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Showing content with the highest reputation on 09/12/2018 in all areas

  1. 6 points
    TKOBBQ

    Ribeyes

    So I've been wanting a really good steak for a couple of weeks but with getting our Son back to college. And our daughter started in High School well times been hard to come by. Even bought a couple of steaks on Sunday but ran out of time. So tonight the stars all aligned.
  2. 4 points
    Alright folks, here is my September challenge cook. It came out better than expected. I have been dying to try to grill cauliflower like a steak and have been trying to figure out for the life of me what to pair it with. This turned out to be perfect. In my next post, I will show all of the pics, but here are the ingredients used and the money shot. Sauce: Olive Oil Jalapenos Minced Garlic Bourbon Whipping Cream Butter Salt Pepper Cilantro Cauliflower Steak: Cauliflower Olive Oil Salt Pepper Lobster Tail: Lobster Tail Butter Garlic The sauce started to come together first with sauteing the garlic and jalapenos in olive oil. Then the bourbon was added, followed by the whipping cream, butter, salt, pepper and cilantro. Then the cauliflower steak went on for about 10 minutes, flipping it half way through. The lobster tail was next, which took about 8 minutes. Finally, the dragon fruit was grilled for about 4 minutes.
  3. 4 points
    grill seeker

    Hurricane Florence

    If you are evacuating, and need a place to go - message me, in Western Ky, and will cook you dinner. Have a 34' camper I can set up in driveway for your family.
  4. 4 points
  5. 3 points
    ckreef

    Kamado joe in 2019

    A normal diffuser is sold and all the heat must go around it giving you true indirect heat. The hyperbolic insert has holes all across it. It diffuses the heat across an area but allows heat to go up through the holes. It's more direct heat but diffused over a larger area.
  6. 2 points
    Smokey Sam

    Akorn Jr. has a new cart

    While checking Wally World's website before going to go to purchase some lump charcoal I came across this ad. So I took some measurements of the Jr. and off I went. Well after measuring I knew that the Jr. would fit it this smoker cart.. Once I put it together I took a measurement of the opening of the top and off to Home Depot. Purchase 1/2 plywood (1/2 fits perfectly in the channel around the opening with out any fasheners) and had it cut to size at a cost $12. Used my Sabre saw to cut out the hole for the Jr., then I cut it in half. It works perfectly the only negative (which is small) is I have to remove the top to have easy access to the latches that hold the ash tray. Some of the pluses are a sturdy cart that once I remove the Jr. i'ts light enough to put it in the back of my pickup (for camping), a space for putting tools , a shelf and a bottle opener on the front leg just in case I need to open a cold one while cooking. A good deal for spending a $100 plus tax. Smokey Sam
  7. 2 points
    Bgosnell151

    Grilled Shrimp Remoulade

    So you’re saying I can bring the whole family?!?!
  8. 2 points
    Charcoal Addict

    Classic Wire Mesh Gasket

    Don’t panic too much about the kinks. They’ll smooth out. Don’t do any cooks above 400 F for the first week. After 24 hours, run the Joe at 300 F without any food to set the adhesive for 2 hours. Give it another 24 hours before doing your next cook. The 3M adhesive is designed to set with 300-400 F degree heat. Give it 6-7 cooks to set the bond with the ceramic.
  9. 2 points
    ScotianGriller

    Ribeyes

    Mmmmm. steak
  10. 2 points
    I Bought these containers at lowes, Its works well for me
  11. 1 point
    Saw this today at lowes has some features from Vision.
  12. 1 point
    AntinOz

    Not a boomerang

    My local butcher had these for sale. This is one of two my wife picked up. Some McCormicks Montreal rub and popped into a plastic skin All into the pool, well the biggest pot we own, 53.9C for a couple of hours While the steak was kicking back in the jacuzzi, popped some veges on the Akorn Fired up Jr with the grate in the lower position. Almost not enough room And finally all put together to fill our bellies while we watched the All Blacks destroy the Wallabies, again... Delicious meal, great steak and looks like we will keep the Bledisloe cup for the 16 year in a row. Does Saturday night get any better.
  13. 1 point
    John Setzler

    Pellet Grill Questions

    When you buy a pellet grill you are buying bells and whistles. For the most part, the cheap ones cook as well as the more expensive ones.
  14. 1 point
  15. 1 point
  16. 1 point
    bosco

    Traeger Timberline Bad Reviews

    How? I wasn’t aware myself
  17. 1 point
    Scott Roberts

    Birthday Bread and Pizza!

    Happy Belated Birthday! The pizza and bread look great!! Scott
  18. 1 point
    John Setzler

    Traeger Timberline Bad Reviews

    Did you know you can calibrate the probe?
  19. 1 point
    Oh no! I was going to do lobster tails! .... Maybe I still would. And I LOVE roasted cauliflower.... I bet grilled would also be awesome! Yours looks great! Nice entry!
  20. 1 point
    Thunder77

    Throwback Pizza Cook

    I had to google Papa Murphy's. Sounds like a great idea! Those pizzas look really good, throwback or not!
  21. 1 point
    Lydia

    Little Thai Banquet

    Even with the phenomenal amount of lead time, I didn't think I was going to get an entry in this month due to many factors, not withstanding the fact that I kept changing my mind about what I would do could achieve. LOL We have a very dear friend coming to visit this weekend, so I used it as an opportunity to make some things on the Kamado that I had only previously made indoors and on the Weber Baby Q. These are hand-on-heart some of my absolute favourite recipes and I'm really excited to share them with you guys and I really, really hope that you try some of them. ESPECIALLY the pork skewers and satay sauce!! They are amazing! Infinitely better on the Kamado (as you guys would already know!) LOL ... and the lemongrass curry... it's such a flavour bomb ... and the fishcakes aren't too shabby either LOL . Seriously though - they're very authentic in flavour and texture. My intent was to challenge myself by making dessert in the Kamado and I thought that a brownie would lend itself beautifully. I have to admit that I ended up doing it in the oven for the sake of timeliness. The Kamado was well-busy pumping out a curry, grilled chicken and pork skewers! Maybe I can convince hubby that we need a Junior? ha haaa! The recipes are too authentic to be my own because I'm not Thai but they are truly delicious and from some of my favourite food bloggers and cooking channels, so I will let you know who from and maybe they'll become yours too? Prep commenced last night ... so here goes. Lydia’s Little Thai Banquet Menu Pork Skewers with Satay Sauce (by Pailin's Hot Thai Kitchen - YouTube) Fish Cakes with Dipping Sauce (by Pailin's Hot Thai Kitchen - YouTube) Coconut Rice (by Recipe Tin Eats - Recipe blogger) Lemongrass Chicken Curry (by Not Quite Nigella - Food and Travel blogger - with some adaptations by me). I have to mention that the idea of making the curry on the Kamado was inspired by Glenn's Aussie BBQ cooking channel on YouTube. The guy is a real character with some great recipes and techniques. Jaffa Brownie (Gemma's Bigger Bolder Baking - with adaptations by me) Pork Satay Skewers 450g pork loin steaks Marinade/brine (min 2 hours but preferably overnight) 1 1/2 teaspoons coriander seed (lightly toasted) 1/2 teaspoon cumin 1 Tablespoon lemongrass finely chopped (just the inside, remove the hard outer) 1 teaspoon chopped galangal 1/2 teaspoon turmeric (fresh or dried) 1/8 teaspoon white pepper 1/8 teaspoon cinnamon 1/8 teaspoon cloves 2 teaspoons brown sugar 1/2 teaspoon salt 1/3 cup coconut milk 1/2 Tablespoon vinegar 1/4 cup water Extra coconut milk for brushing when cooking Pound the lemongrass and galangal into as smooth a paste as you can using a mortar and pestle Add the toasted coriander seeds and grind Add remaining dry ingredients and grind Add wet ingredients and mix through With the steaks, cut them down the centre along the length of the steak and then slice into 1/4 inch / 6 cm pieces Marinade overnight if possible Next morning Soak your skewers (if bamboo) in water for a couple of hours Skewer 3 pieces onto each stick and try to get one piece with the fat strip on it, per skewer I bbq’d these direct on the kamado with all the coals pushed to one side and the cast iron grate in the lower position. Baste one side with plain coconut milk and placed basted side down on the grate and then baste the other side that is facing up. Peanut Sauce (also amaaaazing just served with veggies) I implore you to try making this!!! 1/2 cup roasted peanuts ground up rough in the food processor 2 Tablespoons lightly toasted white sesame seeds 1/4 cup coconut milk Plus 1 cup coconut milk 1/3 cup curry paste (either red or Penang) 2 Tablespoons brown sugar 2 to 3 Tablespoons tamarind juice (I soaked a 1/16th block of the package pictured in a small bowl of boiling water for 15 mins and then mushed it up using my fingers until there was nothing left to squeeze out and then strained out the solids to end up with the liquid). a splash or so of Fish sauce to taste Put 1/4 cup coconut milk into a small pot and reduce by half Add curry paste and cook, stirring until it's thickened and the red oil starts to separate (about 5 mins) Add the other cup of coconut milk and peanuts and sesame and stir until well combined Add sugar and tamarind juice Add a couple of splashes of fish sauce Simmer and keep stirring until thickened. Keep stirring, otherwise it will catch Taste and check whether extra sugar or fish sauce is needed for balance Mine sat for a while whilst I did all the other stuff so it was quite thick when I went to serve it, so just add some water and heat it up and it will be perfect Fish Cakes and Thai dipping sauce Dipping sauce 1 big red chilli (mild for flavour) 1 - 2 small Thai chills (spicy for heat) 3 cloves garlic 3 Tablespoons water 1/3 cup vinegar 1/2 teaspoon salt 1/2 cup sugar To serve: 1 tablespoon finely chopped cucumber 1 tablespoon ground roasted peanuts 1 tablespoon finely chopped purple shallot (I left this out because of an allergy) Blitz first 7 ingredients in blender Heat on stove, stirring until thickened (3 to 5 mins) Allow to cool Just prior to serving, add cucumber, peanuts and shallots (and a bit of water to loosen up if needed) Fish cakes 350g tender white fish (must be very cold from fridge) 2 to 3 Tablespoons red curry paste 1 egg yolk 1 teaspoon sugar 1 teaspoon fish sauce 1/2 cup green beans chopped into small bits 1/3 cup Thai basil (spicy) 4 -5 kaffir lime leaves finely shredded (I substitute with lemon myrtle leaves because I have a tree) Blend up very cold fish and curry paste, egg yolk and sugar in blender until well combined and mixture is bouncy (doesn't take long at all) Transfer to a bowl and combine remaining ingredients with a spatula Using wet hands and tablespoon, form into small patties and then shallow fry in something like rice bran or peanut oil. If you have dry hands, you will end up with a sticky mess and wasted ingredients). Pan fry until golden brown. Coconut rice The secret is using coconut powder (not coconut milk!) and kaffir lime (or lemon myrtle) leaves. Coconut powder makes the rice light and fluffy without the residual gunk on the surface you get from using coconut milk, and the kaffir lime leaves is the secret ingredient that gives this rice that special aroma. 1 cup jasmine rice (or long grain) 1 1/2 cups water 1 packet coconut milk powder (1.75 oz / 50 g) 2 large or 3 small kaffir lime leaves , crumpled in your hand (I used lemon myrtle from my tree) 1/2 tsp salt 3/4 tsp sugar 1 tbsp desiccated coconut , toasted, to garnish (optional) - I just topped with a little finely shredded lemon myrtle leaf that I had set aside for the job 1. Combine all ingredients in a saucepan over high heat. 2. Place lid on (clear glass lid is good if you don't have x-ray vision) 3. When it comes to the boil, (watch it, you don’t want it to boil over), turn the heat down to low so it is simmering gently 4. Leave to simmer for 12 to 15 mins or until all the liquid has been absorbed 5. Remove from the heat and rest for 5 to 10 mins 6. Fluff with a form and garnish with toasted coconut or extra shredded lime leaf, if using and then serve Lemongrass Chicken Curry 500g chicken thigh (which I pounded slightly to even out thickness) prior to grilling on cast iron grate in lower position at 200C 2 sticks lemongrass Coconut or peanut oil for frying 1 onion, peeled and chopped fairly small dice (or four purple shallots as shown above) 2 cloves garlic, peeled and sliced 1 inch ginger, sliced 4cm stick of turmeric, peeled and chopped into small bits 1 - 2 small chillies - sliced 2 tomatoes - chopped (I forgot to include them in the photo) 2 tablespoons fish sauce 1.5 teaspoons sugar 1 cup water 1/2 cup coconut milk (optional) I added some tofu puffs which are amazing flavour explosions because they're like curry-sauce-absorbing-sponges, as well as some baby corn and snow peas . Split the lemongrass sticks in half horizontally and bash the cut side with the blunt end of a knife. Place the onion, garlic, ginger, turmeric and chilli in a mortar and pestle or a food processor and bash or process away. I set up the kamado with half coals on one side to create direct and indirect zones and then placed the wire grates in the top position I added coconut oil to a cast iron low skillet with a lid and fried the paste mixture until fragrant and then added the corn Add the lemongrass and tomatoes. Then add the fish sauce, water and sugar. Simmer for 20-30 minutes covered. Add snow peas and and tofu 5-10 mins before serving Set aside Cook off the chicken thighs in lower position as described above and then chop and add to the curry. Jaffa brownie Jaffa Brownie My grand plan was to make this on the Kamado but I was creating a rod for my own back, so that didn't happen. I’m definitely not going to tell you American peeps how to make a brownie because I’m sure you all have handed-down family recipes far superior to mine, but my twist is to add the microplaned rind of an orange to really lift the flavour. Choc orange is one of my favourite dessert flavour combos. I would really love if you would try some of these recipes and let me know if you do and what you think of them. Bon Apetit.
  22. 1 point
    Thunder77

    A Fishy Tale....

    Actually , if it's tilapia as you say it is, I blame the FISH. That stuff will never pass my lips again, unless I AM STARVING TO DEATH. Yuck!!
  23. 1 point
    Beautiful cook! I want it all!
  24. 1 point
  25. 1 point
    Thanks everyone, I really enjoy cooking on the little Jumbo. So easy to manage everything, and it turns out some tasty tucker
  26. 1 point
    Lydia

    A Fishy Tale....

    At least you gave it a go KK.
  27. 1 point
    daninpd

    Grilled Shrimp Remoulade

    Shrimp Remoulade is one of my favorite recipes so why not do it on the KJ instead of boiling the shrimp? I used big shrimp (10 weighed 1 lb) and seasoned them with some Chupacabra before threading them on some flat skewers so the shrimp wouldn't spin when I turned them. Grilled them hot over direct coals. Pulled the skewers and put the shrimp in the fridge while I made the Remoulade for 1 lb shrimp: 1/4 cup chili sauce 1/4 cup stone ground mustard 2 tsp smoked Paprika 1/4 tsp salt 1 T lemon juice 1 clove minced garlic 2 t horseradish 1/2 cup olive oil 2 green onions finely sliced. Mix all of the ingredients before the oil and then whisk in the oil until you have a good emulsion. Spoon the sauce over the chilled shrimp. Some people add things like lettuce.
  28. 1 point
    Great first entry. I have a 12 oz lobster tail in the freezer...you're giving us ideas.
  29. 1 point
    gotzero

    How low can you go with low and slow?

    I use newspaper and "second run" normal lump (small bits of previously used lump) to get things going, I did have to go back out with a torch once. Once the Marabu lights and collapses, I fill the chimney to the top again with more. It is a 45+ minute process but totally worth it. We have enjoyed some long dinners where I do not even worry about charcoal. I take the still going charcoal after dinner, put it in a cast iron pot, and put that in a closed Kamado to choke it out, I reuse it with seemingly no I'll effects. This also allows the grill to cool off much faster. The stuff is unreal. I have "a lot" but if it gets tariffed and shut down I will be seriously disappointed.
  30. 1 point
    Mr Cue

    BBQ Nachos

    Made these a few weeks ago with left overs from the taco bar we did for our son's 10th birthday. I had some leftover mojo pork and a southwestern seasoned brisket I cooked on the Big Joe and thought nachos was a perfect use for them. In addition to the tasty meats, I had left over pico de gallo and guacamole I'd made as well. For good measure, I browned up some ground chuck and seasoned accordingly for these three meat nachos. Since the meat had already been smoked, I just put these in the oven. Too much smoke isn't necessarily a good thing.
  31. 1 point
    Ron5850

    Hot pretzels

    They were a big hit. Except the fact that some of the pretzels got stuck on the pizza screen. Next time I'm going to put them right on a pizza stone.
  32. 1 point
    Charcoal Addict

    Kamado joe in 2019

    The Hyberbolic insert is nothing new. They’re used heavily in industrial equipment, the oil & gas industry and factories to even distribute heat from burners and other high heat applications.
  33. 1 point
  34. 1 point
    KismetKamado

    A Fishy Tale....

    Can you please explain that to @ckreef? He seems to think otherwise. LOL.
  35. 1 point
    O C

    A Fishy Tale....

    Is this your September Challenge Entry? Cuz you NAILED it!
  36. 1 point
    O C

    Hurricane Florence

    Hoping everyone stays safe and sound. We're inland (Durham NC) but look to be square in the path. We were here for Fran, that was a mess, almost 10 days without power. My daughter came home from Wilmington last night, mother-in-law coming to stay with us on Thursday. Hoping for the best, but if the power goes out, at least the Akorn will be providing some good meals for us (if its not blown away). Glad I placed that FOGO order last week! Everyone always asks 'are you ready' I don't know, I hope so. Even here in Durham I'm tempted to up and go further away. My wife's sister and her husband are leaving in their RV for Tennessee. My youngest daughter safe and sound, she's up your way Charcoal Addict, just moved to Hamilton Ontario a couple of weeks ago
  37. 1 point
    Bachman 5

    top vent red knob

    It is a safety feature for holding the top vent open when a propane insert is used , thus allowing some gas to escape
  38. 1 point
    Mrs Smokey kind of hinted it would look better if the bags were better organized like maybe in a plastic container.
  39. 1 point
    Billy Grills

    The random pictures thread...

    Awesome KK and ain't nature grand!! The young joey was hanging out in the front yard with his mum this morning. The 2 cats were possibly discussing how to take him down He was onto them and escaped unscathed
  40. 1 point
    Great looking cook. Put those on my list of things to cook.
  41. 1 point
    bosco

    Chicken thighs on the mighty Jumbo

    I am loving chicken thighs these days!! looks good
  42. 1 point
    I decided to go with a healthy meal for Labor Day. Here’s some pics from my cook and the recipie for Mango Chicken in Yellow Thai Curry sauce. It came out perfect. I actually prefer this recipe to the Indian Mango Chicken. Thai Mango Chicken is brighter and lighter while still being creamy. It’s the triple threat of Mango Chicken recipies. I decided to go with a healthy meal for Labor Day. Here’s some pics from my cook and the recipie for Mango Chicken in Yellow Thai Curry sauce. It came out perfect. I actually prefer this recipe to the Indian Mango Chicken. Thai Mango Chicken is brighter and lighter while still being creamy. It’s the triple threat of Mango Chicken recipies. Prep: 2 Minced Mango 1 chopped yellow onion 2 minced garlic 1 cube of butter 2 diced Red Peppers 1/4 of minced parsley Chicken Paste Rub: - 2 Teaspoons of Turmeric - 2 Teaspoons of Chilli Powder - 1 Teaspoon of Curry - 1 teaspoon of ground black pepper - 2 Teaspoons of garlic power - 2 Teaspoons of onion power - 2 Teaspoons of papirika Mix dry ingredients with a 1/4 of honey to make the Paste. Coat the chicken with Olive Oil before rubbing Curry honey Paste. Heat up your Joe to 400 F, use Jositerie to spin 3 Chicken breasts until 160 F and golden brown. Use Cherry and Pecan chunks for savoury favor Yellow Curry Sauce: (Paste mixed in Food Processor) 4 large shallots 4 large heads of garlic (not individual cloves – FULL HEADS of garlic) 1 6-inch piece of fresh ginger 5-20 whole dried Thai chili peppers** (they’re very small and usually found in the spice section) 1 1/2 tablespoons salt 3 tablespoons turmeric 3 tablespoons mild curry powder 2 teaspoons roasted ground coriander 3 tablespoons lemongrass paste 1/4 cup packed cilantro leaves Mix Paste with the follow ingredients to make a sauce • 1/8 cup of Fish Sauce • 1/8 cup of Crisco Vegitable Oil • 1 can of Coconut Milk . 1/4 cup of lime juice • 3-4 tablespoons of cornstarch to thicken Remove the Rotisserie and set-up a wok. Remove divider and rake coals to provide even heat for wok. Heat up wok to 400 F. Check wok with infrared thermometer to make sure it’s hit temp. Carefully sear Mango, with onions, butter. Keep stiring to prevent mango from burning. Add chicken and sauce. Cook for 2 mins, add red Peppers and parsley. Cook for 1-min. Don’t over cook the peppers. Walla, you have a tasty Mango Chicken in Yellow Curry Sauce. Prep: 2 Minced Mango 1 chopped yellow onion 2 minced garlic 1 cube of butter 2 diced Red Peppers 1/4 of minced parsley Chicken Paste Rub: - 2 Teaspoons of Turmeric - 2 Teaspoons of Chilli Powder - 1 Teaspoon of Curry - 1 teaspoon of ground black pepper - 2 Teaspoons of garlic power - 2 Teaspoons of onion power - 2 Teaspoons of papirika Mix dry ingredients with a 1/4 of honey to make the Paste. Coat the chicken with Olive Oil before rubbing Curry honey Paste. Heat up your Joe to 400 F, use Jositerie to spin 3 Chicken breasts until 160 F and golden brown. Use Cherry and Pecan chunks for savoury favor Yellow Curry Sauce: (Paste mixed in Food Processor) 4 large shallots 4 large heads of garlic (not individual cloves – FULL HEADS of garlic) 1 6-inch piece of fresh ginger 5-20 whole dried Thai chili peppers** (they’re very small and usually found in the spice section) 1 1/2 tablespoons salt 3 tablespoons turmeric 3 tablespoons mild curry powder 2 teaspoons roasted ground coriander 3 tablespoons lemongrass paste 1/4 cup packed cilantro leaves Mix Paste with the follow ingredients to make a sauce • 1/8 cup of Fish Sauce • 1/8 cup of Crisco Vegitable Oil • 1 can of Coconut Milk . 1/4 cup of lime juice • 3-4 tablespoons of cornstarch to thicken Remove the Rotisserie and set-up a wok. Remove divider and rake coals to provide even heat for wok. Heat up wok to 400 F. Check wok with infrared thermometer to make sure it’s hit temp. Carefully sear Mango, with onions, butter. Keep stiring to prevent mango from burning. Add chicken and sauce. Cook for 2 mins, add red Peppers and parsley. Cook for 1-min. Don’t over cook the peppers. Walla, you have a tasty Mango Chicken in Yellow Curry Sauce.
  43. 1 point
    Wow those look fantastic! I bet they were really flavorful and looks like the serrano ham worked great to wrap them in. I've got some prosciutto for a pizza cook later today.... maybe I'll have to try something similar with some of it. I agree - you can't go wrong with a little Weber Jumbo Joe.....
  44. 1 point
    ckreef

    My AKORN JR AND JOE JR accessories

    Then you made a good purchase. Keep the Akorn Jr and use it for high heat searing and overflow cooks. Use the KJ Jr for main cooks, low-n-slow etc... I believe every grill has a purpose you just need to exploit its main purpose.
  45. 1 point
    pesto3

    Lamb Spare Ribs

    First time I’ve done lamb ribs and I’m kicking my self for not doing them ages ago. Hit with tree bark rub. On the Jr at 125c with a bit of applewood for just under 3 hours. Also threw on some jalapeño poppers. These ribs were awesome!
  46. 1 point
    KJTerp

    Labor Day Weekend Cooks

    Hope everyone had a good labor day weekend, I know I sure did! How'd everyone do? Weather in the Central MD area looked iffy for most of the week, but luckily we cleared out nicely for some adventures at the KJTerp Household. Sunday, did HeyGrillHey's burnt end recipe, turned out pretty ok, I think I'll tweak it a little going forward, as it wasn't quite as fall apart as I would have liked in every spot, but it wasn't the best piece of chuck either, so i'd call it a win. Big thanks to @dirty6 for his feedback on the recipe, the sammies were spot on with some coleslaw and corn. Monday we loaded up and kicked the tires and lit the fires for my first pizza cook. I used John's low hydration recipe, both the quick and the overnight, as well as Alton Brown's "Last Dough I'll Ever Need" Recipe from his cookbook. I wanted to try a variety of doughs and temps. Had a bit of trouble with Johns dough, since I can't find "instant" yeast here that isn't rapid rise, so I had to wing it a little and use active dry. In the photos, John's dough is the thin pizza's which are a little misshapen, and AB's are the big puffy ones. Stuck with basic plain or mushroom and onion for most of the pizzas, but went wild with one, burnt end bbq sauce onions and cheddar. There wasnt that much left of that one. The only negative on the whole day was this high heat cook seems to have accentuated my firebox ring warp, and I have the dreaded paint peeling Kontrol Tower now, so its WARRANTY TIME. My D/C no longer sits flat on the ring, it has a significant 1" wobble to it. Once food gets down on the grates and everything is loaded it snugs up a little, but it just irks the heck out of me. Thanks again to everyone for all their great info on here.
  47. 1 point
    KismetKamado

    Throwback Pizza Cook

    Just because I have archive footage and apparently won’t be able to photograph tonight’s cook (since my phone hates me)... here’s a calzone on the Blackstone. Top got just a little dark due to how tall it was sitting (should have smushed it more), but super crisp and held its shape and structure well.... even with moist veggies.
  48. 1 point
    KismetKamado

    Throwback Pizza Cook

    This is how almost all my pictures are. Same in full daylight. I think it’s toast.... :(
  49. 1 point
    KismetKamado

    Beets!

    Ok, admittedly, I’m not well versed in beet cooks. But I couldn’t resist grabbing some at the produce stand. And my husband loves pickled beets on a salad. And I’ve been thinking roasted beets sounded good. So here we go.... Forgot to take a pic pre-prep. But here are the beet greens gratuitously draped over a bag of Fogo Black. Boiled several of the beets... the skin just sloughed off which was a bit unexpected, but made it easy to clean them up. Sliced these ones up for pickling. Meanwhile had made a vinegar, sugar, salt and pepper mixture. Poured it over the sliced beets and parked them in the fridge. On to the roasted.... I should have snapped a pic of my cleaver after chunking up the beets. It looked like a murder scene. Coated with some avocado oil and Trader Joe’s Everyday Seasoning. Then in to the kamado indirect around 450. Decided to throw on dinner for the 5 year old while I was at it. Removed the lid after a bit more than an hour. Added some balsamic and Mikes Hot Honey. Kept cooking down.... Then the lightbulb went on. Decided to add some blood orange liqueur. Kept tossing everything about occasionally. And finally done. These were super good. Very tasty little sweet flavorful chunks of roasted beet. A treat for sure! But my oh my.... my pan.... No worries... a quick scrub and a little elbow grease and it’s all good... Man, after all that, I’m beet!
  50. 1 point
    KismetKamado

    Today’s Cooks

    And to top it all off... I finish my post and tell my husband I’m not sure I can get up from the couch. He tells me not to worry, I can just recline and he will bring me a blanket. I tell him I need to go potty. He promptly replies, “well you better figure it out, I’m not dealing with that”. Lol. As I hobbled to the bathroom his only comment was “look at you go.” Sometimes I swear.....that man drives me crazy.
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