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  1. 21 likes
  2. 18 likes
    This was so delicious. I double ground chuck roast and mixed in dizzy dust and formed 6oz. patties. Made home made brioche buns buns and fresh cut fries. Cooked the fries in the acty fry and made the burgers with my home made smoked cheddar cheeese. This was was the best burger I can remember ever... but I think I can still get it better
  3. 17 likes
    This is my 2000th Post I have been choping at the bits to post, but I wanted to post my 2000 cook so I refrain from posting for a while, but it also gave my finger time to heal some more. Since I wanted to post for a 2000 Anniversary, I wanted it to be good. Ckreef already warn me it better be good!!! Lol....hmmmm.. Does he not know he gets the best!!!!?? Lol..... Anyway... So I I went out a bought Filet Mignon and Large Scallops. I have never cook a Surf and Turf yet.. So I took this as a opportunity. Kept the seasoning to a minimum. Montreal Steak for the Filets and Old Bay and Paprika for the Scallops. For my Side I cooked Brussel Sprouts with Bacon. After the Brussel Sprouts were done. On goes the Steaks, then when they had a few minutes left to cook, I put on the Scallops. Looking Good!!! Since we are having some mild weather, I made a Dessert. Blueberry Yum Yum (a Summer Dessert) But there are Desserts that can't wait for Summer to eat. Right?? Save the Money Shot for last. I also made a Cranberry Puree which works together with the saltiness of the Bacon,that was a great compliment to the Brussel Spouts. All in all, I was Pleased with this Meal. Normally I would have wipe my plate of the juices of the Steak, but left it for drooling purposes. I figure some of you would appreciate it. You Welcome
  4. 17 likes
    My daughter, Erin, has been talking up my cooking skills, particularly the pizza on the Kamado Joe, w/ her friends at school. She apparently has set a high bar. Tonight I was put to the test w/ some of the harshest eating critics possible - high school teenagers. There were 9 of them last night and all comment about how much they have been looking forward to eating my pizza as well seeing this Kamado pizza cooker. The verdict… the pizza was a great huge success and not much remains for left overs (4 small pieces as of this morning). Having two teenage girls, I forgot how much teenage guys can eat. it went quickly...
  5. 15 likes
    As I'm still new to the kamados I' m still looking for dif. ways to cook. So far I made my chickens indirect as to not burn them, but with the Joe coming with an extra rack the chicken sits so far away from the coal that there is no worry about that. Seasoned a 4 pound chicken just with salt, pepper,paprika and set the grill to 375f. No turning around, just put it skin side up and watched that it stayed between 350 and 400. As we played a game with the kids I forgot the time and even let it ride up to 185f. Rest for about 15 min. and it was just delicious. Moist inside, crispy outside with a nice litte hint of smoke. Learned something again with the Joe, Simple works out great. Same goes for the wood, why buy woodchunks when you have lots of sitting in the garden.
  6. 15 likes
    I have been looking into a slicer for the last few months and just couldn't justify the cost for the amount of time that I will use it. I was looking on our local claddified site here it's here in Canada called Kijiji and stumbled upon an Omcan 12" 300e Italian built meat slicer. They retail for 1899.00 CAD and I was shocked to find one on for 360.00. It is an older model so it needed some tlc but for the most part it looks and runs great. I offered red the seller 200.00 after looking st it and he agreed. SCORE!!!!!! Anyways, I took it home and ripped it apart and cleaned every book and cranny and even used steel wool to polish up the metal. I ran the sharpener and got the sharp polished edge back on the wheel and tightened the band. Looks like we are back in business after I lubricated the two gliding rods. Cany wait to try this out on my pork belly next week.
  7. 14 likes
    So a while back Bobby popped onto a thread and said he was sending me a KJBJ. I found out about it when everyone else did (and was as surprised as anyone else!) I sorta couldn't believe it, but he did exactly what he said he was going to do. (Thank you). (kettle included as a size reference) You know what else is cool? Many manufacturers have conditions or requirements tied to stuff like this. Kamado Joe has asked me for nothing but my home address. Shows a lot of confidence in their product. More pics to come soon. My son can't wait to put this together.
  8. 13 likes
    As some of you are aware, Ben (Mewantkj) started making custom knife handles. In his original thread I joked about him making handles for my old crappy knives. Well one thing led to another, the idea expanded and the Bistro now has 2 new Japanese knives with custom handles. This first knife was part of the handle deal. I actually bought 2 of these and gave Ben one for his personal collection. Tojiro Shirogami Yanagi 270 mm (10.5") White #2 core, softer iron outer layer. Right handed single bevel. Custom handle: Ferrule/end cap - Wenge Stripes - Mapple Body - Red Palm This second knife was a surprise knife for Mrs skreef. I wanted to get her something special for being such a good sport about this whole knife adventure. She knew she was getting a knife and picked out the wood for her custom handle, she just didn't know exactly what knife it was. Shiro Kamo R-2 (same as SG2) Gyuto 180 mm (7"). R-2 core. Damascus layered stainless in a matte finish. Custom handle: Ferrule/end cap - Wenge Stripes - Mapple Body - Cocobola Fantastic additions to the knife board. Ben did an awesome job with the custom handles, it really makes the knives pop. He has lots of different woods to choose from. I actually have two more handles that I will post once I have them mounted to a knife. One of them is going on a old crappy knife to give it new life.
  9. 11 likes
    I’ve been in a non-grilling funk but I now have a new Grillfriend who is slowly helping me get my grilling groove back on. To that end I’ve recently taken Jr. out for a couple of get to know you spins. Last week I just did a burn so I could judge the temperature swings / vent settings and season the grill grate. A few pics: Added only a few handfuls of lump. (I burned this until it was gone) I wiped down my grill grate with a light coating of grapeseed oil and lit Jr. up. Took him slowly up to 425 noting vent settings as I went and around 350 I sprayed on some more grapeseed oil. Here’s the grill grate with a decent seasoning on it now. Yesterday I did my first cook on him. Lit up a little larger load of lump this time. Once he was up to 275 I added some Kirkland all beef hotdogs. While they were cooking I got out the other ingredients. Among them was this Organic Saurerkraut I had sampled at Costco. (Good stuff) Hotdogs are done so I toasted the buns and brought everything in. Plated up a couple of Chicago dogs along with one with the saurerkraut and a Stone IPA. This was excellent!
  10. 11 likes
    So I've probably driven you all nuts today with all my questions about doing pulled pork but it paid off. Or at least I think it did. Started my Big Joe after a light clean out and a full fire box with one starter cube in the middle. Also added about 5 chunks of Applewood. Put the heat deflectors on the low position. Sat two drip pans on top of deflectors, then the grates over that. Allowed the temp to stabilize at 250 which only took about 30 minutes. Then put on the pork shoulder picnic roasts (aka Boston Butts) which were prerubbed the night before with a rub recipe I got off the interweb. Meat went on at 8:30. Temp held great at 250 for four hours when I finally opened Joe to have a peek. First peek IT was 157. Checked once an hour after that also turned the heat up to 275. First roast came off at 2:30 and second at 4:00. Both were pulled at an IT of 197 and wrapped in foil and a towel and slept in the Coleman until the first one was pulled ar 5:00. Served on freshly homemade buns the Mrs made special for me topped with coleslaw and fries on the side. Thanks for all the input. Sent from my SM-G900W8 using Tapatalk
  11. 11 likes
    I'm chalkin' this one up to one of the best things I have made in a long time. The problem is that I just can't eat but a tiny bit of this little chunk of heaven. It's SO delicious and SO unhealthy. I could eat the whole batch... lol
  12. 11 likes
    Marinaded in some orange juice, lime, olive oil, cumin, chili powder, garlic powder, onion powder, cinnamon, and oregano. Random mix of whatever I had, but came out nice. roasted some tomato, onion, and jalapeño then hit in the processesor. Some salt, pepper, little dash of sugar, chili powder, and some cumin. served in corn tortillas with some guacamole, lettuce, sour cream, and Monterey cheddar.
  13. 11 likes
    Maybe my title exaggerated, but the ribs tasted great. I am my own worse critic and I am very happy. I picked up beef back ribs at WholeFoods on sale for $2/lbs. several cryovac four bone sections went into my freezer. The first one came out yesterday. After thawing overnight in the fridge I coated the rack with Oakridge Black Opps rub and into the Joe Jr for about 6 hrs @ 300 F. The ribs probed tender, so I pulled them off. They were amazing. Big beefy flavor. I am constantly impressed with Oakridge rubs. And now for the pics pics you have all been waiting for... if this is the restaurant grade, I can't wait to see big block! 3 hrs in 5.5 hrs into the cook. mouthwatering!! another happy customer.
  14. 10 likes
    For those of you who never had pheasant it taste just like chicken. This one was a farm raised bird so it really does taste like chicken just with a little richer flavor. Perfect for the rustic Cacciatore sauce. The porcini and crimini mushrooms along with the pancetta pair very nicely with pheasant. Quartered and rubbed with Italian herbs Thrown on the grill Got some smoke Got some char Ooops almost too much char Pulled the pheasant and reset the vents and reconfigured the Joe to finish the dish. Whipped up the Cacciatore sauce. Placed the pheasant in the sauce and closed the grill without the pan lid so the sauce could get some of the smoke flavor. Served on a bed of garlic Parmesan mashed potatoes. Mangiare Thanks for taking a peek
  15. 10 likes
    UPDATE!!! This is regarding the Woodbridge Roadshow. Went down to the Costco in Woodbridge VA today at lunch to take a look at what they got. First off the KJ rep, David, is AWESOME! He went through all the features with me along with showing the differences between the smaller ones and the Big Joe II (the new 2017 model). Unfortunately there were sold out but David was expecting a shipment of 6 Big Joes to come in either tonight or tomorrow. He said four of the 6 were taken and then one of the 6 may have been damaged. I told him I was extremely interested and would be willing to money down on getting one of those 6 coming in, he said no worries just give me your name and number and I will let you know when they are here. I head out to the parking lot to leave and David calls and said "the truck just came in I called you first since I knew you would still be in the area. Come on in and we will get you squared away." For everyone wondering about price...the cost for the Big Joe II AT THIS ROADSHOW is $1399 HOWEVER at future ones Dave said it will be increased to $1499. Apparently the 1399 price was goof up but because the roadshow started they couldn't change it mid stream. He also said retail for the new models are $2200. Here is my new Kamado Big Joe II all set up...this weekend can't come quick enough!!!
  16. 10 likes
    Baby Backs adapted from Rick Bayless "More Everyday Mexican"... Brussels just something I thought sounded good. Ribs were Big Joe at 225 w/Forgo and Applewood Chunks for 2 hours, then 2 wrapped in paper, then 1 hour of continual saucing unwrapped. Everyone loved them, next time I'll do 1 hour wrapped to add a little snap back into the meat... No sliced money shot... folks dug right in. Brussels were done on Big Joe after the ribs came off, temp brought up to 375/400. 30 minutes or so... Ribs getting started... Ancho paste rub.., Ribs right as they were coming off... Sweet Ancho BBQ glazed... And the Brussels, ready to eat! Thx for looking! Sent from my iPhone using Tapatalk
  17. 10 likes
    Had a last minute craving for ribs and only thing in the freezer was some kinda scrawny back ribs we got on sale a while back. Also, considering that it was already 4:00pm, timing was NOT on my side. So....what to do? Combo Keg+Instant Pot cook!! So....got the keg set up to do some smoking...was around 4:30pm at this point. Shooting for 250 or so...just wanted nice smoke and less concerned about temp. Thawed the ribs quickly in the sink and applied quick layer of seasoning.... Once the Keg was up to temp and had some decent clean smoke, threw the ribs on for a fast smoke.... Left them on for maybe 45 minutes and result was this.... Cut them in half and threw them in the Instant Pot with 1-1/2 cups of water for about 15 minutes at high + slow release...so probably about 40 minutes in total or so. Post Instant-Pot...don't look much different, but they were just about ready at this point. Almost getting to the point of being fall off the bone, but still firm. While they were pressure cooking, I had removed the deflector and cranked the Keg up to 500 or so. Tossed the ribs back on for a quick sear/glaze. Time to get ready to eat!!! The mandatory salad/green stuff. Tossed a few salad shrimps on there too! We wanted a nice light dressing, so I just mixed a little Greek yogurt with some Dijon mustard and some salt/pepper..what a GREAT dressing. Try it!! We purchase almost nothing pre-made any more and have found some ridiculously easy/cheap alternatives which are also much healthier. Time to cut up some ribs....almost perfect! A little too fall off the bone for me...but just slightly so. Even had a decent little smoke ring.... Plated...little slice of home-made Focaccia bread and a 1/2 baked potato and steamed broccoli. Good to go! End result....considering the time saving and ease of process...I would do again!! Considering that I hadn't even started the fire at 4:30pm, and with little effort we had great ribs and finished eating by 7:45, well worth the cheat/time saver in the middle. Post dinner drink. Not a CHEAP Scotch...but VERY good. Don't let the Kirkland label fool you...this is great stuff! Nice end to a nice meal.
  18. 10 likes
    First cook done and awesome. Also first spin of the OctoForks. LOVE the glaze produced by the self-basting effect. No sauce added in these pics.
  19. 10 likes
    I ate a burger last week that was really ok but the bun had me spinning. I figured it was a brioche by its shine. Anyways today I decided to try my hand at making them and did pretty good. I need to work on my egg wash as it was a bit yokey and didnt stay attached all that well. But it so far so good. They look about perfect for a first timer
  20. 9 likes
    Had to break some ice and shovel to get to the Akorn. Grilled avocado stuffed with rice and black beans, peppers, onions, and steak, then smothered with monterey jack and thrown in the broiler to brown the cheese a bit. Drizzled with a honey chipotle crema. Two separate plates...
  21. 9 likes
    Five Guys wins in the upscale fast food department but I'm a sucker for Rally's/Checker's seasoned fries or Arby's curly fries. We are making natural cut fresh fries from quality spuds on our food trailer, I think these are quickly becoming a local "fast food" favorite: This is our loaded fry with my Pecan wood slow smoked pork shoulder, cheddar cheese sauce, BBQ sauce, sour cream, bacon bits, chives, and jalapeños.
  22. 9 likes
    I've been doing a variety of cooks (as usual). Trying to get better at posting. I always seem to see something on here that gets me in the mood for something so hopefully I can do the same for someone else. First, "Chicago style pizza" from ATK which I now know is not authentic because if the cornmeal. It's still a tasty pie.... Current favorite veg Best salmon to date Steak and spaghetti night. I learned the valuable lesson to never go below 1.5 inches in thickness. They were cooked the the right IT but I couldn't develop the crust in time to maintain that IT. I have 2+inch steaks that I am going to do an experiment on later this week I gave ckreef's cracker crust a whirl and I was surprised how much I liked it and how filling it was. It's not an imitation crust because it comes together so quickly, it's something all on its own. I'll definitely be doing it again. Family loved it I smoked two corned beef points on Saturday. Turned out pretty well but you definitely can't taste the smoke as well as regular brisket. I just realized that last plate looks a little sad. It was tasty and we had some delicious bakery bread with it as well.
  23. 9 likes
    Just finishing up my first overnight cook on the Big Joe. Ten pound Boston Butt for Sunday lunch. I kept the temp around 220 since my 10 pound butt was actually 2 pieces. Cooked them for about 14 hours and took them off when they were at 198. I've wrapped them in foil and have them in a cooler resting. I can't wait for lunch today! Just want to say a quick thanks to everybody on this site for all the great posts and advice. As a new Kamado owner, I've gotten lots of good advice from reading the posts!
  24. 9 likes
    My wife found a new t-shirt for me.... Sent from my iPad using Tapatalk
  25. 9 likes
    I will trim the fat cap slightly closer next time, but I am very pleased with my first attempt and will try it again next time I see it on sale. Steamed the meat in the top of my rice cooker for about a minute, before hitting some fresh rye bread with some nice swiss and Plochman's mustard. It cooked for about 7.5 hours and then spent a couple hours wrapped in a cooler before being refrigerated over night. The cooker crept up to just under 300F for the last hour of the cook. The other one that I did not soak retained much more bright pink color but was really salty. I will definitely soak next time as well. Sliced... The finished product. Thanks for looking.
  26. 9 likes
    Hi all, fired up the Big Joe again yesterday, this time for half a lamb shoulder and some pommes boulangere. This is a favourite combination for my wife and I but first time done on the Joe. Made up the spuds in a CI skillet rubbed with butter. This is layers of thin potatoes and onions seasoned each layer with S&P and some oregano in this case. Once filled you pour stock (i used lamb) in to the pan until it's just below the top layer. The lamb was trimmed a bit and rubbed with a UK rub called Mr Rubba Rubba which is a Cajun style rub but heavy on fennel and caraway seeds so has a really fragrant taste with some citrus and heat. Set up in the Big Joe with deflectors in low position and a pizza stone to put the skillet on. Used a roasting rack to keep the lamb above the potatoes to begin with and I then took it off after a few hours and sat it on the potatoes in the traditional style. I foiled the whole pan for the last hour or so. It came out very well but I'm not 100% convinced that I like the taste of smoked potatoes like this, perhaps I left it uncovered for too long. Cooked at 225-250f with a small chunk of apple wood for smoke - might try just charcoal next time to see how that goes.
  27. 9 likes
    Kamado Guru Frequently Asked Questions Greetings Gurus... I’d like to start this document to answer some of the most frequently asked questions that appear on this group... with my own bias of course! These questions, when posted to a group like this, do NOT come with a single and agreed-upon answer. Most of the questions that appear here have answers that are based on the opinions and demographics of whoever is providing the answer, so here are mine: Question: Which size kamado grill should I buy as my first grill? Answer: You should buy the mid-size or the 18” diameter grill model as your first grill. Why? Because you can do about everything you would ever want to do on this size. Sure... there are some instances where a bigger grill is better but there is also a work around for about any situation you might come across. People are going to tell you to that it’s better to have too much space than not enough. If you believe that then go ahead and buy the larger grill. I cook a LOT of food on the grill. I cook on my grills frequently. I cook on my grills a lot more than the average person does. I cook a much wider variety of food on my grills than most people do. My 18” Kamado Joe Classic is my go-to grill. If I could only have ONE grill, THAT is the one I would want. For most of my cooks, the bigger grill takes longer to stabilize and is just an overkill for the task. Question: I am going to buy a kamado grill. Which brand should I buy? Answer: If you ask this question in a forum like this, what you will get is an answer from everyone who says to buy whatever brand it is that they own. The first question you need to ask is the one above. Decide which grill size you want to buy and then buy the most expensive one your budget will allow. Typically, you get what you pay for. If it comes down to $100-$150 variation in price between two competitors, look at the features that are included with the grill and see which one suits your needs the best. Once you have an idea of what you have to choose from, go to the company website and use their dealer locators to find a place close to you where you can go physically see the grill. You want to be able to put your hands on it and see the build quality and see the differences between one grill and the next. You may have to go to more than one location to see the various brands you have to chose from. If your dealer carries more than one brand that you are considering, don’t hesitate to ask them for their advice so you can compare it with any advice you have already received. Support your local dealer! Question: What are the ‘must-have’ accessories for kamado grilling? Answer: 1. You need the ability to cook over direct AND indirect heat. If your kamado grill does not include a heat deflector kit for indirect cooking, that is a must-have item. 2. You need a decent quality instant-read digital thermometer. Meat is cooked to specific internal temperatures. It is NOT properly cooked for a specific time at a specific temperature. There are a LOT of other wonderful accessories for kamado grilling, but these two are the only must-have items. Let your cooking experinece determine what accessories you want. Don’t buy anything before you realize if or why you need it. Question: What’s the best charcoal for kamado grilling? Answer: Hardwood lump charcoal. There are a lot of brands to choose from. I have personally used about 10 different brands and cooked successfully on all of it. I think some brands are better than others and I have my own favorite brand. My suggestion to YOU is to buy what is convenient for you to start with and learn how to use it and control your grill with it. Once you have mastered the operation of the grill, experiment with different charcoal brands. In order to really evaluate a brand of charcoal effectively, you will need to cook with 3 to 5 consecutive bags of it to get a good feel for how it behaves in your grill environment. You can’t get a ‘feel’ for how good or bad a charcoal brand is by using a single or even a partial bag of it. There are always consistency variations from one bag to the next, even within the same brand. A good cook has his/her preferences in charcoal but a good cook will produce good food on any charcoal. Question: I have my new kamado grill! What’s the first thing I should cook on it? Answer: Nothing! If you are new to kamado grilling, there are a couple steps you should take BEFORE putting any food on your grill. There is a small learning curve associated with controlling the temperatures inside a kamado grill. And controlling the temperature inside the grill is a fundamental learning procedure you need to MASTER as quickly as possible. Once this process is mastered, you can cook anything you like at any time. Your first task as a kamado owner should be to fill the firebox with charcoal, light that charcoal, insert the heat deflector and grill grates and stabilize your grill at 250°F without the help of any electronic gadgetry. In order to do this you should use one or two fire starters and bury them in the charcoal bed as deep as possible. Light them and let them burn with the lid fully open on the kamado grill for 10 minutes. Once that 10 minutes has passed, install the heat deflectors and grill grates and close the dome lid. Open your bottom vent to about 25% and open the top vent about 50%. DO NOT open the dome lid during this process. When your dome temperature reaches about 175°F, close the top vent to about 25% and let the temperature continue to rise. When it reaches 200°F, close the top vent a little more. Do this again at 225°F. If the temperature STOPS climbing before you hit 250°F, open the top vent back up a little more. Once your grill gets stable at 250°F, let it sit untouched and see if the temperature changes. If it goes for 20-30 minutes without going up or down, you have been successful. It’s not uncommon for the temperature to swing a little at this stage. Your ceramics are still absorbing heat. If you need to increase the heat inside your grill you will open the vents a little more to increase the airflow through the grill. If you need to cool things down, you will close the vents to decrease the airflow through the grill. Once the grill has gotten to temperature, it takes a while for vent changes to be noticed on the thermometer. It can take 20-30 minutes to see a temperature change sometimes. It’s more important to NOT overshoot your target temperature. If you do, don’t fret. If you catch it quickly it’s easy to bring the temp back down. If you do not catch it quickly it can take quite a while to cool the ceramics back down to your target temp. This process takes practice and you should practice it a few times to master the technique. Ceramic kamado grill stabilize and hold their temperature VERY WELL without any help in optimal conditions. The one condition that creates problems with stabilizing the temperature is wind. If you have windy conditions, you need to try to block wind from entering the lower vent of your kamado as much as possible. Question: Now that I know how important it is to understand how to control the temperature on my grill, what should I cook first? Answer: A Boston Butt I always recommend a boston butt as a first cook for a lot of reasons. This process teaches you several other important aspects of kamado cooking. A boston butt is a very forgiving piece of meat and it’s really hard to mess it up if you pay attention to a few simple things. Patience is one of those things. The meat will be ready when it’s ready and not before. This process also teaches you good lessons in how to control the temperature and stabilize your grill. You will quickly see exactly how stable a ceramic kamado can be. Question: Where should I measure the temperature inside my grill? Answer: It doesn’t really matter on a kamado grill. Your kamado grill comes with a dome thermometer. It’s perfectly capable of providing you with temperature readings that will get you through any cook you wish to do. Question: I didn’t believe the previous question and answer so I bought a digital thermometer system. When I put the pit probe inside my grill, it does not read the same as my dome thermometer. What is wrong? Answer: Two thermometers inside a kamado grill will never or very rarely read the same temperature. Which one is right? Chances are both of them are right. Since you have made the decision to try to chase precision and perfection in your temperature readings, you will be constantly perplexed by this question. A temperature probe that is too close to the meat on the grill will not read an accurate pit temperature. A temperature probe that is placed too close to the outer edge of a grill when the heat deflectors are in use will not read an accurate temperature. A temperature probe that is placed too close to the heat deflector will not read an accurate pit temperature. A temperature probe that is placed in a grill where a heat deflector is not in use will will not read an accurate temperature. If you can’t get an accurate pit temperature with a digital pit probe unless a bunch of these conditions are met, why own one? See the previous question and answer. The best results I have gotten with digital pit probes is to place them about 2 to 2.5 inches above the meat right in the center of the grill space. This usually requires clipping the probe onto a skewer or some other object that is stuck into the meat. The question always comes up about grate temp vs dome temp. There is a variation in some cases but it’s insignificant. When cooking with a heat deflector the grate vs dome temperature variation is not enough to worry about. It will not change the dynamics of your cook. More to come...
  28. 9 likes
    So here it is. I go over all the new features and try to answers most of the questions that I was asked when I posted pictures about the new changes. I also tried to focus on the stuff I would be thinking about if I was shopping for a new ceramic and mentioned all the things I liked and didn't like. I hope you guys like enjoy the video. For some reason I found this video more difficult to do than any of the others. I'm not sure why. In the end, I think it turned out great...Just took longer than I expected. Let me know if you guys have any follow up questions and I'll try to answer them.
  29. 9 likes
  30. 9 likes
    Grilled sriracha shrimp and asiago cheese grits in a creole tomato sauce. Served with corn bread muffin tops. This was a collaborative cook from me and Mrs skreef. The best tasting shrimp and grits to date but.......... It really needed monster shrimp and there was a lot of technical flaws in the presentation to have a really killer money shot. There is always next time.
  31. 9 likes
    My latest and apparently my last kamado (so she thinks) came today! I started off wanting a Big Joe but money, yada yada dictated I get the Classic and since the Big Joe was on clearance at lowes I couldn't pass it up. Just in the garage right now. Sent from my SM-G900W8 using Tapatalk
  32. 9 likes
    Sautéed some onions in a cast iron pan over a Vortex on the grill. ----- Added the brisket slices with the onions and potato wedges in another pan. ----- When everything appeared close to ready the buns went on the grill to toast. ----- Sandwich in the making... ----- Brisket slices, sautéed onions, topped with horseradish sauce on a Kaiser bun served with potato wedges and a cold one. ----- Both my wife and I were each one bite in and agreed, this is a repeat... crazy good! Thanks for looking!
  33. 8 likes
    I stumbled across an interesting recipe I wanted to try the other day... I picked up a couple pork tenderloins and trimmed them up nicely... Sliced them about 2.5 inches thick and tossed them in a 50/50 marinade of Dale's and A1. Let them marinate for an hour and then put on a bacon wrap. Seared them on each side and finished them over indirect heat... delicious stuff.
  34. 8 likes
    Last night my wife and I had 6 friends over for pizza and salad. I thought I would take advantage of the situation, to evaluate some flour combinations I have been playing with. I made 5 12" pies each with a different flour combination. I used the dough recipe from Roberta's which is according to the New York Times, the best place to get a pie in New York. Heres the recipe. 153 grams 00 flour or about 1 cup plus 1 Tbs 153 grams all purpose flour or about 1 cup plus 1 Tbs and 2 tsp 8 grams fine sea salt or 1 tsp 2 grams active dry yeast or 3/4 tsp 4 grams EVOO or 1 tsp 200 grams or a little less than 1 cup lukewarm filtered water Combine the dry ingredients in a mixing bowl. In a small bowl combine the warm water, yeast, and olive oil. Mix to combine wth your hands or a mixer with a dough hook. I use a mixer. When the dough is combined let it rest in the mixing bowl for 15 minutes. Turn out of the bowl onto a floured surface and knead by hand for 3 minutes. Divide in half and form two balls. Let rest and rise for 3 to 4 hours at room temp under a damp dish cloth or for 8 to 24 hours covered in the refrigerator. This recipe makes 2 12" pies. I cooked my pies at 600 deg. My dough combinations were OO /AP 50-50, 00 / High Gluten Bread Flour 50-50, straight bread flour, King Arthur Pizza blend flour / AP / 50-50 blend, bread flour / pizza blend 50-50. and OO / pizza blend 50-50. My tasters in a blind test unanimously picked the OO / AP combination with the Roberta's dough recipe. I asked them to evaluate each crust for taste an texture. Probably going to be my go to pizza blend and recipe for at least a while.
  35. 8 likes
    Posted 4 hours ago · Report post Now you made me want ribs! Got a rack on Big Joe about an hour and a half now at 265 dome temp. Picking out the wine now. Like this Quote Edit Options keeperovdeflame Global Moderators 7,021 5,705 posts Location: Prescott, AZ Grill:Big Green Egg (IP: 96.18.187.222) · · Posted 42 minutes ago · Report post Thanks all for helping me remember. I started off the cook making a glaze and a rub' The glaze was a combination of Dijon mustard, mesquite honey, brown sugar, and orange zest The rub was all the dry spices from the above recipe Both the rub and the glaze came out great. I have never made a glaze exactly like this one, but I will definitely make it again. IMO it was very good with ribs. Got the grill up to 260 something and put the ribs on. The grill settled at 275 right on the button. Quote Edit Options Large Big Green EGG. Weber Summit 470S keeperovdeflame Global Moderators 7,021 5,705 posts Location: Prescott, AZ Grill:Big Green Egg (IP: 96.18.187.222) · · Posted 34 minutes ago (edited) · Report post I did cow boy beans and kinda of made up the recipe as I went along. I bought some Ranch Style pinto beans made in Texas. To that I added a fresh pico de Gallo, diced roasted Pasilla peppers, and onions, The beans were really easy and came out truly amazing, much better than I even thought they would. I let the ribs cook at.275 for about 4 hours and 15 minutes and then glazed them. Very nice plate of food I was very happy with how the ribs came out. Nice bite and very tender and juicy. Edited 22 minutes ago by keeperovdeflame Quote Edit Options Large Big Green EGG. Weber Summit 470S
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    Spicy Andouille Sausage Have been out of my homemade Andouille sausage in the freezer for a while. Not a good thing! Had some time available, so my son and I made 16 lbs of the sausage. Our production rate is improving. The new 15 lb capacity Norther Tool stuffer I got at Christmas really made a difference over my 5 lb Northern Tool stuffer. Under three hours from a clean counter start to final clean-up to get the stuffed sausage in the fridge for its first aging for this batch including hauling equipment to/from the basement storage cabinets. The natural casing is 35-38 mm size. I fridge aged the cased sausage on grid racks with air space (have to open up the pretty coils) uncovered for 30 hours and then covered for another 24 to mature the un-smoked flavor. Then it was smoked for 7 hours in my home built electric smoker with a mix of pecan and hickory sawdust in the maze. Brought it to 140 internal outside and then finished it out to 155 internal in a poaching bath. This produces a fully cooked ready to eat sausage which can be used as a snack or in cooking. Ice water cooled and then bloomed with fans for an hour. It will next age covered in the fridge for at least 24 hours to equalize the smoke and seasonings and then get vacuum packaged. I used a division of the pork meat in the grind. Roughly a 50/50 mix with a 1/2 inch and 1/4 inch grind instead of my usual 3/8 and 1/4 inch approach. Based on the resulting product, I much prefer the 3/8 &1/4 as the seasoning distributes better in the final product and the overall texture is more balanced. Andouille normally uses some meat in larger pieces (like 1/4 in cubes) but I find the 3/8 grind substitutes nicely in place of hand cutting the cubes in a large batch. . Hey, experimentation is what leads to optimization. I calculated my pork butt and the pork fat addition to be at about 25-26 percent in this batch -assuming around 20% fat in the butt. This was my usual spicy/hot batch recipe. A Cut Away View of the Andouille Sausage Batter My New 15 lb Capacity Stuffer Gets Its First Use Ready for Fridge First Aging Out the Smoker Finish by Poaching to 155 degrees internal Ice Bath Cooling to below 110 degrees internal Blooming Gotta Have A Sample Ready for Final Fridge Aging and Then Packaging
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    I'm not sure who my wife is now, she actually told me to buy the Big Joe JoeTisserie. She knows i've wanted it, and I figured I would need to have a great reason and excuse to have one. I told her I saw a KJ posting about an extra one being available over in Annapolis MD (120 miles round trip) which was too far a drive to consider, and out of the blue she said 'just go order one online, it will get here when it does, stop waiting, and just do it" Hmm...who is this person and where is my real wife. So I just ordered one online from BBQGuys, their website said they have 5 in-stock, free shipping and should ship w/in 24 hours (maybe Monday, but who cares). i have one on ordered, fingers crossed for next week!
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    This is how I've managed the fixings for our annual party for the past few years. Four or five point cut corned beef briskets get a moderate dusting of a decent BBQ rub before they get at least four hours of hickory smoke at around 275°F on the day before party day. Then the briskets come inside and go into a crock pot with Guinness and the spice packets set to warm - the lowest possible heat setting - overnight. Mid-morning is when we add the taters, carrots, parsnips and celery. The cabbage goes in only 30 to 45 minutes prior to serving (we don't like mushy cabbage). This meal is always very popular with our party guests. I made Reubens earlier today for brunch with a little leftover brisket. They were so very good. Sent from my SM-T810 using Tapatalk
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    Hey everyone, Got the Jr. Yesterday and used ckreef's diffuser setup to do a 5.35 lb chicken on it. (Kroger had the Perdue chicken at 99 cents/pound) Used a small 7up can and discarded some of it out and put in apple juice to give it more sugar. Thyme, salt and pepper, garlic powder, onion powder were used as a rub and even threw in a piece of orange with the can to give it some more flavor. Took about 1.6 hrs to cook (digital probe temp showed ~176 at all 4 points on the chicken) with doing butter basting twice at the half way mark and just prior to the end. Even put in 2 russet potatoes to boot! [emoji3] Amazing turnout I think and my belly agrees! Cheers! No leaks on the Akorn Jr. Without any mods done btw
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    Early today Mrs skreef told me what was planned for dinner. I wasn't thrilled so she snuck out of the house and went to Kroger. This is what she came up with. Much better to start off a long week of work. Low Country Boil - shrimp, crawl daddies, crab, corn, sausage, potatoes and some Zatarains. It looked like a huge amount of food (that's a lg serving plater not a plate) but we tore it up. @Aussie Joe Yea this will be on the menu.
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    So I've been wanting so badly to try a chuck roast on the Joe instead of the crockpot, and the post by wb.tarleton a few weeks ago just pushed me over the edge. Seasoned up a chuck this morning with Dizzy Pig "Swamp Venom" rub. Here we are after smoking for several hours. I've just put it in the pan with a beef broth and coffee mixture, ready to put the foil over. And here is the finished product after a total of 7 hours. The onions got a little mushy, next time we'll wait a few hours before adding them. Put in a bun with horseradish mustard, smoked mozarella cheese, sauteed peppers. Wow! The subtle smoke flavor, the sweet heat of the rub, and the astounding moistness made this a winner. Thanks wb.tarleton for the inspiration.
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    Tonight for dinner after work decided to do something different. Had some chops seasoned them up with salt, pepper and blackened seasoning from cabelas (I love that seasoning). I grilled them off then put them in a cast iron skillet added sautéed onions and mushrooms on top of them and put provolone cheese on top of them and put them back on the akorn to melt the cheese. Paired with a baked tater and steamed veggies. All I have to say is WOW! the chops turned out amazing! Will definitely be making these again! Sent from my SM-G930V using Tapatalk
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    Well for the celebration of my new joetisserie, I had to do a prime rib. Went perfect, cooked at around 320 for about 2hrs. #6 pound prime rib roast. Rubbed with a mix salt, garlic, onion, rosemary, black pepper. It was off the charts!! Here are a few pics! [emoji4] Sent from my iPhone using Tapatalk
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    A little light on pics this time, added a new mutt to the pack this week and she's been keeping us busy... she's a rescue, we're quite pleased with how well she's adjusting and fitting in with the hound and cat. First time duck cook, was really happy with this one... Duck was a frozen, brined, super market bird. 5lbs, $2.99/lb. Low risk for a first time effort. Thawed the duck on Saturday, rinsed it off well, then used my jaccard to lightly pierce the skin front and back. I drizzled a little oriental ponzu sauce, then ground some fresh black peppercorns. Then it went into the beer fridge uncovered to dry out a bit. Fired up the big joe today, duck went on at 330 degrees, sitting up on a beer can. Mixed a jar of orange marmalade with some fresh squeezed orange juice, soy sauce, honey, and a squeeze of siracha to make it interesting into a sauce pan,brought it to a simmer and let it go 15-20 minutes. About an hour and 45 minutes in, duck was at 175 in the thigh... i brushed my orange sauce on the duck and let it carmelize. When I pulled the duck, it looked like this : Made some white rice, sliced some onions and red peppers and treated them to a hot skillet and a drizzle of orange sauce... final taco had a bit of rice, duck, Asian style fajita peppers and onions, spring onions, and a drizzle of hoisin sauce... Pretty darn good!!! Duck was moist and tender, and the skin was to die for!! The taco was a great way to build up the flavor in a bite size form factor. I think I'll keep my eye open for other duck ideas and then when I find an outlet for a better duck, I'll be ready to go! And because I'm short a few pics of the cook, I'll toss a few other shots in. Here's the new mutt... freshly shaved belly from being spayed. And here's the hound... both are exhausted from a busy day getting to know one another! Thx for looking! Sent from my iPhone using Tapatalk
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    Naan Bread on the Blackstone Oven Got the hankering today for some naan bread on the Blackstone. Used a yogurt based naan recipe off the web and included minced garlic and chopped cilantro as some toppings rolled into the flattened rounds. Cooked on the Blackstone Patio Oven at between 650 and 700 degrees for about 1 ½ minutes. The wood pizza peel worked well to load the naan rounds in sequence with up to three at a time on the rotating stone. I may have left a few in a bit too long and got them crisper than they should have been learning the cooking times. But they were still good eats. Next time out I might raise the temperature to over 800 – we shall see how that works. Not a bad result at all for first time baking naan on the Blackstone. The bread was brushed with salted melted butter after baking. The bread formed the base for a meal of left over New York strip steak that had been previously grilled on the Kamado as dinner earlier in the week along with sautéed red and green bell pepper, onion and seasonings. Enjoy! Blackstone Naan Naan Dough Proofed and Ready Garlic and Cilantro Topping Portioning Heating the Blackstone Rolling the Rounds - My son took over this part. after he saw my first couple of the rounds... LoL Let’s Bake Baking Underway Hot Off the Stone A Tray of Naan Bread Dinner Is Served - Steak on Naan
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    Thanks again! We had our first night out last night and I must admit it was nowhere near as smooth as I would have liked it to go; we had 96 preorders from local business to start off with and had an issue with our new gas cylinders. Quick thinking on my part took care of the gas problem but there was nothing I could do about the lost time. We ended up putting those orders out a hour late and only had two real complaints; they both said their Italian sausages were undercooked but I know they weren't because I braised them to 160°F the day before and put them in cold storage to sear and serve. I'm guessing the color wasn't what they were expecting inside. The only other issue we had was a few people had items they didn't get but paid for; we were meticulous in making sure every order was sent so I can only be led to believe someone was either dishonest and took someone else's food or it got passed out wrong. I have to see what sort of damage control I got to do there once I get to work this afternoon. On the bright side, we made enough to cover the groceries, pay the help, and put a few bones in our pockets. I am not used to failure, I want perfection; this put a lot into perspective for us in terms of where we are and where we need to be. We are close but still a little off of my expectations. A hour in and running behind I really started to question whether or not we would be successful. Looking back, we put out 96 orders of cooked to order food in under 3 hours and only had 2 serious complaints (undercooked food is always a major to me). I think we did ok for a couple of guys who've never cooked in a restaurant let alone to order for so many in such a short window. I'll say we did alright.
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    Got this recipe from Bobby Flay. 3/4C olive oil 1/2 C Balsamic Vinegar 4 cloves garlic finely chopped 2 tablespoons of rosemary Salt and pepper to taste. I used Amazing Ribs method of flipping often. It definitely helped with not overlooking the steak. I flipped about every 90 seconds. Sent from my iPhone using Tapatalk
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    Thank you @ckreef ! CK reached out to me and asked if he could send me two knives, I would rehandle them and send him one back. He has been awesome to work with! The scope seems to have grown and I will send him four handles. One for the same knife I will show picture of below, one for @skreef's mystery knife, and two blank handles for his own project. I don't mine the scope increase, it just means more practice for me and photos for Instagram and the pending etsy store. The Reef's have been a pleasure to work with and super supportive of what I am trying to do. In the process of scoping out some design suggestions I made the following handle and added it to my new Tojiro Shirogami Yanagi 270mm. Enjoy the photos. Next up will be CK's knife and handle. You will only see SK's handle until she receives the knife.
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    Been a while since I've posted, but still linger a ton and enjoy everyone's sharing. Been working on Kamodo as Oven cooking, trying to take entire meals typically done stove top and oven to Big Joe and Jr outside. Here's some crab stuffed mushroom caps and asparagus done on Big Joe. Set the fire bowl up with the divider, filled one side with lump. Lit in a few places with alcohol/cotton balls. KH cast iron grate went over the fire, up high. Normal grate on the indirect side. Dome temp 400-425, cooler on the indirect side. Crab cakes picked up from the local fishmonger. All lump, really firm and clean and not goopy with mayo. As good as I'd make from scratch. So good it's not worth my time to make myself. Popped the stem off the portobello caps, plop the crabcakes on, top with some smoked paprika for color and a little drizzle of EVOO. 25 minutes on the indirect side. Asparagus was EVOO and seasoning to the cast iron till done to our preference, which means some blackened spits and you can pick it up with your fingers and it will bend a bit but still has a bite. Pics below... thx for all of the sharing that keeps me thinking of new ideas!!! Sent from my iPhone using Tapatalk
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