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Showing content with the highest reputation on 06/13/2017 in all areas

  1. 6 points
    Kahuna144

    Grad Party Cook

    Did 8 pork butts over the weekend for a graduation party along with grilled Ceasar salad. Started Friday afternoon and finished Sunday morning. I was pleased with how it all turned out, even had some people ask me who the catering company was.
  2. 4 points
    Bgosnell151

    Surf and Turf

    I decided to go with a surf and turf dinner. Here is everything don on the KJ. Everything turned out awesome, except the baked potato was delayed a bit. Rockin my KJ Classic II
  3. 4 points
    I hear about the Summit looking too much like the kettle all the time. Some people (even in bbq circles) think it's actually a Performer that Weber is price gouging on. It's definitely too close. I told Weber this when they contacted me about my opinion of the Summit and they said they have never heard that...which surprises me since I hear it every single week. In truth, the design is similar but it's not even close to the same. That said, anybody who us used to a ceramic is not going to be impressed by the feel of it because everything is lighter. What Weber told me is the design they were going for was something that looked different but still felt like it belonged in the Weber family. I think they accomplished that but no matter how much I enjoy the Summit and think it's great from a functional perspective, you can't make a $2K grill that reminds people of a $349 grill and not expect to have problems convincing people it's worth it.
  4. 4 points
    This morning my breakfast was an experimental pizza in my quest. And yes, this post is not cooking in the kamado, but it would work just as well. I usually only make one personal sized pizza anyway, so my pizza today is very typical. After reading some of the posts and a video on this forum, I put my cast iron pan in the oven to preheat with the oven, and prepared the crust and toppings ready to finish prep on the hot pan. When the oven and pan were at temp (450) I removed the cast iron pan and assembled my pizza on it, which started the crust cooking as well. Put back in oven to cook for 10 minutes, and I'm hooked on this process! The crust was crisp and tender, and I had it piled a bit with mixed onions, olives, peppercini, mushrooms, and Italian sausage. I'm happy, and I can stop obsessing with every day pizza...or not.
  5. 3 points
    VANCE

    Been awhile since I've been around

    Thin sliced pork chops tonight. ****edit If this in the wrong forum, my apologies, please move it to the correct forum
  6. 3 points
    A friend invited us to go trout fishing today. Rumor has it there is fish to be caught here. I'll be the judge of that. Rumor confirmed. Cleaned and seasoned. Ready for the grill. Grilled to flakey deliciousness. A little squeeze of lemon and dinner is served. Thanks for taking a peek.
  7. 3 points
    ckreef

    Kick ash basket

    I'm going to disagree with you @CeramicChef. You're currently cooking on kamados with ash baskets @Beerbelly I have a 2k and a 3k kamado and they came with ash baskets. Most Kamado's come with a lump plate that has holes drilled in it. That has inherent problems with those holes clogging during a cook which at times can cause air flow problems. The kickashbasket eliminates that problem. Most people who buy them think they are well worth the money for nothing more than the increased air flow. Then you also get the added benefit of ease of cleaning. It's just a good product that solves issues and makes your kamado easier. Most temperature issues are air flow issues not your lump.
  8. 3 points
    Kahuna144

    Grad Party Cook

    The grilled romaine and beverages [emoji2] Sent from my SM-G920V using Tapatalk
  9. 3 points
    SmallBBQr

    Komodo kamado Forever ruined us

    Like you've all mentioned, we RARELY go to restaurants any more...usually just a setup for disappointment now (unless it's Asian foods and a few other specific dishes - there are some flavors I just can't nail at home.) We can buy better quality product, better wines to match etc, and still spend less and make a superior dish. But that said, I think you guys are all selling yourself short, no? Do you really just think it's just your kamados improving things so much? I think not... While I LOVE cooking on my keg (and it certainly makes some things much easier and cooks a better quality end product for the most part), I find that it's just my overall skills that have improved immensely over the last 4-5 years...and I don't know why, but getting a kamado seemed to almost be the tipping point for both BBQ and many other things cooking related. What came first - the whole chicken/egg thing. If you're anything like us, we used to do the restaurant thing a lot (younger, busier etc). Getting a kamado was just part of a larger story - we (probably simultaneously) purchased better pots/pans to get better sears and improve things INSIDE the house too. We purchased better food prep items, we even started purchasing better quality ingredients. Even started watching more cooking shows and emulating good chef techniques, making our own bread/pizza dough, growing some fresh herbs to use...the list goes on and on. You cannot help but become a better cook and push your skills further just by watching all the amazing cooks you see here on the Guru (and many other forums). As an example, we made an impromptu visit to our kids place last night and ended up staying over dinner hour. They had nothing planned at all. Probably would have made a sandwich or Mac/Cheese or something (they are NOT good cooks). They have three kids and NO free time. My son works two jobs. I dug through their freezer and found a couple frozen NY steaks and some frozen pasta (mushroom ravioli). They had some blue cheese and some asparagus in the fridge and some sweet potatoes in the cupboard. I grabbed everything and rush-thawed the steak in some warm water (yeah...I know...it hasn't killed me yet!). Threw some spices/salt/pepper on the steak and some wood chips in some tin foil, and threw the half-thawed steak in the BBQ at 225 degrees to smoke/cook for an hour or so while getting everything else ready....let the steaks hit around mid-rare internally (had to guess - no thermometer at their house). Nuked the sweet potatoes for about 10 minutes in the microwave (until soft) and then sliced them 1/4" thick and fried them in oil until crispy brown with seasoning. Sauteed the asparagus in olive oil and threw on some "Kraft" (sorry) Parmesan cheese. Boiled the frozen pasta. Cranked up the BBQ to 600 and seared the steak for about 1 min per side (came out perfect medium rare with nice dark crust). Sliced up the steaks to plate, mixed the blue cheese with some butter and cream to make a quick sauce, threw some ravioli's on the steak slices, and served it all up. I could NOT have done this a few years back...and now cooking like this is second nature. I had three stunned people (wife + kids) asking where the hell this all came from. From nothing....to NY steak with raviolli in blue cheese sauce with asparagus and crispy sweet potato fries in less than an hour. Fed 4 people a better than restaurant dinner for less than $30... No kamado involved (last night). But have to give credit to kamado cooking because it's kinda where it all began.... I suspect you all have a similar story....
  10. 3 points
    DerHusker

    Miyabi Artisan SG2 Knife Set

    I plan on eventually getting the 5" utility knife along with the slicer. I was pressing my luck a little getting what I got. On a side note, I made some Pico with the paring and santoku knives last night. Wow what a difference they make. It didn't speed up things to much as I was trying to alter my usual cutting method. I also did the standard tomato sharpness tests which took up some time. I dropped a couple against the blade and the tomato barely slows down on it's way into 2 halves. I then tried cutting slices off of one of the halves. This didn't go perfectly at first but after a few tries I altered my technique and was able to cut slices off a free sitting tomato. Using these knives is like using giant scalpels. I'm retraining myself in cutting technique so as not to hurt these knives but more importantly, not to slice off any of my finger parts.
  11. 2 points
    Our own @Mewantkj is making some exquisite hand-made Asian knife handles! I was stoked to add this Nakiri to my collection.. I can't wait to get a couple more knives with his handles on them
  12. 2 points
    Slackster

    Portuguese style piri piri chicken

    We had some friends this weekend so decided to break out the joe for the first time in anger (only managed a few test runs and some standard British style BBQ to date) to try some piri piri spatchcock chicken. Dry brined the chickens with salt, sugar, fresh bay thyme and lemon zest for 24hrs. rubbed with peri peri chicken rub (in my case a Nando's one) and cooked for 45 mins. My aim aim was to cook at 200 - 250C, which I hit at first but struggled to maintain. Had the bottom vent about 2" and top vent just cracked it would happily sit @ 170 but could get it up. Here are the results very tasty!
  13. 2 points
    prowe

    Kick ash basket

    I agree. KAB is overpriced. That said, it's great,, various vendors are clearly not gonna include it in the initial purchase. For the love of all that holy, a heat deflector is not included in most initial purchases. Why would a 3 red party coal basket? ok, I love the KAB. Have one for the keg. Will get one for Big Joe soon. It's overpriced...it is....if you don't appreciate the added value. If you cook kamado quite often, shake some ash, light er up. Added o2 = quicker start up. Don't care what detractors say. This improves light up time...a bit. It's worth it if you kook kamado often. If not, don't bother.
  14. 2 points
    Akorn Gurus - my intention for this post is NOT to start a fight that looks like something you'd see at the monkey pit at the zoo. Rather, I mean to point out some very real differences between the ceramics and the metal kamados. I owned an Akorn briefly a few years back. I was challenged by some good folks who own Akorns to buy one and cook on it. This all came out of the fact that I had less than complimentary about the shoddy workmanship of the Akorn and the amount of retrofitting that had to be done to make the unit serviceable. So, I got an Akorn. Out of the box it was a disaster. So was the second. Finally, the third Akorn turned out to be quite serviceable. I probably cooked on that unit for a month or so before I donated it to a Scout Troop near the house. They still have the unit and while it's showing it's age, it still does a good job, or so I'm told. The reason I got rid of the Akorn is because it really did not fit my style of cooking. I do a lot of low-n-slow cooks. The Akorn is, at least in my experience, more suited for higher temp cooks. Eventually you can get to do a really good job on low-n-slow cooks, but there is a,learning curve. And I didn't want to put in the time to learn. There is a fundamental difference between ceramics and metal kamados ... thermal mass. That's it. Period. And it's that thermal mass that this thread is really dealing with. I've said above to just leave your vents alone. And I mean it. Done go chasing temps. Don't pay any real attention to temp transients, especially with the metal kamados. Temp transients in metal kamados recover much, much quicker than those found in ceramics. The smile reason metal kamados recover much quicker is thermal mass. There isn't any thermal mass to speak of with an Akorn, or Keg. That's decidedly not the case with a ceramic kamado. Ceramic stores heat and dampens down transients. Ceramic doesn't spill heat all that easily. Metal kamados on the other hand, while quite well insulated, can indeed spill heat much easier than does ceramic. I always heat soak my KKs prior to every low-n-slow cook. I also heat soak all my internals, i.e. heat deflectors, baking stones, etc. when I get ready to put on the cook, my vents are set, everything is at temp, I arrange everything, jeat deflectors, etc. as it should be, i put the cook on the grate and button up the KK. That's it until the cook is done or I need to stage the cook. When staging, i open things up, put it on, and button things up again. There are very small temp transients that dissapated over time. With the Akorn, there was nothing to really heat soak. So all you have to do is sent your vents to what you know will yield the temp you want, put things on, and button your Akorn up nice and tight. Yes, there will be temp transients, but leave your vents alone! Things will get back to normal soon enough. That the metals are efficient at spilling heat is evident through this Akorn sections. Akorn cooks chase temps and can't understand what is going on. High teps, low teps, adjusting vent, and the cycle goes on and one. It's until the Akorn cook gets enough experience under their belt that they know to just leave their vents alone that the problem is solved. But nobody discusses the underlying problem, thermal mass. Thermal mass can work for you or against you, especially if you understand the dynamics of heat heat transfer. The Akorn has no real thermal mass. Yes, it is well insulated, but there is no thermal mass. They will cool quickly and get back to your set point temp. Just keep your hands off the vents and sit back, pop the top, and put on some tunes of your choice. Sorry this is so long, but I had to say this for all Akorn cooks. Your Akorn will do exactly what you want it to if you just leave well enough alone. Enjoy your cooks and pop a top for me.
  15. 2 points
    "We suggest you cooking on grill 5-6 times before attempting to smoke to get creosote build up and flavor in the grill. Once you have done so, then you can try smoking at low temperatures. Ok, I hope they meant "season" where they said "flavor." There is something to this. Every grill I've ever owned except 1 ran hot the first 10 cooks until the vents got flavored...I mean "seasoned." lol. We also suggest, when smoking, not to use as much fuel as you do with other grills. The ceramic absorbs heat a lot better and maintains it very well so you can start with low fuel and add charcoal accordingly." Wrong answer! If that's their official response, I'd take it back. They don't know what they are doing. I admit it's surprising because they have always seemed like a company that knows what's up. I have heard about air leaks with the professional series before. I thought they got it all taken care of.
  16. 2 points
    @doodie110 - Home Depot has all kinds of trucks at their disposal. Let them pick up the bad Vision. Let Vision and Home Depot work tis deal out. Let both know that you're not going to jump thru hoops just to get what you should have gotten the first time. If Home Depot and/or Vision don't want to step up and step up in a hurry, call the State Attorney General Office Division of Comsumer Affairs. You can also call the local TV stations and talk to their consumer affairs reporter. Either way, you win. Don't do unnecessary work. You first call should be to Home Depot, not Vision. Home Depot is Vision's agent. Home Depot took your money, not Vision. Think of it this way. You buy a car. There are some defects. Do you call the manufacturer or do you call the dealership? Good luck!
  17. 2 points
    Beerbelly

    Kick ash basket

    I agree, but a $2k grill should come with something like that for the lazy man. Bahaha but I will not harp on it.
  18. 2 points
    CeramicChef

    Cabela's new pellet pooper?

    Windows in lids, huh? Yet another useless "innovation" that's going to add $50 to price. That innovation will get covered in soot and atomized grease in short order and become absolutely useless. Think I'm kidding/wrong? Open the lid of your kamado and look at the walls. Pretty black, huh?
  19. 2 points
    Come guys. Many of us started with probes. Meatheat preaches about them in his meat church.The slow response of the Akorn dome thermometer is IMO assisted by guidance of a grate thermometer. When I went to the Big Joe i put my probes away and just use the dome thermometer. Nice to not rig that stuff for daily grilling but I might for a long low and slow or not. Perhaps one day i will permanently remove the dome thermometer--time will tell. Perhaps not needed and not used by most seasoned Gurus but I think there is enough information here. Even John did videos back in the day where he used temp probes. Now he urges cooking with no thermometer at all once and a while. We all evolve. Basic--Kamado-- Grill Boss--fire bowl full-- lump Fogo-- deflector inverted--meat on low grate--drip pan below--( direct on deflector or air gap??)--dome and grate temps at at 7.5 hours---250--meat reading 350 in bottom inch and getting crisp-- meat probe read the same as grate when put on grate--250--when put in drip pan read 350--finished in the oven Ckreef likes to talk about two cooking environments. A low fire with tight dome settings trapping the heat and smoke. The other is larger dome settings and still getting the same temp but a larger fire because the heat is escaping out of the dome. Obviously there is more air movement and heat moving with the bigger dome settings. What i see happening is a low air flow and a tight top vent that is producing a 250 temp at the outside area where the air is moving around the deflector and the large piece of meat. Below the diffuser it is much hotter especially in the center where the fire is burning. The diffuser is relatively tight to the fire and the drip pan is slowing down any air flow from the center of the diffuser outward under a large piece of brisket. This creates a hot micro environment under the bottom of the brisket. The meat is set on the low grate close to the diffuser and being a large piece of meat it is holding the heat at the center and creating a hot spot. Cooking with the grate set higher allowing more air flow underneath should help. So would spacing the drip pan away from the diffuser so that it did not get as hot and act like an infared burner directly under the center of the brisket.
  20. 2 points
    Don't touch the vents at all. Just leave them where they are. If those vent positions gave you a temp of 250°, they will give you a temp of 250° again. What needs to be said here is that it takes a certain amount of O2 to produce enough heat to register as a specific temp. It's just that simple. When you open your lid, the fire gets an influx of O2 and the fire increases in size. That means more heat is produced. That means an increase in temp. Shut your lid and keep your dadgummed hands off the vents. Shut your lid and walk away. The increased fire will consume all the available (excess) O2 and the fire will subside to a level that will only sustain a 250° temp. Shutting the bottom vent does essentially nothing. Look at how big an area your bottom vent is versus how big an area you have for O2 to enter and feed the fire when you open the lid. If you have your bottom vent open and inch, you might have an area of 1" x 2" or 2 sq in. Compare that with the area when you open the lid. If the kamado has an 18" diameter (9" radius) you have over 254 sq in of surface are through which O2 can enter and affect the fire. That ratio is over 120:1. Do you see why shutting the bottom vent is a fool's gambit? Forget closing the bottom vent. It does as much as spitting on a bonfire. The lesson here is leave your vent alone once temps have been achieved. Leave your vents alone! Temps will stabilize at your pre-opening temps in short order. Just keep your hands off your vents. Get it? Got it? Good! Don't let the perfect damn the very good. Enjoy your cooks.
  21. 2 points
    Chasdev

    Gearing up for another cook!

    It was, and will be. Got a bunch vac sealed and in the deep freeze!
  22. 2 points
    @Mewantkj - I think "Guru by Proxy" might be an appropriate term for your Bride. She knows. we'll just shorten it to Guru. Enjoy!
  23. 2 points
    freddyjbbq

    cook in barrel

    hey y'all, always wanted to try a UDS, so why not? i left it ugly and scavenged as many parts as i could, was on s mission to keep the cost down & i ended up spending about $70. its been a fun project & fun to cook on something different. i did a pork shoulder today & ran the drum with my flameboss & the results were fantastic! i'm going to build a charcoal basket at some point but so far have just been filling the bottom 1/2 of a weber smokey joe & just drop it in there.
  24. 2 points
    ckreef

    cook in barrel

    Will be watching for your whiskey/wine barrel cooker. There is a company that sells them commercially. They seem to only have about a 5 year life expectancy which would be ok as long as it's cheap enough. The commercial ones are not cheap enough for only 5 years. There's a thread somewhere on the Guru that talks about the whiskey barrel cookers.
  25. 2 points
    CeramicChef

    Second rack causing instability???

    @OldKingCharcoal - were that I was "magicchef"!
  26. 1 point
    3547fl

    First Joetisserie cook.

    Doing my first cook on the Joetisserie, a fresh turkey. The only issue so far having to tighten it up a coupe of time during the cook. Will post up some finished pics later.
  27. 1 point
    dvalle07

    Akorn table build

    Hi Guys, So I've been following a lot of guys on here and got inspired to build a table for my Akorn, I'm not a work worker by any stretch but I have learned a lot along the way. I'm almost done with the build. July 5th will be the day I complete it. I used white pine on most of it totaling in $170 in wood alone. (All from the lumber yard) about $70 in hardware/Stain,prep etc.. It was supposed to be a simple build but as I went along I kept changing and adding as I went. Hope you guys like it. Stain I used which Im not entirely happy with is Thompson water Seal Natural Cedar tone. (The pigment was hard to lay down- steaks, darker areas) Added slots in the 2x4 so the Akron flanges can rest flush and secure Now for the Test Fit! Looking good! I really wanted to add doors but wast sure how to keep GOOD airflow while smoking low and slow So....Im cane up with screens! Added a frame the stapled the screen to the inside of the frame and then screwed in for a clean look. So far so good. Going to be adding led light inside and adding the hooks and Akorn and she'll be done!
  28. 1 point
    GrahamD

    1st time bacon and very happy

    Hi there, I have been a long time lurker on this forum but sadly my contributions have been lacking. Just want to start with a BIG thanks to the posters here, you have helped me create some great dinners. Recently I tried my first bacon and despite it being slightly too sweet for my taste it was a great success. I will definitely be repeating with different brine's and mixes. As a bonus the bacon that I made was better and cheaper than store bought as well! Some photos that I made on the way are attached. Over the coming months I hope to post more bacon success. Cheers Graham from New Zealand
  29. 1 point
    pathos

    what do you do with these?

    pulled a few scapes tonight and tasted some and it was totally delicious. they are washed and now I am trying to decide how they will get consumed.
  30. 1 point
    Thanks Jack. I appreciate the triple thumbs up.
  31. 1 point
    prowe

    Cabela's new pellet pooper?

    I wish I had more to say, but all I have is "yup".
  32. 1 point
    Beerbelly

    Kick ash basket

    Thanks for the input. The one thing I can say is I have not seen many posts of people that bought them and didn't love them. Lol
  33. 1 point
    Beerbelly

    Kick ash basket

    Yes sir, 100 gallon sps tank 90 gallon sps tank and a frag tank full of sps. Lol. Where do you live?
  34. 1 point
    So Home Depot came through with great customer service. They will be having freight service come and pick up the grill within next 5 days. They don't do replacements on a one for one basis, but full return and reorder with 10% discount. Since the chili red color is back ordered into August, another 10% discount and will work with local store to deliver the in stock black version at no charge. Looking forward to the next grill to arrive but anxious with having to wait a bit longer when I was so ready to be smoking weekend after weekend. Ceramicchef thanks for the wisdom and will post updates on how new grill performs when received.
  35. 1 point
    CeramicChef

    Surf and Turf

    Nice cook. And I like the pics. Kudos to ya.
  36. 1 point
    Bravo!! that looks fantastic!
  37. 1 point
    scdaf

    First cook on Pitboss

    Congratulations on your new grill! In the Pit Boss section of this site are complete instructions for sealing your grill. Be sure to do the inlet too, as it is the main offender for O2 ingress, causing your slow (Or, in my case, not at all) shutdown. This was the only thing I had to change on my grill and it's been cooking happily ever since.
  38. 1 point
    Rick in Ontario

    First Joetisserie cook.

    " Will post up some finished pics later. " It isn't done yet??
  39. 1 point
    Smoke and Awe

    Komodo kamado Forever ruined us

    Like we said "back in the day", you know you're a kamado guru when eating out isn't nearly as good anymore!
  40. 1 point
    The problem is a simple one. You simply use your ash tool to lift one edge of the plate and then grab it with the lifting hook.
  41. 1 point
    Ben S

    Ben's custom knife handles

    To date, I buy blades from chefknivestogo and rehandle them. I have a few nakiri and petty blanks cut out in the shop and need to carve out time to work on them. What knives are you thinking of? I have been focusing on hidden tang ambidextrous tapered octagonal handles.
  42. 1 point
    Sodaking27

    cook in barrel

    Looks good Freddy. I don't need a UDS.. I don't need a UDS... I don't need a UDS...
  43. 1 point
    Ben S

    Ben's custom knife handles

    That is one nice little veggie slayer. I hope you enjoy it!
  44. 1 point
    Nice fish cook.
  45. 1 point
    CeramicChef

    Removing hot ceramics

    Use leather welding gloves. I used them for more than 20 years. @John Setzler put out a very recent video that demonstrates some unique tools for moving hot ceramics. It solves just your problem. The guys at Kick Ash Basket market them. As to wrapping heat deflectors in aluminum foil, to what end do you want to wrap them? Just burn off anything in a high temp burn that you should do every couple of weeks. Those high temp burns keep your kamado clean and safe. Foil will burn in high temps. You don't want that condensing on your food.
  46. 1 point
    bosco

    Cool Vintage Cars

    The Dart arrived yesterday and this photo about brought me to tears. It will be the photo that I always remember
  47. 1 point
    freddyjbbq

    Getting a GMG Daniel Boone non-wifi

    congrats, i'd like to see a full thread with pics. if i get a pellet, it'll definately be wifi
  48. 1 point
    Mr Cue

    cook in barrel

    Love it! I tried explaining the UDS to my business partner and all I got was a blank stare! We have an event coming up and I'll need a smoker on site, I told him I was NOT dragging my $1700 ceramic cooker out for this venture and that crossed his eyes even more! He says, "You paid how much for that thing?!?!". I guess I'm just going to have to follow your lead, throw a UDS together and show him what it's about!
  49. 1 point
    keeperovdeflame

    Cool Vintage Cars

    Church parking lot beauty. A 1949 Packard 4 door with a 3 speed transmission. Beautiful restoration inside and out. Actually for Sale $12,500
  50. 1 point
    Beermachine

    KoKo Kamado Review-1 year in

    You have no idea how close I am to ordering a KK and you have to post this.......
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