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Showing content with the highest reputation on 09/19/2015 in all areas

  1. Round two for football Saturday is 85 wings over pecan ...so loaded I went with my ceramic grill works two tier Go Gators beat Kentucky
    8 points
  2. Enjoying the day off work today. Cleaned out my firebox this morning with supreme ease. Simply raked the ash across the bottom grate and emptied the ash tray as it filled. Simple. Fast. Easy. Another great feature that Kamado Joe has added. Had some chicken breasts and wings in Mad Hunky brine since my morning coffee. Deck radio tuned into local classic rock station. Great playlist this morning with a little football talked interspersed. Added some outstanding lump that I've been getting from Fireside Grills in downtown Augusta, Georgia. Doesn't have a name. It consists of tremendous pieces of dense lump in a massive white bag. Imported from Argentina. One of these days I"m going to slip down there and do one of their legendary dove hunts and see where their lump comes from firsthand. Tossed in a couple chunks of Bosco-approved peach wood for good measure. Fired up the Big Red and let it smoke pleasantly for a while as I killed the last of my java. Went ahead and grilled up some boneless breasts early on so I could use them for my chicken dip (recipe in the recipe section). Had a little indoor work to do that involved chopping stuff for the dip and getting yardbird rubbed. Couldn't hear the deck radio to my satisfaction....had the house to myself other than the dogs.....and they never complain over what I play...just the volume. Krunk up the kitchen Bluetooth speaker to a satisfactory volume and put some new tunes on. Great chopping music. My lovely bride asked that I tone it down on the heat so I didn't use my favorite wing rub......but used my favorite rib rub instead. Because of this change, I'd set the Big Joe up with 1/2 heat deflector in place and ran the grill cooler than normal. Once the wings were close .....just after the Conecuh sausage & hot dogs were ready.....I flipped them over the coals to crisp up the skin but tried not to allow the rib rub to scorch too much. Pic below taken just prior to this. We all like our hot dogs done....splitting done. The Conecuh was great cut into small pieces that we dipped in mustard or bbq sauce. My wife likes to dip her's in Crawtater sauce. I think she's onto something good there. I achieved the desired crispiness on the wings, but the rib rub scorched just a tad. It wasn't objectionable at all in terms of flavor, though. I should have kept them on the cooler side a while longer so less time would be needed over the coals. No plated pics.....because it was a blur of fast action after that. Football viewing at my hacienda today will be the East Carolina-Navy game, Georgia-South Carolina and then the Ole Miss-Bama games. Lazy days are great days around the house. It's worth noting that the weather today was outstanding.....sunny and mid-80's at the time of grilling with highs in low-90's forecasted. Hope everyone is having a great day !!!!
    8 points
  3. I've been reading about moink balls, but hadn't tried them yet... I had no clue what to make yesterday, though, and I figured I'd give them a try. 8 of the 12 were stuffed with cubes of cheddar and monterey jack cheese. The remaining 4 were stuffed with bleu cheese and Frank's Red Hot Buffalo sauce. You can see them on the right, as keeping the sauce completely inside the moink wasn't quite possible, so they've got a red hue. I'd call this one a success... Even SWMBO liked them
    7 points
  4. Well.....for a while now I considered getting another grill.....a supermonsta grill that would do it all and last an eon. A KK was looking like the frontrunner because my lgs couldn't give me a timeline for a ProJoe. Adding a few more KJ's and building a hyooge table was an option, too. I mulled the idea over. I saved my pennies. I watched as my man, Bosco, went trifecta in black.....and then in red.......and then went onto add a pair of KK gems. I kept mulling it over. I came to the realization that my BigJoe meets all my grilling needs. It checks every box. I can cook more than enough grub on it in one firing to feed family and guests......I can cook small on it as well by using the firebox divider and D&C system. Their customer service is otherworldly and will ensure that my KJ runs for as long as I care to be the family grillmaster. So....I spent the KK or KJ trifecta w/ table funds on two things that are bringing me a lot of pleasure. They are selfish buys if ever one existed. They both arrived on my birthday last week, too. Awesome timing. One was a leather recliner that is made special for tall guys. I can recline in this monster in supreme comfort as it extends a full 83" Heck, I can even sleep in it and I did so last night. I've got some minor surgery coming up next month and it'll be handy to sleep in the first couple of days home from the hospital. One of the Schnauzers can jump up onto the footrest. She's part Air Jordon, though. They smaller one has to be picked up and she tucks herself into place. The other selfish birthday gift was a bucket list handgun that I've been wanting for many years. I decided to wait no longer and found a stocking dealer that had one with the options I wanted....otherwise the order & delivery time is 12-14 months. More on that later........ Les Baer's are known for many things.....a couple common things are the simple cardboard boxes he sends them in (not the range pouches that Wilson & Nighthawk uses), come drenched in oil and very tightly fit. The other thing they are known for is being extremely accurate. This one was no exception thus far. Drenched and super tight. Even I had to pause and regrip it to get it opened up. He's all about hard fitting everything. I'm looking forward to some range time next weekend !!!!! 30 lines per inch checkering on the front strap. 25 lpi on the mainspring housing around back. Fits great in the Milt Sparks Summer Special I've had for a while. American Eagle 230gr ball ammo is also what he recommends you break the gun in with. He suggests 500rds and keeping it well lubed during the break in period and use his magazines (two 8 rounders came with it). This helps all the hard fit surfaces mate up nicely. I ordered enough to break in TWO Les Baer's. More on this later................
    5 points
  5. ckreef

    16.5" Spring Adjustment

    Since getting my 16.5" KK earlier this year my hinge spring has slowly relaxed a bit so I wanted to adjust it. Here is the hinge and spring cover. I had Mrs skreef hold the dome open about 3/4's the way. Using a 5mm ball end Allen wrench I loosened the 2 bolts about one turn. Once the two inner bolts were loose I was able to remove the back spring cover. Here is the top of the spring. Note the two bolts that I had loosened. Here is the bottom of the spring. At the bottom of the picture you can see the 2 pins that hold the bottom of the spring cover. In the middle of the picture is the bolt going up through the bottom of the spring. Open the dome, then using the supplied wrench tighten that bolt until you achieve the desired adjustment. Check adjustment frequently as you're tightening the bolt. I tightened my bolt by 2-3 turns. Although I didn't adjust it for full auto opening, I adjusted it tight enough so you can let go of the dome at any time and it will sit right where you let it go at. No smashed fingers with this kamado. This was a very simple procedure and took me longer to take the pictures then to do the actual adjustment. Once adjusted replace the spring cover and snug down the two upper bolts. This procedure should be basically the same regardless of the size of your KK.
    5 points
  6. So, yesterday was a mellow day. I picked up about 20lbs of Prime Sirloin, because I really like the stuff for sous vide, and it was on sale for $4.97lb. that's not a great price, but I go through it anyhow, so why not. Today, I went to the grocer for a few veggies, and came across vacuum-packed Choice ribeye for ~$4lb. Naturally, I picked up about 30lbs (more than in the picture). Again, they will be used. Bonus for the fact that they were already vacuum-packed, though I'd rather they were packed with a bit of rub. About two years ago, I walked in the house with ~220lbs of elect ribeye. It was the grand opening of a store, and they were proved at $1.99lb. The woman told me that I was stark-raving insane. Though, after running out several months later, she was bit surprised that replenishing our depleted stock would cost 5x more than the last round. So, do I have a problem?
    5 points
  7. .....you do both! I bought a 3 lb Chuckie on sale for $10.00 but they also had buy one get one free 4 packs of breasts. So I decided to do a PSB for supper and chicken for lunch. Seasoned then all up and on the grill by 10:30. I figured the PSB WOULD TAKE 6 hours at least like the last couple. By noon the breasts were done. Grill held steady around 300. Chicken turned out really juicy! About 1:00 the beef was at 163 IT so in the pan with the veggies and a Muddy Imperial Stout. By 3:00 the IT was 214 and it was probing tender all over! So I took it off to rest in a preheated oven turned off. Brussel sprouts on next with 1/2stick of butter chopped garlic olive oil and ground pepper and sea salt. When close the meat went back on to reheat a little. Outstanding! The meat was almost pull apart and the sprouts were awesome! Added some Parmesan cheese too! Add leftovers.
    5 points
  8. JoeC

    First Brisket

    Thanks to the guys on the facebook page for their much appreciated words of wisdom. Was nervous at first that I killed it and dried it out. Wrapped and let it sit in the cooler for almost 3 hours. Just sliced a piece and to my surprise, it was perfect... to my expectations as a beginner at least. Thanks again for the help boys!
    5 points
  9. Gary J

    Nothing but the money!

    Trader Joes jalapeno sausage Whole Foods Prairie bread with some cage free in the hole. Mix in some organic mushrooms and potatoes, heirloom tomatoes. Properly ready for some college football.
    5 points
  10. Soaking is one of those myths that persists because people simply don't know how to think. If soaking worked, wooden ships would sink. Obviously that doesn't happen! As you state, all soaking does is create steam, not smoke. Don't use green wood, it will produce a very acrid smoke. Use seasoned wood for smoking. Forget chips; they're absolutely useless. They burn up much too quickly. IMNSHO the real fools' errand is soaking chips! If you want a longer smoke on your cook, put more smoke wood in your kamado. You might try placing the wood in close to the fire .... concentric circles seems to work best.
    5 points
  11. This is my challenge cook for September. Since I am mostly Swedish but didn't learn to cook from my mother, I have found this challenge educating and interesting. I didn't want to do the common meatballs, but they lend themselves so well to the kamado I finally gave in, and added the scalloped potatoes with anchovies called "Jansson's Temptation" in Swedish cookbooks. I prepared the potatoes and while they were baking, visited with my neighbor and got the meatballs rolled and ready to cook. While the meatballs cooked, I made the gravy, then poured it over the meatballs to finish. Not a bad cook for a blustery fall day. I cooked in my Vision to accommodate the braising pan. I'll post the recipe for the meatballs, and will also give you the potato recipe if you ask.
    4 points
  12. After cooking that 21 lb. brisket last weekend, I decided to make things a lot easier for myself today. Four racks of baby back ribs, sprinkled with homemade rub, into Smaug, who wanted to be at 210ºF today. Now we wait, probably 5 hours or so. I’ll check out the texture when our friends arrive, and maybe bump the temperature if needed.
    4 points
  13. Hey everyone, So I'm borrowing another recipe from our good buddy John he did on the KJ youtube channel a long time ago for some low and slow smoked salmon. I've been meaning to try this recipe for a long time but never got around to it. So this will be a two part cook. I got this process started at 3am before I went to bed. I got a few photos of the first stage of the brining. I will post the rest after the cook is finished. I'm looking forward to this cook since I haven't made salmon in about a year now. Plus it's also super healthy so that's a plus. Anyways here's what we have so far. More to come later. To get things started, here we have our dry brine consisting of 2 cups of brown sugar, 1/2 cup kosher salt, and 1 tablespoon of black pepper. The star of the show, a 2lb wild sockeye salmon filet. Got a glass baking dish and spread a light layer of the dry brine down in the bottom of the pan first. Cut the salmon into 4 equal portions and laid them in the glass pan. Then I put on a heavy layer of the brine on top of the filets and covered the pan with clear plastic wrap and put into the fridge. This will be in the fridge for around 12 to 14hrs probably. See you all in about 12 hrs or so... Thanks for looking.
    4 points
  14. My wife threw a birthday party for me and the grill was definitely more popular than me. lol All you have to do is open the lid and feel how the lid raises to know it's a premium product. Everyone who opened it involuntarily said "oooooooh wow!" Every.single.person. I didn't buy it to show off. I'm actually more likely to hide it in the garage, but at over 500 pounds, that's just not practical; however, I have to admit, it felt really good to own something that pretty much everyone who sees it knows it's something really special.
    4 points
  15. Here's a about half of the inventory... Those are just the "evil" weapons. Added about 10 cans and lots of other stuff, since then. And no, I don't look out for black helicopters, nor am I seeking to overturn our government. It's a hobby...
    3 points
  16. What i have seen in my time with this hobby is that all companies exhibit good customer service practices, so praise of that is not really required. What i also see is that everyone is not always happy with their customer service experience. Thise people tend to use my forum to vent their frustrations. Most of the time those frustrations are unwarranted due to unreasonable expectations by the customer. Because of this i have implemented this simple policy.
    3 points
  17. My apologies. I hid the post and forgot to send you a PM...
    3 points
  18. ckreef

    What happened to my post

    No posts about direct interactions between customers and customer service is allowed on this forum. That is the rule. Not my rule, not my forum. I do think whatever moderator did that should have sent you a pm explaining this as not all members know about this rule.
    3 points
  19. It's been a long week... Knocked out a couple chicken thighs dusted with my gp rub, butternut squash, and roasted potato. Cooked raised indirect at 385F on the junior until the chicken hit 170F IT. It wasn't very crispy, but was nice and juicy with good texture. The butternut came from the garden.
    3 points
  20. This has been a rough week. I was 100% ready for this 5k up until some time on Wednesday when I sustained a knee injury. I have pulled something somewhere in my left knee and it's painful. On Friday, I managed to pull a muscle in my lower back. Everything was working against me running my first 5k race this morning. At any rate, I doped up with ibuprophen, showed up to run and I ran. I didn't have my best 5k time like I had hoped. I finished with a 28:01.1 chip time... I finished 36 out of 103 total runners for the 5k, so I don't think it was a bad first showing. It gives me something to shoot for with a faster time on my next 5k which is on October 24th... FULL RESULTS HERE The surprising part for me was that I finished first in my age group (45-49 Male) but there were only 4 runners in that group The first place finish in my age group got me the medal, which will look cool hanging on my man cave wall with the race bib.... good times!
    2 points
  21. Rak73

    Cold smoking Cheese

    Trying my hand at cold smoking some cheese, which btw gave me a reason to pull the cover off my old gasser for the first time in ages!! Because this is the first time I am cold smoking, I am turning this into an experiment of sorts. I am using the 12" A-maze-n tube for the first time, filled with apple pellets. I am using 4 small blocks of medium cheddar cheese: 1 will be pulled after 2 hours of smoking 1 will be pulled after 3 hours of smoking 2 will be pulled after 4 hours of smoking *This will tell me which one I prefer. With one of the blocks that has been smoking for 4 hours, I plan to get a better understanding of the mellowing process by sampling the cheese at different intervals. Immediately after coming off the smoker 1 week 2 weeks 3 weeks 4 weeks Not sure if anyone would be interested in this, but thought I'd post.
    2 points
  22. Cooked with side box for 5yrs.Time for a new challenge. Threw on some pizza at 650°,and fell in love. After dialing in the side smoker for so long, this is a piece of cake.
    2 points
  23. I just got "The call." The driver is in McKinney which is the neighboring town. Once he finishes that delivery, he'll be on his way over.
    2 points
  24. The band never needs adjustment as they are cast into the body and dome. All springs relax over time with repeated use and will need adjustment every so often regardless of what the spring is installed in. In th spare parts kit Dennis supplies the tools needed for this adjustment. There is a lot of possible adjustment left with the spring bolt so everything should last a lifetime and more. Also note everything is SS so no rusting and a blowing rain has gotten down in there on more than one occasion.
    2 points
  25. Depends on the size of the burger for me. A standard Patty goes direct while a larger party gets the reverse sear. Larger being 3/4 inch thick.
    2 points
  26. That is going to be on nice meal once done. Why don't you add some foil to extend the deflector area when you do ribs.
    2 points
  27. So, what if I went back and doubled-down?
    2 points
  28. 5698k

    Risky Brisket

    I'm not near the cook I wish I was, but you wouldn't know it to look at me. The bad news about being from LA, is that I'm spoiled when it comes to food!!! Enjoy your brisket, they're not as hard as their reputation. Patience, and consistance are your best friends.
    2 points
  29. I'm on board with CC...follow his advice and you'll be on the right track!
    2 points
  30. ^^^^^^^^^^^^^^This is all you need to know, EVER!
    2 points
  31. All depends on the amount of meat on them I suppose
    2 points
  32. I made some BB at 350 and they were great! Very juicy. I think I cooked them for around 90 mins.
    2 points
  33. I usually cook my baby back at 325-350° for about 1:40 - 2hrs till they past the bend test and sauce the 15mins. I use a rub that contains hardly any sugar because it will scorch around 325 or so. After trying this method I hardly do low n slow on ribs unless I just need some extra adult beverage time on the porch. Texture = a good tender bite but not mushy Preference = both are good just depends on my time frame for cooking.
    2 points
  34. Black n blue burgers.
    2 points
  35. Hey guys, today is my actual birthday so I'm busy and won't be able to post much, but I wanted to share some of the pictures I took this morning bright as the sun came out. I hope you like them.
    2 points
  36. allycat

    Lamb chops

    Not baaaaad! Not baaaaad at all. Love lamb!
    2 points
  37. I miss cooking my heritage challenge cook it will be perfect for watching my team play
    2 points
  38. This sign hangs on the wall next to my man cave bar. For this month's challenge I decided to represent the Irish limb of my family tree. While the part of me that is Irish certainly contributes to who I am, I am proud to say I am 100% Born in the USA. I hope this cook reflects both equally well. Stars of the show. Tonight's Menu Starter Irish Crackers with Dubliner Cheese Black and Tan *Home made crackers baked on the kamado Entree Guinness Marinated Steak Tourenados Stuffed with Bacon and kale drizzled with a Harp Hollandaise Sauce Irish Champ Potatoes Grilled Glazed Carrots and Parsnips Cheddar and Onion Irish Soda Bread Biscuits with Irish Butter *Flap steak marinated in Guiness and stuffed with bacon and baby kale wilted in Irish butter, garlic and shallots and grilled on the kamado. *Home made Hollandaise with Harp Lager. *Grilled carrots and parsnips then glazed in Irish Butter and brown sugar. *Mashed red potatoes with milk, green onion, and Irish Butter *Home made Irish Soda Bread Biscuits with Irish Cheddar Cheese and Green Onions baked on the kamado served with Irish Butter Dessert Irish Coffee Cake with a Bailey's Cream Icing *Chocolate cake with espresso and Irish Whiskey baked on the kamado topped with Cream Cheese icing with Bailey's Irish Cream. After Dinner Cordial Jameson 18 yr. Sláinte Airgead Shot Thanks for taking a peek
    1 point
  39. ckreef

    Today is the day!

    I too am not fond of the stand up versions with feet. Fortunately there are the Table Top models. You can put them in a teak cart Dennis makes, your own cart design, or Dennis sells a SS stand fot them that is similar to what you would buy with any of the big 3 ceramic Kamados. The 19" Table Top version is bigger than most of the large (not xl) ceramic Kamados on the market.
    1 point
  40. 1 point
  41. Kudos to you and your fine cooking skills!
    1 point
  42. Son a beech.... Im going to get arrested for reading this!!! (I live in connecticut) Nice toys gents!
    1 point
  43. Love the colt .45s, they work. That custom is one of the better I've seen!
    1 point
  44. Annnnnnnticipationnnnnnn. Love it.
    1 point
  45. I also cook my ribs at 225° and don't wrap them. I start checking them for doneness after around 3 1/2 hrs. I use the bend test and the are usually done around the 4 hr mark.
    1 point
  46. 2014 Christmas card photo... I was just sending this to my wife last night commenting on how much weight we've lost since then! Of the kids, the one you usually don't see in my food posts is Andrew, who is autistic and self-restricts his diet to only a very few foods. We're working on it, and I'm hoping to get him to appreciate the kamado soon
    1 point
  47. I have also gone from my own rub recipes to trying some commercial brands. I have also found the stuff from Weber is a waste. I really like the Tatonka Dust for beef. The Runnin Wild rubs that I have tried have all been great. Their Peach rub is now my go to for doing pulled pork and their Pork Candy is absolutely fantastic on ribs. I haven't tried using them both together, I will have to try that. I have several of their samples that I will be trying but so far everything they make I have liked, I guess that's why KJ uses them. I also like the McCormick Apple rub on pork and it works well on chicken also.
    1 point
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