Jump to content

Leaderboard


Popular Content

Showing content with the highest reputation on 01/05/2019 in all areas

  1. 7 points
    Bongowillie

    Bella’s 9th birthday grill

    Pork belly Chorizo Chicken gizzards and hearts Polish sausages Skirt steaks
  2. 5 points
    ckreef

    Niece Plays with WFO

    This is for you @freddyjbbq 18 yo niece (Sr in high school) came to visit for a couple of days. Last school year she took an off campus culinary class at a local culinary school. This year she took a baking class. I figured I'd take her back to old school and teach her how to cook in the WFO. We got up at 8:00 am and fired up the WFO. Here is the graph after taking it up to just over 800* and letting it ride coming down. The night before I showed her how to make a Detroit Style Pizza dough and a Chicago Style Pizza dough. We let them ride in the fridge overnight. She also made her first homemade pizza sauce using San Marzano tomatoes. Anyway this is the fruit of her labors cooked in the WFO. After our pizza lunch I gave her 6 peaches I had frozen from this summer. This is what she came up with from her culinary baking school. Of course she cooked it in the WFO. We made other dishes cooked in various kamados but I don't think didn't take any pictures. She had fun with it all.
  3. 4 points
    Sodaking27

    Cinnamon Rolls

    Whipped up a batch of cinnamon rolls this morning using the Traeger recipe. Turned out amazing.
  4. 4 points
    Angelo

    MEATER and Kamado Joe saved Christmas

    For those in the Southern Hemisphere, Christmas is a time of scorching temperatures. However we are still exposed to the familiar tunes and culinary desires of a Northern, cold Christmas. With temperatures at 40 degrees C (104 Fahrenheit) turning on the oven was not a favourable choice and so placing big bird in the Kamado was the sound choice. Only had a KJ for a couple of month now, and the first time I had ever cooked a turkey (regardless of cooking appliance). It was a success!! Some say I’ve now graduated to an adult now that the bird has been conquered, albeit 15 years later than planned. With my wife being pregnant I took the road less travelled for my family by not stuffing the bird with the risk of listeria etc and instead I lightly filled the cavity with the aromatics (onion, garlic, lemon, sage, oregano, rosemary) from the brine mixture. The quality of the KJ resulting in a more consitent temperature throughout the cook and the fact the bird wasn’t stuffed resulted in a much quicker cook than expected. Meater sounded the alarm to this news which allowed me to save Christmas. Meater has caused controversy in this forum, but so far I can’t fault it. Happy Cooking!
  5. 4 points
    Tex

    The Kamado Joe finally arrived!!!

    The Joe showed up around 2:00 pm!!! Offered the guy $50 bucks to hang around while I assembled the base and then help me move it to the backyard.....he was thrilled. Unfortunately my charcoal didnt show up with it,after a quick trip to academy and picking up some B&B oak charcoal I fired it up for a test burn. Holy Hell this thing is easy to maintain Temp!!! Brought it up to 325 and adjusted the vents and it slowly climbed to 400 and stayed there!!!! I'm at hour two and it hasn't budged!! I can honestly say I've never had any kind of natural fuel cooker hold temp like this especially on my first try!! It's more accurate than my friggin GE Profile oven fer ####s sake!!! Have a Snake River Farms Wagyu Black Brisket going on in the morning for the playoffs....and I dont even care if we lose.
  6. 3 points
    John Setzler

    Pellet Grill Questions

    My old Traeger Lil' Texas elite is still going strong. I is on permanent loan to my brother in law. It's Traeger's very basic pellet grill and it still works like a champ. I bought it at a roadshow event in a mall in Atlanta about five years ago. I re homed it when i got a higher end grill. I think he still cooks on that grill more than I cook on my Timberline. I think he has it fired up 3 or 4 nights a week.
  7. 3 points
    Boomer

    The random pictures thread...

    I just got this!
  8. 2 points
    Larding was a “new to me” technique another guru shared with me recently. It was after my last pork loin post where I took a couple of pork loin roasts to pulling temperature and admitted they were a tad dry (which I really don’t mind too much....). In any case, the larding technique sounded awesome and I ordered a larding needle the same day. It has a little grabber on one end to hold and pull fat, or veggies, or whatever you choose to lard with, through your lean cut of meat. Well... that was before Christmas and I haven’t fired up a kamado since.... but today was too nice to resist lighting a fire. Lit the KK before going to run a couple of errands. When I got home, I got to work on the veggie and pork prep. Veggies were carrot, celery, onion and Anaheim pepper. I peeled everything in advance, then used the peeler and my favorite @Ben S handled nakiri to finish my veggie prep. This was a little trickier than I anticipated to get the needle through the meat. The point is to thread the veggies (in this case), or other fat, through the lean meat. I think next time I will attempt a smaller diameter cut like a tenderloin. And might go with slightly thicker veggies to prevent them from tearing as easily.... though I wanted them thin to meld into the meat.... I’m sure it will be a piece of cake with more practice. Not super pretty, but I did get some veggies threaded through the meat to help keep it moist. Seasoned with some Cupacabra rub once done and got it ready for the rotisserie. On the KK rotisserie - just because I’m still trying to fine tune that. Taking this up to pulling temp. Will be exciting to see how it turns out with a little more moisture inside from the veggies.
  9. 2 points
    freddyjbbq

    Cheese Pizza

    Cooked on our pizza oven
  10. 2 points
    And if not, there's still $500+ to work with before you're on the losing end.
  11. 2 points
    freddyjbbq

    Cinnamon Rolls

    Oh Yessssssssssssssss!!!!!!
  12. 2 points
    ckreef

    Cheese Pizza

    Pizza looking good. My 17 yo niece (who took culinary and baking classes while at high school) is visiting. I'm teaching her about old school baking with the WFO today. We got up at 8 am to fire the oven up. We have a Detroit Style and a Chicago Style that's about to go in the WFO for lunch. After lunch she's going to cook a peach pie in the WFO with some peaches I froze this summer. She's having a blast cooking with Uncle Charles.
  13. 2 points
    John Setzler

    Pellet Grill Questions

    Nailed it! Everything else you get is an accessory that you have to decide if you need or not. If all you need is the above, you can get it for less than $500.
  14. 2 points
    wallawu

    DIY Kiln dried wood for fire pit?

    Getting an early start today on two pork butts. This thing will get going and hopefully I'll remember the night picture.
  15. 2 points
    dufchick

    My GO-TO for Brisket Technique

    This was a wonderful way to cook brisket, it was incredibly delicious. I made glazed carrots and garlic bread in the KJ as well. Son happy!
  16. 2 points
    Mace

    Dumb question

    Well, did my prime rib the other day and filled the charcoal to the top (okay, about an inch from the top). Low and slow at 215-225 for about 4.5 hrs then pulled the roast and D&C assembly out to reconfigure it and opened the vents figuring it would take 10 minutes or so to get hot enough for the sear...wrong! In the few minutes needed to reconfigure the D&C I checked and the temps were shooting through 550. After getting the D&C back in I was near 700 so the extra charcoal really added some horsepower to bring the temps up for the sear. Really, really happy with the results! Thanks for the recommendations and happy new year!
  17. 1 point
    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!
  18. 1 point
    I think you will be fine temp wise. The celery in the higher temp scenario will be your new best friend.
  19. 1 point
    Neat idea! I want the vise grip needle!
  20. 1 point
    Will be interested on how the cook turns out and your impression of that technique.
  21. 1 point
    TKOBBQ

    Bella’s 9th birthday grill

    Hope Bella had a Happy 9th Birthday and enjoyed her B-day meal. Your rolling the food out.
  22. 1 point
    TKOBBQ

    Niece Plays with WFO

    @ckreef that's cool, looks like she knows her way around that thing pretty good. Nice looking food. What was her impression of this technique of cooking.
  23. 1 point
    Thanks! The knife is my fave. I work with veggies more than anything else and a swift little nakiri like this really fits the bill. As far as the larding goes, I am looking forward to exploring this technique more. Apparently the sky is the limits.... fats, veggies, fruits, cheese... you name it. You just have to be careful with thickness and temp. Cheese may benefit from some time in the freezer to firm up apparently. My KK is running a bit warmer than I want at around 300.... trying to throttle it back. Hopefully results will be good.
  24. 1 point
    grill seeker

    Bella’s 9th birthday grill

    That is my kind of feast! Looks awesome. Happy 9th Bella! (I have two 9 year olds myself). I hope you all had a great day!
  25. 1 point
    the most impressive thing about these grills is the welds– like butter, as if a robot laid them. It also used to be the price of them. I really wish I had jumped on them early. Could have had one on the cheap. But, I am happy to see they've raised their prices. I didn't think the business could survive long term at the pricing when they started out.
  26. 1 point
    St1brew

    UNICAT Expedition Vehicles

    Cool as heck but I don't see the hitch attachment for the kamado.... And for the money, it should come with the grill!
  27. 1 point
    A year or so back I was touting my KJ Classic and Jr. and about how much I used them with some folks at work. One guy jumped on a deal on one of the BJ's @ a Road Show. Now his freezer is packed with stuff that he..........well, actually his wife...cooks. She LOVES the thing and is always looking for something else to cook on it. He's been looking at a Jr for some smaller weeknight cooks.
  28. 1 point
    Tex

    The Kamado Joe finally arrived!!!

    Very surprised at the smoke ring!!! A deep red about 1/8 of an inch thick. Used 5 chunks of post oak a bit smaller than my fist. All and all a very good brisket but I'd pull it a little sooner next time. I've yet to cut into the thick side so I expect it'll be better.....after the game. I'll post some pics tomorrow.
  29. 1 point
    I just saw that on facebook too, haha. I wonder since it was sold "as-is" it would be exempt from warranty?
  30. 1 point
    Tex

    The Kamado Joe finally arrived!!!

    Just pulled the CAB after letting it linger for 25 minutes at 205....like butter!!!!
  31. 1 point
    freddyjbbq

    Bella’s 9th birthday grill

    Nice grilling! Happy 9th B-day Bella!
  32. 1 point
    bosco

    Cinnamon Rolls

    Looks awesome!!! Are you still thinking of another 850?
  33. 1 point
    Tex

    The Kamado Joe finally arrived!!!

    I decided to go with a CAB flat instead of the Wagyu for two reasons. One,there's only going to be three of us watching the game,and two....I admit it,I chickened out. Didnt have the balls to throw a $160 dollar brisket on a unit I'm still unfamiliar with. If the CAB flat works out I'll go with the Wag next weekend.
  34. 1 point
    retfr8flyr

    Cheese Pizza

    That Uuni/Ooni Pro looks really neat. I guess it's kind of redundant with the WFO and the Timberline. I plan on doing pizza in the 1300 this spring and see how it compares to the pizza from my Big Joe.
  35. 1 point
    Yes. I have the retrofit new style hinge and it had a large gap at the back with the original felt gaskets, that i'd tried to overcome by band adjustment. The result was that after fitting the new gasket it looked just like your photo. As per TKOBBQ i took the tension out of the spring, loosened both bands and squared things up.
  36. 1 point
    freddyjbbq

    Pellet Grill Questions

    it sounds like either brand would be a good choice, to be honest, a pellet grill is nothing more than a fire pot, auger, grate and metal. i don’t have experience with another ‘brand,’ but when I compared ‘models’ the Timberline series beat the Pro series in terms of cooking space, insulating properties and technology. i did & do like the double-walled insulation because I cook in cold weather and temp rebounds quickly when I open the lid FWIW. If you’re considering making a purchase, I always find seeing it in person to be helpful (this is what helped me decide on a kamado joe)
  37. 1 point
    BobE

    MEATER and Kamado Joe saved Christmas

    Nice job on the turkey and the pictures. Your holiday table looks terrific! Thanks for sharing.
  38. 1 point
    Tex

    The Kamado Joe finally arrived!!!

    Hadn't planned on cooking anything as it was just a test burn but threw on a couple of home ground beef burgers as an afterthought .... Very nice!!! It really brought home that charcoal flavor i'd been missing.
  39. 1 point
    St1brew

    Newbie from London UK

    Welcome aboard! Sounds like @Golf Griller summed it up perfectly!
  40. 1 point
    paintflinger

    Harry Soo

    I find it flares less this way, which is beneficial in an Acorn.
  41. 1 point
    retfr8flyr

    Cheese Pizza

    Looks good, that's all half of my grand kids will eat, just plane cheese.
  42. 1 point
    John Setzler

    My GO-TO for Brisket Technique

    Don't sweat the butcher paper hype. I have tried butcher paper vs foil on multiple occasions and the difference is negligible if noticeable at all. That small detail should never stop a brisket cook
  43. 1 point
    I had a chance to see this grill first hand at the Klose factory this past October. I was told that the Faucets dispense Jack Daniels NICE! I own a back yard smoker and a Santa Maria / Santa Fe style grill, both from Klose and they are great adjuncts to the Kamados. I do enjoy stoking the fire and set a day aside for low and slow cooks with the offset. Hey - If Fire and Danger is involved - Men will cook. Alcohol may also be included - Hold my beer and watch this - LOL!!! I think that using the right tool for the job is good advice. For me, low and slow works great on the offset, oven and grill cooks work fine on the Kamado and the Sanaa Fe / Santa Maria grill is starting to become a Go-To for some cooks. This is kind of like pellet grills are becoming additions to some Kamado cookers. Bottom line for me is - What ever works for you and gives you the results you enjoy, savor, tastes best, etc. - use it. Keep it fun and creative. Enjoy! BTW Dave Klose makes some really nice pits and well known in BBQ circuits. https://bbqpits.com/wp-content/uploads/2016/05/bling_bling.pdf
  44. 1 point
    Shortyque

    Glazed St Louis style ribs

    Very nice, wish I could get my ribs to finish like that. Mine are good, but they never have that "shine", for lack of a better word. Good Job!
  45. 1 point
    TexasBlues

    PRs at WalMart Grocery Store

    mornin all! hit the WM grocery (neighborhood corner variety) yesterday to get some stuff and found bone in and boneless PRs for just under $9/lb got a 6 lber and cut it into 4 steaks... just a heads up in case someone is looking for a decent hunk o'meat at a pretty good price... gotta love Christmas leftovers!
  46. 1 point
    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!
  47. 1 point
    Kntputt

    Classic I Sale - Good Deal?

    Now with pics
  48. 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.
  49. 1 point
    HeavyG

    Lump Charcoal

    That's the sort of question which often leads to fistfights. I'm usually stocked with a few bags each of Royal Oak, Kamado Joe, and Rockwood. Lot's of brands out there and I haven't tried them all so I'm sure other folks will list some others as "the best".
  50. 1 point
    backpacker

    Smoke - What You Need to Know

    Thanks John for the video, and thanks guys for all the comments. I'm picking up "learning points". backpacker
This leaderboard is set to New York/GMT-04:00
×
×
  • Create New...