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Showing content with the highest reputation since 09/20/2017 in all areas

  1. 17 points

    Mayan Pit BBQ Dinner Cochinata Pibil

    I was watching Rick Bayless on "Mexico One Plate at a Time" cooking some Mayan pit BBQ dishes and I thought why not challenge myself to cook a BBQ dinner with the ingredients the ancient Mayans would have had at hand. Their mainstays were corn, beans, squash, potatoes, avocados, tomatoes and peppers. Meat sources were the turkeys and dogs they raised and whatever they could hunt. So here is Cochinita Pibil with Peruvian beans, roasted sweet potato, baby gold potatoes cooked with cherry tomatoes and blue corn tortillas. The pork was marinated overnight in lime and orange juice with ground achiote seeds, garlic, cumin, cloves, cinnamon and salt. Wrapped the pork in banana leaves and smoked in the KJ at 230 for 4 hours. After I got the pork on I seasoned some baby Yukon Gold potatoes and cherry tomatoes with salt and ground California Chiles, wrapped that in banana leaves and put it in with the pork. About 2 hours in I oiled up some sweet potatoes and put them in to smoke 2 hours. I had soaked a pound of Peruvian beans overnight and rendered about 6 ounces of chopped bacon (the ancient Mayans didn't have bacon, but I do) sweated some onion and garlic in the bacon fat and added the beans and a Tbs of the California Chile powder and some salt. Low simmer for 4 hours covered. Served the roasted sweet potatoes simply with salt and butter (something else they didn't have). Slicing some of that pork very thin, wrapping it up in a tortilla with some of the beans was pure heaven. The sweet cherry tomatoes made the little potatoes sing. Overall, a simple meal that shows how well people could eat 3000 years ago. Oh, and the leftovers tonight with the pork, beans and some saffron rice made me realize, once again, what a classic combination beans and rice are.
  2. 16 points
    Those that know me, know I like the flavors of the Med, so why should my Sweets for my Sweety cook be any different? My wife says she has never met a pizza she did not like, so I decided on a Med flavored sweet pie to put a twinkle in her eye. I used Ken Forkish's 24 -72 hour 70% hydration dough and stretched out a nice 12" pie. I put down a layer of whole milk Moz with some pizza spices, garlic, and a bit of crushed red pepper. On top of that I added some nice plump dried black figs sliced thin, crumbled fresh local goat cheese, shredded prosciutto, and arugula. To top it off, and to make it extra sweet, I added a heavy drizzle of Lemon and Fig Marmalade. Figs are not in season now so I used dried ones. I is important that you find dried figs that still have moisture and softness, if they feel like cardboard they will also taste that way. I found the Whole Lemon Fig Marmalade in a specialty foods shop on Main Street. Just a wonderful tasting pie, plenty sweet, but also quite savory and interesting. My wife said it is definitely a keeper. Here's a pic of the black figs and the Whole Lemon Fig Marmalade The evening was dramatic with nice storm cloud formations This is what the pie looked like on the peal On the Egg at 600 degs Da money shot, sliced and ready to enjoy
  3. 16 points
    Made it home yessaday from a visit with my parents and sister's family in ENC. While there I'd loaded my cooler down with some local made hot country sausage from a spot that has it nailed down tight on all things pork (Nahunta Pork Center). Looking forward to breaking some out on future cooks. Dad had taken us to his favorite breakfast spot where they serve the same sausage from this place....the normal version. Looking forward to the hotter version. As I was packing up to leave, Mom remembered some other local sausage that she never got around to cooking during my visit and insisted I take it along with me. It was a blast from the past seeing the 1 lb package. Great childhood memories came forth. Time spent at grandparents with this stuff being made for breakfasts....Mom cooking the stuff on weekend breakfasts....etc. Neese's has some cool little delivery trucks that I remember seeing quite often, too. Made it back home and my boy came out to give me a hand unloading the truck and stated how he could use some food....and by the way, what's in the cooler ?? We put the 10lbs of Nahunta country sausage in the freezer and left a 1.25 lb sack in the fridge for tomorrow morning. He saw the Neece's sausage and asked when that would be cooked.....sorta implying that right that moment would be fine with by him. Told him I'd planned on burgers later when his mom made it home from work, but I'd conjure up a monsta biscuit for him right away. B-S-E-C Monsta He looked at it and gave me a thumbs up.....took a couple ginormous bites.....and nodded in approval. In his best "booming arcane wizard voice" he said, "One biscuit to rule them all".....quoting from The Hobbit / Lord of the Rings. Knowing burgers were coming in three hours or so.....he proceeded to assemble a second Hobbit biscuit, lol. I decided to skip the biscuits and have a post road-trip cold one instead and broke out the burger makings. Pattied out some 70/30 that had onion soup mix & ranch dressing mix blended into the ground meat. Stuck 'em in the fridge and fired up Ole Red while deciding that another cold 'un was needed. Son had made the request to make these burgers with blue cheese....a recent inclusion into his list of likes. Wife loves the stuff.....I can tolerate it under certain conditions. Evidently on 90+ degree afternoons+following long interstate drives + a couple cold brews going down the hatch + firing up a grill = an acceptable condition. Toppings made ready while wife got home and relaxed a while. That particular blue cheese was mighty potent. I had a couple chunks of mesquite mixed into the coals. I'd let it burn down a good bit prior to putting the burgers on and it provided that flavor I love on burgers & steaks. Browned the buns real fast in the skillet. That crust makes the perfect surface to hold up to Duke's mayo and mustard on the top & bottom buns....and the juice from the burgers. Every burger had the blue cheese on them....covered with American cheese (wife demands American). Added to that was a slice of Gouda on my own burger. All I can say is that this was a perfect way to wind down after a day of driving through too many road construction areas on I-95 & I-20.
  4. 15 points

    Reef's Game Room - pic heavy!

    This has been 3 years in the making. Progress was slow for the first two years but this past summer we decided to push for the completion. Everything you see was done by me and Mrs skreef. No contractors were involved. Small walk-in wet bar, expanded pantry, reclaimed wood on the walls, stained rustic molding, new doors, shelves, everything. The room features a Olhausen pine log pool table, Dart board and shuffle board. The walls are decorated with games and such. Most of them antiques but not everything. We still need to do some finishing touches but that will happen as time allows. The pool table. Pool accessories and darts. Some interesting antique board games. Blacksmith type hand puzzles and Macy's mobile. Games above the shuffle board. Walk-in wet bar. Small fishing section and small barrels. Window to the wet bar. Early 70's Japanese pachinko machine and Chinese cheakers. And last but not least a magic wall. We hope you enjoyed the pictures. The game room was a fantastic improvement for the house. We enjoy it nightly.
  5. 13 points
    This started out when I purchased a 20 lb turkey and put it in the freezer many months ago. I finally decided it was time to do something with it as it was taking up valuable room and coming up on 10 months or so. As my wife asked, what possessed me to buy a 20 lb turkey? I couldn't resist the price, which came to all of $11.60. Not wanting to spatchcock it or roast it whole, I looked into other methods of preparation. A few videos had me convinced it wouldn't be all that difficult turning this into a boneless turkey. I've never attempted doing so before, so I might as well give it a shot. De-boning took about 30 or 40 minutes, but the carcass and leg and thigh bones were out. I took the wings off completely. All the parts went into the stockpot and turned into turkey broth which is in the freezer. One floppy turkey, having lost its fight with my butcher knife - Got out the trusty needlenose pliers and removed all those tendons - The intent is to get all the meat somewhat uniform in thickness, so a few slices here and there and it's ready for seasoning. Seasoning was S&P and Plowboys Yardbird, inside and out. What to stuff it with? A Sausage and Bread Stuffing with some Spinach. Looks tasty already - Now for the fun part. Rolling and tying this beast. Somehow I managed - The Goldens' gets the call today. I put the searing plate in and got the temps stable between 375 - 425. And on it goes - I remembered I had a bag of cranberries in the freezer. You can't have a Turkey dinner without Cranberry Sauce. Since I started making my own, I'll never go back to the canned stuff. Cranberries getting happy - The Turkey Roll looking quite good out on the Goldens' - Done and resting - A slice through the white meat center - Rather than having roasted sweet potatoes I decided to make Baked Sweet Potato Fries. For something different other than steamed or roasted Green Beans, the Green Beans were sauteed with garlic and bacon. Plated. Nothing like a Thanksgiving Dinner on St Patrick's Day - What more could you ask for? Turkey, Stuffing, Cranberry Sauce, Green Beans w/ Garlic & Bacon and Sweet Potato Fries - A slice through the dark meat section of the roll - This was quite the challenge, but well worth it. Removing the bones of a whole turkey was something I'd never done before. But the results turned out excellent and it was nice simply being able to carve the turkey like you would a roast. Thanks for checking out this post and following along with today's Sunday Dinner preparation. Regards, -lunchman
  6. 13 points
    Made a Saturday lunch for my sweetie and my farrier and his sweetie. Started with whole roasted garlic with a goat cheese cream with chili flakes on homemade croutons, then fillet of beef Stroganoff (from a old James Beard recipe) served with toast points and sauteed mushrooms. The topper for this was a Raspberry Ricotta Cake I made Friday night and baked on the Joe. Served that with some fresh raspberries, some fresh raspberries dipped in melted white chocolate and some Haagen-Dasz White Chocolate Raspberry Truffle ice cream. It was my Valentine's Day card to them and all of you. The set up for baking on the Joe was deflector plates in the middle position, pizza stone on the grill and copper tees on the pizza stone to support the cake pan. I used the recipe from Bon Appetit and it worked like a charm. Had the Joe cranking along at 375 when I put the cake on: tested it at 50 minutes and it was still goopy, let the temp climb a bit and at 60 minutes the tester came out clean. I used frozen raspberries in the batter so they wouldn't break up. It was a big hit.
  7. 13 points

    Twisted Mediterranean

    This is a fantastic pie - IMHO - So good! A great looking vessel for this feast! Scratch, hand formed. Sauced, herbs are great with some tomato sauce! Here is where the magic begins. Left to right, top to bottom. Artichoke heart, chopped ham, jalapeno, chopped sun dried tomato and muffuletta. Twisted 2 and 1/2 ways on the top row! Delish... Look at that, begging to be eaten, soon I promise! Ah ha! We are very close now, just about ready! And.... Bottom looks pretty good. Crispy and firm but with a bit of chew. Nom Nom Nom..... Money! More money! Delish, we really liked this one. I also tossed some pepper flakes on there, a little light on the cheese so the good stuff would poke through, it adds character I think. Doing something like this again soon!
  8. 13 points

    Beef Wellington

    Beef Wellington. Chuck roast seasoned with salt and cooked 131°F / 48 hours. Pulled, chilled, and seared. Diced mushroom, shallot, and garlic and cooked until all moisture was gone. Spread spicy mustard over the beef and then wrapped beef in prosciutto and duxelles, then tossed in freezer for 30 minutes. Removed, wrapped in puff pastry, added a puff pastry lattice, then baked at 475°F for 15 minutes until golden. Album here https://imgur.com/gallery/wx7RXhh
  9. 12 points

    Meatball Stuffed Tomatoes

    I've wanted to try this for awhile now. Italian Meatballs stuffed in tomatoes. The meatball ingredients. Mix up the Italian meatball filling. I used Roma tomatoes because Kroger didn't have the tomatoes I was looking for. Cut the tops off the tomatoes and using a grapefruit spoon corred them. Stuff with the meatball mixture and poked three small holes in the bottom so the fat could drain out. Used a popper holder to hold the tomatoes. Meanwhile made homemade Spaghetti sauce. Indirect on the 19" KK at around 375* for about 40 minutes. Served with some noodles and fresh grated parmesan cheese. This was a really easy cook. Will definitely do this one again.
  10. 12 points

    Tonight's Paella

    On the new Joe II. Second burn.
  11. 12 points
    This is my third bake on the Joe. The first was a Raspberry Ricotta Cake (a success), the second was Monday, a very windy and gusty day (a total failure), the third was Tuesday and was a success (almost no wind). The pecan pie recipe I use is based on one I have messed with from Emeril Legasse's "New New Orleans Cooking". The crust I use is from a James Beard recipe for Pate Brisee and makes a very short crust. I normally make this recipe using heavy cream in place of the called for melted butter- this gives a nice butterscotch taste to the filling. Normally I add 1/2 cup Heath Bar Bits mixed in with the pecan pieces, those melt into the filling and make a great pecan pie. My wife bought some Dark Chocolate Peanut Butter Cups from Trader Joe's and my first thought on tasting one was "Use that in place of the Heath Bar Bits". So I did. I put in 6 of the cups, cut in half, and the only thing I would change is to cut the peanut butter cups into 1/4's or even finer so they will mix into the custard a little better. Served it with whipped cream and some vanilla gelato. The takeaway lesson from this cook was don't try to bake on the Joe on a day with high, gusty winds. You'll be chasing your temps and probably won't be happy with the result. This one, in calm conditions, came out perfect. I used the deflector plates, copper Tees and my pizza stone to increase circulation around the glass deep dish pie pan. I can post the pie recipe (or the crust recipe) if anyone needs a good "Go-To" pecan pie or crust recipe.
  12. 12 points

    Perfect Cure for a Crappy Day

    Today was just one of those days... Went to the store looking for what I wanted to cook up this weekend and Ribeyes were on sale. Thankfully the butchers were still around so I asked for some thick ### steaks to help bring a smile to my face. I think the butcher was just as happy to prepare the steaks for me as I was watching her cut them up and wrap them. I may have been drooling a bit and giggling like a 12 year old girl, but that's neither here or there. Went with a reverse sear for these babies, setting up the coals on the Big Joe to one side and cooking the steaks indirect to an IT of 130. After I pulled them off, I opened the top hue and let the temps get up to 600 so I could get a nice sear. Sorry for not adding the "money shot" once we cut into those bad boys I was too busy eating to take any pictures.
  13. 12 points
    Decided to try my hand at Kamado baking to enter my first challenge/make something nice for my wife for Valentine's Day. I worked from the New York Times Chocolate Cheesecake recipe. Because I'm much more of a cook than a baker, my basics were pretty much on-par with what's in the recipe. I set up in my Kamado classic at 250 on the grill extender with a water pan; it took about 2 hours rather than the 1 1/2 the recipe indicated. I finished this up on Monday night, and put the springform pan in my fridge. The thing I did that was actually creative was to make a smoked strawberry compote to finish the dish. I was making a reverse-seared ribeye for our main course, so I had the grill set up with some mesquite chunk and lump anyhow. I mixed about 3/4 cup of white sugar and 1/4 cup of light brown sugar, tossed about a cup of sliced strawberries in them, and then put them on the top rack indirect at 280 for about 40 minutes, stirring occasionally. To serve, I popped the cheesecake out of the springform and spooned the strawberries over the top. After slicing, I spooned a little bit more of the strawberry syrup on each slice. The subtle smokiness of the strawberries really paired well with the chocolate, and we both loved it! Give it a try!
  14. 12 points

    Surf'n Turf with a Tater

    Ribeye steaks with Texas Swine Shine Beef, shrimp with Elk Creek Cajun Stinger and twice baked potatoes on a Weber 26.75” kettle and a medium Vortex wide side up. ----- ----- Excellent meal, but neither of us could eat more than half a plate…makes for excellent leftovers! ----- Cooked to our preference… Thanks for looking!
  15. 12 points
    Joe Windows

    Big Joe Pizza

    Really happy with the results. They were delicious. I cooked at 750 degrees for about 2:30 min. The only issue I had was with the parchment paper. It disintegrated from the high heat.
  16. 12 points
    Alright folks, here is my September challenge cook. It came out better than expected. I have been dying to try to grill cauliflower like a steak and have been trying to figure out for the life of me what to pair it with. This turned out to be perfect. In my next post, I will show all of the pics, but here are the ingredients used and the money shot. Sauce: Olive Oil Jalapenos Minced Garlic Bourbon Whipping Cream Butter Salt Pepper Cilantro Cauliflower Steak: Cauliflower Olive Oil Salt Pepper Lobster Tail: Lobster Tail Butter Garlic The sauce started to come together first with sauteing the garlic and jalapenos in olive oil. Then the bourbon was added, followed by the whipping cream, butter, salt, pepper and cilantro. Then the cauliflower steak went on for about 10 minutes, flipping it half way through. The lobster tail was next, which took about 8 minutes. Finally, the dragon fruit was grilled for about 4 minutes.
  17. 12 points

    Kamado Joe REPLACED!!!!

    I've had a few issues with my red egg of joy. First, the fire bowl cracked, so the local KJ disty (BBQ's Galore) replaced it with the new spiffy sectional one. Then a small crack appeared in the dome - only visible at high-ish temps. No probs, warranty claim filed and 6 - 8 weeks for replacement. Then (while waiting for the dome) one of the castor locky tab thingo's broke. Took a pic and emailed the disty. OK no probs they said, added it to the warranty claim. Then today (a few days after filing the wheel claim) I get a call. Them: "Hi, how are you, guess what, we're going to replace your KJ with a new one" Me: "Wut" Them: "Did I stutter?? You're getting a new one" Me: "OMFG if you were her in person, little shop man, I would hug you in an inappropriate manner" Them: "Err, yeah this is weird, can we deliver next Saturday" Me: "Hell yeah, baby!!!" So the upshot of this is I'm getting a brand new (probably the old model) Kamado Joe. Brilliant customer service.
  18. 12 points
    Where the hell has DerHusker been? You may or may not have been asking yourself this question but even if you haven’t, the answer is here. Every year starting in October I get busy doing an animated Christmas light display synced to music and that consumes many many hours of my days. Add to that my work has exploded and I’m as busy there as I’ve ever been and finally we take care of my 92 year old MIL who has Alzheimer’s. Add all these things up and something had to give and that something was cooking. So I’ve been away from cooking and this site for quite a while and just to prove that I’m not dead I’m finally posting another cook. This is one of our favorite things to make. I noticed a vacuum packed package of some BBQ chicken in the freezer drawer. This was from this cook: https://www.kamadoguru.com/topic/29667-4th-of-july-dinner-chicken-2-ways/?tab=comments#comment-39879 I also had all the ingredients for some Verde Enchilada Sauce. I took most of this out to the kamado and roasted them and then put everything in the blender for a spin. I added some canned enchilada sauce to this. I then pulled the chicken and added some diced onion and some queso fresca to it. I set up my work area and rolled up a dozen enchiladas and then poured some more sauce on the top. I covered them with some Mexican 4 cheese blend and took them out to the 375 degree kamado. Here they are after 15 minutes. Here are 2 plated up with some homemade Mexican rice, some spicy pickled carrots, some frijoles and a Negra Modelo. Muy Bueno!
  19. 12 points

    Primo pizza

    A few pics from the most recent pizza cook. Loaded these pretty heavy and gave 'em a thick crust. Was a great dinner!
  20. 11 points
    This was unexpected, on Saturday a grocery store had Tomahawks in for $16/lbs vs 28 at my local butcher so I thought I would give them a try. I used the Jess Pryles dry brine method (link) and left them uncovered in the fridge for three days flipping and drying once a day before cooking last night when I seasoned them with hardcore carnivores black rub set the egg up for a reverse sear and eventually sliced into pure magic. Easily top 3 ever which was unexpected given their grocery store pedigree
  21. 11 points

    Chicken and Chips on the Big Joe

    Chicken thighs semi indirect and thick cut wedges fried on the Big Joe.
  22. 11 points

    Super Bowl Wings & Thangs!

    Spent an uneventful time at home watching it rain outside most of the weekend. The one thing we could do was prepare for the Super Bowl. What goes good while watching a football game? Wings & Thangs of course. I’ve made these Honey Sriracha Chicken Wings and Buffalo Chicken Potato Skins before and they turned out great so I made them again and decided to share the pics. See link for detailed recipe and cooking method: https://www.kamadoguru.com/topic/38718-honey-sriracha-chicken-wings-and-buffalo-chicken-potato-skins/ All I got this time were these plated shots They were extremely delicious just like the last time. Thanks for looking.
  23. 11 points

    Christmas Eve Beef Wellington

    This is the second year we have done beef wellington for Christmas Eve dinner. Not going to lie, this dish takes a lot of prep work. This year I decided to do everything but the puff pastry the night before. Prepped the mushroom duxelles and sauted it until completely dry. Shingled prosciutto and spread a thin layer of the mushroom duxelles over it. Quickly seared the center cut of a prime beef tenderloin and brushed it with dijon mustard. Used Oak Ridge BBQ’s Carne Crusta Steakhouse & Santa Maria rubs. Then wrapped it in the prosciutto/duxelles layer and put it in the fridge overnight. On Christmas Eve I wrapped it in a puff pastry and topped it with another layer of latticed pastry. Cooked on the Kamado Joe at +/- 400 degrees. Pulled the beef wellington when the internal temperature reached 127 degrees. Served it with salad, baked potatoes and a red wine reduction. I forgot got to get a picture while it was on the grill, and the money shot didn’t have the best lighting, but it was a perfect medium rare in the center. The wife and in-laws loved it and that’s what Christmas is all about!
  24. 11 points
    Aussie Joe

    Pork ribs

    Got some nice meaty ribs from my butcher. Gave them some rub. And on they go. Looking good. Ready to rest. and rested. Plated with some nice salad and corn .
  25. 11 points
    Smoke and Awe

    Fish Friday Challenge

    My goal was to get this done last Friday, but life intervened. However, today is a beautiful Northwest day at the beach, and I could do this with the ingredients I had on hand. The recipe is for Brazilian Salmon Stew (Moqueca), and I used wild caught Coho Salmon portions, in a braise of chopped garlic, green pepper, onions, fresh tomatoes, cilantro, and the surprise ingredient, coconut milk. The salmon portions were skinless, then marinated in a mixture of lime juice, cumin, sweet paprika, s & p. I've never skinned salmon before, and it's a good thing I didn't have company as there wasn't enough salmon left for more than 2... The recipe called for layering the ingredients, but for just us I halved it, so ended up with only one layer, but no problem. Used my trusty thrift store stoneware pan, no extra smoke. Had to finish the meal with some garlic parmesan rolls from the freezer. Like I said, easy and Nummy, as my husband said, but so simple in the kamado. I used the dome as my casserole lid, so the salmon got a little color on it.
  26. 11 points

    Cheap Easy Tomahawk

    Whole Foods had beautiful looking tomahawk steaks for $10.99/lb with Amazon membership the other night, I bit. 132 in the Anova for a couple hours, quick sear with ghee on cast iron on the Akorn. The spectacle was enjoyed by all. Normally I stay away from things like this because the price is often absurd. I hope to see these more often. One per couple for entertaining seems like it would be a hoot. I have gone from living in fear of messing up nice steaks to looking forward to cooking them. I still cannot get over how easy it is to make food that looks and smells and tastes like this.
  27. 11 points

    Rotisserie Chicken

    We just love chicken on the kamodo. Nothing is easier than adding lemon, mixed fresh herbs, a little salt and pepper and some cherry wood smoke. It comes out just so juicy and tasty.
  28. 11 points
    The brisket I did wasn't great... so chunked some up to do a brisket pizza. Used a premade crust - these aren't bad. I've done BBQ pizza before and had it be way too saucy. This time, I just sauced the chunks and put them on the dough... well, that wasn't quite enough sauce, so I'll have to try to find a happy medium if I do this again. On goes the brisket. And then some leftover black beans I had from my brunch wrap yesterday. And topped with a little cheese and on to the grill... Was shooting for around 450 - not super hot like my other cook. Had an idea part way through realizing the crust was looking a little bare and ran in and grabbed my hot honey. Drizzled that around the crust and over the top for good measure. The angle of the patio had it running off the back of the stone and making a lovely mess... Pizza done.... Not too bad... not great, but good.
  29. 11 points

    here goes prime rib

    Ok here is the map to perfection: Here's the cook from Flame Boss: https://myflameboss.com/cooks/150371
  30. 11 points

    I finally did it....

    Smoked meatloaf. I have been doing the BBQ thing for almost 7 years and I have yet to do a meatloaf... until today!!
  31. 10 points

    Blackstone cooking

    Ok off topic after 19 years I bit the bullet and proposed in oct. Did it on one of our favorite turkey hunting grounds. Wedding scheduled for May of 2020 on our 20th anniversary weekend. So far I've planned pretty much everything she goes "I can't plan my own wedding"
  32. 10 points

    Show your BBQ area

    Left side.....right side...
  33. 10 points

    First Cook on the Soapstone.

    I've been grilling on a Pitboss Kamado I bought from Costco for many years and it served me well. However, I recently picked up a KJ BJ2 at a Costco roadshow and have rapidly acquiring accessories for it. We all know the wide-rage of accessories is one of the drawing points to the KJ line. I just purchased the soap stone and finally had a chance to do a proper cook on it. I grilled up some scallops and mushrooms on it and after reading counteless reviews (most seem good and a few bad) I must say I am impressed! The soapstone delivered a robust flavor to the scallops. I am picky with Scallops and I usually don't like how a lot of restaurants cook them and these ones I cooked were delicious and rivaled very best I've had at higher end restaurants. I also cooked some mushrooms and they turned out perfect. Its not cheap but so far I'm really impressed by it. Like others have said it does take a bit for it to heat up, but one it does it stays hot. You can flip the scallop over and the second sear seems just as hot as the first one. The unit its self is super heavy and just feels badass in the hand. Props to KJ for putting this out for us!
  34. 10 points
    Some recent posts with the Trompo King in another forum got me thinking about a contraption I'd purchased many years ago (2010 or so) when I first bought the Bubba Keg. One of the guys in the Big Steel Keg forum had bought one and it looked like something I'd make use of - a Chicken Swing. No, not this - (Who knew chickens had their own swings?) This - I'd stopped using it since the thumbscrew that holds this piece on the rod via friction fit was no longer threading properly so yesterday I cut threads into the end of the rod as an alternate solution and added a giant washer - The chicken usually sits on the four rods that stick out from that piece, but when making tonite's dinner I'll be using the round tray onto which I'll be stacking meat for Gyros. It's lined with foil and will collect any juices. The chicken swing never fit on the Bubba Keg since the Keg doesn't have sufficient height in its dome. It did fit on the Cypress Kamado and fortunately it fits just fine on the Goldens' since the dome is tall. Here it is without the tray. The tray doesn't come with the swing, it's just something I added to try my hand at Gyros - I made some Gyro seasoning yesterday - The meats are marinating in the fridge until they're ready to stack later today. I'll be using pork, beef and turkey. I know lamb is traditional but it's not a favorite of the Mrs. The pork getting happy - Along with this I've got dough rising for Pita Bread. Like I did with the Naan bread a few days ago, these may get grilled in cast iron on the stove rather than firing up the Bubba Keg. We'll see. Having only made this once before many years ago, this will be an interesting afternoon experiment. Yes, the meat is stacked but the stack doesn't turn like a vertical rotisserie does and the fire is beneath the meat rather than to the side. This turned out decently way back when, I expect it to turn out well again today. Fingers crossed. About 2 hours in - Ready for slicing - Ready to serve with the Pita bread, tomatoes, red peppers, avocado, olives and the Tzatziki sauces (one with yogurt, the other with sour cream) - After carving off some meat, the stack goes back out on the grill so the meat at the center can be grilled to proper doneness - Back inside after another 10 minutes or so on the grill - Some nice layering of beef, pork and turkey - The taste was excellent. The marinade I used wasn't overpowering, but gave the meat a nice flavor. The Pita breads were pillowy soft and a perfect complement to the dish. Thanks for checking out this post and today's experiment with the revamped Chicken Swing and Gyros on the Goldens' Cast Iron. Regards, -lunchman
  35. 10 points

    A Quick Apple Pie

    Due to the winter storm, work closed at noon today. I really didn't have all that much to do after work and decided to bake a pie on the kamado. This was an apple pie with an oatmeal crumble topping. It baked at 375F for just under an hour. Thanks for looking.
  36. 10 points

    Rotisserie Glazed Pineapple

    I was thrilled that the challenges returned, and then quickly thought to myself, "what in the world am I going to do for dessert?". We are not big dessert makers or eaters here, and our go tos are usually fruit based. I looked around for grilled fruit desserts, and found one (gasp, on a website for a gasser) that involved all of the following wonderful things: pineapple. bourbon, grill, and rotisserie. So, I set out to make bourbon glazed rotisserie pineapple on a kamado. I intended to make the wings on the big joe, and then rotisserie the pineapple on the classic. However, the classic heated up almost instantly, while the big joe took its sweet time, so I switched grills, crammed the wings in the classic, and used an extra large kamado to rotisserie one pineapple. With some welding gloves, I was pleasantly surprised how fast and easy it was to switch the intended cook with both grills. While the wings cooked, I began giving the pineapple coats of the bourbon/brown sugar/butter glaze. The wings came off, and we very much enjoyed them (tequila lime seasoning mixed with baking powder, 20 minutes a side indirect at 350). These end up being crispy just like fried wings with a wonderful moist center. I still cannot believe how easy and tasty this wing cook is, I still get lost in the "magic" of the kamado. Back to the pineapple. All that lid opening leads to a little more fire. The smell coming off the big joe indicates I am going to enjoy this dessert. Done. And served with some ice cream. We all loved this, and joked that the chicken wings were probably healthier than the pineapple. I am absolutely going to make this again. It was so easy, plated really well, and everyone young to old enjoyed it. Thanks again for getting me out of my comfort zone!
  37. 10 points

    Product Testing

    My wife and I last year made the step from backyard poultry to include beef production as we continue to grow our hobby farm towards something more substantial. Today we picked our first 2 bulls up from the butcher so naturally after deliveries I had to do some QC and test the product. Needless to say I am impressed that we turned out such a high quality product on our first run with holstein bull calves from dairy production. Sirloin steak nearly fork tender seared 6 minutes a side on the mini egg. with any luck I'll be doing a brisket cook this weekend.
  38. 10 points
    We do a rotating Sunday dinner between my sister, brother and wife and my wife and myself. This week it's my turn for the main. I decided to try an Italian Porcetta sliced thin and heaped onto nice, warm Baguettes. Picked up a 4lb roast last night, stuffed it this morning and then dropped it onto the Akorn for about 40 minutes at about 250 degrees. Lots of Hickory and Apple chunks were added to give it a smoke profile. Right now it's cooling on the counter. In 20 minutes I will vacuum seal it, and then later on drop it into the Sous Vide for about a 24 hour bath, before a quick final sear and then service. Here is how it looks currently. Every time I went out to turn the meat, my wife followed and giggled. A neighbourhood Raccoon even caught a sniff and came to inspect! Seasoning was a puree of Fennel Fronds, Rosemary, Sage, Garlic, Lemon, Fennel Seed, Pepper Flakes, Salt and Pepper, Olive Oil. Can't wait to taste this!
  39. 10 points

    Joe Jr getting a work out.

    Took the little guy camping with us and it didn’t disappoint!! Beef back ribs, wings, cheeks and veggies!
  40. 10 points

    Drying Peppers

    A buddy had some extra peppers of mixed levels of heat that I decided to dry using the BGE. All in all it took about 27hrs at 185°ish once it locked in the temp. I’ll post in order Ground up and and air drying for a bit Got 3 jars this size thanks for looking.
  41. 10 points

    KK Cook - Kinda

    Finally got some respite from our early cold snap this week. Decided to do a KK cook on the back deck..... well, kinda a KK cook. Except KK (me) didn’t do the cooking and the KK (grill) only played a support role in the cook. First things first, got the KK fired up (the grill, not me). Hmm.... what a peculiar implement on the top grate. This was the result of a wild hair Mr. KK had to order something called a SteakStone. Now mind you, I was chastised for getting my Big Joe soapstone awhile back.... because why would anyone want to griddle a steak.... but I digress... Anyway, Mr. KK’s SteakStone arrived yesterday and I was happy to fire up the KK for it. And for the record.... I’m pretty sure it’s just a chunk of soapstone... So.... I mentioned that neither KK or the KK did the cooking.... say what? Once I heat soaked the SteakStone for an hour at 600-ish, it was time to pull it off. Our work was done. Mr. KK pulled it off the grill with our BlueFire gloves (thanks @keeperovdeflame) and landed it in the tray I was holding which came with the stone. It’s a metal tray insert in a wooden base and I’m pretty sure the way the tray sits leaves an air gap. I gave the stone a quick wipe with avocado oil once it was inside on the table. Then I stood back and snapped some pictures while Mr. KK and the older daughter cooked their own dinner.... On went a couple of filets. And I was nice enough to steam some asparagus for them... The stone was screaming hot and the sizzling sound and aroma when the meat hit the stone was amazing. They let them go about 2 minutes and flipped them. Another minute or two and they started cutting their steaks right on the stone and given each bite a quick sear on each side. Each bite was nice and warm and perfectly cooked (we are a rare to mid-rare family). And the stone was still plenty hot even at the end of the meal. Sure it’s a little gimmicky, but it works as advertised and they both really enjoyed their dinner experience. I do think it would be hard to properly heat the stone without a Kamado though.... at least in a residential kitchen. I gave the stone a quick scrape last night and washed this morning and it cleaned up really nice and easy.
  42. 10 points

    A Fish Without a Face

    Decided to try cooking a fish without a face as part of my effort to embrace the challenge this month.... Still wondering what I did to @ckreef to deserve this.... Simple salmon filet. No sides. Went right from the grill to a container to take to my mom. This was a fun cook. Super proud of myself that I didn’t leave half of it on the grate. I even tried a couple of bites. It was tolerable.
  43. 10 points
    I realize this request for a review of a Goldens' Cast Iron Cooker goes back quite a bit, but I figured I'd start off as a new member of the forum with a review. I've had the grill about a year and a half, ordered directly from the Goldens' Foundry in Columbus GA. Before ordering, I called the folks at Goldens', they graciously answered all my questions about the cooker and I knew that this was a company and family I wanted to do business with. I had some issues with the first grill delivered (all shipping company problems), one of the VPs at Goldens' called me directly and said they were shipping me a new cooker, no questions asked. I don't think I've ever had customer service like that from any company. Here are some pics of the cooker in my garage shortly after delivery - Single piece cast iron firebox with the optional divider plate (used for two zone cooks) - Cast iron half grates. The grates have legs on them, can be turned upside down to get closer to the fire or stacked as in this photo for additional grilling surface. Even with just two grates installed, one can be legs up, the other legs down which allows for a nice reverse sear - Searing plate / heat diffuser. Similar to a BGE platesetter, but a bit more versatile as it can be used for searing. I've only recently used it for searing, the results were fabulous - Lower vent control - Upper vent and thermometer - Normal grate height - The usual questions: Does it rust? No. It took all of one cook to season the inside, no worries about it ever rusting. The outside is powder coated, nothing to worry about there either. Does the outside get hot? Yes, but no hotter than a ceramic Kamado. Don't put your hands on it, but it's not scorching hot where you'd be worried about burns if you touched it. Does it take long to heat up? No longer than a ceramic Kamado. Usually once I light my lump it's ready for cooking in about 20 minutes. Does it take long to cool down? Nope, within an hour or two it's dropped its temp where it doesn't register on the thermometer. Weight? 330 lbs, plus the cart which is around another 100-125 or so. Easily wheeled around on my deck, but this isn't a cooker you're going to take tailgating. I opted for the smaller of the two carts, I didn't need the larger cart with the side shelves. Goldens' does make a smaller 14" cooker. Diameter: 20.5" cooking surface. Plenty of room. My experience with this cooker has been fantastic. Coming from the Bubba Keg the learning curve was minimal, mainly getting used to the vent controls which took about 2 or 3 cooks. It's easy to cook on and quite versatile. I'll never have to worry about a Humpty Dumpty moment with this cooker. It'll last forever and in 500 years someone will be grilling on it. That's it for this quick review. Any questions, feel free to ask. Regards, -lunchman
  44. 10 points
  45. 10 points
    I was one of those who first thought this challenge would be more difficult than my August self could tackle. Lots of company, weather, etc. But then I realized I actually cook like that all the time, so I just needed to get it together. Tonight was the night. The roasted chicken thighs start with a saute of shallots and tomatoes with some Dijon mustard. Then chicken broth, cream sherry and red wine vinegar were added to the pot. When that started to simmer, I dropped in the chicken thighs skin side up, and they cooked at 400 degrees for 45-60 minutes. (afterthought: to make this more BBQ, I could have used my favorite homemade rub on the thighs.) Remember that liquid always moderates the heat, so I wasn't too worried about burn. No extra smoke for the chicken. The recipe calls for crusty bread to mop up the wonderful juices, but I chose orrichette pasta instead with their little cups to catch the juice and also easier for hubby to eat. I roasted up some brussels sprouts so they could lounge in the sauce as well (oops, forgot to take a picture of them cooking). Dessert was a simple blueberry muffin cake with fresh blueberries and vanilla yogurt on the side. DONE! Anyway, this is my interpretation of the challenge.
  46. 10 points

    Mediterranean Rib BBQ Dinner

    This is my first effort in the "Homemade BBQ Dinner" and wanted to keep it simple so I chose a Tunisian recipe for a appetizer, a Italian recipe for grilled ribs and a grilled corn salad and a watermelon salad. If you have company coming or are planning to attend some sort of potluck, pay attention to the watermelon salad: It's unusually good. The appetizer is Cheese and Potato Cigars of the Tunisian Jews. This is a gruyere and potato mixture with turmeric and nutmeg formed like a egg roll and deep fried. It's a great finger food appetizer. Recipe here http://www.cliffordawright.com/caw/recipes/display/bycountry.php/recipe_id/982/id/15/ Used a Italian recipe for Spuntatura alla Griglia that is baby backs cut into individual ribs, marinated overnight in olive oil, garlic, rosemary, crushed red pepper and salt. Cooked hot and fast directly over hot coals, turning often, for 20 minutes until the exterior is crispy and the interior is really juicy. That was done on the Joe and I really had to keep things moving around because I had a lot of flare-ups, so there wasn't a lot of photography getting done in that portion of the cook. When I've done this recipe before I have used a 2 zone setup and will do that in the future with the Joe. The first salad was Grilled Corn and Poblano Salad that also included chopped red onion, chopped tomato, chopped cilantro, kosher salt and lime juice. Grilled the corn and poblano together on the Akorn until the corn had a lot of color and the skin of the poblano was charred. Put the pepper in a plastic bag for about 15 minutes to steam to make it easy to scrape off the charred skin and remove the seeds before chopping. The last salad (and pretty much the star of the show) was a Watermelon with Lime Dressing. I used half a 8 lb watermelon cut out of the rind into irregular shapes, 2 T lime juice, 1 T fish sauce, 1-1/2 t sugar, 1/2 t kosher salt, 2 sprigs basil crunched up a little in your hand to extract some juice. This salad is sweet, sour and savory and elevates watermelon to a new level. If you are making it ahead, keep the dressing in a jar until about 10 minutes before tossing and serving because the salt, sugar and salt in the fish sauce cause the watermelon to start giving up juice. The Italians make a fish sauce, but it's hard to find and expensive, so I use a Vietnamese fish sauce (I prefer 3 Crabs brand). The fish sauce adds a rich umami taste to the salad, nothing fishy. Added some dry roasted salted peanuts at serving for a textural crunch and flavor. My wife and I were both making embarrassing noises eating that watermelon salad. I also included something I don't see around here very often: a wine recommendation. I'm posting this on the early side to see how much grief I get for putting egg roll wrappers in the same category as ketchup as something you can use premade.
  47. 10 points
    Golf Griller

    Tomahawk Ribeye

    I've been wanting to try one of these for a while. I was at Costco yesterday and saw this. Three pounds of meat. I followed @John Setzler's video. Here is it taken off the grill after the reverse sear. And the sliced meat ready for serving. My wife and the neighbor thought it was great. I thoroughly enjoyed it.
  48. 10 points

    Ghost Tiger Wings and Pig Candy Thang

    I'm not fond of traditional wing sauce. Over the last year or so I've been experimenting and finally came up with a wing flavor/sauce that I like. We'll start with the Pig Candy Thang. I also made a Blue Cheese Dip. It was definitely needed as the Ghost Tiger Wings will definitely lite your mouth on fire. The Ghost Tiger Wings. I made a traditional wing sauce but added some Ghost Rub and substituted Tiger Sauce instead of Frank's Red Hot Original. Compared to Frank's, Tiger Sauce has decent heat and a bit sweeter. It's just a better flavor for me. I cut and trimmed up my wings then coated them in a mixture of corn starch and Ghost Rub. Cooked them semi-direct at 400*.I basted them at the very end. Well there you have it. . . . Oops no money shot? . . . I have plenty of money shots but they all suck so bad I'm embarrassed to post any of them. I tried working the flaw out in my photo editor but just couldn't get it worked out. I'm not going to enter this just yet. I'll try and redo before the end of the month. If I can't redo I'll post one of the crappy money shots and enter it anyway. The Ghost Tiger Wings were one of the best wing cooks to date and not for the faint of heart. On the other hand the Pig Candy was the very worst I've ever done and I've made pig candy probably 20 times in the past. I cooked it too hot and fast and should have pulled them five minutes earlier. Oh well that's the way it goes sometimes. ....................................... Definitely didn't have time this month for a redo. Here is the best crappy money shot I had. Have only missed one or two challenges over the last few years so I'll enter this one.
  49. 10 points

    Man did I miss kamado pizza

    I got my Blackstone pizza oven as a gift for our anniversary this year in August and have had many pizza nights on it. The pizza is fine, however no where near as good as on the KK. There really is just no comparison, even though it is a lot quicker. I made a bacon pineapple and a mushroom garlic blue cheese pizza. I didn't take a picture of the pineapple one when it finished because the dome thermometer got it so it wasn't so attractive.... Anyway, I'm sure I'll be selling my Blackstone soon. Should probably get rid of my sous video machine too. Both things that cannot live up to kamado cooking.
  50. 10 points
    BMW or Ford? Thermapen or Taylor? Komodo Kamado or Weber kettle? You can get the job done at whatever price point you want to pick. If you can cook, the tools you have to do it with are less important. If you want it to be a hobby and something enjoyable, you should buy tools that will make you happy in the process. I won't get into the debate of one grill brand vs another because its a pointless debate. Buy whatever makes you happy. You don't need outside support to justify your purchase. In my opinion, $500 difference in one kamado or another is irrelevant. You are going to spend a TON more money on other stuff you don't need to go along with it anyway Probably more than the cost of the kamado after all is said and done.
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