (Though now I'm sadly down to one last large shot in that bottle and I'm going to have to get a new one. Worth it.) Into some base bbq sauce, added honey, brown sugar, cayenne, butter, garlic powder, onion powder, bourbon and some Texas Pete's hot sauce. Combined and let it simmer, then set aside. For the wings, just added some basic rub to a bag, along with a bit more salt and then some corn starch. shook it up and got them all happy, then put on with some apple wood at about 225. They went for about 90 minutes or so. Cranked the heat, sauced them, and then dropped them back on for 10 minutes or so to set the glaze. The thangs ... super easy. Took some pizza dough, dropped in a pepperoni slice and some mozzarella, then balled em. Put them in a sprayed aluminum pie plate, brushed with garlic butter. Then divided each of them with a slice of pepperoni so that they didn't all cook together into one blob. (That wound up working like a charm when it came time to pull them apart!) little bit of parsley and then shredded cheese on top, and put it on until it started getting golden brown -- probably about 50-55 minutes or so. The plan was to have some Alabama white sauce made up as well, but I neglected to get either horseradish or lemon when I was at the store and so I nixed that and we just went basic barbarian and used ranch on paper plates.
  14. 7 points
    Phrede

    Down and Dirty Charcoal Retort

    A drum, a few pieces of pipe and fittings, some of my own wood and a fire = lump charcoal. I purchased a drum for $15. Then put together some on hand 3/4" black iron pipe. Drilled some holes (1/8" at 2") in the bottom piece to act like a burner. I stacked up a few concrete 4" blocks to serve as a stand. Filled the drum with hard wood cut to length about the size of my arm, not stacked too tight. Sealed up the drum and put it on the block stand. Then built the fire using litter collected over the winter and scrape from splitting and stacking. I kept the fire hot for about 6 hours leaning long pieces on end against the drum and pushing coals underneath as it burned. The finished pics are from the next morning after everything cooled. At first mostly steam is exhausted out the burner holes (and some around the poorly fitting lid). After the wood reaches about 500 degrees F the pyrolitic process starts and the off gassing ignites (Methane) causing the burner to assist the heating. Some stack blocks to make more of a kiln conserving the heat and requiring a lot less wood to burn or use a double drum method. Personally, I have more wood than blocks (lots of downed wood) and this is easier to remove from the fire ring when finished, like the title says, down and dirty. If you don't have a lot of wood to burn the kiln approach may be a better route for you. Now I have homegrown lump on hand, no chance added chemicals and the price is only a little time in a fire I'm going to have anyway. I also use my own smoker chips from trees on the property. The volume of finished charcoal is about half of the wood you started with. There is something enjoyable to me being self sufficient when possible and prefer DIY when I can. Not for everyone, I know. Also, not everyone has the property to safely have a fire this size. Initially, I thought I would need to block the burner pipe to prevent oxygen from being sucked back in during cooling. That is why there is a tee instead of an elbow near the bung. After seeing the results I don't think it's needed. I am trying to come up with a way to get a better lid seal to push more gas out the burner instead of burning around the lip. Some sort of high temp gasket like used on a wood stove door? All and all not too bad and easy. Now to come up with a good way to store the charcoal.. For more information search charcoal retort.
  15. 7 points
    CentralTexBBQ

    Just Think It's Funny

    So, I really can't number the cooks I am doing from week to week, whether small chicken wing or single steak to double brisket cooks, 25lb turkey & brisket cooks, to last weeks double plate rib, triple spare rib slab cook. I mean, we're talking 9,11, 13+ hour cooks at times. During the multiplicity of cooks, I get zero feedback my neighbor to the east. Then Tuesday afternoon, I decide to do a burnoff because the fat from all the ribs and a recent cook of 20 chicken wing had really fouled the grates, deflector plates, etc. I get the Big Joe to 600° in no time flat (thanks KAB) and the nastiest, billowing, dense white fog you can imagine begins to escape from the top vent. There's even some residue around both the top and bottom vents that the heat is burning off also- all with a very rank odor to it. Suddenly my cell rings, it's my neighbor to the east. "Hey, I don't know what you're cooking over there, but it sure smells good!" Go figure...
  16. 7 points
    St1brew

    Chicken breast rice bowls

    88° here in the 603 today! My wife had said she didn't want to heat the house up, so when she was leaving work she asked to grill the chicken breast that I bought yesterday. Was actually going to do them on the gasser, however when I went out to clean the grates my propane had run out.... I quickly load up the firebox and get to temp(350°) and go in to put some seasoning on the breasts. I used some pampered chef Korean BBQ that my wife got free for spending tons of money. 30 minutes a side over 2 small chunks of apple(direct heat), with quarter turn on each side. Wife prepared rice and sliced veggies while I cooked the breasts. Let them rest 5 minutes. A splash of hot sauce and soy with a bit of shredded cheese on top. I thought the breasts were a hair over smoked but seem to hold up nicely to the soy sauce. Yummy Wednesday dinner is served! Best enjoyed with an ice cold Narragansett.
  17. 7 points
    Beermachine

    1/2lb Smash Burgers

    Better size than the small ones. This size gets a great crust and still keeps the burger medium. I used 85/15 and they were great. 2 slices of muenster on each (forgot to get pics) and Bob's your Uncle.
  18. 7 points
    PeteHr

    First cook on the cast iron griddle

    I recently treated myself to a cast iron plancha/griddle for my Monolith. Today I did the first cook with it, after seasoning it. The griddle was heated up to around 550 (dome temp), and then a nice Cote de Boeuf went on for about 4 minutes a side: This then got about another 10 minutes (indirect) at about 300 in the gasser (where I had some potatoes baking) and then I griddled some Aubergine and Courgette slices which had been brushed with EVO and seasoned. I also did Asparagus the same way (but as this had been steamed for a few minutes then it went on later). The The beef was wrapped and rested for a further 10 minutes, and was wonderful - nice and rare with a beautiful sear/crust on it (sorry no more pictures, my hunger took over !) The Aubergine and courgette were a bit greasy for my taste - I think they soaked up the fat that had come off the beef. The Asparagus was spot on. Overall I'm really pleased with the griddle - it certainly retains the heat once up to temperature. It's reversible so I have a nice flat Plancha on the other side ready to try some other favourites over the coming days !
  19. 7 points
    Bgosnell151

    Jerk Chicken

    After a small hiatus from my best friend, Smokey (My KJ), I found my way back to him this afternoon. I had some chicken legs marinating in a jerk marinade and decided to throw them on.
  20. 7 points
    ShowMeSmoke

    1st Kamado butt

    I've cooked a boat load of pork butts, but this was my first one on a Kamado. It was smooth sailing all the way. Next up will be a brisket.
  21. 7 points
    gotzero

    Literally Winging It

    I decided that this year I was going to complete the monthly challenge every month, during the said month. No reason other than forcing myself to try new things and push boundaries with the ever larger and more expensive stable of grills (thanks enablers!). I had big plans and then I looked up and April was over! Everyone was sick, and we had no dinner. I raided the fridge and found the whole chicken wings I bought earlier and corn. Keeping with the panic theme, I saw DerHusker's thread... ...about honey sriracha glaze and through to myself, "I have honey AND sriracha, and even rice vinegar and sesame oil. I bet if I randomly throw them all in a bowl it will make a glaze that looks 10% as good as his". I was planning to use the konro grill to sear wings, but it was far too windy. However, I decided to butterfly them the same way. I skewered the wing portions, put on meat church gospel and holy gospel rub, and then got out lime juice and fajita seasoning for grilled corn, my now favorite way to cook corn. I have been trying to decide if the Akorn Jr or Joe Jr deserves space on the deck, so I figured I would do a quick cook with each. Corn was direct on the Akorn, and chicken was direct on the Joe with the grate in the low position. I cooked everything by sight, and glazed each side of the wings once after an initial cook (way too early for the glaze cooking direct). The results were an interesting learning experience. The wings blackened more than I liked but I reminded me of the offerings at a beloved and now closed restaurant. The glaze was fantastic and I will be using it a lot more. Butterflying the drummettes, not life changing. Butterflying the wingettes was the spatchcock equivalent for a whole chicken, made the whole wingette a similar thickness while maximizing one side with awesome crispy skin. Watch for constant gratuitous threads on there as I do this again and again for konro cooks. The wingettes were very tasty, I cannot wait to use the konro and cook them like this. The glaze was fantastic, cannot wait to use it for indirect wings. I still love the corn. I am "present" for the April challenge.
  22. 6 points
    DerHusker

    Cast iron cooks! post em up

    Smoked Jalepeño Bacon Cream Cheese Pie w/ Raspberry Chipotle Topping Link:
  23. 6 points
    krap22

    First kamado. Love it!

    All I had on hand was some kingsford competition. Still was a very impressive first cook. It has been a long time since I've had burgers cooked over charcoal. It comes up to temp fast and the temp was easily controlled. Can't wait to do more with it.
  24. 6 points
    ckreef

    WFO Installation Thread

    Here we go. Very exciting day. Mrs skreef manned the camera. The entire operation went as planned without any issues.   The first fire. Once it got going I pushed it to the back. I need to maintain 150* for 5 hours. Should be interesting.  It's been a long tiring week but so glad we've started the burn in fires. Next week going to lay the pavers. If I get my act together I might be able to cook a couple of pizzas next weekend
  25. 6 points
    Magnus Allgurén

    Steak for son...

    And this is what we ended up with! A quick 2 minutes on each side and then all wolfed down in a couple of minutes.
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