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Showing content with the highest reputation on 09/19/2018 in all areas

  1. 6 points
    I didn't plan on joining this month's challenge. I've never cooked any seafood on the kamado, as I'm always paranoid about under cooking and getting someone sick, especially now that my wife is six months along. But she loves seafood and really wanted me to make a recipe she found, so here we go. Step one: Halve and peel peaches, then soak in lemon water. Step two: Make the corn and bacon relish. Cut the bacon small, cook until fairly crisp, then pour off most of the oil. Add in (frozen) corn until warmed, then add a splash of cider vinegar. Salt and pepper to taste, then keep warm until time to plate. Step three: Prepare the asparagus. Toss in olive oil, then add rub. Foil up and grill around 350°. Step four: Make the fish rub. In relative amounts, use one portion of cinnamon, two of cumin, and four of paprika. Salt and pepper to taste. Apply to the rub to the filets, then lightly rub with olive oil. Drizzle honey on top, then move the filets (on a cedar plank) to the grill. Cook until done (minute were twenty minutes). Step five: Once the fish is on the grill, also add the peach halves. Grill about ten minutes on each side. Plating: Top the salmon with some lemon butter (lemon zest with 4 tbsp melted butter). Drizzle honey over peaches. Final step: ENJOY! This actually turned out really well. I was suspicious of the cinnamon in the fish rub, but it came through very nicely. And though I know this already, I really need to grill fresh fruit more often. Such a nice way to end a meal. Thanks all for reading.
  2. 5 points
    Ron5850

    Grilled Sofrito Swordfish

    Sofrito Grilled Swordfish with Mixed Grilled Vegetables I started out making my rendition of Sofrito with a barbeque twist. The Sofrito consists of fresh cilantro, red onion, lemon juice, garlic, salt/pepper, evoo, smoked pepricha, and cayenne pepper for spice. Grilled the swordfish that was basted with the Sufrito for 4 to 6 minutes each side. Grilled vegetables were also basted with the Sufrito.
  3. 4 points
    EHAudio

    Akorn Jr. on sale at Walmart

    Akorn Jr. is on sale $109 down from the regular $146. I picked one up so I am mobile now. This summer I dragged my Vision Pro-S up to my uncle's lake house. Had some good eats but man what a pain to transport. Now I can go up there, or camping, or tailgating at Soldier Field with minimal fuss. https://www.walmart.com/ip/Char-Griller-AKORN-Kamado-Jr-Kooker-Red-E06614/52497353 Pardon my awful grass lol. We built a new home this summer and didn't get enough seed laid by the landscape company.
  4. 3 points
    St1brew

    SRF Wagyu Gold Brisket

    My amazing wife gifted me a SRF 13.8 Wagyu gold brisket. Here's what came in the package. She only "paid" for the brisket. We received two 8 oz top sirloin steaks and a pack of wagyu hot dogs. Not pictured was a cooler bag that was also included! Here is the label from the brisket. Here that beauty is fresh out of the package and rinsed and paper towel dried. Fired up the grill with the new Fogo! Indirect with drip pan, at 250. Fat side down. Smoked over 6 chunks of apple and 2 chunks mesquite. Almost all trimmed up. Ready for rubbing. Rubbed with an inexpensive coffee rub that I absolutely love. I felt like I was cheaping out on this part.... But it needed to be cooked and we thought we were going to have people around for the big fight on HBO. So no time to run up the highway to nearest store that sold something a bit better. Cooked until internal temp alarmed at 170 at something like 2:38 am. The following picture was before I went to bed or about halfway there. Double wrapped in hd aluminum foil at 170 and put back on the grill. Until a temp of 198 was reached. And boy was it "probe tender"! Here is the before bed pic. Sit down, relax, have a cigar, take in the wonderful aromas! Pulled it off at 198, wrapped in a blanket and put into the Pelican cooled for 3 hours and was surprised when I awoke to find this beauty all done and ready for eating. You can't really tell due to my awful camera, but it has about a 1/4 inch pink smoke ring and was super juicy. This meat melts in your mouth. Everyone who's tried says it is the best brisket they have ever had and I agree. The guys at my work don't just hand out compliments ever, so I believe them. Overall this is wonderful and needs nothing. You can slice this brisket with a plastic fork and it melts on your tongue. It is a bit pricey, but well worth it and not something we can do every week(too bad). My wife says that this has ruined beef for her. Here is a pic of the bend. I highly recommend this at least once or split it with some good friends. SRF was great, they contacted my wife soon after she ordered to make sure she understood what she was getting and the shipping details. Truly amazing all around! I love my wife; she treats me awesome!
  5. 3 points
    St1brew

    Lump charcoal

    Tried the Fogo(premium black bag 17.6lbs) recently and I'm impressed! The lump size was medium to large, with most being a small fist sized. Fogo lit well with one tumbleweed. Minimal sparking or heavy smoke after the desired temp was reached. No off aromas. Can't wait to order some more. Highly recommend this product and look forward to trying some of the other varieties soon.
  6. 3 points
    John Setzler

    Pellet Grill Questions

    I don't see what the 'beef' with those bull horn handles is. I like them...
  7. 3 points
    CentralTexBBQ

    Fajitas!

    Novel idea: cooking something that you actually eat.
  8. 2 points
    @Bred I love the light weight and portability of it. I have never had rust issues on any weber product but I don't live on the coast either. I would expect that the Akorn might suffer more rapidly based on the full sized Akorn I had here becuase it was rusting noticeably after 6 months. I used the small charcoal baskets in mine and I used a chimney to start coals. I could sear over those coals for up to an hour without much of a problem. It gave me a nice two zone setup. I also have the folding table to get it to a nice working height.
  9. 2 points
    ckreef

    Grilled Sofrito Swordfish

    That is a seriously delicious looking meal. I haven't eaten breakfast yet. Makes me really want swordfish for breakfast. Going to cook that meal one day soon. Hopefully that's your challenge entry because it would make a really great entry.
  10. 2 points
    When me and Mrs skreef started dating one of the first questions I asked her is "How do you like your steak cooked?" she replied "md rare". I was fully prepared to end our dating if she answered, well done. True story.
  11. 2 points
    CentralTexBBQ

    Grilled Sofrito Swordfish

    Nice job. Looks good. Hmmm eggplant? My baby used to cook it about thirteen different ways.
  12. 1 point
    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.
  13. 1 point
    Tarheel

    Kamado Joe @ Costco

    I like to stock up on KJ charcoal at their Costco roadshows, but sadly by the time I realized they were at my local Costco last week they had sold out of lump :( I think most of us know you can go to the Costco special events page and search for their show there, but this is a bit of a pain as you need to check multiple stores, and weed through the multitude of vendors you have no interest in. But what I just realized is the Costco web site also has a Kamado Joe vendor page, which just lists the various KJ roadshows going on around the country - much easier and convenient to use! Just wanted to share...
  14. 1 point
    Ben S

    Pizza kinda night.

    Not much more to say...
  15. 1 point
    Alphonse

    Alphonse joining in

    Greetings, I have two kamados - a BGE and a Grill Dome. I also have custom built wood fired grills, charcoal grills, and gas. I like having choices. Glad I found this forum. Alan
  16. 1 point
    KismetKamado

    Fajitas!

    Less than stellar post given that I don’t have my trusty iphone camera anymore - but I improvised using Mr. KK’s. Apparently he didn’t get the memo about tonight’s dinner so I missed pictures of phase 1 tortilla cook. Did 4 at a time. 2 on soapstone and 2 off... rotating as I went. Finished product: Tri tip marinating since Monday. Cut up veggies tonight. Should have given tri-tip more of a headstart. Took veggies off and moved tri tip on grate to be over soapstone indirect since it was still ultra rare. Brought in and sliced up. And a tight shot of an assembled fajita with some shredded cheese and guacamole. Super tasty! Plenty of leftovers for tomorrow....
  17. 1 point
    AntinOz

    Akorn Jr. on sale at Walmart

    Even my wife loves my Jr. I came home last night to find that she had it lit and could I please cook some hamburgers!
  18. 1 point
    KismetKamado

    Akorn Jr. on sale at Walmart

    You took your Vision Pro-S on a road trip!?!?!?! I like your style! You're going to love Akorn Jr. I sure enjoy mine - so much that I have two of them.
  19. 1 point
    Ben S

    Pizza kinda night.

    Kids... everything is easier when they have bite sized pieces.
  20. 1 point
    And so, you use the Akorn for certain types of cooking and the K Joe jr for other types of cooking? another post noted that the Akorn is good for searing while the K joe jr is preferable for low n slow. I have a big 24" Pit Boss and was hoping to duplicate it as much as possible in a small size regards b
  21. 1 point
    gotzero

    New knives

    I got the Tojiro Shirogami nakiri and yanagi, and a Yoshimitsu Fugen petty. I had to spend about 90 seconds making the nakiri totally flat bottomed and I sharpened and stropped everything. All three seem to be awesome for the money and I can confirm I liked the carbon steel and the different styles before making a big commitment.
  22. 1 point
    Scott Roberts

    Grilled Sofrito Swordfish

    Please sir may I have a plate-lol Scott
  23. 1 point
    UTVol

    Fajitas!

    I think its called Chicken Fajita Rub...I found it works great on both chicken and beef.
  24. 1 point
    KismetKamado

    Fajitas!

    I ran the jaccard through it (controversial for rarer cooks, I know) and put some of Meat Church’s fajita rub (I forget what it's called) on it and then marinated it in a bag with some of a bottle of Chupacabra’s Marigate. I love that stuff. Turned it over every day in the fridge. Also a big fan of the Sucklebusters Texas Gold Dust for a rub with a little Tex-Mex flair for something like this. I use a lot of premade rubs.... I’m not ashamed to admit it. Lol.
  25. 1 point
    Charcoal Addict

    Pellet Grill Questions

    It’s a good choice and you’ll be happy. You can always find better handles on Big Poppa Smokers if you get tired of being poked by those bull horns.
  26. 1 point
    Lydia

    Grilled Sofrito Swordfish

    BOOM! That looks delicious @Ron5850 and whilst i'd never even think of saying no to any of it, I'd have no problem eating ALL of that beautiful looking eggplant on my own! Looks fantastic!
  27. 1 point
    Bgosnell151

    Fajitas!

    Mind me asking what you marinated in? Those look really good. I love me some fajitas. I may have to make some next week.
  28. 1 point
    Bgosnell151

    Grilled Sofrito Swordfish

    Wow!!! Looks awesome.
  29. 1 point
    KismetKamado

    Grilled Sofrito Swordfish

    Wow! Wow! And.... Wow! Looks tremendous! Love all the veggies! Sounds like a really fresh and wonderful dish!
  30. 1 point
    I had a favorite Chinese restaurant a few years ago that served an excellent Moo Shu pork dish. A friend told me I should try the Moo Shu Vegetable. They made it with thin sheets of tofu, marinated and fried on one side so one side was soft and the other was more leathery and dark. Cut into strips and made into Moo Shu it was even better than the pork.
  31. 1 point
    Thunder77

    Fajitas!

    HAH! Everyone know Android stinks....
  32. 1 point
    I am reminded of the old cowboy looking at a salad. "That's not food, that's what food eats".
  33. 1 point
    SmoovD

    New MES just arrived

    Probably a sacrilegious event but I have been wanting a low heat smoker for jerky and sausages and I found a great deal on a Masterbuilt digital electric unit. Couldn't say no. Will break it in tomorrow as I have some beef marinating for some jerky. Maybe next week I will bust out the sausage stuffer and crank out some polska kielbasa.
  34. 1 point
    KismetKamado

    New knives

    Here’s how the current mini mag bar mosaic sits as of tonight.... Hmmm..... 4 out of six custom creations.... if only I had two more....
  35. 1 point
    ndg_2000

    Mayan Pit BBQ Dinner Cochinata Pibil

    I did wonder why you had some charcoal on your cutting board for a moment then realised it was balls of blue corn for the tortillas
  36. 1 point
    daninpd

    Mayan Pit BBQ Dinner Cochinata Pibil

    I was watching Rick Bayless on "Mexico One Plate at a Time" cooking some Mayan pit BBQ dishes and I thought why not challenge myself to cook a BBQ dinner with the ingredients the ancient Mayans would have had at hand. Their mainstays were corn, beans, squash, potatoes, avocados, tomatoes and peppers. Meat sources were the turkeys and dogs they raised and whatever they could hunt. So here is Cochinita Pibil with Peruvian beans, roasted sweet potato, baby gold potatoes cooked with cherry tomatoes and blue corn tortillas. The pork was marinated overnight in lime and orange juice with ground achiote seeds, garlic, cumin, cloves, cinnamon and salt. Wrapped the pork in banana leaves and smoked in the KJ at 230 for 4 hours. After I got the pork on I seasoned some baby Yukon Gold potatoes and cherry tomatoes with salt and ground California Chiles, wrapped that in banana leaves and put it in with the pork. About 2 hours in I oiled up some sweet potatoes and put them in to smoke 2 hours. I had soaked a pound of Peruvian beans overnight and rendered about 6 ounces of chopped bacon (the ancient Mayans didn't have bacon, but I do) sweated some onion and garlic in the bacon fat and added the beans and a Tbs of the California Chile powder and some salt. Low simmer for 4 hours covered. Served the roasted sweet potatoes simply with salt and butter (something else they didn't have). Slicing some of that pork very thin, wrapping it up in a tortilla with some of the beans was pure heaven. The sweet cherry tomatoes made the little potatoes sing. Overall, a simple meal that shows how well people could eat 3000 years ago. Oh, and the leftovers tonight with the pork, beans and some saffron rice made me realize, once again, what a classic combination beans and rice are.
  37. 1 point
    ndg_2000

    Kamado made from a keg

    Hi Well my little keg-Kamado is back up in working order now. I'm going to leave the crazing and minor cracking to the internal faces this time, after thinking about it a bit my reasoning is if the same was to happen again (water ingress) the Minor cracks will allow steam a place to escape from HOPEFULLY! Nigel P.S. I nearly fainted when I went to the local BGE supplier for the gasket material £30 for a roll! never doing that again
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