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    • John Setzler

      Site TOS/Guidelines Updated 9/7/2017   05/02/2017

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Popular Content

Showing most liked content 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. 6 points
    Aussie Joe

    Vegemite Roadkill

    Thought I would do a spatchie and decided I would use vegemite it actually turned out pretty good gave the chook a clean under the tap my kj beer can holder comes in handy to let it drainran over it lolI mixed some vegemite up with some butter you could use marmite I then placed some under the skin legs and breastand lathered the topand gave it a sprinkle of thisI then cut up some potatoes,carrot,butternut pumpkin,red onion and some green capsicum (bell pepper).and drizzled it with duck fat and some pepper saltready to go on at 400on they golooking good the vegemite really helped crisp the skinthe veggies turned out greatready to carveand platedI'm a happy little vegemite lol and finished with some leftover blueberry buckle I will be eating this all week lol Outback Kamado Bar and Grill
  3. 6 points
    Still steaming hot after 2 hours in the igloo. Packaged for freezer and some for tomorrow nights dinner.
  4. 5 points
    bbqboss84601

    Carolina Boston Butt Attempt

    The company I work for had a contractor flown in from North Carolina and he was looking for some local BBQ. Once on the subject , the conversation revolved around what I was used to and what he was used to. Aft r much discussion I started looking for chopped bbq pork recipes and recipes ran a couple by him. The one he said was closest to what he liked was a vinegar based sauce also used as a mop sauce. So I went with it and attempted it this weekend. The pork butt was seasoned with kosher salt and black pepper and smoked with hickory. The butt was smoked at a grate temp of 240 for 14 hours. The last eight hours it was mopped every hour on the hour. This is what I ended up with. The mop sauce BBQ sauce consisted of cider vinegar, brown sugar, salt, crushed red pepper flakes, and a tiny bit of ketchup. The sauce was split in half and mustard was added for a mustard based vinegar sauce. The butt is resting now, so let's see how it turns out. Stay tuned.
  5. 5 points
    Addertooth

    Joe Jr use case

    Why?
  6. 4 points
    TKOBBQ

    Spaghetti and meatballs

    So after working a little on the grilling area most of the day my sous chef helped me whip this up.
  7. 4 points
    Plaid Palace

    Spatchcock chicken??

    Couple of whole spatchcock chickens. Kept the temp between 350-400 degrees and used a couple of chunks of pecan wood to add smoke. Sent from my iPhone using Tapatalk
  8. 4 points
    BhamBruni

    I tell ya...I get no respect

    After slaving over a hot grill for 100's of fabulous meals you would think my wife would take my request for a Harley a bit more seriously...
  9. 4 points
    Addertooth

    Using the Kamado Joe Wok

    The Wok is great!
  10. 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.
  11. 3 points
    ryantt

    First cook hot and dirty.

    Well I finally got a chance to fire up the kj classic, but no time for a low and slow. I cooked a few steaks 450ish until almost done, the. Dropped them done close to the coals and finished them off. So what did I think of my new kj. Initially when I got it I felt it may be Of lesser quality, and I happy to report I was wrong. It heated up like a rocket, held steady and shut down like a champ.....even with out the ceramic cap. Thanks for looking.
  12. 3 points
    Normally just make the ground & formed bacon (venison/pork mix here) in loaves for bacon slices, but decided to stuff some of this batch in casings so we could have round slices for sandwiches. Smoked this batch with a blend of maple, hickory and cherry and when it was done fridged for the night. ----- Next day sliced and vacuum sealed up the bacon... ----- ----- Just had to make some bacon, egg and cheese biscuits for breakfast... ----- Will definitely be making both loafed and cased ground & formed bacon from now on, the round slices are just too handy! Thanks for looking!
  13. 3 points
    Son of 73

    First cook!

    After a failed test smoke Friday night (I chased temps and monkeyed with the vents too much) I went ahead this afternoon and gave it another shot. I had some pork spare ribs from a hog we fed out and processed so I got everything set to temp and got those ready. Four and a half hours later I sauced everything up and then let them sit for a while longer on the Akorn. This was the end result. I was confident in what I was doing at this point so my wife and I invited my parents over for supper. Once we did that I decided to add a bit more food. Once I pulled the ribs, I removed the smokin' stone and opened the vents. A few minutes after getting to temp, these pork chops from the same homegrown hog went on. All in all I'm very happy with how it all turned out. I think next time I'll 2-2-1 with the ribs because the smaller parts got a little dry. I love this cooker though and I can't wait to through a shoulder from that same hog on in a couple of weeks! Sent from my iPhone using Tapatalk
  14. 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,
  15. 2 points
    wilpark

    Knife Sharpening.

    Just wanted to know how many of you manually sharpen knives or use an electric sharpener ? I have several decent knives and keeping them sharp has been a challenge for me. I bought a cheap presto electric grinder but all it did was damage my knives. Tested them on cheap knives first. Then I bought a Work Sharp Ken Onion edition and love how quickly it puts an edge on. I know manually putting sharpening is best but I don't have the time to manually
  16. 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
  17. 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!
  18. 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.
  19. 2 points
    satkizzle

    Easiest part of my day.

    Little rib action while hanging with the kids and other adult responsibilities.
  20. 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!
  21. 2 points
    Garvinque

    Chinese Garlic Chicken

    INGREDIENTS: 1 pound of cubed chicken breast or thighs 1 cup or handful of diced bell peppers 1 cup or handful of mini corns 1 cup or handful of diced onions 3 garden onions - chopped with whites and greens separated 2-3 cloves garlic - sliced or chopped stir fry sauce- I make my own but you can use store brand Tsang stir fry oil - garlic infused- I now use this for just about any recipe that calls for high heat oil Chicken marinade: 1 tbsp. soy sauce 2 tsp. rice vinegar 1 tbsp. corn starch Mix together with chicken and let rest for 20 minutes In a hot wok/skillet add stir fry oil and chicken. Cook and stir until chicken is done and remove. Add Tsang's stir fry oil in a medium high wok/skillet. Add onions. Stir and cook for one minute. Add garlic. Stir and cook for one minute. Add baby corn and bell peppers. Stir and cook for 2 minutes. Add chicken and juices back in wok. Stir and cook for 1 minute. Add some green onions and stir fry sauce. See up top for sauce considerations Stir and cook for 1 minute Enjoy Garvin
  22. 2 points
    TKOBBQ

    Rotisserie chicken

    Helps to get the skin crispy.
  23. 2 points
    Here's the other side, sorry for the mess. It's a 20x15 with roll up doors on each end, walls and ceiling are insulated so it stays pretty cool in there in the summer and takes very little heat for the winter, except when I turn the exhaust fan on high for the grill, then I have to run the propane heater.
  24. 2 points
    Kamado Tas

    Slow Cooked Lamb Shoulder

    Thanks guys for the replies and for the original post. Cooked at around 275 and pulled this out a bit early at 190F. Was still awesome - tasted fantastic but reckon it would be better left on for a bit longer. Kids asked me to cook this again - must be a winner! Cheers
  25. 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.
  26. 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.
  27. 1 point
    wilpark

    Knife Sharpening.

    How many different stones do you use? Can you just use a single grit or multiple? Sent from my iPhone using Tapatalk
  28. 1 point
    Mewantkj

    interesting pizza video - good technique

    His stretching technique was will done and clearly well practiced. I suspect there are parts of the video that we all might not agree with. I will say, I would happily try that pie. It did look good.
  29. 1 point
    ckreef

    interesting pizza video - good technique

    Semolina might have made Chuckie Cheese a better pizza. When I was around 16 (back in the stone age) I worked in the kitchen of a Chuckie Cheese. Back then they actually bought fresh vegetables that I spent 2-3 hours every morning chopping up for the lunch pizza rush. They did sprinkle on corn meal but nothing like that amount of semolina in the video. Back in the day Chuckie Cheese sold beer, their game room was video games and they had an adult section where you could smoke. Life has sure gone down the hill since then.
  30. 1 point
    Nicely done.
  31. 1 point
    TKOBBQ

    Ground & Formed Bacon - Loaves and Cased

    That looks delicious.
  32. 1 point
    Marbque

    Rocking Santoku plus extras

    very beautiful knife
  33. 1 point
    Garvinque

    Carolina Boston Butt Attempt

    My grandfather was from North Carolina and only used salt and pepper to season his shoulder's and a vinegar mopp sauce just like you did minus the ketchup. Also the sauce used after the shoulder was done was the same mopp sauce just a different batch. Garvin Dang now I want some of his pork, well going to do a butt just like his with only salt and pepper and mopp sauce.
  34. 1 point
    Garvinque

    Diffuser for the Akorn

    Yes to both questions, a lot of people use the weber grate with a pizza stone as an diffuser and I read on this forum someone using the grate as a raised sear grate too! Two birds with one stone-Pun intended!! Garvin
  35. 1 point
    Timtogrill

    Can't believe this Primo!

    You will disappoint two of them unless their threes company
  36. 1 point
    Stile 88

    Smoker Pot and Good vs Bad Smoke

    but if everyone else advises to put them on bottom but you put them on the side how do you know if it dosent make a difference if you havent tried it each to their own but i wouldn't refute something unless i tried it myself first
  37. 1 point
    Timtogrill

    Showing off my outdoor/indoor kitchen

    Yes it's my old shop/storage building, which just got to small. I have to pull the Primo out from the wall about 6" so the lid won't hit when opened. The griddle can be used where it is.
  38. 1 point
    Aussie Joe

    Rotisserie chicken

    Looks good duck fat brings out the best in everything Outback Kamado Bar and Grill
  39. 1 point
    Looks teriffic nicely done Outback Kamado Bar and Grill
  40. 1 point
    newb24

    Duluth Forge Kamado Grill

    before and after
  41. 1 point
    DerHusker

    The random pictures thread...

    Later that day at Avila Beach
  42. 1 point
    DerHusker

    The random pictures thread...

    Just got home from a vacation near here.
  43. 1 point
    13.5 hours. Wrapped in the cooler until 10pm. We'll eat tomorrow
  44. 1 point
    Cgriller64

    New Vision Classic B owner

    Congrats. You will be pleased with the Classic B. I had one and was very happy with it.
  45. 1 point
    cschaaf

    Rocking Santoku plus extras

    He's gotta pay for his wall of knives somehow. I'm picturing this:
  46. 1 point
    John Setzler

    Big Balls

    ...with some smoke....
  47. 1 point
    Boomer

    The random pictures thread...

    When you are a young kid out of high school and you get to refuel these on a nice summer day! My first time refueling the USAF Thunderbirds. I sure miss doing this!
  48. 1 point
    Boomer

    The random pictures thread...

    "Hey Bob, fire up the after burners and see if she'll launch from here!"
  49. 1 point
    newb24

    Duluth Forge Kamado Grill

  50. 1 point
    Boomer

    The random pictures thread...

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