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

  1. 3 points
    Mr Cue

    Rainy Day Cuban Sammich

    Weather was less than ideal for kamado cooking and I'm about out of lump so I decided to do this cook inside. Yesterday I stopped by the new Publix store and scored a loaf of fresh Cuban bread with the intent to make a Cuban sammich. Today I picked up a 1/3 of a boneless pork loin and rubbed it with my secret Cubano rub then braised it in some Goya Mojo Criollo for 90 minutes. I thought I might have over cooked it but the pork came out perfect. I sliced it into 1/4" thick slices and layered it on the Cuban bread with some Black Forest ham, Swiss, delicatessen style pickle slices, mustard, and olive oil mayo. A quick press in a hot cast iron skillet put the finishing touch on it, doesn't get much better than this!
  2. 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
  3. 2 points
    KismetKamado

    Throwback Pizza Cook

    In my early Kamado days, the only pizza cooks I would attempt were of the Papa Murphy variety. It’s probably been a year or two since I did one and something about ending a wretched month end week at work had me feeling nostalgic for something easy. I never had great results with the Papa Murphys on a pizza stone - so I went with what was my preferred setup. Indirect direct on rack - no stone. Sent my husband to fetch the pizzas. He texted me “set oven 425”. He should have known better. I texted back “Kamado”. Lol. Fired up the Big Joe with some of the Western lump I got at Walmart. This is my last bag of 3. And it is by far the sparkliest. (Autocorrect changed sparkiest, but I think sparkliest is better.) It took well over an hour for this stuff to simmer down and behave. It was like the 4th of July every time I opened the dome. Super annoying. Not many pics. Almost all my pictures are turning out extremely blurry. Perhaps the ancient iPhone is on its last leg. Extender rack barely fits on deflectors. Veggie Pizza on for the older daughter and I. The younger one refers to this as “salad” pizza and won’t have anything to do with it. Pulled the tray after about 10 minutes. Nice and crisp crust. Held up great to all the veggies. We only ever do the thin crust option. And my husbands pizza. No salvageable pics from my phone on his. So just the one finished shot. This one was really good. He did the chicken bacon Alfredo, but subbed sausage instead of chicken. I really enjoy doing the no knead artisan dough for made from scratch pizza. But every now and then ultra easy over regular easy wins out. It was fun to do a couple of these pizzas again. And a tasty, although rather late dinner. And definitely best to wait for the lump to settle and eat a bit later... a not clean fire and pizza is a bad combo.
  4. 2 points
    I Bought these containers at lowes, Its works well for me
  5. 2 points
    Smoke and Awe

    Akorn Jr. has a new cart

    I agree that this is a beautiful cart. For my Akorn Jr., I use a stainless steel mesh basket insert for the charcoal, and just lift it out, shake it over an ash bucket, and replenish with new charcoal as needed. Rarely ever need to unlatch the bottom ash basket.
  6. 1 point
    TKOBBQ

    All aboard

    Well decided to cook a couple of things today. Shout out to @KismetKamadofor the pulled chicken dish, I finally was able to find the guajillo chili sauce yesterday. Then up next was some pulled lamb for sliders.
  7. 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.
  8. 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.
  9. 1 point
    Rob_grill_apprentice

    Filipino Pandesal

    I had a special request from Inay via my wife as my Tagalog is very limited. Inay really likes my version of Pandesal better than what they get from store and was wondering when I as going to bake more. After hearing about the request on Saturday, I decided to do on Sunday because Saturday was Chicken Pot Pie day. I made a small batch and after cooling packaged into paper bags and delivered it yesterday evening. Here are some photos from yesterday’s batch as I baked it on my Kamado.
  10. 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.
  11. 1 point
    Bgosnell151

    1st Pizza Cook from Dough

    Little man loved his creation. And I learned a few lessons at that.
  12. 1 point
    John Setzler

    1st Pizza Cook from Dough

    I use a couple of the black iron pipe plugs that are used for 1" pipe. That gives me about 1 1/4" of spacing and it works great. Let me find a link........ https://www.homedepot.com/p/Mueller-Global-1-in-Black-Malleable-Iron-Plug-521-805HN/100165402 Whatever you get should give you somewhere between 1 and 1.5" of gap.
  13. 1 point
    Pigfqr

    Lump charcoal

    I'm no expert, but I seem to get the best results with a mix of small and large pieces.
  14. 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
  15. 1 point
    I have 4 mouths to feed on a regular basis. I might have over estimated the size of Matfer Bourgeat pan I required for the Job. For some reason in my head I thought the difference between the 6 Lbs was the thickness of the steel and it might be an inch or 2 bigger. You can almost fit 2 6lb Matfer Bourgeat pans into one 9lbs pan. The thing is freaking huge. I wanted best of the best. Matfer is fhe best blue steel pan you can buy without getting into the Ultra high prices European Brands most people have never heard of. I’ll probably have to get the smaller 6 pound pan for making Paella for 4 people. The 9lbs pan can feed a party of hungry guests without batting an eye. I plan to test it out for some bacon cooks. Generally speaking, the stainless steel Griddle-Q is such a huge pain to clean.
  16. 1 point
    Great looking cook. Put those on my list of things to cook.
  17. 1 point
    bosco

    Chicken thighs on the mighty Jumbo

    I am loving chicken thighs these days!! looks good
  18. 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.
  19. 1 point
    ckreef

    A Fishy Tale....

    Tell you what, float some pigs feet in an aquarium until the end of the month and we'll call them seafood
  20. 1 point
  21. 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!
  22. 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.
  23. 1 point
    daninpd

    Throwback Pizza Cook

    Check for Mozzarella on the lens, maybe?
  24. 1 point
    KismetKamado

    Throwback Pizza Cook

    This is how almost all my pictures are. Same in full daylight. I think it’s toast.... :(
  25. 1 point
    KismetKamado

    Today’s Cooks

    Well, I thought I was somewhat recovered from my back woes, so I decided to get after it and knock out the lawn during the heat of the day. Turns out I was wrong... so very, very wrong... But thankfully, before I became totally debilitated again, I knocked out a few cooks. First up was some jalapeño cheddar brat burgers I cooked up for my husband. Going to crumble a couple and feeeze for him for pizza toppings. And he can have a few for lunch early next week. Then cooked up some Italian sausage for him to portion out and freeze for pizza toppings as well. Was nice to keep the heat and the mess outside. Chopped up some Serrano and onion to mix with some mustard and Worcestershire to turn my extra lean ground turkey I had in the fridge into burgers. Turkey burgers on with some thin sliced red potatoes on the soapstone with ghee. Then threw on some regular burger patties for the rest of the family. And some onion. Just about done... And my turkey burger on a pretzel bun with tomato and mustard. The Serrano’s definitely kicked it up a notch - made for a tasty turkey burger. The rest of the family enjoyed their beef burgers, so all in all it was a good night.
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