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Showing content with the highest reputation on 02/12/2017 in all areas

  1. 6 points
    I can call it done now that I got the Primo in there. I had to build a bigger shop so I turned this one into an outdoor/indoor kitchen for winter.
  2. 3 points
    Timtogrill

    Can't believe this Primo!

    Coming from an Akorn, I can't believe how easy this XL is to control. It's like getting out of a Pinto (for anyone that remembers those) and climbing in a Rolls-Royce.
  3. 3 points
    Rob_grill_apprentice

    Rotisserie chicken

    Today I brushed some chickens with melted duck fat, the coated places 1 tsp of Joes poultry seasoning and rubbed on breast under skin, then coated skin with mixture of baking power with joe poultry seasoning and then put 1 tsp of poultry seasoning inside the cavity. I used some sugar maple wood for the smoke. Very happy with result. 2nd Last photo was just before removing spit from Joetisserie. Final picture all 3 chickens carved. Now off to my wife's sisters place,
  4. 2 points
    pesto3

    Slow Cooked Lamb Shoulder

    I finally got to do a Lamb Shoulder today and I think this is something I will be doing on a regular basis. it turned out perfect!! I used a basic rub of freshly chopped mint, parsley, salt and pepper and chucked it with garlic and rosemary. after 2 hours I put some warm water in my pan with a heap of fresh herbs and wrapped it in foil and cooked it for another 3.5 hours. Thanks for your input Alimac23!
  5. 2 points
    coldfusion

    New Vision Classic B owner

    My Akron has given me many a good cooks. I started out with it thinking I wanted to re-start a hobby I had years ago. Turns out I really enjoyed it, had many successful cooks and I learned a lot from this forum, thank you all! I really wanted a ceramic grill when I bought the Akron, but just couldn't justify the money starting out. A ceramic was always in my thoughts tho, I just wanted to make sure I was really into this again. I did my homework on what my next grill would be. I thought long and hard about a Joe.....if I were younger yes that would be the one. Craftsmanship, price and warranty can't be beat! It would well outlive me, but I went with the Vision Classic B and not the pro. I would never use the electric start and would have the air leaks that would be needed to be sealed up. I think the ash clean up would be easier, but I'll deal with this one as needed. My sister and strong nephew helped me get this home from wal mart. I got the grill and Vision lava stone for $686 including tax. The grill comes with a cover. My nephew had to leave, so I put the stand together. I had to put a washer on one of the wheel studs to get all 4 wheels to touch ground without rocking. Have a friend coming over tomorrow to help set grill in the stand. Looking forward to many a good cooks to come! Sent from my iPad using Tapatalk
  6. 2 points
    In2Fish

    Overnight Pulled Pork

    I have a bunch of guys coming over tomorrow to check out my fishroom, and I just started 16 pounds of pork shoulder to serve tomorrow. I can't wait.
  7. 2 points
    satkizzle

    Easiest part of my day.

    Little rib action while hanging with the kids and other adult responsibilities.
  8. 2 points
    papachaz

    Surf and turf supper tonight

    we had a surf and turf supper tonight. Ribeyes, Lobster tails and potatoes covered with olive oil and sea salt. All done on the Akorn. First time to ever cook lobster, and it won't be the last!
  9. 2 points
    ckreef

    The wife is away

    Looks good but ....... 3/4" thick is only about 3 minutes a side with a hot, fast, direct sear. No point in reverse sear until you are at least 1 1/2" thick.
  10. 2 points
    In2Fish

    Overnight Pulled Pork

    I belong to a few local Washington DC tropical fish clubs/societies. One of which is a local chapter of the American Killiefish Association (www.aka.org). Today, I hosted the Chesapeake Area Killiefish Club; we had 18 attendees at the meeting from VA, MD, PA, NJ, and NC. Each month a local club member (me for February) hosts a monthly meeting/gathering at their home for fellow hobbyists to talk “shop” about all things killiefish related. Yes…. we really are a bunch of fish geeks. Most tropical fish hobbyists don’t have one tank, they usually have many. In my case, I’m currently running about 28 tanks or so water and fish, with room to bring online another 10 or 12 tanks if I need to. So the room in which these fish are kept is just simply known as a fishroom. Fellow hobbyists in Europe have external insulated shed or similar small structures for which they call fishhouses, got to love that. I’m glad I cooked 16 pounds of pork, since we consumed 10+ pounds for lunch. And my wife and kids love extra BBQ pulled pork Here are few pictures to give you an idea of my craziness… technically one room, plus a small utility room, so technically I have two fishroom.
  11. 1 point
    I wrote up my thoughts and ideas about the Smoker Pot experiments here: http://www.flavoredbyfire.com/2017/02/09/the-smoker-pot/ I want to add some things to that as well. Hole positioning and sealing this smoker pot: Why not just put one or two holes in the top of this pot and place the pot on the bottom of the firebox instead of on top of the charcoal? That will eliminate the need to seal the pot or worry about the location of the small holes. I'm not convinced that the position of the holes on this device makes any difference in the smoke production. There will not be enough pressure built up inside this pot to make the smoke push down more than a couple mm as it exits the bottom of the pot. It's not going to push it down into a fire below the pot with any significance. If most of the fire is above the pot, the smoke will be traveling through that fire and any additional 'combustion' that might possibly take place would happen that way rather than by a questionable force of pressure pushing the smoke down into a fire from above. The only time I might want to put this on top rather than on the bottom would be for a hotter cook... maybe 350° or higher. That way I could just put the smoker pot on the fire right before I was ready to cook since those cooks are not going to go as long as a traditional low-and-slow cook. I did several tests with this device this week and I'm trying to be as objective as possible about it. It does produce clean smoke. There is no doubt about that. I am unable to measure visually, in taste, texture, or any other objective way, a difference in the resulting meat. I have heard the stories from those of you who believe this is the new big thing in smoking meats. I say to you "keep using it!" I intend to keep using it to some extent myself. Success in smoking food is dependent on several things: 1. A clean burning fire. Do not put your meat on the grill until the fire is stable. 2. Do not OVER SMOKE your food. Less is More. I believe that the issues with 'bad smoke' are more of a problem with too much smoke instead of the quality of that smoke.
  12. 1 point
    Aussie Joe

    Lamb shanks

    Strange weather down here been cold and wet needed some comfort food mixed up some sumac and cumin with flour gave the shanks a light coat of oildusted them in the flour mix and gave them a quick braise in my dutchie added some spring and normal onion gave them a quick stir then added some chicken stock and red wine with some rosemary and thyme did not have any fresh stuff so just used the jarsthen some plum jam mixed it all upand put in the shanksbrang it to the boil and let simmer for 10and on it goes at 315f after an hour I gave them a stir and basteafter two hours they are readyI took the shanks out and mixed up some of the juice with corn flour to thicken it up and put the shanks back inand served with some chick pea and spring onion mashed potato drizzled with the juice this is one of my favorite was of doing shanks because the plum sauce brings out an awesome taste Outback Kamado Bar and Grill
  13. 1 point
  14. 1 point
    ckreef

    Rocking Santoku plus extras

    Adding to my collections. Miyabi 7" rocking santoku. Small Hinoki board. Strip LED's for the soon to be lighted knife bar. These Miyabi knives come in really nice foam formed boxes.
  15. 1 point
    afingerhut

    New Hinge in Action on the Big Joe

    Came across this video while perusing the interwebs and thought y'all might like to see. Not sure if the design has changed much since this video was published, but definitely looks like a nice new feature. I've only had my Big Joe for a few days and have no issues with the weight of the lid, but I can certainly see the appeal. https://www.youtube.com/embed/mNucqbs_CEk
  16. 1 point
    brichter45

    The wife is away

    So, first the bad. I totally overshot my target temp of 120 prior to searing and it ended up around 140 [emoji47]. I was debating about even searing it but decided what the hell. Now the good. Even though it was closer to well done it still came out delicious. Like damn. Next time I will see if they have a thicker cut. This one was more towards 3/4 of an inch. The sear from the grill grate was fantastic! The only downfall is if I wanted to do more than one steak I would have to sear them one at a time. Maybe it's time to get the half moon KJ CI griddle for my classic! Sent from my iPhone using Tapatalk Pro
  17. 1 point
    rythememan4

    Overnight Pulled Pork

    I don't know I would call that an aquarium room Sent from my SM-G360T1 using Tapatalk
  18. 1 point
    Wow! Looks fantastic, a lot of work went into that. Sent from my iPad using Tapatalk
  19. 1 point
    8 hours in. Pit temp is equal to the flame boss 200.
  20. 1 point
    In2Fish

    Overnight Pulled Pork

    Nope, that's a good guess, nothing to do with ice fishing and in DC that's more like hypothermia swimming w/ our temps
  21. 1 point
    In2Fish

    Overnight Pulled Pork

    Here's the 7:30ish am update. The pork is looking nice at 170F. I had not dialed-in the temp as I though, so the temp ran high over night at 300F, and pork is very forgiving so im not worried. both shoulders are wrapped now and cruising nicely.
  22. 1 point
    Aussie Joe

    The random pictures thread...

    Outback Kamado Bar and Grill
  23. 1 point
    GLOCKer

    Duluth Forge Kamado Grill

    Can you take some pictures of the inside of your rig there? Both empty and then with the amount of lump you would put in it??? I'm wondering if you're loading up with enough lump. I load my Vision up and on my last smoke, saw around 250 degrees for around 11 1/2 hours in 20 to 25 degree weather. I also barely need my top vent open to maintain those temps over a long period. I'm talking my top vent is only cracked 1/16" to 1/8". When I'm not using my CyberQ, my bottom vent is basically just barely cracked open too. I seem to maintain good airflow (the smoke looks to be coming out of the top vent at a good clip) and I can generally maintain temps very well over time. With the CyberQ, it's ridiculously cool to me how well I can hang around 250 degrees!
  24. 1 point
    Aussie Joe

    The random pictures thread...

    Outback Kamado Bar and Grill
  25. 1 point
    Paymaster

    The random pictures thread...

    Pic I took last week at Cade's Cove.
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