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Showing content with the highest reputation on 10/15/2018 in all areas

  1. 4 points
    gotzero

    Konro Challenge

    October is quickly getting away from me, so I wanted to make sure this cook gets posted and is ready when I look up and discover the month is over. Saturday night, I decided to do a konro night with no guests, so I could at least take a picture of everything. The entire night seemed like its own "challenge", but everything turned out perfectly. I am busy busy busy when prepping this dinner, usually when we have guests, someone hangs out in the kitchen and helps out, it makes a big difference even having someone else do the salt and pepper. This time, I was prepping on my own while my spouse handled the kids, and wow did I miss the help. I only had time to take pictures when I was parboiling and when everything was skewered and ready to go onto the marabu-fueled konro. The menu was avocado, aparagus, tsukune (chicken meatball), thigh, chicken wing flat, and s'mores for dessert. The look of the marabu charcoal in the konro gets me every time. We paired the meal with a couple of delicious Dassai sakes. Avocado was up first, they were not quite ripe, and I was worried how they would taste. Turns out a little heat and some homemade tare and they were delicious. It is the yakitori version of a bread bowl and it is divine. Next up was the ham wrapped asparagus. We usually use serrano ham, this time I used iberico, I figured it would be even better. Wrong. The iberico ham is too dry to wrap correctly and kept breaking apart. I was not happy with the way the skewers looked, but then I tried one. So good! On to the chicken. I have worked on perfecting tsukune ever since getting the konro, I think I am there. I mix ground dark meat chicken, soy, potato flour, and lots of scallions and let everything dry out in the refrigerator. Then based on the advice of our Japanese friends, I parboil each meatball for about 45 seconds to harden it enough to survive on the skewer without a grate. These are so good I can hardly believe I can make them. Whenever we make them now, we make way too many, and they end up in lunch for our preschooler, mom, and dad. After non-ripe avocado and exploding ham, I realized that because of the ~50 degree weather, my marabu charcoal was really burning down. Not to be deterred, since we had a small party, I moved the entire bed of coals to half of the konro to get more heat since it would take way too long to light more. From now on I know, way more coal in the cold temperatures. On to chicken thigh. Nothing special, super tasty. After the thigh, we finished up with everyone here always waits for, butterflied wing flats. My cutting technique keeps getting better and faster but there is still a long way to go. It is fun to get to try this so much and keep learning. These got a little more blackened than normal because we were working with colder temperature for longer time, however the taste was still unbelievable. When I do this right and wings turn into perfect little rectangles of chicken the taste is simply fantastic, I can hardly believe I am eating a chicken wing. At the request of our preschooler, we finished up the evening with konro s'mores. This was a ton of fun, and the flameless high heat is perfect. Coupled with graham crackers and hazelnut milk chocolate (a modification to the traditional recipe that I would highly recommend).
  2. 4 points
    philpom

    Ribs advice please

    Sounds like it will be a fun meal! Cook them a day or 2 early and put them in food saver bags well sealed. Store in the fridge. When you are 90 minutes from meal time place them in a cooler and cover with almost boiling water. Change the water out after 30 min. Give another 30 min and check, they should be ready. When you cut the bag open the ribs will be as juicy as ever. To clarify, 1 rack per bag, make sure they are nice and hot before you open them. Alternative is use your sous vide if you have one. Good luck!
  3. 3 points
    Aussie Joe

    Rib roll

    Got some nice meaty ribs from my local butcher a bit short but nice. .Gave them some purple crack on the bottom.
  4. 2 points
    SmallBBQr

    De Buyer Mineral B Element Pans

    As an alternative and if you want to save a LOT of cash, check out the Thermalloy pans. Available unseasoned or pre-seasoned. This one was around $15 locally (Canadian). The "famous" brands here are 3-4x as much. Good balance of weight to heat very fast and also provide great sear as well. Built to last in a commercial environment.
  5. 2 points
    rwalters

    Pulled the traeger !

    Welcome to the wonderful world of pellet cooking Freddy!
  6. 1 point
    gotzero

    Yakitori Dinner on Konro

    Sunday dinner this week was yakitori for 8 people. We got the vegetables (shi####os, several types of onions and leeks, daikons, etc) from Suzuki Farms, a Japanese vegetable farm in Delmar, DE, and REALLY nice chicken. We were entertaining some family friends from Japan and figured we would go all out on enthusiasm. We had a fantastic time. Special thanks to ckreef for encouraging me to get on the Konro waiting list! This is I dinner I never would have had the desire or equipment to make without Kamado Guru. Prepped skewers: First was serrano wrapped asparagus: Tsukune (by the time I found the right butcher, things went from "no we do not have ground chicken" to "would you like light or dark ground chicken?"), a simple recipe and an instant favorite here, even the little ones liked it (next time I am going to parboil to try and stiffen them up before they go on the grill, you can see some skewer realignment): Thigh and shi####o peppers: Heart: Butterflied wing flats: And finally, thigh and scallion:
  7. 1 point
  8. 1 point
    ajbart

    CÔTE de boeuf on the Joe jr

    32nd birthday today so my wife and I celebrated with a CÔTE de boeuf (I think in America it’s a bone in rib eye..? Essentially a tomahawk without the long rib). Reverse seared. Indirect at 225° on the joe jr until 10° short of medium rare, for about an hour. Vents fully open, removed the deflector plate and dropped the grate to just on top of the firebox for the sear at 650°. One min then turned 90° for another min, then flipped and repeated. Exceptional piece of meat from one of the best suppliers in the UK - Peter Hannan. Did some hasselbeck potatoes with Parmesan and garlic asparagus to go with. Testament to the the versatility of the joe jr, absolutely love this little hero! Slow to searing hot so quickly.
  9. 1 point
    LargeRedJoe

    Need some help with poultry

    All you ever wanted to know about Costco rotisserie chickens. And... Point being, brining is the key. Either with dry brining or a brine soak, the poultry comes out much better. Here's how I like to brine: Dry Brine 1/2 cup kosher salt 2 Tbls baking powder Combine the two ingredients. Pat your bird dry with paper towels. Generously sprinkle the salt mixture on all surfaces. The meat should be well coated with salt, though not completely encrusted. Warning: You will most likely not need all of the salt. In some cases, less than half will be okay; it depends on the size of your bird and your salt preferences. Transfer the poultry to a rack set in a rimmed baking sheet, and refrigerate, uncovered, for 12 to 24 hours. Without rinsing, roast as desired. To brine longer than 24 hours, loosely cover turkey with plastic wrap or cheesecloth before refrigerating, to prevent excess moisture loss through evaporation. Let rest for up to three days. Wet Brines Pork Chops 64 oz apple juice 1 cup brown sugar 1/2 cup kosher salt 1/2 cup no-salt BBQ rub Whole Chicken 1 gallon warm water 3/4 cup kosher salt 2/3 cup sugar 3/4 cup soy sauce 1/4 cup olive oil Chicken Breasts 1/4 cup of kosher salt 1 quart (4 cups) of warm water. 1/4 cup brown sugar
  10. 1 point
    bosco

    Pulled the traeger !

    Sorry I missed this post. I use traeger pellets exclusively now but have tried others with mix reviews. Bbqers delight struggled to get temps hot but had a great aroma on low and slow. They say they are 100% wood flavour of whatever wood you get. I went with peach and it makes sense because they didn’t work on high heat. Lumberjack pellets worked but they were really small small compared to other brands. So so now I am a Traeger pellet user. I love the stuff from Costco. The gourmet blend of hickory maple and cherry. Very nice aroma and hits the meat with some great smoke.
  11. 1 point
  12. 1 point
    BobE

    Rookie from Georgia!

    Welcome to the forum, hope you enjoy your new-to-you Vision. I agree with St1brew's and would suggest going hotter, like 600F, if you can get there, and hold it for 20 minute. After closing the vents it will take a while for the grill to cool down and when you finally open it up you should be greeted with lot of fine ash from old grease, and some leftover charcoal. Not only will your grill be clean, but you will have taken a practice run at getting hot enough to make neapolitan pizza!
  13. 1 point
    gotzero

    Konro Challenge

    The only loser in a yakitori battle is the chicken.
  14. 1 point
    fbov

    Ribs advice please

    Another approach is to recognize any low-n-slow cook goes through several phases, and the last phase - coming out of the "stall" - you can delay as needed. It's similar to @philpom approach, except you don't finish them before storage; the ribs shouldn't be loose yet. That way, when you reheat, you're actually finishing the cook, not warming. Take them off an hour early and wrap in foil. Store them safely until the day-of. Then put the cold ribs packs in a cold 250F oven for a couple hours, rearranging a few times for uniform heating. The first hour warms them, the second finishes cooking. If you really love a hard crust, open the packs before warming. It's really hard to screw up barbacoa. HAve fun, Frank
  15. 1 point
    keeperovdeflame

    Cast Iron Seasoning

    Basically he says the reason is that the nubby rough polymer seasoning that lodge uses will take a long time to become truly non stick if ever, due to it's texture. He does not recommend taking all the seasoning off down to the bare metal, but just enough to make the surface flat and relatively smooth. Don't really know if that is gospel or not, but a lot of folks in the cast iron world seem to refer to him. He is pretty cowboy in his delivery, and has quite an outdoor cowboy lifestyle and cooking following. Several books, lots of videos etc.
  16. 1 point
    BURGER MEISTER

    Table nest for classic B series

    One of the feet should be centered in the rear and the other 2 on each side of the bottom vent. Eliminated all the wobble in my Jr.
  17. 1 point
    Golf Griller

    Table nest for classic B series

    How many feet did you put under it? You only need 3 feet to get it stable.
  18. 1 point
    RRL2

    Dansons customer service

    awesome on their part for trying to keep you happy until they have alternative methods to work with you on the fix. I know depending on To and FROM shipping locations when it comes to shipping any kind of liquid it can be a hassle. so it can be very likely that. cant help any ideas on those spices as ive never tried them. but truthfully ill try any spice on any piece of meat at least once no matter if it was supposed to be for. go wild! lol
  19. 1 point
    gotzero

    De Buyer Mineral B Element Pans

    Those look fantastic. I am on the lower end, but indoors, I cannot get enough of my Lodge carbon steel pans. Used the 10" this morning for dreamy serrano ham, cheese, and eggs, and the 12" for French toast. I still can hardly believe how much the natural "non-stick" works.
  20. 1 point
    Try the lodge double handled 12" or bob the long handle on the Lodge 13 as it already has a substantial second handle on the other side. I have both of these and they fit perfectly into my large BGE which has pretty much the same main grate size as your Classic. You can do a whole small chicken in either the 12 or the 13. I am working on my Lodge, to remove the factory seasoning and smooth out the finish as we speak. https://www.kohls.com/product/prd-2966571/lodge-logic-cast-iron-pan.jsp?skuid=70122853&amp;ci_mcc=ci&amp;utm_campaign=&amp;utm_medium=CSE&amp;utm_source=connexity&amp;utm_product={Product_ID}&amp;utm_campaignid={campaignid}&amp;CID=shopping34utm_product=58700000756686586&amp;utm_campaignid=71700000012072753<2>&amp;utm_content=15395738543280337965910080302008005&amp;gclid=CMmF3sW_h94CFfuTxQIdoJYKzA&amp;gclsrc=ds&amp;dclid=COrk68W_h94CFUiuTwodKjwBqg
  21. 1 point
    Welcome here’s Akorneilius And Little Joe
  22. 1 point
    Well, I just have to welcome you to the forum as I do most of my cooking on the Akorn Jr. and never tire of the little guy. If you look at any of my cooks on this forum, you will see how I use the Akorn Jr., which is somewhat different than others in that I usually cook in or on a vessel, and I use a steel mesh charcoal pan so I don't need to worry about wearing out the somewhat fragile prong for releasing the ash pan. Glad you found the forum.
  23. 1 point
    AntinOz

    Help with First Brisket Cook

    That looks delicious. Reminds me I have a brisket in the freezer that might have to go on this weekend.
  24. 1 point
    KismetKamado

    Steak Dinner

    Yum! Love the versatility of the Big Joe!
  25. 1 point
    Ron5850

    Steak Dinner

    That filet looks as perfect as perfect can be Mr Cue.
  26. 1 point
    ckreef

    Hurricane Michael

    I Basically slept through the worst of it. When I woke up at 3 am with no poerr/air conditioner I checked the weather map. The eye of the storm was directly passing over the house. Figured we'd be out of power for a few days so decided to eat our way through the most expensive cuts in the freezer. With that in mind Fired up the KK at 4 am. Small brisket went on at 5 am. U-5 shrimp stuffed with bay scallops for lunch and the brisket for dinner. Power came back on while we were eating brisket by candle light later that evening. I guess we faired OK. Sorry to see your car.
  27. 1 point
    ndg_2000

    The random pictures thread...

    OH DEAR the village idiot has started installing fire alarms
  28. 1 point
    skreef

    Hurricane Michael

    We are find. Didnt have power for a day but we managed. At work we didn't have internet or power so no work on pass Thursday.. Woke up this morning no power. A big oak tree fell,but they got power back on. Glad you and Family are OK. Thanks for asking
  29. 1 point
  30. 1 point
    ndg_2000

    Homemade Burger Buns

    I've done that before making a wet sponge with normal yeast then make your bread the next day makes a wonderful yeasty bread...... Must get baking again now the colder months are on us
  31. 1 point
    BURGER MEISTER

    The random pictures thread...

    So you can have either a water heater or a dryer.
  32. 1 point
    CentralTexBBQ

    Spare Birthday

    Thanks, just two bones left that my son has called dibs on.
  33. 1 point
    St1brew

    Steak Dinner

    Amazing looking!
  34. 1 point
    TKOBBQ

    Steak Dinner

    You nailed it that looks delicious.
  35. 1 point
    CentralTexBBQ

    Steak Dinner

    ditto on that steak. extra credit for the shrooms.
  36. 1 point
    gotzero

    Hurricane Michael

    Glad you are physically okay! I know it is a huge pain, but cars can be replaced. I hope everyone else in the path is okay!
  37. 1 point
    Nice looking yardbird.
  38. 1 point
    Great first cook. It's pretty common to have that kind of variation in the Jr. thermometers. They are not known for their accuracy but they can serve as a guide. Also I should point out the two uncooked birds in the Kamado will have a cooling affect on air temperatures above them as opposed to below. It's just part of getting to know your Kamado and how it works.
  39. 1 point
    ckreef

    New Hinge

    That seems a bit excessive. 2 or 3 hinges in a lifetime I could understand. In 3 years? Not questioning you, questioning KJ. If that's the best they could do I understand why they would need to go back to the drawing board.
  40. 1 point
    bosco

    Pulled the traeger !

    @Stile 88 if I can add some input here. I have both the 850 and 1300 and the pellet consumption is better but not significant enough to notice. The 850 heats faster and 850 sq inches of grilling space out sizes the yoder 640 for example. So so I do agree with John with respect to the bigger is better being an over rated term. I would suggest that a pellet and Kamado is the best mix. I would get a 1300 and keep a classic or get an 850 and keep a big joe. I use my traegers eclusivley for low and slow and never use my Kamado for smoking anymore. I use the Traeger for most grilling and weekday cooks. My kamado has become more of a high heat machine or pizza cooker or used on the days that I feel like a charcoal meal. Other than that I use my Traeger about 95% of the time. I will say for the 300.00 difference the 1300 seems like a no brainer. They are identical with the exception of the 1300 being exactly 12” linger in the cooking chamber. Best bang for the buck 1300 all day long. Pellet consupmtion isnt isn’t significant enough to exclude one from the other but like I said the 850 heats faster but we are talking minutes. Hope that helps
  41. 1 point
    Stile 88

    Pulled the traeger !

    lol oh i already know bosco has very nice setups
  42. 0 points
    cschaaf

    Hurricane Michael

    We had a vacation already planed for this week. We decided to leave a day early to get out of town before the storm. We're still on vacation, but got some pictures from our neighbor. Our house looks undamaged but my car took a hit. Could have been much worse. There are about 5 or 6 trees down across our road, effectively blocking ingress or egress. @ckreef @skreef how did you guys fair? Anyone else in the path?
  43. 0 points
    Redneck Joe

    The random pictures thread...

    The boy is buying his first home and I met with the inspector yesterday. Overall solid early sixties construction. and then....
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