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Showing content with the highest reputation on 12/19/2013 in all areas

  1. Applied some blackening to catfish fillets brushed with melted butter as the Primo and cast-iron griddle were heating up. When things were hot enought, I laid down the fillets for about 2 minutes a side. The fillets came out great. I bought the griddle the same time as the Primo, but I hadn't even opened the box until philpom and jrow17 inspired me. Thanks, guys. And thanks for looking.
    8 points
  2. Didn't have much time tonight...but that couldn't stop me from getting my bigJOE fix! :-) Tonights dinner consisted of Seasoned Kamado Cheesy Potato wedges w/ a nice kale salad (the kids love the kale salad). Here's a pic right after removing the potato wedges from bigJOE... they were quite tasty. Simply boiled for 7 minutes, patted dry, brushed with EVOO, sprinkled SM season all, and let bigJOE work his magic...I moved the potatoes to a baking sheet the last 5 minutes and sprinkled a bunch of cheese on them. We then dipped in sour cream and/or salsa. Tasty!! Next time I think I will skip the "dip" and make a small batch of chili to spoon over them...and then use cheese, sour cream, etc.
    3 points
  3. Here's a super easy dish... it was our dinner tonight! Cook one 16oz package of spaghetti noodles per the instructions on the package. Reserve 1/4 cup of the water from the spaghetti cook. Oil a 10" cast iron skillet and dump in the pasta along with the 1/4 cup of reserved water. Dump on one jar of your favorite spaghetti sauce. Add cheese if you like... Cook on the kamado at 400 degrees for 15 minutes or until the cheese melts and starts to brown and the sauce starts to get bubbly... Yum.
    2 points
  4. This is one of the new accessory products Kamado Joe is bringing to the table in 2014... The Blow Lighter! This is a very heavy duty hot air ignition system for your Kamado grill. It has a heavy duty 3-position switch... off, air only, and heat/air for lighting the coals. I tried this out today and got my charcoal going to the same level I would have with a fire starter in about 4 minutes with this tool!
    2 points
  5. Well, I got to look at this bad boy first hand yesterday and I'm impressed. This thing is going to be great fun to cook on. I'll have one here sometime next week and start making some videos on it
    2 points
  6. JerryT

    Bacon Recipe

    Ha
    1 point
  7. DCJG

    First Pizza

    My wife is at a Christmas Party so tried pizza on the Acorn for me and the kids. They turned out pretty good. Boboli thin crust, sauce, and cheese. 10 minutes at about 450. The kids loved them.
    1 point
  8. Ben S

    Back order news...bummer

    Hi all I know you folks will understand how I feel. My Bigjoe that was originally going to arrive in the US this week is delayed. I was told by the mothership that the boat broke down and was towed back to Asia. Looks like it will be at least a few more weeks before the bigjoe will find its home. While I am bummed out I will not be able to use this every day of my holiday break, I am keeping the perspective that the family is healthy and happy and that is what really matters. I think they might be happier with pulled pork, but that is my opinion. Maybe this will give me a chance to check out the some of the new KJ items coming out in January like the new rack system, and the stainless steel BigJoe table. Here is to a happy holiday week where I will live vicariously through you folks Ben
    1 point
  9. Carefull Freddy, I might take you up on that...
    1 point
  10. jrow17

    Joe Jr. Tomorrow!!!

    A porterhouse sounds good for a first cook:)
    1 point
  11. It's not a re-branded Looft Lighter It's actually a lot better made and it appears to be a lot more durable.
    1 point
  12. You should be able to start placing orders for these in early to mid January sometime.
    1 point
  13. Freddyj & Smoke life, I used store-bought blackened seasoning from Zatarain's. I figure the Cajuns have been making it longer and better than I could.
    1 point
  14. keeperovdeflame

    Bacon Recipe

    Tie bacon around a rock and it will taste good. Great Picture. Made for a good laugh this morning.
    1 point
  15. Ross

    complex vs simple

    You can really over-analyse things, though. That's one reason I can take just so much of a guy like Alton Brown. Don't get me wrong, he is very entertaining, and I especially like his goofy antics on his Good Eats show. However, some of his recipes and some of his methods are just over the top. I'm not sure you need to do a complete chemistry lab experiment every time you put fire to meat, or anything else , for that matter.
    1 point
  16. smokedog

    complex vs simple

    80/20 rule. 80% of time is spent perfecting the basics of ribs, butt, poultry and what rub/wood/temps work best. 20% of time I will experiment and more often than not I am really happy I did. At the end if the day, the kamado consistently puts out amazing food.
    1 point
  17. wildlifesc

    Hi Everybody From SC

    I'm also new...and from the South Carolina Lowcountry. I've had my Chargriller for 2 months and added some of the mods on this site...which is a great resource by the way! I've built mine into my new outdoor kitchen... Along with a Bayou Classic dual high-intensity burner system. I added cheap K-Mart cutting boards for burner lids and burner covers to use for more counter space, plus added one of the two Akorn wing shelves for even more shelf space on the left. Everything is built of treated lumber, so it's heavy as lead (makes it hard to steal!) I painted it to match my house and stained the 5/4 decking top with ebony finished with polyurethane. There's a marble ash catcher framed in right under the Akorn just in case an ember falls. The Akorn & dual burners are outside the screened area and inside I have a granite sink and 5-burner Dacor gas cooktop I bought off Craigslist for $200 continued inside the screened area. Below is shot inside screen porch looking out to the Akorn in use & smokin'!
    1 point
  18. Riz58

    Brisket for 17 people

    For "feast" events I calculate 1/2 lb uncooked brisket per person. Between trimming fat and shrinkage, your brisket cooked will weigh 60 percent of what it weighs uncooked. So that results in 1/4 to 1/3 lb per person. If you are not a regular brisket cooker, do NOT make this event your first or one of your early runs. Brisket takes awhile to learn to cook. To answer your question: I am always a packer version guy, it is the extra fat that is present which melts away that adds so much to the flavor profile.
    1 point
  19. ICDEDTURKES

    Christmas Cooks

    So I gotta ask...since you sacrificed cooking on Thanksgiving...was deer season successful? I only made it out one day at my parents in the UP and was a bust (below zero temps and about 15-20 mph winds).. I am from Northern Michigan.. Successful yeah in some sense, saw alot of deer some 25+ deer sits.. Did not kill anything.. I have two antlerless tags left.. Been muzzy hunting since friday, Friday I saw 42 with 7 bucks, Sat was slow, Sunday night saw 24 and than Monday night saw 15.. Might fill a doe tag tonight.. I enjoy shooting them in the snow and cold more so than gun season.
    1 point
  20. rwhinton

    Christmas Cooks

    Lobster tails and fillets on the Primo here, with baked potatoes in the mini-WSM and green beans coming from the kitchen. Or maybe green beans and new potatoes from the kitchen and hold those baked spuds. That's after the steamed tamales for lunch, of course. With a predicted high in the upper 50s, it's not going to be much of a hardship, though. I salute you cold-weather cookers.
    1 point
  21. S60

    complex vs simple

    As I gain more experience, I find myself simplifying my cooks. But that just may be my perception. As I gain more experience, more aspects of the cook become second nature, and thus I may be thinking I am moving to simpler cooks but to a novice my cooks may appear complex.
    1 point
  22. BBQ Bob

    complex vs simple

    As I gain experience with my Akorn I find that I have tended to scale back my complexity. At first I thought "more is better" and went wild with rubs and marinades. Spent a lot of time reading the how to's and overnight flavor enhancing rest periods. Some are good, others I'm not sure of. But I have found that the meat with simple sauces, rubs, or marinades are my personal favorites, and the kamado is the real star of the show. This christmas I'll brine a turkey and do a slow cook on the akorn for 12 people. Nothing fancy, just a plan salt/spice brine and a lump coal fired turkey with be on our table. Our southern roots of BBQ come from the poorest cuts of meat made to taste good with little money for "add ons", and little attention as folks had to work hard with little time for the kitchen. I always remember what grandma said in the kitchen, KISS works best. Merry Christmas to all !!
    1 point
  23. I knocked over my acorn last christmas morning firing a brisket.. (Dam glad I did too!) When in doubt cook double the amount! I have crammed 2 full packer briskest in the vision, and gone to be bed for the night.. You will have no problems doing so.. If surface area is a problem, prop meat over rib racks, or whatever is handy... Now let's discuss accountability... If you blow your christmas party's main course, just tell your wife "sorry honey, a swimming pool contractor I met online told me to go for it." Then duck, run the heck out of there. Ray
    1 point
  24. Thanks guys, cranked it up on the weekend, made some tandoori mushrooms, naan, potato and pea shaak (i.e. curry) and some grilled capsicums. Worked well and the charcoal taste in the shaak was great. One question though, it took a while for the charcoal to get going (took 30 mins to really take) and could only get it to about 200C (after quite a while with the lid down and vents fully open). I've only used gas bbq's in the past so am wondering if there was something I missed. I made a pyramid and chucked a couple fire lighters in there but they didn't take for a while. I'll admit I didn't use a lot of charcoal, could this be the reason for it taking so long to get to temp? Not that it was a huge problem, just meant me and the mrs went through more wine!
    1 point
  25. Beauty of the Pitboy's video is that they remind us that cooking is not rocket science. We tend to over complicate the whole process. It's all about enjoying the process of cooking outdoors, taking in the nature, sitting around a fire with a buddy, and good food. Like the the referee in football, the grill should be a secondary part of the game, and not the forefront of the game.
    1 point
  26. I know a person who has chicken coops with 30,000 chickens. He says that even with the antibiotics whole coops can be wiped out if something starts. The video Food Nation gets into this a bit but I had to rewind in places to pick it up. It is almost like they are scared to dwell on it very much. With beef they put the animals on feed lots and feed corn. Corn makes the animals sick because it is not their natural food. Corn is one crop that grows huge on artificial fertilizer made from petroleum and other things. So they harvest the corn and grind up the stalks and feed the beef with it because it is easy to produce in huge quantities. This has lead to a new kind of E-coli that can kill humans and does every year. The solution has been to butcher the cattle and then dip the whole sides of beef into a bleach solution to kill the E-coli. There is an alternate way where the cattle can be fed hay or grass for the last month or so and the antibiotics can be removed from their feed. Supposedly this kills the toxic E-coli and removes the residual antibiotics from the animals. This is a win win except it complicates the process and raises the prices. I do find it interesting that is is against the law to take videos or photos of feed lots in several states. If you take a look at the actual numbers of how much meat is consumed on a monthly basis and especially how many tons are sold when there is a good sale--it is almost beyond comprehension. These factory farms are not mom and pop but corporate operations. I grew up on a farm where farming was the sole source of income. You do not get any where near the amount of meat for a acre of land . I do wonder if we went back to Mom and Pop farms if there would be enough meat to feed us at current consumption rates. Then there is this idea that the farmer raises up a fine beef animal and sends it to auction. Well that does happen but plenty of old cows and sick animals also get sold at auction. If they die it is a total loss. Certainly it is the nice young steer that gets butchered for the farm freezer. If you want that kind of meat with no antibiotics Whole Foods is a source but their nick name is "whole pay check" with good reason.
    1 point
  27. There's a place at the bottom below the meat chamber for chips...But from what I gathered, it doesnt impart a very strong smoke flavor. Thats kinda what I thought. Seems like it would eat too much fuel to be useful. I'm just a sucker for all nifty things bbq. If you wanted something far more fuel efficient and more control, build a mini WSM for $60 and call it a day!
    1 point
  28. I don't clean or spray the grill. Just brush it down before each cook. Anything more is inviting dirty hands and trouble.
    1 point
  29. Lodge cast iron pizza pan man.
    1 point
  30. CeramicChef

    Pre-Made Rubs?

    Dadgummit, JerryT! It sounds as if you're letting life getting in the way of your BBQ! Where the hell are your priorities? Next you'll be telling me you got your butt planted in a pew, wasting valuable BBQ time and putting money in the plate that could be spent buying lump, brisket, etc! Geeeeez! Some people! What's this world coming to? Y'all have great cooks and make some wonderful memories with family and friends! See ya in church tomorrow! (That's why God made low-n-slow!) 8-)
    1 point
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