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

  1. 24 points
    John Setzler

    Kamado Guru will stay ONLINE

    Thanks to all of you for the feedback. I have decided to keep Kamadoguru.com online. I will continue to pay the costs of running it as I have been doing. I have added a "Support KAMADOGURU.COM!" banner prominently on the site. If you would like to contribute to the costs of running this site, please feel free to click on that link. Providing support to Kamado Guru is completely optional. You get no added benefit other than knowing you are one of the great folks who help keep the site online. Thanks! John Setzler Kamado Guru Administrator
  2. 21 points

    Young Baconstein

    The Guru Moderators Challenged me to create a “Weave Your Way Through May”. I thought long and hard at what I could create. Create something delicious by weaving ingredients together? At first, I thought I kept thinking and then came to the “point” where an idea “stuck” with me. If I had the correct ingredients then I studied up on my past cooks and if you will I’ll provide you with a little educational reading and show you I assembled most of my ingredients Greased up my CI pie pan with some Crisco. Did my crust weave in it but it looked a bit (Not my best work. I should’ve done this on the glass pie dish like last time but since the crust won’t show this was no biggy) Now I placed the glass dish in the CI dish to try to control shrinkage and keep its shape. Now place it upside down on the kamado to let the bacon grease drain. I let it cook this way for 30 minutes. While that was cooking I whipped up the egg, milk, sour cream and Bisquick Once the bacon crust was cooled I placed in a layer of thinly sliced potato. Now some slivered onion and then the Hatch Chiles. Now I added half the egg mixture and 1 cup of cheese. I repeated this process and placed it on the kamado for 50 minutes at 300 degrees. Here it is after 50 minutes. I thought we could clink our glasses in a toast but alas it still wasn’t alive like I wanted so I threw a little temper tantrum. It needed one last ingredient So I added a bacon weave on top of mostly already cooked bacon and cooked it an extra 10 minutes. (Didn’t want to deal with the shrinkage or the extra grease) and in a last desperate attempt, I yelled out Here it is after the additional 10 minutes. IT’S ALIIIIIIIVE!!!!!!!!! Close-up with flash. Without flash. Today I cut a slice and heated it up for breakfast. It was so delicious it had me dancing! THE END!
  3. 19 points
    Chicken Shawarma and Homemade Naan Bread I love this recipe, it's a lot of fun to make, always has a great taste and can be treated like Tacos, served with pretty much any toppings you'd like. I usually make this on the Goldens' and the Bubba Keg, but since this will serve as my entry into the October Chicken challenge, this is the first time I'm using the Weber and the Bubba Keg. The marinade ingredients - which all ends up looking like this (I do thin it out a bit with the addition of a little water) - The chicken parts preferred for Shawarma are skinless, boneless thighs. The higher fat content of thighs keeps the chicken moist during the cook. Breasts could be used, but I think the chicken might wind up a bit drier than you'd like so thighs are highly recommended. You can marinate the chicken in a ZipLok bag or as I prefer in a glass dish. I brush the marinade onto the chicken, no sense wasting a plastic bag - I let it sit in the fridge for a few hours to marinate. In the meantime I prepare the dough for the Naan bread. This is a Yogurt based dough, very sticky but it grills up nicely. After a few hours of proofing it looks like this, it's risen quite a bit from when it was mixed in the bowl - And makes eight pieces - Let's get to grilling. The Weber set up for indirect with the Slow N Sear, the chicken thighs are placed on the indirect side - The Naan dough balls have risen a bit after sitting on the mat under a tea towel - The chicken is looking quite good after about a half hour, total grilling time was around 45-50 minutes - The Naan bread is grilled on the Lodge cast iron pizza pan on the Bubba Keg. I add some butter to the pizza pan to get the bread to grill nicely - Thighs after a rest and cut into smaller pieces for serving - The recipe normally calls for a Yogurt based sauce with Cumin, Lemon, Minced Garlic, Salt and Pepper. Mrs lunchman prefers a Sour Cream based sauce so that's what I use instead of Yogurt. Getting ready to make a sandwich with the fixins (tomato, cukes, olives, sauce, shredded lettuce). The local Wachusett Green Monstah beer will hopefully help the Red Sox throughout the remainder of the playoffs! A Shawarma sandwich served on the Naan bread - This last pic will serve as the entry pic in this month's challenge. Thanks for checking out tonight's dinner! Regards, -lunchman
  4. 19 points


    Less than stellar post given that I don’t have my trusty iphone camera anymore - but I improvised using Mr. KK’s. Apparently he didn’t get the memo about tonight’s dinner so I missed pictures of phase 1 tortilla cook. Did 4 at a time. 2 on soapstone and 2 off... rotating as I went. Finished product: Tri tip marinating since Monday. Cut up veggies tonight. Should have given tri-tip more of a headstart. Took veggies off and moved tri tip on grate to be over soapstone indirect since it was still ultra rare. Brought in and sliced up. And a tight shot of an assembled fajita with some shredded cheese and guacamole. Super tasty! Plenty of leftovers for tomorrow....
  5. 19 points

    Bacon crust pizza

    I decided to stick to a theme of meat crusted pizzas with my second entry. This time it was a bacon weave for the crust in a cast iron pan I then baked it in the KJ with a Dutch oven on top of it to keep it flat at 400 degrees for about 25 mins or until the fat rendered. I also roasted a pepper and some onions for the toppings I drained the fat and started the assembly. Final baking at 450 for 10 mins And of of course the final product
  6. 19 points

    Family Traditions....

    When I was a kid, in my family it was a tradition that the first fire of the year was on Mother’s Day. My dad would grill on the Weber kettle for the first time of the season for my mom. Well, my dad only lived to see one week of my teenage years.... Guess seeing me a teenager was really that bad. Lol. Anyway, even though I am a year round griller these days, I still feel compelled to light a fire on Mother’s Day in his honor. We are doing inventory at work and I have put in a ridiculous amount of hours the past 3 days. Well more than a weeks worth... I’ll pay for it early tomorrow morning, but I left early enough to light my fire today. Fire lit. Been dying to use this chunk of a broken soapstone for the Big Joe for ages and today was the day. My husband thawed some scallops. I wanted to see what the soapstone could do with them. I don’t like seafood... so had no desire to try it. He did most of them on his gasser. I cooked two others after the trial. Put on my filet and the other two scallops. He got a whole tenderloin for a great deal and cut into steaks himself after I asked him to have some cut extra thick via text from work yesterday. Good choice on his part.... Put on some compound butter after flipping. Thanks again @Panchango for getting me to dive into that little endeavor. Meanwhile my husband had prepped mushrooms, green beans and potatoes... His other two scallops finished. Great color on these and good seafood cook practice for me. Plated and ready to go. And money shot... This was perfect for me. Everything else was done on the gasser by my husband... but I just had to light that fire and play today...
  7. 18 points
    Money shot: Plated with my wife risotto and an heirloom tomato salad I am thinking a kamado does a pretty fine job with steak. Everything was delicious. The steak was pretty close to perfect.
  8. 18 points
    This cook starts with the story of the first time I had blackened redfish at Paul Prudhomme's K-Pauls in New Orleans about 30 years ago. I was amazed at the flavors and the juicy fish inside that blackened crust. About 3 years later, on a business trip to Portland, OR, my wife and I arrived just after Paul Prudhomme had spent a month cooking at a Portland restaurant at the behest of the local seafood promotion board. I saw it in the paper when we arrived and said "We have to eat there". Got to the restaurant and found the place pumped and electrified about Cajun cooking after Chef Paul's flavor injection into their food. One of their specials that night was Blackened Sturgeon which I ordered and was astounded at the treatment of a fresh local fish with blackening and those flavors. So blackened fish has been in my toolbox ever since and I have designed all of my kitchens to have a 3500 cfm extraction hood to handle the smoke. Getting a Joe made life easier because the smoke stays outside. There is a lot of smoke if you're doing this right. So the menu Sunday night was Blackened Catfish using Paul Prudhommes's recipe and his Seafood Dirty Rice which is the next recipe in "Chef Paul Prudhomme's Louisiana Kitchen". Starting the meal was Food Network's Geoffrey Zakarian converting Caesar Salad into finger-food, piling dressing, shaved Parmesan and croutons onto a whole Romaine leaf, so you can just pass them around. And his dressing includes anchovies and you don't want to leave those out even if you think you don't like anchovies. It ain't fish, it's Umami. As my wife said "That's a flavor bomb". The salad: https://www.foodnetwork.com/recipes/geoffrey-zakarian/caesar-salad-recipe-2041542 The Blackened Spice and method: http://labellecuisine.com/Archives/fish/Paul Prudhomme's Blackened Redfish.htm The Seafood Dirty Rice: http://labellecuisine.com/archives/seafood/Paul Prudhomme's Seafood Dirty Rice.htm
  9. 18 points

    Simple Oven Baked Chicken

    For this cook I used my Wood Fired Oven. Simple fresh ingredients. I did not use the bag but the seasoning that comes with it tastes really good. Cooked in my hand crafted ceramic dish from Portugal. Cut up the vegetables. Added a cup of water and the bag seasoning. Covered with foil and in the WFO to give the vegetables a head start. While that was going on I spatch cocked the bird and rubbed it with oil and Crazy Chic seasoning. After 20 minutes I pulled out the vegetables, added the Pioneer gravy and the bird skin side down. Into the WFO it went uncovered. Thirty minutes later the bottom had some nice color. I turned it over skin side up then back into the WFO. Another 30 minutes and top side had some nice crispy skin. Dinner is ready. A simple Oven roasted chicken that could easily be done on just about any grill or even your kitchen oven. (I forgot how to use my kitchen oven it's been so long - LOL). This is the second time I've done this cook in the WFO. Both me and Mrs skreef like this better than KK rotisserie chicken and that's saying a lot since KK rotisserie chicken is some of the best chicken I've ever cooked.
  10. 18 points

    Veggies and Steak and KK

    Wanted to do something quick and easy with little to no dishes tonight. Hot water heater is out, so the KK household has been simplifying life wherever possible this weekend. Veggies on first. Then some steaks. These had some great marbling and were rather inexpensive. Flipped. And plated on my finest China. Steaks were tender enough to cut with plastic ware. Ended up medium rare to medium instead of rare to medium rare. Dinner was a huge success with the family.... well, most of the family. And I got my first real cook knocked out on the KK in its new home out back on the deck. I spent Saturday doing the venting. From before sunrise until almost sunrise again... long day!
  11. 18 points

    Margherita-heim Pizza

    What started as an innocent thread in The Cooler about how much I like to clean my grill spiraled into being taunted about my sourdough starter by none other than @ckreef... I know, it's hard to imagine one of my posts running off the tracks, but it happened (shocker)... So, I wasn't planning on a pizza cook today, but once the bear has been poked there is no going back... Ironically enough, the taunting happened just as I was planning to clean Big Joe from last nights cook. So I went ahead and took care of that and made sure to sweep the rim of the firebox so as to not face taunting over that as well from @CentralTexBBQ. I'm thinking this was a solid "B" effort - except I didn't take the tray guide out this time (I just dumped the tray) - so might actually be down to a "C-"... So here we go with my Sourdough Starter Mama Mia Pizza Challenge Kickoff Cook. I started my starter awhile back. I exercised extreme patience the whole time and didn't get frustrated at all. It really was a shining moment for me. I parked the starters in the fridge (I had experimented and done one that was primarily a bread flour feed and one that was more of a mixed bag with bread flour, whole wheat and rye flours.) When I fed them this week, I reserved some of the whole wheat /one to leave out. I had fed it last night. And after the taunting this morning I figured it was finally time to put it to use. Googled sourdough starter pizza dough and landed on a King Arthur page within minutes. About a cup of starter: Added 2 cups of bread flour and 1/2 cup of whole wheat and 1/2 cup of hot water and 1/2 tsp of instant yeast. I kicked myself realizing there was a selection for measurement by weight that I didn't notice until later. Kneaded it and parked it for a few hours while I took a morning nap (everyone else was still asleep anyway). Woke up to more taunting in the Mama Mia Pizza Challenge Discussion thread since I had made my announcement there that I was doing a cook. Apparently @daninpd doesn't have the gift of patience like I do as I think he was unimpressed with my nap delay... Setup Big Joe for pizza. Hadn't ever done pizza in the Big Joe before. I was really confident and comfortable and cozy and happy with my Vision pizza setup... but since my husband has sold it (still not picked up - killing me having to keep looking at it knowing it's not mine), I figured I better get confident and comfortable and cozy and happy with a pizza setup for Big Joe. A couple of huge chunks of lump in there from a bag of Fogo Super Premium... Wanted to let the Joe come up to temp and heat soak really well. Went in and did some more prep. Decided I better make my sauce for a challenge cook - had not ever done this before, but there have been a number of posts about it recently. Added just a touch of sugar and red wine vinegar as well that is not pictured. Then cut up my tomatoes and... what's that you say???? Why yes... an Anaheim pepper. Not exactly traditional, but here's why.... So I don't love basil.... actually, I don't really even like basil. I don't dislike it, but truth be told, I would rather not have it on my Margherita pizza. So, I decided in order to maintain that classic Margherita look, I would sub in some sliced Anaheim peppers. Perfect for me. By now Joe was cruising right along and it was time to make my pizza. Assembled with my sauce, tomato, anaheim pepper and fresh mozzarella and just a sprinkle of an Italian blend shredded cheese. Launched onto the Big Joe pizza stone setup. Trucking right along.... Nice crust.... About ready to pull.... And done.... Now here's where I miss my Vision setup. I just didn't get the browning on the cheese on top that I like and I think that's because I wasn't riding as high in the dome as I do on my (sad face - it's not mine anymore) Vision. Definitely a very nice thin, crisp and sturdy crust. And a plated shot... And that's what happens when you poke the bear...
  12. 17 points

    A Simple Spatched Bird

    I kept things simple tonight. I butterflied and salted the bird before work this morning and left it uncovered in the fridge. When I got home, I blotted it dry and seasoned with salt and pepper. Cooked raised indirect (275-325F during the cook) with some cherry wood until the breast hit 155F. Total cook time was just short of 2 hours. Super tasty. Thanks for looking.
  13. 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.
  14. 17 points
    Alright Gurus.... the end is near. I’m as discombobulated as all of you about the demise of the Guru. The best way I can figure to deal with this is by doing tribute cooks. Even before my time, there was a Guru legend by the name of @Remoh. From what I understand, he was one heck of Kamado Guru and unfortunately passed away awhile back. I wanted to include him and one of his legendary posts in my first tribute cook. And, what tribute post would be complete without a nod to ckreef and skreef. So here I go... my first tribute cook and challenge entry combo... might have been some crying involved. And not the honorable kind where I burn or cut myself... just the hurt feelers over the Guru shutting down kind of crying going on here. And for the record... if I burn or cut myself, I just swear up a storm and it’s all good. Remoh’s Artisan Bucket Bread This guy was a legend. I wish I could have interacted with him. Got the ingredients together. Mixed it up into a shaggy dough. Set aside ingredients for the zucchini gratin posted recently by @ckreef. Not pictured are some seasoning and gruyere cheese. And then I got my flat iron soaking in a marinade that @skreef used in a challenge cook awhile back. Grill setup for indirect with my stone raised to do the bread around 450. Ready to go on... did a half batch so pulled off half of it. Coming along.... Meanwhile, back at the ranch (ie Weber gasser) was roasting some chiles.... Gratin prepped and assembled. On to the grill. Indirect 450 to 500. Moved to one side to get the flat iron on. Marinated steak ready to go on... And on with the zucchini gratin Gratin looking good! And all plated up. This was a great meal thanks to the gurus here - present and passed. Going to miss you guys a ton! I plan on doing tribute cooks from here on out and encourage you to do the same. I’m always inspired by all the amazing Kamado gurus here and want to pay homage to that in the time we have left. Thank you all so much!
  15. 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
  16. 16 points

    Cowboy Ribeye Revisited

    The cowboy ribeye last weekend was such a hit that we had to do it again. This time with a little more effort on the sides. Again, Mr KK used his pellet grill to smoke the ribeye to around 120F. Meanwhile, I put together a Zucchini and Onion gratin.... heavy on the onion. Onto the grill. Potatoes had a 24 hour brine in them due to unforeseen circumstances. Moved the potatoes to the pellet grill. Finished off the gratin before setting up for the sear. First on go the shrimp. Followed by the Ribeyes. All plated up.... an outstanding meal.
  17. 16 points

    A 4 grill Thanksgiving

    The full menu: Turkey Honey Baked Ham Mashed potatoes Gravy Carrots Stuffing Cranberries Green bean casserole Candied yams Mac and cheese Sweet Hawaiian rolls For desert: Irish coffee Pineapple Casserole Pumpkin pie Chocolate pie. A large portion of this was cooked outside on 4 different grills. Turkey, carrots and gravy in the WFO Green bean casserole and Pineapple Caserole on the 19" KK Candied yams on the 16" KK. Mac and cheese on the Primo Oval Jr I'm stuffed and we have plenty of leftovers
  18. 16 points

    Saucy Jerk Pork Ribs

    I felt like trying something different than the normal prep for ribs. I marinated a rack of St. Louis cut pork ribs for a couple days in a mixture of Walker's Wood Jerk Paste, Orange and Pineapple juices, and a touch of oil. The grill got away from a little bit and these smoked between 250 and 300 F today. It was 2 hours open with a mix of cherry, apple, and beech wood. Followed by 45 minutes wrapped, and about the same open to finish. I reserved the marinade added some catsup, brown sugar, maple sugar, and a bit of dark rice wine vinegar. brought to a boil until slightly thickened then basted the ribs on my final step. Overall, they turned out better than expected, tasty and tender. The one got a little hot near the edge of the deflector, but it was minor. Thanks for looking.
  19. 16 points

    Cooked a whole pig on my XL

    I restored an XL Egg, and put it to the ultimate test last weekend. I cooked a whole 40-pound pig. 250 degrees for 8 hrs and it was delicious. Hardest part was getting it to fit on the 24-inches I had available, Here's a few pics.
  20. 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.
  21. 16 points

    So good

    I fired up the wood oven tonight and broke out the new lodge skillets. This cook took about an hour and it was a lot of fun. lemon pepper roasted spatchcock chicken and hassleback potatoes
  22. 16 points

    17 and Counting

    As for the 17.... Nope, it’s not kids..... and though some of you might find it hard to believe, it’s not Kamados either.... 17 years of marriage today for my husband and I... to each other I might add. Lol. And the best best part is... we both forgot until mid morning. He pointed at me and said “a ha - you forgot too!” And I immediately knew what he meant. 17 years ago, I’ll never forget him looking at me after we finished the marriage license paper work, standing there at the courthouse, and telling me “now you hold on to that receipt in case we need to get our money back”. Ah, the memories.... So, we decided to do a nice meal as our impromptu gift for each other. I ran to the store and splurged. Tomahawk Ribeye and lobster tail for him. Prime New York Strip for me. Since we had so much food we decided to spread out the meal over the course of the day. Had salads mid afternoon Then grilled spinach artichoke ravioli with a jalapeño artichoke dip for an early evening app My husband had his lobster tail while I was doing the sides And then on to a late evening dinner... His ribeye And my plate And sadly, 17 years is not the Komodo Kamado year apparently... Maybe it’s 18.... I hope!
  23. 16 points

    This makes me happy

    I have spent my entire life learning things from my parents. As I get older, I find that I am getting closer and closer with my parents and try and enjoy every moment with them. Teaching my dad about this hobby of mine has been such an awesome experience. My mom snapped a shot of my dad today, preparing for his NFL Sunday. This is what I woke up to on my phone! He is my best friend, and I love that I was able to get him a grill and cooking on a Kamado Joe!!
  24. 15 points
    A little behind the scenes to my Instagram post. Sunday I smoked two small chuck roasts for about 4 hours at 250 Then I put them in foil in beef broth and aromatics and let them braise for another four hours. After two hours FTC these were ready to serve. I fried up the onions and served on fresh buns with American cheddar, horseradish mayo and Au jus will deffinetly be doing this again
  25. 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.
  26. 15 points

    Huge ribeye well done - ha

    I cut this from a whole roast earlier this year. So big I just did one for the entire family. It was seasoned with salt and pepper before being frozen. It was dropped in the water bath frozen. It remained for 3 hours. I fired up the Primo, put one grate in the lower position and let it rip on high. Dropped the cooked steak on the grate for about 1 minute per side flipping 4 times total. It was a crispy sear and extremely tender steak. A very well done cook in my mind.
  27. 15 points

    Cowboy Ribeye

    Mr. KK smoked it on his pellet grill. I seared it on Akorn Jr. Not much else to say... other than I love Akorn Jr.
  28. 15 points

    Chicken Kale stew - open pit

    Chicken Kale stew - open pit It has been a cold and rainy last few weeks. In fact, over a foot of rain this month and we even touched the 30's. Stew! The first day without rain in 2 weeks was yesterday so we decided it was a good day for a fire in the pit. That's when I started putting dinner plans together. 5 cups chopped kale 4 cups of chicken stock 1.5 lbs of chicken breast 1 cup of sliced carrots 2 cups of sliced celery 2 cups cubed potatoes 1/4 cup olive oil 1 hot chili chopped coarsely 4 TB flour 1/2 TB garlic powder 1 TS dried thyme 1 bay leaf 1/2 TS black pepper 1/4 TS salt I hung the Dutch oven over the hot pit and added the oil, carrots and celery stirring until soft. Then added salt, pepper and garlic powder stirring for another 30 seconds. In went the flour for a quick stir and then everything else. With the lid on this simmered for a good hour stirring occasionally. Money! Here is a look as it progressed. The kids roasted hotdogs while the stew cooked. We served this with a little grated Parmesan. It was really good and hit the spot on a cool evening.
  29. 15 points

    Vortex Wings

    Oddly enough, it wasn’t very windy today. I decided to do some vortex wings on the Weber Jumbo Joe. Prepped the wings. Most with Franks dry rub and a couple with zaatar that I just picked up today. We went to an end of season sale at the local Primo dealer (25% off everything) today. Picked up 100 pounds of pellets and a few rubs and some beer. They had a lot going on today. storage unit auction, auction auction, outdoor living sale and all you could drink mimosas or bloody mary’s for 10 bucks... Anyway... the zaatar was one of the rubs I grabbed today at the sale. Mr KK partook of the Bloody Mary deal.... I just had one beer - someone had to be the responsible adult. This was a black raspberry sour and was super tasty. Outdoor living store with grills and accessories and hot tubs and a liquor store and a bar. I think that would be my dream job to work there.... Ok.... I probably could have come home with a Primo Jr for 25% off since Mr KK was feeling no pain after numerous bloody mary’s (He wanted to get his moneys worth.... lol). But.... I was a good kid and was just happy to get him stocked up on pellets on the cheap. On to the cook.... Got some char broil center cut lump going in the chimney. I love this little guy.... Looking good.... not quite as crisp as I wanted. My lump didn’t last as long as I thought it would. My plate with 3 zaatar and tzatziki. Mr KK’s with buffalo and blue cheese.
  30. 15 points

    Porch Package

    A mysterious package appeared on my porch late Saturday afternoon My thoughts at first glance were: call Homeland Security! It appeared to be some type of explosive device sent from Montana, Wyoming or some such place. Hmmm, have I ticked off ms. kismet lately? The contents however proved very harmless and quite attractive and appealing, if I might say so myself. Apparently, some type of stainless steel vanity plate cooking device of sorts. Certainly a brisket cooking grate of some kind. Better see how she fits on the spanking new year old Big Joe. Ten, perhaps a fire to season it. Adding successive coats of both avocado and vegetable oils Lights getting away from me; will throw something good on it either Sunday or Monday. Granted, I am biased because I designed it, but: this is the sexiest grill grate I've ever seen! I only wish The Burn Shop was able to have pulled off my other designed which was defintely 'mo betta' as they say.
  31. 15 points
    John Setzler

    Kamado Guru will stay ONLINE

    It mostly goes towards cigarettes and cheap hookers.
  32. 15 points

    Homemade BBQ challenge!

    This will be seriously pic heavy. So this was a three day process and culminated in a very successful get together last evening. It was my last big cook before school starts again. So after shopping at 4 different stores I got to starting on my rubs for pork butt and brisket. Pork butt rub ingredients Brisket rub ingredients You may notice that I included Tasmanian pepper berries (in ample quantities) for both rubs...this was new for me. After preparing the rubs, I got to trimming and then seasoning the pork butt and brisket and then these babies went into the fridge for 24 hours Meanwhile after cleaning up I started boiling potatoes for my recently invented potato salad recipe. I assembled the ingredients... It is a highly herbaceous and garlic tasting potato salad, the perfect counterpart to a variety of grilled meats. I also sub a part of the mayo for extra virgin olive oil to make it that much lighter After all the chopping and the potatoes are done, I cooled the potatoes with ice then sliced them and mixed them together. it looks like regular potato salad, but trust me the taste is dramatically different. This was the thing that I got the most accolades for (well.... Other than the cake. But I invented the potatoes and Stella parks invented the cake) Then I set to making a simple coleslaw dressing. Then I fed my sourdough started the night before.... And lit my KK so it would be ready to go first thing in the morning. In the morning I got my smoke pot going with two large chunks of pecan and then added my meat to the main grate. I was thrilled that they both fit without having to use multiple grates... And shocked. Then I got to working on my sauces(and feeding the starter more) I started with brisket sauce which is from Aaron Franklin's book and in my opinion is the only sauce that is acceptable on brisket. All others are just gross. The only change is that I used liquid amino in place of worchestershire which I had done before and knew turned out great. After all ingredients were measured out you basically stir together and simmer just to meld the flavors. Then I got to making the hot vinegar sauce which is my preferred style of sauce for pulled pork. This sauce is just mixed, not cooked. Then I got to the cake. OK small fact you will all thank me for. I got Bravetart by Stella parks for mothers day and have been cooking through it this summer A LOT. I have made cherry pie, blueberry pie, key lime pie, lemon meringue pie, dark chocolate cream pie, yellow cake with fudge frosting cake, this chocolate cake (and the English muffins) and they have all be fabulous, I mean really really good. I'm not so into the gimmicky things like homemade oreos and I made her scones and chocolate chops cookies that were pretty good, but not like her cakes and pies. Her cakes and pies are so flippen good. If you like to bake sweets you NEED this book. I have made this chocolate cake 3 times this summer. Anyway, you start with the frosting which is the easiest thing here are the ingredients Yes, heavy cream and milk Chocolate. Heat up the heavy cream while chopping the chocolate. I used the food processer and saved my fingers this time. Then pour the super hot cream over the chocolate in the mixing bowl of a stand mixer and stir until smooth. Then cover and stick in the fridge... You will whip it after about 6 hrs in the fridge Then I assembled the rest of the ingredients for the cake itself. I had to go flip the meats at 2 hrs. Cooking time (oh yeah and spraying every 30 minutes) so I neglected to take the would be riveting pictures of the cake batter.... But I have proof I flipped my meats! And then of course, here are the cakes cooling Then I got to slicing and grating for the coleslaw Of course I didn't toss with the dressing until about an hour before party time. Meanwhile I was working on my sourdough bread. Assembled all the ingredients. and set for the first rise. Then I went about checking the meat and got ready to wrap This was actually the first time I tried this method with pork butt to see if I could get more consistency in cooking time. (Spoiler alert... It worked) Then put the bread into the loaf pans and waited for their second rise. After about an hour we were ready to bake. I don't think I can over state hoe much my family loves this bread. Then I got to whipping the frosting for the chocolate cake. And decorating.... Yes I know my cake decorating skills aren't the best but I'm practicing and it tastes amazing. Very shortly before guests arrived I planned to do something different. Well different for me... I'm ALMOST a non drinker, but I decided to batch make a cocktail that made use of all of the beautiful limes on my tree and found a great recipe. Into the blender.. After this was blended more water and a cup and a half of vodka was added. This was a super good summer drink, and I'd definitely make it for gatherings again. After guests arrived, had a drink and a few snacks. Then I unveiled the pulled pork. Shredded the pork, sliced the brisket and set everything out. This was my plate with each meat with the appropriate sauce. This was a huge success. I didn't take pics of the cake sliced (I was busy and sticky!) but everyone was raving. One of my friends texted me as soon as she got home that it was the best food of her life LOL. I wouldn't go that far but it was a dang good dinner. I probably wouldnt have done another big BBQ right before going back to work if it weren't for this challenge, so it was good to have friends and family over again.
  33. 15 points

    Pulled Pork

    I put a butt on last night and did it really low and slow. Turned out great.
  34. 15 points
    My four year old daughter and I cooked dinner tonight. A specialty crust set of pizzas that are sure to please! Ingredients include: English Muffins, pizza sauce, baby spinach, two kinds of cheese, previously kamadoed chicken breast, and salami slices. Here's a photo of little hands hard at work on the build! She had a blast.Here is what they looked like when finished. I built the ones on the left...Here they are on the Vision! Placed the stone on the top rack and heated the grill to 500°fAnd finally here is the end result!We had a ton of fun and I got a big two thumbs way up and a huge smile from my assistant chef. She did awesome! The "crust" was crispy and the cheese and toppings really went well together. It came out great and I can't wait to cook with her again soon!
  35. 14 points

    Show your BBQ area

    Here’s mine that I designed myself. Combination outdoor kitchen, dining area and fireplace. We just finished the hardscape. Still need to do the rest of the landscaping. I’ve got a nice 5 burner Blaze gasser and side power burner, one Kamado and a Blackstone griddle. My WSM and turkey fryer are out of frame. I was hoping to pick up a second Kamado, but my Costco’s never got them on the floor. I’d like to have one set up as a pizza cooker and a second as a dedicated smoker. That way I can retire the WSM.
  36. 14 points

    2" Rib Steak

    With all the beef sales for Christmas, I picked up a roast ($4.77/lb) and asked the butcher to cut it into roughly 2" inch steaks. I have two vacuum packed in the freezer. This one was just under 2 lbs. I seasoned it with salt and pepper and cooked direct about 450F. The flames weren't that high during the cook. They flared up when i opened the lid for a pic. It turned out really well. I served it with roasted red potatoes and steamed broccoli. Thanks for looking.
  37. 14 points
    Ordered a WFO from a company in AR. Delivery was going along as expected until it got to a local delivery terminal/company. There it sat for 3 days. They wouldn't answer their phone or respond to emails. Not a peep from them. Yesterday about 1:30pm they called. We're about to deliver your pizza oven in an hour. I laughed at them since I was 2 hours from the house. Ohh - they decided to deliver it today instead (so much for delivery appointments). I would be the last on the truck making it the first to deliver. I stayed home from work today patiently waiting. Around 9:30am got a call. The guys screwed up and put it first on the truck making me the last delivery stop. Fine! As long as it delivers today. I went to work for a couple of hours then once again came home and patiently waited. At 3:30pm got another phone call. We have a problem, the delivery truck broke down on the exit ramp to your house. I have the part needed to repair it. Any mechanics near by? Otherwise we're going to have to tow the truck out of their. WOW, not so fast! I know I can solve my problem and I'll try and solve yours. Bring the part to the truck and I'll bring tools. So basically using my tools, me and the driver fixed the truck and my WFO finally arrived at the house. The bright side of the story is the owner of the delivery company gave me $80 for helping fix his truck and the WFO was sitting in the yard just were I needed it - LOL Here is the broke down truck. That's my orange tool box. Also notice the trailer behind my car. That oven was coming home one way or another. So here it is finally arriving about 6pm. Look at the determination. I didn't know Mrs skreef was snapping pictures. I was a little preoccupied. The red thing is a 4' level for size reference. The inside. The door, thermometer and free ceramic baking dish. This thing is huge. Can't wait to build a stand and get it fired up. I also ordered a SS chimney extender and rain cap. More to come over the next month or so.
  38. 14 points
    John Setzler

    Char Siu Pork

    Never made this before today.... results were extremely good! I had to visit two separate asian markets to get everything I wanted to use n this... lol... I seared it after the marinade and basted it with another glaze over indirect heat while the temp came up to 140f internally...
  39. 14 points

    Grilled Chicken Pesto

    Hey there fellow Kamado Gurus. Time to post another challenge entry at the last possible day….For my October Don’t be Chicken challenge cook, I took advantage of my remaining basil before the 1st freeze to make pesto. I harvest all my remaining basil, made pesto (also froze form basil in oil) and proceeded to make a grilled chicken pesto dish. Seasoned the chicken with Italian seasonings, before grilling Not the most fancy of dishes, but very tasty.
  40. 14 points

    Stuffed Lobster Tail and Filet

    Alright.... end of month is always bad work wise and this month was the worst. Didn’t get done with work until late and dinner was late late and my post is late late late. Did a loose interpretation of @ckreef‘s stuffed scallops recipe. Sautéed onion, red pepper, shallot and garlic in butter and olive oil. Then added white wine, lemon juice and capers. Let that go a few minutes and put on my empty lobster shell to get some color. Added in small raw scallops, shrimp and the chunked up lobster from the tail. Then went in some cream to reduce a bit before adding some shredded Asiago and Parmesan. At this point put on my asparagus bundles wrapped in prosciutto. Added breadcrumbs to the stuffing mix and then stuffed in to the lobster tail to finish baking. Finished off filets to rare-ish. And plated up. My plate without the surf. Just about perfect for me. Couldn't have pulled this this off without Mr. KK’s help. He prepped the lobster tail and got the chunk of tenderloin cleaned up and cut into steaks and got the bread ready.... I’m exhausted. Ready for the weekend already and it’s not even Monday yet. Would have done lots different if I had more time - but it turned out ok given the hurry up effort put into it.
  41. 14 points

    Surf and Turf and Surf

    I am really stepping outside of my comfort zone and attempting some seafood and fish cooks this month. See... I can be a team player.... Mr. KK is not complaining about the seafood / shellfish part. Today was a long day and I knew dinner would be late. I thawed some shrimp pinwheel skewers to do for an appetizer for Mr. KK. Those were a big big hit and went fast. Then on to the main course.... Had some leftover baked potatoes from a work lunch. Made twice baked potatoes. My first time doing this and they turned out awesome. Mr. KK made some asparagus prosciutto bundles. I like these way better than bacon wrapped. Put the asparagus bundles and potatoes on with a frozen scallop bacon cream sauce dish I had in the freezer. After giving those a headstart, put on some steaks. I had texted Mr. KK to pull some steaks from the freezer earlier in the day. He pulled two ribeyes and a couple of strip loins. Started pulling some of the scsllops out of the sauce to direct grill a bit. Getting close. Put the scallops over pretty direct heat to thicken the sauce at the end. And Mr. KK’s plate... everyone else had turf only. Finishing off the rest of my crappy lump during this cook - 2nd burn on this fill up after the salmon last night. There were so many fines and dust towards the back that the lump didn’t burn very even. Just as well... that gave me a good zone for the asparagus and potatoes and scallops. All in all a very good meal. I was really impressed with how the twice baked potatoes and prosciutto asparagus turned out.
  42. 14 points


    So my posting has slowed down. BBQ is taking a backseat for a little while. Although I have a big 4th of July cook coming up. I just had a life changing event. I had a ear infection that destroyed the nerves in my right ear in 2009. Destroyed my life, balance and vertigo problems. Lost my business, wife and house. She left me with the reduced income of my new career. Also, my ability to ride bicycles and motorcycles. After many years of accepting I will never ride again, in a act of defiance, I bought a $90 Wal Mart beach cruiser bicycle. Getting some exercise and riding it to work a couple times a week. Working great, a little awkward, but good. Good enough I just bought a motorcycle on a smokin deal from a coworker. Haven't ridden it yet, insurance next payday. It is a 99 Magna 750, and feels like home. Fixing it up and making it my style is my priority now. Improving my cooking skills and equipment is now #2. I am the happiest I have been in years. I like this site and will be more active again, but am distracted for now. I am going to do something new for the 4th, I am going to smoke a whole top Sirloin, but my methods and seasonings for a clod heart will be the same. I know it will be good. Thanks for listening guys. It is a great group here.
  43. 14 points

    Stuffed Pizza

    Pizza Challenge cooks #2 – my attempt at a “specialty” stuffed pizza. I used my “normal” pizza dough for this one. I used a 9” pan of one stuffed pizza, and a small ~6” pan for the other. The larger was a simply mozzarella cheese and basil on the inside with pizza sauce and parmesan cheese on the outside. The smaller stuffed pizza had mozzarella, basil and 18 month aged prosciutto, with pizza sauce and parmesan cheese on the outside. Very tasty pizza, as we all had 2nd helpings last night. Two pizza challenge cooks down, two more to go… "normal" dough on the far left.. rolling the base layer the larger stuffed pizza the smaller stuffed pizza, before being topped. ready to cook.
  44. 14 points

    Sausage crust pizza

    I decided to do something different last night for a pizza by using sausage for the crust. I started off by carmalizing onions and peppers in a cast iron skillet. I then put the sausage on the cast iron skillet with a glass dish on top of it to keep it from warping while cooking. I baked the crust for 10 minutes in the Kamado. Afterwards, I put the onions and peppers, pepperoni, black olives, pizza sauce, and cheese in the crust. Went back into the Kamado for 30 minutes until it was golden brown on top. Despite the pouring rain that started during the final baking period, it turned out pretty good and certainly a little different than the usual pizza. Here are some pics of the cook:
  45. 14 points
    I struggled a bit this month to figure out my entry. Bacon seemed like the obvious choice (to me anyway…) I wanted something a little different this month. I decided to make a bread bowl and w/the left over dough also made a woven presentation mat for the ribs and brisket. With the Memorial Day weekend, it’s one of few times of the year, I would consider pork ribs which I did. So, it was time to put Ojiisan (Japanese for grandfather/Oldman) to work and cook the ribs. Ojiisan is my ’60 restored Noritake kamado. And I wanted to give brisket another try. Brisket is always my bane… I picked up a nearly 11 pound whole brisket, and fired up the Big Joe for a low and very slow overnight cook. I was also testing out a new bag of lump, based on Walmart’s Western lump sale. The brisket was nearly perfect, except for the overnight fire settle a little higher the excepted and by 6:30AM the brisket was done. No worries, well wrapped the brisket went in the oven turned warming drawer. The brisket was one of my moistest and tender briskets to date. I expect it would have been even better had it not rested for nearly12 hours in the oven. All in all, it was still great. As for the bread dough, I used my pizza dough recipe, and used milk in place of water and added an egg to push the dough to have a tighter crumb. I was going more for presentation, and warned the family of the pending experiment. I really didn’t expect to eat the mat and/or bowl, and both were very tasty as confirmed by the whole family. Here are the pics, enjoy…
  46. 14 points

    Butcher Block Project

    It has been really cold and my business has been seasonally slow. I needed a project to keep me occupied and decided to make some butcher blocks. We have two family weddings in the spring so I thought they would be nice wedding presents. I ended up with four blocks from the wood I purchased. Butcher blocks are not hard to make but do require some shop machines...primarily a substantial table saw, a planer (unless you are using pre-dressed wood stock), several sanders (or a drum sander if you are lucky enough to have one), and clamps. If you are making a fairly modest single unit you can probably get by with basic shop tools. I used the "Wood Whisperer" as my guide on how to build. Here is the link to his butcher block project : https://www.thewoodwhisperer.com/videos/how-to-make-a-butcher-block-cutting-board/ . I have built several of his projects from the plans and videos he provides on his web site for FREE. If you have the tools, source raw planks from the suppliers cabinet shops use...you will pay a fortune for ready to go wood from woodworker supply shops. I was able to get a piece of 8/4" X 10" X 10' Rock Maple and Red Cherry. I think I spent around $140 for the lumber. Anyway, the video link shows the steps...
  47. 14 points

    Mushroom Stuffed Mushrooms

    Alright - so I had a few ideas for the challenge cook running through my head. Finally decided on a loose plan and then as I was researching how to go about it I switched gears just a little bit. I was going to do a mushroom potpie of sorts in a small ramekin, but with some of the challenge cooks so far being "stuffed" sides, I thought that would be a good way to go. So I decided to do a mushroom stuffed mushroom instead. Off to the store I went and came back with some baby portobellos, full size portobello caps, shiitakes and a dried mushroom medley. I had some dried morels at the house and used those as well. Laid out most of my ingredients - not pictured are some cream and bacon. Got Jr. fired up and ready to roll - even though it was nice out, I decided to use Jr. so I was sure I could get it cleaned up. I don't like having to leave my grills not cleaned up if I cook and then the next day is not favorable this time of year. Dried mushrooms in a small cast iron pot with boiling water to reconstitute. Next up was some bacon to render some fat out of and use for the filling later on. Then quickly wilted some spinach before proceeding with the rest of the cook. Next up: onions, shallots and garlic. Let these go a little bit before adding the mushrooms. Then added the chopped up baby portobellos and rehydrated dried mushroom medley along with some rosemary and thyme. Cooked this down quite a bit and added some salt and pepper. Towards the end, deglazed with some white wine and sherry vinegar. Then right at the end, added a touch of cream. Meanwhile, I had cleaned the portobello caps and prepped them. Started with some shredded gruyere then added the wilted spinach, and then bacon crumbles. Then came the stuffing mixture and some shredded truffle cheese. Added a small round of puff pastry with a vent cut into it to the top. Onto the grill we go. Didn't do them all at once because I wasn't sure how it would turn out. And brought inside for plating. These were small side plates. These were awesome and would have gone great with a nice steak or slab of prime rib! They are an all in one kind of side - wouldn't really need anything other than this to go with a protein. I didn't make a main dish as my husband had a smoking project of his own going on that was going to be our dinner - but it was a nice day and I had to take advantage of it to get my cook done. I was in and out of the house a ton, and that wouldn't have been much fun in the cold. The great part was I just put Jr. on the back deck, so it was just a quick step in and out of the back door to check on things instead of going through the garage or out and around the house to where the Vision and Big Joe live.
  48. 13 points
    Big Biscuit

    Grill Fried Hot Wings

    Made some grill fried hot wings on the Kamado Joe classic. Seasoned the wings with some kosher salt and fresh cracked black pepper. Sprayed them with some vegetable oil, tossed them in some Lefty's Spicey Fish & Chicken Mix. I highly recommend it if you can find it. I happened upon it at Shoprite and all I can say is I love it. After I applied one coat I rested the wings on a cookie cooling rack over a half sheet. An hour later when the dry mix got all gooey I applied a second coat to get it extra crispy. While that was resting I lit the KJ, inserted the deflector plates in the high position and brought the temp up to 425°. Once up to temp I let it ride for for 15 minutes just to make sure the grill was thoroughly warmed through. Put the wings on and flipped them every 10 minutes for even cooking for 45 minutes and voila!!! Crispy hot wings.
  49. 13 points
    Sofrito Grilled Swordfish with Mixed Grilled Vegetables I started out making my rendition of Sofrito with a barbeque twist. The Sofrito consists of fresh cilantro, red onion, lemon juice, garlic, salt/pepper, evoo, smoked pepricha, and cayenne pepper for spice. Grilled the swordfish that was basted with the Sufrito for 4 to 6 minutes each side. Grilled vegetables were also basted with the Sufrito.
  50. 13 points
    I was only cooking for two and really just wanted to do a breast, but a whole bird was considerably less expensive so I ended up with a nice 10lb bird. Butterflied it and hit with salt and pepper early this morning. Let it sit in the fridge for a few hours and blotted dry again. Cooked raised indirect on the KJ classic at roughly 350F with a chunk of Cherry. It took about 90 minutes for the breast to reach 155F when I pulled it and let it sit while I finished up the stuffing and gravy. There are a few slices of butternut squash in the background. Overall, I was pretty happy with the bird. Thanks for looking. Enjoy your day. Here it is a few minutes before I pulled.
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