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

  1. 6 points
    philpom

    Pastrami and a ham

    Total of 5 days on the pastrami and that was doing it the quick way. I whipped up a new rub for this one that included cardamom in it. Warmed the ham and smoked the pastrami with apple wood at 215f. I think I'll have pastrami for lunch! Rubbed down well, in the vacuum bag and off to the fridge (actually I am pretty sure this pic is after 3 days in the fridge but you get the idea) Out of the bag and ready for the smoker Looking good and about halfway there Chilled, sliced thin and ready I should've made rye!
  2. 6 points
    snaumcheff

    New Year’s Day Beef Tenderloin

    Rubbed with olive oil, salt, pepper, onion and garlic salt. Seared at 450 degrees all four sides a few minutes each over direct heat and then basted it with ghee and then moved to indirect for about 15 minutes.
  3. 4 points
    philpom

    Glazed St Louis style ribs

    For a bit of bite I hit these with jalapeno salt and then some GPR #86. The glaze was ketchup blended with maple syrup and a bit of worchesire. *Needed something easy. Smoked over apple wood. Good stuff!
  4. 4 points
    pesto3

    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!
  5. 4 points
    It is great that John decided to keep the forum running but its also important to realize that things come with a cost. Please click the contribute button at the top of screen to support the forum to ensure we can keep the forum running. We all love the forum and find value in it, anything will help!
  6. 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.
  7. 3 points
    CrisCarolina

    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.
  8. 2 points
    philpom

    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!
  9. 2 points
    RRL2

    1st kamado got the PBk24

    Pork belly burnt ends over the holidays. didnt get to cook much as I wasnt home much but managed to get these on! was delish
  10. 2 points
    retfr8flyr

    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.
  11. 2 points
    Bongowillie

    Prepping for New Year Eve grill

    Brisket and
  12. 1 point
    Here's a short video of how the Kamado Joe Charcoal Basket works... 20180924_CharcoalBasket.mp4
  13. 1 point
    gotzero

    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!
  14. 1 point
    TheGHole

    Pulled Pork - My First Kamado Cook

    This is a variation on a recipe I have cooked many times in the oven - but finally got to do it with real smoke! I brined a 10lb Boston Butt for almost 48 hours in water mixed with 50/50 salt and sugar, with some black peppercorns and bay leaves as well. Usually, when I do this in the oven, I rub the pork with olive oil and then a generous coating of my rub (2 Tablespoons of smoked paprika, salt, black pepper, cayenne pepper, chili powder, garlic powder, onion powder, cumin, and almost a cup of brown sugar). Since I wanted the smoke to shine through, however, I decided to keep it much simpler this time and did a 50/50 salt and black pepper rub, with a touch of garlic powder and paprika for color. During the cook, I aimed at keeping my temp at 250-275, but made the classic beginner mistake of letting it get too hot towards the end so the pork finished a bit earlier than expected. I kept it in my range until the last hour, however, so it still came out juicy and tender. I smoked the pork over pecan and cherry wood and premium hardwood lump charcoal. I also spritzed the butt every hour and a half or so with a mix of apple juice, apple cider vinegar, and hot sauce. Finally, I wrapped the butt in foil with some of the spritzing juice and some patts of butter once I got the color I wanted. I served the pork with a a home made coleslaw, kings Hawaiian sweet rolls, home made mac n cheese, and two sauces I made from scratch (a sweet and spicy red bbq sauce and a classic NC hot vinegar). It was a huge hit...juicy and tender as can be. Let me know what you think of the pictures, and I look forward to sharing future cooks with you all!
  15. 1 point
    Rob_grill_apprentice

    Joe Jr getting a work out.

    You did a great job with JR
  16. 1 point
    Bgosnell151

    Glazed St Louis style ribs

    Those look really good!
  17. 1 point
    Welcome Carlita, glad to have you and your new Joe with us. Make sure to post some pics of that sweet outdoor kitchen. As far as fist cooks go, my favorite recommendation is always a whole spatchcocked chicken ( get a small one about 2 1/2 lbs if you can find one) cut out the back bone with kitchen shears and press it flat. Heat your Joe to 375 indirect, and set up a drip pan below your main grate. Pull the bird at 165 in the breast (use a probe to check the internal temperature ( IT ). There is just something special about kamado chicken that is truly amazing. I did a spatchcocked chicken years ago as my first kamado cook. My wife's first words upon tasting my first kamado chicken were " Oh my God, you really cooked this?". Have fun with your new grill, outdoor kitchen, and the forum conversation as well. Here are some pic's of my Thanks Giving turkey so you can see how spatchcocking is done . Same process just a bigger bird. The spatchcocking process delivers a more evenly cooked bird off the grill. I make a paste out of good olive oil, minced garlic, rosemary, thyme, smoked paprika, orange zest, kosher salt and cracked pepper and rub it under the chickens lifted skin on the breast, thighs and legs. Tastes as good as it looks. By the way, that turkeys on a large BGE which is basically the same size as your Joe Classic II. So you now know a 13lb spatchcocked turkey will fit on your new Joe.
  18. 1 point
    Panchango

    Pastrami and a ham

    Grilled on Rye with spicy mustard for me please. Looks killer.
  19. 1 point
    No bag needed for the leaf blower. Just sayin'
  20. 1 point
    Be careful what you ask for. The amount of added work is no joke on long cooks. Stick-Burner = No Sleep Now, I cooked year round on the SB but the winter cooking is the #1 I moved to the Kamado. The reduction in work load was just a pleasant and welcome surprise.
  21. 1 point
    TKOBBQ

    Joe Jr getting a work out.

    Great looking food.
  22. 1 point
    Cajun_Kamado

    Monolith Owners

    You can add the Cyber Cloud and fan to any grill. It just comes with this one. I'll only use it for Low and Slow cooking more than likely. The grill was on sale and I found an additional 15% off promo code that expires Monday.
  23. 1 point
    Bongowillie

    Prepping for New Year Eve grill

    @TKOBBQ we should eat from it for the rest of the week then start over again...
  24. 1 point
    Golf Griller

    While we waited

    That looks like what we had for dinner on New Year's day. The only difference was that we just cut the meat and cheese as we ate it, rather than preparing a great looking "board".
  25. 1 point
    Nnank76

    Pastrami and a ham

    Looks awesome!
  26. 1 point
    Living in Arizona, normally I can't, with any credibility, respond to "how does my ceramic kamado respond to cold" posts. AHHHHHH, but on New Years day it snowed and the temps here dropped as low at 13 degrees. I cooked braised lamb shanks in my Egg which reached and maintained an even 350 degrees for the 3 hour cook. No issues, what so ever, and the shanks were probably the best I have ever cooked. An added benefit, I might add, is that my beer(s) did not get warm once during the entire cook.
  27. 1 point
    TKOBBQ

    Prepping for New Year Eve grill

    Looks like you have had some good meals off that cooking adventure.
  28. 1 point
    keeperovdeflame

    While we waited

    Love that. My wife and I love to make boards like yours and eat that way a couple times each week. I cooked a favorite dish on New Years Eve, but we too stayed home. More reason than usual this year, as we had a significant snow for us and we had a high in the 20's on New Years Eve day. The town and county were caught unprepared, at least it seemed that way, because we had unplowed icy streets everywhere with 2WD vehicles stuck and blocking access and traffic especially on the hills. Cars sliding like ice skaters, what a mess. We were out during the day in the 4WD Truck, and even then had to drive way out of town and use a circutious to get home to avoid the stuck cars blocking the roads. No night to be out and have a few drinks. Luckily, along with the few extra pounds, Wisdom comes with age.
  29. 1 point
    bosco

    SOLD: KJ Original Classic & Jr

    I marked it sold for you
  30. 1 point
    King19

    Joe Jr getting a work out.

    That's not a knife Great use of the jr
  31. 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
  32. 1 point
    CrisCarolina

    Classic I Sale - Good Deal?

    Just spoke with KJ support - the warranty is good if purchased from Lowes.
  33. 1 point
    If it tastes good to you then you did a great job..
  34. 1 point
    daninpd

    Happy New Year

    It's wonderful to have this group around to start 2019. Happy New Year to all of you.
  35. 1 point
    gotzero

    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,
  36. 1 point
    Brisket Beef Ribs Mexican Cut Onion Mushrooms with garlic and cheese Seafood Escabeche AKORNEILIOUS AND R2D2 Grills
  37. 1 point
    TKOBBQ

    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.
  38. 1 point
    TKOBBQ

    Newbie from London UK

    Welcome to the Guru there are a lot of great people and information around here.
  39. 1 point
    TKOBBQ

    Vacuum Sealers

    Vac Master Pro 350. https://shop.vacuumsealersunlimited.com/VacMaster-Pro-350-876350.htm
  40. 1 point
    mliebs

    Joe Jr getting a work out.

    Nice job, I love Beef ribs. How long did they take and what temp did you use?
  41. 1 point
    KismetKamado

    “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.
  42. 1 point
    retfr8flyr

    Newbie from London UK

    Welcome to the forum!
  43. 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.
  44. 1 point
    Smokehowze

    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.
  45. 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.
  46. 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.
  47. 1 point
    St1brew

    Hello from California!

    Welcome aboard from NH!
  48. 1 point
    UTVol

    Hello from California!

    Welcome aboard!
  49. 1 point
    daninpd

    Hello from California!

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