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Showing content with the highest reputation on 06/23/2018 in all areas

  1. 5 points
    daninpd

    Meat Lovers Pizza Detroit Style

    I wanted to do a Detroit style pizza from this Serious Eats recipe https://www.seriouseats.com/recipes/2017/02/detroit-style-pizza-recipe.html It just seemed a little under powered in the meat and toppings, so I added, salame, red bell pepper, fresh tomato slices and little meatballs made from mild Italian sausage to the Pepperoni he used. I tried to season my old 9 X 13 carbon steel baking pan like I do cast iron to become non-stick, more about that later. Built the pie using his recipe for the dough using bread flour and that is a winner, it gives you a crust very unlike the New York thin crispy crust, it's very "bready" (my wife loved it). Oiled the pan with some EVOO and stretched the dough over about 40 minutes, then built the pie and spread some sauce over. The cheese used was Colby/Jack and Mozz because Wisconsin is behind on their marketing efforts in California. Put it in the Akorn for 9 minutes at 650 and it came out great...except the whole idea of re=seasoning a old baking pan didn't work out so great. Got the pizza out of the pan with some effort. some was ugly. but ugly didn't affect taste. That is some good pizza.
  2. 5 points
    Rob_grill_apprentice

    Napoletana Pizza

    Here is my Napoletana Pizza 510 g Caputo 00 flour 128 g bread flour 19.5 g kosher salt 444.5 g water at 65F 5 g instant yeast Topping Chorizo salami Mild Italian sausage taken out of casing and pan fried. Cheddar cheese Mozzarella cheese Homemade Crushed tomato sauce I now use Bosch Universal for all my doughmaking. I add the water to mixing bowl followed by yeast. Then I add the bread flour followed by half the caputo 00 flour and then the kosher salt. I then pulse on M until dough starts to form. Then I turn to speed 1 and continue to add the remaining caputo 00 flour, additional caputo flour may need to added so dough pulls away from bowl but is still tacky. After mixing for about 4 minutes, I rest dough for 5 minutes then I mix on speed 1 for an additional 3 minutes. I remove from mixing bowl and form dough to ball. I then lightly coat with oil and place in proofing bowl and cover. I let dough rise to 30 minutes. I then place the proofing bowl in refrigerator for 24 hours. The next day I remove from refrigerator and allow to sit for 2 hours before weighing out 500g balls and then stretch out for pizza. Then crushed tomato gets spooned onto crust and spread out in thin layer. Then some cheddar gets placed on in thin layer. Then chorizo salami gets placed on followed by the browned Italian sausage then the cheddar cheese is placed on top followed by mozzarella.
  3. 3 points
    KismetKamado

    Bachelorette Weekend

    And dinner went on... the travelers were at the mall apparently and happy as clams. I had to add a little lump prior to this.. felt I was looking pretty light in the firebox after it running during my mowing session. Veggies on... Flipped... Stragglers cooking... Steak on... and then marked and flipped... Everyone off... And plated on a side plate.... perfect portion and cook for me on a bachelorette night. No Ice Cream for dessert...
  4. 2 points
    KismetKamado

    Bachelorette Weekend

    LOL! A little metropolitan...huh?!?!?!?! Surely you jest... nothing metropolitan about the whole state! I'll look forward to seeing that picture... I wouldn't know a thing about a well-wielded shotgun...
  5. 2 points
    daninpd

    Shrimp Tacos Azul

    For this set-up I start briquettes in a chimney and either spread them or bank them to one side, depending on the cook. Some people will be aghast at the use of briquettes, but since this set-up gives you about 3" from grate to grill, I hate sorting through bags of lump for stuff that fits. Glad the Marines taught you to appreciate good food. The Army did the same for me from Texican to Thai.
  6. 2 points
    @TKOBBQ, I got finger craps just reading that. Way to go. very thorough
  7. 2 points
    musta been assembled on a Friday afternoon...
  8. 2 points
    moloch16

    Smoke Ring

    I have noticed the same thing, and it comes down to is the amount of combustion gases that interact with your meat. Since the Akorn is so efficient, there is not a huge amount of combustion happening. An inefficient side-burner will burn through alot of charcoal/wood just to maintain 250, so there is a lot more combustion gases passing over the food than what you get with the Akorn. In short, if you want a nice smoke ring, get a sider burner but be prepared to spend all day next to your cooker and burn through a lot of fuel Also, here's a great article related to this: https://amazingribs.com/more-technique-and-science/more-cooking-science/mythbusting-smoke-ring-no-smoke-necessary
  9. 1 point
    St1brew

    Two ingredient pizza dough x 2!!

    Ingredients for dough are 1.5 cup self rising flour and 1 plain Greek yogurt. Apparently I picked up regular plain yogurt. It tastes better with Greek though.... After a bit of kneading it looks like this. Here are some of the toppings we used. Mozzarella, blue cheese, fresh tomatoes, capicola, and pizza sauce. Not pictured are honey and fresh chives form the yard. First up was the cheese pizza as requested by the 4 year old. Ingredients: pizza sauce and mozzarella. Here's a pic of it hitting the grill! Sort of..... More like half done. Grill at 500 degrees F for about 7 to 8 minutes per pizza. Here is the finished product. Next up was our dinner. Ingredients: Blue cheese, mozzarella, sliced tomatoes, capicola, honey, and chives. Before grilling pic. Finished it looked like this. Crust pics! 1st one is cheese, second is meat. Crispy and delicious! These are the closest to slice photos I got. Again 1st cheese second is meat. The cheese came out better, maybe due to fact that it was a bit thinner and perhaps cooked more evenly. Super easy dough to make and much better with the greek yogurt as it almost mimics a sourdough more. Enjoy!
  10. 1 point
    Bongowillie

    Sausage and veggie basket

    Sausage and veggies basket 70 minutes cooking time
  11. 1 point
    In2Fish

    Neapolitan

    I made it to Sunday night with my 4th and final pizza cook. My basic Neapolitan recipe I used was: · 700G OO Caputo flour · 150G sour dough starter ( it was a weak starter at the time I used it, 1:1 water/flour) · 438G water · 0.26g yeast. Mixed and allowed to ferment for 2 days in the frig, and then set out on the kitchen counter about 3 hours before cooking on the kamado. I gave the kamado about 45minutes to heat soak. I had the temp up to 850-900F which my hottest cook ever. I made 4 pizzas, (Margarita, prosciutto, and two onion sausage varieties) each just over 300 grams, give or take. They all cooked in about 2 minutes. Talk about great tasting pizza. Of my 4 pizza cooks this weekend, this was the favorite of the family.
  12. 1 point
    mliebs

    Finished my first Pork Butt today

    I've been wanting to try a pork butt for a while now and finally got around to it. I put it on the grill at about 4:30am, cooked it for 11 hours at 240 degrees and then put it in the cooler for an hour. Overall it turned out pretty tender and had good flavor. I ate about 8 ounces of it and then vacuum sealed the rest for Sous Vide dinners during the week. I was surprised at how much weight loss I had but overall it was still pretty cost effective considering the price. Since I purchased a Kamado grill I've really started to enjoy cooking outside. I'm borderline getting addicted. Anyway, here are a few pics of the process.
  13. 1 point
    BEER-N-BBQ by Larry

    Brats Done Right!

    Mmm...bacon...
  14. 1 point
    KismetKamado

    Bachelorette Weekend

    Cocktail cook done... and a smashing success... Everyone in the pool... kind of... Monitoring close for scorching. Non sugared in the center and sugared around the edge. Pre squeezing. Figured I may as well move my party of one outside. Post squeezing and amount of citrus used. My work BFF in Oklahoma sent me the glasses. She is the best! Added the important stuff to top it off... And it’s amazing! Definitely sweet enough. Was worried it might be a lethal combination without simple syrup. The Meyer lemon and clementines probably helped along with the regular lemon and lime. Dinner course before long. And waiting for the call when the temporary Canadians find out they are in the wrong room and get the boot.
  15. 1 point
    SevenOaks

    KJ Classic Soapstone

    Went to Buc-ee’s (if you’re not from Texas, well ... it’s a “destination” gas station) to get some Meat Church Holy Gospel bbq rub. I noticed in the bbq section they had some Kamado Joe accessories, including the soapstone grilling surface. The price was marked $69.99 so I decided to buy it. However, at checkout it rang up $54.99! Buc-ee’s is an experience, but that’s another story.
  16. 1 point
    TKOBBQ

    Couple cooks on the stove

    Looks like some satisfying meals.
  17. 1 point
    Pbennett

    iKamand Problems

    Got my iKamand today. Setup went easily enough but when I started a cook this evening, the WiFi connection is continually lost and then reconnected (see pic). Any help would be appreciated.
  18. 1 point
    just4fn

    How to cook a hamburger

    Well, I cooked them at 450 with the lid closed. They came out pretty good if I do say so myself. I turned them several times and pulled them at about 145 degrees internal temp. Some charring on the outside for flavor but very good.
  19. 1 point
    Panchango

    15# spatchcock turkey tomorrow

    @TKOBBQ Very nice. Much more detailed than I could reply tonight. ****** Here's one I did a while ago that came out very well. It is a little smaller.
  20. 1 point
    TKOBBQ

    15# spatchcock turkey tomorrow

    This is how I've done my Thanksgiving Turkey the last two years. Barbecue Turkey And Grilled Turkey: The Ultimate Turkey Recipe. Easily Adapted To Cooking Indoors. more than enough for 8 people Ingredients 1 turkey, any size 1/2 teaspoon kosher salt per pound of meat only if the meat has not been pre-salted 4 ounces [113 gm] or so of hardwood or fruitwood Ingredients for the gravy This gravy is essentially a rich concentrated smoky turkey stock that will penetrate the meat, not just sit on top of it. Once you try it you will never go back to the thick floury wallpaper paste again. You will have more than you need when you are done, so you can use it in soups or pot pies or risotto. The recipe here has a lot of room for improvisation. 3 quarts [2.8 L] water 1 cup [237 ml] apple juice 2 onions, skin on, ends removed, cut into quarters 2 medium carrots, peeled and cut into 2 inch lengths 1 rib of celery, leaves and all, cut into 2 inch lengths 1 tablespoon [15 ml] dried sage leaves, crumbled (do not use powdered herbs, they can cloud the broth) 1 tablespoon [15 ml] dried thyme leaves 2 whole dried bay leaves Ingredients for the wet rub 4 tablespoons of Simon & Garfunkel rub 2 tablespoons of vegetable oil or olive oil About the liquids. You can substitute some of the water with chicken stock, vegetable stock, or a bottle of a white wine. I often get a white wine from the closeout bin of the local liquor store. Oxidized white wine is fine; in fact I think it adds depth. Just don't use anything that has turned to vinegar. And never use red wine unless you want purple turkey! I have occasionally added mushrooms and ancho chiles to the gravy, too. You can substitute a small handful of celery leaves for the celery rib. This is a good way to get rid of them. About the onion skins. Onion skins contain a pigment that darkens the gravy. Using them in making stocks is an old chef trick. In fact they are sometimes used as fabric dyes. If the skins are musty, or the underlayer is mushy or rotten, discard them. Add no salt. Drippings from the meat will have salt, so wait until you taste the final gravy and add salt at the end if you think it needs more. About Simon & Garfunkel. If you don't want to bother making Simon & Garfunkel (you really should have a bottle on hand at all times), just use a simple blend of herbs, perhaps 1.5 tablespoons finely chopped or powdered sage (fresh or dried) and 1.5 tablespoons thyme leaves (fresh or dried). Overview of the science of roasting turkey The goal is moist tender turkey, with clean turkey flavor and delicate smoke and herb flavors in the background, and crispy skin. That simple. Turkey poses several problems that we can solve by thinking scientifically. My methods differ drastically from tradition, but if you follow my guidelines you can make this flightless bird soar above the flock. Here is an overview from 30,000 feet. I will discuss each concept in detail, below. 1. Do not take risks with the Thanksgiving dinner. I know you want to show off, but please resist the temptation. Play within yourself. Keep it simple. Don't go crazy with powerful injections and rubs that hide the natural flavor of the bird. Don't try to do too much. Don't embarrass yourself trying to show off. 2. The single most important thing to turkey success is not overcooking or undercooking it even the slightest. Overcooking means cardboard and undercooking means tummy aches or worse. To be sure that we hit this bullseye, use a good digital instant read thermometer not the popup thermometer. And do not use inaccurate techniques like wiggling the legs or looking at the color of the juices or meat. 3. Do not stuff the bird or put anything in the cavity. When you stuff the bird it takes far longer for the heat to travel to the center of the stuffing and in the process the exterior gets way too hot and the meat gets overcooked. By leaving the cavity empty the heat and smoke flavors can enter the cavity, cooking the bird much faster and more evenly without overcooking. Onions and oranges in the cavity do very little to enhance flavor and they just block airflow. To bring flavor to the cavity, sprinkle the meat with spices and herbs. 4. Treat the crowd to "muffings" by cooking the stuffing in muffin pans and serve everyone an individual muffin shaped stuffing serving, crunchy all over. 5. If your turkey is not labeled "basted", "self-basted", "enhanced", or "kosher", help the proteins hold onto liquid with a dry brine. We will not waste money making a wet brine loaded with apple juice, sugar, and spices that can't penetrate muscle. But the proper amount of salt is a game changer. 6. Even if it has been injected with a saline solution at the factory, and chances are that it has, you can still amp up boring birds by injecting them with butter. We will not go crazy and inject all manner of spices and other flavors that will only mask the flavor of the meat. All we want to do with the injection is keep the meat moist. 7. Because herbs and spices cannot get very far past the skin, we will use a rub of oil and aromatic herbs under the skin to baste and add more flavor to the skin and the surface of the meat. 8. Add oil and herbs to the outside of the skin to help make it crispy and boost flavor. 9. Do not place the bird inside a roasting pan. Instead place it above a roasting pan so air can flow all around it, cooking and browning it properly on the underside. On a grill or smoker, putting the pan under the grate is perfect. 10. Strongly consider butterflying (a.k.a. spatchcocking) the bird. I know this is radical and might give Aunt Matilda conniptions, but it guarantees a moister bird, more delicious brown surfaces, and cooks much faster (that's why it is moister). And it looks cool. 11. If you cook the bird the traditional way, whole, like the Normal Rockwell bird, do not truss or tie the bird. Let the entire surface brown, even the armpits and crotch, because nobody wants to eat rubbery skin. This will help the thighs and drumsticks cook faster because they need to be cooked to a higher temp than the breasts. 12. Roast the bird as close to 325°F as your grill/pit/smoker/oven will let you. It will cook in a humid, aromatic, smoky atmosphere to hold in moisture and add flavor. It will be done faster than you think. 13. Prevent the wing and drumstick ends from burning by covering them with foil for part of the time. 14. Do not cook breast side down as has become popular. It just doesn't help, and in fact it harms. 15. Do not baste during cooking. It just makes the skin soft. By oiling the skin at the start and by cooking at the right temp, you will still get a beautiful crisp brown skin. 16. Use a digital thermometer to monitor the bird's temperature to make sure it is not overcooked, and not the plastic popup that is inaccurate an often set 20°F too high, guaranteeing breast meat drier than week-old stuffing. 17. Remove the turkey from the heat at 160°F instead of 170°F to 180°F as most recipes recommend, and it still will be safe. Juicier too. The USDA revised its guidelines in 2006 so most cookbooks are out of date. 18. Do not tent it with foil when it is finished cooking because the steam trapped under the foil softens the skin. Resting does not redistribute juices and any that spill will not be wasted. See all that steam? It is moisture that you want in the meat! Serve it hot and moist. Don't let it sit around cooling and drying out. 19. Do not slice the breasts while they are still on the bird. That is cutting with the grain and makes the meat stringy when you chew. Instead, remove each breast lobe and slice it across the grain, making it more tender and making sure each slice has a strip of skin on it. 20. Instead of a gloppy starchy sauce, make a succulent thin gravy the way you would make a soup stock, with giblets and trimmings from the bird, onions, carrots, celery, and more. We will put them in a pan under the bird to catch its sexy smoky drippings. Let the gravy remain thin and potent so it can infiltrate between the muscle fibers rather than sit on top like a lump. Hot thin gravy will also warm the meat if it has cooled off too much. You will make enough gravy so we can still use it to make that thick flour-based goo if the traditionalists insist, and it will be better than ever because the base is so much tastier than just plain drippings. And there will still be enough gravy for leftovers. Preparing the gravy The ingredients list is at the top of the page. If you wish, you can do this a day in advance. Whatever you do, don't skip the gravy. I know this whole approach may sound a little goofy, but trust me: This nectar is a show stopper. First time out of the gate, follow my recipe closely until you get the concept. This gravy is not the thick and pasty stuff made with flour that sits on top of the meat and forms pudding skin. This gravy is a jus, thin, flavorful broth that penetrates the meat, making it incredibly moist and tasty. And if Granny insists on the thick glop, there is more than enough of my gravy to mix with flour to make her happy. I'll show you how, reluctantly, below. There is almost always leftover gravy that you can freeze. It makes a killer soup base or stock for cooking rice, risotto, couscous, or whenever a recipe calls for stock. I use it to make the gravy for turkey pot pies with the leftovers. The Turkey 1. Crank your oven/grill/pit up to 325°F or as close as possible as measured at the level of the cooking grate by a digital thermometer. Do not measure the temp using the cheap thermometer in the lid unless you plan to eat the lid. There can be a great difference between the grate temp and the lid temp. 2) When it is hot, clean the grate you will cook the bird on before you put the drip pan in. Week-old grease and gunk the cooking grates will not add the kind of complexity you want in your gravy. Now put the drip pan and all the gravy fixins onto the cooker at least 2 to 3" below the bird if possible. 3) If you have a leave-in digital thermometer with a probe on a wire, insert the probe into the breast so the tip is in the center of the thickest part of the breast, being careful not to touch the ribs. Digital thermometers have small sensors and they are very close to the tip, so they are by far the best. The sensitive areas of a dial thermometer are too big to be accurate. 4) Now add your smoke wood. Turkey loves smoke, but too much can ruin it in a hurry, and there is is a fine line. The first time you try this recipe I beg you to go easy on the smoke wood. Overdo it and the bird will taste like an ashtray. I've had good luck with apple, alder, peach, cherry, and oak. Avoid mesquite, and hickory. They'll work, but I think they're a bit too strong for delicate lean meats like turkey. On a charcoal grill or smoker, you may not need to add wood at all. The charcoal will probably give you all the smoke flavor you need. If you do add wood, you can toss it right on the coals. 2 to 4 ounces by weight should be enough. Smoke adheres to wet surfaces, so add the wood at the start of the cook. On a gas grill you'll need 4 to 8 ounces of wood. You may decide after tasting it that you want more on your next cook, but don't ruin the first one with too much smoke. On my gas grill I usually place one golf-ball sized chunk of wood right on a burner in the flame. Chunks smolder slowly, but if you do not have chunks, you can use chips or pellets. To use chips or pellets, toss them in a disposable aluminum pan and put it as close to the flame as possible. Click here for more on The Science of Wood. There is no need to soak the wood. Wood does not absorb much water. That's why they make boats out of it. Let the wood catch on fire. Burning wood makes better tasting smoke than smoldering wood. 5) Place the bird on the cooking rack, breast side up, close the lid and don't open it for an hour. That means no basting. Not if you want crispy skin. Remember, basting just makes the skin wet and soft. 6) Check the progress and when the wing tips and drumstick tips look nice and brown, after 30 to 60 minutes, grab 4 pieces of aluminum foil, each about 8" square, and coat one side with vegetable oil so it won't stick. Cover the tops of the wings and drumsticks with the foil. You did lop off the wing tips and toss them in the gravy, didn't you? The foil will keep these skinny parts from burning. If you don't have a thermometer on a wire already in the breast, spot check the temperature with a good digital instant read thermometer by inserting the probe into the deepest part of the breast. Push the tip past the center and pull it out slowly. The lowest temp is the one to watch for. You can do this occasionally as needed. You won't harm anything by peaking. If necessary, add a quart of boiling water to the gravy pan. Don't add cold water or you can cool off the cooking chamber. Make sure there are at least 2 inches of liquid in the pan at all times. Do not let the onions and other solids in the pan burn! Let them get dark, but not black. Carefully remove the gravy pan from the cooker. Pour it through a strainer into a large pot or saucepan. I use the OXO Fat Separatorshown here. On the fat separator, when you remove the red plug, clear stock rises up the spout and when you pour, the fat gets left behind. If you don't have a fat separator, use a large spoon or basting bulb to remove most of the fat. You'll never get it all, so don't obsess. Discard the solids. They have given you their all. Let it sit for about 10 minutes. Now taste the juice under the fat. It should be rich and flavorful. If you find it too weak bring it to a boil and cook it down a bit. Taste again and add salt only at the last minute. If you add salt and then reduce it, it will be too salty. How to make Granny's gravy I think I have made a strong case for a thin gravy that actually penetrates meat, but if you absolutely must make traditional thick gravy, here's how: 1) Take about 4 tablespoons of the melted turkey fat and/or butter and put it in a saucepan over medium heat with 4 tablespoons of flour (the ratio is 1:1). Flour tastes better than cornstarch if you do this properly. Whisk the flour until the mixture is smooth, and keep whisking until it starts to turn pale amber, about 3 minutes. This is called a medium roux. The browning cooks the flour and kills the pasty flavor. You can make it richer by cooking it longer and letting it get darker, but don't let it turn brown. 2) Slowly pour 1 cup [237 ml] of the smoked pan drippings into the roux, whisking it over medium heat as you pour, and keep whisking until it thickens and all lumps are gone. 3) Taste it before you add anything. You will probably want to add another cup of the thin gravy. You should not need to add salt and pepper. This should make the traditionalists very happy because this smoky, enriched stock will make a better gravy than any they ever had. Simon and Garfunkel rub Preparation time. 10 minutes Makes. About 1/4 cup, enough for about 8 large whole chickens Ingredients 1 tablespoon dried crushed parsley 2 tablespoons dried crushed sage 1 tablespoon dried crushed rosemary 1 tablespoon dried crushed thyme 1 tablespoon dried crushed oregano 1 tablespoon dried crushed basil 1 tablespoon dried crushed bay leaf 1 tablespoon ground black pepper 1 tablespoon sugar Where's the salt? I have left the salt out of this recipe. Read why in my article on the Science of Rubs. About the parsley. OK, I confess, dried parsley doesn't contribute much to the flavor profile, so it could easily be left out, but then I wouldn't have a story to tell, would I? Make a wet rub. Mix a tablespoon or two of this dry rub with the same amount of vegetable or olive oil an hour or so before cooking to make a wet rub. Use oil, not water, because most of the flavors are oil soluble, not water soluble. Measuring. Measuring the ingredients is a bit tricky since some of the herb leaves may be powdered, not crushed. The big chunks, like oregano have more air in them, so try to compensate by adding more or less depending on how much air in your raw materials. If your measurements are not precise or if you lack one or two ingredients, no wars will break out, but I think the sage, bay leaf, and rosemary are essential. Crushed bay leaf may be hard to find so you can use whole bay leaves. Just take about 10 leaves and crumble them in your hand, measure the crumbled amount and add more if necessary. The pepper will add a little heat, but not much, but you can cut it out if you're a wimp or amp it up if you're a tough guy. Optional. At one time I had included 1 tablespoon dried crushed hot red pepper (cayenne or chipotle) in this recipe. I have removed it because I decided I like the recipe better without the heat. If you want a capsaicin jolt, go for it. Method 1) Measure everything and dump it into a blender. Put the lid on the blender (very important), and run it on medium for a few seconds, turn it off, and run it again. Continue pulsing about until you have a powder. Dump the whole thing in a jar and label it. 2) How to use this stuff. Lightly coat your chicken or potatoes or asparagus or whatever with vegetable oil or olive oil, sprinkle on the rub liberally, even if you are a conservative. If time permits, let the seasoned meat sit in the fridge for an hour or three. The oil is important because many of the flavors in the herbs are oil soluble and the time in the fridge helps the flavor permeate. If the food has not been been brined, then sprinkle with salt. If it has been brined, then skip the salt. 3) Grill, smoke, or roast.
  21. 1 point
    Bgosnell151

    Brats Done Right!

    it was really good... thoroughly enjoyed it. I used bacon flavored mustard in mine, it was fantastic.
  22. 1 point
    DevilDog0402

    Brats Done Right!

    Looks great! Will have to give it a try soon.
  23. 1 point
    Ron5850

    Squash Blossom Pizza Neapolitan Style

    My mom use to bread those zucchini flowers. Fry them for us and we would dip them in marinara sauce. All those years and I never thought of putting them on a pizza. Beautiful looking pie and great idea.
  24. 1 point
    K'man

    Kamado Cabbage

    Well I finally found a purpose for the removable centre on the Akorn grate. Yes I know you can use it to refuel or add smoke wood but I've never needed to do that. This post comes as a result of an earlier post made by Cmartin527 referencing this cook. https://www.youtube.com/watch?v=sk_hr12rNyc&t=4s The seasonings shown were all I used. I did not use any smoke this time but intend to for my next cook. The possibilities are endless. Butter instead of oil, vinegar, BBQ sauce, your favourite rub, bacon bits, bacon drippings whatever. I would say garlic is a must! I cooked this cabbage for 2 hours at 300˚F. I made a small tray from foil to prevent leakage. After the cabbage cooled I chopped it into slaw. In my case I did not add any further dressing however again the choices can be whatever you want. The slaw was some of the best cabbage I've ever had.
  25. 1 point
    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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