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Showing content with the highest reputation on 03/29/2018 in all areas

  1. 3 points
    skreef

    3-Cheese Chicken Taco

    This is my Challenge cook I wanted to cook Non-traditional Taco. I found this one which is simple and delicious. For those that are looking for a more Heathier Alternative, this is it. All ingredients Mainaded my Chicken for bout a hour. Mayo, Cilantro, and Key Lime Seasoning. Yes, you are seeing right.. Mayo. Mayonnaise seals in juices and also give a nice crust on Proteins In the mean time, I grilled up my Taco Shells My ingredients for the Taco shell itself *Fresh Spinach *2 eggs *3 Cheeses Parmesan, Cheddar, and Swiss *4 tbsp Almond Flour *1/4 tsp Garlic Powder *boiling water *1/4 tsp Salt I made double batch Made (8) 5in circles On grill Grill Shot of Chicken Fixed up a Italian Dressing which was awesome on this Taco. I was very Pleased. Fill Taco with key Lime grill Chicken, fresh Lettuce, Tomatoes, Cucumbers, and Cheese serve wth key Lime Chips and homemade Salsa. Even tho this is a Heathy Alternative, I would eat it again. Def was a nice surprise on this take of a Taco Shell. Ps camera lightening is out of whack.. And a bit blurred... oops! Thanks for Looking Susan
  2. 3 points
    bosco

    Traeger meatmadness

    My buddy is making me another rib stand for the second shelf so I can do 40 at a time!!! Now that will be a cool photo!!
  3. 3 points
    bosco

    Traeger meatmadness

    As some of you may be aware, I am in Law Enforcement. I am a Patrol Sergeant and volunteer to cook for my crew once a month. This was a squad dinner that I made for them. My buddy made me a custom rack to allow me to cook this many ribs at once!!
  4. 2 points
    I purchased my Kamado Big Joe a little over 2 years ago with plans of building a table. Once I started planning, they wife had me complete her projects first. I'm already several weeks in with a little bit more to go.
  5. 2 points
    Ben S

    Pizza kinda night

    Forkish 48 hr pizza dough. Both joe jr and KJC were at about 600 F in the dome and on the stone. Yumm. oo
  6. 2 points
  7. 2 points
    DerHusker

    Carne Asada Tacos – My GoTo Meal

    Carne Asada Tacos are one of my favorite things to make and eat. I make them at least once a month and sometimes many more than that. Today I started by making a fresh batch of Pico de Gallo. Recipe is here: https://www.kamadoguru.com/topic/31022-pico-de-gallo-my-way/?tab=comments#comment-414993 I then took a package of marinated skirt steak and cut it into manageable sizes and placed it on the kamado. I cooked it approximately 6 minutes per side until it developed a little char on it and here is the result. I cut these up into taco size pieces across the grain and made up 3 tacos served with Negra Modelo, some sliced radish and a grilled yellow pepper. Muy Delicioso!
  8. 2 points
  9. 1 point
    bosco

    Traeger meatmadness

    Im not sure if anyone follows, however, each year Traeger does a meatmadness competition. It runs during the March madness schedule. I submitted a meat entry last month and made the selection. I am currently competing in bracket 12 for the South Division. I am not sure how this all works just yet, but it is a really Cool contest with tons of prizes as you go. I will I’ll keep you all posted on my results as the month unfolds. Here is my my first round competitor in my round of 64 contestants.
  10. 1 point
    PeterRegan

    Scottish seasonings...

    Well this looks interesting!
  11. 1 point
    To be honest I have been a little underwhelmed with Sous Vide steak. I have only cooked ribeyes using that method so I can't comment on other cuts. However, I feel like the fat on a ribeye doesn't get cooked right because of the limited time on the grill after the bath. I do like my fat to be a little burnt though. I have done a handful that way so maybe it's just my fault. I might need to try other cuts though because of the way I like the fat done on ribeyes.
  12. 1 point
  13. 1 point
    skreef

    Carne Asada Tacos – My GoTo Meal

    Delicioso Reto Entrada @DerHusker . Great cook
  14. 1 point
    ckreef

    Carne Asada Tacos – My GoTo Meal

    Great looking quick and easy taco entry. What's a tortilleria? LOL - I don't have one of those where I live.
  15. 1 point
    MD_Ag

    Carne Asada Tacos – My GoTo Meal

    Missed this when it was first posted. Had to check it out from the challenge entry thread when it chose that picture of the dogs. Tasty looking cook.
  16. 1 point
    5698k

    What causes dry ribs?

    Even at 225°, 6 hrs is very likely too long. You’re doing the test correctly, but something just wasn’t right. At 225°, you’re going to be around 5 hrs. If you start checking at 4 hrs, you’ll catch them where you like them.
  17. 1 point
    JDEaston

    What causes dry ribs?

    I typically go with the bend test as well as the toothpick test between the bones. I did spare ribs on Sunday and it was my first set of spares in a while since I usually get baby backs. While I figured it may be a 6 hour cook, it turned out to be a 5 hour cook after checking with a toothpick. Had I went the full six hours I imagine they would have dried out a bit, though they would have still been tender. Each piece of meat is different and honestly on long cooks the amount of fat, connective tissue, etc can change cook times considerably. In my experience it's best to start checking the meat an hour or so you believe it will be done on rib cooks.
  18. 1 point
    TKOBBQ

    Pizza kinda night

    Nice looking pies.
  19. 1 point
    Benm3

    Some new knives

    The knife is a Shigefusa Kitaeji 270 mm Yanagiba.
  20. 1 point
    Wasted my money on an app Fitness Pal to keep track of my cals. I am off their script so much I WAG it. WAG=Wild #### Guess. M.
  21. 1 point
    ckreef

    Traeger meatmadness

    The question I've been dieing to ask - what army did you feed with all those ribs? LOL
  22. 1 point
    CentralTexBBQ

    Traeger meatmadness

    Can't believe I'm saying this but, that is an unimpressive rack of beef ribs. First, two racks are always better than one. But, there's no depth perception. Imo, he/she made a big mistake photographing it from that angle. Good luck to you.
  23. 1 point
    Bgosnell151

    Traeger meatmadness

    Keep it going Bosco
  24. 1 point
    Tioga

    Carne Asada Tacos – My GoTo Meal

    I could eat Mexican grill food every day. Those tacos look super.
  25. 1 point
    bosco

    Traeger meatmadness

    I made the bracket championship!!! Top 12 finisher next round I hope! Cow bones vs the piggies
  26. 1 point
    Bgosnell151

    What causes dry ribs?

    To his point, every price of meat is different. They have different fat levels, different “tightness” to them... so they all cook slightly different. Great point 569. Hope you don’t mind me piggy backing off your comment.
  27. 1 point
    Bgosnell151

    3.5 lb Prime Rib Roast

    You all may remember from prior posts that my wife likes her steak medium-medium well, while I prefer rare. Today, I was cooking for just me, so I went Hot and Fast. Had a side of mashed potatoes to go with it.
  28. 1 point
    I have done similar from Aldi as well, but I tend to do them direct flipping them at some stage of the cook.
  29. 1 point
    KismetKamado

    Pizza kinda night

    Awww..... man.... now I want pizza. Those look amazing!
  30. 1 point
    ckreef

    Pizza kinda night

    That's not a kinda anything, that is a pizza night. Looks yummy.
  31. 1 point
    John Setzler

    I am sold on reverse sear

    I don't care much for reverse sear. I am to the point in my life where I can appreciate proteins that do NOT have a smoky profile, and steaks are one that I would put at the top of my 'preferred without a smoke profile' list...
  32. 1 point
    OMG with Easter this weekend, my mouth is watering. Too bad, I'm the only one in the house that will eat lamb.
  33. 1 point
    bartek

    BigJoe Ultimate Table

  34. 1 point
    K'man

    Counter top oven pizza

    That's a really handy little oven. It's nice to be able to have great pizza regardless of the weather.
  35. 1 point
    bosco

    Traeger meatmadness

    I made the final 4!!! very exciting moving forward to the next round with the Traeger Grills #meatmadness
  36. 1 point
    bosco

    Traeger meatmadness

    The rules are simple.... 1 photo and it must be cooked on the T if I could switch up pics I think I have enough quality shots that I could give it a go
  37. 1 point
    I really need to try this!
  38. 1 point
    Think I am getting used to home made bacon now. My reaction last night after slicing it was "it's ok", while the family loved it.
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