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

  1. On behalf of Kamado Guru and the Moderator team, I would like to welcome @ckreef to the moderator team here at Kamado Guru!
    7 points
  2. .....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.....
    7 points
  3. 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 points
  4. 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.
    2 points
  5. 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...
    2 points
  6. 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
    2 points
  7. 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.
    2 points
  8. 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.
    2 points
  9. 2 points
  10. He was but only for the Challenge forum. He is now a mod for the entire site so thread carefully!
    2 points
  11. Ribeyes Outback Kamado Bar and Grill[emoji621]
    2 points
  12. 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...
    2 points
  13. Marbque

    Dawn is here!!!!

    Well the wife and I have added another cooker to our location. Here she is, we named her "Dawn" very nice been running her since yesterday Sent from my iPhone 6 using Tapatalk
    1 point
  14. Rak73

    My recent cooks!

    Hey Guru's. It didnt happen if there are no pics right? Even though I havent posted in a while, here are some pics from a few recent cooks Hope you enjoy as much as I did!
    1 point
  15. I tried something a bit new today. I've been reading a lot about smoking pots and why they work. Last week I hit the local Bass Pro with @bosco and bought a 2Q CI DO. No better way to void the warranty then by drilling holes right there in the parking lot! LOL So today I decided to make some beef ribs and put this new idea to the test. Got my Oak chunks ready! BTW, if you havent tried KJ wood chunks, this was really impressive stuff. Got the KK up to temp and stabilized at 225F Beef ribs were seasoned and ready to cook. Throw on the smoking pot, add my drip tray as the deflector and wait for the smoke to come. Here is where it got tricky....I didn't actually see any smoke! If you look really closely at this picture you might just see some thin blue smoke, but even close up I could hardly see it. But I could smell it, so I put the ribs on. Blind faith! I let the ribs do their thing, trusting that the smell meant I was smoking. Interesting tidbit....My wife (who usually isn't a fan of smoke smell) asked me if I did anything differently because it smells really good in the backyard! She said the smoke had a really nice clean and fragrant smell to it and that she loved it! For those that don't know, the point of the 3 holes in the bottom of the smoking pot is to send all the smoke for the smouldering wood straight into the fire where the VOCs (that horrible bitter/white smoke) where it purifies by fire before coming back over the food and finally exiting. Anyway, it was obviously doing something...something that smelled wonderful! Here is a picture of the final product. As you can see, when I pulled the ribs off the grill, the last bone just fell out...I would guess it was tender! And now cut open...obviously this was a fatty, juicy beef rib, but what caught my attention was the smoke ring. Very pronounced. And the flavour was different to the smoke flavour I usually get. It was much cleaner, more pure. Not as intense but it was still noticeable. And finally, left in my dutch oven was.....Charcoal! This wood was still smouldering and not completely carbonized when I opened the dutch oven, so I'm sure I could still have got 4 more good hours of smoke out of them, maybe more. It was a good day
    1 point
  16. 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
    1 point
  17. Hello, name is Damian. I live outside the perimeter east of Atlanta GA. I've had a some type of BGE since 2009. I started with a mini and used it when I was in an apartment for college. Recently sold that to get a medium almost two years ago. Used the medium for a few months, then sold it to get an xl BGE. After that I built a custom table on my own plans that is 36"w x6'L. At the n ga eggfest I found a 1980's imperial kamado on my way up there. So I picked that up and ha e been working on that to get it working again. And most recently I picked up another mini off Craigslist to help with the smaller cooks and to teach the misses proper air flow techniques. Looking for more ideas that are on here. A lot of the Facebook BGE pages always are repetitive, same cooks, same silly questions, charcoal debates, etc. I've been looking here for a couple weeks now just browsing, and no, I finally decided to join. Here is my collection, and a few random pictures to go along with it Spicy Thai basil chicken on the wok Homemade charcoal Sent from my XT1585 using Tapatalk
    1 point
  18. Welcome to the forum! Love your setup and your cooks look delicious.
    1 point
  19. When I tried these, I did boneless breasts at 149 for an hour which is our preferred temp/time. I wonder if the texture of 145 chicken would work well with a fry. I'd think, if you like the 145 texture, give that a shot.
    1 point
  20. John, should I test ckreef just to make sure he got it in him? Lol..
    1 point
  21. Sous Vide Pork Loin The new Anova was going to get its chance at a meat meal. In rummaging in the freezer I found a 2.75 lb boneless pork loin which was then conventionally thawed. Lucky for me the vacuum seal package I did for the pork when it went in the freezer was too long. Which was nice as all I did was trim off the seal to season the pork and then vacuum/reseal the same bag. Time for a simple low maintenance cook while we were busy around the house. The loin was rubbed with butter, spritzed with Lea & Perrins and liberally dusted with Montreal Chicken seasoning. Marinated in the fridge for a couple of hours after vacuuming and sealing. Processed at 140 degrees cold from the fridge for 3 hours. This gave a “medium” cook result. 2.5 hours got the meat to 135 degrees so it got 30 more minutes to get closer to 140. One can definitely see that food items that are thick take extra time. The loin was 3 inches thick, 4 inches wide, and 7+ inches long. The loin was dried off after removal and browned in a hot pan on the stove. It was so juicy, tender, and flavorful through-out that we did not bother with a pan sauce from the liquid in the pouch – but the juice was delicious and was saved as a basis for a sauce for the leftovers. It is a different look and feel to the meat with a very uniformly cooked cross section. Kinda looked like ham when cooked to medium temperature, which on the first bite or two tends to fool the eye/taste relationship and expectations. No, it's not a canned ham. LoL It did make for a good and tasty “hands-off” meal. Searing on the Kamado with a hand full of wood pellets tossed on the fire for a burst of smoke would have made it even better.
    1 point
  22. I enjoyed reading your "cook off" review! Great pictures. Makes me hungry!
    1 point
  23. Looks mighty tasty
    1 point
  24. dwg51357

    First pie

    I've done lots of pizzas on my kamado, but no other baking until yesterday. I wanted to make an apple pie, but it was a hot day and I didn't want to have the oven going for an hour. Then I thought, why not the kamado? Worked like a charm and the pie was amazing - no smokey smell or taste at all. The only thing is I need to learn to time temperature control a bit better. There is a definitely "lag" when bringing the temp down from 425 to 350. Still, a great experience. I'd definitely recommend it to anyone.
    1 point
  25. Congrats Charles! You've posted a lot of great info here and helped many gurus in more ways than can be said, myself included, this is well deserved.
    1 point
  26. Rak73

    My recent cooks!

    I just bought a packaged tandoori spice rub, then mix it with veg oil, cilantro, yogurt and a shot of white rum. Tandoori spice rub has about 50 spices in it so its just simpler to buy and modify to taste.
    1 point
  27. Congratulations Charles! I actually thought you were already a mod! LOL
    1 point
  28. Ditto - are going to make Skreef address in a manner fitting of your new position?
    1 point
  29. 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.
    1 point
  30. TY for the warm welcome. More than happy to help out anyway I can.
    1 point
  31. Congratulations and Welcome, Charles. I know you will do a great job.
    1 point
  32. 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.
    1 point
  33. Congratulations Charles and welcome. I look forward to working with him and know he'll do a great job.
    1 point
  34. Great way to start the day
    1 point
  35. Great food as always Andy!
    1 point
  36. Well done...and well communicated...Thanks for sharing...I have a Weber Kettle and Weber Smokey Mountain meeting the same fate...
    1 point
  37. I was going to cook some thighs and Dee wanted to do a potato bake so I thought why not do them together the bake made up I got Ora up to 350f and crisped up some bacon I sprinkled some of this on the thighs with some rub and gave them a quick browning on goes the bake for half an hourthen I put the thighs on topscattered the bacon and some more rub looking readyand platedtasted good even have leftovers Outback Kamado Bar and Grill[emoji621]
    1 point
  38. Seriously have to get hold of some peach rub Outback Kamado Bar and Grill[emoji621]
    1 point
  39. 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!
    1 point
  40. I need to get some of the peach rub from Running Wild since no one here in Richmond carries the KJ rubs. Nice cook Andy!
    1 point
  41. Looks scrumptious!! Sent from my iPhone using Tapatalk
    1 point
  42. Tarheel

    Flank on the Q

    Looks delicious! Sent from my iPad using Tapatalk
    1 point
  43. Beautiful, as always, Andy.
    1 point
  44. Great looking plate ribs. I did some on Sunday with a smoke pot as well. Turned out amazing.
    1 point
  45. 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.
    1 point
  46. Gonna be honest...that's the manliest thing I've heard today. (*grunts like Tim the Toolman)
    1 point
  47. On a Saturday afternoon, sitting in your back yard, munching on ribs and sipping a cold one, I doubt i could tell the difference. In my simple world they both accomplish what Ribs are meant to do. Taste great, fill my belly, and drop stains on my T shirt. Oh yeah, and make me thirsty for another cold one. Fine cook and review, I enjoyed it.
    1 point
  48. Looks fantastic, nice creativity.
    1 point
  49. Jack.

    Tapatalk Updated

    Test photo Sent from my iPad using Tapatalk
    1 point
  50. Don't over think it dude, just start cooking.
    1 point
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