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  1. 18 points
    Money shot: Plated with my wife risotto and an heirloom tomato salad I am thinking a kamado does a pretty fine job with steak. Everything was delicious. The steak was pretty close to perfect.
  2. 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
  3. 15 points
    A little behind the scenes to my Instagram post. Sunday I smoked two small chuck roasts for about 4 hours at 250 Then I put them in foil in beef broth and aromatics and let them braise for another four hours. After two hours FTC these were ready to serve. I fried up the onions and served on fresh buns with American cheddar, horseradish mayo and Au jus will deffinetly be doing this again
  4. 14 points
    BrianAZ

    Show your BBQ area

    Here’s mine that I designed myself. Combination outdoor kitchen, dining area and fireplace. We just finished the hardscape. Still need to do the rest of the landscaping. I’ve got a nice 5 burner Blaze gasser and side power burner, one Kamado and a Blackstone griddle. My WSM and turkey fryer are out of frame. I was hoping to pick up a second Kamado, but my Costco’s never got them on the floor. I’d like to have one set up as a pizza cooker and a second as a dedicated smoker. That way I can retire the WSM.
  5. 13 points
    BeakerLovesBBQ

    Show your BBQ area

    When we expanded the patio a few years ago we built a BBQ area with storage, lots of counter space, and room for the kamado and gasser.
  6. 13 points
    daninpd

    New Orleans Barbecue Shrimp

    When you visit New Orleans and see "Barbecue Shrimp" on the menu, don't expect something coming from a guy with a Weber in back of the restaurant. BBQ shrimp there is cooked hot and fast, heavy (really heavy) on the black pepper and butter. Ideally it's cooked with really large head-on shrimp, in my case I had to use frozen "Super Colossal" E Z Peel. I used Ralph Brennan's recipe: https://louisiana.kitchenandculture.com/recipes/ralph-brennans-barbecue-shrimp except where he calls for water I used white wine. Cooked in my Stok charcoal grill in cast iron. Did some Mexican Street Corn on the Joe. Slathered two ears with mayo and crema, sprinkled on some chile powder and lime zest and grilled on the Joe cranking along at 450. When I took the corn off I sprinkled it heavily with Cotija cheese and squeezes of lime juice. Had some toasted french bread to sop up the sauce from the BBQ Shrimp. I believe that's called scarpetta in Italian.
  7. 13 points
    Sunday cooked a late brunch on the outdoor griddle. French toast stuffed with sweet cheese and Lingonberries, bacon, and hash browns. After brunch we drove my son back to college. On the way home I got thinking. We didn’t have anything planned for dinner and if we were willing to eat a little late I could squeeze a Chicago Deep Dish in for dinner. I should have all the ingredients at home and it will give me a chance to try out my new Lloyd Chicago Deep Dish Pan. When we got home first thing I did was mix up the dough since it would need a 2 hour rise. I then went outside and fired up my 19" Komodo Kamado to get that up to 400*. Back inside to lightly brown some Italian sausage and make a homemade pizza sauce using San Marzano tomatoes. After an hour the KK was crusin steady at 400* so I put my Komodo Kamado baking stone in. It's a big fat baking stone and I knew that would take about an hour to come up to temperature. At the 2 hour mark the dough was looking right so I went outside to check the temperature. 408* at the dome and the baking stone at 391*. Close enough, time to build the pie. Also note while the inside is basically 400* the outside a mild *112. I went for a traditional Chicago Deep Dish Pizza. Stretched the dough up the sides, Mozzarella cheese and the Italian sausage. I normally use sliced mozzarella but I didn't have any so I went with what I had. Shredded mozzarella will have to do. Lastly I added the sauce and sprinkled on some parmesan cheese. About 40 minutes later it's looking right. I brought it inside and let it rest for a few minutes. It slide right out of the pan without any effort. I really like Lloyd Pans. Bottom of the crust browned perfectly. Ooey, goey, yummy on the inside - LOL A spur of the moment decision turned out spot on. Total time, 3 hours from start to finish. Dinner was at 8 pm.
  8. 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
  9. 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.
  10. 13 points
    MD_Ag

    Cast Iron Tarte Tatin

    I wasn't kidding when I said I was looking forward to a Great British Bake-off / Kamado crossover. I've wanted to do a tarte tatin for a while, but it is an intimidating dish. Turns out I should have done this long ago. The natural sweetness of the apples combines with the buttery pastry and kamado smoke to create an excellent dessert. The Mrs. was very pleased. It all started with a from scratch puff pastry. A real one, not a rough puff. The dough is fairly simple, but the magic comes from the sandwiched layers of butter. I did two regular turns, then a book turn, then a final turn. Each process needed an hour in the fridge to cool. Now for the filling. A simple caramel was made from 235 g of sugar and half a cup of water. You're looking for a lighter brown color. Once done, pour directly into the skillet (pre-greased with 1 tbsp butter). Important note: no matter how good the caramel looks, do not try to get a swipe with your finger. You will get a bad blister immediately. The caramel will, however, taste delicious. The apples were honey crisp. I believe I used five (probably should have used at least one more). Used a quick corer, then cut the wedges in half. Arrange the bottom layer on top of the caramel in a nice pattern, since this is basically an upside down cake. Then pile the rest of the apples in. Roll out the dough to cover the entire skillet. Cut off the excess, but leave enough that you can tuck the edges down between the apples and the side. While the tart was cooking, I used the excess dough to make some quick cinnamon turnovers. Now assembled, put on the grill at 400-425°. Bake for about 40 minutes and check for doneness. I went for 45 overall. Allow the tart to cool, then the moment of truth: turning it out. Any extra juices should be poured back over the apples. While the grill was still hot, I cooked up some bacon wrapped sweet and sour shrimp. A slice of tarte tatin and a glass of port was a great end to this celebratory meal.
  11. 13 points
    ckreef

    Baked Apples a la mode

    Here is my Sweets For Your Sweetie entry. A very simple recipe but tastes fantastic and very sweet. The basic ingredients. Made an apple juice, brown sugar, and cinnamon sauce. Not to thick. Set aside to cool. Next I made a crumble topping. Cut up the apples. Divide the sauce between the bowls. Add the crumble topping. I made three slightly different versions. Bake indirect at 350* until the crumble topping browns up. Served with a scoop of vanilla ice cream. Very sweet for my sweetie.
  12. 13 points
    freddyjbbq

    Wood-fired Beef Enchiladas

    This is a recipe taken from my very first (and favorite) cook book. we omitted the cumin and cooked it on our Timberline 850 to add a bit of Smokey flavor & it turned out amazing! even my daughter (who eats/tries nothing) enjoyed a few forks! Dont mind the uneven sour-cream lines, my daughter got a little crazy lol
  13. 12 points
    DerHusker

    Tacos al pastor

    I love Tacos al pastor but have never made them myself. They are a popular street food here in SoCal and Mexico and I finally decided to try my hand at making some. Forgive me as this is a long one. I started out by thawing a Pork Butt I had in the freezer that I had purchased on sale for $.99 a lb. (7.93 lbs.) I unwrapped it and found there was still some ice crystals on it. (which is what I was hoping for to make cutting it easier) I cut it in half and deboned the other half. I proceeded to cut it all up into approximately 3/8” slices. I placed this into a large container, covered it and placed it into the fridge. I now gathered up the ingredients for the al pastor marinade. Here’s the recipe I used. (It’s a combination of several recipes I watched on YouTube) Not shown in the picture are the pineapple juice and the vinegar. 8 lb bone-in pork shoulder (deboned) 4 tablespoons achiote paste (I used 1 – 3.5 oz. brick) 2 guajillo peppers (seeded and re-hydrated) 2 ancho peppers (seeded and re-hydrated) 3 Chipotle peppers + all the adobo sauce from 1 - 7 oz. can 5 garlic cloves ¼ small white or yellow onion 1 oz. Piloncillo (substitute brown sugar if you can find it) 1 tbsp. dried oregano (preferably Mexican) 1 tbsp. cumin 1 tbsp. salt 1 tbsp. pepper 1 tsp. cinnamon (preferably Mexican) 1 tsp, cloves ½ cup pineapple juice ½ cup white vinegar ¼ cup OO ¼ cup of the water from re-hydrating the peppers ¼ cup orange juice ¼ cup lime juice 1 pineapple, skinned and sliced into 1-inch (2 cm) rounds (for the spit/trompo) (Note: I only had some small guajillo chiles so I used 6 of them) Everybody went into the pool for a spin. I poured some marinade into the bottom of a very large bowl and then some pork slices. I repeated this process until all the pork was in the bowl and pour the rest of the marinade over the top. I then stirred it until everything had a nice coating. Now how will I cook this? Tacos al pastor is a dish developed in central Mexico that is based on shawarma spit grilled meat brought by Lebanese immigrants. It is traditionally cooked on a vertical spit known as a trompo. I don’t have such an exotic grill, so I had to improvise. I had found this indoor grill plate at a local thrift store for $2.17 and used it to create a vertical spit. I now peeled and sliced up the pineapple And started my vertical trompo stack adding a slice of pineapple and red onion after every 6 or 7 layers of meat. I place the stack in the center of my weber redhead with coals all around it. I then setup my craving station. Here it is after approximately 30 minutes. After approximately 75 minutes I removed the trompo and craved off the outer charred layer. (The char is an important part of the taste profile) I then placed the trompo back in the redhead to char the outside again. So pretty! I then repeated the process another 3 times. After I had trimmed off the outside 3 times I set up my taco cart errrr bar and started to assemble my street taco plate. Oh Yum! Here it is served up with a Modelo Especial. This was a little on the spicy side but oh so delicious! Thanks for looking.
  14. 12 points
    buckleybj

    Perfect Cure for a Crappy Day

    Today was just one of those days... Went to the store looking for what I wanted to cook up this weekend and Ribeyes were on sale. Thankfully the butchers were still around so I asked for some thick ### steaks to help bring a smile to my face. I think the butcher was just as happy to prepare the steaks for me as I was watching her cut them up and wrap them. I may have been drooling a bit and giggling like a 12 year old girl, but that's neither here or there. Went with a reverse sear for these babies, setting up the coals on the Big Joe to one side and cooking the steaks indirect to an IT of 130. After I pulled them off, I opened the top hue and let the temps get up to 600 so I could get a nice sear. Sorry for not adding the "money shot" once we cut into those bad boys I was too busy eating to take any pictures.
  15. 12 points
    KismetKamado

    A Tale of Two Roulades

    I decided to put myself at the mercy of my fellow gurus for the April Fusion Challenge. @ckreef suggested I do a veggie stuffed protein and challenged me to use my Blackstone Pizza Oven to cook the protein without drying it out. And @Scott Roberts wanted to see the Mini BGE in action. So I fused those two ideas together and did a Beef Roulade with my Mini BGE and Blackstone. The Weber Summit Gasser makes a brief cameo appearance. And I added my own twist by doing the cook both ways - one with kamado roasted veggies and Blackstone cooked protein and the other with Blackstone roasted veggies and kamado cooked protein. Started off by butterflying and pounding out a couple of nice strip loins. Should have got them thinner. My first time doing this - lesson learned. Seasoned these with SPG and marinated in some balsamic vinaigrette. Then I was off to roasting veggies. The Mini BGE in all her glory.... Doing a mighty fine job with the veggies - these had a bit of a balsamic vinaigrette marinade as well. Next up, a little Blackstone actin for my other set of veggies. It was cold and windy. Had to adjust the orientation of the Blackstone on the deck as it wasn't heating up very well taking the direct hit of cold wind. Not too shabby.... Time to wilt some spinach - really had no idea how to make this happen on the Blackstone or the mini.... so let the gasser have her moment to shine. Also stretched the legs on my new ButterPat Estee. And some of my neighbors are probably wondering why they have spinach in their yards.... did I mention it was windy? Decided to make some bread to go with dinner. Had a fantasy of parchment paper keeping my stone clean if any grease from the cheese topping dripped off. That dream went up in flames the moment the bread hit the Blackstone. Thankfully the bread itself didn't fair too bad. Just a little dark on the very edges in spots. Now on to assembling the roulades. Also something I had never done before. And I'm not going to lie, this was not pretty so we're just going to zoom past this part. Here's what it looked like before a little fresh mozzarella pearls and Asiago & parmesan. It went downhill after this. I'm definitely no seamstress as far as attempting to tie these up. Onto the Blackstone with the one containing the kamado roasted veggies. Got some decent color on it. But I was worried about it being dry at this point.... had @ckreef duped me? Was I doomed to have a dry beef roulade? And then onto more familiar territory with the roulade stuffed with Blackstone roasted veggies on the Mini BGE. Top cuts are the Blackstone roasted roulade. Bottom cuts are the kamado roasted roulade. You can tell the difference, but not as much as I expected. Forgot to take a picture of my plate (it was magnificent I assure you), but manage to snap a pic of Mr.. KK's plate. And the final verdict? There wasn't a huge difference in the two roulades. I would give the nod to the kamado roasted one, but the Blackstone roasted one was really good as well and really the only part that was a bit on the dry side were the very ends. The inner portions were equally as good as the one from the kamado. It was a fun challenge and I wouldn't have busted out the mini without the suggestion. It's where I got my kamado start and it brings back good memories to cook on it. Thanks for playing my game @ckreef and @Scott Roberts!
  16. 12 points
    BURGER MEISTER

    Show your BBQ area

    When you live in the PNW you either put a cover over your grilling area or learn to love the rain or learn to live with it. It ain't much, but it keeps the ol' bald spot dry.
  17. 12 points
    pesto3

    Beef Shorties

    Ran the Big Joe at 175c (350f) water pan, spritzed ever 20 min (ish) after the bark had set. No wrap until the rest. Total cook time was 5 hours. I usually run at 150c but wanted to test it at 175c. Bloody beautiful!!
  18. 12 points
    ckreef

    Steel Head Trout in Grandma Pan

    I got me a nice piece of Steel Head Trout. I actually like it better than salmon. It's not as tall as salmon so it doesn't have the thin belly meat. Gave it a nice lemon Pesto topping. Cooked it in my 19" KK on the upper grate in my new Grandma pan. It was a gorgeous piece of fish. Below that on the main grate was some baked potatoes and homemade stuffed scallops. Slid right off the pan and onto the serving platter without a care in the world. I really like Lloyd Pans.
  19. 12 points
    Where do I even begin.... Honestly..... I have seen these types of comments a million times, and I have said it myself just as many times. Today..... well today is different and I am once again about to post that I have made the best (chicken wings) that I have ever made. Sure sure sure we have heard it all before. But I want to share this technique with all of you because it is as close to deep fried wings that I have ever had on the grill. I live very very close to buffalo and consider myself a chicken wing aficionado. I have had about every type of chicken wing that you could imagine and have been really enjoying the lemon pepper these days. So today I decided to experiment and I came up with a wing that was the very best that I have produced to date. Here is what I did: shook the wings with AP flour to coat them. Let them sit while my Traeger heated up. 45 minute cook at 165° on super smoke 45 minutes cook at 350° 15 minute cook at 425° these came off the grill crispy like a deep fried wing. They had a crunch to them and incredibly juicy with smoke penetration on the meat. Put them in a bowl and hit them with with a half squeeze of lemon. Then a liberal coating of lemon pepper seasoning. I still cant get over how incredibly deliscious these were. You can see how golden brown they turned out. Made another batch with my home made poultry rub and they came out really good as well. The colour on them were top notch. If you are looking for a great wing idea give these a go.
  20. 12 points
    I was trying to approximate the Bucket List Burger from Cheeseburger Bobby's. I used the smash-burger technique for the patties and substituted smoked gouda for the cheese. I was able to make a close approximation of the Cheeseburger Bobby's sauce too! It was sooooooooo damn good! The egg isn't burned by the way. The pan got a little hot when I was melting butter for the egg and it colored the egg.
  21. 12 points
    I've never made cheesecake on the grill, so there's a first time for everything. With a dessert throwdown and a recent Chef John video for Burnt Basque Cheesecake where he states "you can't screw this up", what better time than now to give this a try out on the Goldens' Cast Iron. I didn't use his exact recipe, used one from Bon Appetit. His recipe was tailored for a smaller cake pan, I wanted to make this in a normal Springform pan. First up - acquire a Springform pan to be used on the grill. Home Goods - mission accomplised, as I don't want to use the one we use in the oven. Most of the ingredients ready to go - All mixed and very smooth thanks to the KitchenAid - And into the Springform pan lined with parchment, ready to go out on the Goldens' - And out on the Goldens' we go - Keeping grate temp around 400 - Bake time is supposed to be about 60 minutes. The top is intended to become golden brown. Mine never browned on the top despite an additional 20 minutes of bake time. So call it a Not-so-Burnt Basque Cheesecake After about an hour or so on the grill - And some 20 minutes later when it still wasn't browned I decided I wasn't taking any more chances so it was time to remove it from the grill. It was still a bit jiggly in the center, which is recommended - I let it cool, removed the Springform pan sides and cut back the parchment. Then into the refrigerator to cool and firm up some more. This is not the prettiest of cheesecakes as it's supposed to fall considerably, which it did. As you can see the sides browned up nicely. It looks terrible but other pictures of Basque Cheesecake on the web look similar with the exception that their tops are browned and mine isn't - Naked Cheesecake shot - And some dolled up shots - This one will serve as the throwdown entry picture - That's it. Dom's take on Burnt Basque Cheesecake on the Goldens' Cast Iron. Having never made this particular recipe before I wasn't sure what to expect (other than a burnt top which never happened.) Oh yeah, how did it taste? Excellent! Creamy texture and the browned crust was a nice twist on regular NY Style Cheesecake. Thanks for checking out this post. Regards, -lunchman
  22. 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!
  23. 12 points
    Edward Cook

    Back to College Steak Dinner

    Not to overload y'all but I'm a few weeks late posting these ... finally got the pictures where I could upload them. My precious daughter (one of two precious daughters!) was home from college for Christmas. As she was about to head back to Houston (Rice U) after the holidays, it obviously became necessary to cook her some rib-eye (her favorite). Below is the photo essay .... Costco is awesome! Low with some Mesquite for a reverse sear ... Checking ... Pulled to rest while I fire up the Joe! Yep ... Back on for some sear! Pulled to rest ... Resting ... And a wedge salad ... And some Brussels sprouts ... And some flat bread ... And some baked spuds ... And some good vino ... and let's eat! The happy student! Juicy!
  24. 11 points
    Tioga

    Show your BBQ area

    This is my built-in Akorn and Weber Baby Q1200 Let's see yours please.
  25. 11 points
    lunchman

    Borek

    Nope, not Borax. Not Borat. Not Bokeh. B-O-R-E-K Borek. Pronounced Buh-rek (I think) Honestly, I'd never heard of it before this weekend when Chef John posted a foodwishes.com video for Lamb Borek. It looked interesting and certainly worth a try. It's Turkish, or at least Middle Eastern in origin. The meat filling contains many of the same spices as the Moussaka I prepared last weeked. Cumin, coriander, cinnamon, paprika, allspice, etc. Chef John prepared his with lamb which the Mrs will not eat, so I made mine with a mix of ground beef and ground pork. Of course, I was planning on making this all out on one of the Kamados, but today's weather (thunderstorms and pouring rain) forced me to make part of this in the oven. The meat filling was prepared yesterday, the Bubba Keg got the call since I haven't used it in a while. The filling should be room temp or cool when placing in the Phyllo so prepping this yesterday was a good idea. It also gave the mixture a chance for the flavors to intensify a bit overnight in the fridge. All the ingredients outside, getting ready for the Keg. Onion, the spices, toasted pine nuts, garlic, EVOO, raisins, tomato paste and diced tomatoes (canned diced tomatoes were used in his recipe, I did my own thing as usual) - Onions sauteing in the Lodge skillet- After partially browning the pork and beef, toss in the spices and the garlic - Followed by the tomatoes and paste, allowing it to simmer for some time until the mixture becomes a bit dry, but retains some moisture - Fast forward to this afternoon, and an adventure in Phyllo. Two sheets spread out. then spread with an egg/Greek yogurt/water/melted butter wash which was a bit of a pain to brush on. Then two more sheets, each with its own layer of wash. Supposedly, the yogurt and melted butter help with pliability when rolling. I'll go with that, it wasn't as bad as I had imagined - I put a line of filling about two inches from the end and successfully rolled it - And this time remembered to add a line of Feta cheese - Three rolls into the pan. Not as easy as Chef John made it look, but I managed. Top brushed with the egg wash - Unfortunately, I didn't have any Sesame seeds to top it with, but it turned out fine. After 35-40 minutes in a 400 degree oven - Plated with some Yogurt based Tzatziki sauce and some greens - And that's it. Lunchman's take on Borek. It was quite good. The aromatic Middle Eastern spices in the meat mixture, wrapped in a crunchy Phyllo dough - excellent. Kinda fun to make, give this a try. There are all different variations on this recipe. I had thoughts of making another with just Spinach and Feta, but ran out of time. Thanks for checking out this post and tonites's dinner! Regards, -lunchman
  26. 11 points
    John Setzler

    Show your BBQ area

    Here's some of my area with some of my grills pulled in for a photo I needed a couple weeks ago...
  27. 11 points
    ndg_2000

    Show your BBQ area

    Here's mine I've got a Pitt Boss 24 and my kamado I made from an old keg And at the other end of my deck I have a chiminea for the colder evenings that will double as a Blackstone/planche and boil a kettle for a cup of tea.
  28. 11 points
    For the April challenge cook I decided to really wing it and charge forward without a recipe, mashing together grills and cultures. My family cannot get enough of tsukune (Japanese chicken meatballs) which we usually cook on the konro. I thought about doing that some shi####o peppers, phoning in a monthly entry, and moving on with life. However, trying to embody the challenge spirit and push myself, I decided to see what I could come up with. Looking in the massively growing rub cabinet, I found myself staring at Dizzy Pig's Molé rub, which remained unopened as I was never sure what to do with it. Challenge accepted! I thought about what to do, and realized it would be pretty easy to make a Mexican themed chicken meatball. Instead of soy, ginger, and potato starch, I would use molé rub, molé sauce, and some kind of corn starch base. I decided on corn for the vegetable, using an easy Tex-Mex seasoning and lime juice recipe I love, and decided to add grilled avocado for good measure. Laughing out loud to myself like a crazy person, I settled on the molé combo, red onion, and minced tortilla chips for the chicken meatballs. I added these to the dark meat ground chicken, got everything nice and mixed up, and then made the result into meatballs and rested in the fridge while I went to mow the lawn. When I got done with the trimming, I lit the Big Joe and a separate chimney of marabu charcoal for the konro. Back to mowing. With things heated up, I put the corn on the kamado and let the konro heat up. Once the corn was almost done, I gave up on mowing and cooked the avocados and then meatballs. These cook so fast in this format. Between turns, I cut the corn off of the cobs, made beds of grilled corn, skinned the avocados as they came off the grill, and filled the "pit" with a chicken meatball. A quick spray of chili pepper sauce and we were off to dinner. The bowls and all of the extra meatballs disappeared almost instantly, and as silly as this seemed as I made it up, this dinner could make it into the rotation for us. It was delicious. Thanks again for posting the challenge cooks and encouraging me to get out of my comfort zone.
  29. 11 points
    pesto3

    Big Joe Pizza

    Man oh man we love pizzas here. It was just myself and the kids last night so there was no need for gluten free pizzas! went for a really thick base base last night. Cooked at a lower temp as we loaded our pizzas up!! love it!
  30. 11 points
    lunchman

    Moussaka - April Fusion Challenge

    I haven't made this in about 10 years, figured it was time to dust off the recipe and give it another go for the April Fusion Madness Challenge. I didn't use the exact same recipe as before, but the results were just as good as I remember. For some reason, perhaps it's 10 years of experience, but it wasn't as hectic and frantic a dish to prepare as it was the first time. The Dish: Moussaka Prepared On: Goldens' Cast Iron and Weber Kettle Moussaka is one of those Greek recipes that differs, depending on whose recipe you pick, which recipe swears to be authentic, etc. I simply prepare it the way I like as I'm not Greek and interpret it as I see fit. Some Moussaka recipes call for a layer of potatoes, some don't. I use them. Most recommend boiling the potatoes, then slicing and layering them. I did that 10 years ago but this time wanted to save using another pot. So I microwaved them to get them started, then finished roasting them out on the grill. Most fry or roast the eggplant. No way, it's being grilled for this recipe. So here goes. Most of the ingredients - The eggplant with the skin peeled in stripes, thickly sliced and salted to remove some of the bitterness - All the ingredients outside on my cart, ready for the grill - The Weber Kettle's role in preparation - The Goldens' gets the Lodge skillet with the ground beef and the overflow eggplant - Eggplant and potatoes looking good on the Weber - The beef mixture sauteing with diced tomatoes, onion, garlic and the spices (most important of which is Allspice) - Back in the kitchen preparing the Bechamel - Layering the ingredients in the pan. A layer of breadcrumbs, potatoes, eggplant, then the meat mixture. I stopped halfway while spooning on the meat to take a picture. Followed by another layer of eggplant and finally the Bechamel. I added the searing plate to the Goldens' and got the temp around 350 or so, baking it for an hour - Since it's difficult to broil and brown the top in a Kamado, I finished it off in the oven - I let it cool a bit and plated it - Entry Shot - This was quite good, has that unique taste. After it sits overnight in the fridge, it'll be even better tomorrow. Thanks for checking out this post! Regards, -lunchman
  31. 11 points
    freddyjbbq

    Pizza Madness (experiment)

    Did a bit of messing with some dough recipes, cooking temp & toppings: sweet fennel sausage, hot peppers and buff mozz will blow your mind!! Roasted some chicken in the WFO & used that, some bacon, pesto and buff mozz cubed mozz and bacon (for the kiddies)
  32. 11 points
    bosco

    Traeger Chicago Deep Dish

    I felt like making some dough so I figured why not do a deep dish. Knocked the dough down twice then plavced in the fridge for 24 hours. My wife isnt a fan of the traditional method with fresh sausage, so we mix things up a bit. San Marzano tomato’s lightly diced and I added a small amount of Italian seasoning. Sautéed the mushroom and let the peppers and olives dry a bit to avoid water in the pie. Stacked mozerella, pepperoni, topping and then my sauce. Baked on the traeger @450° for approx 40 min. Added my pizza stone to the T while it was heating up to help with baking the crust on the bottom.
  33. 11 points
    KismetKamado

    Spring Steak Dinner

    Had the KK rolling all day. Cleaned it first thing this morning and lighted it shortly thereafter. After an avocado egg cook this morning and then a spaghetti squash roast, it was ready to knock out a steak dinner. Got some work and yard cleanup done along the way. Potatoes on first - on an upper rack. Pulled the potatoes and foiled them to keep warm while I grilled the asparagus and Prime grade sirloins. Plated it up. And nailed the temp. I always worry about screwing up steaks by over cooking to my family’s preference. No worries tonight. They were perfect.
  34. 11 points
    coolpapabill

    Bacon America Great Again

    Made bacon for the second time , came out great. Bought a 10lb pork belly from Costco. Three different flavors : maple , Sriracha honey , finally Bookers Bourbon and maple . They were all delicious and had very distinct profiles. Basic 7 day dry cure , 24 hour drying to form a pellicle , and hickory smoke in the Joe at 225 degrees about 2 1/2 hours until bacon hit 150 degrees. The hand slicing was a pain , I'll be looking for a slicer soon. Once you do this , it will be hard to eat store bought bacon again.
  35. 11 points
    The stars aligned and I unexpectedly landed myself some Lefty’s fish and chicken fry blend with the help of a friend. I was super excited as there have been a few great posts lately touting how good Lefty’s is. I have just recently learned how to pan fry due to my obsession with fried green tomatoes..... and I was really looking forward to frying some chicken. And with all the hullabaloo about Nashville Hot Chicken lately, I thought I would attempt my spin on that. First toasted up some Texas toast. Thankfully, I had leftover melted butter from my baklava and it was super easy to knock this out. Then on to the star of the show. Followed the package directions and then into a shallow layer of some avocado oil in a small enameled cast iron Dutch oven. Meanwhile I put every kind of pepper powder I had in a dish along with some paprika. Heavy on the cayenne but also had chipotle, jalapeño and a few others in the pool. Once the chicken was done I pulled it and dumped all my spices in the residual oil. Then I dunked the cooked chicken in the chile oil mixture turning a couple of times to thoroughly coat it. Plated it up on the Texas toast with chipotle mayo and pickles. This sandwich was nothing short of amazing. My husband really enjoyed it and said it was one of my best “off the wall” efforts lately. I was also surprised with how good it was. There was some decent heat, but it wasn’t unpleasant at all. A really great sandwich and definitely something to do again.
  36. 11 points
    I was asking around on another forum about getting a custom grill grate made and was referred to: The Burn Shop http://theburnshopwf.com/ I sent him my design idea.... he promptly sent me this proof: I couldn't shell out the money fast enough.... shortly after that I got an email with this photo: 3/16" carbon steel... This is a 21.5" grate that I'm gonna use in my drum smoker...
  37. 11 points
    pesto3

    Chicken and Chips on the Big Joe

    Chicken thighs semi indirect and thick cut wedges fried on the Big Joe.
  38. 11 points
    DerHusker

    Super Bowl Wings & Thangs!

    Spent an uneventful time at home watching it rain outside most of the weekend. The one thing we could do was prepare for the Super Bowl. What goes good while watching a football game? Wings & Thangs of course. I’ve made these Honey Sriracha Chicken Wings and Buffalo Chicken Potato Skins before and they turned out great so I made them again and decided to share the pics. See link for detailed recipe and cooking method: https://www.kamadoguru.com/topic/38718-honey-sriracha-chicken-wings-and-buffalo-chicken-potato-skins/ All I got this time were these plated shots They were extremely delicious just like the last time. Thanks for looking.
  39. 10 points
    Well, I did it!! 10 lb brisket which I trimmed up and put on the Kamado at 2 am. This baby went fast reaching an internal temp of 205 by 10 am. Wrapped the brisket in foil, put it in the cooler with towels to keep warm until dinner at 6 and was received with rave reviews. Here are some photos. Next: PORK BUTT!
  40. 10 points
    pesto3

    Show your BBQ area

  41. 10 points
    ckreef

    Japanese Scampi

    Japanese flavored Shrimp and veggies cooked on a Konro grill handmade in Japan. Basic scampi cooked on a Komodo Kamado grill handmade in Indonesia. The basic ingredients. Some basic prep work. Ginger and garlic marinated shrimp. Snow Peas seasoned with a Japanese pepper mix. Grilling the shrimp and snow peas on the Japanese Konro grill. Basic scampi cooking on the Komodo Kamado. This is the first time I've pan cooked pasta like this. Dinner is served. This challenge turned out to be harder than it should have been. At the beginning of the month I tested out an idea. It didn't work quite as good as I wanted it to so I switched out one of the ingredients and tried again. Still not exactly right. After searching the following weekend for the correct ingredient I gave up and came up with another idea. Bought all the ingredients for my second idea. The weekend I was going to cook it got busy and the weekend came and went. At this point the month is coming to an end so I once again changed plans and finally came up with this idea. I guess if coming up with a decent idea was really this hard, great challenge
  42. 10 points
    DerHusker

    Grilled California Burrito

    I had a bunch of fries’ leftover from eating at a local burger place that I had saved so I decided to make a popular burrito here in San Diego. It is known as a California Burrito and typically has Carne Asada, French Fries, Frijoles, Cheese, Pico de Gallo, Guacamole, and Mexican Creama. (A 7-layer burrito if you want) Any way I started out making everything and was taking plenty of pics with my phone camera but somewhere in the middle of my cook I somehow (and I have no idea how) set my phone back to “Default” mode. Anyway, I don’t have access to those pics as of now and may never have access to them as they may end up being erased. So, I whipped out my Canon 70S and took the following pics at the end of the cook. I had purchased some Carne Asada and flour tortillas from the Mercado. I made up a bowl of Pico, A bowl of guacamole and some Mexican Rice. (No Pics) I then grilled up the Carne Asada. Here it is on the grill. I brought this in and diced it up into small squares. I then started to assemble the burrito. Started out with a nice layer of Mexican Cheese. Then the Carne Asada, Fries and some Pinquito beans. Then some Pico de Gallo, guacamole and some Mexican Creama. I rolled it up and placed it on the grill. Here it is done and ready to cut. And here are the plated shots with some spicy carrots, Mexican rice and a Modelo Negra. And a close-up shot. This was delicious! Thanks for looking.
  43. 10 points
    AlabamaAviator

    40oz Dry-Aged Porterhouse

    Folks. This was good. Salted and sous vide in the Anova for 4 hours at 129F. Hot and fast sear in a bubbling butter bath, and lets marvel at that medium rare magic .
  44. 10 points
    Waynegro

    First Cook on the Soapstone.

    I've been grilling on a Pitboss Kamado I bought from Costco for many years and it served me well. However, I recently picked up a KJ BJ2 at a Costco roadshow and have rapidly acquiring accessories for it. We all know the wide-rage of accessories is one of the drawing points to the KJ line. I just purchased the soap stone and finally had a chance to do a proper cook on it. I grilled up some scallops and mushrooms on it and after reading counteless reviews (most seem good and a few bad) I must say I am impressed! The soapstone delivered a robust flavor to the scallops. I am picky with Scallops and I usually don't like how a lot of restaurants cook them and these ones I cooked were delicious and rivaled very best I've had at higher end restaurants. I also cooked some mushrooms and they turned out perfect. Its not cheap but so far I'm really impressed by it. Like others have said it does take a bit for it to heat up, but one it does it stays hot. You can flip the scallop over and the second sear seems just as hot as the first one. The unit its self is super heavy and just feels badass in the hand. Props to KJ for putting this out for us!
  45. 10 points
    MossyMO

    Brisket - North Dakota Style

    Yesterday we had a brisket injected and seasoned but it was 10 below out with -35º to -45º windchills. Whatever, just a chilly inconvenience… drum smoker set up using other grills, table and snow bank as a wind break. ----- Just before wrapping the brisket ----- sliced ----- This brisket was popping with flavor! Thanks for looking!
  46. 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
  47. 10 points
    Panchango

    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.
  48. 10 points
    John Setzler

    Bake Me Some Pie

  49. 10 points
    Tarheel

    Old Standby Delivers Again!

    Nice warm weather called for my second cook of the week. Decided to do one of my favorite kamado cooks, an old standby that has never let me down: smoked meatloaf. If you're reading this and have never smoked a meatloaf then you need to try it, soon. Without a doubt one of the largest improvements vs. conventional cooking of just about anything I can think of. I pretty much followed John's recipe, except increased the soy sauce and added a TBS Worcestershire sauce.
  50. 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!
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