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Showing content with the highest reputation on 09/07/2016 in all areas

  1. 7 points
    On behalf of Kamado Guru and the Moderator team, I would like to welcome @ckreef to the moderator team here at Kamado Guru!
  2. 7 points
    andyscalzo

    Thick Teriyaki Sesame Chop.....

    .....on the JoeJR, seasoned with Kamado Joe's Peach Rub. The JR can really smoke. Sweet Pea is getting her eyes full. Justice was served.....
  3. 4 points
    Wish I could take credit for these, but this one of the Assistant Scout Masters creations, he made these on a campout a few months ago and I was not there. Fortunately I did not miss the last campout. He uses two grilled cheese sandwiches for the buns and 2 1/4lb smash burger patties along with some bacon. So that is 4 slices of bread, 4 slices of cheese, bacon and a few other condiments. Simply awesome.
  4. 2 points
    Rob L

    Kamado Joe Jr wood cart build

    After stooping all day on July 4, I decided to build a wood cart for the Jr out of construction lumber. The materials included 4x4's, 2x4's, 6ft cedar fence slats, corner joists, L-brackets and some casters. The build isn't finished but is well underway. My goal was to build a wood cart that would house the Jr & metal stand so I can grab and go. I'll be finishing the removable table top soon.
  5. 2 points
    John Setzler

    FireDisc Grill Review and Demo

    After a bit of time playing around and tweaking this grill, I'm very happy with it. The FireDisc grill is extremely well made and well purposed in my opinion. I'm gonna have a LOT of fun with this one...
  6. 2 points
    later4ya

    Poke Chops

    This here is how I do- nothing fancy here just center cut poke chops- reverse seared, a couple of ears of corn and some red potatoes and basil over pecan. this is basically the pig's porterhouse
  7. 2 points
    3547fl

    Spatchcock Chicken

    Cooked a Spatchcock Chicken tonight with it being a free range chicken which I think was very lean. Cooked quick at 350 , maybe 35-40 min, looked great , tasted ok but not the best, very moist. Served with some fresh grilled vegges. Why it's great to have stick smoker in the background when it's not working, great storage for Kamado stuff.
  8. 2 points
    dsarcher

    Ribs From Father In Law

    Had dinner at the in-laws on Sunday, as I was leaving my FIL pulled a couple of racks of STL cut ribs out of the freezer for me to take home. Smoked on the akorn using the tip-top controller for the first time. I think I am going to like that thing when I get the hang of it. I think I did the ribs justice. I am going to vacuum seal one rack and freeze. Will take to him next visit. Used peach chunks for the smoke, I really like peach wood. Has been a great father in law for the past 31 years. Only one I have ever had.
  9. 2 points
    Rob L

    Kamado Joe Jr wood cart build

    Update pic
  10. 2 points
    DerHusker

    Welcome CKREEF to the Moderator Team

    He was but only for the Challenge forum. He is now a mod for the entire site so thread carefully!
  11. 2 points
    Aussie Joe

    Nothing but the money!

    Ribeyes Outback Kamado Bar and Grill[emoji621]
  12. 2 points
    Ben S

    Sauce on gasket

    I think the dollar test is overrated. These kamados are able to hold steady temps with slight leaks; for example you can take any kamado with flattened gaskets and run probe wires through the base / dome opening. The dome will rest on the wires causing a leak where smoke can exit all around the gasket, yet temps are still held just fine...
  13. 1 point
    the dane

    Ok first pizzas were great

    One thing is, i was told too leave the stone on the Akorn, but how do i move the pizza to the stone? I ended up using 2 stones cold on a hot grill! Was a good night sat outside drank beers and port and wine and watched Armagedon on the tv with the wife Sent from my SM-G900I using Tapatalk
  14. 1 point
    jrow17

    Flank on the Q

    Just a marinated flank steak with a sweet potato and some veggies seasoned with some Island thyme herb seasoning blend all cooked on my Weber Q. Ever since I got my Kamado Joe Classic I haven't even looked at my Q. I forgot how good that this thing can cook. Join in on the fun and take this months What's your ''Beef!'' challenge.
  15. 1 point
    shmick

    prime rib for tonight!

    Just finished this cook. Posting a couple of pics while it rests. Cooked at 300, letting the HeaterMeter do all the work Giving it some reverse sear lovin!
  16. 1 point
    Hosermage

    Zuni Cafe Chicken on the spit

    My coworker showed me her favorite chicken recipe: http://www.thekitchn.com/how-to-make-a-zuni-cafe-roasted-chicken-at-home-34903 It's different from what I've seen, which involves stuffing herbs under the skin and dry brining. So I decided to take it put my own "spin" on it :D It's on now, will update with more pics later.
  17. 1 point
    In2Fish

    New purchase

    No excuses needed, everyone needs to cook at two different temps at the same time
  18. 1 point
    75tranzam

    Welcome CKREEF to the Moderator Team

    Couldn't happen to a better poster, congrats!
  19. 1 point
    later4ya

    Poke Chops

    The searing begins... Finished chops, plated...
  20. 1 point
    Pequod

    Wood?

    I'm with you. If I had to pick only two woods, they would be pecan and cherry.
  21. 1 point
    jrow17

    Welcome CKREEF to the Moderator Team

    Welcome aboard Charles!!! Your a heck of a cook and you've always been a awesome member of the Guru. Welcome aboard buddy! Join in on the fun and take this months What's your ''Beef!'' challenge.
  22. 1 point
    Stile 88

    Welcome CKREEF to the Moderator Team

    Wtg ck and congrats on your promo .keep up the excellent job you are doing in the forum
  23. 1 point
    Hey, Ck, glad to have you with us, of course you know having a beautiful wife, helped in the selection process. Look forward to working with you buddy, congratulations.
  24. 1 point
    Ross

    Welcome CKREEF to the Moderator Team

    Welcome, CKreef, great to have you on board. Sent from my iPhone using Tapatalk
  25. 1 point
    shuley

    Beef ribs using a smoking pot!

    I like it a lot for long cooks. Sweeter tasting smoke in my opinion.
  26. 1 point
    Jack.

    Welcome CKREEF to the Moderator Team

    Congratulations and Welcome, Charles. I know you will do a great job.
  27. 1 point
    Jack.

    FireDisc Grill Review and Demo

    Excellent review, John. I'm looking forward to your fried chicken review. The first thing that came to mind when you mentioned fried chicken was the ChefSteps recipe for sous vide prepared/oil fried finish fried chicken. I tried it here and we both loved it. Maybe a good way to incorporate your sous vide cooker and the Fire Disc in yet another great video. Another excellent video for the library. Thanks, John.
  28. 1 point
    John Setzler

    FireDisc Grill Review and Demo

    This isn't really a wok and it doesn't behave like one. If you prefer cooking on a wok then this isn't for you. This cooker behaves more like a flat top griddle than a wok. The pan is definitely too heavy to try to flip the food in the pan by flipping the pan. This carbon steel pan is significantly thicker than any wok or stir fry pan I have used in the past also. It takes it a little longer to get really hot.
  29. 1 point
    In2Fish

    First Breakfast Cook - Biscuits (part 2)

    I have some left over biscuits I had to eat on Monday. There was a package of just thawed Johnsonville brats in the frig so I figured it was time for some biscuits w/ brats gravy. One brat was used. It tasted great, better than regular biscuits and breakfast sausage gravy.
  30. 1 point
    ckreef

    Thick Teriyaki Sesame Chop.....

    That is a serious pork chop. Looks good.
  31. 1 point
    I like the idea of the brat gravy, I always use venison sausage but since I used my last pack this week I might just have to use this as a replacement!
  32. 1 point
    rchang72

    Pizza success

    Finally found time to try pizza again. Used John's overnight dough and kept the grill at 500 deg. Made focaccia, cheese, and pepperoni pizza. Then did a barbecue pulled pork pizza with some leftover from Saturday's cookout. "Best pizza" my family said.
  33. 1 point
    Sith526

    FireDisc Grill Review and Demo

    Great review. Love the speed that machine is able to get dinner on the table. Will have to check them out and maybe add to the cooking arsenal. Sent from my iPhone using Tapatalk
  34. 1 point
    PB97

    Pit Boss Heat Deflector

    I recently bought the Pit Boss Kamado from Costco in Canada on year end clearance and have been looking for a good setup for a heat deflector. Was going to go with the spider and half moons from Ceramic Grill Store but shipping to Canada would have doubled the cost. After taking some measurements and some research, ended up going with the Broil King Big Steel Diffuser Kit (KA5533). This is a great option for anyone in Canada as you can order it from Amazon.ca or pick it up from any of the big box stores that carry Broil King products. It only required very minor bending which was easy after heating up the spider. It also comes with a drip pan, but I went with a 15" pizza stone as the deflector. Broil King also carries a 15" pizza stone that is fairly thick that fits well. Thought I would share as there aren't many options for people in Canada if you don't want to go with the factor deflector or pay the high shipping costs from Ceramic Grill Store. Now if I can only find a half moon that is 15" or 16" wide...
  35. 1 point
    Talk about droolin'... i'm standin' in a puddle here
  36. 1 point
    In2Fish

    Thick Teriyaki Sesame Chop.....

    That was a great looking chop!
  37. 1 point
    shuley

    Dawn is here!!!!

    Looks like you guys are super happy and that's what is important!
  38. 1 point
    dsarcher

    First Breakfast Cook - Biscuits (part 2)

    Hmmmm, biscuits and brat gravy. I like it. I am not very creative but I can steal borrow an idea as fast as anyone.
  39. 1 point
    rchang72

    My recent cooks!

    Was that tandoori chicken I see?
  40. 1 point
    dsarcher

    My recent cooks!

    Great looking cooks. You have been a busy boy. That picture of the pulled pork would make a great jigsaw puzzle. Thanks for sharing.
  41. 1 point
    In2Fish

    My recent cooks!

    you've been busy w/ your kamado, nice pics of your cooks.
  42. 1 point
    dsarcher

    Dawn is here!!!!

    Nice smoker. I finished reading Aaron Franklins book a few months ago, got to admit it made me want to fire up my offset, but I took a couple of aspirin and shook it off. There is something relaxing when keeping an offset going all day. If you haven't read his book I highly recommend it, this is coming from a guy that is not a big book reader. Awesome read.
  43. 1 point
    DXM12

    Sauce on gasket

    Thanks for all the replies folks! I figured everything was ok, but always good to get a second opinion from the gurus! Sent from my Nexus 6P using Tapatalk
  44. 1 point
    keeperovdeflame

    Sauce on gasket

    Can't really tell exactly what kind of wound you have in your gasket. i have cut a small section out of my gasket and then glued in a patch. It actually worked very well. If your grill, however, continues to hold temp and shut down when you close the vents. I would just cook on it. Stuff happens when you cook. The only way to keep your grill constantly clean and perfect is to refrain from cooking on it. Poor choice in my book. Happy cooking.
  45. 1 point
    Mr Cue

    Dawn is here!!!!

    Yes, want to see more cooks! Congrats.
  46. 1 point
    SmokeOrFire

    JoeTisserie bad smoke

    Got around to doing more chicken on the JT. I first tried to use the woo2 to hold a drip pan on a smokey joe grate, but there wasn't enough clearance (the chicken legs would have flopped into the water in the pan). I then banked the coals to the front and back. It seems the coals roll down into the center on their own, but there was always a hot fire in the center. Threw one apple wood chunk in the hot part and put 2 costco chickens on the JT. Did it at cooler temps (dome 325) and it took about 1:45. The apple smoke smelled good, and when it started dripping it never made smoke worse than a gas grill. Chicken tasted like applewood, and the juices (which had the worst of the bad smoke) had a little grease smoke taste similar to gas grill. Chickens were juiciest I've done. Next time I'll probably use the weber charcoal holder thingies to keep the center of the bottom of grill clear but overall much much better. I think biggest part was lower temp and hot fire in center (instead of cold charcoal getting soaked in grease then later making really bad smoke).
  47. 1 point
    Beermachine

    Grill Grates question

    Great Aussie saying mate!
  48. 1 point
    Run1stride2nd

    New Vision Pro S Owner

    One of my favorites is asparagus. Just olive oil and balsamic coat in a dish for a few minutes, cracked sea salt and lay them on the grate until cooked. I can eat them like candy. Got out for 10 miles slow run in the hurricane this morning. Just blowy, nothing severe. But beat the next bands of rain that lasted all day .
  49. 1 point
    wickedcajun

    Chicken thigh potato bake

    Dang!!! I'd like a plate of that!!!
  50. 1 point
    "Don't over think it dude, just start cooking.".....This is sooooo true! Beermachine nailed it!!! So many Kamado users worry about rust, chips, scratches, hairline cracks, thin blue smoke, grate temp difference vs. dome temp, sparking lump, stained heat deflectors etc.,etc. etc. Light your Kamado, get it to your cooking temp, toss on the food and cook it to your target IT. Don't worry about every prissy little thing you can find to piss & moan about. Just cook and enjoy your food... .....that being said, I do agree that Kamado Joe has had some really poor quality covers. I have only had one, for my ComboJOE, and that is holding up stellar over several years, but I have seen some Classic and BigJOE covers that have not held up well.
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