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Showing content with the highest reputation on 08/13/2016 in all areas

  1. Picked this up at Leonard's chicken. it's a chain store here that does everything chicken usually you just put them in the oven but I thought I would see how it would go on the jt gave it some rubhad the Joe sitting at 350f and on it goes1 hour and 20 min laterready for the restcut of the twine and carved it upand plated with some roast veggies turned out great spinning it Outback Kamado Bar and Grill♨
    4 points
  2. 2 1/2 c flour 1 packages rapid rise yeast Tbs salt 1/4 brown sugar Whisk Second bowl 1/2 c water 1/4 c water 1/4c crisco Microwave 2 mins let stand for 2 mins Mix in with first bowl Knead 5 min Let stand 5 mins Divide into 6 pieces roll in ball and smash flat Cover on a oiled cookie sheet for 1 hour Bake in cast iron pan direct, at 350 pre heat cast iron pan Check after 13 mins till golden brown The place burger 8n the buns Sent from my SM-T330NU using Tapatalk
    3 points
  3. MossyMO

    Beer Can Buffalo Burger

    Forming the buffalo burger. ----- Bacon bits in the bottom with green olives and chunks of green olive cheese. ----- Added some more bacon bits, sliced green olive cheese and wrapped in bacon. ----- Potato wedges in a cast iron pan and beer can buffalo burgers indirect around the Vortex smoking with a chunk of oak. ----- As the cheese was melting added more bacon bits, can never have too much bacon! ----- Burgers just of the grill. ----- All plated up with the burger on an onion bun. ----- A little better look... ----- This was good eating! Thanks for looking!
    3 points
  4. wkosnik

    My first pork loin

    So... I've never actually grilled a pork loin before and a month or so ago my wife had actually put one in the freezer and thought this weekend would be great to try out the new Meat Church seasonings I got in the mail on Friday. I didn't measure the amount I used but I used generous but even amounts of each the Season-all and Honey Hog Hot Bbq. Also, I injected it with a mix of water, apple cider vinegar and both seasonings. I let it rest, wrapped in plastic wrap for about 10 hours. Got my Akorn up to about 325. It slowly raised to about 350, but by then it was finished. Honestly, I didn't notice how long it took. I did add a few pieces of pecan chunk to my heat deflector so it would smolder. And it did give a nice mild flavor, and slight smoke ring. I cooked it to 165 degrees and I should have went 155. The wife won't eat it medium, so I went with well done. Nice and moist, but slightly crumbly. Went just a bit long. But the rubs were fantastic! I couldn't tell if the injection made a difference to be honest. But everything turned out great. Wifey ate 4 slices....way more than she normally would eat. Always a good sign. Sent from my iPhone using Tapatalk
    3 points
  5. Rob L

    Pork Shoulders=Carnitas

    I fired up the Big Joe and put on 15lbs of pork shoulder. The adventure started the day before where I rubbed em with seasoning and chipotle peppers. Then they went into the orange juice bath. Woke up early the next day and got the joe up to 250. Put em on at 7am, went to work, came home at 4pm and they were probe tender. Got a good smoke ring and went great with homemade red and green salsa!
    3 points
  6. We have implemented the warning system here several months ago. Misbehavior of various kinds, mostly in terms of personal attacks and bypassing the profanity filter result in warning points being issued. Any other incident deemed worthy of a warning point by the moderators or administrator will be at their discretion. 1 point is just a verbal warning. A second point in a 12 month period results in a 90 day suspension. A third point in that 12 month period results in a permanent suspension. It's easy to NOT get warning points. Just behave in a civil manner in your conversations here and do NOT USE PROFANITY in any way. If you can't communicate your ideas without the need for profanity, then your ideas are not needed or wanted on this website. It's easy to get along here. Just be nice at all times. This post will be pinned to the top of the announcements forum. John Setzler 08/13/2016
    3 points
  7. Tarheel

    Friday Night Pizza Cook

    Had my sister visiting from out of town, so I thought I would treat her to some pizza Kamado style! Three different pizzas: 1 bbq chicken, bacon, & sweet onion with Sweet Baby Ray's as a sauce, 1 veggie - roma tomato, mushroom, green pepper & onion with a toato based sauce, and 1 mushroom pizza with an oregano white sauce: On to the grill one at a time, I baked each for about 8-9 minutes in the 450 - 500 range. Here are all 3 sliced and ready to serve: And they were delicious, compliments all around. The BBQ pizza was the most requested for seconds, followed by the mushroom pizza. The Sierra Nevada's were pretty tasty too!
    3 points
  8. Cyndi Lauper is on the cover of AARP. My goodness where did my 30's, 40's, and 50's go. To her credit, she still looks like she did back in the day. Ps. If you don't know who Cindi Lauper is , your to young to respond to this post.
    3 points
  9. wilpark

    Introduction

    Dont know what happened to my original post or login but here it is again. New to Kamado cooking. Very glad to be here. Hope to learn a lot from this group. Below is a picture of my new Saffire Grill.
    3 points
  10. JoeC

    Nothing but the money!

    Chicken quesadillas with mango salsa.
    3 points
  11. First off, thanks to all the responses to my question yesterday. Ultimately what happened was a slightly delayed start on the smaller bone out piece...about 45 min., and a targeted cook temp of 250. Things went great, and I pulled the meat off at 5:00 when the smaller piece hit 203. When I moved the probe to the bigger piece it was at 201, and I just let him chill for an extra to minutes while I got the smaller piece wrapped and tucked in a cooler. Then I did the same with the second piece and let them both rest till serving time at 6:30. Here's a coiled pics...at the time I popped the lid on the Akorn, and again on the cutting board an hour and a half.
    3 points
  12. Thought I would post both of my grills going at the same time today. Wings on the classic, veggies on the Jr. Results on the classic
    2 points
  13. So today I wanted to spin some goat chunks, and do some wings and cook a pulled poem for lunches during the week. Having 2 classic's is awesome. I didn't get the pork on till 2pm so I cooked it at 275f I usually stay at the 225f Then the goat https://vimeo.com/178754798 The goat meat itself was hit and miss. I bought it prepackaged so you couldn't see what you were getting. Some of the chunks were very small and fatty. But all in all it was very nice. Drizzled with lemon. Then, I rearranged my setup for indirect cooking for the wings. Dusted some of the wings with some rub my brother brought over from America. Then rearranged the set up again to get a nice flamed char on All the while the pork is smoking away 6.5 hours and the temp didn't move. Love these Kamado's! Thanks for looking! Sent from my iPhone using Tapatalk
    2 points
  14. Aussie Joe

    Ribs

    Got myself some ribs yesterday have not done any in a while gave them a trimI decided I'd had enough of mucking around with the old firebox so I put the new one indee came back from the shops with a present for me which was unexpected but we'll recieveda nice cleaver. So put some rub on the ribsgot the Joe to 250 and on they goand ready Outback Kamado Bar and Grill♨
    2 points
  15. Ben S

    My how Time flies

    #grillersjustwanttohavefun
    2 points
  16. Did the Costco baby backs at 250 for 4 hours. Burnt the #### out them. Errrrrr! Prob because I left to go to church at 2:45 in. I did the bend test and it was like they were on a wooden stretcher!! Son of a bitch! At least my grill is done. Sent from my iPhone using Tapatalk
    2 points
  17. Small boneless pork loin (2.5 lbs) cured for 8 days with TQ and brown sugar, overnight in fridge to form pellicle, smoked at 200 in the mighty Akorn using apple wood until 145 IT and sliced this morning for breakfast. In a word: awesome! Couldn't be easier. Thanks to all who posted in this and the related recipe thread. I'm hooked! Off to Costco for pork belly!
    2 points
  18. Where do you find the best Philly Cheesesteak? In Canada of course. Alberta Beef makes all the difference. I wanted to use a Rib Eye but I settle for a couple of flank steaks for this Philly. The steak was coated in a 50/50 salt and pepper mix and left to dry brine overnight in the fridge. The Flank steak was smoke at 250 F with White Oak chunks for 90 minutes to add some smoke flavor. I added lump to the other half for the firebox on the Big Joe and put both Big Joe griddles for the main event. If I was ever looking for a reason to use 2 Big Joe Griddles at once, I finally found one. Sweet Yellow Onoins, Frank's Hot Sauce, Mushrooms, baby red pepper were added to the mix. I seared the steak, mushrooms, fresh basil, minced garlic, taragon, and sweet onions on the griddles. I put a dab of garlic butter on the griddle for each sandwich. I added Dizzy Pig Red Eye Express, Happy Nacey or Jamaican Jerk rub depending on people's preferences. I tossed in some jalapeño peppers for myself and some of my guest who could take the heat. I made one sandwich per a griddle for all of the hungry guests. I toasted the buns using the griddles. Boy was that ever one crowded counter top. I had the battle the stink bugs that were lining up on the table for a serving of philly. I had to keep brushing the buggers off the countertop.
    2 points
  19. I went to an Arbourist near where I work and asked him to keep an eye open for any fruitwood being cut down and advised what I wanted it for. About a week later he called and had saved me a branch from a Crab Apple. I got there to pick it up and he had two, 9" dia by 4 foot logs. I only took one home. We cut it into approx. 2" discs (found out later that they are called biscuits) and let them dry for about 3 weeks in my shed. Then I pulled out the axe and split them into nice sized chunks. Same thing with Maple. I was eating lunch in the park and the same Arbourist was dropping a nice Maple tree (storm damage). I asked and he cut me off four biscuits while I waited. That got me a nice supply of Maple chunks. Total outlay - 1 tray of pulled pork sammies, dropped off as a thanyou. Now that he knows what I do with it, he is quite happy to be my supplier. In his words "most peole just want my wood for heat, so it's nice to see something creative being done with it".
    2 points
  20. Chuck0531

    Neighborhood Crawl

    Great looking pulled pork! I'm sure everyone loved it. It's nice having a cooker that will just chug along doing its thing while we do something else (work, sleep, etc). I have started putting my butts on around 10:30 or 11 after I've gotten temps stabilized and go to bed and not worry about it. Haven't had a problem yet and it is nice getting some sleep while cooking low and slow.
    2 points
  21. bizwald

    Love Smoked Trout!

    Good evening all. Here's a photo of the trout reheating and some bread toasting. Here is a photo of my plate (trout, bread, and Brussels sprouts) before I enjoyed it thoroughly. Sent from my SM-T810 using Tapatalk
    2 points
  22. macdiver5

    Neighborhood Crawl

    When I pulled the pork it just fell apart. My only issue was no real bark. It was just mushy. I had it wrapped linger than normal. Finished product Sent from my XT1254 using Tapatalk
    2 points
  23. And she's out...letting her sit a few. Just shy of 6 hours in the PB24... Sent from my iPhone using Tapatalk
    2 points
  24. Jesse

    Nothing but the money!

    Not sure if I posted this here or not, neighbor was having a birthday party for his little girl. 32 lbs of pork butt and 16 lbs of chuck roast for BBQ beef. This was done on my neighbors Big Joe and my Large Egg.
    2 points
  25. macdiver5

    Neighborhood Crawl

    Temperature was a little low at lunch just over 200. No worries. Before wrapping. After wrapping Temperature now. I made a slight adjustment to the vents. It should stabilize between 225 and 250. I have to leave so I won't really know till I get home. I'm doing this blind. No electronic temp monitoring. Sent from my XT1254 using Tapatalk
    2 points
  26. Had some farm fresh chicken breasts to cook and decided to experiment. I read through a few of the "fried" chicken recipes on this site and watched a couple of John Setzler's chicken videos, and then just made up a basic recipe with ingredients I had on hand. Rinsed the breasts (wings attached) and patted them dry, then sprinkled them with salt & pepper. Dredged in all-purpose flour, dipped in a mixture of egg, milk, and sriracha, then dredged again in a mixture of self-rising flour, cornmeal, and poultry seasonings. Once they were well-coated, I put them in the fridge for about an hour to set up, Grilled them indirect for about 35 or 40 minutes, to an IT of just under 160º F. This is about 20 minutes in. Plated with some roasted potatoes. which I also did earlier in the Big Joe, some leftover roasted veggies, and tomatoes from a friend's garden. (Yes, that's an Elvis spoon rest. He gets a lot of food on his face.) Look how juicy! My temp spiked up to a little over 400º for quite a few minutes. I wanted 300º-350º, and I think I would have gotten nicer color if I had been able to keep it there and, consequently, kept them on the heat a little longer. As you can see from the plated pic, not all the crust got as brown as it could have. But there was not a thing wrong with the taste. Outstanding. Have a good weekend, folks!
    1 point
  27. That, Sir, looks beautiful. Just prepped steaks for dinner, hope they turn out as nice as yours. Doing CI mushrooms and feta along with grilled tomatoes. Please tell me a bit about that Vortex accessory.
    1 point
  28. On 8/11 I had a vision, it was the cure to all famine and disease, I posted it all here to share with the world. My vision has faded, the cure, it's gone. I do remember part of it, the cure for world hunger - Kamado on!
    1 point
  29. wkosnik

    Excited....Round 2

    I am excited to have found this forum (actually recommended right from Char-Griller). I bought my Akorn about 2 weeks ago, and am learning to tweak in those temps for low and slow. I actually joined this forum yesterday, but my stuff got wiped out when the wrong backup was loaded. Anyways, can't wait to share and learn from what seems to be a great community!
    1 point
  30. Keeper, great minds think alike. I already ordered this new one with the free shipping for my Vision Classic. Can't beat free shipping.
    1 point
  31. I have the generation 1 for my Egg. Still works well but it is no where near as beefy as gen 2. Going to have to get one of those.
    1 point
  32. KAB for the vision classic B is already on my Christmas list. [emoji1] Sent from my iPad using Tapatalk
    1 point
  33. TNGeezer

    First back bacon attempt

    Thanks Grabber. It was a dry brine. I didn't need to go 8 days on the cure because of the thickness of the loin, but trusting in the adage that you can't over-cure, I left it until I had time to get to it.
    1 point
  34. There is a comedian in every crowd. I know how he feels, I have a vegetable garden every year, it would be cheaper to just go to the grocery store, but not near as satisfying.
    1 point
  35. Bamaspot

    Foraging

    Anyone here like to forage for nature's goodies? I'm a land surveyor and spend most of my waking hours in the great outdoors. Wild blackberries are one of my favorites. Recently I found my first wild chanterelle. Delicious! I'm looking for more.
    1 point
  36. Rob L

    Neighborhood Crawl

    Killer Job! I just did a couple pork shoulders that went on at 7am. I came home at 4pm.... Worked great!
    1 point
  37. Delicious! Sent from my iPhone using Tapatalk
    1 point
  38. Like many others have said, you really don't know how much you'll miss something until it's gone. I thought I was going thru withdrawal. If you felt the same way over the past week, that means you're eligible to become a supporter (if you're not one already!) [emoji1] Sent from my iPad using Tapatalk
    1 point
  39. Swede

    First back bacon attempt

    Nice work there, Canadian Bacon is a favorite around here recently. You picked the right end of the loin to make bacon from in my opinion. I've started doing it with full loins and I have to say, my favorite part of the bacon is the sirloin end, not the rib end (where the classic rib chops come from) There's more fat and darker meat at the sirloin end which IMHO makes far better bacon. I tie the loin with twine (like a roast) before smoking to maintain a more round and uniform shape for visual appeal and easier slicing. I slice about 1.5-2mm thick on my slicer and pan fry before eating. I've taken them up to 145°f on the smoker, and then chill before slicing. Good eats! The slices toward the bottom are the sirloin end, you can see what I'm talking about with the darker meat and fat streaking...
    1 point
  40. pesto3

    Ribs

    They look killer joe! What's the update on your KK? I have been off air for a while. Sent from my iPhone using Tapatalk
    1 point
  41. pesto3

    Kamado Joe Fried Rice

    Awesome cook mate! Sent from my iPhone using Tapatalk
    1 point
  42. JoeC

    Nothing but the money!

    I posted this yesterday, but seems it got deleted. Used what was left of the mojo pork I made, for some tacos. pico, avocado, honey chipotle ailoi, and cilantro.
    1 point
  43. I used to try and chase also. Now if I am between 225 and 300 degrees I am happy. Only difference is the higher temps will get you through the stall a lot faster. I am actually liking 275-300 for pulled pork. Cooks faster and tastes the same.
    1 point
  44. rwhinton

    Whatya Reading?

    Kamado Guru topics and recipe section
    1 point
  45. They look great. There is nothing better than the crust off hot pork butts.
    1 point
  46. SciGuyTx

    Bologna

    fried smoked bologna, fried egg, cheese, ketchup on toast....sooooooo good!
    1 point
  47. bosco

    Hello from OK

    welcome to the forum
    1 point
  48. retfr8flyr

    Akorn vs Ceramic

    I thought I would add my 2¢'s to the conversation. I cooked with a ceramic kamado type grill since the 60's. My grill was broken in 88, during one of my many moves, and I just never could justify the cost of replacing it, as I spent most of my time on the road and couldn't do much cooking on one. I retired in 2005 and still didn't want to spend that much on a grill. A little over 4 years ago I discovered the Akorn and bought one. This grill rekindled my love of kamado cooking and last year I added a Kamado Joe Big Joe. I still use the Akorn and it actually has some advantages over the BJ. I mainly use it for doing high temp sears because it is so efficient with lump that I can fire it up and have it ready to sear the meat and still use less lump then bringing my BJ up to temp. The Akorn is actually better insulated than a ceramic style grill and will cook just as well. I think because of the efficiency, there is less airflow through the grill then even a ceramic grill. This makes temp control harder and I feel also doesn't give as good of a smoke flavor to the meat. A ceramic grill will not give as much smoke flavor as a traditional smoker and the Akorn gives a little less still. There are ways around this and I am not an adherent of heavy smoke flavor anyway. I mainly upgraded for the added capacity, as well as wanting a true ceramic grill. Is it worth the cost? Only you can decide that but I will add that I just added an Akorn Jr. to my setup, instead of the KJ Jr. because I think it's a much better bang for the buck than the KJ and will cook just as well. When my Akorn finally rusts out, not for a few more years I hope, I will most likely replace it with another one, if they are still making them.
    1 point
  49. Another smoker always worth look at is the Lone Star. These are the KK's of the vertical smoker world with Artic grade insulation. Every time I look at this smoker I can only think, "if you liked me than you should've put ring on it". http://www.lonestargrillz.com/Insulated-Smokers.html
    1 point
  50. Here are some photos of the setup so far... I just powered it up a little while ago. I had to let it sit for a while after having put it on its side for the ride home... This is one of the shelf racks that came with it. There are air gaps on both sides and up front on this glass shelf and I believe these would probably work ok as long as the meat was set on a rack and you had a small fan going in the fridge... It comes with a cool purple/blue glow LED light inside the fridge...
    1 point
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