Jump to content


Popular Content

Showing content with the highest reputation since 01/21/2019 in all areas

  1. 16 points
    Those that know me, know I like the flavors of the Med, so why should my Sweets for my Sweety cook be any different? My wife says she has never met a pizza she did not like, so I decided on a Med flavored sweet pie to put a twinkle in her eye. I used Ken Forkish's 24 -72 hour 70% hydration dough and stretched out a nice 12" pie. I put down a layer of whole milk Moz with some pizza spices, garlic, and a bit of crushed red pepper. On top of that I added some nice plump dried black figs sliced thin, crumbled fresh local goat cheese, shredded prosciutto, and arugula. To top it off, and to make it extra sweet, I added a heavy drizzle of Lemon and Fig Marmalade. Figs are not in season now so I used dried ones. I is important that you find dried figs that still have moisture and softness, if they feel like cardboard they will also taste that way. I found the Whole Lemon Fig Marmalade in a specialty foods shop on Main Street. Just a wonderful tasting pie, plenty sweet, but also quite savory and interesting. My wife said it is definitely a keeper. Here's a pic of the black figs and the Whole Lemon Fig Marmalade The evening was dramatic with nice storm cloud formations This is what the pie looked like on the peal On the Egg at 600 degs Da money shot, sliced and ready to enjoy
  2. 13 points
    This started out when I purchased a 20 lb turkey and put it in the freezer many months ago. I finally decided it was time to do something with it as it was taking up valuable room and coming up on 10 months or so. As my wife asked, what possessed me to buy a 20 lb turkey? I couldn't resist the price, which came to all of $11.60. Not wanting to spatchcock it or roast it whole, I looked into other methods of preparation. A few videos had me convinced it wouldn't be all that difficult turning this into a boneless turkey. I've never attempted doing so before, so I might as well give it a shot. De-boning took about 30 or 40 minutes, but the carcass and leg and thigh bones were out. I took the wings off completely. All the parts went into the stockpot and turned into turkey broth which is in the freezer. One floppy turkey, having lost its fight with my butcher knife - Got out the trusty needlenose pliers and removed all those tendons - The intent is to get all the meat somewhat uniform in thickness, so a few slices here and there and it's ready for seasoning. Seasoning was S&P and Plowboys Yardbird, inside and out. What to stuff it with? A Sausage and Bread Stuffing with some Spinach. Looks tasty already - Now for the fun part. Rolling and tying this beast. Somehow I managed - The Goldens' gets the call today. I put the searing plate in and got the temps stable between 375 - 425. And on it goes - I remembered I had a bag of cranberries in the freezer. You can't have a Turkey dinner without Cranberry Sauce. Since I started making my own, I'll never go back to the canned stuff. Cranberries getting happy - The Turkey Roll looking quite good out on the Goldens' - Done and resting - A slice through the white meat center - Rather than having roasted sweet potatoes I decided to make Baked Sweet Potato Fries. For something different other than steamed or roasted Green Beans, the Green Beans were sauteed with garlic and bacon. Plated. Nothing like a Thanksgiving Dinner on St Patrick's Day - What more could you ask for? Turkey, Stuffing, Cranberry Sauce, Green Beans w/ Garlic & Bacon and Sweet Potato Fries - A slice through the dark meat section of the roll - This was quite the challenge, but well worth it. Removing the bones of a whole turkey was something I'd never done before. But the results turned out excellent and it was nice simply being able to carve the turkey like you would a roast. Thanks for checking out this post and following along with today's Sunday Dinner preparation. Regards, -lunchman
  3. 13 points
    Made a Saturday lunch for my sweetie and my farrier and his sweetie. Started with whole roasted garlic with a goat cheese cream with chili flakes on homemade croutons, then fillet of beef Stroganoff (from a old James Beard recipe) served with toast points and sauteed mushrooms. The topper for this was a Raspberry Ricotta Cake I made Friday night and baked on the Joe. Served that with some fresh raspberries, some fresh raspberries dipped in melted white chocolate and some Haagen-Dasz White Chocolate Raspberry Truffle ice cream. It was my Valentine's Day card to them and all of you. The set up for baking on the Joe was deflector plates in the middle position, pizza stone on the grill and copper tees on the pizza stone to support the cake pan. I used the recipe from Bon Appetit and it worked like a charm. Had the Joe cranking along at 375 when I put the cake on: tested it at 50 minutes and it was still goopy, let the temp climb a bit and at 60 minutes the tester came out clean. I used frozen raspberries in the batter so they wouldn't break up. It was a big hit.
  4. 12 points

    Meatball Stuffed Tomatoes

    I've wanted to try this for awhile now. Italian Meatballs stuffed in tomatoes. The meatball ingredients. Mix up the Italian meatball filling. I used Roma tomatoes because Kroger didn't have the tomatoes I was looking for. Cut the tops off the tomatoes and using a grapefruit spoon corred them. Stuff with the meatball mixture and poked three small holes in the bottom so the fat could drain out. Used a popper holder to hold the tomatoes. Meanwhile made homemade Spaghetti sauce. Indirect on the 19" KK at around 375* for about 40 minutes. Served with some noodles and fresh grated parmesan cheese. This was a really easy cook. Will definitely do this one again.
  5. 12 points

    Tonight's Paella

    On the new Joe II. Second burn.
  6. 12 points
    This is my third bake on the Joe. The first was a Raspberry Ricotta Cake (a success), the second was Monday, a very windy and gusty day (a total failure), the third was Tuesday and was a success (almost no wind). The pecan pie recipe I use is based on one I have messed with from Emeril Legasse's "New New Orleans Cooking". The crust I use is from a James Beard recipe for Pate Brisee and makes a very short crust. I normally make this recipe using heavy cream in place of the called for melted butter- this gives a nice butterscotch taste to the filling. Normally I add 1/2 cup Heath Bar Bits mixed in with the pecan pieces, those melt into the filling and make a great pecan pie. My wife bought some Dark Chocolate Peanut Butter Cups from Trader Joe's and my first thought on tasting one was "Use that in place of the Heath Bar Bits". So I did. I put in 6 of the cups, cut in half, and the only thing I would change is to cut the peanut butter cups into 1/4's or even finer so they will mix into the custard a little better. Served it with whipped cream and some vanilla gelato. The takeaway lesson from this cook was don't try to bake on the Joe on a day with high, gusty winds. You'll be chasing your temps and probably won't be happy with the result. This one, in calm conditions, came out perfect. I used the deflector plates, copper Tees and my pizza stone to increase circulation around the glass deep dish pie pan. I can post the pie recipe (or the crust recipe) if anyone needs a good "Go-To" pecan pie or crust recipe.
  7. 12 points
    Decided to try my hand at Kamado baking to enter my first challenge/make something nice for my wife for Valentine's Day. I worked from the New York Times Chocolate Cheesecake recipe. Because I'm much more of a cook than a baker, my basics were pretty much on-par with what's in the recipe. I set up in my Kamado classic at 250 on the grill extender with a water pan; it took about 2 hours rather than the 1 1/2 the recipe indicated. I finished this up on Monday night, and put the springform pan in my fridge. The thing I did that was actually creative was to make a smoked strawberry compote to finish the dish. I was making a reverse-seared ribeye for our main course, so I had the grill set up with some mesquite chunk and lump anyhow. I mixed about 3/4 cup of white sugar and 1/4 cup of light brown sugar, tossed about a cup of sliced strawberries in them, and then put them on the top rack indirect at 280 for about 40 minutes, stirring occasionally. To serve, I popped the cheesecake out of the springform and spooned the strawberries over the top. After slicing, I spooned a little bit more of the strawberry syrup on each slice. The subtle smokiness of the strawberries really paired well with the chocolate, and we both loved it! Give it a try!
  8. 11 points
    This was unexpected, on Saturday a grocery store had Tomahawks in for $16/lbs vs 28 at my local butcher so I thought I would give them a try. I used the Jess Pryles dry brine method (link) and left them uncovered in the fridge for three days flipping and drying once a day before cooking last night when I seasoned them with hardcore carnivores black rub set the egg up for a reverse sear and eventually sliced into pure magic. Easily top 3 ever which was unexpected given their grocery store pedigree
  9. 11 points

    Chicken and Chips on the Big Joe

    Chicken thighs semi indirect and thick cut wedges fried on the Big Joe.
  10. 10 points

    Blackstone cooking

    Ok off topic after 19 years I bit the bullet and proposed in oct. Did it on one of our favorite turkey hunting grounds. Wedding scheduled for May of 2020 on our 20th anniversary weekend. So far I've planned pretty much everything she goes "I can't plan my own wedding"
  11. 10 points

    Show your BBQ area

    Left side.....right side...
  12. 10 points
    Some recent posts with the Trompo King in another forum got me thinking about a contraption I'd purchased many years ago (2010 or so) when I first bought the Bubba Keg. One of the guys in the Big Steel Keg forum had bought one and it looked like something I'd make use of - a Chicken Swing. No, not this - (Who knew chickens had their own swings?) This - I'd stopped using it since the thumbscrew that holds this piece on the rod via friction fit was no longer threading properly so yesterday I cut threads into the end of the rod as an alternate solution and added a giant washer - The chicken usually sits on the four rods that stick out from that piece, but when making tonite's dinner I'll be using the round tray onto which I'll be stacking meat for Gyros. It's lined with foil and will collect any juices. The chicken swing never fit on the Bubba Keg since the Keg doesn't have sufficient height in its dome. It did fit on the Cypress Kamado and fortunately it fits just fine on the Goldens' since the dome is tall. Here it is without the tray. The tray doesn't come with the swing, it's just something I added to try my hand at Gyros - I made some Gyro seasoning yesterday - The meats are marinating in the fridge until they're ready to stack later today. I'll be using pork, beef and turkey. I know lamb is traditional but it's not a favorite of the Mrs. The pork getting happy - Along with this I've got dough rising for Pita Bread. Like I did with the Naan bread a few days ago, these may get grilled in cast iron on the stove rather than firing up the Bubba Keg. We'll see. Having only made this once before many years ago, this will be an interesting afternoon experiment. Yes, the meat is stacked but the stack doesn't turn like a vertical rotisserie does and the fire is beneath the meat rather than to the side. This turned out decently way back when, I expect it to turn out well again today. Fingers crossed. About 2 hours in - Ready for slicing - Ready to serve with the Pita bread, tomatoes, red peppers, avocado, olives and the Tzatziki sauces (one with yogurt, the other with sour cream) - After carving off some meat, the stack goes back out on the grill so the meat at the center can be grilled to proper doneness - Back inside after another 10 minutes or so on the grill - Some nice layering of beef, pork and turkey - The taste was excellent. The marinade I used wasn't overpowering, but gave the meat a nice flavor. The Pita breads were pillowy soft and a perfect complement to the dish. Thanks for checking out this post and today's experiment with the revamped Chicken Swing and Gyros on the Goldens' Cast Iron. Regards, -lunchman
  13. 10 points

    A Quick Apple Pie

    Due to the winter storm, work closed at noon today. I really didn't have all that much to do after work and decided to bake a pie on the kamado. This was an apple pie with an oatmeal crumble topping. It baked at 375F for just under an hour. Thanks for looking.
  14. 10 points

    Rotisserie Glazed Pineapple

    I was thrilled that the challenges returned, and then quickly thought to myself, "what in the world am I going to do for dessert?". We are not big dessert makers or eaters here, and our go tos are usually fruit based. I looked around for grilled fruit desserts, and found one (gasp, on a website for a gasser) that involved all of the following wonderful things: pineapple. bourbon, grill, and rotisserie. So, I set out to make bourbon glazed rotisserie pineapple on a kamado. I intended to make the wings on the big joe, and then rotisserie the pineapple on the classic. However, the classic heated up almost instantly, while the big joe took its sweet time, so I switched grills, crammed the wings in the classic, and used an extra large kamado to rotisserie one pineapple. With some welding gloves, I was pleasantly surprised how fast and easy it was to switch the intended cook with both grills. While the wings cooked, I began giving the pineapple coats of the bourbon/brown sugar/butter glaze. The wings came off, and we very much enjoyed them (tequila lime seasoning mixed with baking powder, 20 minutes a side indirect at 350). These end up being crispy just like fried wings with a wonderful moist center. I still cannot believe how easy and tasty this wing cook is, I still get lost in the "magic" of the kamado. Back to the pineapple. All that lid opening leads to a little more fire. The smell coming off the big joe indicates I am going to enjoy this dessert. Done. And served with some ice cream. We all loved this, and joked that the chicken wings were probably healthier than the pineapple. I am absolutely going to make this again. It was so easy, plated really well, and everyone young to old enjoyed it. Thanks again for getting me out of my comfort zone!
  15. 10 points
    We do a rotating Sunday dinner between my sister, brother and wife and my wife and myself. This week it's my turn for the main. I decided to try an Italian Porcetta sliced thin and heaped onto nice, warm Baguettes. Picked up a 4lb roast last night, stuffed it this morning and then dropped it onto the Akorn for about 40 minutes at about 250 degrees. Lots of Hickory and Apple chunks were added to give it a smoke profile. Right now it's cooling on the counter. In 20 minutes I will vacuum seal it, and then later on drop it into the Sous Vide for about a 24 hour bath, before a quick final sear and then service. Here is how it looks currently. Every time I went out to turn the meat, my wife followed and giggled. A neighbourhood Raccoon even caught a sniff and came to inspect! Seasoning was a puree of Fennel Fronds, Rosemary, Sage, Garlic, Lemon, Fennel Seed, Pepper Flakes, Salt and Pepper, Olive Oil. Can't wait to taste this!
  16. 9 points

    Konro Night

    I am posting this early in case July gets away from me for the challenge. We hosted two other couples for a konro cook this evening. Kiddos had a popcorn-powered movie night in the house while we had a wonderful meal on the deck. Prep began in the garden, pulling the year's first shi####os. I no longer have to worry about supply here. I have five healthy plants that are clearly going to make summer and fall a wonderful time. The into the kitchen, for seemingly endless prep. I feel like I have finally figured out how to properly butterfly wing flats, and now it is both easier and faster. I am still learning how to skewer them. No griddle this evening, but the gear is perfect for soaking skewers. Then time to make tare, which I am starting to understand is the backbone of the chicken parts of this meal. Makes the entire house smell delicious. Moving onto the deck, I laid out firebricks (which you can see have other roles in grilling here) to keep from melting the table. I have dreams of custom building a farm style table with a hidden cutout for the konro, but in the mean time, for these dinners, the deck table is replaced with a rectangular Lifetime folder. First course, grilled avocado. This is delicious, but I treat it more or less like a tare delivery system. One of our guests intelligently pointed out tonight that if I skewered it in the future in a way where the skewers are never visible in the pit hole, the hole will not leak liquid. For next time! Then onto asparagus wrapped in prosciutto. This is a fantastically delicious combination and very easy. The smell as the ham gives up fat to the hot charcoal is unreal. Next was scallops. If I was smart, I would cook these on the grate, but I risked it tonight, and nothing fell in. Not having the delicate item stick on the grate was a wonderful change. These are so tasty and so easy. Now time for the KamadoGuru linked cook. We did John Setzler's modified Orange-Honey Glazed shrimp, true to his recipe. This is so fantastically good I think it created a small black hole in my back yard. We took the extra skewers in for the kids and after that they all started cruising the deck for other items: We then moved on to chicken. First round was thigh meat and garden shi####os. So rewarding! Next was tsukune. We use all dark meat ground chicken, the recipe from the book "Robata", parboil the meatballs, and then smash them on skewers before grilling. These are so wonderfully good, and as a bonus the children DEVOUR them. Easy recipe and cook, absurdly good result. The only improvement is when I am willing to drive down to Suzuki farm to get the real Japanese green onions. Yum Yum Yum. Finally, butterflied wing flats. This is my personal favorite. After watching David Chang et al. cut these and trying fairly often for a couple of years, I think I finally have the cuts down. However, I still have some learning to do about skewering after the cut. I wish there was a class! The cook is relatively easy, and the taste is out of this world. At this point, I cut down whole wings, and save the drumettes for kamado wing cooks. One of our guests joked about cooking s'mores on the marabu charcoal since it all seemed too easy. Joke no more. S'mores were had with good laughs and good friends. Finally, the kamado did play a role! The marabu charcoal can be used for a second cook with no sweat, however I found dousing in water led to mold. So, I use a plancha and a kamado to move and snuff the charcoal. The dome temp with all vents closed usually hits about 350F before backing down.
  17. 9 points
    Here's a video I just put together for Atlanta Grill Company on caring for your Kamado Joe Grill...
  18. 9 points
    Sent the long weekend off in style with a Double Meat Double Cheese Burger. Fired up Jr. for the patties. Flipped and removed them when they were done so I could add the cheese. Toasted the buns. One more time of the grill to melt the cheese. Plated this up with some watermelon, potato salad and a Stone Brewing Xocoveza. (Yum!) After a few bites of this monster. So good! Thanks for looking.
  19. 9 points

    Chuck Roast

    First try smoking a chuck roast like brisket. Usually I’ll use a chuck for pulled beef. Don’t think I’ll be doing that for a while. Came out great! Was 8 degrees here in Jersey today. So hooked on my new KJ, I’ve cooked on it the last three days in freezing conditions.
  20. 8 points
    Golf Griller

    BBQ Baked Beans

    The pool in my Townhouse complex opened the Saturday of Memorial Day weekend. We always have a pool opening party, which was yesterday. Pulled chicken and coleslaw was provided by our social committee. People who attended had to provide an appetizer, side dish, or a desert. I was going to do ABTs, but decided that I did not need to try something that I had not made before. So I decided to follow a couple of recipes from Kent Rollins and Shotgun Red Wine to improve on baked beans, without making them from scratch. I got a 28 oz. can of Bush's baked beans, a 15 oz. can of Bush's pinto beans, and a 15 oz. can of Bush's great northern beans. I drained the liquid off of them, chopped up a small sweet onion, 5 cloves of garlic, an Anaheim chili pepper, and a yellow bell pepper. I diced and then cooked some thick cut bacon until it was about 3/4 of the way done. In combined all this in a large bowl, and then added some turbinado sugar, cayenne pepper, and some Kroger Private Blend Kentucky bourbon barbecue sauce. I did not measure any of this, just added what looked appropriate for the amount of berans that I had. I then put the beans in two disposable aluminum cake pans. I set up my grill for indirect cooking at 325* using hickory wood chunks for smoke. When the temperature stabilized, I put the beans on and cooked them for about 40 minutes until they were heated through. They came out a little more mushy than I would have liked, but everybody at the party liked them and there were none left.
  21. 8 points

    Nothing but the money!

    Spaghetti sauce from scratch. 6 hour cook.
  22. 8 points

    Show your BBQ area

    Did a little summer cleaning. Everything packed on the porch: 19" table top KK 16" table top KK BBQ storage Sm 2 burner griddle Covered single stove burner LG Konro Yakatori grill sitting down in picnic table. Primo Oval Jr with storage drawers underneath. Standing on the porch looking out is the Wood Fired Oven and NuKe Delta Argentine style grill.
  23. 8 points

    Tomato Pie in Wood Fired Oven

    My latest version of a tomato pie cooked in the Wood Fired Oven. I started with a King Arthur Detroit Pizza dough. Stretched it into a Lloyd's Grandma pan. Brushed with olive oil and sprinkled with King Arthur Pizza seasoning. Add a layer of sliced mozzarella. A layer of sliced Roma tomatoes. A little salt and sugar then into the Wood Fired Oven. Here is the graph from this cook. The little downward bleep between D and E is when I rotated the pie. Coming out of the Wood Fired Oven. Let rest a few minutes then slice and serve. Not a bad first attempt for my newest idea. Will definitely do this again.
  24. 8 points
    So happy with how these turned out, had to share more photos than the one my Instagram feed now that I’ve got my method sorted, ready for the summer parties
  25. 8 points

    Turkish Chicken Shish

    I have to post pics every time. IMG_2884.HEIC
  26. 8 points

    Just Your Typical -30 Octopus Cook

    Yeah, a little weird day for grilling. It's -33 C (-27F) (according to the Infrared thermometer) and we live in the prairies so it's not like octopus are a local food or anything, but saw them on a local Costco visit. We were feeling peckish so thought I would give them a try... Marinated a bit with olive oil and garlic before grilling (these were pre-cooked) for 4-5 minutes and served them with some Tomato Pesto and crackers. Always amazed at how well insulated Kegs are. 450 degrees inside and snow not melting on the lid.
  27. 8 points

    Surf'n Turf with a Tater

    Ribeye steaks with Texas Swine Shine Beef, shrimp with Elk Creek Cajun Stinger and twice baked potatoes on a Weber 26.75” kettle and a medium Vortex wide side up. ----- ----- Excellent meal, but neither of us could eat more than half a plate…makes for excellent leftovers! ----- Cooked to our preference… Thanks for looking!
  28. 7 points
    Hello and want to say awesome forum and great work by the mods. ON Father’s Day 2019 I was surprised. My wife bought me a Primo XL. Been shopping for years finally got one. Well it sat on backyard till this last weekend when I finally had time to build a table for it. The top top of table and part of the bottom shelve was from recycled granite. My neighbor remodeled her kitchen about 3 years ago and I was able to acquire a few pieces of granite from the old kitchen. They have been resting in my backyard for several years waiting to be used. So the table was built around the granite I had available. I used pressure treated lumber. All that was needed for me to purchase was 6 2x4’s. The 4 x 4 ‘s were also left over from a fence rebuild. Anyway here is my simple table.
  29. 7 points

    A Not So Lil Sumthin Sumthin

    Neighbor helps cut down tree. Steak is proper reward. Ribeye is the proper steak. Big thanks requires big steak. Cowboy steak qualifies. Unfortunately, hunger demanded I forget pics after slicing and eat instead. Last pic is the carcass.
  30. 7 points


    Stopped at Costco not too far away from me and picked up 5 bags of kJ lump. Lowe’s charges $25 for 20 pounds taxes it’s about 27. Costco roadshow had the 30 pound bags for $21.99. Picked up 5. Wish I could have gotten more but my wife already thought I was crazy. I’ll get more at the next Bay Area roadshow. Cooked a few New York’s from costco, golden potatoes that I smashed, and some frozen green beans. Indirect on the steaks until 115 then pulled the beans and taters off and move the steaks for the cast iron. Delicious. Thanks for reading.
  31. 7 points
    Ben S

    A full meal on the grill!

    Tonight the KJCII saved me a bunch of clean up and produced some very tasty food. Asparagus wrapped in foil squash mushrooms onion fresh ground chicken burgers seasoned with @John Setzler AP mojo rub beef/cheeseburgers with beef mojo rub dinner is done. Meanwhile the bigjoe has a clean out burn due to mold.... gotta cook more. 8A6701A7-D64A-4E88-86E3-B3AE9C9F4265.MOV
  32. 7 points

    Wing day

    I had a fun morning of cooking. Here are the wings that I did. More cooks from this AM to come.
  33. 7 points
    A fun Easter Sunday of cooking, some done inside, some done outside on the Goldens'. First, although definitely not bbq but it was an excellent and most photogenic lunch. I'm a huge Chef John fan and one of his recent videos was for a Spring Vegetable Tart. Looked great and easy to make. I was grilling later in the afternoon for Easter Dinner, so why not try something inside for a great looking lunch. As BBQ Pit Boys would say, the Vegomatics would love this. Puffed Pastry filled with an herbal Ricotta mixture as a base, baked in the oven. Shell is done first, then filled with the cheese mixture and baked again. I used Ricotta, other alternatives would be goat cheese, farmer's cheese, etc. Under all these nice looking greens are sauted Baby Bok Choy, Sugar Snap Peas, mushrooms, garlic, red peppers. The greens were piled on top. And like his video, it sure did look pretty - Plated with dressing - OK, enough of the veggie stuff. On to Easter dinner and an entry into a challenge on another forum - A 2 bone Rib Eye roast, aka Prime Rib, all by its lonesome on the cutting board, waiting for a rub to be applied. I used Worcestershire, black pepper and OakRidge BBQ Competition Beef & Pork rub. Out onto the Goldens', indirect with searing plate, grill temp was around 325-350. I pulled it off the grill when the meat temp reached about 127. On the cutting board, nothing but Rib Eye steaks, cooked just the way Mrs lunchman and I like 'em - to perfection. Have to get at least one plated shot into the mix - Thanks for checking out today's Easter Dinner! Regards, -lunchman
  34. 7 points
    I did an overnight cook last night of a 10lb boston butt on the Kamado Joe Classic 3 grill with the SloROLLER installed. Of course, I seasoned it with the Man Cave Meals AP and Pork Mojo from Atlanta Grill Company. I made this shot this morning after the butt had been on for about 10 hours. The internal temp of the meat at this stage in the cook was 184°F. This photo was just over 14 hours into the cook and the internal temp was 201°F. I pulled it off at this point, double wrapped it in foil and let it rest for 2.5 hours in the cooler.......... Then I pulled it.... perfect results.... Nice deep smoke ring throughout the surface of this meat as well...
  35. 7 points
  36. 7 points
    I've been seeing your posts about pork belly and wondering what the big deal was ... well, now I know! I headed over to Costco and got one ... seasoned it up with my homemade rub. After about 4 hours of hickory smoke at 225 - 250 F, I pulled it off the Kamado Joe, rested it and cooled it. A few hours later when my better half made it home (I'm "working from home" for a few months) ... I sliced it and we heated the slices up on the griddle, and made some fried rice and "stir-fried" green beans with onions, almonds and mushrooms ... The final product was fantastic ... at least the family thought so ... and that's some spicy Korean BBQ sauce drizzled on the pork belly. Good times in Texas!
  37. 7 points

    Surf and Turf, Grate and Skewers

    Surf and Turf on the Konro. This is my preferred method for steak kabobs. Start by cooking your steaks low-n-slow until an IT of 110*. Let them cool. Trim the edges, cube them, and marinade them a bit. Steak kabobs and small dwell in the shell lobster Tails ready to go. Meanwhile I had some green beans going on the KK. A few on grill shots. Done this way the steak kabobs end up a nice md rare with just the right amount of char. With Baked Apples a la mode for desert.
  38. 7 points

    Agua Chile aka Ceviche

    We have been wanting to try this for a while and since we didn’t have plans to leave the house Saturday Agua Chile it is. Very simple to make. This was just 1 pound of shrimp peeled and devained and cooked in freshly squeezed lime juice in the fridge for at least 30 minutes. After about ten minutes you can see the shrimp start to turn pink from the acid of the lime. in a blender I blended the following 1/2 cucumber A good handful of fresh cilantro 1 garlic clove 4 to 6 Serrano peppers 1/4 cup of lime juice salt n pepper to taste after the shrimp have been sitting in lime juice 30 min add about 1 chopped cucumber no seeds and about 1/2 of red onion thinly sliced then add your mix from the blender and salt n pepper to taste and let sit for another ten minutes in the fridge. When you serve it you can sprinkle some Tajin on it then enjoy with some tostadas or saltine crackers And a cold beer. I like spreading mayonnaise on the tostadas and put some Agua Chile on it. I know this dish is not for everyone but don’t knock it until you try it.
  39. 6 points
    John Setzler

    Introducing the BFM

    The big fluffy muffins.....
  40. 6 points
    Burlington Kamado Smoker

    Brisket temp

    Hi all, I cooked my first brisket today - I had it in at 255 degrees for 9-10 hours until the internal temp was 200. What I don’t understand is the required temp for completing brisket - typically mentioned in forums and online as 190-205 degrees. My thermometer lists well done beef at 165 so why do we cook brisket to such a high internal temp? It was great btw - my first Kamado cook :-)
  41. 6 points
    Couple of butts with Eastern Carolina vinegar sauce (not sure where I developed that taste being a state or 2 away but there it is) and a side of Kentucky. Lessons learned: Don't wait until afternoon of 7/3 to buy butts for 7/4 If you think you may be low on charcoal buy more while at Wal-mart even though they have zero butts in the counter and the checkout line in the garden center is backed up with people buying carts load of groceries.
  42. 6 points

    Chuck Eye Steaks & Twice Baked Spuds

    Twice baked potatoes in a cast iron pan cooking indirect while searing chuck eye steaks. ----- Moved the steaks to finish cooking indirect and added bacon and cheese to the potatoes… ----- Bon Appétit! ----- Thanks for looking!
  43. 6 points

    Broke her in

  44. 6 points

    Did my first Chicken.

    Delicious Juicy
  45. 6 points

    Cast Iron Grate

    I keep a can of cooking oil spray by the grill. I try to remember to spray the CI grate lightly before each cook and again after it cools off if I've gone into "high" range. When I brush the grate down, I spray it. I've only "formally" seasoned it a couple of times in the 8-9 years I've used it. In my opinion, A CI grill grate doesn't need the care that one would want to give a fine old cast iron skillet. Keep it clean, spray it and cook on it. That's what I do...
  46. 6 points

    Lemon Butter Herb Chicken

    After spending a month away from the grill in El Paso, it is been difficult getting back in the swing of things. I’ve done a small cook here or there but haven’t been cooking consistently until last week. Even though I don’t have pics of them I did a perfect ribeye on Wednesday, salmon on Thursday, Bluefin on Friday and today I was inspired by a menu item on a local restaurants menu. I almost ate there before deciding to eat in yesterday so today I decided to do my take on it.
  47. 6 points

    Hey all from Park City, Tn.

    Hey, I'm a rookie when it comes to kamado cooking. Picked up a vision c-series about a month ago. It had been a floor model and was on clearance. I couldn't resist..so here I am trying to learn.
  48. 6 points
    Thank you everyone I appreciate the compliments. The timeline was sort of critical because I didn't want to eat dinner in the middle of the night. Before I started I came up with a work flow (in my mind) that would get everything accomplished without rushing. I stuck to my work flow and pulled it off in the anticipated 3 hours. Critical to that time line was properly managing that baking stone. It's 7/8" thick and takes a good while to heat up. That Chicago pan doesn't look all that big in pictures but it's huge for 2 people especially being as thick as this pizza was. Sunday we ate half the pizza. Normally I would take the leftovers to work on Monday. Since we had a full half pizza left we figured we would eat it Monday night. I brushed ghee all over the crust (bottom, sides, and rim). Threw some more mozzarella on top along with some pepperoni, popped it in the (dare I say) oven. Awesome leftovers. Note that pan I used to reheat it is my Lloyd's 10"x14" grandma pan.
  49. 6 points
    O C

    Pork Butt on new Traeger 575

    It took longer than I expected, but the results were very good! The Traeger held temp really well. And got back to temp and stable quickly after I opened and closed the grill. I never felt like there were big swings either. I was running the maverick probe at the same time and everything was spot on. Once I calibrated the meat probe both were within a degree or two. Had an opportunity to try out the WiFire, while running some errands this afternoon. I'll have a lot more confidence next time. I did one butt last year on the Akorn and now this one, probably a few lessons yet to be learned And @bosco, each of your grills has their unique size and features, perfectly reasonable to own them all!
  50. 6 points

    Reef's Game Room - pic heavy!

    This has been 3 years in the making. Progress was slow for the first two years but this past summer we decided to push for the completion. Everything you see was done by me and Mrs skreef. No contractors were involved. Small walk-in wet bar, expanded pantry, reclaimed wood on the walls, stained rustic molding, new doors, shelves, everything. The room features a Olhausen pine log pool table, Dart board and shuffle board. The walls are decorated with games and such. Most of them antiques but not everything. We still need to do some finishing touches but that will happen as time allows. The pool table. Pool accessories and darts. Some interesting antique board games. Blacksmith type hand puzzles and Macy's mobile. Games above the shuffle board. Walk-in wet bar. Small fishing section and small barrels. Window to the wet bar. Early 70's Japanese pachinko machine and Chinese cheakers. And last but not least a magic wall. We hope you enjoyed the pictures. The game room was a fantastic improvement for the house. We enjoy it nightly.
This leaderboard is set to New York/GMT-04:00
  • Create New...