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

  1. 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.
    6 points
  2. 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
    6 points
  3. Still steaming hot after 2 hours in the igloo. Packaged for freezer and some for tomorrow nights dinner.
    6 points
  4. 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 points
  5. 5 points
  6. 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.
    4 points
  7. 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
    4 points
  8. 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...
    4 points
  9. The Wok is great!
    4 points
  10. 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 points
  11. 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.
    3 points
  12. 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!
    3 points
  13. 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
    3 points
  14. 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,
    3 points
  15. 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!
    2 points
  16. 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
    2 points
  17. 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
    2 points
  18. 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.
    2 points
  19. Little rib action while hanging with the kids and other adult responsibilities.
    2 points
  20. 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!
    2 points
  21. 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
    2 points
  22. TKOBBQ

    Rotisserie chicken

    Helps to get the skin crispy.
    2 points
  23. 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.
    2 points
  24. 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
    2 points
  25. 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.
    2 points
  26. 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.
    2 points
  27. This was by far one of the best pork butts I have tasted. I chopped it up and put it into tacos and made a couple sandwiches with it. Absolutely unreal flavor. The ketchup was added for color and was less than a teaspoon. Still really good.
    1 point
  28. True, but like you I would have eaten a slice or two of that myself! Garvin
    1 point
  29. 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.
    1 point
  30. 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
    1 point
  31. That is some good looking PP.
    1 point
  32. Are you going to make the new handle too?
    1 point
  33. John Setzler

    First Shot at Sushi

    I spent a little time this morning practicing rolling sushi with some luck. I think I can do this... even better with a little more practice. I have some fun ideas I want to try...
    1 point
  34. The most informative line in that video is "I am right handed, but I pound left handed"......
    1 point
  35. I went back and forth from XL to KJ for weeks! Finally decided the oval design suited me better. I found a dealer here in our small town, a pool company. He was able to make me a really good deal, $200 under any online retailer for XL in the cart with folding shelves, divider, deflectors, deflector racks and one rack extension. So I would recommend you search around for a dealer. It's hard to shell out that kind of dough, but it is justified when you grill 4 or 5 times a week.
    1 point
  36. UTVol

    Vegemite Roadkill

    Looks fantastic! Great cook!!
    1 point
  37. This is what I'm up to today, totally planned on waking up at like 4 to get it started but then totally didn't. Gonna be a long day.
    1 point
  38. brichter45

    The wife is away

    Haha yup learned that the hard way [emoji849] Sent from my iPhone using Tapatalk Pro
    1 point
  39. 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
    1 point
  40. Ok. I popped off the rivets and am trying to figure out how much steel to remove. This is new. I will tape the blade to protect me from it and it from me. Then using cheap bits on my drill press I went right through the rivets. Next I am trying to mark up how much of the full tang to cut out and how I will do it. This knife is stainless steel.
    1 point
  41. I don't know I would call that an aquarium room Sent from my SM-G360T1 using Tapatalk
    1 point
  42. Wow! Looks fantastic, a lot of work went into that. Sent from my iPad using Tapatalk
    1 point
  43. 8 hours in. Pit temp is equal to the flame boss 200.
    1 point
  44. 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
    1 point
  45. 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.
    1 point
  46. Outback Kamado Bar and Grill
    1 point
  47. 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!
    1 point
  48. Outback Kamado Bar and Grill
    1 point
  49. Pic I took last week at Cade's Cove.
    1 point
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