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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
    Someone got the deal of the century! Lowes Nanuet, NY floor stock.
  18. 1 point
    gorilla83

    BNIB Kamado Joe Classic I

    Hi All - Picked up an extra KJ Classic I through from the recent Lowes clearance. Didn't expect them to have 2, so offering this up here before I return it. Looking for exactly what I have into it which is 575, purchased through an authorized dealer and obviously has not yet been registered for warranty. Pickup only for obvious reasons in Thornton, PA which is in the Philly area.
  19. 1 point
    Bongowillie

    Bella’s 9th birthday grill

    Everything came out great.. Bella is our daughter daughter and hangs out with us on weekends..
  20. 1 point
    PS - the nakiri has changed my life. Slices through vegetables like they are not there. I still do not understand how they work so well. Already ordered a veggie needle. My wallet again protests kamadoguru...
  21. 1 point
    KismetKamado

    Bella’s 9th birthday grill

    Yep! You’re rockin it as usual! Happy 9th birthday to Bella and wonderful birthday feast for everyone.
  22. 1 point
    That guy is just down the road from me! Thinking about a blower for my Tundra and he'd be the installer. http://www.magnusonproducts.com/
  23. 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!
  24. 1 point
    This would be my version of a Komodo Kamado. Others have three four five plus Kamados, I'd just have the Big Joe and this monstrosity. My adult toy and companion to my Hennessey Camaro
  25. 1 point
    Tarheel

    Bella’s 9th birthday grill

    Happy birthday to Bella! From the title of your post I thought you were giving a 9 year old a grill for her birthday. I thought, "how cool, I wonder which one?"
  26. 1 point
    Happy Birthday to Bella, she has very nice smile, the meat dishes look good,
  27. 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!
  28. 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.
  29. 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.
  30. 1 point
    I just saw that on facebook too, haha. I wonder since it was sold "as-is" it would be exempt from warranty?
  31. 1 point
    Tex

    The Kamado Joe finally arrived!!!

    Just pulled the CAB after letting it linger for 25 minutes at 205....like butter!!!!
  32. 1 point
    freddyjbbq

    Cheese Pizza

    I’ve had some pretty good pizza from the joe. Interested to see yours on a pellet.
  33. 1 point
    bosco

    Cinnamon Rolls

    Looks awesome!!! Are you still thinking of another 850?
  34. 1 point
    ckreef

    Cheese Pizza

    I have a few pictures, will post them later today. She made the dough and homemade pizza sauce last night (first time she's made homemade pizza sauce). If you search through my old posts I have an install thread for the WFO.
  35. 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.
  36. 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.
  37. 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)
  38. 1 point
    freddyjbbq

    Cheese Pizza

    Lol, same here. In my experience kids eat 1-4 items and cheese pizza is always safe. we cold fermented the dough for 4 days and the flavor and texture was perfect for our liking! we have a WFO (that we absolutely love) and an Uuni/Ooni Pro with all of the burners. thinking about selling the Ooni but having a tough time with the decision
  39. 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.
  40. 1 point
    ckreef

    MEATER and Kamado Joe saved Christmas

    Nice bird, great pictures. As much as I hate Meater the company, I agree, it's a decent device.
  41. 1 point
    paintflinger

    Harry Soo

    I find it flares less this way, which is beneficial in an Acorn.
  42. 1 point
    retfr8flyr

    Cheese Pizza

    Looks good, that's all half of my grand kids will eat, just plane cheese.
  43. 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
  44. 1 point
    Stile 88

    Pellet Grill Questions

    Yes i agree the rectec is smaller then the 1300 but the 850 is smaller then the bull after all its 850 its 22 wide the bull is 36 wide its like 1032 with the shelf but like u said the hieght is the big thing with timberline A lot of what i read on rectec is customers are saying they are grilling in frigid temps and not having any issues It couuld be all the ss on the grill Can we combine the treager with rectec lol just kidding
  45. 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
  46. 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!
  47. 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!
  48. 1 point
    pesto3

    Joe Jr getting a work out.

    Hi mate, these were back ribs, 300f, water pan, just over 3 hours. Spritzed every 20 min after the 2 hour mark.
  49. 1 point
    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.
  50. 1 point
    ckreef

    Dumb question

    Not excessive at all. Once the cook is done you close the vents and shut it down. The lump stuffs itself out and the leftover lump is still there waiting for the next cook. For the next cook most people will stir the leftover lump (to get the ash to fall through the grate) then top it off with fresh lump to the totally full level. Fire it up and the process continues. Going like this eventually 5 or 10 cooks down the road you'll have to totally clean it out (including the ash below the grate). This process ensures you always have enough lump for whatever cook you want to do. I don't own a big Joe but I'm guessing with a full load of lump you can get 24 hours or more of cook time at the 250* low-n-slow range.
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