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Showing content with the highest reputation on 07/23/2017 in all areas

  1. Pics weren't great as this was a 3-ring circus cook, lol. The fresh basil used in this pie was awesome. First time using Pilsbury refrigerated crusts, too. The pie was a grand slam hit for the wife. She loved it. I also did a large batch of yardbird wing parts.....hit 'em with some John Henry Hot Wing Rub and a bit of Weber Kickin Chicken. I should've scaled back a bit on the Kickin Chicken rub just a tad. I didn't think T-Rex would be a big fan of the Mater Pie, so I smoked some macaroni & cheese for him. It cooked along with the wings. Peach wood was used for the smoke. I've gotta get some more as I used up the last couple fist sized chunks on this cook. I'm trying to use up what I have of store bought sauces & rubs and transition to making my own. Also going to consume all the spices I have on hand and reload with an order or two from Penzey's. Simplify, save space and improve flavor. That's the plan, anyway. I made three different wing sauces for them to try: lemon pepper, atomic buffalo and a hickory sauce. That lemon sauce was fairly sporty, but dangitman.....should've bought more lemons and need to get one of those squeezer things. Did a smallish portion and my wife loved it. Honey, lemon zest, butter & lemon juice along with some Weber Lemon Pepper seasoning. Really easy and flavor was great. Could see this being a salad dressing, too. I removed those seeds and added more lemon juice after this pic was taken.... The Atomic Buffalo Sauce was easy, too. Just took some time to simmer. Son said I should've used more habanero. This hickory sauce was a bit more time consuming to make as it needed simmer time, too. Sauces were made while grill came up to cruising temp for wings and smoked mac'n'cheese. Excellent ingredient in John Setzler's recipe: https://youtu.be/BRzmqqrE7Mk Smoke flavor really adds to this side dish. Did my own three way taste test on the sauces..... Each were vastly different....I was more in a Buffalo style mood yesterday....but thought the hickory was gonna be killer on ribs. T-Rex liked the buffalo and agreed the hickory would be spot-on for pulled pork sammiches and ribs. Wife said it was a tie between lemon peppa & hickory. They joined forces and cleaned up the mess I'd made in the kitchen so it must have been a hit, lol.
    8 points
  2. My kiddo is a rib fiend. She loves em. And has been wanting me to do some up, so the first real rib cook of my Akorn's life went down today. Was my mother-in-law's birthday so made up ribs, potatoes, rolls, corn, beans, etc. Great meal. But the star, of course, baby back ribs. Made a nice spicy/sweet rub and let it rest overnight . Paprika, pepper, salt, brown sugar, chili powder, garlic powder, onion powder and cayenne. (Here's about 90 minutes in:) Managed to get two of em on there, but wasn't a whole lotta room after that! Got the thing pretty quickly dialed in and nailed it at 250. It only fluctuated when I had to open the lid for any amount of time, and never pushes past 300 even then. Was able to fairly quickly dial it back down to 250 comfortably. Let them go for 2 hours, then foiled for 1 just to retain some moisture and get a little of the 'fall off the bone' without it actually, ya know, falling off the bone and requiring a fork to eat. Just drizzled with some honey, put a bit of butter in there and some apple juice. (post-foiling:) Let em go for an hour, then out of foil and back on grill. After 30 minutes, put on a great little sauce I made up. Went with a more vinegar taste than straight-up sweet. Wanted to let the meat and smoke and the cook shine through -- too often, I think people use super sweet sauces to hide things. Tomato paste, water, cider vinegar, molasses, sugar, chili powder, black pepper, white pepper, celery salt. Mopped that on there, let it go a bit, flipped and mopped. Did that set twice over last 30 minutes and they were ready to go. Father in law claims it was a better helping of meat than the ribeye we had at the steakhouse last night. and MIL - who would rather eat a plate of pasta, typically, than any meats - took down three big ribs happily. The sauce - had a bit left that I offered up - was, FIL, said, perfect. I'd never done it before so wasn't sure how it would work, but I was really really happy with it. Perfect partner with the ribs. I think breakfast for dinner is on the menu for tomorrow, again. But next week's weekend cook just may be brisket -- with beef ribs soon to follow. For now, I think I'll enjoy a few leftovers.
    7 points
  3. cschaaf

    Back from China

    My wife and I spent 14 days in China on a Viking River Cruise. My limited vocabulary doesn't have enough glowing adjectives to describe the experience. It was amazing! The trip was split up between land-based tours and a river cruise and we had 3 intra-China flights. We basically got the highlights of eastern China: The Great Wall, Terracotta Army, Tienanmen Square, Forbidden City, The Bund in Shanghai, Beijing Hutongs, The Three Gorges and Dam, etc. My wife and I also stepped away from the Viking tours to take a side trip to Shanghai Disneyland. We took the Metro and it was simple - probably easier than most metros in the US. Everything is in English and very easy to navigate. We had read a lot about the Chinese being very pushy and rude on trains and in queues. We didn't find that at all. You don't get any personal space, but they aren't rude about it. "Pushy" isn't the right word to me, that sounds aggressive. I think it's better described as 'unyielding'. They walk to a spot with purpose - and they expect you to walk to your spot with purpose. If you meet in the middle, there will be bumping, but it's not aggressive. Basically, if they had to yield every time there was an opportunity to yield, they'd never get anywhere. They also fill any dead space. If you are in a line and you let a gap form, they will fill in that gap. They aren't cutting the line, they are just making the line as efficient as possible. And we found the people to be very friendly. People would smile and waive. Children would excitedly yell "HELLO!" and try to practice their English - most seemed to know "Where are you from?". You could see many children that wanted to try to interact, but were too embarrassed about their English skills to try. Many wanted pictures with the Westerners. Especially the taller ones. The Bund had an amazing view to the Shanghai skyscrapers, especially at night. I didn't get any great night pictures, but here is a good daytime picture: The tallest one is the Shanghai Tower and it's 128 stories. It doesn't look all that tall because the buildings around it are all massive. We were shocked at the number of skyscrapers we saw in all of the cities. There is so much construction going on. We were told that in all of the US, there are ~200 skyscrapers (buildings 100 meters or taller). In China, there are over 700. The next big thing we saw was The Three Gorges. The Yangtze River flows through these gorges and when China built a huge dam, they flooded, covering hundreds of villages. The dam is 5 times taller than the Hoover Dam. The Gorges were stunning - maybe my favorite part of the trip. It was also very sad to think of the people that had to leave their ancestral homes that are now under hundreds of feet of water. Continued in next post
    5 points
  4. Cajunate

    Chicken Shawarma

    I split a few more big chicken breasts and put them to marinate this morning. Got the salad, dressing, garlic yogurt sauce made as well as a hummus platter and then put the chicken on the Keg for grilling. Not quite done yet but smells awesome! Hummus Time to eat!
    5 points
  5. cschaaf

    Back from China

    Finally, at one of the restaurants went to, you entered through a very narrow, and VERY HOT, hallway. On one side, tere were charcoal grills where they were roasting sweet potatoes. Unfortunately, they weren't on our pre-selected menu, but I thought you might enjoy these pictures.
    5 points
  6. I saw a 2lb piece of pork belly this morning at the grocery and decided I wanted to give pork belly burnt ends a try. I used a healthy dose of my all purpose bbq rub, a few chunks of peach, and started smoking at 250F for about 3 hours. From here, I added some sauce, brown sugar, and butter to my 2 quart dutch oven and let them braise for about 90 minutes. After that, I removed the lid, drained some of the fat and let the sauce set for 10-15 minutes. They were absolutely delicious. I will definitely make them again, but will probably use my larger grill as i would rather make 10 lbs of them than 2 lbs. Thanks for looking. After about 2 hours in the smoke. Just finishing up...
    4 points
  7. cschaaf

    Back from China

    Saw some bagged things at a rest stop
    4 points
  8. cschaaf

    Back from China

    The one you've all been waiting for - this one is about the food. The food was all arranged by Viking and, unfortunately, wasn't all that great. Most of what we ate was very bland and we often had the same dishes day after day. Sweet and sour chicken/shrimp/beef, kung pao chicken/shrimp, buns, dumplings, etc. The food on the boat was a bit better - they had a lot of Chinese dishes that were amped up a bit for the American palate, but even then, when they said something was 'spicy', it was mild at best. My favorite dish was a spicy chicken that had small bits of chicken that were lightly coated and fried served with a ton of little red peppers and Sicuhan peppercorns. It looked like it would be like eating fire, but wasn't very hot at all. I'd had Sichuan peppercorns a few times before the trip and every dish I really liked in China had them. If you've never had them, they have a slight numbing to them. They aren't spicy and have a bit of a citrus taste, but they feel kind of 'electric' in your mouth. Kind of like putting an almost-dead 9 volt battery on your tongue. I picked up a package of them to bring home. We did a Peking duck dinner in Beijing, too. It was very good. The duck was fine, but I think you could have had anything wrapped up in the thin wrappers with the veggies and hoisin sauce and it would have been really good. Plus, we were happy for any change in meals by then. We didn't get to try too much else. We were warned heavily against any street food. Plus, you ate so much when they fed you that you weren't ever hungry. The day we went to Disney, we went to a nice restaurant in downtown Shanghai. There was nothing on the menu that we wanted to eat - and I thought I'd be adventurous. This stuff was too far out there for me to try - whole chickens that were pink and had flabby skin, pig tails and ears, chicken feet (did try one on the boat, so little meat, not worth the effort), sea cucumbers, etc. We ended up at McDonalds where I got a chicken sandwich that was far too pink for my liking, but I ate it anyway. I wanted to try some xiaolongbao (soup dumplings), but we never had the chance. Saw these at one place we stopped Zoom in for the pig snouts on the right and the duck heads on the left. sorry, need another post or two for image size...
    4 points
  9. cschaaf

    Back from China

    From there, we flew to Xi'an and went to see the Terracotta Army. You just can't imagine the size and scope of this place, or the effort it has taken to put so many soldires back together. They work from piles of small pieces and those pieces could be from 4 or 5 different soldiers. They make the pieces that they can't find. They have only uncovered about 1/3 of the army and will not go any father for now. The army was painted, but the paint oxidizes almost instantly. They are hoping future generations come up with better preservation techniques and will leave most uncovered until then. They have plenty that still need put together with what they have uncovered. Then we flew to Beijing. There, we rode a rickshaw through a hutong - a maze of alleyways where there are old dwellings that have communal bathrooms and showers. We visited a family. The family has been artists for decades and does painted jars. Yeah, that is painted on the INSIDE. continued in the next post
    4 points
  10. cschaaf

    Back from China

    One more from the Yangtze We got off the boat in Chongqing, which is a massive city of 36 million. And went to a park that had pandas. We saw three cubs (which we were told was a rare event) and five adults. All were out and moving around. The cubs were very active and were hilarious. Continued in next post
    4 points
  11. Panchango

    Another Goal Achieved...

    This year I set out to achieve 4 fitness goals. I have been back at the gym for 22 months now and my goals for the year were Dead Lift and Squat 1.5x my body weight, Bench my body weight, and run a mile in under 10 minutes. Currently, I weigh 252 lbs. Earlier in the year I managed 385 lbs / 174,4 kg on the dead lift and 405 lbs 183,4 kg on the squat. About 2 weeks ago, a friend at the gym offered me some assistance with bench press. I had been floundering and with his direction, I got on the right path. Yesterday morning when I walked in the gym, he saw me and asked if I benched yesterday. I said no to which he replied, you are going to bench today and you are going to break your personal record by 10 lbs. Even though I was planning on doing back, I said let's do it and thanks. After warm up and working on my technique (hand, foot, body, and breathing) I was able to bench 255 lbs / 115 kg without any assistance. He said I should be able to get to 275 lbs in short order. I walked around with a big dumb grin for the rest of the day. Just wanted to share some progress. Next to the mile... The running is going to be the hard part, I don't mind cycling for hours but am not a fan of running.
    3 points
  12. We got a doggy toy box and Husker wasn't too sure what to think about it. I went and grabbed my phone and took the following video of him trying to get his boney out of it. Enjoy and thanks for looking.
    3 points
  13. On my third sous vide cook and it would have been pretty good if I hadn't of let the Akorn Jr peg out 700 plus. Took longer than I thought to get the grandkids baths and ready for bed, meanwhile the jr was soaring, which would have been ok if I hadn't of already seasoned the 2" New York strip with olive oil and Montreal seasoning. Went ahead and threw it on after a few hours in the bath. It came off looking perfect with a med rare interior and nice crust, but the crust had a char taste to it. Didn't bother me much but the wife didn't care for it to much. Next time salt only and pepper when it comes off if doing any kind of high temp searing.
    3 points
  14. rchang72

    Pork shoulder

    Doing a pork shoulder recipe from Kenji Lopez-Alt. Started at 225-250 degrees with some apple wood (Btw thanks for the tips on starting low and slow). Was about 2 hours out and temp too low ( I misread the recipe and thought i cook time was 6 hours, but it's 8). Have raised the temp to 350 to get it going faster. Will give updates. For now here is 4 hours in
    3 points
  15. rchang72

    Pork shoulder

    Well, got it to 180, when felt had to bail. This was for my son's 16th birthday party. Can stave off hungry teens only so long. Not pulled pork consistency, but it cubed up nicely and had great cracklings. more importantly, they liked it and Riley's having fun with his friends.
    3 points
  16. This is one of my favorite dishes. Of course many would think of green beans as a side dish but this is sooooo...... good over white rice it was intended to be the main part of the meal. I did grill a few chicken breasts that were so big I decided to cut the down some. I will say this always reminds me of my mother and that's where I learned to cook this. She was a great cook!!!!! Started out with five pounds of frozen whole(but not really that big)green beans and used about three pounds of Kiolbassa smoked beef sausage. That is some delicious sausage!!! I did add half a pound of tasso for a little extra smoky flavor. Cooked down about 5-6 cup of diced onions, five large toes of garlic and added the sausage back(browned it a bit first)then added some chicken base and water then the beans and let it come up to a good simmer and covered it and cooked until tender. With a good sausage you don't really need much seasoning except for black papper and no salt because of the chicken base. Oh, can't forget the potatoes. Here they are done! That juice you see is fantastic on fresh cooked white rice! The chicken on the grill seasoned simply. Time to eat! Had a lil potato salad left from the other day and I whipped up a quick cornbread as the homemade loaves of bread I was making weren't rising quick enough to be done in time for dinner. These were so good I'm thinking of calling them "More Green Beans". Everyone that has them always gore back for more. Lol......... The chicken which became the supporting cast member to the green beans.
    3 points
  17. Growing these sunflowers in my back yard. They are 10' tall.
    3 points
  18. I'm averse to standing there with a torch. I'm lazy. Pour in my lump. Place a KJ tab in the top of the pile...put a piece of lump on top of it....light it with a lighter.....set up my bluetooth boombox......get some tunes rolling.......mix a quick drink....close the lid and set the vents. I don't have to worry about the grill. It'll come up to cruising temp by itself based on the prior vent settings. Quick, easy, lazy cook here.
    3 points
  19. For about 25% of the price of KJ branded fire starters, i use the ones manufactured by Rutland. They sre available at Tractor Supply and some Ace Hardware stores....and certainly on Amazon. Oddly, the small box is usually cheaper per unit than the big boy
    3 points
  20. cschaaf

    Back from China

    The next day, we went to the Great Wall. Again, no words can describe it. Finally, we went to Tienanmen Square and The Forbidden City. These placess were just too big to capture in photos. Here is one from Forbidden City One more post...
    3 points
  21. Done Cut into the pork loin and it was delicious ....
    3 points
  22. I haven't don a belly in a while, and with the talk of pork belly burnt ends, plus getting this smallish belly at Costco, decided to give it a whirl.... the belly with a thin coating of Dukes mayo, and Texas BBQ Rub....
    2 points
  23. Well today is my first smoke. I am doing two racks of ribs Memphis style and a pork loin using a maple peppercorn rub I found. I will try to add pics during the process.
    2 points
  24. I tested it the next night. It looks like I likely left the top vent open slightly. I don't think it was seated properly. I haven't had any issues over the last couple of days.
    2 points
  25. Yes he is. He's very vocal and expressive regarding different things. Anything new is met with a suspicious eye until he knows he can trust it.
    2 points
  26. 25 tshirts have been purchased so far so that's great! I didn't know if there would be enough interest to make it work. I will spend some time, when I have a chance, to enhance the teespring.com storefront a little and see what else I can come up with there....
    2 points
  27. I don't know of hte best price around, but if you are in a pinch, cotton balls soaked in 91% alcohol work well and are inexpensive. I picked up 100 cotton balls and a small bottle from the grocery this morning for a total of $2.49.
    2 points
  28. Cooked this guy on the KJC2 at 300 for a little over an hour to get it to 130 internal. Had a CI skillet on the gasser and seared it on there. the PR was bone in and about 3 1/2 inches thick. Sliced it to serve as wifey and I split it.
    2 points
  29. About 3 hours in...
    2 points
  30. Great to see someone from ThermoWorks here. Great company, great products, great customer service.
    2 points
  31. My 8.5 pound butt cooked 8 hours at 270 degrees. I was losing temp for the last hour due to running out of charcoal. I wish I had been more meticulous in choosing larger pieces to burn longer, but we made it. Also made some buffalo turds with peppers from our garden and they turned out great. The frozen experiment was a success!
    2 points
  32. hammer212

    Barbecue Movie

    I hoe it goes to Netflix soon so I can Netflix and Gril.
    2 points
  33. Ready ro come off
    2 points
  34. A tasty treat indeed is JS's pork belly. Spot the chicken impersonator centre front
    2 points
  35. And on the grill
    2 points
  36. It is another way to flatten instead of butterflying it. It makes for a much prettier presentation when you slice it. Here is a good example.
    2 points
  37. UTVol

    Finally got it...

    OK folks...here it is. Slicer has been on the wish list for some time and its finally arrived. Avantco 12" slicer.
    1 point
  38. KamadoJosephine

    Beef ribs?

    Thanks!! I had to go to several butchers until I found one that did their own carcass carving. Well worth the effort.
    1 point
  39. Chasdev

    Costco Pit Boss

    Add a layer of felt heat tape to the snout to tighten up the upper vent. Some need an extra layer of pucky around the lower vent..but mine did not.
    1 point
  40. Dub

    Back from China

    Amazing trip you and your bride embarked on. Thank you for taking us along with the super pics. I understand on how you must have felt when you hit the streets.....as far as foods go. Back in '98 I spent 5 weeks in Japan. I had a blast.....managed to get some work done....and had huge fun. I yielded to my handlers on the eats and went local whenever it was advised. I'll admit, though.....some of the local eats took lots of beer & sake to get my courage up in order to dive in. My only regrets are that: 1) I haven't found a way to get myself back since 2) I didn't buy some great knives while there Their culture and history is highly interesting. I"m sure that you were equally impressed with the same in China.
    1 point
  41. My local ACE Hardware has them normally.....so does my local grilling store where I bought my KJ grills. That being said.....I just ran out yesterday....arghhhhh. I may just grab some off Amazon so they'll be delivered sometime this workweek and ready for next weekends kamado fun. I tried the JoeBlow thing.....the MAP torches.....the old school charcoal lighter my Grand dad used.....all the above......nothing is as simple and consistent as those KJ lighter tabs. Nothing. It's a huge time saver and you don't have to drag a drop cord or anything else out.
    1 point
  42. 1 point
  43. Thanks. Unfortunately, I didn't beat the rain. It hit right as the food was going on the grill. It didn't bother me much as it cooled things down nicely. How were the burgers?
    1 point
  44. That stretch'n'slap technique was awesome. Need to see it in slow motion!
    1 point
  45. tsh0ck

    Living in the Mountains

    Just contributing to the creepy crawlies ...
    1 point
  46. Just recently got a Yeti 45, specifically for trout fishing trips. Starting with a standard load of ice to the top and topping it of daily, it kept four big trout completly frozen for 4 days. (After loading the trout at Panguich lake we fished Lake Powell for 3 days, our hotel room which was supposed to have a fridge with a freezer did not) Very happy with my Yetti's, IMO, their performance makes up for their weight and the fact it usually takes two folks to lug it around.
    1 point
  47. bosco

    Walmart brand super cooler

    I have all yeti and I am very pleased with their products
    1 point
  48. Marty

    Salt in Diet

    If you are talking health. Most of the guides that I have read say. Stay on the outside of the supermarket. Go through the produce, the meats, the dairy. They say stay away from the center isles with the pre made food-- the frozen pre made meals, the snack food isle, and the canned foods like Chef Boyardee canned ravioli, spaghetti o's, spam, and so on. If you look at the labels sugar and salt are high on the ingredient list. Good home made food needs minimal salt to taste good. As has been said those who cook at home typically use much less salt than pre made food and even in my experience some restaurants.
    1 point
  49. wilburpan

    High heat

    I actually think your two problems are really the same problem: how to get your grill up to high temperatures quickly. I posted about some salmon that I cooked for dinner where I talk about how my grill went from lighting to 600ºF in 12 minutes, but here are some tips on how you can do this. I started with a full basket of charcoal, lit it over a fairly wide area, and had the lid open with the bottom vents fully open, with the grate off. After five minutes, I stirred the charcoal a bit, put the grate in, closed the lid and opened the top vent as high as it would go. I think that the stirring after five minutes helps a lot, because it gets lit coals right at the top of the basket and distributes the fire more quickly than letting it burn on its own. (That’s also why I leave the grate off at first so I don’t have to maneuver a hot grate later to stir up the charcoal.) I’ve noticed in the past that if I’m going for a high temperature, and there’s large pieces of charcoal on the top that are burning only on the bottom side, the unlit portion of the charcoal is preventing heat from coming through. Flipping over those pieces did a lot to speed up the process. In the situation where you’re cooking at a lower temp first and then raising the temp at the end, I would take the food and the grate off temporarily, get the deflector out, stir the charcoal up, and open up your vents all the way. With low and slow cooking, it’s not unusual for the fire to be only in one small area of the basket, with the rest of the charcoal being at the temperature inside the grill, but not lit. Then put the food back on. It is a little unwieldy to maneuver a grate of food like that, but usually in these cases you’re cooking at 250ºF or so, so it’s a lot more manageable than it sounds. And often the low and slow is done indirect, and you have to take the heat deflector out anyway.
    1 point
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