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Showing content with the highest reputation on 02/24/2017 in all areas

  1. 6 points
    So a while back Bobby popped onto a thread and said he was sending me a KJBJ. I found out about it when everyone else did (and was as surprised as anyone else!) I sorta couldn't believe it, but he did exactly what he said he was going to do. (Thank you). (kettle included as a size reference) You know what else is cool? Many manufacturers have conditions or requirements tied to stuff like this. Kamado Joe has asked me for nothing but my home address. Shows a lot of confidence in their product. More pics to come soon. My son can't wait to put this together.
  2. 4 points
    Ben S

    Just the best beef ribs EVER!

    Maybe my title exaggerated, but the ribs tasted great. I am my own worse critic and I am very happy. I picked up beef back ribs at WholeFoods on sale for $2/lbs. several cryovac four bone sections went into my freezer. The first one came out yesterday. After thawing overnight in the fridge I coated the rack with Oakridge Black Opps rub and into the Joe Jr for about 6 hrs @ 300 F. The ribs probed tender, so I pulled them off. They were amazing. Big beefy flavor. I am constantly impressed with Oakridge rubs. And now for the pics pics you have all been waiting for... if this is the restaurant grade, I can't wait to see big block! 3 hrs in 5.5 hrs into the cook. mouthwatering!! another happy customer.
  3. 4 points
    Cornish Game Hens. Easy, tasty, and fun to plate. These were cooked sitting on grate, indirect, 325-350 for 40 minutes or so. Used KJ Poultry seasoning and sprayed with grape seed oil before and once while cooking...would usually use EVO but thought I would try this instead. Very pleased with outcome !
  4. 3 points
    philpom

    Next big project done at the new house.

    I knew this had to be done, several sections were like foam board and being held up by trees. After countless hours spent negotiating with the neighbors, getting bids and comparing them I finally got this done. A new fence! It looks awesome and Mrs philpom is very happy with it. 6" Western Red Cedar grade #1 2Face Western Cedar 2x4 rails Heavy gauge poles 2x6 pressure treated kick board (rated ground contact - pine) All wood was pre-dipped in an oil stain prior to the fence being assemble Stainless steel nails Strong Tie hardware J & J Fencing Pros LLC - Jim and Jeremy measured for the bid and Jim and Jeremy removed the old and installed my new fence themselves in 3 days. Awesome, had to drop their company name. The fence has a lifetime warranty and might outlast me. Before: After: One neighbor offered to pay 1/2 for his section and did, 1 neighbor said he would chip in so waiting, 1 neighbor was no go.
  5. 3 points
    Greetings from Germany! Last week my hockey team, which is a mix of about half American military and civilians, but also Germans, Czechs, Finns, a Brit, an Aussie, a Mexican, and various other East and Central Europeans, traveled to Garmisch-Partenkirchen in Bavaria for a 4 day hockey tournament on the 1936 Olympic ice. The team is appropriately named the Wiesbaden Vikings, so what better way to build camaraderie and team spirit than with smoked meat and lots of [German] beer? The problem was, I have an Akorn, and I was going to smoke around 50 lbs. of meat for approximately 30 people for Saturday night (11 February). This was going to be my greatest cooking challenge so far! Here's what I wound up doing: Most of our European teammates had never had anything like American barbecue, nor could they even imagine it. I wound up cooking 18 lbs. of pulled pork, 18 lbs. of brisket, 5 lbs. of pulled chicken, and 5 lbs. of beef short ribs. It was a huge hit to say the least. But my problem was how do I smoke 50 lbs. of meat on an Akorn (20" cooking surface and an upper rack) and have it ready when people start showing up at 4 pm Saturday? Oh, and I was going to make about 5 dozen ABTs for appetizers. As luck would have it, my neighbor, and teammate, is Czech, but lived in KC for 4 years and fell in love with barbecue. When I mentioned what I was doing, he offered to smoke the chicken and the beef ribs on his rig, along with about 1/2 of the ABTs. So that left me with 3x 6 lb. pork butts and 2x beef briskets to smoke. I decided to employ a modified version of The Wozniak Method (http://amazingribs.com/tips_and_technique/cook_today_serve_tomorrow.html). I figured the pulled pork is probably more forgiving, so I started it Friday at 10 am and smoked it until about 7 pm at 225 until they hit 190* internal. Then I wrapped them in foiled and hit them with ice before putting them in the fridge for overnight. I shut down the Akorn, to clear the ash bin and recharge the charcoal, then fired it back up around 1030 pm. I let it stabilize then at midnight on go the briskets. This guy goes to bed and gets up around 0715. I had the Maverick 732 on the night stand in alarm mode. At around 10 am the butts go in the oven at 225, and at 1300 the briskets hit 203. They went much faster than I expected, so I didn't bother to foil them until I put them in the faux cambro. Then the butts go (wrapped) back on the Akorn because they are not heating up as quickly as I had hoped. By 1600, I was able to take the butts out of the foil and put them back in the smoker to firm up the bark. Guests started arriving as I was putting the butts in the cooler with the briskets to do the faux cambro magic. On went the ABTs, and as folks noshed on ABTS, chips, guac, salsa, magic was taking place. I served the 4 different types of 'cue with KC Classic, Grownup SC Mustard, NC Vinegar, and Texas Barbecue Juice. In the end there was barely enough meat to fill a 1 gallon freezer bag. Our goalie, from the depths of his meat coma, said, "I can't wait to be hungry again."
  6. 2 points
    DerHusker

    Speaking of Pepper Stout Beef

    After seeing a few Pulled Beef and Pepper Stout Beef posts, I wanted some but my freezer was devoid of any leftovers from previous cooks. This situation could not stand so I cooked up a new batch. Lucky for me Chuck was on sale. Ingredients: Rubbed. Wrapped. Smoking. Veggies. Chopped. Chuck is ready. On the veggies. Covered and back on the grill. Pulled. Yum! I portioned this up and will use some for burritos soon. The rest made their way into the freezer. Link to recipe if anyone wants it:
  7. 2 points
    So if you don't know already, Troy is a fairly popular Youtuber in the cooking/bbq world. He runs a channel called "T-roy Cooks." Last weekend I got a chance to go to Troy's house and meet him and his wife Karen in person. I'm a big fan of his so it was awesome to be invited. He introduced me to some of his local youtube buddies and we cooked some briskets. Here’s some pictures. We basically recreated that experiment that Franklin did a few years ago. Troy got 3 prime graded briskets and we he cooked one in foil, one in butcher paper paper, and one uncovered the entire time and then we all voted on the one we liked the best. They all turned out fantastic! This is James from AimEm and ClaimEm Smokers (youtube channel and bbq team)…and yes, I only have this one shirt. lol Tom from Tom’s Test Kitchen This is me with “Bessy Dressy” and her husband Joseph. Joseph and Troy met at a youtube thing and hit it off. Nice guy. her channel is HUGE for only being 2 years old. “Meating of the Minds” (See what I did there? lol) Her channel is about health and beauty but they were up for some bbq. The brisket turned out amazing! This has got to be the most famous loaded Witchita on the planet, right? Chillin’ out I like this one I gotta admit. This youtube thing sorta blows my mind. I've had some really cool opportunities to do some really fun stuff. I’m very thankful. Troy and Karen are as nice as can be…exactly like they seem in their videos. Here's a little video I made about my experience with some of the behind the scenes stuff…some of it is kinda funny. https://www.youtube.com/watch?v=vhEiq7Rk8uw Youtube link edited by John Setzler -
  8. 2 points
    ckreef

    Creole Shrimp and Cheese Grits

    Grilled sriracha shrimp and asiago cheese grits in a creole tomato sauce. Served with corn bread muffin tops. This was a collaborative cook from me and Mrs skreef. The best tasting shrimp and grits to date but.......... It really needed monster shrimp and there was a lot of technical flaws in the presentation to have a really killer money shot. There is always next time.
  9. 2 points
    shuley

    First (real) steaks.

    I haven't *really*. Cooked steaks since getting into kamado cooking. I suppose this was for a variety of reasons. One I was in a very experimental mood for cooking and was so excited to cook new things with my new kamado(es). Two, I have been so impressed with my results on other cuts-particularly tri tip which leads to Three -high quality steaks are expensive. My mother in law got me a substantial gift certificate to our local butcher as a birthday present, and I have been slowly chipping away at it. I've also been reading food lab, and kenji's section on steaks had me wanting to try one on the kamado. So I picked up an couple bone in rib eyes that I had cut at 1.5". then I threw them on at 250 until the reached 110(I am aware this was probably not necessary but I was really afraid of not cooking them properly if I did just a hit and fast cook.) Then I seared until I got a nice crust. No pictures as this part is always scary. And let them rest Topped with a pat of kenji's herb butter So so so good. My husband is still raving about them!!! And just to show they were cooked properly-even though this is not the best picture
  10. 2 points
    ckreef

    2017 KJBJ lots of pics on page 2)

    Got thinking about this. Two companies, two awesome owners. Bobby told you to keep your KK and he would send you a BJ. Dennis helped you sell your KK even knowing you were going to go KJ. Two owners who have full confidence in their products and aren't worried about the competition.
  11. 2 points
    Ya got me there. Guess I'm not a true southern gentleman. I've tried grits and greens. Think I'll stay in the PNW for now.
  12. 2 points
    prowe

    Just the best beef ribs EVER!

    Ben, I will stopping by in Ten minutes. Bringing the wife too.
  13. 2 points
    m-fine

    Pit Boss vs Akorn?

    I am coming up on a year with mine. The old Fire bowl was partially slit and prone to cracking g the rest of the way (but still 100% functional) but the new ones are fully split and should not have the same cracking issues. Everything else seems very solid and durable. Keep it covered and it will not rust out like a steel grill where the metal is exposed to extreme heat. The size is very comparable to the Akorn. Just under 21" for the lower grid and 20" for the second grid. Ignore the 24" BS. The size is odd from a BGE/KJ perspective, but not that odd. CGS has a spider and stones for it (many stone deflector options from various vendors). There is a Kick Ash basket that fits. There are raised grates that fit etc. and any accessories that don't require the exact diameter will work on it including all the major controllers and things of that nature. Is the 2017 Big Joe a better grill? Yes. Do I wish I spent 3x the price so I could have the improvements? Not a chance. The PB will cook as well as any other ceramic Kamado. Functionally it's dual layer is not as slick as divide and conquer and it doesn't have a single finger stop anywhere hinge, but those are luxuries. If spending $500-$1000 more is no big deal for you, look at the KJ, Primo, or BGE lines. If you only want to (or can) spend so much on a grill, I think the PB is a great buy at its price point. Same factory as Vision and Grilla and others so look around for deals on those as well.
  14. 2 points
    Please tell me there is footage of this somewhere. Please tell me there is footage of this somewhere. Please tell me... lol
  15. 2 points
    DH, That would be a nice knife to restore to use regardless of it's actually quality. The sentimental value and emotional connection far outweigh what it cost. Every time you use it you will remember your folks used this knife. I would imagine a good knife shop could bring it back to usable condition with out too much cost.
  16. 2 points
    TKOBBQ

    My Akorn bar

    Looks good you did a nice job on it.
  17. 2 points
    TKOBBQ: Thanks for your compliment. It was, and the tournament was a blast! We're already looking for an excuse to have another barbecue, the guys liked it so much. It is definitely a great way to bring people together as well as to bring a little American culinary tradition to some folks who might never experience it unless they came to the States.
  18. 1 point
    paulleve

    Akorn 2 Year Review

    I've had my Akorn for almost two years now, and thought I'd give quick review as to how it's holding up. First some details. I picked up this Akorn for $250 at Walmart in Spring of '15. (It still had a clearance price tag on it from the previous fall/winter.) In the last two years I have lit the grill 186 times. haven't done any low and slow yet, but I have tried lots of different cooks at varying temps. If I had to describe an average cook, it would be at about 400F for around 1 hour. When I keeping close track of charcoal consumption I was averaging 20-23 burns per bag of Royal Oak lump. That is efficient! I live in Massachusetts and keep my Akorn stored on a covered porch. I don't have a cover for the Akorn, but it rarely gets wet where it is located. I store it with all vents closed and keep whatever charcoal is left from the last burn sitting in the fire bowl. The ash bin only gets emptied out after each complete bag of lump is burned. Worthwhile Additions: Here are four accessories that extend what I am able to cook on the Akorn. Paella Pan - This 15" paella pan fits inside the Akorn and allows the lid to close completely. Making paella from scratch is about a 90 minute project, but it's a lot of fun to hang out with friends while cooking it! Cast Iron Pans - I have various sizes that get used regularly. Pies, pot pies, and cobblers all come out great in the pan shown above, while I use slightly smaller ones to grill up peppers and onions while chicken or steak is cooking. Cast Iron Griddle - This Lodge is reversible and can easily accommodate four smash burgers at a time. The accessory rack can also be installed while the griddle is in place so buns can be toasted. Cast Iron Wok - This Mr. BBQ Cast Iron Wok is great for putting a serious sear on vegies! On the bottom rack it's easy to hit temps of 650-700F, which causes vegetables to sear rather than steaming. The result is food that tastes like it comes from a Chinese restaurant. Durability: It seems like every review of the Akorn questions its durability. Here are some pics showing what mine looks like after two years and almost 200 burns: Yup, that's an ash pan with shining enamel after two years of solid use! The original finish is completely intact. The fire bowl has most of its original enamel intact. There is a little rippling toward the bottom where the fire burns hottest, and light rust is visible where the standoffs are welded to the bowl. This is the interior of the Akorn with the fire bowl removed and ash pan installed. That lighter colored ring is where Akorns tend to rust out. If water gets in that small lip will keep it sitting there. The only actual signs of corrosion are found on the bottom tray. (Rain and snow sometimes does accumulate there.) In terms of durability, this Akorn is going strong! The only part that I may replace in the next year is the charcoal grate which has warped due to heat. (It hasn't changed much since I noticed the warping last year.) Other than that, the Akorn is holding up great!
  19. 1 point
    keeperovdeflame

    Rehandleing a kitchen knife.

    I would say keep it here, seems like a number of folks are interested and IMO to move it would be confusing.
  20. 1 point
    prowe

    Just the best beef ribs EVER!

    Very nice. But keep the light on. We will be dropping by next time I smell beef ribs cooking south east.
  21. 1 point
    J-Do

    Just the best beef ribs EVER!

    Looking good, Ben! Sent from my Nexus 6 using Tapatalk
  22. 1 point
    Garvinque

    Just the best beef ribs EVER!

    Nice job! Don't think the little one wanted the veggies Garvin
  23. 1 point
    loochie

    Just the best beef ribs EVER!

    Nice! Sent from my Nexus 6 using Tapatalk
  24. 1 point
    K'man

    Akorn Jr.

    Smokin J, Happy Birthday and congratulations on the Jr. Consider this, Jr. vs. ceramic of same size...less than 1/3rd the cost, approx. 1/3rd the weight. No loss in efficiency in fact maybe even more versatile in terms of faster temperature changes. Your biggest enemy is rust or burn out but only if you are careless. Even if you bought a new Jr. every 5 years that would mean the heavier and more fragile ceramic has to last 15 years if it doesn't crack to equal the value of your birthday present. Just saying
  25. 1 point
  26. 1 point
    Cgriller64

    Coleman Stove- Need help please!

    Based on the box you have a 425 E series. http://www.campingblogger.net/news/new-toy-40-year-old-coleman-stove.html you can YouTube 425E Coleman stove and find a few videos on it.
  27. 1 point
    Cgriller64

    Speaking of Pepper Stout Beef

    DH when you produce it, Chuckies Nightmare is more likena dream
  28. 1 point
    Bunz

    2017 KJBJ lots of pics on page 2)

    Should go together pretty quick, only sticky part is lifting the Joe into the stand. I lifted mine while my wife held the stand in place and my 6-year old had my phone to call my cousin who lives 4-blocks away, just in case things went to hell....[emoji23][emoji23][emoji23][emoji23] Enjoy!
  29. 1 point
    KJ's don't require much assembly so y'all will have that thing fired up in no time. Enjoy it!
  30. 1 point
    Michaelf48

    2017 KJBJ lots of pics on page 2)

    Bobby is a pretty awesome guy. His word is as good as gold. Hard to find that quality character trait in many people these days. Sent from my SM-G900V using Tapatalk
  31. 1 point
    Sent from my iPhone using Tapatalk
  32. 1 point
    Cgriller64

    Speaking of Pepper Stout Beef

    The return of Chuckie Number ....?
  33. 1 point
    Ben S

    Can Anybody Identify this Knife?

    I could make a handle, sharpen, and polish the blade.
  34. 1 point
    LargeRedJoe

    Question about smoking almonds

    Great price on those baskets! I'll have to try Wally world next time. Sent from my iPhone using Tapatalk
  35. 1 point
    Sounds like you need a 2nd akorn you've earned it
  36. 1 point
    Sounds like a fun time but a lot of work.
  37. 1 point
    Thanks' for sharing and I also enjoy T-roy cooks channel and those briskets and ribs all looked good to me! Justin your channel will be as big or bigger sooner than later for sure!!! Garvin-(Scott Roberts)youtube
  38. 1 point
    Update: I also got a gasket for the bottom half and on the ash pan. I had it there before just wanted to replace it as it was showing its age (almost 2 years). I fired up the grill to run a smoke test and when I closed it off it was fairly tight except... the top damper. It still snuffed the fire pretty quick so I don't think it will be a problem. Reseasoned the grill and now have it fired up to bake it in. Hopefully it'll maintain a temp and I'll have more good news.
  39. 1 point
    ckreef

    Greetings from Tel Aviv, Israel

    Welcome to Kamado Guru.
  40. 1 point
    Welcome from Washington. Not the Washington with all the politicians. We're on the other coast.
  41. 1 point
    afingerhut

    Burgers: Grill Grates or Cast Iron?

    I have found that my grill grates don't retain enough heat to get a good sear on both sides of a steak, and if I try to raise the temp I will start getting grease fires on the surface. I don't have a cast iron griddle but have used a skillet and preferred the results. I'm very interested in the soapstone as it can get hotter than cast iron and doesn't require constant reseasoning. Only problem is the $$$$
  42. 1 point
    cschaaf

    Probe Storage recommendations?

    I found these a while back and just got around to printing some: http://www.thingiverse.com/thing:1962968 I think they will work great. They snap together tightly and it felt like I would break them before I'd be able to pull them apart. So they will hold easily in storage. The faces of my print are pretty ugly, I used a raft. I'm still learning 3D printing and don't have much luck printing without a raft. They'd look much cleaner if I didn't use the raft. I may have to tweak the design a bit as my probes are no longer bent at 90-degrees; they won't go in the probe port on the KK at 90-degrees, so I have to straighten them a bit. I will also have to tweak the design for my thermocouples, the tube that holds the probe doesn't have a large enough inner diameter to push in the thermocouples.
  43. 1 point
    Tarheel

    Body Fat

    Interesting article in today's WSJ about the different types of body fat. https://www.wsj.com/articles/stop-freaking-out-about-body-fat-1487353210?tesla=y
  44. 1 point
    Garvinque

    Hello from Tennessee

    Welcome to the Guru! The Akorn section of this forum has plenty of tips for you to digest, as stated above get a diffuser for low and slow cooks and indirect also. Char-Griller stone or Weber charcoal grate with a good pizza stone will work for you. Good luck and post plenty of pictures, Garvin
  45. 1 point
    Michaelf48

    Hello from Tennessee

    Hello and welcome. I am just down the road from you. I live in Trenton Georgia and use a kamado joe big joe and junior. Lots of good cooks ahead of you. Sent from my SM-G900V using Tapatalk
  46. 1 point
    jrow17

    Hello from Tennessee

    Welcome aboard!!
  47. 1 point
    JonK67

    Hello from Tennessee

    Welcome, I'm near Nashville neighbor, i started with the Kamado Cookbook by Fred Thompson. It explains how to cook on the kamado, direct, indirect, etc. I would suggest looking at getting a ceramic deflector plate for indirect cooking for slow cooks (most of mine are) and a curved electric fire starter. The next most useful thing I invested in was a thermoworks remote thermometer for thick meat cooks, brisket, boston butt, etc. Have fun, I can't seem to ruin anything on this smoker, unlike my barrel smoker that would flare up w/o my knowing and burn the meat.
  48. 1 point
    bosco

    Smoker Pot and Good vs Bad Smoke

    I doubt I am that but I just despise strong smoke profiles. I get wicked heartburn for one and two it is to overpowering. When I eat BBQ and I can taste the creosote flavour that grosses me out too. I am open to all foods just picky on certain things. when I eat off of an offset I really get indigestion/heartburn. I find too much smoke profile just kicks my as s. That's why peach and oak are my go to woods now as they are more subtle.
  49. 1 point
  50. 1 point
    13 hours on the Akorn. Let it rest 1/2 hour and dug in... 3 kids and the wife loved it. Had some homemade mac-n-cheese with it along with some dipping sauces I made. Consensus was that the meat flavor stood on it's own and didn't need any extra sauce. Next time I'll try to remember and take some pics along the way and I'll start it the night before.
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