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Popular Content

Showing most liked content since 08/24/2017 in all areas

  1. 14 points
    A month or so ago I found this fantastic authentic Mexican place in Toronto, the smell as I first walked in immediately confirmed that I was in the right place. Very little English was spoken, it took a while before anyone understood my request. "It smells amazing, I have money, just bring me food". The Lamb Barbacoa had to have been the best I’ve ever had. Not that I needed the excuse but I thought the long weekend would be a great time to give it a shot myself. I started with a 10lb Lamb shoulder (Bone-In), trimmed to approx. 9.5lbs. I built my adobo marinade using Guajillo chilies that I de-stemmed and toasted. I gave the shoulder a good rub with a generous amount of paste and allowed it marinate over night in the fridge. I fired up the Kamado early Saturday morning. While coming up to temp, I wrapped the shoulder in Banana leaves and placed it in a roasting pan with some braising liquid. I pulled the shoulder at 198 – 207 degrees IT (until the probe went in like butter). The cook lasted approx. 5 ½ hours @ 285 – 300 degrees. After 2 hours of rest in the covered roasting pan, the lamb shoulder was pulled and served with fresh tortillas, pico de gallo, a galic lime crema and Mexican street corn. The Corn was soaked in water for 4 hours and steamed in the husk for 30mins, allowed to rest for 15 mins, de-silked, buttered and back on the Kamado before being dressed with El Salvadorian Crema, Cotija Cheese, Smoked Paprika, Lime, Salt and Cilantro Next to the tacos the corn was the BOMB!
  2. 12 points

    Anniversary Dinner

    Over the weekend my wife and I celebrated 34 years of marriage together. We Dog-Sit for our good friends often and after having their Labordoodle for a week they wanted to take us out to Donovan’s in La Jolla for our anniversary. Donovan’s is a very highly rated Steak & Chop restaurant that has an amazing view of the world famous La Jolla Cove. Here’s a pic off of Google of the Cove and the restaurant. We could feel our arms be twisted so we agreed to it. We had window seats and had a fantastic time and meal together. In a departure from her normal ordering patterns my wife ordered beef. Donovan’s is one of the few places she does this but it is where I had the best steak I’ve ever eaten so it’s understandable. Here is her Fillet Tip with Blue Cheese and a Port Wine Demi-Glaze and Garlic Mashed Potatoes. (My wife wants me to make this for her so it had to be good) I had the Catch of the Day which was Blackened Swordfish topped with Cajun Spiced Shrimp in a White Wine Sauce. Then, as if the dinners weren’t amazing enough, they brought out a few of their desserts because we were celebrating our anniversary and a birthday as well. (Tiramisu at 12:00, Chocolate Chuck Brownie in a Cherry Chocolate sauce and topped with Vanilla Bean Ice Cream at 4:00 and finally Creame Brule at 7:00) Simply a marvelous evening and food. Thanks for looking.
  3. 11 points

    Heartburn, be gone!

    So sad but I have been having so many issues with heartburn that are only getting worse despite medications and all the testing. I do have a hiatal (sp?) hernia so that's probably to blame. Anyway I asked what a good game day option would be that didn't cause heartburn and someone mentioned kabobs! I thought that sounded great. That along with the homemade sourdough bread I've been making. Served over some sushi rice. So nice and I got to sleep as well!!!
  4. 11 points

    Spatchcockin' & Smokin'

    Have never done a whole chicken. Have never spatchcocked a bird. So when I saw this guy at the store for a bit more than $4, figured why not give it a go? Put him in a cast iron skillet on top of some diced potatoes/onions/peppers and let it go. Ridiculously easy, and incredibly juicy. Great, inexpensive meal.
  5. 11 points
    Saw these little guys at the store last night .... decided to give em a whirl. Beef short plate ribs, I guess? I'm pretty low on beef rib knowledge. But these were good enough that I will work to continue my education. Did a mayo smear, then just the basics for beef - sea salt and pepper. Decided to add a little paprika, but that was it. Smoked with mesquite. They could have gone longer -- I took them off at 175 internal. Tender and extremely good eating. But I think leaving them longer and letting them break down a bit further would be the way to go next time. Fam was just hungry enough to get them off before I maybe would have ordinarily. Let em go a bit longer than I photographed, but when they came off it was dark and time to chow down.
  6. 11 points

    CI Pork Shawarma

    I finnally cooked my Shawarma Challenge.. Wooo glad I got thru it. Being of Southern, I decided to cook using my Cast Iron Skillet. I grew up with most of my food cooked in CI. Usually alot frying went in them pans.. Lol Americans have been using Cast Iron pans long before stoves were invented. As a female and having my own home, I collected a few in my past. So def wanted to try my cook with mine. I chose Pork.. I purchase a third of a pork loin.. I cut it in thin slices. Marinade my Pork overnight Yogurt Cinnamon Lemon Garlic Salt Oregano @Rak73 naan recepie.. Thanks Rak You can find Rak's naan bread in the Artisan bread Recipe Thread Ingredients for naan Bread I only used 1 Tbsp of Yeast. The rest of the recipe is the same. Proof after bout 3 hours Ready for another hour rise time The first naan goes in the CI Pan Puffed up nicely. I use ghee to grease my pan. Ghee was great to use. Perfect. I think this will be our go to method. It was so easy.. After 3 of them, I got my grill back up to temp of 500* cause we took my pics, but after that, the grill and CI Pan worked great all the way thru.. Didnt have to wait on the grill again. Got a stack of 8..love this recipe.. Made some Tomato and Cucumber Relish.. I omitted the ketchup. Didn't need it. Tomatoes Cucumber Red Onion Parsley Salt and Sugar to taste. I actually added some White Balsamic and oil... Seems it needed something else.. It tasty really good. Got the meat on the grill Now to throw it together What you think? I also made some Tzatziki Sauce. Just a dollop..
  7. 11 points

    Anniversary Cheese Burger

    After such a fabulous dinner at Donovan’s La Jolla, we wanted to take it easy with our Sunday dinner. (See Link: https://www.kamadoguru.com/topic/36563-anniversary-dinner/?tab=comments#comment-472841) We decided on a simple all American Cheese Burger. It’s a fast and easy but very delicious meal. Patties on the Jumbo Joe. And plated up with some Fritos, watermelon and a Sierra Nevada Blindfold Black IPA. So good! Thanks for looking.
  8. 11 points

    First BBQ comp!

    Wow! I'm wiped out!!!! I attended a BBQ school last year and this year, they reached out to alumni soliciting for former students to enter a KCBS competition, Pigs & Peaches in Kennesaw, GA. A couple weeks back, I got to meet the team I was cooking with at a test cook. This weekend, we KILLED IT!!! It was a lot of fun!!! GREAT BROTHERHOOD!!!
  9. 10 points
    Not content to simply do cooks now I have moved on to making pre-cook ingredients from seed to spice. Since I can smoke essentially as long and and as low as I want now I have been smoking many of the peppers I grow in my garden. This was a test run of jalapeños, repeating on a much bigger scale with jalapeños, habaneros, and some mixes. Grow, smoke, cut and completely dry, ground, and enjoy. Tried for 200 degrees at eight hours. It is a lot of work as opposed to just buying the spice but it tastes divine, it is nice to have done it myself, and I love growing the peppers anyway.
  10. 10 points

    Labor Day Q for my wife and I :

    Lamb Rib Chops, Street Corn, and Watermelon Salad. Delicious. A monsoon storm is moving in and made for a beautiful evening. All the best to all of you. Grace and Peace
  11. 10 points

    Ribeyes and chanterelles

    The rain down here has resulted in a bountiful chanterelle season in south Louisiana. Cooked them with some ribeyes and potatoes roasted on cast iron. Tasty!
  12. 10 points

    SV pork chops and Hasselback casserole

    Saw a good deal at the grocery for these pork chops. Did them sous vide at 140 for 90 minutes. Was going to do baked potatoes, but remembered a recipe that combines hasselback potatoes with a gratin cream sauce. Here is that recipe http://www.seriouseats.com/recipes/2013/12/hasselback-potato-gratin-casserole-holiday-food-lab.html Put it on the grill for 90 minutes. The cast iron gives the bottom a wonderful crust (think soccrat on paella) Has the creamy flavor like a gratin, but much less greasy than one. After it was done, turned up the heat and glazed with a hoisin/honey mix Thanks for looking
  13. 9 points

    You've got a friend in me

    One of my friends learned this week that her 21 year old son has a tumor on his pelvis. It has been devastating to say the least. I decided to make her a couple of tri tips so she didn't have to worry about cooking meat for a few days. As it turns out it is one of her son's favorites as well! getting better but still not the best at trimming then seasoned them up then put on over some pecan wood for about two hours to pick up some smoke then seared. all really easy and hopefully will slightly brighten their day!
  14. 9 points

    Dutch Oven Bierocks (aka Runza)

    Baby Back Maniac’s thread about visiting Nebraska and having a Runza reminded me that I hadn’t made these in quite a while. I had to remedy that and made another batch today to enjoy watching the Husker’s game. I followed Cowgirl’s recipe with very little changes. Here’s a link to a thread of my first attempt making these where the recipe can be found. https://www.kamadoguru.com/topic/23518-dutch-oven-bierocks-or-runzas-or-whatever-you-want-to-call-them/ Started out making up the dough. After prepping all the ingredients I took them all out to my gas side burner. Sweated the onion and added the hamburger. After the hamburger was mostly browned I added the salt, pepper and cabbage and cooked until it wilted. To say the dough had risen was an understatement. Rolled it out into a log and cut it into 7 roughly equal pieces and formed each piece into a ball. I then rolled each piece into an approximate 7” round and placed 2 giant spoonfuls in the center. I folded up the edges and pitched them together and placed each into my camp Dutch Oven that I had already smeared with butter flavor Crisco. I repeated this process until it was full. I then lit some briquettes in my chimney and waited until they were ready. I prepped my kamado as a Dutch Oven table and placed 10 briquettes on the bottom and 20 briquettes on the top. I then closed the lid with the vents fully open and let this bake for 35 minutes. And here is the result. I carefully cut around each one and plated one up with 1/2 a pickle, some pickled carrots and a Stone Brewing Xocoveza Mocha Stout. Yum! Even though my game didn’t end the way I would’ve wished, we ate some delicious food and drank a really great beer. Thanks for looking.
  15. 9 points
    It was a nice simple cook tonight after a long week of work. Loaded up Joe Jr to capacity and grilled some chicken leg quarters, a carrot, okra, and yukon gold potatoes. I kept things simple and only used salt and pepper on everything. Grilled raised direct at 400. I really like trying to get the most out of this little grill. It has been a trooper. Thanks for looking.
  16. 9 points

    New griddle and smash burgers

    It was a sign from God. I was trying to get the KJ CI griddle from Ace for our youth pastor. 25% off coupon this weekend. However he had bought his before I could get it to him. Not to let it go to waste, decided to make some burgers. Started with home made buns 2.5 oz patties smashed Plated with grilled onions and homemade fry sauce Three hungry boys
  17. 9 points

    Stuffed Portabella Mushrooms

    I've done, stuffed mushrooms before but never tried to make imperial stuffing before. I had some Krab legs and frozen shrimp that both needed to be used. While at the produce market today, I saw a few very nice looking portabellas and decided to give it a shot. It was pretty easy, but it ended up being a little too loose. I am thinking it might have been the water in the shrimp causing the issue. It was super simple, mayo, old bay, lemon juice, westchester sauce, one egg, diced bell pepper, shrimp, crab, salt, pepper, and a pinch of cayenne. Mix everything together and fold in the seafood. Scraped the gills from the mushrooms. Stuffed and baked at roughly 325F for about 20 minutes on Joe Jr. Served with a tomato and cucumber side salad. Thanks for looking.
  18. 9 points
    Then did the sprouts, also from that same DerHusker cook. Photo of that one kind of stinks.
  19. 9 points
    For our main side, the baked beans: Smoked the sausage early on, when the chuck roast went on. Had to get a bit of a stack job going ...
  20. 8 points

    BBQ Shicken.......

    BBQ Shicken was dinner tonight Mac'n'cheese.... Collards....... Cheddar biscuits..... Wife's plate..... What she handed back.......
  21. 8 points

    Chile Relleno Sunday

    Since Pasilla peppers were on sale I just had to make Chile Rellenos. I’ve made these before and posted the recipe and method so I’ll keep this a little short and just post some links to the recipes for those that care about that. Rellenos: https://www.kamadoguru.com/topic/9934-chile-rellenos/?tab=comments#comment-106251 Rice: https://www.kamadoguru.com/topic/24634-mexican-rice/ First on I made the relleno sauce. Here are the ingredients. I roasted the all veggies and then put them in a large blender and gave it a spin. After this I made up some Mexican rice. Ingredients: Sautéed the veggies and then added the rice for 5 minutes and put this in the rice cooker with the liquids. Here are the ingredients for the Chile Rellenos. I roasted the chiles and put them in a plastic bag to steam for 15 minutes. I then then skinned them, sliced them and seeded them. I stuffed them with the Queso Oaxaca, dredged them in flour, dipped them in the beaten egg mixture and the fried them up on both side for 3 minutes. While I was cooking the rellenos my wife cooked up some frijoles. Here it is everything plated up with some tortilla chips, some pickled carrots and a Coronado Brewing Sting Ray IPA. Muy Delicioso Thanks for looking.
  22. 8 points

    Smoked Beef Sandwiches

    Lite on the pictures, but I made this last week and forgot to post. Had a 2.5 lb chuck that I seasoned with salt and pepper, and a little garlic and onion powder. Some pecan chunks and went for a few hours at 250. Made a standard bbq sauce with coffee and chipotles. Slaw Recipe 3/4 cup sugar 3/4 cup vegetable oil 3/4 cup apple cider vinegar 1 1/2 teaspoons celery seed 2 teaspoons kosher salt 1 teaspoon black pepper 1 medium onion, thinly sliced 1/2 green bell pepper, thinly sliced 2 (16-ounce) bags shredded coleslaw mix Used the leftovers in an omelette the next morning and put in a tortilla with some cheddar jack. These went quick on the boat!
  23. 8 points

    Derhusker Inspiration - Chili Rellenos.

    Having never tried my hand at some chili rellenos, and Jose off the coast of NJ here, I figured I'd give her a shot... I cooked a sauce sauce with some olive oil, garlic, Roma tomatoes, onion, cilantro, and I cheated with 2 McCromick Chipotle Taco seasoning packets. I strained everything and separated the following to be processed for a salsa Once seperated, I cooked the liquid only down a little more and added the slightest bit of cream to thicken. Took the above and hit in the processor for a salsa. The finished product. Chili Rellenos stuffed with cilantro lime rice, shrimp, and Oaxaca. Over a black bean purée and the chipotle tomato sauce topped with salsa. Didn't get a picture, but served with a "few" Flying Fish Hopfish IPAs.
  24. 8 points

    First Akorn Sourdough!

    I am no stranger to sourdough bread baking, but this was my first go at baking on a kamado. I let the bread go a little bit too long, but I really like kamado baking! This was a simple 70% hydration dough, fermented with 200 grams of starter at 100 % hydration. Starter was 50/50 white/whole wheat flour. My my wife made a delicious salmon spread, and we sliced up the batard and topped it with the spread for dinner.
  25. 8 points
    So delved deep into the search feature here ... pulled one out of 2014 from DerHusker and then grabbed one -- or really, two -- from shortyque and wb.tarleton. Main course: pulled beef. (Had to try a bite before it went into a bath of beef broth and dark roast coffee) Went to 150, then into the tub, for a few hours, then resting for 1.5 hours. Total time was about 6.5 hours before shredding.
  26. 8 points

    Banned from Craigslist

    Pretty sure I'm not ever allowed to look at Craigslist again if my husband has any say in it - but it was totally worth it. Nice quick trip to Colorado and back today. Picked up both grills from the same guy (super nice btw)... the Saber is for a friend. Couldn't pass up a black Big Joe... it was really out of my control. Had to do it.... I mean it's a black Big joe and it was within driving distance for crying out loud...
  27. 8 points

    Pizza 101 lessons applied

    I have been making pizza on an Akorn and Kamado Joe for several years and I thought I kinda had it figured out but my results were inconsistent. After watching @John Setzler 's Pizza 101 I went back to basics. I bought some spacers that gave me 1.75 inches of separation and held temps between 500-550. My results have improved significantly. Sometimes we all need to go back to the basics again.
  28. 8 points

    Bacon Chile Cheeseburger

    With Labor Day kind of signaling the end of summer I figured I might as well go out with a bang. We had company over and I cooked up Bacon Chile Cheeseburgers. (Hatch Chilies that is) Yesterday I cooked up a mess of bacon to use in these burgers. Today I made up a batch of guacamole to serve as an appetizer. Broke out a couple of hatch chilies for the men. Because we had company I didn’t have any time for pictures of the burgers cooking and buns toasting on the Weber OTS but here are the results. Plated up here is the Bacon Chili Cheeseburger on an onion roll bun with chicken pesto pasta salad, a slice of watermelon and a Coronado Brewing Company 21st Anniversary Imperial IPA. YUM! So good! Thanks for looking.
  29. 8 points

    Brand New Jotisserie Cook

    Finally received my new Joetisserie and got to fire it up this weekend; the first cook was a whole chicken (didn't get pics for it) which was incredible. Last night I put a small prime rib roast on for my wife and I, and it came out perfect! I think it was the best roast beef I've ever had; nice and tender, juicy and the charcoal added a really nice flavour. I ate way too much! I marinaded it in olive oil with salt, pepper and garlic for a few hours, and cooked it at around 300°. The temp got up faster than I expected - I would have liked to cook it a little lower - but it worked out in the end. Nothing special for the sides, just rice and salad for my wife and baked potato and asparagus for myself. I think the Joetisserie has paid for itself in these two cooks!
  30. 8 points

    I'm excited! New "grill" in route!

    I got home from work yesterday and was excited to see a large box on the front porch! I pulled that bad boy down into the basement and got it all set up on the bar top, and threw a couple of dogs and taquitos on it. I wanted the dogs to be going for a couple of hours to get that authentic gas station slow roasted flavor. I need to play with the temperatures when using it because I cranked it up to 450 thinking it would take a while to get up there. Nope, those hot dogs were sizzling in about 5 minutes!!! I then set the table for a "romantic" dinner with paper plates and plastic forks. Sadly, I couldn't keep my hands of the taquitos and I ate them before my wife got home from work. The hot dogs were GREAT!!!!! I'm not kidding about that gas station slow roasting! My wife tends to eat healthier than I do, so as a joke, I threw a carrot on the roller grill for her. The cool think is, I turned that back section of the grill to no heat as it has a front and back zone. This is my wife when she got home from work and saw the surprise bad-assness on the bar top... This is right before she got home... It's awesome!!!!!!!!
  31. 8 points

    Boudin Stuffed Pork Loin

    I flattened a pork loin and stuffed it it with boudin sausage I had picked up at a local market. Smoked at 300° with a little apple wood. Pulled at 140° and foil wrapped then into a cooler with towels for an hour or so. It was a hit! Last pork loin was @philpom's pork loin supreme, so there were high expectations!
  32. 8 points

    Saturday grill day!

    I was busy this weekend! So Saturday I wanted to test out my new Laser Cut SS grill......and cook food for lunch during the week So in the AM, I set up for 2 racks of Baby Back ribs - 1 with an Espresso rub and 1 with Honey Hog.....I did NOT wrap them for the 1st time. Well they came out just as good! I add a little sauce the last 10 minutes (Sweet sauce o mine)....and they were tender and fall off the bone. ALSO I used MAYO to stick on the rub. My wife went crazy for it! Next I did Veggies, seasoned potatoes, Lamb with Montreal Steak rub....and then my last meal cooked --- Pork chops with jack Daniel butter glaze (based off of HowtoBBQRight's bourbon steak house pork chops). Well that knocked it out of the park! I over cooked it a little...but it was still juicy. I also cooked one rib-eye to slice and have at lunch too. BTW -- the Peter Luger Sauce is for the veggies....even they state its not for their steaks!
  33. 8 points
    Another call out to a fellow Guru for the idea, Thx @Dub for sharing your grilled peach w/ balsamic glaze recipe a short time ago. I made them last night and used the crumbed blue cheese. they tasted great.. the sad park is that peach season ends here in the next 2 or so weeks. I had the peaches with thick pork loin that was dry brined, and topped with a raspberry sauce. it was a tasty dinner last night at the fishtank... .
  34. 8 points

    Grilled Tostones On Joe Jr

    Today, I did a bunch of cooking while I was working in the yard. One thing I never tried on the grill before was tostones. The plantains are normally cut into sections and fried. Once crispy, they are smashed and fried again. I wanted to try them on the grill tonight and they worked very well without the added grease from deep frying. It was also a nice compliment to the green chile braised pork shoulder I had for dinner. Unfortunately I didn't take many pics, but these tostones were a winner. Thanks for looking.
  35. 8 points

    48 Hour Beef Blade Cook

    Have never done a cook this long before, but have been wanting to try one out. Picked up a cheap (good quality beef - but cheap cut - it was about $11) blade roast and gave it a good pre-sear, seasoned with lots of salt/pepper. Threw it in a vacuum bag, and pretty well exactly 48 hours later (at 133 degrees) this was the result.... Right out of the sous vide bath... A quick post-sous vide sear to brown up outside a bit... A nervous first couple cuts.....not mushy at all...very "prime rib" in feel. Perfect!! Wife said if I had put that on her plate and told her it was prime rib, she would not have known the difference. A few more slices....I'm happy! Inside fat not completely rendered down, but easy to cut out as you go. Favorite side dish....cast iron pan Yorkshire pudding. Yumm!! Also sauteed some brussel sprouts in bacon/onion etc, some mushrooms etc. Leftovers for the week...
  36. 8 points

    Sweet and Smokey Shawarma

    First time entrant here. I've always liked to look over the challenge threads for new ideas. So much inspiration to be found. Hopefully something I did can help others. The bread: I used the recipe here - She used milk powder, I used milk. Weirdly, my dough was much stickier even though I used less liquid overall. I mentioned in the discussion thread that the only time I had shawarma, the bread was cooked on a curved stone. My attempt to replicate this used one of my favorite kitchen tools (to pronounce): the molcajete. I will say that having a concave stone was not ideal, but by my third piece I was getting the hang of placing on the bowl and properly timing the bake. Bread was baked around 450-500. The meat: Bought a six pound flat at BJ's, then cut it in half. Made a marinade using .5 cup cider vinegar, .25 cup soy sauce, .25 cup Worcestershire, .25 cup sugar, 2 shakes Tabasco, 2 shakes garlic salt. The flat sat in the marinade overnight. It then went on the kamado around 250 and cooked until it reached 195. The toppings: Hummus - Tribe brand Sweet Red Pepper. Good stuff. Cabbage - Chick-fil-a Cole Slaw. The recipe can be found here: https://thechickenwire.chick-fil-a.com/Food/An-Ode-to-Cole-Slaw This was a good excuse to try a recipe I'd been wanting to do. I used a bit more vinegar than called for to dissolve the sugar a bit better, but the taste was definitely spot on. Overall, it was a very sweet dish. Sugar in the bread, marinade, and slaw will do that. But the smoke flavor also being in the bread and meat balanced it out nicely. Can't say I'd do this particular cook again, but I definitely got to learn and practice some new techniques that will be used in the future. I also recommend people try a high temp bread bake, if for nothing else than to clean your kamado. Mine hasn't been this clean since it was at the store.
  37. 8 points

    The random pictures thread...

    My attempt at shooting the eclipse.
  38. 7 points
    A few years ago at a Peruvian restaurant in San Francisco I had (what I now know to be) Pollo a la Brasa. It was absolutely delicious, but I promptly forgot the name of the dish. Some time later I was watching an episode of Diners, Drive-Ins, and Dives, and they showed a woman making what I thought looked exactly like what I'd had in San Fran. Of course they don't give out recipes on that show, but I wrote down all the ingredients they showed, and watched and re-watched several times to get an eyeball measure of the proportions of each item she put in. When I was satisfied that I had them pretty close to right, I scaled everything down to my guesstimate of what it would take for one chicken. Well, on Labor Day I put it to the test, and the results were fantastic. Here's the cook: Quick-brined in water, salt, and brown sugar for ~1 hour, then marinated for 24 hours in white wine, pinot grigio, olive oil, paprika, garlic powder, cumin, and black pepper. Spun on the Big Joetisserie for around 90 minutes at 350F. Outstandingly good, if I do say so myself.
  39. 7 points

    Grilled Sword Fish

    Wanted something different and decided on Sword Fish. Used Giata's marinade...Evo, Basil, Garlic, salt, and pepper. Cooked on KJ half moon cast iron at 500 for 6 minutes a side. Served with Trader Joe's mixed veggies. Really easy, really good.. .
  40. 7 points

    Cast Iron Breakfast

    Corned Beef Hash, cherry tomatoes, spinach and eggs!!!
  41. 7 points

    1st Turkey....Booyah

    1st Turkey yesterday. Rubbed the day before, and left her in a cooler full of ice, until it was time for the heat. Almost 5 hours for a 12# bird. started around 250, and rose steadily to 350 to finish @ 162 in the breast. Drip pan with water, one large onion sliced, and some fresh rosemary. Sprayed with Cranberry juice every 1/2 hour after the first hour. It turned out perfect. Family was raving. "Can we have this for Thanksgiving instead of Sister-in-Laws?".......LOL
  42. 7 points

    Great morning to fish

    Nice and quiet.
  43. 7 points
    Last time I made this I declared it as the “Best Burger Ever” so I really wanted to make it again. I did tweak a few things in an effort to make it ever better. Started out with some ground Bison (American Buffalo) meat. Mixed in some diced onion and Blue Cheese crumbles. To speed things along I placed a chimney of charcoal on my side burner. As the charcoal was getting ready I grated a carrot and 2 stalks of celery into a bowl and made up some Crystal Hot Sauce Mayo. Once the charcoal was ready I poured it into the charcoal baskets in my Weber OTS. I placed my Camp Chef griddle over the coals and waited for it to get screaming hot. I then place 4 meat balls on. They started sizzling in no time. I then smashed them and then flipped them. When they were done I assembled my burger. First was the Crystal Mayo on the top and bottom haves of the bun. Then some of the carrot and celery slaw. Next the burger, 2 slices of sharp cheddar cheese and some thinly sliced jalapeno. And finally some pickled red onion. (Note: I had put a Habanero chili in with the pickled red onion so they also added some heat to the burger) Here it is plated up with a slice of watermelon, some Fritos corn chips and a Stone IPA. The crunch of the carrot and celery going with the heat of the mayo, pickled onion and jalapeno with the savory buffalo meat and cheese and the sour of the pickled onion. Mmmm! Yep, “Best burger ever!” Thanks for looking.
  44. 7 points

    Old school cook today

    Breasts on first for a head start since they're so big! Dug out an old chimney I had to start the lump and adjusted the vents.....now that I know what I'm doing.
  45. 7 points

    Stuffed Scallops and Turf

    I love my stuffed scallops recipe. It's a long prep but comes out perfect everytime. Creamy and seafood all in a cute scallop shell. What's not to love? Anywho wanted to make if for my son home from college for the weekend. In a perfect world I would use tiny bay scallops and extra small uncooked shrimp. But this is not a perfect world. For the life of me I couldn't find tiny bay scallops yesterday. Finding extra small uncooked shrimp is even harder to find (cooked version everywhere but uncooked are almost impossible to find). Went with small shrimp cut in half and crawfish tails, works for me. Anyway not a lot of pictures but an awesome meal.
  46. 7 points

    Fajitas for dinner!!!

    Marinated a skirt steak in beer and fajita spices for a few hours. Threw it on the KJ. Then put some peppers and onions on. Turned out awesome.
  47. 7 points

    Pecans - bumper crop

    It's like walking on marbles in the back yard. We are probably looking at thousands of pecans this year from our 3 pecan trees, can't wait. Kamado pecan pie?!
  48. 7 points
    Just kidding. Hoping it'll be some decent eats. Smoking 15 lb pork shoulder and 4 slabs of ribs for enjoyment tomorrow after we get through ringing steel targets and maybe a busting a few clay's too. Will be slicing ribs, pulling-chopping pork this evening and packing away in trays that should travel well in the cooler. Reheating on a Weber kettle after the shooting is done. Gonna throw some cob corn on the Weber, too. Sauce making mode will be engaged soon. Doing a hickory sauce....a more tangy sauce.....and since I'll be shooting in South Carolina I'll also make a dreaded mustard sauce. If I have to endure mustard sauce, then I, at least, can make it how I like it....with jalapeños !!!! Hickory & pecan used along with some lump, of course. Going to run it 225 until the ribs are finished, then I'll run the temp up to 275 or so. Used this on the ribs and a combination of John's pork rub & Bad Byron's Butt Rub on the shoulder. Hoping to get some nice crispy skin from the shoulder that I can chop into the pork. That's how they do it at Pete Jones BBQ in Ayden, NC. Their pulled/chopped pork is the best I've had in my life and what I hope to honor when I cook shoulders. More pics will be coming as this afternoon progresses. The tribe is gonna be hongry before too long, so there may be a burger or two cooked along the way, too.
  49. 7 points

    Cajun inspired pies tonight.

    Thinking about our Cajun members tonight. Hating what Harvey is doing to them. Put some andouille sausage in the skillet and on the grill....let it cook and then cool....sliced it as the sole meat on our two pizzas tonight. Each link made enough for on pie. One link leftover for my dogs and I to split. We came up with an equitable arrangement. Cooking tunes.... T-Rex had limited wishes for toppings. Wife's pizza had a few more inclusions....green tomatoes, bellas, bell pepper, red onion and etc.
  50. 7 points

    First Blackstone Cook

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