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

  1. 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.
  2. 3 points
    John Setzler

    Pellet Grill Questions

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

    Fajitas!

    Novel idea: cooking something that you actually eat.
  4. 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.
  5. 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.
  6. 2 points
    CentralTexBBQ

    Grilled Sofrito Swordfish

    Nice job. Looks good. Hmmm eggplant? My baby used to cook it about thirteen different ways.
  7. 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.
  8. 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
  9. 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....
  10. 1 point
    Scott Roberts

    Grilled Sofrito Swordfish

    Please sir may I have a plate-lol Scott
  11. 1 point
    UTVol

    Fajitas!

    I think its called Chicken Fajita Rub...I found it works great on both chicken and beef.
  12. 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.
  13. 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.
  14. 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!
  15. 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.
  16. 1 point
    Bgosnell151

    Grilled Sofrito Swordfish

    Wow!!! Looks awesome.
  17. 1 point
    KismetKamado

    Grilled Sofrito Swordfish

    Wow! Wow! And.... Wow! Looks tremendous! Love all the veggies! Sounds like a really fresh and wonderful dish!
  18. 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.
  19. 1 point
    Thunder77

    Fajitas!

    HAH! Everyone know Android stinks....
  20. 1 point
    I am reminded of the old cowboy looking at a salad. "That's not food, that's what food eats".
  21. 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.
  22. 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....
  23. 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.
  24. 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
  25. 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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