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Showing content with the highest reputation on 07/17/2018 in all areas

  1. After some ups and downs we decided on taking off to the coast to relax and spend time with the family. So we loaded up the KJ junior and everything we need to hang out at the beach. I didn’t take to many pictures but we had lots to eat. To drink we had beer and lots of it and we also had Mimosas and wine coolers. To eat we started out with some fresh mixed fruit cups topped with freshly squeezed lime and a heavy sprinkle of Tajin. Later for lunch we had shrimp tacos topped with fresh pico de Gallo and a chipotle cream sauce on corn tortillas. And for dinner later we kept it simple and j
    3 points
  2. AKA @daninpd's challenge entries
    3 points
  3. dman

    Quick lunch tritip

    Got a 2.5 lb pre-seasoned tritip at Winn Dixie. Haven’t found it anywhere else around here. Got the Classic up to 325 and put it on for an hour or so while I did some yard work in the balmy 94 degree weather! At 138 let rest for 15 minutes and did some fresh corn from up in the Delta. Nice quick light lunch.
    2 points
  4. HAHAHA I live in Perth!!! You owe me a Pizza!!!! I'm in and I only have to drive across town
    2 points
  5. My father and I finally finished the table for my LG Oval. Made from ash wood from trees he had to have taken down. Expanded metal covers all pockets except front. Removable umbrella pole too. Very happy with how it turned out. Now to make some ribs this weekend.
    1 point
  6. This is gleaned from a few different recipes and this is not the traditional Italian Porchetta but I think the seasonings might be similar. From what I gather this is a traditional northeastern Minnesota preparation of a pork shoulder that was invented or introduced in the mining communities of the Iron Range. If you get into the right area they have this prepared in the butcher case to take and cook. That's what I know about the history, but I can tell you it's peppery, garlicky and delicious so onto the recipe. 1 pork butt, deboned and butterflied 2 T kosher salt 2 T ground
    1 point
  7. ckreef

    29 different Pizza styles

    Interesting article showing 29 different Pizza styles. https://www.thrillist.com/eat/nation/best-pizza-styles
    1 point
  8. gnol

    Hot smoked ham

    This is how I make my hams.These were made a couple of weekends ago. Brined and injected thoroughly. Depending on the size I'll brine them for 10-14 days. These two were just over 4kg each and were in the brine for 10 days. The brine is a pink salt brine. Pit temp was about 235 F and I got them to an internal of 165 F. Though I think my Maverick is playing up and they were a bit on the dry side.
    1 point
  9. For the 2nd round Pizza challenge, I decided to go with another Neapolitan, a traditional pizza. My desire here is to continue to improve and refine my Neapolitan style of pizza. I’m trying at stay as close as possible to a true Neapolitan style pizza. Other than the starter culture which is using King Arthur AP flour, the flour is Caputo OO flour. I’ve also managed to acquire some real buffalo mozzarella cheese. The basil is fresh from the garden. For the pizza sauce I’m using San Marzano Italian tomatoes, slightly pureed with added salt, and uncooked. Here
    1 point
  10. CentralTexBBQ

    The Unexpected Cook

    In honor of Frodo's Unexpected Journey, I'm doing an unexpected cook. Since ~90% of my posted cooks are briskets, I thought I'd switch it up for my first cook on the new Central Texas BBQ satinless steel grate. The Mrs., who happens to be one of the most finnicky people I know, likes to announce from time to to time that she is going vegan, plant based, vegetarian or some variation of the above. Problem, there are only about five vegetables she likes to eat. Well, given the fact that she absolutely hates my cooking, despite everyone else on the planet loving it, I thought I'd have a little fun
    1 point
  11. So I have been dying to cook something that took more than 45 minutes on my new Char Broil Kamander to see how it does and I finally had some time today (St. Louis Style Spare Ribs). However, I was still limited with time and needed to speed things up a bit. I have been on this forum for years and have seen multiple threads on raising the temp a bit with good results. Decided to give it a try. My plan was to cook 3 hours at 275, then wrap (Texas Crutch) and cook another 1 hour at 275, then unwrapped for an additional 30 minutes, then sauce on for another 5-10 minutes to finish things up. Also,
    1 point
  12. Hey Gurus, I haven't been here in a long while. Life is just too busy. We had 3 groups of Aussies come through in June and I have only just been able to get some time to post. So my wife told me at 2pm today that she and my daughter were going out for dinner. At 5pm she said they'd decided not to go and implied that I should cook outside. Quick chook spin. Took some gravy powder and mixed it into a paste with olive oil. Rubbed the yard bird and then gave her a spin. Last minute, but real good!
    1 point
  13. Polar Bear

    New toy - SmartFire

    I really like mine Its run my last 10 low n slow cooks without a problem Great product
    1 point
  14. Mine does the same thing Its not usually an issue on shorter cooks but if i'm doing a 12-14hr brisket cook i notice the bottom gets a little overdone I've taken to running a drip pan directly under my cooks with a little water in it as an insulator Seems to have fixed it
    1 point
  15. maybe wrap your deflector in tin foil ,should stop the burning . Herman
    1 point
  16. dman

    Last Minute Chook Spin

    What temp and how long did it take? I’ve done a few Joetissere cooks but always had the deflector plates in place. Are they necessary? Just asking.
    1 point
  17. TKOBBQ

    29 different Pizza styles

    Who knew there were that many varities.
    1 point
  18. daninpd

    Uneventful Prime Day

    Hey, I picked up a Kamado Joe for $749. It was one of those deals that was gone in a half hour.
    1 point
  19. Well @TKOBBQI've never actually had it before, but my wife has one time and she thought it was a little less peppery than she remembered. So even if it's not authentic it's pretty tasty. I was a big shot in the dark for me, kinda skeptical of all that fennel, and not a lot of recipes online to pull from, but I was happy with the end results. I may try to order a spice packet from a place in Eli MN and see what that tastes like sometime.
    1 point
  20. Great minds! We made burgers last night as well. They were delicious.
    1 point
  21. 3547fl

    40 day Umia bag

    Another 40 day Umia bag age, think it came out great again.
    1 point
  22. I was reading about everything that goes on the plate for a "Full English Breakfast": bacon, potatoes, sausage, tomato, mushrooms and eggs. I thought that sounded like a pretty good pizza. A couple of neighbor brothers raised a pen of ducks for a 4-H project and didn't get the memo the project was over and now have around 100 ducks. Being the young entrepreneurs that they are, the neighborhood is now awash in duck eggs, so more inspiration for a breakfast pizza. I used the "Elements of Pizza" 24-48 Hour Dough (at 24 hours-now my favorite), maple breakfast sausage, bacon, mushrooms, mini ta
    1 point
  23. I'm glad you picked up on that. Geography and pizza are my specialty. My next one is the big island of Hawaii, but it keeps changing.
    1 point
  24. 1 point
  25. OMG!!! That's fricken awesome!! You're still very welcome, ANY time! LOL... it's a different time zone isn't it?
    1 point
  26. HAHAHA I live in Perth!!! You owe me a Pizza!!!!
    1 point
  27. hahhahahaaaa..... a French Pizza? I wonder what the Parlez Vous Francais would have to say about that?! ha hahahahhaaa!! Oh my gosh Jo, my immense thanks and appreciation for your accolades! You've brought a tear to my eye! I loved being inspired and I loved participating in the challenge and I loved feeling like I'm becoming a part of this wonderful community... and of course, the pizzas were bloody delicious!! I feel like a winner, regardless of the outcome of the challenge. Thank you for your wonderful support. If you ever travel down under... I will make you this pizza
    1 point
  28. kind of more like Tasmania on it's side LOL
    1 point
  29. WOW! what a bargain! The breakfast pizza looks delicious @daninpd . When we go camping up the North coast every summer, there's a market with what has to be the most popular queue ever ... they're lining up for pizzas for breakfast ... and the breakfast pizza is one of the most popular ... it's got bacon, spinach, ricotta and eggs (sauce and cheese of course) if I remember correctly. $6 for a huge slice that leaves me feeling pretty satisfied, year after year ... they're very consistent. :-)
    1 point
  30. My mind is boggled!! Also, your pizza looks vaguely like a map of Australia. Sort of... If you tilt your head sideways, and squint...
    1 point
  31. King19

    Head fake (pizza)

    Great pizza and every time I see your posts I see PhilPorn as your username PhoodPorn it is
    1 point
  32. Really great looking pizza. I love a “simple” pie.
    1 point
  33. We often put tetras in the axolotl tank. For such a lethargic looking fish he can sure move when he wants to. It's great for self feeding when we are on holidays.
    1 point
  34. Looks fantastic to me! I would have loved to have had a piece. Nice job and way to go with going above and beyond to make the wife happy! Proud of you.
    1 point
  35. That's a good looking yard bird.
    1 point
  36. Seems like you guys had a great trip with some really well-made food. Those are times you will remember forever.
    1 point
  37. A margarita pie is probably one of my favorite pizzas. And that's one good-looking margarita pie. Very nicely done in 2.
    1 point
  38. Good looking margarita pizza.
    1 point
  39. My work here is done. The Elements of Pizza will go on the appropriate cookbook shelf to be opened as inspiration kicks me in the butt. On to the next challenge which sounds hard for a household of 2 people and 2 dogs.
    1 point
  40. glenn3

    It's been a good ride...

    I had a BSK and foolishly sold it to "upgrade" to a Kamado Joe. My KJ is a nice unit and perhaps a bit better out of the box with all the included parts and pieces. I miss the fuel efficiency of my keg. Bigger learning curve but a great northern cold weather cooker,
    1 point
  41. Now it's time to construct the pie
    1 point
  42. KamadoJosephine

    Bacon crust pizza

    Pizza or not, I would eat the hell out of it. Great job.
    1 point
  43. bigssa

    Bacon crust pizza

    The thing about pizzas is that it is difficult to make a pizza look special when you post it online when you stay traditional (at least for a backyard cook like me). I was trying to get creative with this challenge and make something unique that I have never made before and you guys will hopefully get a kick out of. Pizza or not, I had a good time cooking it.
    1 point
  44. 3547fl

    40 day Umia bag

    Another one 40 day, this one came out better.
    1 point
  45. Best piece of advice you can get, right there....
    1 point
  46. "First cook" on the Akorn I assume? It's a great grill for burgers. However, it's not happy with its lid open, so you can't treat it "just like a kettle." The lid must be closed to control temperature. Leave it open and the fire will run away. That's not bad for the burgers, but likely not good for dogs. I'd put them on the upper grate regardless. Corn works great, too. Only took about an hour, match to dinner. Also be careful not to put food on too soon. Thick white smoke always tastes bad. Let the fire mature until the smoke runs nearly clear. That's when you get good grilled t
    1 point
  47. moloch16

    Inaugural cook

    I don't like them falling off the bone but pull off when you bite, so I do 2-1-.5 you're right I don't think you need an hour after unfoiling, they are ready to go just need to firm them up and apply sauce if desired. Sometimes I just do 15 minutes at the end. I've found removing the meat will cause a temp spike, guess it changes the thermal dynamics. Leaving the lid up as little as possible helps keep the temps stable too. However remember you don't have to have the temperature at a perfect 225 or 250 for success. 275 even 300 is fine, especially if you are just finishing up
    1 point
  48. Herman Munster

    Air leak

    oh ya success .Herman
    1 point
  49. No, not actually. I cook on a BGE, and find it a wonderful grill. Holds temp exceptionally well, has a great warranty /customer service, history, and the Egg community. Does that mean the KJ is a bad grill choice, of course not. Is the KJ a good grill? Of course it is, but stating that doesn't preclude that every other grill is something to feel bad about owning. I like the Egg over the KJ for one simple fact. Dome Tapper, the BGE will accommodate a taller rack assembly than will the KJ. If you try to put an AR into a KJ you will find that you cant close the lid. That's why the Divide and Con
    1 point
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