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Showing content with the highest reputation on 09/23/2018 in all areas

  1. 8 points
    Golf Griller

    Alligator Kbobs

    @Lydia guessed my seafood correct. Of course the weather did not fully cooperate, but with the KJ Clasic, I was still able to get this cook done. Of course I needed something else to go with it Also some seasoning and a side dish. And a beverage while grilling and for the meal. First off, I seasoned the alligator with the cajun spice and let it rest in the refrigerator for an hour. I cut the alligator and sausage into pieces and put it on the skewer. I also had some extra that I cooked just cooked. Here they are on the grill. My wife had already determined that she was not going to try the alligator, so I cooked a steak for her. And here is the finished product off the grill. The wooden handles on the skewers got a good char too. And plated up ready to eat. It definitely needed the cajun spices and the bourbon glaze. The alligator had a very mild taste without any fishy or gamey taste.
  2. 7 points
  3. 5 points
    I cooked my first dry brine spatchcock chicken. I dry bined it with just Kosher salt uncovered over night in the refrigerator. The next day sprayed it with a olive oil cooking spray. Made a dry rub ( without salt) and lightly coated it . Also made up a Alabama white BBQ sauce . Cooked the bird between 375-380 with direct heat and took it off the heat with temp of the breast at 160. I'm totally a convert, the breast was "very" moist and the hint of herbs was just right. Yesterday was a little windy so while I was taking the final temp the wind whip up the flames and I got a little extra benefit of having a little char on the expose meat on the bottom!!!! The Alabama sauce complemented the chicken. So we great meal with the last of corn on cob in our neck of the woods, smashed red potatoes and a chicken that was delicious and would defiantly have again.
  4. 5 points
    Grilled some bacon...... Grilled some burgers..... Brioche bun..... boston lettuce.... A classic burger is the only way I do burgers!!! cooked on the 850
  5. 5 points
    Gave them a go today for a quick, light lunch on the Konro. Served with rice. Very tasty indeed. Mrs skreef really liked them. Going to put that recipe in my personal cook book. A really great cook for the Konro. I did juice the onion a bit differently. I chopped it up into small pieces than ran the pieces through a garlic press. Easily squeezed the juice out and made short work of that task. Poured the liquid onion through a strainer to remove any bits that came through the garlic press.
  6. 4 points
    ScotianGriller

    Kamado weekend

    Finally had some free weekend time to fire up the PBK24. A few weeks back I was given some sample packs to try and to compare to my own rubs and sauce first up was Suckle Busters Texas Mesquite rub. Decided to follow the simple recipe on the back of the package and just coat and grill boneless skinless breasts. The rub has a nice smell to it and decent flavor. Now I used my own bbq sauce on them (based off of APL's base sauce) as I did not have the suckle buster sauce. The corn being grilled was for a black bean and corn lime and cilantro salad. That was damn good.
  7. 3 points
    ScotianGriller

    kamaod weekend part 2

    Second samples given to me were of dizzy pigs dizzy dust and blues hog competition sauce since I only had a sample of them, they only found their way on to one rack of BB. Also on the grill is APL's baked beans which were phenominal and finally my first attempt at corn bread. Wifey usually does the baking Sorry no photos of the actual cook as I had some unexpected company. Would I use dizzy pig and blues hog again? Absolutely, if they were given to me again The blues hog is definitely a little pricy around here. The dizzy pig, although good, my family still preferred my rub
  8. 3 points
    I have been too tons of burger joints and I have tried every odd and specialty burger.... but the one I always come back to is a classic. Im not an onion fan, so for me lettuce, tomato, pickle, cheese, mustard, ketchup, relish, mayo i could honestly eat only burgers for the rest of my life lol
  9. 3 points
    Rip

    Hot dog chili

    Occasionally I have a craving flung on me for a good old fashioned hot dog (all the way with slaw). Store bought chili just doesn't cut it. I found this recipe that reminds me of the chili on hot dogs I grew up eating and loving. I basically followed the recipe except for substituting bacon grease for Olive Oil (why not?) and I cooked it on the Bubba Keg with some Pecan chunks for a little delicious smoke flavor. Cooking times took a little longer on the grill. But it was a fine afternoon. Ingredients 1 pound lean ground beef water 1 medium Vidalia onion or sweet onion, finely diced 2 cloves of garlic, finely diced 1 Tablespoon olive oil 2 cups ketchup 1 Tablespoon prepared yellow mustard ½ teaspoon salt ½ teaspoon pepper 2 teaspoons chili powder 1 teaspoon Worcestershire sauce Instructions Place lean ground beef in a bowl and cover with water. Use a wooden spoon or your hands to break up the beef. Set aside. Over medium heat, saute diced onion and garlic in olive oil in a large saute pan or Dutch oven. Once the onion and garlic are soft, add the ground beef and water to the pan. Cook about 5 minutes, until the beef is no longer pink on the outside. Add ketchup, mustard, salt, pepper, chili powder and Worcestershire sauce Reduce heat and simmer for 20 minutes, stirring frequently, until mixture has thickened and reduced and the beef is cooked through .......(Author: Atta Girl Amy)
  10. 3 points
    retfr8flyr

    Nothing fancy.

    I haven't posted a cook in a long time, always forget to take pics. I did a rack of ribs for the 2 of us tonight and they really came out good. First time I tried Oakridge BBQ Competition Beef and Pork rub. Man that is some good stuff and I highly recommend it. Couple of pics.
  11. 3 points
    I feel everyone has the right to eat what they want. Having said that, I fine this video very funny.
  12. 3 points
    Here you go mate:. I usually double this up. Plain yogurt is way better than milk. Go the yogurt. Chicken Kebabs (Turkish) INGREDIENTS • 2 chicken breasts ( 2 halves), or 4 to 5 boneless thighs • 1 medium onion • 2 cloves garlic • 2 tbsp. tomato paste • ½ cup plain yogurt or milk • 3 tbsp. vegetable oil • 1 tsp. ground black pepper • 1 tsp. paprika • 1 tsp. salt • oregano, sumac and paprika for garnish 


 PREPARATION Begin by washing the chicken in very cold water for several minutes. Blot the meat dry on paper towels. Cut the meat into bite-sized cubes about the size of large dice. Using the finest grater possible, grate the onion and garlic cloves. Pour the pulp and juice into a very fine wire mesh strainer and press out the juice into a separate bowl. You will use the onion and garlic juice in the marinade and discard the pulp. In a glass or ceramic bowl, combine the juice, yogurt or milk, oil, tomato paste and seasonings. Add the cubed chicken. Cover the bowl and refrigerate it for at least four hours, or overnight for the best results. When you are ready to cook the chicken, remove the pieces from the marinade and lace them on small metal or bamboo kebab skewers. The chunks of chicken can touch each other, but don’t pack them together too closely. Sprinkle the kebabs with salt then put them on the grill. Grill them evenly on all sides. You can sprinkle Turkish spiceslike oregano and paprika over the hot kebabs to add extra flavor.
  13. 2 points
    Smoke33

    Vision B Series

    Brand new here and want to share. Sam’s club has the Vision B Series marked down to $299. It doesn’t show that on line but in store that’s what they are marked down to as and end of season special.
  14. 2 points
    John Setzler

    Smoked Cheez-Its

    This is a trend rolling around in the Traeger community right now... Smoked Cheez-Its.. they are like CRACK. Really simple process.. spread the cheez-its out on a pan, spray them with a little cooking spray.. I like to use olive oil. Dust them lightly with ranch dressing mix and smoke them as low temp as possible for about an hour. You're welcome.
  15. 2 points
    Golf Griller

    Alligator Kbobs

    It was fantastic. I like the buttery taste of chardonnay aged in oak, rather than the clean crisp taste of chardonnay aged in stainless steel. The bourbon barrels added another level of complexity to the wine.
  16. 2 points
    Try and marinade some tempeh with a chili lime flavor and grill it up. Makes great tostadas. We have a very close family friend that is vegan. I enjoy having lunch at her house because I know it will be something I have never had before, normally really good and always homemade from scratch. When she comes to our house I'll toss a slab of tempeh on the grill for her instead of the chicken or steak the rest of us enjoy. I had a great uncle that was vegetarian, at his favorite Asian restaurant he would order a beef veggie bowl without the beef because he swore it tasted better than the vegetarian veggie bowl. Go figure! Bacon makes everything taste better. See tag line below....
  17. 2 points
  18. 2 points
    ckreef

    Tired of pork and chicken

    One of these days.......... Hey it's a staple protein in a few villages around the world. Easy to hide from the drug loards and has a good reproduction rate.
  19. 1 point
    3547fl

    Vision firebox repair

    So awhile back I dumped my Vision grill over backwards and broke the firebox. About 3 weeks ago I did a repair using Refractory Cement. Sanded down the 4 broken areas and the firebox and glued them back together. They suggested waiting at least 24 hours for it to dry before curing it and I waited 48 hours. Did a small burn at about 90 degrees for about 3 hours (easy to do when it's 95 out) and then stepped it up to 150- 2 hours, 250 2-hours, 350-until it burned out overnight. The next day it had small bubbles within the cement which is moisture working it's way to the surface which why you should let it dry 24 plus hours. But maybe summer in Florida on 90 +heat and 85+ humidity it did not dry out. We have done several cooks some at high heat and it seems to be strong, no cracks or movement. It could always be redone if it did break. The free replacement came from Vision yesterday, guess I will install that and keep the other as backup?? Or keep the new as backup? So I do think they are repairable.
  20. 1 point
    Smoke33

    New Vision Owner

    Tomorrow I pick up my Vision Diamond Cut B Series. I have never owned a Kamado style grill nor do I know anyone who does. What are some must have accessories that I will need to get?
  21. 1 point
    KK for a case of beer in Poughkeepsie... Who knows if it's legit. If I lived closer, I'd probably at least email the person. Here is the link from Craigslist: KK in Poughkeepsie! Posted 6 hours ago!
  22. 1 point
    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!
  23. 1 point
    Bgosnell151

    Biscuits and Saysage Gravy

    This is my favorite breakfast ever, but never have made it. I was surprised how quick and easy it was. It took my about 20 minutes total, which I feel I can cut that time down as get more used to it. Anyway, here are a few pics.
  24. 1 point
    gotzero

    Alligator Kbobs

    I did not notice but I am all for it! Somewhere in the basement I have an extra bottle of Woodford Reserve finished in Chardonnay barrels. Go figure...
  25. 1 point
    The thing I like about the dry brine is not to have to put a large container of liquid and chicken in the refrigerator .
  26. 1 point
    I always wanted one in an R2D2 tile mosaic
  27. 1 point
    If I lived anywhere near there I'd be making the call. A super easy fix.
  28. 1 point
    CentralTexBBQ

    Big Joe Food Taking Forever

    First, is your dome temp gauage accurate? Assuming that it is, the answer In a word–overcooking. When are you starting to test for doneness? I am no expert on pork butts by any means but, I wouldn't expect a 5lb butt to go much past 7 hours. I would start checking for doneness at least around 6 1/2 hours. Again, no sure what kind of ribs but, the only rib that I cook that would still be on the grill after 6 hours are Beef Ribs. I may cook a little hotter than you but, I'd expect baby backs to be done in 3-4 hours and spare ribs or St. Louis style around 4.5 to 5. Then again, I am checking earlier than my projected time. I can always cook longer, I cannot uncook them if I overshoot the doneness.
  29. 1 point
    That sounds even easier than what I did. Will do that next time. This is actually my first time using onion juice. Will definitely use that technique again.
  30. 1 point
    Wife & I had discussed going out for dinner over the weekend. The evening arrived and the hurricane that was pounding my family in Eastern North Carolina was pushing rain and wind our way. She agreed seafood was in order, but no longer wanted to go out for it. Heck....I'd rather stay at home and cook anyway. So.........a quick trip to a great local spot that always has anything I'd ever want to cook.....got to use 4WD for part of the rainy trip Some folks like heat.....some don't.......here are there options at my table. Only one option on what I bread my seafood with...since I was riding a bike. It's already seasoned and super simple to use.....and always perfect. This goodness went into the hush puppies. I love some hot sauce or cocktail sauce on shrimp........and tartar sauce on fried oysters. My plate......everyone else wanted salads or tacos. They can have 'em. My eats are straight up. No crowded restaurant to deal with......good music and cold suds and my dogs hanging around wanting to see what was coming their way. Family loved it.
  31. 1 point
  32. 1 point
    retfr8flyr

    Nothing fancy.

    Bgosnell252, I have found that I much prefer BB's to regular ribs. For me they just have more meat and I like the fact they don't have the small bones that run through the top of the regular ribs, much easier to eat. I hope you like the ones you are trying. Some people prefer regular ribs and some like the BB's better, I am just a BB guy. I have been doing my ribs without sauce lately but my wife prefers them sauced, so the shot on the grill was pre sauce and the shot cut up was after I put some sauce on the before I brought them off. For those interested, these were done at 225° for 5 hrs, I never opened the lid until the 5hr mark and they passed the bend test, then sauced for about 20 minutes. I was very happy the way these came out, perfect bite through but not falling off the bone.
  33. 1 point
    philpom

    Support shelf fire on wooden grill cart

    I would guess that just the paver would work well, my Primo is on ceramic feet and then setting directly on a wood shelf. No issues at all. At our cabin I built the hearth for the wood burning stove by placing a sheet of 5/8 hardie backer on the floor, spaced out pavers on that to allow air flow, another 5/8 hardie backer board and finally a full layer of pavers. I sleep worry free at night. Hardie backer is fire rated, I clamped a piece to some wood and put a torch flame on it for over an hour, it did not harm the wood under it. This is my personal experience, do what make you feel comfortable. Maybe you go overboard but that is ok. Lowes sells a heat matt to place under grills on wooden decks.
  34. 1 point
    Ron5850

    Alligator Kbobs

    Very delicious looking plate.
  35. 1 point
    Bgosnell151

    Alligator Kbobs

    Nice cook!!! I’d have helped you eat that, for sure.
  36. 1 point
    John Setzler

    Hot dog chili

    Not incredibly different from mine...
  37. 1 point
    Scott Roberts

    Alligator Kbobs

    Having been stationed in Ft. Polk La had gator a few times very good meat and all white meat, yours looked great and thinking outside the box on this cook!! Scott
  38. 1 point
    ckreef

    Alligator Kbobs

    Very unique challenge cook. Looks tasty.
  39. 1 point
    TKOBBQ

    Nothing fancy.

    Good looking ribs, they look tasty.
  40. 1 point
    ckreef

    Nothing fancy.

    Great looking ribs. I was never a picture person until Kamado Guru. Now, well, lets not talk about it - LOL
  41. 1 point
  42. 1 point
  43. 1 point
    Bgosnell151

    Tired of pork and chicken

    So I guess Guinea Pig is next for him.
  44. 1 point
    DrunkenMeatFist

    New Vision Owner

    IMO the first thing to get is a heat deflector so you can cook indirect. Vision sells their lava stone for $50. There are other options that will work fine, but I was happy to drop the $50 to get the stone and the rack that holds it.
  45. 1 point
    Yeah, the spot is just behind town on a walking path by the river, you can walk for quite a ways in both directions. I saw a kid fly fishing and catching and releasing a couple of pretty but small brown trout just around the corner from here. We were at "Cut of the Rock" brewery where I had a nice hoppy IPA while watching the kid fish from the brewery deck. Beautiful place to be sure. The next day we drove down to Buena Vista which was also spectacular. This beautiful picture was taken from a bridge over the river. You can see a woman throwing a stick in to the river for her black lab to retrieve. We watched them for about 1/2 an hour, the dog never got tired of running, diving, and swimming to fetch the stick. Really nice memory. You can just see the black lab out in the river in this one.
  46. 1 point
    ckreef

    Tired of pork and chicken

    Almost any Italian. Just no smoke wood if it has a lot of cheese. Almost anything Mexican. Heck almost anything. You really need to look at the Akorn as more than just a smoker and grill. Think oven.
  47. 1 point
    My Classic II arrived with a badly bent latch, which promptly broke off when I tried to tweak it back into shape. Thanks for the idea as I wait for replacement part...
  48. 1 point
    I don’t have any issue with meat (well meat that doesn't swim or live in water), but I find myself eating vegetarian rather often just because I like it.... However, I tend to not eat vegetable things pretending to be meat things.... except for black bean burger patties which I really am quite fond of....
  49. 1 point
    Bongowillie

    Akorn upgrade sale

    Upgrade from Akorn Jr to Joe Jr a horizontal move. All my accorseries from the Akorn jr will work with the joe jr. Early bday present for ME MYSELF AND I !!!!!!
  50. 1 point
    mike echo

    Keto Diet

    Down 22 lbs. now. Modified Keto. Tried fasting for 12 or so hours. Not really my thing. The main trick is to NOT eat nachos, drink beer, then go to bed shortly later. Still using the premise that burning more calories than required does work. Try @philpom's pork loin supreme. M.
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