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

  1. 3 points
    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 just grilled some skirt steak and had more tacos. We had lots of fun and spent some quality time. Already looking forward to Port Aransas 2019.
  2. 2 points
    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.
  3. 2 points
    HAHAHA I live in Perth!!! You owe me a Pizza!!!! I'm in and I only have to drive across town
  4. 1 point
    AntinOz

    New toy - SmartFire

    Ok, I admit it I'm a gadget freak. Phew, I feel better after saying that. This is made locally in Melbourne and they just did a good deal including the case and four probes. The packaging is really good with space for everything. The red cases are winders for the probes The tiny red box is the controller with internal fan I have it all setup on my Wifi and ready for bluetooth backup. I feel a pork shoulder coming on this weekend and will do a review afterwards. I had to post on here because my wife doesn't get why I am so excited.
  5. 1 point
    Red River Smoke

    Iron Range Porketta

    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 black pepper 1 T garlic powder 1 T Paprika 3 T fennel seed, toasted and ground into powder 2 T Italian seasoning 1 T EVO 7-12 garlic cloves, minced 1 fennel bulb, diced 1 bunch of the fennel fronds, minced (I was unclear on this, but just used the feather parts, not the thicker stalks) 1 bunch of Italian parsley, chopped fine Mix all ingredients in a medium bowl, except the EVO, just work that into the butterflied pork. Then spread the rub mix onto the pork liberally, into all the nooks and crannies. Then roll up and tie off with some butcher string. I wrapped mine in parchment paper and foil and let it sit for about 16 hours refrigerated before unwrapping and putting on the grill. Get the grill to standard pulled pork temp, 225 to 300 degrees, I threw some apple and cherry chunks in with the lump. I also cooked a traditional BBQ pork shoulder concurrently to cover everyone's taste buds. Cooked to about 200 degrees or until it probes easily. Sorry, forgot the money shot, but shred it and try to keep as much of the rub as possible, it's FULL of flavor. Makes good sandwiches on either crusty or soft rolls, traditional condiments are stone ground mustard, mayo or even ketchup, but I preferred the mustard. Serve warm or room temperature.
  6. 1 point
    ckreef

    29 different Pizza styles

    Interesting article showing 29 different Pizza styles. https://www.thrillist.com/eat/nation/best-pizza-styles
  7. 1 point
    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.
  8. 1 point
    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 today and make my revision of a veggie lasagna. Doubt, she'll touch it but, I could stand lose as many pounds as I can find so- here goes- I could use the leftovers for lunch this week. It all starts with the heretofore unused ceramic cocotte that I bought a few months back. Followed by succesive layers of zucchini, carrpt, marinara and zucchini. Then layers of red onion and bell pepper Then spinach, ricotta and more marinara Finally, more zucchini, mozzarella and paprika (various light herbs, salts and peppers ), then on grill.
  9. 1 point
    Beermachine

    Last Minute Chook Spin

    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!
  10. 1 point
    CentralTexBBQ

    The Unexpected Cook

    Ok wrap your head around it: the zucchini is the pasta
  11. 1 point
    AntinOz

    Jalapeño Popper Stuffed Crust Star Pizza

    I better get brewing!
  12. 1 point
    Polar Bear

    New toy - SmartFire

    I really like mine Its run my last 10 low n slow cooks without a problem Great product
  13. 1 point
    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.
  14. 1 point
    fbov

    Heat Deflectors Leaking?

    The main reason for heat deflectors is to prevent the food form "seeing" the fire. You want to prevent radiative cooking by blocking the line-of-sight from food to fire. Hot air, however, must come around the deflector(s) in order to cook, so a little air coming up the middle isn't an issue as long as there isn't a gap. If the underside of your food burns, I suggest moving things around, and inverting and rotating even single-piece cooks. Rib ends are particularly vulnerable, as they're ends, and they overhand the edge of the deflector, where the hot air is rising. Racks cut in two may let you avoid the edge completely. Damn, this is making me want to cook ribs... HAve fun, Frank
  15. 1 point
    TKOBBQ

    29 different Pizza styles

    Who knew there were that many varities.
  16. 1 point
    m-fine

    First low 'n slow on my Pit Boss

    Looking good! A good seal makes a big difference.
  17. 1 point
    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.
  18. 1 point
    Red River Smoke

    Iron Range Porketta

    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.
  19. 1 point
    Pigfqr

    First low 'n slow on my Pit Boss

    Great minds! We made burgers last night as well. They were delicious.
  20. 1 point
    3547fl

    40 day Umia bag

    Another 40 day Umia bag age, think it came out great again.
  21. 1 point
    daninpd

    The Unexpected Cook

    Wait, wait... I'm trying to wrap my head around this...you have vegetarians in Texas now? I spent my high school years in San Antonio and never heard of such a thing.
  22. 1 point
    daninpd

    Full English Breakfast.....Pizza

    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 tater tots, cherry tomatoes and (of course) duck eggs. I put a little smear of pesto sauce on the crust then the last bit of San Marzano sauce I had and built what I hoped would be a "cheese corral" to contain the egg whites. I partially pre-cooked the bacon, sausage and tater tots, trying to gauge what 9 minutes at 500 would do to get everything done together. Baked at 500 on the Akorn and I have to say my wife and I were both making sounds that would be really embarrassing in a restaurant eating this pizza. I can see doing a breakfast pizza any time company spends the night.
  23. 1 point
    Nice looking pizza.
  24. 1 point
    Blusmoke

    Recent Trip to the Gulf( port Aransas)

    Beautiful summer meal.
  25. 1 point
    OMG!!! That's fricken awesome!! You're still very welcome, ANY time! LOL... it's a different time zone isn't it?
  26. 1 point
    HAHAHA I live in Perth!!! You owe me a Pizza!!!!
  27. 1 point
    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 LOL because you're hilarious and I love it!
  28. 1 point
    Lydia

    Full English Breakfast.....Pizza

    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. :-)
  29. 1 point
    AntinOz

    29 different Pizza styles

    When I saw the title I thought it was going to be a summary of the challenge pizzas...
  30. 1 point
    King19

    Head fake (pizza)

    Great pizza and every time I see your posts I see PhilPorn as your username PhoodPorn it is
  31. 1 point
    AntinOz

    The Unexpected Cook

    I know it's arguing semantics for what is a delicious looking dish but, my understanding is that, lasagne actually refers to the flat pasta sheet. Without the pasta I still don't see how it can be lasagne. nb: slow day at work today.
  32. 1 point
    KismetKamado

    The Unexpected Cook

    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.
  33. 1 point
  34. 1 point
    TKOBBQ

    Last Minute Chook Spin

    That's a good looking yard bird.
  35. 1 point
    Ron5850

    Recent Trip to the Gulf( port Aransas)

    Seems like you guys had a great trip with some really well-made food. Those are times you will remember forever.
  36. 1 point
    Ron5850

    Jalapeño Popper Stuffed Crust Star Pizza

    Wow! Wow! Wow! What a wonderful combination of different flavors. Very nicely done Lydia you put a lot of work in time into that pizza.
  37. 1 point
    A margarita pie is probably one of my favorite pizzas. And that's one good-looking margarita pie. Very nicely done in 2.
  38. 1 point
    That's a great looking pie, it looks delicious.
  39. 1 point
    Good looking margarita pizza.
  40. 1 point
    Fish. My wife thinks she doesn't like anchovies, so I have to sneak them in and get comments like "This tastes so rich" when I do. I make a pasta sauce from James Beard that is basically canned tomato sauce, a bit of garlic and anchovies that tastes like a beef sauce and I just call it that "James Beard Sauce".
  41. 1 point
    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,
  42. 1 point
    Ron5850

    His and Her Pesto-Shrimp Bar Pizza Pie

    Now it's time to construct the pie
  43. 1 point
    KamadoJosephine

    Bacon crust pizza

    Pizza or not, I would eat the hell out of it. Great job.
  44. 1 point
    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.
  45. 1 point
    3547fl

    40 day Umia bag

    Another one 40 day, this one came out better.
  46. 1 point
    KismetKamado

    How to cook burgers and hot dogs

    Best piece of advice you can get, right there....
  47. 1 point
    fbov

    How to cook burgers and hot dogs

    "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 taste. Have fun, Frank
  48. 1 point
    Herman Munster

    Air leak

    oh ya success .Herman
  49. 1 point
    Yep, often. Just took the Mrs to the gun range the other day. Came back a few hours later to an almost finished butt. Guns and BBQ. Thats Winning Folks.
  50. 1 point
    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 Conquer is pretty much felt high or just a little more. With my AR + the extender, I can cook with several grates extending about 5 inches above the felt. In this discussion; If one thing is good, it dosen't mean another's bad, it means maybe both are equally good. With KJ's price coming up and up, it doesn't really fit the "great grill for a smaller price" niche like they did previously.
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