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Showing content with the highest reputation on 03/11/2017 in all areas

  1. Mr Cue

    Our Food Trailer

    Thanks again! We had our first night out last night and I must admit it was nowhere near as smooth as I would have liked it to go; we had 96 preorders from local business to start off with and had an issue with our new gas cylinders. Quick thinking on my part took care of the gas problem but there was nothing I could do about the lost time. We ended up putting those orders out a hour late and only had two real complaints; they both said their Italian sausages were undercooked but I know they weren't because I braised them to 160°F the day before and put them in cold storage to sear and serve. I'm guessing the color wasn't what they were expecting inside. The only other issue we had was a few people had items they didn't get but paid for; we were meticulous in making sure every order was sent so I can only be led to believe someone was either dishonest and took someone else's food or it got passed out wrong. I have to see what sort of damage control I got to do there once I get to work this afternoon. On the bright side, we made enough to cover the groceries, pay the help, and put a few bones in our pockets. I am not used to failure, I want perfection; this put a lot into perspective for us in terms of where we are and where we need to be. We are close but still a little off of my expectations. A hour in and running behind I really started to question whether or not we would be successful. Looking back, we put out 96 orders of cooked to order food in under 3 hours and only had 2 serious complaints (undercooked food is always a major to me). I think we did ok for a couple of guys who've never cooked in a restaurant let alone to order for so many in such a short window. I'll say we did alright.
    5 points
  2. Fairly easy to do, a box of Kosher Salt and your favorite wood. In this recipe I used Cherry and Mesquite. We don't like a over powering smoke taste. Need to get rid of the clumps, a wisk works good. I'll share this with rest of the family, it's great as a finishing salt on baked potatoes, salads and about anything you would add salt to.
    4 points
  3. Pequod

    The Fat Man Is In The House

    First cook done and awesome. Also first spin of the OctoForks. LOVE the glaze produced by the self-basting effect. No sauce added in these pics.
    4 points
  4. bosco

    Brioche buns

    I ate a burger last week that was really ok but the bun had me spinning. I figured it was a brioche by its shine. Anyways today I decided to try my hand at making them and did pretty good. I need to work on my egg wash as it was a bit yokey and didnt stay attached all that well. But it so far so good. They look about perfect for a first timer
    4 points
  5. Kamado Guru Frequently Asked Questions Greetings Gurus... I’d like to start this document to answer some of the most frequently asked questions that appear on this group... with my own bias of course! These questions, when posted to a group like this, do NOT come with a single and agreed-upon answer. Most of the questions that appear here have answers that are based on the opinions and demographics of whoever is providing the answer, so here are mine: Question: Which size kamado grill should I buy as my first grill? Answer: You should buy the mid-size or the 18” diameter grill model as your first grill. Why? Because you can do about everything you would ever want to do on this size. Sure... there are some instances where a bigger grill is better but there is also a work around for about any situation you might come across. People are going to tell you to that it’s better to have too much space than not enough. If you believe that then go ahead and buy the larger grill. I cook a LOT of food on the grill. I cook on my grills frequently. I cook on my grills a lot more than the average person does. I cook a much wider variety of food on my grills than most people do. My 18” Kamado Joe Classic is my go-to grill. If I could only have ONE grill, THAT is the one I would want. For most of my cooks, the bigger grill takes longer to stabilize and is just an overkill for the task. Question: I am going to buy a kamado grill. Which brand should I buy? Answer: If you ask this question in a forum like this, what you will get is an answer from everyone who says to buy whatever brand it is that they own. The first question you need to ask is the one above. Decide which grill size you want to buy and then buy the most expensive one your budget will allow. Typically, you get what you pay for. If it comes down to $100-$150 variation in price between two competitors, look at the features that are included with the grill and see which one suits your needs the best. Once you have an idea of what you have to choose from, go to the company website and use their dealer locators to find a place close to you where you can go physically see the grill. You want to be able to put your hands on it and see the build quality and see the differences between one grill and the next. You may have to go to more than one location to see the various brands you have to chose from. If your dealer carries more than one brand that you are considering, don’t hesitate to ask them for their advice so you can compare it with any advice you have already received. Support your local dealer! Question: What are the ‘must-have’ accessories for kamado grilling? Answer: 1. You need the ability to cook over direct AND indirect heat. If your kamado grill does not include a heat deflector kit for indirect cooking, that is a must-have item. 2. You need a decent quality instant-read digital thermometer. Meat is cooked to specific internal temperatures. It is NOT properly cooked for a specific time at a specific temperature. There are a LOT of other wonderful accessories for kamado grilling, but these two are the only must-have items. Let your cooking experinece determine what accessories you want. Don’t buy anything before you realize if or why you need it. Question: What’s the best charcoal for kamado grilling? Answer: Hardwood lump charcoal. There are a lot of brands to choose from. I have personally used about 10 different brands and cooked successfully on all of it. I think some brands are better than others and I have my own favorite brand. My suggestion to YOU is to buy what is convenient for you to start with and learn how to use it and control your grill with it. Once you have mastered the operation of the grill, experiment with different charcoal brands. In order to really evaluate a brand of charcoal effectively, you will need to cook with 3 to 5 consecutive bags of it to get a good feel for how it behaves in your grill environment. You can’t get a ‘feel’ for how good or bad a charcoal brand is by using a single or even a partial bag of it. There are always consistency variations from one bag to the next, even within the same brand. A good cook has his/her preferences in charcoal but a good cook will produce good food on any charcoal. Question: I have my new kamado grill! What’s the first thing I should cook on it? Answer: Nothing! If you are new to kamado grilling, there are a couple steps you should take BEFORE putting any food on your grill. There is a small learning curve associated with controlling the temperatures inside a kamado grill. And controlling the temperature inside the grill is a fundamental learning procedure you need to MASTER as quickly as possible. Once this process is mastered, you can cook anything you like at any time. Your first task as a kamado owner should be to fill the firebox with charcoal, light that charcoal, insert the heat deflector and grill grates and stabilize your grill at 250°F without the help of any electronic gadgetry. In order to do this you should use one or two fire starters and bury them in the charcoal bed as deep as possible. Light them and let them burn with the lid fully open on the kamado grill for 10 minutes. Once that 10 minutes has passed, install the heat deflectors and grill grates and close the dome lid. Open your bottom vent to about 25% and open the top vent about 50%. DO NOT open the dome lid during this process. When your dome temperature reaches about 175°F, close the top vent to about 25% and let the temperature continue to rise. When it reaches 200°F, close the top vent a little more. Do this again at 225°F. If the temperature STOPS climbing before you hit 250°F, open the top vent back up a little more. Once your grill gets stable at 250°F, let it sit untouched and see if the temperature changes. If it goes for 20-30 minutes without going up or down, you have been successful. It’s not uncommon for the temperature to swing a little at this stage. Your ceramics are still absorbing heat. If you need to increase the heat inside your grill you will open the vents a little more to increase the airflow through the grill. If you need to cool things down, you will close the vents to decrease the airflow through the grill. Once the grill has gotten to temperature, it takes a while for vent changes to be noticed on the thermometer. It can take 20-30 minutes to see a temperature change sometimes. It’s more important to NOT overshoot your target temperature. If you do, don’t fret. If you catch it quickly it’s easy to bring the temp back down. If you do not catch it quickly it can take quite a while to cool the ceramics back down to your target temp. This process takes practice and you should practice it a few times to master the technique. Ceramic kamado grill stabilize and hold their temperature VERY WELL without any help in optimal conditions. The one condition that creates problems with stabilizing the temperature is wind. If you have windy conditions, you need to try to block wind from entering the lower vent of your kamado as much as possible. Question: Now that I know how important it is to understand how to control the temperature on my grill, what should I cook first? Answer: A Boston Butt I always recommend a boston butt as a first cook for a lot of reasons. This process teaches you several other important aspects of kamado cooking. A boston butt is a very forgiving piece of meat and it’s really hard to mess it up if you pay attention to a few simple things. Patience is one of those things. The meat will be ready when it’s ready and not before. This process also teaches you good lessons in how to control the temperature and stabilize your grill. You will quickly see exactly how stable a ceramic kamado can be. Question: Where should I measure the temperature inside my grill? Answer: It doesn’t really matter on a kamado grill. Your kamado grill comes with a dome thermometer. It’s perfectly capable of providing you with temperature readings that will get you through any cook you wish to do. Question: I didn’t believe the previous question and answer so I bought a digital thermometer system. When I put the pit probe inside my grill, it does not read the same as my dome thermometer. What is wrong? Answer: Two thermometers inside a kamado grill will never or very rarely read the same temperature. Which one is right? Chances are both of them are right. Since you have made the decision to try to chase precision and perfection in your temperature readings, you will be constantly perplexed by this question. A temperature probe that is too close to the meat on the grill will not read an accurate pit temperature. A temperature probe that is placed too close to the outer edge of a grill when the heat deflectors are in use will not read an accurate temperature. A temperature probe that is placed too close to the heat deflector will not read an accurate pit temperature. A temperature probe that is placed in a grill where a heat deflector is not in use will will not read an accurate temperature. If you can’t get an accurate pit temperature with a digital pit probe unless a bunch of these conditions are met, why own one? See the previous question and answer. The best results I have gotten with digital pit probes is to place them about 2 to 2.5 inches above the meat right in the center of the grill space. This usually requires clipping the probe onto a skewer or some other object that is stuck into the meat. The question always comes up about grate temp vs dome temp. There is a variation in some cases but it’s insignificant. When cooking with a heat deflector the grate vs dome temperature variation is not enough to worry about. It will not change the dynamics of your cook. More to come...
    3 points
  6. Pequod

    The Fat Man Is In The House

    Haven't been on here in awhile. Real life's been creeping into my free time and social media is getting the short end of the stick. So I'll just leave y'all with this and check in in another month or so.
    3 points
  7. @Williams-Sonoma, a "special sale" on the Wusthof Ikon Damascus steel 8" chef's knife with Thuya wood handle-- Was $2500. Special sale price $1999.95. Order yours while supplies last!!!
    3 points
  8. Cgriller64

    Pheasant Cacciatore

    For those of you who never had pheasant it taste just like chicken. This one was a farm raised bird so it really does taste like chicken just with a little richer flavor. Perfect for the rustic Cacciatore sauce. The porcini and crimini mushrooms along with the pancetta pair very nicely with pheasant. Quartered and rubbed with Italian herbs Thrown on the grill Got some smoke Got some char Ooops almost too much char Pulled the pheasant and reset the vents and reconfigured the Joe to finish the dish. Whipped up the Cacciatore sauce. Placed the pheasant in the sauce and closed the grill without the pan lid so the sauce could get some of the smoke flavor. Served on a bed of garlic Parmesan mashed potatoes. Mangiare Thanks for taking a peek
    3 points
  9. The folks that buy that knife spring for the organic artisanal free range $4 bunch of celery.
    3 points
  10. Pequod

    The Fat Man Is In The House

    Better sunlight for the boys this AM.
    3 points
  11. I will let everyone know how it turns out next week. Friday has become homeade pizza on the kamado night. As far as the pizza goes, it's delicious. Just had the paper issue. Here is a picture of the first pizza i made that i managed to get the paper off from two weeks ago. Classic pepperoni.
    3 points
  12. Pequod

    The Fat Man Is In The House

    Fat Man and Little Boy are together at last! Little Boy is searing some sous vide steaks for my burley moving crew as payment for their good work.
    3 points
  13. Awright, awright...a few more . Lighting is a bit poor, but crate is off and getting ready to roll it off the pallet. It's now in my garage until Burley Hurley (my daughter's boyfriend) and the gang help me roll it to the back yard tomorrow. There's a small slope involved and this thing weighs 800 lbs with all the stainless removed, so need some help there. I was hoping to perfectly match my 23 based on pics Dennis sent. Awkward angle, but I'm holding the top cap of the 32 up to my 23. Looks like a perfect match. Pics of Fat Man and Little Boy side by side tomorrow.
    3 points
  14. Didn't have time to fire up the Joe, so I made this inside. The family loved it. Was surprisingly moist. Not as moist as a kamado chicken, but the best indoor chicken I have made. Served it with cauliflower rice with cilantro and lime juice in it. I got the method/recipe for the chicken from Americas Test Kitchen. I think the key was preheating the cast iron skillet to 500* in the oven prior to cooking the chicken. Thanks for looking. Link to chicken recipe: https://www.americastestkitchen.com/episode/525-cast-iron-staples
    2 points
  15. Brined these for about four hours, then seared on my CI griddle. Finished direct on the extender rack. Probably the most moist chicken breasts I have ever done. Used Dizzy Pig "Swamp Venom" rub on one, lime cilantro on the other two. I was really happy with this technique, still learning what all the griddle can be used for.
    2 points
  16. Spun

    Spun'up in Vail AZ

    Three different doughs, lots of toppings, great time and loved by all.
    2 points
  17. Big Dawg

    Our Food Trailer

    Hey Mr. Cue...congrats on opening night; sounds like it went pretty well to me! Please don't let your partner or yourself get hung up on the 2 clients that were dissatisfied. If you only ended up with 2 that were not happy from a total of 96, that's still around a 95% satisfaction rate. Coming from a person who owned a franchise dealing with the public, and who constantly was striving for a 100% satisfaction rate, there are always going to be people who aren't happy with your service. What I finally had to realize was that some people just DON"T WANT to be satisfied! Their personalities are such that you can never do enough to make them happy...it's just who they are. As long as you stay true to your standards and beliefs, and treat people the same way you would want yourself or your family to be treated, the business will be successful. Keep moving forward and learning as you go along...I wish you the best and hope your success goes beyond whatever your imagination holds right now! Good Luck!
    2 points
  18. I used Pit Mitts for years and really liked them. Then I found these Blue Fire Kevlar / Nomex gloves. They are rated to 932 degrees and meet all the specifications for the gloves firemen wear. I regularly pick up screaming hot grates and cast iron pans, touching the sides and bottoms as I carry them to the kitchen. With my pit mitts I had to plan for a bail out spot if the pan got too hot to handle. With these Blue Fire gloves, honestly, that has never been a problem. If you pick up a hot grate you can get orange marks on the blue outer covering, but it does not limit the gloves effectiveness in any way. A buddy of mine says he use them to weld. Best pair of gloves I have ever used. You can get them on Amazon.
    2 points
  19. lol, imagine how good a job that 2k knife would do chopping a 99 cent bunch of celery
    2 points
  20. For that price I can pay someone to teach me how to forge... wait, the semester long class @ MassArt with a Master bladesmith is 1/2 that price...
    2 points
  21. Mr Cue

    Our Food Trailer

    That's what I told my business partner. He was all tore up over this guy harassing him over the sausage. I guess the guy sent him a few messages like " WTF, you're an hour late and my sausage is raw!" and "You're not making a good impression!". We offered to bring him two fresh sausages and he declined, said he threw the undercooked one away and was not impressed. There is just no reasoning with someone like that and I just let it roll off my back.
    2 points
  22. This was so delicious. I double ground chuck roast and mixed in dizzy dust and formed 6oz. patties. Made home made brioche buns buns and fresh cut fries. Cooked the fries in the acty fry and made the burgers with my home made smoked cheddar cheeese. This was was the best burger I can remember ever... but I think I can still get it better
    2 points
  23. Well it looks like you can do it all over again on Tuesday. NorEaster coming! Sent from my iPhone using Tapatalk
    2 points
  24. Can't explain it but I love doing a low n slow on a snowy day. Others talk bout grilling seasons. Smh.
    2 points
  25. For a steak that looks that good I would have also made a road trip to help move it. Not gonna lie, I may have moved it into the bed of my pick up. But hey, could ya blame me? jk... of course.
    2 points
  26. Ingredients: Meat: 3 to 4 lbs. of good quality Chuck Roast Hot sauce (I used Tapatio) Steak Seasoning (I used Kirkland) Ground coriander Ground chipotle pepper Veggies & Broth: Two green bell peppers (Chopped) One red bell peppers (Chopped) One yellow bell peppers (Chopped) 1 large red onion (Chopped) 1 large brown or yellow onion (Chopped) 1 large jalapeño (Diced) 1/4 cup of Worcestershire sauce 12 oz. of Guinness Extra Stout (or any good dark beer) Directions: Take meat and Sprinkle with hot sauce and rubbed down for even coverage. Now rub with steak seasoning, ground coriander and chipotle pepper for even coverage and to taste. Wrap up in plastic wrap and let rest in the fridge a minimum of 4 hours. (8 is better) Once rested, set up your kamado for indirect cooking and preheat to 250. Add a chunk of your favorite smoke wood and place meat on grill. Let it cook until the I.T. is 165 degrees. While the meat is cooking, cut up your veggies and place them in an aluminum chafing pan. Pour the Worcestershire sauce and the beer over the veggies. (You can add more chipotle powder to the veggies if you like) Once the meat I.T. has reached 165, remove it from the grill and place it in the pan on top of the veggies and tightly cover with aluminum foil. Return the chafing pan to your kamado and bump up the temperature to 325 to 350. Cook this until the meat I.T. has reached 210 degrees. Now remove the chafing pan from the kamado and remove the foil. Do a loose pull of the meat being very careful not to splash the hot liquid on yourself. Once you’re done pulling return the chafing pan to the kamado to reduce the liquid to your desired level. (I like mine fairly thick) Once the liquid reaches your desired level remove it from the kamado. Pull any larger pieces of meat to your desired size and it’s ready to use. (Step by step pictures of this process are below) I originally posted this cook as Chucky’s Nightmare. I have decided to post it as a recipe as well. I got the inspiration for this from “The Wolfe Pit” but since I wanted mine for Tacos I switched up a few ingredients. Start with a good Chuck Roast. Here are the rub ingredients. (Note: I would’ve used Cummin but I was out so I used Coriander instead. It turned out so good I’m not sure if I’ll change it.) My Chuck Roast was huge (6.3 lbs.) so I cut it in half. Rubbed it down with some hot sauce. Now with the steak seasoning, ground coriander and ground chipotle chili pepper. (I just eyeballed it) Wrap this up and rest a minimum of 4 hours. (Overnight would be better) Light up the kamado. Throw on the chuck once it reaches temperature (250) with some wood chunks. (I used Mesquite) Here are veggies to I used. Once I had chopped up the veggies I sprinkled on 1 tsp. of ground chipotle chili pepper. Then I poured in 1/4 cup of Worcestershire Sauce and 1 Stockyard Oatmeal Stout. (Guinness is used a lot but any dark beer will do) After the chuck roast had reached and internal temperature of 165 I placed it on the bed of veggies. I then covered the pan with foil and placed it back on the kamado along with some appetizers. I cranked up the temp to 325 and let it cook for another 2 hours. After 2 hours the IT was 209 so I removed the foil. And pulled it apart and let it cook for another hour to reduce the liquids. Here it is ready to eat. I warmed up some tortillas and proceeded to make tacos. And enjoyed them with a Stockyard Oatmeal Stout. Due to the Tapatio and chipotle powder the meat had a bit of a kick. As we ate our tacos my wife gave it a "this is awesome" comment. Now to understand exactly what that means you have to remember that she doesn't like red meat. (Or so she thinks) Every time I buy beef she asks me why. So if she said it was "awesome" you have to believe it.
    1 point
  27. Hey everyone, Got the Jr. Yesterday and used ckreef's diffuser setup to do a 5.35 lb chicken on it. (Kroger had the Perdue chicken at 99 cents/pound) Used a small 7up can and discarded some of it out and put in apple juice to give it more sugar. Thyme, salt and pepper, garlic powder, onion powder were used as a rub and even threw in a piece of orange with the can to give it some more flavor. Took about 1.6 hrs to cook (digital probe temp showed ~176 at all 4 points on the chicken) with doing butter basting twice at the half way mark and just prior to the end. Even put in 2 russet potatoes to boot! [emoji3] Amazing turnout I think and my belly agrees! Cheers! No leaks on the Akorn Jr. Without any mods done btw
    1 point
  28. Lol dee bought it home so I added some beetroot the brioche buns top it of .have to make some Outback Kamado Bar and Grill
    1 point
  29. Nicely done looks so tasty I like it yum Outback Kamado Bar and Grill
    1 point
  30. Spun

    Spun'up in Vail AZ

    Doing some pizza tonight. I want to try out the Astrogril cast pizza Iron I picked up from the 50s... perfect fit in the Sazco genie size. Have not done that yet, so I have two Sazco going and trying Reef's Dough Recipes... this crust. Very watery when I mixed so I added until it got where I wanted. Have a few folks coming over, so either this turns out good or we eat the smoked pork loins from 2 days ago :).
    1 point
  31. Thank you for this post. I finally did one last week. It was fabulous!
    1 point
  32. There is one question missing: "How do I convince my wife that I need another kamado?"
    1 point
  33. Looks fantastic. Love ATK.
    1 point
  34. Beermachine

    Our Food Trailer

    Keep up the good work. You will master it in no time and be making some nice $$.
    1 point
  35. I forgot to add, it comes with a sharpening stone, oil for the handle, and a presentation box. Woweee!!
    1 point
  36. dsarcher

    My best burger ... ever

    Awesome looking burger. I have made homemade buns twice and it does take a great burger to the next level.
    1 point
  37. Good looking Chicken and Rice and I saw that episode, love ATK! Garvin
    1 point
  38. crust on those bones look tasty, i share your love of cooking in the snow. not sure why it is so rewarding, but for some reason it is. nice one ben.
    1 point
  39. Those beef ribs look legit Ben. Keep it up.
    1 point
  40. Lol, yesterday I said "when it's crazy windy, it's time for low n slow".
    1 point
  41. I was going to ask the wax paper question but I see you've figured it out. Please try again with parchment and let us know what you think. Parchment will never stick.
    1 point
  42. Ok I have to ask....are you sure it was silicone-impregnated parchment paper and not something with a wax coating? I've never seen parchment stick to dough. Burn up, for sure, but never stick. Sent from my iPhone using Tapatalk
    1 point
  43. bcrgrill

    Instant Pot

    You won't find one.............two different criteria involved. Canning needs a large volume & cooking stuff not so much. There is no market for a canning cooker that only holds 3-4 1/2 pint jars! Canning, also, requires various pressures from 5 to 15 lbs., not sure the "pots" have variable pressures -- just one or two "set" ones (that is the point of them, safety, and simplicity. A canning cooker will have to be baby-set & constantly monitored).
    1 point
  44. I do do the opposite, same idea, but I like the screw/pivot point infront, this way gravity holds your setting
    1 point
  45. There has been several discussions on this topic, I added a lock washer to all 3 of my kamados and it fixed the problem. Here is a link to the thread
    1 point
  46. Shortyque

    Smoked chuck roast

    So I've been wanting so badly to try a chuck roast on the Joe instead of the crockpot, and the post by wb.tarleton a few weeks ago just pushed me over the edge. Seasoned up a chuck this morning with Dizzy Pig "Swamp Venom" rub. Here we are after smoking for several hours. I've just put it in the pan with a beef broth and coffee mixture, ready to put the foil over. And here is the finished product after a total of 7 hours. The onions got a little mushy, next time we'll wait a few hours before adding them. Put in a bun with horseradish mustard, smoked mozarella cheese, sauteed peppers. Wow! The subtle smoke flavor, the sweet heat of the rub, and the astounding moistness made this a winner. Thanks wb.tarleton for the inspiration.
    1 point
  47. Aussie Joe

    Our Food Trailer

    Looking good mate great set up Outback Kamado Bar and Grill
    1 point
  48. I put my x rack in the top position then deflectors then spacer then pizza stone Outback Kamado Bar and Grill
    1 point
  49. Nice steaks Mg. You'll be a happy camper with Jr. It's pretty easy to cook for four depending on what you're grilling. I've posted these photos before but here's a great way to cook ribs if you like dry rub
    1 point
  50. I've been talking up the Kamado life to my friends for several years now including @satkizzle and they've been coming around. My other buddy Bobby was waiting for a really good deal before making a move. Well, he was getting electrical work done and the electrician apparently just bought a BGE recently and handed this guy down. Maybe a new handle will appear in the KG forums soon. First cook was some sausage and potatoes. Pretty good work.
    1 point
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