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Showing content with the highest reputation on 02/16/2017 in all areas

  1. After resting in the pan juices for about 1.5 hours. Then, after being pulled. It was absolutely fantastic. So tender without being greasy. I could have drank the pan juices from a glass. My son crossed me up and said he wanted BBQ sauce on his sandwich and loved it. We will get two meals out of this so dinner is cooked for tomorrow other than sides! Two family meals for about $10. Hard to beat.
    3 points
  2. Thanks for all the kind words. The potatoes were super easy to do and were a big hit. Not only did they look good but they tasted good as well. This was the easiest method I found to make them. Only thing I did different was I bought some fresh Asiago and Parmesan cheese and grated it over the potatoes once I uncovered them.
    3 points
  3. Mr Cue

    And So It Begins...

    I'm a little reluctant to talk about this but I'm excited at the same time; it looks like I'm finally breaking into the food business! Nothing is finalized yet but it's heading in that direction. The long-short of it is that a friend of mine approached me with an opportunity to get involved in his start up concession business. He's got some great equipment but can't do it alone; I've got a passion for cooking and creating, seems like a match. In in addition to blowing my diet today, I did some test cooks yesterday that were not diet friendly at all! We've got two rigs and a RV; a full blown concession trailer and a killer mobile cart. The trailer, or wagon as I like to call it, is set up with two 40 lb gas fryers, a freezer, and prep-counter/fridge. We plan on doing deep fried treats with this setup. Yesterday I did test cooks of fried twinkies, Oreos, cheesecake bites, and a fried s'more concept I'm working on. The fresh cut fries I did today were also a test for this setup. The mobile cart is a hotdog cart on steroids; its got a hot/cold water set up, steam table, gas grill (which we plan on fitting with a griddle plate) mini fridge, and 40 lb gas fryer. We are just waiting on our health inspection and then it's out into the wild to see what we can do. It's an exciting time and for better or worse, I'm glad to be part of it. If any Gurus have some insight in the world of concessions or mobile food vending, please, feel free to chime in or point me toward some helpful resources. Fried Twinkie with strawberry sauce Fried Cheesecake Bites with strawberry sauce I did some funnel cake too but these sweets were way too decadent and sweet for me after being off carbs/sugar for a month. The fried s'more was really good but didn't hold together well, I'm going to have to work on cook times and temps to get it right.
    2 points
  4. Dale

    TRX Workouts

    After a rough 2016, I've been working on getting back in some kind of shape. Shoulder surgery last year, a vehicle accident mixed with old age, bad liver and a taste for craft beer caused me to pile on about 30 lbs. The extra weight was causing balance and pain problems and I am working to get it off. I started out with the 10,000 step walking thing, and then caught the fitness bug and decided to join a gym to beat the Florida heat. I bought a few books on weight training, the most influential was Lou Schuler's, "The New Rules of Lifting for Life". That book changed my outlook on fitness and what a 'good' workout is. I realized it involves a lot more than just lifting as much weight as you can and getting bigger muscles. After a couple of months of weight training, I found I'd gained an extra 10 lbs and had less balance and stability than before, probably because muscles were getting 'unbalanced'. I'm sure the muscle balance concept is debatable but after working out for a couple of months doing squats and leg exercises, I was having a hard putting pants on without sitting down. My balance was terrible. Worse, I was getting bored and not liking my workout routine. My gym has a TRX station so I started using it. Its practical because nobody else really bothers with it, the trainers show people an exercise occasionally, but seldom do I see anyone use the straps -- so no waiting in line. There is a bit of a learning curve involved and my gym has no posters or classes to help newbies, but there's a ton of stuff on YouTube for different exercises and technique. The thing I like about the TRX/suspension training is its a small amount of equipment that can go anywhere. Just some buckles, handles and wide nylon straps. You can hang it over a door in a hotel room or a tree limb or wherever you want. You're using your own body weight, so you're core muscles are getting a good workout, and you can build your arms, legs, chest, back, etc., as much as you want. I think there's probably less chance to hurt yourself when you are working with body weight, rather than barbells and dumbbells. It reminds me of the gymnastic rings from high school PE. I'm getting some balance back, and regaining some strength in my legs and hips. Most important is that I enjoy the workout. The trademark TRX stuff is expensive but if you're on a budget look on amazon, you can find some clones that are reasonably priced and just as good.
    2 points
  5. Over 2 years ago I bought this, it was already aged for 3 years. I tucked it away for another 2 years and dang it is great. I plan on buying every 8-10 months going forward so I can always have some on "tap". Check the date, just opened this. Look at the crystalline structure, so crunchy in the mouth. This is super nutty, firm and delish. Very sharp yet subtle and crunchy with a buttery feel all at the same time. If you can wait two years this is fantastic, try it!
    2 points
  6. later4ya

    Late Start to Dinner

    Got a late start to dinner tonight... cutting up root vegetables... washing the chicken... ready to spatchcock... added some garlic, salt, pepper, lemon pepper... basil to come...
    2 points
  7. later4ya

    Late Start to Dinner

    Added the basil leaf as promised and covered with foil... was cruising @ ~290°. cranked it up to 330°ish...
    2 points
  8. jlindstrom

    My KJ adventures

    Been in a terrible flu for the past two weeks. Started off as regular flu and then developed into sinus infection.. sucked the energy out of me. So basically Big Joe's been sitting unused for two weeks!! Today I finally felt fit enough to fire up the bbq. Seared some quick beef tenderloin steaks & some zuchini. High heat & two minutes a side, let rest in foil. Tasted pretty damn good with some fresh greens and a glass of Australian red wine! Sent from my iPad using Tapatalk Pro
    2 points
  9. Low and slow range - brisket/ribs/pork shoulders/chuck roasts Medium - whole chickens/turkeys / casseroles / beef roasts other than chuck / pork loin roasts High - bread / whole chickens / whole turkeys / some casseroles and some roasts Really High - some breads / pizza GRILLING is a separate subject and temperature is even less important. It just needs to be hot enough to sear the meat and be in a two-zone setup. Steaks/burgers/sausages fall into that category. I don't care how hot my grill is as long as its hot enough to sear on one side of the grill and i have an indirect side for finishing. I guess you need to look at your kamado as two separate tools.. a grill and an oven. In my temperature categories, all of those are INDIRECT heat cooking scenarios. Grilling is a direct/indirect process. That also opens up another can of worms. 350 degrees over direct heat is a lot different than 350 degrees of indirect heat.
    2 points
  10. Rat rod Outback Kamado Bar and Grill
    2 points
  11. I hear a lot of folks talking about 'mushy' texture with steaks when using the sous vide cooking technique. I have noticed it on some steaks and not others and I think it depends largely on the quality and thickness of the meat. I have had less issues with thicker steaks than with thinner ones. I think I am beginning to understand the problem. I like to season my steaks in the bag before the sous vide cook so those seasonings can penetrate the meat more thoroughly during the sous vide cook. The problem here is that salt is a tenderizer and I believe the addition of salt to this process could possibly be over tenderizing some steaks during a sous vide cook. Next time you want to cook a steak using sous vide, leave the salt out until you are ready to sear on the grill. Go ahead and add your other seasonings that do NOT include salt in the sous vide bag and see what happens. I think you will get a better result. This only applies to beef. Continue cooking pork and chicken with salt in the sous vide bag.
    1 point
  12. Lumpy_Coal

    Just came today!

    Got this in the mail today! Looks like a lot of great recipes...really looking forward to trying some out! Sent from my SM-G900W8 using Tapatalk
    1 point
  13. I purchased my Akorn almost 5 years ago, I love the grill, I cook in it very often. Unfortunately, the ash pan is rusting and having holes close to the edge, I have contacted char-Griller but they say the ash pan and the lid only have a 1 year warranty, the main body has a 5 year warranty. I live in Greenville SC, the winters are mild and I keep the grill covered when not in use. I remember when I bought mine, one common question was the longevity of the grill. Anyway, I'm thinking in buying a ceramic grill, I've been looking at the Vision Grill, my local Sam's are selling them for $549 + tax. The cost of a new ash pan is $39.99 + tax + shipping, but I think spending the money for a ceramic kamado in the end will be cheaper. I took pictures and I do have the receipt when I bought the grill, which I have sent to char-griller. Again, the grill is great, but I spent $324.00 for it, I think it should last more than 5 years or at least char-griller should have offer the part at a discount price. Anyway, that's my personal opinion. Norman.
    1 point
  14. We made our favorite again. We also added some shrimp [emoji494] to the equation. Chicken breasted marinated in Teriyaki Sent from my iPhone 6 using Tapatalk
    1 point
  15. You can order the KJCII right now from firecraft. But Big Joe isnt. MAybe direct from KJ?
    1 point
  16. shuley

    Pulled Beef Tonight!

    I love pulled beef. Nice looking cook! Sent from my iPhone using Tapatalk
    1 point
  17. I plan on happily paying the $40 for a new ash pan when my gets bad.
    1 point
  18. Look good, I'll have to try those. Sent from my iPad using Tapatalk
    1 point
  19. prowe

    Late Start to Dinner

    For me dinner is somewhere between 4pm and 11:30 pm depending in the day of the week. My schedule sucks. Enjoy that tasty yardbird.
    1 point
  20. 1 point
  21. TKOBBQ

    Late Start to Dinner

    Looks like it's going to be good.
    1 point
  22. TKOBBQ

    Pulled Beef Tonight!

    Nice looking pulled Beef.
    1 point
  23. Cgriller64

    Late Start to Dinner

    Looks like the beginning of something good.
    1 point
  24. hmmm... I was thinking bleu cheese crumbles, lettuce, tomato, onion, cucumber on sour dough or ciabata...
    1 point
  25. Looks good. BBQ sauce or horse radish will work
    1 point
  26. It amazes me at how many people are concerned with the temperature variation between the dome and grate on a kamado grill. When I read discussions regarding this, I begin to wonder how we EVER were able to cook anything successfully. Have you ever measured the temperature in your oven while cooking something? If you have, you notice how the temperature can fluctuate +/- 20-25 degrees as the heating element comes on and off (convection ovens aren't quite as variable). The burner on your stovetops come on and off as well causing wild fluctuations in the surface temperature. Here's a fact: If the grate temperature on a kamado grill was more important than the dome temperature, the thermometer would be located at grate level. Some more facts: You will RARELY get two thermometers inside any grill to read the same temperature, even if they are located side by side. A heat deflector causes the outside edges of the 'grate temperature' to be MUCH HOTTER than the center of the grate. If you have meat sitting on your grate, the temperature near the meat is going to be MUCH COOLER than surrounding environment. Why do I believe that you ONLY NEED THE DOME THERMOMETER? When you are cooking low and slow or even at roasting temps when a heat deflector is in play, the temperature inside your kamado will stabilize and become fairly even throughout the cooking space while the lid is closed. Kamados are designed to be most efficient when the lid is closed. If you are constantly opening the lid, you will never have a stable temperature inside the grill. Keep the lid closed! If you are cooking over direct heat without a heat deflector, the temperature really DOES NOT MATTER as long as it's HOT! I have never met a piece of meat that couldn't be cooked properly at a wide range of temperatures. A boston butt does not require a temperature of 225°F. You can cook it successfully between 200-400° if you know what you are doing. A whole chicken or turkey can be nicely cooked at temperatures anywhere between 275-450° if you know what you are doing. I never pay attention to temperatures when I am cooking steaks, burgers, or any other item that I cook over direct flame. It's all about getting the proper sear and then moving it to indirect heat to finish. The temperature is basically irrelevant as long as its hot enough to get the sear you want. Barbecue and grilling is SCIENCE but it ain't ROCKET SCIENCE. Cook more. Measure Less.
    1 point
  27. K-ville

    Just came today!

    Diva Q - representing the Great White North.
    1 point
  28. wb.tarleton

    Pulled Beef Tonight!

    At 150 degrees and now to foil in some beef broth and slowly braise it. Sent from my iPhone using Tapatalk
    1 point
  29. https://www.wunderground.com/weatherstation/buyingguide.asp
    1 point
  30. and good for you and your wife, it's always easier to do something like with someone you care about!! Garvin
    1 point
  31. That's just the way I describe it to people - Tractor pulling for dogs! IWPA pulls are open to all dogs, pure and mixed. And they don't have to be big dogs! Banner the Sheltie doing his thing Moses in PA
    1 point
  32. Smokin J

    Can this be for real?

    Bummer but we all knew this was going to happen right?
    1 point
  33. I had considered cord cutting, but too addicted to my sports, mainly Kentucky Basketball, NCAA tourney (need cable now on 4 networks), college football, NFL. and I work 4 10's a need a DVR, the only OTA dvr that seems any good is the TIVo but they are expensive and carry a monthly fee. Now I am keeping cable for sure, I switched jobs from AAA roadside call center to Spectrum call center, a raise of almost $2 hr and a big perk of free cable service. I have triple play with 300 internet, home phone, and the top cable package with all premiums and most channels, 3 DVR's. I have to pay $4 each for the 2nd and 3rd dvr, my bill went from $240 to $8 and internet got faster and more premium channels. and like the new job, in a billing call center, much easier to explain the cable bill, take payments, and adjust services and packages then to explain why tow trucks take 4 hours to get there
    1 point
  34. Took my Christmas gifts and bought a Joule. This is the third thing I made. Followed the Chefsteps recipe for "steaky" 154 degrees for 24 hours. Got some frozen buns at international market. Sliced them up and put under the broiler.
    1 point
  35. BURGER MEISTER

    First Kamado Pizza

    If you let it go a little longer and get more done on the top, maybe the bottom would get crispy. I know lots of folks like a little brown on their tops. ??? I know I do.
    1 point
  36. I will not be showing this to the wife.
    1 point
  37. Cooked for the wife and kids. Perfectly cooked ribeye, steamed vegetables, crab stuffed bacon wrapped shrimp, and rose potatoes. The shrimp had a white wine, heavy cream, onion, garlic, and basil pesto sauce over them. Everything turned out really good. The Primo was working overtime.
    1 point
  38. Does this mean the Anova of the future will "vacuum" seal your bag while cooking?
    1 point
  39. 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.
    1 point
  40. I basically agree with John on this one. Use the dome OR a grate probe, not both - you'll just be chasing your own tail. I also understand two thermometers - one in the meat reading IT - the other one dome OR grate
    1 point
  41. robertyb

    And So It Begins...

    If TN is like GA you don't have to have the tax number in hand before starting as long as you have applied. Just make sure you remit the taxes when due. (I used to be a Revenue Agent in GA)
    1 point
  42. landscaper

    And So It Begins...

    Good luck Mr. Cue! I was hoping some day to follow in your footsteps, unfortunately time passes by faster than we like. Who knows maybe someday when I retire. But then I may just want to hang at the beach and say the heck with it. My dream would be down the keys with a food truck selling a few days a week just for the heck of it. A few years ago I did some research on it and getting permits in certain areas can be tough. Like the Keys. I was once reading about a couple that had a food truck in summer in the northeast and in winter down in the keys. Not a bad gig if you can get it. Follow your dream brother...I wish you all the best!
    1 point
  43. coldfusion

    And So It Begins...

    Keep in mind that what state you live in (Indiana here) you may need to attend and pass a board of health class. It all depends on your menus. You might not know this till you present your menus to a particular county in your state. Not all are the same even tho they are next to each other. Sent from my iPad using Tapatalk
    1 point
  44. Brick Pig

    And So It Begins...

    Very exciting! I'm kind of jealous. (Of the adventure moreso than of the hard work. )
    1 point
  45. Outback Kamado Bar and Grill
    1 point
  46. ckreef

    Dome vs Grate Temps

    I want one to put on my KK - the highest grade kamado with the lowest grade thermometer - LOL Seriously within a few cooks I'd know exactly where acceptable temps were on that dial for the different cooks I do.
    1 point
  47. For what it is worth here is my nickel.... I have reached a point where I just consider the built in thermometer as a general guide. "HIGH" "MED "LOW" These are the ranges used to cook anything under the stars. You can easily get away with one of these and in fact I did for many many many years. Now I will admit that when you first get a kamado it is fascinating to know and practice getting the perfect temp but it is not needed or required for great BBQ.
    1 point
  48. Ben S

    Sous Vide Cooking Forum

    Here's a few of them...Uniformily cooked proteins - especially thick cuts Flexible timing Ability to cook to a very precise temperature Infusing food with fresh herb flavor by incorporating them into the vacuum bag You're able to take very tough cuts of meat, cook them for many hours (24+) and make them tender It's fun and has a certain "wow" factor! A SV cooker is definitely not a necessity...but if mine broke today, I would have a new one tomorrow! I think one think that might be confusing here. You cook the food in a sealed plastic bag in a precisely controlled waterbath. Then you sear on a hot grill!
    1 point
  49. Here's a few of them...Uniformily cooked proteins - especially thick cuts Flexible timing Ability to cook to a very precise temperature Infusing food with fresh herb flavor by incorporating them into the vacuum bag You're able to take very tough cuts of meat, cook them for many hours (24+) and make them tender It's fun and has a certain "wow" factor! A SV cooker is definitely not a necessity...but if mine broke today, I would have a new one tomorrow!
    1 point
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