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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

    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

    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

    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

    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

    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

    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
    John Setzler

    Pastrami on a Stick

    Here's a little experimental project I have going (and I'm making a video of this as well.) I cured this rack of beef short ribs just like I would cure a brisket for pastrami. I made a nice pastrami rub heavy on black pepper and coriander and have it bathing in the smoke.....
  20. 1 point
    Joe Windows

    Big Joe Pizza

    Really happy with the results. They were delicious. I cooked at 750 degrees for about 2:30 min. The only issue I had was with the parchment paper. It disintegrated from the high heat.
  21. 1 point
    Golf Griller

    Alligator Kbobs

    It was not chewy, so I'm not sure if you were eating it overcooked or not. I think that some veggies would be good with it, but because of its mild taste, you would not want to overwhelm it with other things on the skewer.
  22. 1 point
    Smokey Sam

    Alligator Kbobs

    That is a fantastic cook!! Reminds me when I would go down to Nawlins to visit my mom and eat some gator. The BBQ boys have a You Tube video showing how they BBQ a small gator!!!
  23. 1 point

    Alligator Kbobs

    Great job, love the bourbon theme! I'm certain that it was delicious. In my limited experience, alligator was a bit chewy but otherwise a very good protein. Was I just eating it overcooked? Would love to try some gator kabobs! Would they go good with pineapple, onion and bell pepper?
  24. 1 point
    I always wanted one in an R2D2 tile mosaic
  25. 1 point

    Alligator Kbobs

    ooooooo,,, no I didn't notice the aging in bourbon barrels .... that would have added a tasty complexity to the wine ... very thoughtful .... i love it! .... and bourbon glaze sauce can make just about anything taste fantastic! yummmmmo!!!!!
  26. 1 point

    Alligator Kbobs

    Looks really delicious and I love your idea of preparing it as a kebob with the sausage.... I would definitely have tried that with a lovely glass of chardonnay! Great job @Golf Griller
  27. 1 point

    Kamado weekend

    I liked it. The smell was great. I'm not an off the shelf rub or sauce guy as I prefer to make my own but the suckle busters is one I would use
  28. 1 point

    Double Bacon Cheese Burger Sunday -Traeger

    Looks great @bosco, I don't think it could get any better then that.
  29. 1 point

    Kamado Joe Smoked Meatloaf

    I got John Setzler’s smoked meatloaf recipe off of YouTube and decided to give it a try. I followed the recipe very close, but I used two different BBQ sauces. I put John Boy & Billy’s grilling sauce (local NC product) in the meat and used Sweet Baby Rays to top it off. I also used McCormick’s Grill Mates Sweet & Smokey BBQ rub and hickory chunks for smoke instead of applewood. Anyway, it turned out great and I already ate about half of it, so if you want a good smoked meatloaf recipe then this one should suit you. My wife threw some purple potatoes in the air fryer with olive oil and French Onion soup mix sprinkled over them. They were a nice compliment (so was the beer).
  30. 1 point

    Hot dog chili

    Sounds like you had a good meal.
  31. 1 point

    Keto Diet

    For those of you with recorded weight loss, gongrats and way to go! Here are some lunch ideas, basically my typical lunch. Snack bag of carrots Serving of almonds and pecans Bag of raw broccoli and/or cauliflower Beef jerky or spam or sardines or pulled pork/beef Snack bag of sugar snap peas Snack bag of cucumbers 2 cheese sticks 1 or 2 hard boiled eggs I mix and match each day and swap it out for example some tomatoes instead of carrots or radishes instead of snap peas. Maybe a salad one day or a little homemade stir fry. Then I just pretty much snack all day so no hunger. This ends up being a pretty low carb meal with plenty of fat, some of it the really healthy variety. My metabolic panel is great, lowered my total cholesterol by over 60 points to <190 over the past 2 years and my HDL last tested at 89.
  32. 1 point
    I'm with @ckreef. If you have your kamado on a concrete paver the wood underneath the paver is NOT going to get hot enough to burn it. I had my Kamado Joe Big Joe on its ceramic feet on a wooden table that gave me skin over an inch of clearance between the bottom of the kamado and the wooden surface and I never had any issues. Concrete or cement is going to diffuse enough of the heat that it's never going to be a problem. If you have a huge concern, set your concrete paver on someting at the four corners and the center that give you a quarter to half inch clearance above the surface. I still think it's unnecessary.
  33. 1 point


    Yeah, do it! I won't tell.
  34. 1 point

    Alligator Kbobs

    Awesome! Edit: posted instead of "enter". The rest: That looks tasty and is a very creative cook. Nice job! I feel like I have seen everything for sale locally, but I never recall seeing alligator.
  35. 1 point
    Awesome! Glad you liked the recipe. I worked out a better way to juice the onion as well. I put the onion and garlic in a small food processor and spin it to a pulp. Then I place the pulp in a small strainer over a bowl. It's surprising how much juice comes out.
  36. 1 point
    Wish I was able to smell those kabobs as well. Excellent jobs. And thanks for the recipe.
  37. 1 point

    Alligator Kbobs

    Wow! Awesome entry! Super nice job. Looks great. I never would have thought of Alligator. I think I would be way more likely to eat that than regular fish or seafood - especially with the cajun twist. Pretty sure I'll have to order it online, but I might try it sometime.
  38. 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
  39. 1 point

    Alligator Kbobs

    That looks really good. I'd have been glad to eat your wife's portion.
  40. 1 point

    Vision B Series

    Thanks for letting everyone know. Sometimes these discounts vary from store to store so it's helpful to say where the store is.
  41. 1 point
    Please don't apologize! Those look amazing, and i would want to post them every time as well!
  42. 1 point

    Grilled Sofrito Swordfish

    Sword fish is def one of my favorite fish. You did a great job. I need to learn this new taste(Sofrito)
  43. 1 point

    Tired of pork and chicken

    Salmon is one of the favorites in this household. Shrimp and lobster are delicious as well. I also highly recommend tri tip, as they are super common and popular (and cheap!) around where I live. Pretty much every home BBQ you go to, odds are, you'll be eating tri tip. I'm also a huge fan of kamado pizza. Smoked Mac n cheese....... Lots of possibilities.
  44. 1 point

    Tired of pork and chicken

    Spatchcock turkey? I loved the ones I did on the Akorn. There are plenty of big beef cuts. Try a smaller brisket? Salmon? Tuna? Veggies? Baking? Pizza? Done them all with great success on an Akorn.
  45. 1 point

    Nothing but WFO money!

    A quick, light lunch. Well quick is a relative thing when dealing with the WFO - LOL
  46. 1 point
    You can do pizza, even wok cooking making stirfrys. There is fish, lamb, beef you can grill. Even other seafood like shrimp. All kamados are very versatile, you can anything from smoking to searing and everything in between.
  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
    Happy Grillmore

    Akorn upgrade sale

    I got my Large Akorn at Wal Mart at the end of July for $100. I found one in another store using the app about 1.5 hours away in the middle of nowhere that had them marked down for that price. I was ready to make the drive, but stopped in my local Wal Mart and the kid was there marking them down to $238 when I walked in. I asked if they would price match the other store's price, so the kid marking them down grabs the manager and she comes over and marks it down to $100 no questions asked after I showed them the price in the app. The best part was there's about 10 people in line already and she goes and takes over the register, rings me up like I'm VIP, and I go on my merry way. Best customer service experience I've ever had at Wal Mart in my life. This was in Central PA.
  49. 1 point
    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.
  50. 1 point
    Brave Sir Robin

    Surf and Turf and Surf

    Poor Mr. KK, having to eat shrimp and scallops (and steak). How does he put up with such treatment?
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