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Showing most liked content since 06/27/2017 in all areas

  1. 17 points
    DerHusker

    Just a Burger

    Our life has been really busy these last few months. We sold my M.I.L.’s mobile home and moved out all of her furniture and 70 years’ worth of stuff. (She’s 92, has Alzheimer’s and now lives with us) Also had to move and sell my boat as it was stored over at her park. Therefore, we took it real easy over the holiday weekend and just did some simple burgers. Nothing too exciting but they were good. Some Sharp Cheddar slices Plated. Close up. Thanks for looking.
  2. 16 points
    In2Fish

    17 Pounds Pulled Pork

    Tomorrow is my local aquarium society meeting. I agreed to provide the pulled pork for our summer picnic, I'm doing an overnight cook. I'm also bringing Sweet BBQ sauce, Tangy/Vinegar BBQ sauce, and Sweet Bourbon BBQ sauce.
  3. 15 points
    skreef

    Cheeseburger Appitizer- Challenge

    Mini Cheeseburger Appitizer Well as I mention, I had to think on this one. I made it to be really simple and I love simple. Ingredients for cheeseburgers and fixens: Hamburger Meat with(Twisted Q) PepperJack Cheese Bacon Purple onion Lettuce Cherry Tomatoes Dill Pickle Ok did I mention a sad part?? Well ckreef thought I got my grill pic.. So he took them off the grill... Lol So what I do you ask... I put 1 back on. But it broke up... But I quess yall get the idea.. Lol So now time to assemble.: I love flowers. I wear them in my hair almost everyday.. So this meal is to celebrate me.. Sorry ckreef.. Lol Also made Sirracha "Dukes" Mayo for dipping. With a radish flower. Not your fancy dancy dish.. Good all the same, and it was a great meal after a long day at work. Thanks for looking
  4. 15 points
    KamadoJosephine

    MASSIVE Beef Ribs

    Decided to slow-cook some beef ribs this weekend. I have no Argentinian roots, but I did see some stuff on TV about them (or maybe it was Brazil or Canada, but I figure they're all pretty much the same place). So I went to my fave butcher and it turned out that one of the butcher-dudes Mum is from Argentina, so he hooked me up with "enough ribs for 4 people". He basically cut a cow in half and gave it to me - 6KG!!! I assumed there were big bones on these ribs... Got em home, rubbed em with salt: Lifted with my legs, and carted them out to KJ: It's OK, I said to myself, ribs always shrink when they cook so there'll be room to chuck the potatoes in later on... Set the temp to 120C, hooked up my Thermoworks Smoke (got that this week - thanks to everyone who recommended it, it's AWESOME), and buggered off for a while. Checked in around the 5 hour mark: Then at about 6 hours, I was having to wade through puddles of drool from the amazing smells, so they were coming off: Here's a side view of the MONSTER: Here's another side view, so you can worship at this altar of meaty goodness: Anyway, the proof's in the eating, so I sliced in: The ends were a little over-done, but the middles were amazing. And when you get down near the bone, the flavour was bloody incredible. Here's my plate with a scoop of Chimichuri (or however you spell it). Figured I needed to culturally appropriate some more of Argentina. That's a side view^^^ The rib is at the bottom, and that plate is a full size dinner plate. I've never gotten full off 1 rib before Will probably cook them for 5 hrs next time, as the top and ends were slightly over, but overall, I'm pretty bloody happy.
  5. 14 points
    So, I've had my KJC for a little over a month and my wife hasn't taking a liking to it. The food has always had a little bit of a different flavor. So I decided that I should really learn how to cook on it, instead of grill and smoke. I took out the torch first thing this AM and lit a very small spot of the lump. After it got going a bit, I closed the lid and it didn't even get up to 150. I took my time getting it up to the 250 desired temp and have zero smoke coming out of the top vent. Once I felt comfortable that it was stabilized and I wouldn't have to chase temps (which I think I was doing and it created white smoke and an off flavor). It road really nicely between 250 and 260 for 4 hours as I cooked, not smoked, a each of ribs. I sat them down in front of wifey and this is what she thought... I've been grilling and smoking for years, just not on a Kamado and she told me that these weren't only the best ribs she ever had, but the best BBQ she ever tasted. Now, I need to keep up the good work so she gets excited about the KJ and not bitter I spent the money on it. Sent from my iPhone using Tapatalk
  6. 14 points
    Received my Big Joe last week and here are my first couple cooks. 4 lb pork butt made for some great pulled pork sammies Then made Piri Piri Chicken with Kale and smoked Linguica
  7. 13 points
    Panchango

    Some Recent Cooks On The Junior...

    I haven't been posting much (super busy at work), but I have still been grilling regularly. I was looking through a bunch of my cooks and what surprised me is that the vast majority of my cooks have all been on the Joe Jr. Since May 1st, I have only fired up the classic twice (once for a pizza and once for a pastrami). Honestly, I haven't missed using the larger grill at all. Here are some of my recent cooks on the little guy. I know accepted dogma is buy the biggest grill you can afford, but honestly I could be happy with just the junior. 48 hour marinated Jerk Pork with Grilled Plantains Some crispy chicken thighs with roasted red potatoes 2.5 pound porterhouse and roasted potatoes Chicken leg quarters with roasted potatoes I even managed a couple loaves of bread in the Lodge 2 qt dutch oven. Thanks for looking.
  8. 13 points
    Aussie Joe

    Peach cobbler on the jr

    No fresh peaches but canned do the job.got the Jr sitting nicely at 350mixed in some cinnamon, nutmeg and vanilla on it goesreadytopped with ice cream and a drizzle of white peach balsamic oh yum Outback Kamado Bar and Grill
  9. 13 points
    A little while ago I noticed I was at 13,999 posts. I wasn't planning on posting this cook tonight but figured I needed a decent picture for my 14,000th post. So here is the money shot. 1 1/4" bone in pork chop stuffed with a baby spinach/cream cheese stuffing. Served with grilled Butternut Squash (TY Mrs skreef). Fantastic meal. One of the best stuffed chops I've done to date. Will post the full cook at a later date.
  10. 13 points
    I’m on a vacation having fun near Cape Cod, visiting my Dad. I’m catching up on a few cooks earlier in the week and just now getting a chance to post some of the cooks. I’ve done most of the cooking so far, which is my version of fun and relaxing on vacation, my Dad thinks I’m crazy since I’ve been “working” in the kitchen basically non-stop. This past Monday it was Nigerian beef skewers - Beef Suya along with New England clam chowder, rather eclectic and still very tasty. Monday Morning I went clamming, and found 12 calms, about 1 ¾ pounds of clam meat (used 1/2, saved 1/2 for another cook). The clam chowder is rather basic – 1 pound of potatoes (cooks separately), about 8 oz bacon (kamado smoked this past winter) cooked up with a couple onions, bring it all together with milk/half-and-half, along w/ the ground up clams at the end. Its the way my grand mother taught me. Great Stuff. The beef suya was the main course, with a nice mix of spices to make a paste: smoked paprika, ginger, garlic powder, onion powder, peanuts, cayenne pepper, black pepper,salt, a light oil, and lime juice. Cover the beef in the paste, and cook on the kamado. There were 5 of us eating, and close to 3 pounds of beef, initially was thought there would be leftovers. Nope we ate all the beef, it was great. Clamming, partially dug up clam on the ocean floor, then the clam in the clamming box: shucking the claims, and grinding. my daughter loves shucking and her friend helped as a 1st time shucker. Some where along the way, mother-shuckers was coined... (hope that's ok for the forum...) chowder prep(clams not yet ground up), cooking up the base chowder, the finish clam chowder is in the last photo. Time for the Beef...
  11. 12 points
    This is a 3# USDA Prime ribeye prepared tomahawk style. Seasoned only with Kosher salt and coarsely cracked black pepper, then reverse seared @ 225* with a couple of chunks of cherrywood to an IT of 125*. Then seared on a charcoal chimney loaded with lump charcoal. It was delicious with plenty for two and some leftovers. Thanks for Looking and Happy Cooking. Sent from my iPad using Tapatalk
  12. 12 points
    I know what you mean and I agree. Pellet smoked ribs are very hard to beat. I recently did these on my pellet muncher. They were honestly some of the best ribs I've ever had, and they were sooooo simple. Even a couple of my harshest (most honest) critics told me they were excellent.
  13. 12 points
    rwalters

    Best part of living in CA

    TRI TIP!! 2 Tri's 4 hours of looooow n slow smoke (170-180 degrees). Pulled at 130 IT. 2 min/side sear with coconut oil on the Blackstone Easy peasy perfect reverse sear
  14. 11 points
    Last weekend I made some enchiladas verde con pollo along with some Mexican rice. I’ve made the enchiladas and rice lots of times and have already posted the recipes here (See links) so I’m just posting the pictures of this cook with little commentary. https://www.kamadoguru.com/topic/12654-enchiladas-verde-con-pollo/ https://www.kamadoguru.com/topic/24634-mexican-rice/ Some of the ingredients for rice. Pics of the ingredients for the Verde sauce and process. Making the Enchiladas. Enchiladas baking and then plated with some canned frijoles and a Negra Modelo. Thanks for looking.
  15. 11 points
    skreef

    Happy Anniversary

    Happy Anniversary ckreef. I love you.
  16. 11 points
    O C

    Stuffed Peppers

    Have made this many times in the oven, tonight I did them on the grill. No recipe really, ground chicken, brown rice, tomatoes and chilies, onion, seasonings, cheese. A fun activity on a Sunday night. On my list of accessories to get is a nice cast iron pan and griddle... Here is where I cook. Its not raining, I usually put the umbrella up rain or shine in the summer, I just like the way it looks and feels to cook here on my grill :-)
  17. 11 points
    Been lurking figured I'd share one of my cooks. I've been smoking for 20 years on a pits and spits and finally went Kamado with a 2017 big joe. Cooking on an egg has been surprisingly easy and the efficiency is amazing. While stick burning is still champ I can't complain at the results I've gotten from the big joe. 2 4 bone plate beef ribs up top and a 10lb brisket below. Enough smoke... Wrapped The results... Folks that have tried my Kamado BBQ pretty much say it's a match to the stick burner quality that I'm known for.... To all please post more pics of your Kamado cooks.. Sent from my iPad using Tapatalk
  18. 11 points
    Rob_grill_apprentice

    Stromboli 1st time

    Today I made a dough for Chicago pizza dough and used it for making a Stromboli. Enjoy the photos. I am happy with the result. It is my son's hands in the photos as he rolled the dough out for me. I taught him how to fold the Stromboli. He also suggested the toppings,
  19. 11 points
    SmallBBQr

    My Hydroponics Setup

    We have a pretty short Canadian summer so started some seeds inside and got some lettuce going as it is supposed to be one of the easier plants to grow. Have a few different varieties going. Trying to take advantage of the free sunlight while it lasts. Added a couple basil clippings to see what would happen - they've taken right off (middle, 2nd level from top). First time doing ANY gardening at all, and will probably move this indoors for winter (and change the layout horizontally) to use some LED lights. Pretty happy with first go at it. Been trimming leaves of regularly for dinners etc.
  20. 11 points
    tsh0ck

    Boneless, skinless chicken breast?

    Yup. The Akron can do anything. Because it made a basic chicken breast taste absolutely incredible. I didn't even do much to it. Slathered in mayo, sea salt, poultry seasoning and a light dusting of cayenne. Smoked at 350 with hickory. And it is amazingly good.
  21. 11 points
    skreef

    Happy 4th of July

    Wishing all the Guru's of America a Happy 4th. We hope each of you have fun and besafe From the Reef's
  22. 11 points
    Bgosnell151

    Smoked Cajun Salmon

    So I decided that my first adventure in smoking fish was in order. What better fish to start with other than salmon. I started with a brine of water, salt, garlic powder and maple syrup. After I brined it for 8 hours, I let it sit with a fan on it for any hour. After that hour, I added some EVOO and Cajun seasoning. I put it in the KJ with some pecan wood, my wood of choice. As we waited, me and my oldest decided some cards were in order. Here is a view, almost done! When I pulled it and sliced it, it came right off the skin with no issue. M Plated... And mmmmmm the sweet taste of a perfect smoke!!! Sent from my iPhone using Tapatalk
  23. 11 points
    Smoke and Awe

    Tilapia for Two

    This is a simple supper for a week day meal. So Thursday at our house is for fish, and I made the tilapia with roasted vegetables. The tilapia is brushed with butter and sprinkled with Montreal Steak seasoning (I know, crazy but that's what the original recipe called for so I used it and it works.) and pinches of paprika for some color. Pat the tilapia dry and brush both sides with melted butter while in the baking dish. Sprinkle top with seasonings and bake at 350-375 degrees for approx. 20 minutes, depending on the size of the filet. For the vegetables, whatever you have on hand or is in season, chopped in similar size pieces, and seasoned with olive oil and the Montreal Steak seasoning (also drizzle with leftover butter). I had some garlic bread sticks in the freezer so baked those last at a higher heat. Since I'm cooking on the Akorn Jr., I used my canning rack for two level cooking. Dessert is ice cream with strawberries and rhubarb sauce.
  24. 10 points
    tsh0ck

    Baby's got Backs (and she loved em)

    My kiddo is a rib fiend. She loves em. And has been wanting me to do some up, so the first real rib cook of my Akorn's life went down today. Was my mother-in-law's birthday so made up ribs, potatoes, rolls, corn, beans, etc. Great meal. But the star, of course, baby back ribs. Made a nice spicy/sweet rub and let it rest overnight . Paprika, pepper, salt, brown sugar, chili powder, garlic powder, onion powder and cayenne. (Here's about 90 minutes in:) Managed to get two of em on there, but wasn't a whole lotta room after that! Got the thing pretty quickly dialed in and nailed it at 250. It only fluctuated when I had to open the lid for any amount of time, and never pushes past 300 even then. Was able to fairly quickly dial it back down to 250 comfortably. Let them go for 2 hours, then foiled for 1 just to retain some moisture and get a little of the 'fall off the bone' without it actually, ya know, falling off the bone and requiring a fork to eat. Just drizzled with some honey, put a bit of butter in there and some apple juice. (post-foiling:) Let em go for an hour, then out of foil and back on grill. After 30 minutes, put on a great little sauce I made up. Went with a more vinegar taste than straight-up sweet. Wanted to let the meat and smoke and the cook shine through -- too often, I think people use super sweet sauces to hide things. Tomato paste, water, cider vinegar, molasses, sugar, chili powder, black pepper, white pepper, celery salt. Mopped that on there, let it go a bit, flipped and mopped. Did that set twice over last 30 minutes and they were ready to go. Father in law claims it was a better helping of meat than the ribeye we had at the steakhouse last night. and MIL - who would rather eat a plate of pasta, typically, than any meats - took down three big ribs happily. The sauce - had a bit left that I offered up - was, FIL, said, perfect. I'd never done it before so wasn't sure how it would work, but I was really really happy with it. Perfect partner with the ribs. I think breakfast for dinner is on the menu for tomorrow, again. But next week's weekend cook just may be brisket -- with beef ribs soon to follow. For now, I think I'll enjoy a few leftovers.
  25. 10 points
    tsh0ck

    Breakfast for dinner

    Was a breakfast for dinner, eating on the patio kind of night. Sausages and bacon, with simple country hash browns in Dutch oven - diced a couple potatoes, with some onion, pepper, garlic powder and a dash of salt. Then had a few sausages that didn't fit on edge of grill, and realized that was what the hash was missing. Had some bacon rotated over top of potatoes to get those drippings mixed in. When hash came out, dropped some pancakes in there. Nice meal. Potatoes were killer.
  26. 10 points
    Got some great tri tip this afternoon. Trimmed it up, then cubed it into roughly one-inch pieces. These then went into a marinade of soy sauce, lemon juice, garlic, onion powder and allspice. Let that go for six hours. Could have gone a bit more, but we were hungry! bacon into the microwave for 2 minutes to get the cooking started. Retrospect, could have gone 2:30. Cut in half, then wrap our pieces. They're on grill at 400 for about 5 minutes, then flip. Had some cherry in there for just a light, sweet smoke. Got them somewhere between medium rare and medium (wife isn't a huge fan of much pink, so I walk a line.) Ran out of good bacon pieces so there were a few that didn't get fully wrapped -- but they still ate A-OK. They're about a two-bite eat. The marinade helped give a great flavor, but also made them melt in your mouth tender. Truly amazing. And and just because they are an appetizer, doesn't mean they can't be filling. Just hafta eat more of em, right? A bit of a post-dinner beverage and since the grill was warm already, why not get a pie on in there?
  27. 10 points
    philpom

    52 oz King Kong cowboy

    Big cook sunday is here and one of the main items I'm cooking for tonight's dinner is this cowboy ribeye coming in at nearly 3 and 1 quarter pounds and 3 inches thick. I hit it with some Himalayan sea salt some Monterey spicy steak and fresh crushed black pepper along with several Pats of butter. It's in the sous vide at 130° f for the next 5 hours then I plan on seeing it on the Primo using my cast iron griddle. It's going to be a great star for tonight's dinner. Yeehaw! I'll update this post as the cowboy cook evolves and look for other interesting things today perhaps.
  28. 10 points
    Finally got the Big Joe Tisserie. It fits like a glove on my first generation black BJ (I must be lucky based on some comments I have read). A while back I saw a divider In2Fish (David) made for himself and I saved it to copy later. I was at Lowes and picked up a 10X18 piece of 16ga flat steel ($15). Copied Davids template and cut with a cut-off grinder. Added holes (don't know if it makes a difference of not) and ready to go...
  29. 10 points
    ckreef

    Grease in the Ash Collection Area

    If I recall correctly, there has been 2 threads and 3 posts recently where a kamado owner allowed grease to get down in the ash collection area. A future high heat cook caused that grease to ignite which caused issues with the fit and finish of their kamado. I figured it was time to have a discussion about this situation. Design of Kamados: As you've noticed kamados are designed with an inner firebox. In almost all cases there is an air gap between the firebox and the outer shell. The fire down in the coals is considerably hotter than the cooking surface itself. Without the firebox and air gap the temperature of the outer shell would get to hot causing problems such as paint bubbling (Akorn) or outer shell cracking (ceramic Kamados). It is very important to make sure the fire is always contained within the firebox. Low-n-slow (250* +/-): Kamados are very efficient in maintaining heat. Low-n-slow temperatures only require a very small amount of burning coals so there is a large area of lump charcoal that is not actively burning. Almost all low-n-slow cooks are proteins that have a high fat content such as Boston Butts, brisket, smoked chicken etc.... As they cook the fat starts to melt and render out of the protein. If the fat drips down onto non burning lump any fat that is not absorbed by the lump will end up in your ash collection area where it can cause future problems. The easiest solution for this is using a drip pan to collect that fat before it drips down into the lump/ash collection area. There are many types of drip pans that people use. A disposable foil pan sitting on a diffuser is a cheap and readily available solution. Make sure your drip pan is large enough for the protein to sit over top of it. If you have a small drip pan and a large piece of protein the potential for dripping fat not being collected in the drip pan is still there. Lastly flat plates (pizza stones etc...) is only marginally effective for managing dripping fat. In many instances the protein renders out too much fat for the plate to hold so the fat runs off the edge and down into the lump/ash collection area. High Heat Grilling (400* +/-): High heat grilling requires a much larger area of burning coals and direct cooking (no diffuser/drip pan) is usually desired in this application. You still need to be conscious of fat dripping down into the lump. In most cases the fat drips onto burning coals where it burns up before going down into the ash collection area. If you completely load your cooking grate (wall to wall) with protein (burgers, steaks, wings, leg quarters etc...) some of that protein will be sitting above and dripping fat in an area that does not have burning coals. This is especially true at the outer edge of your cooking grate that is above the firebox/outer shell air gap. Any fat dripping in that area will run down and go directly into the ash collection area. As posted below by @CeramicChef "Grease that drips freely leads directly to flashbacks when the lid on the kamado is lifted. Those flashbacks burn people, sometimes requiring medical attention that can lead to hospitalization and treatment by a burn specialist. Nobody want that. The moral is ALWAYS use a drip pan on every low-n-slow cook. " and always burp your kamado when opening. In conclusion you should contain your fire in the firebox at all times. Fat collecting in the Ash Collection Area of your kamado can easily ignite causing problems. In order to preserve the long term integrity of your kamado you must actively manage your fire and dripping fat at all times.
  30. 10 points
    Fired up the KJ, and naturally forgot to take pics of the innards. Basically had the heat deflector on the top grill with 5cm ceramic spacers between that & the pizza stone. Ran it up to 270C (bit over 500F for you furriners) for about 45 mins. BTW, I light my starters with a real torch, not those creme brulee princess toys Measured the stone temp through the top vent with my trusty laser thermometer Overkilled on the lubrication - flour on the peel and paper for the pizza. Going with a basic margarita to start with. Thanks to the above, pizza was deployed with no probs. Snapped a wobbly shot as I was closing the lid After about 10 mins, the following emerged Crust was nice, maybe a bit overcooked. Will probably get the stone hotter next time, run the internal temp up closer to the 300C - 320C and see how that goes.
  31. 10 points
    Dub

    Sides.....the forgotten dish!

    Recent sides here..... Collards: Slaw: Guacamole: Cabbage: Stuffed peppers: Home fries: Kabobs: Crawtaters: Steamed stir fry: Pimento cheese stuffed jalapeños: Honey mustard grilled corn: Steamed whatever ya got on hand:
  32. 10 points
    Squarehelmet

    Bringing back the classics

    On deck for dinner tonight were spiral cut hotdogs/bratwurst in pretzel buns. First, whipped up a batch of pretzel buns. These are just awesome. My wife and kids eat them plain. Next were some spiral cut hotdogs and bratwurst. If you haven't spiral cut them before, you should try it. They take on a much better texture because the insides get a little crunchy. Also, the spirals provide places for the toppings to lock into. My wife used chili, while I was just cheese and ketchup. On the grill... My plating stinks, but you get the idea. For those that are curious, I made the beer too.
  33. 10 points
    In2Fish

    Cape Cook 4 - Pizza Night.

    So…. For this vacation, I brought a portion of sour dough starter culture with the intent of make sour dough bread of some sort. Ok Wednesday it was decided by others that pizza was needed, so pizza it would be. Thankfully, I was able to pick up a few suppliers: dough scraper and pastry/dough mat at a local Bed Beth and Beyond. I didn’t have a pizza dough recipe w/ me. I did have access to a small kitchen scale, and since I’m baking more be weight then volume measure, I was able to prepare a 70% hydration dough that worked out great. My wife was at least impressed I didn’t use a recipe. Bakers Math is pretty cool. Given size limitations of the cottage kitchen ( a max “2 butt kitchen”, about 8ft x 8ft in size) this was tight cook, the cook required a lot of juggling of space and overflow into dining room area for some of the staging. It worked. At least I had parchment paper, which made moving the pizzas easier. No pizza peel, and the back of a sheet pan worked out for moving the pizza from the kitchen prep area to the kamado, and a grill spatula for removing the pizza back to the sheet pan. One lesson learned: The Akorn was not complete level to the ground, if you’re using parchment paper on a pizza stone, be careful, the just launched pizza mixed with gravity of the unlevel surface tends to result is pizzas sliding almost off the stone. The 2nd and 3rd pizza I made sure the far end of the pizza just hung over the far end to anchor the pizza. Once it got cooking the sliding issue went away even when I turned the pizzas 180 degrees about mid way through the cook. 2nd lesson learned: Next time, just make sure the Akorn is level, duh… ( @ckreef i'm trying to live and learn....) All in all, it was fantastic pizza loved by all. Cooking the bacon and turkey sausage for added smokiness the slightly unlevel Akorn. DSCN9190 - Copy.MOV DSCN9190_-_Copy.MOV
  34. 10 points
    Dub

    BBQ'ing for the 4th

    Here's the start to the World's best pot of collards....... Unfortunately everything was fast and furious from there and the pics of World's Best Collards didn't occur. Great loud kitchen & deck music did.....and had a positive impact on the food. I love his new album and this song is one of my favorites on it. I have them a 4:00pm dinner time declaration. Which meant I was ready by 4:15pm, lol. All were happy. Did a 3-2-1 on the ribs.....figured it only proper since I was trying out a new rub (John's MCM/KJ pork rub)...and this is method I normally use with my old gold standard rub. Usual suspects in the wraps. Same rub used on the butt in the Jr. It handled the higher temps I ran it at just fine. The darker pieces were highly sought over after I began pulling it and hitting with some pulling sauce. Slaw was good, too. Kept it simple: Duke's, honey & red wine vinegar. Apple pie on the bigger grill...... John's rub was much liked by each of us. I made a note to use a grinder to get it finer so I can do more even coats of it. This is a good trick when rushing and rubbing just prior to hitting the grates....like I did today. Best results are when I do it the night before and use Saran wrap and put 'em back in the fridge. Running and gunning today, though. T-Rex's first plate.: Wife's plate:
  35. 10 points
    We have a neighbor who often mows our lawn for us, so today I offered him a kamado chicken that was kind of hard to part with as it looked sooo delicious! On advice from Alton Brown, I added some sugar to my usual seasoned salt brine, and the color was much enhanced. This is an air-chilled chicken and I just won't cook anything else now as they are consistently juicy and flavorful. After the 24 hour brine, I used Grillmates Roasted Garlic and Herb as a light rub with some olive oil. Now I'll get one going for us this weekend, but I know you all will enjoy a well-cooked bird. I took the picture just before I pulled it, and when I did my temp check the juices were incredible. What I don't know yet is how it tasted with the sugar added to the brine, but I'm sure he'll tell me.
  36. 10 points
    SamHarrisKJ

    First pizzas on KJ. Outrageous.

    First try at pizzas on the KJ. Put my deflector plates in the top position, then two bricks then pizza stone on top. Rolled out pizzas and transferred to parchment paper and just cut around...... Cooked between 500-550. Base came out crispy, toppings were cooked. These are some of the best pizzas i've had in my life, an asbolute game changer! Especially the leftover pulled pork from a 13hr cook a few days before on bbq sauce, red onion, mozarella, tomatoes and coriander (cilantro). So easy to do to. This will be a weekly cook from now on. Thanks for all advice that I've read on getting a successful pizza cooked! IMG-20170627-WA0017 by , p2 by , on Flickr 20170627_190124 by , on Flickr p10.jpg by , on Flickr
  37. 10 points
    John Setzler

    The Grandma Pie

    I tackled the Ken Forkish "Elements of Pizza" Grandma pie for the first time yesterday as a trial run to see if I like it. My parents are coming up for pizza tonight and I plan to cook this again and make a video of the process.... This was the best pan pizza crust I have ever had... 75% hydration dough.. four hour process to make this dough... quick and easy... Spread a thin layer of tomato sauce on that dough.... Into the Big Joe for about 10 minutes at 550 degrees on a preheated stone... Bottom side of the crust is perfect.. the crust is almost completely baked at this point. The good thing about this style is that you can make it up to this point and save this for quite some time before you actually bake the pizza... What you have at this stage is a pre-baked pizza crust that just needs to be topped and baked again... Put it back in a lightly oiled pan... More sauce and add cheese... I didn't add enough cheese on this one.. twice this much on today's pizza... Added pepperono, mushrooms, and black olives.... Back on the 550 grill for about 10 minutes.... Bangin' good lookin'! Perfect crust that has a crunch on the outside and soft and chewy on the inside.... Amazing pizza.
  38. 9 points
    Rob_grill_apprentice

    My Square Foot Gardens

    Here is current photos of my square foot gardens. To recharge the two original beds I mixed in compost, some bone meal. I rotated the groups of plants so that they were not planted in same spot. On the new standing raised bed I mixed up grade 1 vermiculite 1 part to Peet Moss 1 part and 2 parts composte. One thing I notice with the redina lettuce is once daily temperature where in high ie 27 C that the last batch of leaves I harvested had a bitter taste. The leaves had looked like they were trying to bolt. I have harvested already my green onion and radishes. Last week in the two radish squares I seed green onion. On the new bed I have romaine lettuce growing. The romain lettuce will hopefully be ready towards end of August, For next year I have to build a chicken wire cover for my raised bed on ground, the sparrows almost destroyed my bean plants as they were sprouting. I seeded what they destroyed.
  39. 9 points
    cschaaf

    Back from China

    My wife and I spent 14 days in China on a Viking River Cruise. My limited vocabulary doesn't have enough glowing adjectives to describe the experience. It was amazing! The trip was split up between land-based tours and a river cruise and we had 3 intra-China flights. We basically got the highlights of eastern China: The Great Wall, Terracotta Army, Tienanmen Square, Forbidden City, The Bund in Shanghai, Beijing Hutongs, The Three Gorges and Dam, etc. My wife and I also stepped away from the Viking tours to take a side trip to Shanghai Disneyland. We took the Metro and it was simple - probably easier than most metros in the US. Everything is in English and very easy to navigate. We had read a lot about the Chinese being very pushy and rude on trains and in queues. We didn't find that at all. You don't get any personal space, but they aren't rude about it. "Pushy" isn't the right word to me, that sounds aggressive. I think it's better described as 'unyielding'. They walk to a spot with purpose - and they expect you to walk to your spot with purpose. If you meet in the middle, there will be bumping, but it's not aggressive. Basically, if they had to yield every time there was an opportunity to yield, they'd never get anywhere. They also fill any dead space. If you are in a line and you let a gap form, they will fill in that gap. They aren't cutting the line, they are just making the line as efficient as possible. And we found the people to be very friendly. People would smile and waive. Children would excitedly yell "HELLO!" and try to practice their English - most seemed to know "Where are you from?". You could see many children that wanted to try to interact, but were too embarrassed about their English skills to try. Many wanted pictures with the Westerners. Especially the taller ones. The Bund had an amazing view to the Shanghai skyscrapers, especially at night. I didn't get any great night pictures, but here is a good daytime picture: The tallest one is the Shanghai Tower and it's 128 stories. It doesn't look all that tall because the buildings around it are all massive. We were shocked at the number of skyscrapers we saw in all of the cities. There is so much construction going on. We were told that in all of the US, there are ~200 skyscrapers (buildings 100 meters or taller). In China, there are over 700. The next big thing we saw was The Three Gorges. The Yangtze River flows through these gorges and when China built a huge dam, they flooded, covering hundreds of villages. The dam is 5 times taller than the Hoover Dam. The Gorges were stunning - maybe my favorite part of the trip. It was also very sad to think of the people that had to leave their ancestral homes that are now under hundreds of feet of water. Continued in next post
  40. 9 points
    cschaaf

    Back from China

    Finally, at one of the restaurants went to, you entered through a very narrow, and VERY HOT, hallway. On one side, tere were charcoal grills where they were roasting sweet potatoes. Unfortunately, they weren't on our pre-selected menu, but I thought you might enjoy these pictures.
  41. 9 points
    Marietta, GA BBQ

    Ribeye Cap Steak

    Recent cook with some Ribeye Cap Steaks bought from Costco... Wow these were good!
  42. 9 points
    John Setzler

    Dome Temp vs. Grid Temp

    There are a lot of things to consider when using an electronic temperature probe in a Kamado grill. You will find yourself quite confused by the different readings you will get sometimes, especially compared to the dome temp. The only 'accruate' place to read grate temp is in the center of the grate when using a heat deflector below the grate. It makes it more difficult to read that temperature when you have meat on the grate. If you have meat on the grate, the probe should still be placed in the center of the grate and at least 2" above the surface of the meat to remain accurate. The thicker the meat is, such as a boston butt, the closer you are getting to the dome temp level. If you place your probe off tot he side of the meat on the grate, you are placing it closer to the outer edge of the heat deflector. It will read a higher temperature there because of the hot air drafting around the edges of the deflector plates. The higher temperature it reads is not really 'grate' temp in this case. The grate temp is cooler because it's further from the outer edge heat source and it's also being cooled by the meat itself. This is a complicated topic when you look at it in detail. EVERYTHING I cook and show people how to cook is based on dome temperature. Grate temperature just doesn't matter enough to spend the time and effort to worry about it. It is not going to change the outcome of your cook with any significance at all.
  43. 9 points
    tsh0ck

    Riblet Night

    And making sure no food was left behind ....
  44. 9 points
    keeperovdeflame

    Morning Walk

    Went out for our morning walk and saw this along the way. Beautiful, but enhanced by smoke from the Goodwin wildfire, the fire is 95% contained but still burning. The wind shifted and we are covered with a nasty layer of smoke. Had to cut our walk short, really smokey and probably not too healthy outside. hoping for some monsoon rains this afternoon.
  45. 9 points
    I had the idea for the challenge and needed the steak, which I found today. This is thinly sliced top sirloin, and I didn't pound it anymore but I did lightly score before filling and rolling. The filling is regular bacon parcooked, parmesan cheese, roasted garlic and chopped spinach. I prepared and set in fridge for 2 hours before cooking. Cook was on a cast iron griddle with hickory chips for smoke at about 375 degrees. Since the pinwheels held together well when the stick was removed, I decided to serve them that way, and they can either be eaten with fingers or a fork and knife. I thought I had a picture of the balsamic glaze that I served with, but don't see it. Greatly enhances the flavor though. There are so many other fillings I want to do, but this is today's choice.
  46. 9 points
    bluayeddvl

    finally, first kamado brisket

    and the result....a bit drier than i had hoped for. but flavour was definitely there, and it sure was tender. maybe the soy in the marinade affected? it was a long soak. after probing (at just a hair over 12hrs), i pulled it off the heat at 193F and double wrapped in foil (with another mopping and some apple juice) and then rolled that up in a towel and into the cooler for an hour. ah well, sure was tasty, Boy the Younger agreed as much as Mrs and even my ma and her hubby. so, i feel a good first go. i'm already looking forward to doing up the next one
  47. 9 points
    Going through the freezer I found a small pack of country style ribs that I should use. I cut the ribs up so they fit in the 2 Qt Dutch Oven better. Fired up the Joe Jr to 350F and added some peach wood. Gave the meat a little smoke before the braise in a jar of General Tso's Sauce from Wegmans. It cooked about 90 minutes and I served with roasted garlic couscous (no rice in the house) and steamed broccoli. The only thing I think I would do differently would be to smoke the meat outside the dutch oven first to give it a better color and more smoke flavor Overall, I enjoyed the meal. Thanks for looking. Just getting started. The braise is just about done. And ready to eat.
  48. 9 points
    In the past, I would normally use cast iron for salmon, but wanted to try it right on the grates tonight. I also read an article about grilling with mayo and gave each of the pieces a light coat before seasoning with salt, pepper, and garlic. I normally use a little oil, but this seemed to work really well tonight with no sticking or burning. Grilled raised direct about 400F until it was nicely done then squeezed the grilled lemon over the fish before serving with roasted red potatoes and grilled yellow squash from the garden. Thanks for looking.
  49. 9 points
    dwhit87

    Cowboy Ribeye reverse sear

    First time doing this, cowboy ribeye, 3.26 lbs, smoked at 275 until 120 internal temp..took off and wrapped until grill at 600.. seared for 2 minutes each side at 600 degrees... turned out fantastic! Used Kamado Joe Classic II and love it Sent from my SM-G950U using Tapatalk
  50. 9 points
    Pequod

    Blackstone Pizza Oven Dirt Cheap

    I caved. Couldn't take it anymore. Ordered from Amazon for $197. I am so weak.
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