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  1. 11 points
    skreef

    Dreamsicle Cake Roll

    This is my Challenge cook Dreamsicle Cake Roll I always wanted to make one. Just never got the chance. It is a very easy cake to make. Glad I finally got the chance to make it. Ingredients First made the cake with 5 eggs into merangue. Folded the egg yolks, flour with merangue. Pour into a jelly roll pan. Baked it at *375 for about 35 minutes. I used coco char. As most of you know, this is my go to lump for bake goods. No smoke profile. While it cooled, I got the filling ready. Cream cheese,Marshmallow cream and Power Suger, Orange Flavoring and a bit of water to get the right consistent. The cake is ready and cooled. Now cover it with the Cream cheese filling. Rolled Cake and put in fridge to firm. Finally a Slice to see how well I did. My rolling technique could be better, but the flavor of this cake was delicious. The texture is a sponge cake. I Love this Cake. Def make this again. Maybe a Chocolate next time. Thanks for looking Skreef
  2. 11 points
    May 15. As we round the bend into the final straight, we have a few issues. Windows and garage door have been delayed by Covid closures. Fingers crossed for only two more weeks wait as we’ve been promised. The old driveway pavers have been made into a beautiful 500 square foot patio,, the new driveway pavers are almost halfway complete and a buyer has come forward to buy the remainder of the old pavers. That saves about 1 or 2 tonnes of paver going to landfill. He actually lives down the street and our contractor did his driveway about 15 years ago with the same stones. He uses a landscaper for maintenance and their use of road salt has destroyed a lot of his stones. These will allow a brick by brick replacement that almost perfectly matches existing. We have ordered a 16 foot triangular sail and will hang it over the new patio when it arrives. An 8 foot deep french drain sitting on a massive bag of five tonnes of crushed stone will help with our drainage issues and while very industrial looking will have to do. I can live with it and it has been suggested that we buy a straw or coco mat to cover it with during the summer season. We will see about that one. Here are a few progress photos for you.
  3. 10 points
    JohnnyAppetizer

    Inihaw Na Manok

    Inihaw Na Manok, AKA Filipino Chicken, AKA Lemon-Lime Lacquered Grilled Chicken
  4. 10 points
    With the Covid craziness happening, I figured it was time to get back to my KJ that has been getting some neglect. I've been slowly working it back to life, but then with the chance to compete in the COVID-19 challenge, it was time to really knock the rust off. Today's cook (actually it was on Memorial day) is Fire Roasted Tomato Pie with Cold Smoked Southern Fried Chicken. I started by pulling out a really cool box that my wife found at the 127 sale in Kentucky a year or two ago. It is an old 1901 style steamer box that apparently made food "more nourishing" and also helped with your digestion and removed indigestion to physicians! - Ohio Steam Cooker Ad The cool part is because of the hole in the back, and the hole in the top, this works as an absolutely perfect cold smoker! Really wishing I had busted this thing out sooner. I lit up some hickory pellets, stuck them in the bottom near the inlet, placed the rack on top with some foil to catch any drips, and I cold smoked some cheddar for my Tomato Pie for about an hour, and my chicken for a little over 2 hours. Next, it was time to roast up the tomatoes. I got the KJ nice and hot and after moving them around for a bit, they were perfectly roasted. After pulling them off, I gave the pie crust a good 10 minute bake to firm up the crust. Nothing worse than a soggy crust on your tomato pie. After the chicken was nicely smoked, it was time for them to take a bath in some buttermilk and spices and rest in the fridge for a few hours. Once it was time to bake the pie, we took the smoked cheese and shredded it up. To that we added some mayo, garlic powder, corn starch, salt and pepper, and a bunch of freshly chopped basil. I forgot to take pictures of the layering process, but we started with tomatoes, then a layer of the cheese mix, a few leaves of fresh basil and repeat until everything is in the pie. The biggest key to this whole process is to leach out as much liquid as possible from the tomatoes. A nice sprinkle of salt and a lot of paper towels really helps reduce the moisture. After throwing it in a 400 degree smoker for about a half an hour, we had a perfect looking pie! You can't eat a tomato pie hot out of the oven, so it had to go rest to get back to room temperature. In the meantime, we started the dredge and fry process of the chicken. It went straight from the buttermilk marinade straight into a large pile of flour mixed with paprika, salt, pepper, garlic powder and franks red hot powder. Here's a hot tip for you the next time you want proper fried chicken. Dip the fingers of your "wet hand" into the buttermilk and then drizzle some of the liquid into the flour. Then, add your piece of chicken and press the flour over every surface. By sprinkling the marinade into the flour, it creates those awesome little crispy bits you get on a nicely fried piece of chicken. I didn't figure you needed to see pictures of how to fry chicken, I'm sure ya'll know how to do that. While that was frying, and I still had some heat on the smoker, I threw on some fresh shucked corn just to complete the southern meal. Covering with a thyme and garlic butter will make this the best corn on the cob you can get! Put all of this together on a plate, and you've got a Slap Yo' Momma type of meal! The subtle smoke flavor of the cheddar cheese and roasted tomatoes added an awesome improvement to such an amazing and simple item. I can also tell you, if you've never had cold smoked and then fried chicken, you are really missing out. Once we got through that super crunchy batter and got into that juicy chicken, there was an awesome light smoke flavor that you really need to experience. Sorry for the terrible money shot photo. As soon as we started trying to plate it, storm clouds rolled in fast and wrecked any kind of natural light so we were fighting shadows and crappy yellow lighting. We were also kind of starving, so spending a lot of time to get the perfect photo just wasn't meant to happen. Typically people would think that the pie could be a side with Fried Chicken, but to me, this pie was so good that in my opinion, the chicken was a side dish to the pie. I really encourage you all to give this a shot this summer.
  5. 10 points
    . I saw this recipe for a Texas version of al Pastor tacos from a pit-master from Austin. I cut up and pickled a pineapple with some sliced serranos a few days before and since Saturday was my dog's 3rd birthday, it also became Taco Saturday! I followed chef Scott Fogle's recipe, but also took a page from Adam Perry Lang's pulled pork, spritzing with pineapple juice and using a wrapping sauce of pineapple preserves, honey and butter. Because all of my friends are being conspicuously absent (they all say it's social distancing....right) I started with a 3-1/2 lb picnic roast and went by Lang's IT guidelines for time (start spritzing at 130, wrap at 160, cook to 203, rest 1 hour before pulling). After pulling I mixed some of the pickled pineapple in with the pork, added some sliced radish, chopped white onion, cilantro and Cotija cheese. I made a plate for two, a go-box for a friend and, yes, Roo got her very own birthday taco plate. I highly recommend this recipe, these are some of the best tacos I have ever had. If you want to make them for Memorial Day, you should start to pickle your pineapple soon. https://kingston.wickedlocal.com/news/20200514/food-treaty-oaks-smoked-pulled-pork-tacos-with-pickled-pineapple
  6. 10 points
    Fired up the Big Joe II tonight for a steak dinner for me and the Mrs. I had a nice dry-aged bone-in ribeye and a tenderloin for my wife. Kept it at 275 with some cherry wood until I reached internal temperature of 110. Pulled the steaks off to rest while the Big Joe got up to 600 degrees. 2-minute sear on both sides on the cast iron griddle (ribbed side) and let them rest for about 10 painful minutes. It was worth the wait as it turned out to be a great cook!
  7. 10 points
    This was an outstanding meal and pretty easy to cook. The veggies cooked in a foil pack with a little pork rub and olive oil. The loin cooked indirect at 300°f for about 90 minutes and was pulled at an internal temperature of 148°f. I cut this open, dusted with some pork rub, cream cheese and fresh spinach out of our garden. Tied it up nice and tight and put in in the preheated Primo. Just about ready! Yum, the spinach was juicy and the cheese creamy. The sprouts and asparagus steamed perfectly in their own juices and complimented the pork very well. Had to have something refreshing to finish this meal with!
  8. 9 points
    Ron5850

    Mom's Chicken Campagnola

    Took this recipe right out of my mother's cookbook. However, this is the first time I've made this. Growing up in an Italian household, my mom would make this a couple times a month. In the ingredients photo, I left out white-dry wine and oregano. I started out grilling the chicken and sausage until about a third of the way cooked. I roasted the potatoes the same way. I then rendered down the vegetables in a Dutch oven, added the liquid ingredients, and cooked for approximately forty minutes on the Big Joe. It actually came out a bit different than how my mom's tasted, but it was still very enjoyable.
  9. 9 points
    Beermachine

    Memorial Day Paella

    Well, might be a bit soon, but here she is................
  10. 9 points
    Lamb Rib chops and Med Risotto
  11. 9 points
    I watched Chef Aaron May cook this on Guy's Ranch Kitchen and just had to try it. Basically a cheeseburger patty wrapped in a flour tortilla, topped with more pepper cheese, grilled for a bit and then topped with a green chile gravy and some lettuce. It's a great recipe to use for personal variations and whims. I followed his recipe this first time but will be going off to some new tangents the next time I cook this. It's a great burger, even if it is a knife-and-forker. https://www.foodnetwork.com/recipes/tortilla-wrapped-green-chile-burger-7525179
  12. 8 points
    &roid

    Whole Grilled Turbot

    I've been looking forward to trying this recipe for a while. Our local fishmonger opened up again last week and we managed to snag a beautiful whole turbot. At just over 4lb it was a little larger than we needed for two but we were having date night and the sun was shining so no harm done! The recipe I'd read about on Serious Eats was for a Basque-style preparation: the fish is simply well seasoned with salt then grilled for around 4 minutes, flipped and basted with a simple vinaigrette then flipped and basted a couple more times. In total it got 8 minutes on the thicker, dark side and 4 on the paler underside. As the fish was a bit bigger than the recipe it wasn't quite cooked through so I let it come up to temp in a very low oven - the grill was far too hot to allow this so it had to come indoors. I aimed for 127F internal temp. Looking like a Neapolitan pizza base! Straight off the grill... ...and into the oven. The remaining vinaigrette from the baste is spooned over the finished fish, as I carved it I mixed the juice from the turbot with the this to make a gorgeous silky sauce. We served it with some cauliflower "bravas" - florets dredged in some paprika spiced flour and fried, topped with a smoke roasted tomato sauce and some alioli. All I can say is, WOW! A really memorable meal and probably the best fish I've ever cooked on my Joe... Maybe even the best fish I've cooked ever.
  13. 8 points
    Friday May 22. The contractor basically wrapped up as far as they could go today. Waiting for a sub to finish the soffit, fascia and downspouts, the electrician to do his part and the windows and door will follow when production allows. Sodding is complete, pavers trimmed, and set, and most small details done. We will be spending the weekend planting the two gardens, prepping for patio furniture that will be delivered next week and power washing where possible. We will have a minor list of deficiencies to submit, but that should only be just a few items needing correction. My wife is ecstatic seeing it with the sod in place. More photos will be taken tomorrow.
  14. 8 points
    DerHusker

    Chicken my Fajitas

    With the wife and I on the Weight Watchers plan, I’ve been avoiding some of my favorite Mexican dishes. Now that I think about it, this really isn’t necessary if I’m carefully what I choose and how I prepare the dishes. Take fajitas for example. A protein, seasoning and some veggies. Made with boneless, skinless chicken breasts and not much oil the fajitas themselves are only 1 point per serving. I can live with a diet that includes chicken fajitas, can’t you? Well, that leads me to the sides. Made carefully many of the sides are 0 to only 2 points per serving. Follow along with me and I’ll show you how I prepared everything. The night before I mixed up some blue corn masa to make up some tortillas. (This is the one item I couldn’t cheat on to lower the point value. 3 tortillas = 5 points) I also got out the onion and bell peppers to cut up and mixed up the fajitas seasoning. Ingredients: 1/2 Tbsp. Chili Powder 1 tsp. ground cumin 1 tsp. smoked paprika 1 tsp. garlic powder 1/2 tsp. onion powder 1/2 tsp. granulated sugar 1/4 tsp. black pepper 1/2 tsp. kosher salt to taste 1/4 tsp. Chipotle pepper 1/4 tsp. Oregano The next day started out by making a batch of my Mexican rice. (1 Point per serving) Started out by sautéing the veggies. I measured out 2 cups of Brown rice, 1/2 tsp. of salt and 1 tbsp. of OO and put this in the rice maker. I now added 1 cup of Clamato Picante juice and 3 cups of chicken stock. Next, I added the veggies to the pot. I closed the lid and pressed start. Here are the results. Next up was the Guacamole. (2 points per serving) Cut up 1 medium Hass avocado. Now I added 1 tbsp. of light mayo, some granulated garlic, 5 heaping tbsp. of my Pico de Gallo, some fresh squeezed lime juice and mixed this up and covered. Next up were some frijoles. I sautéed some diced onion, 1/2 a jalapeno, some bell pepper and corn and then added two kinds of black beans. (0 points per serving) I now got out 3 boneless skinless breasts and coated them with the fajitas seasoning. I took them and the cut-up veggies out to my gas grill side burner. Now I needed to make the tortillas, so I rolled up 6 balls of masa about the size of a golf ball. I flatted them a little to make them easier to press out. I was some issues with the masa sticking to the press so had to experiment with dusting the bottom with some of the blue core masa. I heated them up on a C.I. griddle, very lightly sprayed with some OO. Next I sprayed my 12” Camp Chef C.I. skillet with some OO. After it was heated it up I put the 3 breast in and cooked them for 8 minutes per side. Once they were cooked I removed them to a cutting board and was left with the fond. I dumped in the onions and bell peppers and let them start to cook. While them were cooking I sliced up the chicken. Now I dumped in the chicken and stirred it in and continued to cook until the veggies had soften. Now I brought it all in and plated it up with a Modelo Negra. Here is a shot once I took it inside to eat. Gratuitous side shot close ups. OMG!!! This was so delicious! Thanks for looking.
  15. 7 points
    KismetKamado

    Farmers Casserole

    Alright - enough slacking and time to get in gear and post a challenge cook... with a good several hours to spare, I might add. Couldn’t decide what to do and was running out of time. Decided on a farmers casserole. I’ve made this a number of times at home and at work, but pretty sure I haven’t done it on a kamado. It’s always a hit and you can change up the ingredients to suit what you have on hand. Hash browns, farm fresh eggs from a coworker, evaporated milk, cheese, ham, bacon, Anaheim, jalapeño, sweet peppers, mushrooms and a shallot that missed the photo shoot were today’s cast of characters. Also some salt, pepper garlic of course... Fired up Big Joe for the first time since last fall. Cleaned it up and left the lump in and it sat covered outside all winter. Was hoping this wouldn’t bite me in the back side and cause issues getting to temp, but was willing to gamble. At least Wyoming dry climate is good for something.... No mold issues like some of you have. Chopped up everything and put a light sauté on it in cast iron on a butane burner outside. Wind blowing 20+ and blowing out the burner... that was fun. Took that in and tossed the hash browns with a bag of shredded pepper jack and then added in the veggies and ham and some seasoning. Then spread that out in the pan. I usually just layer things in, which works fine too. Then whisked about 9 eggs and a can of evaporated milk together with a little more seasoning. And poured it over and added more cheese. Then on to the grill about 375. And baked indirect for about an hour - or a little more. Made up some pico in the meantime. Let it cool for a bit after pulling and then cut it up. I go with uneven pieces (about 1/3 and 2/3) - the larger side is pieces for Mr. KK and the smaller side is pieces for me. And plated it up. This reheats really well and will be a quick and easy breakfast for most of the week here.
  16. 7 points
    Work is shutting down, so started to ferry home some of my grill kit that I kept out there (after I smoothed things over with Mr. KK... he wasn’t fully aware of what all I had out there... actually went over better than I expected...). In any case, Big Joe made a new friend today. Big Joe meet Ivory MasterTouch Weber Kettle... Ivory MasterTouch Weber Kettle meet Big Joe... I expect you two to play nice.... (heard a faint “but mom, do we have to????” in the background as I said that). There will be another meet and greet (or two or three) in the coming weeks...
  17. 7 points
    bosco

    Been a bit....

    So we have been busy over the past few months since we got her home. first thing we added all of our exterior trim, emblems, bumpers, mirrors, a second antenna as the first one was installed incorrect and we broke it. this car did not come with a stereo when it was built in 68 so we added an original 68 stereo and speaker. the wiring was a total mess. We ended up with a new panel, switches and relays and we were chasing wires for weeks until everything was finally sorted out. We had alignment issues with the front hood as it was after market and we spent a great deal of time getting it set. Still a work in progress, however; it locks now and latches. installed the dashboard and all components and we have a working radio finally. we added tar sound proofing kit to the floor and trunk. And this week we started putting the interior trunk together. we should have all of the carpet installed shortly and we will be installing the seats. They could be resorted, however; dad wants to keep them as is for now. We have an appointment with an interior upholstery guy in a few weeks to patch a few parts. we spent the past two weeks looking for a passenger foot rest that needed to be installed prior to the carpet installation. We found one finally so we can proceed with the rest of the carpet kit.
  18. 7 points
    Golf Griller

    Franken Beef Short Ribs

    I found a meat shop near my house. I ordered several different cuts of meat right before they came out with warning that there would be beef shortages. In addition to tri-tip roasts, porterhouse steaks, rib-eye steaks, skirt steaks, and beef back ribs, I also ordered some short ribs. The short ribs were cut across the bone as flanken ribs. They were four bones and about 1" by 1". If they were thinner, I might have looked for some Korean barbecue ribs. I sent a picture of the ribs to my son after he talked to my wife on Mother's Day, and then talked to me. He sent the picture of the ribs to the head chef at the restaurant where he used to work. The chef's advice was Korean style, marinated and cooked fast. So with that advice and little else to go on I found a bottle of craft barbecue sauce from Kroger in the cupboard. So I put them into a ziplock bag with the sauce for an overnight rest in the refrigerator. Here is what they looked like the next morning after I took them out of the marinade and wiped the excess off. Notice the difference in marbling between the meat above the fat seam and the meat between the bones and the fat. Anyway I got the grill up to about 450* to follow the advice that I had and onto the grill they went. I don't remember how long they were on the grill, but here they are when the well marbled meat was probing tender. When they were ready I opened the side to go into the microwave. And here is the plated shot. While they were good, I think they could have been better. The meat close to the bone was tender and juicy, whereas the meat on the other side of the fat seam seemed to be overcooked.
  19. 7 points
    KismetKamado

    The random pictures thread...

    These heavy haul guys in a yard near where I work break out the most ginormous flag I’ve ever seen for the patriotic holidays. If you look close you can see the standard full size Wyoming flag flying below it... makes it look teeny tiny, but it’s a good sized flag in its own right. Hope everyone had a good Memorial Day!
  20. 7 points
    Georgia's shelter in place order expired Thursday night at midnight. So we had a impromptu trip this weekend to a local rv park. Grabbed a few groceries from the house and headed out after work on Friday. Great weather and a really nice rv park. We had a great weekend. Here are a few pictures.
  21. 6 points
    I no longer have to go to the store...
  22. 6 points
    Paid 19 bucks for the chicken, more than I have ever paid for one in the past, however, what a great result. Flavor was delicate but distinctive, flesh was consistently moist, firm and white meat was alabaster white while the dark meat was a rose color. When I broke down the chicken after dinner the meat was firm but just felt like silk, never had one like this before. The clerk at the meat co told me French Red Farm Chicken is a specific breed, the ones they sell are bred and raised in the US. Place called Joyce farms. Cage free, veggie diet only, no growth hormones. Gotta say best chicken I have ever had. Dinner was delicious. The addition of smoked paprika to my Simon and Garfunkel, really produced a nice pleasing color. On the fire restrictions: I know they sound harsh, but I live in the heart of wild fire country, and it has been really hot and dry following a exceptionally wet winter. That means lots of grass, tree, and plant growth that was green this Winter but dry and highly flammable now. We are the town that lost 19 hot shots; all killed in one terrible moment during the Yarnell fire. So we, unfortunately know how severe the consequences of a wildfire can be. Nobody really likes fire restrictions, but absolutely nobody who lives here complains. Just part of living in the Rural Urban Interface. On the grill veggie pan Plated
  23. 6 points
    Old Aviator

    Amazing Hologram

    A friend sent me this in an email and I thought you would all enjoy it. I remember when holograms were a novelty 50 years ago. This is a holographic projection of a Whale. It is a photographic process that produces images thanks to the differences between two laser beams. These images are projected into a gym using a special camera. There is not a drop of water in this room, let alone a whale. Projectionholographique1.mp4
  24. 6 points
    philpom

    Seared Ahi Tuna Steaks

    this is the way I like to eat these. This is just seconds before I pulled them. A little ground pink Himalayan pink salt and fresh ground pepper. Served with a chopped asian cabbage salad and sesame dressing. I also put a little oil on them.
  25. 6 points
    Caroline

    The random pictures thread...

    Stolen from Dad Jokes Australia, but seemed on topic.
  26. 6 points
    dylanm

    Sunday night dinner!

    Hi All! Was blessed with a beautiful 77 degrees and sunshine filled day today here so I figured why not crack a few Millers and go with a nice low and slow cook day! Dressed up a full rack of baby backs this morning with yellow mustard and a generous coating of Bad Byrons Butt Rub. Also prepped some ABT's. ABT's were done with a mexican three cheese blend, cream cheese and a few scoops of crushed pineapple. Stuffed the peppers and wrapped with bacon. Covered those with a mix of Bad Byrons Butt Rub and also some DP Jamaican Fire Walk. Put everything in the fridge and loaded the KJ with lump and a few apple chunks at around 10:30. Got up to 225 and held there for an about an hour or so until throwing the ribs on at 12:30 and didn't open it until the 3 hour mark. I decided to run with the 3:2:1 method this time. I usually just let go without foil because the KJ holds a ton of moisture but figured what the hell this time. After the initial 3 hours, I wrapped the ribs in foil with some apple juice. When I put them back on, I also put the ABT's on. Let everything go for another 2 hours without opening. After the 2 hours I pulled the ribs from the foil and mopped with some Sweet Baby Rays Honey BBQ. Closed up again for another half hour and then pulled the ABT's. After another 15-20 minutes I did the bend test as well as a toothpick and everything looked great! Was very happy with the outcome and the only big difference was with foiling, I think it effects the bark. Anyone else every notice a significant difference with this? Both are still very moist but the foil method I think might leave a little more tender meat on the top rather than bark. I usually have a heavier bark but also could be because I didn't use to much BBQ sauce on the mop this time. I always try and throw some ABT's on when doing a long smoke and try and mix up the seasoning for those. This was a first for the BBBR and DP Jamaican Firewalk mixture and I highly recommend this and will definitely go to this again! Forgot to grab a before pic of the ribs but was a normal full slab of babybacks. I cooked whole and did not cut in half.
  27. 6 points
    May 3. After a long week of what seemed to be slow progress and the contractors taking time off to assist a dying family member, I am happy to report that we are managing to get some of the armour stones into place, and about 90 percent of the board and baten installed. The final wood needs the garage door, man door and windows in place before installation. We have the man door, but the other vendors have been closed due to the provincial Covid response. It looks like Tuesday will be the floor pour date. My wife and I decided to begin the staining process so that when the aluminum soffit and fascia are installed they can do there job with finished wood already in place. Less mess overall. Here are a few photos.
  28. 5 points
    shuley

    Smoked meatballs.

    Totally almost forgot to post my challenge cook even though I well documented 2 cooks just in case lol..... I made it. Alright, so I have been using my koko kamado quite a bit during Quarantine but this has to be one of my favorites. I only do it a few times per year, and every time I wonder why I don't do it more often. First, I've been making sourdough just like everyone and their mother. Then I got to making some delicious meatballs. I like them with a fair amount of sausage in them. Then I throw them on koko to get a bit of smoke on them. Meanwhile, I get a delicious sauce going. San marzano of course. After its cooked a bit, I use an immersion blender to have the smooth consistency I prefer for a meatball sub. After that has come together, I combine them so the meatballs can finish cooking in the sauce. I thought .. Why not make a pineapple upside down cake?... Did not use koko here. Annnnyway, after the meatballs were done assembly was a cinch and man are these good. I highly recommend trying this. The hint of smoke is a game changer.
  29. 5 points
    Brick Pig

    Working From Home (Pulled Pork)

    I haven't posted a cook in an pretty long while. Seems like I don't ever remember to take pictures until I'm finished cooking or, more often, finished eating. But yesterday I managed to think ahead and document my pork butt cook. It's kind of inconvenient to do my job from home, but boys howdy is it nice to be working about 20 yards away from the Big Joe! 9.7 lb. picnic, rubbed the night before, bagged and refrigerated overnight Into the smoke at 8:50 am; KJ lump with 2 chunks of cherry I was aiming for 300º, but it settled in just under 320º Around 1:15pm I was measuring ITs from 155º - 170º in different spots. Placed it in a pan & covered it in foil. By 3:00pm my dome temp had crept up to 350º (direct hot sunlight), but the meat probed like butter After resting in a cooler with towels, I shredded it at 5:00pm Served at 6:00 with some roasted veggies and store-brand mac & cheese
  30. 5 points
    It's a winding road into the campground but Wow! Check out this huge river front site I got! Now onto some cooks I did over Memorial weekend. All these were either cooked on my CampChef setup or in the Travel Trailer oven. Cheesecake stuffed peaches for desert. For a snack I made some fried provolone with Italian herbs and a pinch of garlic. A few breakfast cooks. When you don't have a toaster, no worries. Griddle toast with eggs and home fries. Pancakes with peach chunks and a homemade peach mapple syrup I canned last year. The star of the breakfast cooks was thick cut French toast stuffed with sweet cheese and lingonberries with a blueberry syrup. Onto a few dinners. We assembled this pulled pork mac and cheese a few weeks ago and froze it in the ceramic dish. Just needed to defrost it and put it in the oven. I also made an impromptu Orange Habanero BBQ sauce to go with it. Pork chops on the CampChef grill box. And lastly Bronx Bombers. I've made and posted these in the past but knew they would work good in the extra small travel trailer oven. Awesome Memorial weekend trip in a great campground. See you next month.
  31. 5 points
    Oh my! The new security cam caught activity in my back yard early this morning!
  32. 5 points
    &roid

    First cook with the Big Joetisserie

    My latest lockdown boredom purchase was a Joetisserie for my big joe v1. I’ve wanted one of these for a long time now but have always struggled with the cost. I finally caved in at the weekend and by Wednesday had my hands on one. first thoughts on the unit: it seems really well made, the motor is very smooth and nearly silent. The fit is OK but nothing more - when closed there’s a 2-3mm gap above and below the band of the Joetisserie. I’m not sure how much real world difference this will make. for my first cook I went for a very simple chicken recipe. I simply salted the bird, let it stand for an hour then started to spin it. I’d set the fire up in the back half of the firebox and ran it at around 375°F for the duration of the cook. After half an hour I basted it a couple of times with a butter, white wine vinegar, lemon zest, honey and chive mixture. Total cook time was one hour for a 1.4kg (3lb) bird. For the final 15 mins I opened the lid and stopped the spit spinning in order to try and brown the breast a bit more. final breast temperature was around 68°C (154°F) which is a bit higher than I usually cook to when roasting in the oven. However, the meat was some of the juiciest I’ve ever cooked. It was really delicious, not a scrap of meat left after we devoured it at dinner. I didn’t use a rub with this cook so I suspect the lack of sugar on the skin led to a paler finish than I was expecting. Next time I’ll try a higher temp - 400-425°F. Next up this weekend, a skin on, boned and rolled pork shoulder roasting joint
  33. 5 points
    ckreef

    Prosciutto Pork Wraps

    This adventure actually started last Christmas when I bought 2 packs of Prosciutto but only used one. Later in January I figured the unused pack was getting old and I'd have to throw it out. Then I looked at the expiration date, 7/10/20 - What? I guess unopened prosciutto in the refrigerator lasts almost forever. With that realization I figured I would save it for something special. Then came February, March, April, and now it's May. What could be more special than a COVID-19 Challenge. Enough of the background, let's get cooking. Friday night I started a small Boston Butt that finished Saturday. Made a fresh slaw and some squash strips. Added bbq sauce to some pulled pork then rolled that and a little slaw in prosciutto. Cooked the squash on my Primo Oval Jr and the prosciutto wraps on my 19" Komodo Kamado. When the wraps were almost done I drizzled a little bbq sauce on them. Dinner was served with muffin top cornbread and a salted carmel brownie. Note: what's wrong with the prosciutto manufacturers? It costs enough you would think they could make that separator paper a little wider to save their customers some aggravation when trying to separate the prosciutto. Maybe I'm buying cheap prosciutto or maybe there's a trick to separating the prosciutto I don't know about.
  34. 5 points
    Beermachine

    Chicken Tikka Masala

    This was so good a couple of weeks ago I had to do it again tonight.
  35. 5 points
    ckreef

    Primo Jr. Kickash Basket interest?

    Drum roll please........... KAB for Oval Jr has arrived.
  36. 5 points
    For Mother’s Day I made some smash burgers on the Homemade Pretzel buns that I baked earlier in day. Sauce I made a replica of ‘InAndOut’ sauce that tastes very close to the taste I remember from the last ‘InAndOut’ burger I had when I was last in California. They use potato buns for their burgers, but I wanted pretzel buns for my smash burgers. I think from now on I will grind my own ground beef. Unlike the store bought ground meat there was no water in this meat from local Butcher. Taste was much better.
  37. 5 points
    philpom

    Dinner time so get hungry!

    Fajitas at the philpom house tonight. Trying some preseasoned steak from a new meat shop that opened a few blocks away. La Lagunas, the meat counter is classic Super Mercado style but this place is small and personable. I think I'm going to like it and the proximity to my home. Enjoy your dinner tonight!
  38. 5 points
    Heuer

    The random pictures thread...

  39. 5 points
  40. 5 points
    Metaldan1976

    My last few cooks

    Good Morning, Having purchased my first Kamado around 3 weeks ago I am still new to the Kamado world and am learning all of the time. I have cooked on it for the last 3 days and I would consider all of the cooks to be a success but I'm not sure that my methods are correct. Any advice would be welcome..... Cook 1 - A "beer can chicken" cooked on a poultry stand, with sweet potato wedges and corn on the cobs...had a pretty full fire box and used 3 firelighters and cooked the chicken indirectly at around 400f for 90 mins, it was delicious and the skin was crispy but I think I should have taken it off 10 minutes earlier. The sweet potato wedges were drizzled with oil and seasoned and were cooked in a pan for around 45 minutes at 400f and the corn on the cobs were put straight on the grill for the remaining 10 minutes of the cook. Once it was all done I kept it warm in the oven in the kitchen and whacked the kamado up to 650f and made a garlic bread pizza. All of it was really good. Cook 2 - Baked potatoes, roasted shallots, mushrooms and peppers, sausages and chicken thighs (for me) and salmon (for the wife)...had a pretty full firebox and used 3 firelighters and cooked the potatoes indirectly for just over an hour at 400f they were seasoned with garlic oil and a smoky sea salt. They were soft on the inside and crispy on the outside. I then put the rest of the veg in a pan and drizzled it with oil and seasoned it and they were added to the potatoes for around 40 minutes. Then (I'm not sure if this is the best way to do it) I put the second tier of the grill on, put the lid up and cooked the chicken thighs, salmon and sausages as if I was using a normal BBQ. Cook 3 - 7 pizzas...had a pretty full firebox and used 5 firelighters, I let the kamado sit at around 700f for a while and then started the pizzas one by one. The kamado kept its heat well despite having to keep lifting the lid to change the pizzas and they were all really good.
  41. 5 points
    daninpd

    The random pictures thread...

    During the Pandemic the grocery stores finally get it together...
  42. 5 points
    wallawu

    Fuel efficient steak

    This is maybe the first time I've taken pictures from beginning to end. I set the extender in the bottom so it would sit lower on top of the coals. Normally I do half low half high and come out with (mostly good) mixed results. This was perfect. Porterhouse baby! Started with the extender down low, then moved up top. Saved me a lot of charcoal. Basically counted to 100 on both sides low and 100 on both sides high. We like the rarer side of medium rare. Strip on the left, fillet (like butter) on the right. Loved it.
  43. 5 points
    Salt and peppered this steak the night before, then a pat of butter and vac sealed it. 3.5 hours sous vide at 137F. Got my Saffire screaming hot and dropped it on for 60 seconds on each side. Sorry, no pre-slice pic. Everyone was shouting to be fed.
  44. 5 points
    Heuer

    The random pictures thread...

  45. 5 points
    Boomer

    The random pictures thread...

  46. 5 points
    just4fn

    Friday Ribs!

    I cook 2 racks that came out great. cooked at 225 for 3 hours with rub, sauced and turned heat up to 250 for 45 minutes. Yum. I didn't take the silver skin off and have never had a problem. I didn't really have a problem this time except it was crispy and it just peeled off.
  47. 4 points
    endou_kenji

    my "Claymado" & it's upgrades

    And here it is, ladies and gentlemen, my very own... "Claymado"! It's a clay charcoal grill that I'm slowly turning, as close as I can get, to a Kamado. As you can see in the pictures, I already added a thermometer to the lid. It's working fine... already cooked some stuff in it, but it's hard to control the temperature since it doesn't have much of a way to control the airflow. But the grilled pork chops, vegetables and pulled boston butt were amazing! To do list: Multi-levels Deflector plates Chimney airflow regulator Hyperbolic smoke chamber Air intake Belly thermometer Gasket strips Charcoal basket Full sealing Cold smoking accessory Automated temperature controller and more...
  48. 4 points
    Beermachine

    TanDoori Chook!

    Enjoy folks.
  49. 4 points
    I had some difficulty finding a pork butt. I stumbled upon some de-boned half pork butts at Aldi so I bought two. Each were roughly 5-6 pounds. I seasoned them with just salt and pepper. Typical lump charcoal set up in my Akorn, added five hickory chunks, heat deflector and then let it do its thing. The temp held about 230-235. It was interesting not to encounter a stall, they keep cooking straight through to 197 when I checked and found them perfectly done. I wrapped them in thick foil for an hour and let them rest. I gave one of the halves to some friends/neighbors who said it was the best I've yet to make. We kept the other and had a "traditional" pulled pork dinner last night and made the leftovers into tacos this evening. I made some coleslaw and Carolina vinegar based sauce to go with everything. It was all delicious. I think I'll keep it grabbing the de-boned halves so long as I can find them. For the coleslaw 4 teaspoons vinegar ¼ cup sugar ¼ teaspoon dry mustard ¼ teaspoon salt 1 cup mayonnaise 2 bags (14 oz bags) fine shredded cabbage (slaw mix) Ingredients for Carolina bbq sauce 2 cups apple cider vinegar 2 tablespoons dark brown sugar ½ cup ketchup ½ tsp cayenne pepper (I usually add more as my wife like's it spicy) 1 teaspoon of red pepper flakes 1 teaspoon of ground pepper 1 teaspoon salt
  50. 4 points
    philpom

    Another cool picture I took

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