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Showing content with the highest reputation on 01/02/2019 in all areas

  1. 4 points

    Joe Jr getting a work out.

    Took the little guy camping with us and it didn’t disappoint!! Beef back ribs, wings, cheeks and veggies!
  2. 3 points
    I followed this system about two weeks ago and had to try it again to see if it was reproducible, and for the most part it is. Of course every cook is different and the thing about the Akorn I'm finding is it's much more finicky than ceramics about air and starting fire size. In this cook I made a mistake by letting my initial fire cover too many coals while burning off the white smoke from fresh lump, so it took an extra hour at the top to bring it from 325 down to around 280 when I finally put it on. 15.5 lb prime Costco packer, took about 2.5-3lbs off. About 10:3:1:1 pepper/salt/onion/garlic, pretty heavy rub. Full box of fresh lump and a little hickory, started about 10PM, finally wrestled it down to 280 by midnight. 18" Weber grate over the firebox, 14" foiled red clay plate on top of that, and 15" foiled pizza stone on top of that. I think this gives me the best heat diffusion without choking the fire or giving me a hot zone at the edges. No water pan. Put brisket on fat cap down 41 internal, only spritzed a couple times with water, slept through while temps went between 280 and 200 (I had to open up the vents by about a millimeter when I woke up). It stalled for a very long time around 148. Paper wrapped around 160 and let it go until probe tender and jiggly around 202. It's snowing out so I took it off and foiled it pretty quickly over the paper, towel-wrapped and put it in a cooler for 4 hours. I still can't explain why I got a smoke ring this time and not others. I've come to the conclusion that the best way to make sure I get a smoke ring is to not care. Also I know this isn't the normal way of cutting the point, but I tried it this way a couple cooks ago and just like it better: no screwing around with differing grains, easier slicing, and when you cook fat down the presentation side bark of everything is just fine.
  3. 3 points

    Classic I Sale - Good Deal?

    Bought it. Picking up the box later this week when I have a truck. I'm an Akorn owner also. It's from Lowes. I've placed a call to KJ to verify the warranty is good. (Lowes says I will be fine.) If anyone knows anything about this, please share.
  4. 2 points

    While we waited

    We never go out on New year's and this year was no exception. We enjoyed a board game and retired with a "board". Notables, the English cheddar was fantastic with the occasional crunch. The cambozola was very creamy and the Serrano jelly was delish (this jar was from a batch Mrs philpom made nearly 15 years ago from garden peppers). We'll need to put one of these together more often. We enjoyed it with a bottle of crackling wine. Enjoy the New year!
  5. 2 points

    Pellet Grill Questions

    I ended up running into a deal on the Traeger that I couldn't pass up, that is why I couldn't wait for spring, the deal wouldn't have still been there. I absolutely love my new 1300. Yesterday I ran the grill at 400° for a little over 4 hrs and only used about 10lbs of pellets. This thing sips them, instead of gobbling them. Everything I have cooked on it, so far, has been exceptional and some of the best cooks I have done. I am so fortunate to have been able to get this grill, the Rec Tec seems like a good grill also but I don't think it could compare to my 1300.
  6. 2 points

    Prepping for New Year Eve grill

    Brisket and
  7. 1 point
    Here's a short video of how the Kamado Joe Charcoal Basket works... 20180924_CharcoalBasket.mp4
  8. 1 point

    Holiday Beef Tenderloin

    I almost feel like I am cheating my grass fed/finished whole beef buys, but when we need large quantity of the same beef cut these days we have been having fantastic luck with Costco's Prime grade primals. These were the six steaks that made the most sense for our family dinner cut down from a prime tenderloin (there is another dinner's worth and some bits that were set aside). Based on what I see in other tenderloin beef, I am continually blown away by the fat distribution in these. Texture is amazing, taste is amazing, just all around wonderful cuts of beef. Salt and pepper and sous vide at 132 degrees for a couple of hours and then quickly seared on a HOT Akorn with ghee (see Western lump sparks, fire got kind of wild). Easy, trouble free, easy-to-time dinner that we all love. Happy New Year everyone!
  9. 1 point
    Here's a complete tutorial on the basics of owning and using a Kamado Joe Grill! 1. Unboxing and Assembly 2. It Comes With All That?! 3. Divide and Conquer Flexible Cooking System 4. Lump Charcoal & Starting Your Fire 5. Controlling Your Temperature 6. Baking Basics (Pizza) 7. Grilling Basics (Steaks) 8. Smoking Basics (Boston Butt) 9. Care and Maintenance 10. Kamado Joe Accessories
  10. 1 point

    Happy New Year

    It's wonderful to have this group around to start 2019. Happy New Year to all of you.
  11. 1 point

    While we waited

    Yum! Kids stopped the tradition, but we used to do every NYE early dinner at Waffle House (always breakfast). Meal would be like $14, left a relatively massive tip and made someone's day, done and home and safe. Maybe we will return once kids are a little older. For now, we are with you at home,
  12. 1 point
    Brisket Beef Ribs Mexican Cut Onion Mushrooms with garlic and cheese Seafood Escabeche AKORNEILIOUS AND R2D2 Grills
  13. 1 point

    Hello from Melbourne

    Welcome to the Guru there are a lot of great people and information around here. I agree with the posts above about getting high temp but would add don't walk away from your grill when doing this. It will go thermonuclear before you know it and that's not a situation you want to be in. Also make sure you burn the grill before you open it especially if you've had a hot fire and your trying to bring your temperatures down to do something else.
  14. 1 point

    Newbie from London UK

    Welcome to the Guru there are a lot of great people and information around here.
  15. 1 point

    Vacuum Sealers

    Vac Master Pro 350. https://shop.vacuumsealersunlimited.com/VacMaster-Pro-350-876350.htm
  16. 1 point

    Joe Jr getting a work out.

    Nice job, I love Beef ribs. How long did they take and what temp did you use?
  17. 1 point

    “Grilled” Reuben

    I got a new toy for Christmas - a Cuisinart Griddler. Given that winter finally set in here, and the fact that I have been sick, it’s been fun to play with. I usually don’t let weather get the best of me for outdoor cooking, but this cold I can’t seem to kick has me whooped. In any case.... Decided to use my new Griddler tonight to make a panini pressed Reuben sandwich. I did a light mayo smear on the outside of the marble rye bread and sprinkled that with grated Parmesan, Asiago and Romano blend cheese. Then for the inside there was a smear of Ken’s Russian Dressing followed by Swiss cheese, thin sliced deli corned beef and then sauerkraut. Then another layer of corned beef, cheese and Russian dressing. Pretty tasty eats once all grilled up like that. The Griddler is a fun toy to have in the winter.
  18. 1 point

    Newbie from London UK

    Welcome to the forum!
  19. 1 point
    Yeah most folks when they hear Arizona think desert floor, cactus, and 120 degrees. Where I live in the Northern Arizona mountains we do get snow and actually have snow plows and such. I live at 5,800 ft and Flagstaff is about 7,000 ft about 75 miles North of us and gets quite a bit of snow and actually has a ski resort. Also the White Mountains get quite a bit of snow as well. I even own a show thrower, believe it or not.
  20. 1 point

    Artisan Belly Bacon

    Artisan Belly Bacon using a 'Sweet Cure' For this bacon, I wanted to push up the sugar percentage in the equilibrium immersion cure more toward what some might refer to as a ‘Sweet Cure’ bacon at 6% sugars in the curing brine. Just to give us a taste comparison to belly bacon using lower sugar concentrations in prior bacon batches. I also slightly increased my typical salt percentage up to 2.5%. The bacon flavor after the final fridge rest has become quite uniform and well balanced throughout the meat. Quite good to eat freshly sliced (since it is fully "cooked") , but outstanding when carefully fried off at low to medium heat due to the higher sugar. It cooks and crisps nicely with the outer edges developing a nice caramelization. It has a much sweeter finish on the palate when eating a slice. Quite rich. Quite filling. Great for breakfast, outstanding on BLTs. This started out at just under 10 lbs. I utilized an equilibrium immersion cure approach at the higher sugar level. Cure #1, salt, brown/white sugar, and some fine ground black pepper in the brine. Smoked in my converted electric kitchen oven smoker using a graduated time/temperature profile starting at 130 and not exceeding 170 degrees heat. After immersion , a solid day in the fridge uncovered to dry. Dusted lightly with fine ground black pepper before hitting the smoker. A total cook time of 11.5 hours with 10.5 hours on the hickory smoke using pellets in my smoking maze. Internal meat temps were between 147 and 150. Yield after smoking was about 80% by weight from the initial meat weigh-in. A 3 day fridge rest wrapped in peach butcher paper equalized the bacon and it firmed up nicely. Chilled for a bit in the freezer and sliced on the Berkel 827A at a thickness of 1/8 inch. Finally the bacon was chamber vacuum sealed in a mix of 1/2 and 1 pound packages. Ready for future good eats. The family says this recipe is a keeper.
  21. 1 point
    Maybe not a complaint but stickburner smoke profile in meat is unsurpassed. I switched to a Kamado so I could resume my normal life while cooking brisket and ribs, which is to say sitting in a LazyBoy recliner in a climate controlled environment while watching HD bigscreen TV with a beer in hand, instead of being a slave to the firebox on my stickburner when it's 105 outdoors. Do I miss the pale blue smoke flavor, yes I do. Do I miss suffering from heat stroke at around 8 hours into a brisket cook? No, I don't.
  22. 1 point
    I have that same problem - and my biggest issue that this is one thing the husband is interested in as well..... so that is double trouble. LOL.
  23. 1 point

    Hello from California!

    Welcome aboard from NH!
  24. 1 point

    Hello from California!

    Welcome aboard!
  25. 1 point

    Hello from California!

    Welcome to the family. Christmas and New Years is the perfect time for those posts.
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