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Showing content with the highest reputation on 01/31/2019 in all areas

  1. 4 points
    Finally dinner time. Well worth the wait. Ingredients: roasted shallots, onion, carrot, Brussels sprouts, bell peppers, butternut squash, roasted chicken, rotini, fennel, basil, thyme, celery seed, salt, fresh ground black pepper, ginger, coriander, peri peri. Forgot the bay leaf and garlic...
  2. 3 points
    CentralTexBBQ

    Polar Vortex, Schmolar Schmortex

    Really don’t care that it’s -1° outside or that the windchill is -21°. This is the reason I bought the Kamado, exactly for times like this. So, roasted chicken soup is on the menu but, not your mamas chicken soup.
  3. 2 points
    Looks like Kamado love has hit social media Maybe she is a new spokes person for BGE
  4. 2 points
    A kamado especially a ceramic kamado doesn't need any extra insulation.
  5. 2 points
    gotzero

    Weekend Brisket

    I have had great luck with Restaurant Depot's Angus briskets, but this weekend at my Costco, during my random sweep of the fresh food section, I saw they finally started carrying USDA Prime packer brisket, and to support that continuing, I left with one. It was commented on by the cashier, the person checking the receipt, and the cashier at the liquor store, all some variation of "oh, wow, we must have just started carrying that, I need to get myself one at the end of my shift". In talking with them all, the Costco employees seem to enjoy the annual visits from Pit Boss, Traeger, and Kamado Joe. I put the brisket with salt and pepper on at 1am on a 225 degree Big Joe with hickory wood, and slept like a baby. I realized my BBQ alarm has never gone off since learning how to work the ceramics. Woke up in the morning, wrapped in butcher paper, and then pulled the entire Brisket for an hour rest at 2pm. I decided to make burnt ends out of the point (a family favorite) so those got covered in hot pepper rub and sriracha garlic BBQ sauce and then had another hour on the kamado. Everything rested in the warming oven until dinner time. The flat ended up looking different from most of my cooks, but was super moist and tasty even though it sliced almost like pulled beef. We enjoyed some of the leftovers into the week in tacos and eggs. I hope these remain available where I live, as I plan to have many more cooks with them. We got half a dozen family meals out of $40 of meat that in the grand scheme of things was an easy cook.
  6. 1 point
    Here's a short video of how the Kamado Joe Charcoal Basket works... 20180924_CharcoalBasket.mp4
  7. 1 point
    ckreef

    Cracker Jack Pork Tenderloin

    Was munching on some Cracker Jacks when an idea hit me. Most kids these days have never even heard of Cracker Jacks. When I was a kid they were the best snacks. Came with a toy surprise in every box. Kewl toys like decoder rings and little army men. Now days you get a sticker and an app code - Yay me :( Cracker Jack and Apple pork Tenderloin. Parmesan asparagus and a Blueberry crumble. It was a decent meal but the ground up Cracker Jacks didn't really do anything for it. I do think I now have the basis for a baked apple dish. We'll explore that idea in the near future.
  8. 1 point
    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
  9. 1 point
    John Setzler

    Sous Vide Ribs

    After about 24 hours in the sous vide bath at 150°F, I'll give these guys a little smoke and char on the grill....
  10. 1 point
    Every now and then I read of a pellet pit hopper fire or grease fire. So I've always thought that if my pit isn't well-away from flammables, I should take a look at it every once in a while (5-10 minutes or so). By my thinking, Set It and Forget It refers to the temperature and not the pit. But many pellet pit manufacturers are promoting Internet monitoring. I assume that a lot of users are now "watching" their unattended pits from distant points. I don’t think that’s a safe practice. Do you?
  11. 1 point
    helliger

    Flame Boss 400

    mmm, I meant to search for "flame boss 100" but put is as a post by mistake and can't delete it. At least it's in a thread about temperature controllers.
  12. 1 point
    Atlanta Grill Company sells it. See here.
  13. 1 point
    I have one of these from Costco and love it. Wish I would've picked up another before they stopped carrying it. They've a smaller version 500 lumen 2 pack since. While my courtyard is lit, I needed brighter light on the grill and the occasional need to... investigate the critters both large, small, fanged and antlered that may be in my yard at any given time during the wee hours of the night...
  14. 1 point
    KJ Basket owner here and like it. I wanted it to connect to the D&C system and also liked the fact it included the divider. I haven't used the KAB but had checked it out at our local Ace hardware store.
  15. 1 point
    Agreed. That's why I posted it in the Non Kmado Cookers section.
  16. 1 point
    This post, made 5 hours ago, generated my comment. "I use a welders blanket draped over the grill in really cold temps..." I'm so new here that I didn't know it's uncommon.
  17. 1 point
    Agree, not sure I’ve ever seen too much posting here about insulating with a blanket or otherwise.
  18. 1 point
    I leave mine unattended frequently without any second thoughts (did it today while I was at work) but....... i frequently clean out my grill after each cook and its in a place where it disaster did strike, it wouldn’t burn down the house, deck or anything else. i think that grease build up is the enemy
  19. 1 point
    Bluedot

    New Introduction

    Hello all. User of a large BGE for several years and finally decided to go with a pit controller for more precise cooks. I was told that there is a wealth of knowledge here just waiting to be tapped.
  20. 1 point
    I have both baskets. I had bought the KAB before KJ produced their basket. Both are made of stainless steel. The KJ basket is a bit heavier construction than the KAB, especially on the bottom grate of the basket. That part is significantly heavier on the KJ basket. The KJ basket is designed to connect to the Divide & Conquer rack. Some folks like that and some don't. The KJ basket changes the way the heat deflectors sit in the d/c rack. They now sit on the tabs of the charcoal basket rather than on the lower part of the d/c rack. Some folks don't care for that. I don't see it as an issue. The KAB operates completely independently of the d/c rack. The KJ basket does not have standard handles on it if you wanted to lift it out without the rack. The KJ basket comes with the divider. I think that is extra on the KAB.
  21. 1 point
    I have the Big Joe KJ basket. It works great. I use the divider quite a bit with the rotisserie. I like how the system works. The stones rest on the tabs, it is easy to pull out with the D&C ring. For the classic size, I got the kick ash basket to save some money since I did not see needing a divider.
  22. 1 point
    Stinga

    Wood-fired Beef Enchiladas

    Any chance you could share the recipe..... Thanks...
  23. 1 point
    pesto3

    Pork Belly on the Big Joe

    Spun a little pork belly on the Big Joe on the weekend for my Daughters 16th Birthday. Did veggies in the classic. Great day all up!
  24. 1 point
    mike echo

    Pellet Grill Wifi / Smartphone app

    Yup. A nice asset. Got one on my Rec Tec that works well. Heard that other manufacturers wifi set ups can be wonky. Now getting someone to put the cook on the grill other than me and inserting the temp probes correctly if I am not close, can be more than another story. My wife, not into cooking, let alone grilling, will only do it grudgingly.. I use a welders blanket draped over the grill in really cold temps, you Traeger people have it good. M.
  25. 1 point
    I assume it's almost 100% the transition from gas grill to the world of lump / charcoal, possibly augmented by the skill of starting a small fire versus dumping half a can of lighter fluid over a bed of Kingsford.
  26. 1 point
    Thanks. He lives about 50 miles north. I'm running it up today.
  27. 1 point
    My dad was from Chicago; mom from Temple, Texas. The Texan in me would have taken on the challenge. Remember the Alamo!
  28. 1 point
    I have wondered if this is a business opportunity: "The Roving Grill Guru. We teach, you cook."
  29. 1 point
    Sorry to hear about your wife’s uncle. I am sure this amazing looking soup made his day!!!
  30. 1 point
    Chasdev

    Polar Vortex, Schmolar Schmortex

    My sister is also in Chi town and she sent me a picture of her dashboard display on her way to work at the VA hospital yesterday, it showed -23 at 5:am.
  31. 1 point
    Chasdev

    Weekend Brisket

    I prefer choice over their prime as there is way too much fat on them.. In fact I've only tried one from Costco, it had too much fat to eat, so HEB choice is my go to.
  32. 1 point
    freddyjbbq

    Wood-fired Beef Enchiladas

    Thanks guys, its been far too long since I’ve made these. DivaQ recently posted a chicken version on her Instagram account, think I’ll try those next
  33. 1 point
    T Yelta

    Polar Vortex, Schmolar Schmortex

    CTBBQ, drop the mic already will you That's the cook of the year so far Congrats
  34. 1 point
    mbellot

    Polar Vortex, Schmolar Schmortex

    I wouldn't either, in fact living in the Chicago area I probably do it fairly often. But with outside temps -20 to -25 and windchill pushing down to -55 I really don't intend to open any outside door unless there is an imperative need.
  35. 1 point
    lunchman

    Chicken Shawarma and Naan Bread

    Chicken Shawarma and Homemade Naan Bread I love this recipe, it's a lot of fun to make, always has a great taste and can be treated like Tacos, served with pretty much any toppings you'd like. I usually make this on the Goldens' and the Bubba Keg, but since this will serve as my entry into the October Chicken challenge, this is the first time I'm using the Weber and the Bubba Keg. The marinade ingredients - which all ends up looking like this (I do thin it out a bit with the addition of a little water) - The chicken parts preferred for Shawarma are skinless, boneless thighs. The higher fat content of thighs keeps the chicken moist during the cook. Breasts could be used, but I think the chicken might wind up a bit drier than you'd like so thighs are highly recommended. You can marinate the chicken in a ZipLok bag or as I prefer in a glass dish. I brush the marinade onto the chicken, no sense wasting a plastic bag - I let it sit in the fridge for a few hours to marinate. In the meantime I prepare the dough for the Naan bread. This is a Yogurt based dough, very sticky but it grills up nicely. After a few hours of proofing it looks like this, it's risen quite a bit from when it was mixed in the bowl - And makes eight pieces - Let's get to grilling. The Weber set up for indirect with the Slow N Sear, the chicken thighs are placed on the indirect side - The Naan dough balls have risen a bit after sitting on the mat under a tea towel - The chicken is looking quite good after about a half hour, total grilling time was around 45-50 minutes - The Naan bread is grilled on the Lodge cast iron pizza pan on the Bubba Keg. I add some butter to the pizza pan to get the bread to grill nicely - Thighs after a rest and cut into smaller pieces for serving - The recipe normally calls for a Yogurt based sauce with Cumin, Lemon, Minced Garlic, Salt and Pepper. Mrs lunchman prefers a Sour Cream based sauce so that's what I use instead of Yogurt. Getting ready to make a sandwich with the fixins (tomato, cukes, olives, sauce, shredded lettuce). The local Wachusett Green Monstah beer will hopefully help the Red Sox throughout the remainder of the playoffs! A Shawarma sandwich served on the Naan bread - This last pic will serve as the entry pic in this month's challenge. Thanks for checking out tonight's dinner! Regards, -lunchman
  36. 1 point
    prowe

    Chicken Shawarma and Naan Bread

    I didn’t realize this started in October. Sooooooo, I did stop by lunchmans, lunchman threatened me with a gun. I dug through his trash, eating everything I could while in the dumpster. Bagged a few “ take out” items and he started to shoot at me.... this is all all a complete lie....don’t take this serious. keep on rockin! Chardonay may be playing a factor in tonight’s posts...blame it on chardonay. Still a big fan of the meal peasented.
  37. 1 point
    prowe

    Wood-fired Beef Enchiladas

    Dude, if the kids don’t grow out of it I will be more than willing to drop by and eat their share. Ha, I might just be a catalyst to the CK reef method ! Keep cooking buddy, you are an artist and a gentleman even if the kids don’t see it yet! They will see it someday.
  38. 1 point
    KismetKamado

    Leftover Gumbo

    Perfect!
  39. 1 point
    freddyjbbq

    Pork Belly on the Big Joe

    dang! everything looks perfect!!
  40. 1 point
    freddyjbbq

    Polar Vortex, Schmolar Schmortex

    Good looking cook! Even Mother Nature knows better than to lock horns with a Kamado Joe!
  41. 1 point
    KismetKamado

    Leftover Gumbo

    Looks like you made good use of leftovers!
  42. 1 point
    bel4_20

    Pork Belly on the Big Joe

    Lokks fantastic!
  43. 1 point
    bluebird

    Pork Belly on the Big Joe

    That looks delicious!
  44. 1 point
    TKOBBQ

    Pork Belly on the Big Joe

    Looks like you made her a tasty Birthday meal, it looks great. And by the way tell her Happy Birthday from MD.
  45. 1 point
    landscaper

    Smoke - What You Need to Know

    Your doing it right. If you want the smoke to last a little longer, put a few chunks around the perimeter of the lit coals. As the cook progresses and the fire burns, it will start those other pieces and you will get a longer smoke. Yes smoke is there even when you can barely see it. One other thing I do is. If I'm looking at a long smoke on say a brisket or butt. I use smoke packs made from double wrapped heavy foil and soaked wood chips. 2 large sized packets. Punch a few holes in the top. One next to the coals that are ignited and one towards the rear. In most kamados the fire tends to spread towards the rear. By the time the first one has finished doing its thing the fire has spread to the rear and then that pack takes over. I can have thin blue smoke for a very long time doing it that way. Once the meat hits about 170 its done taking on anymore smoke anyway. Be careful though. You can over do it. Everyone's smoke tolerance is different and you have to find out what works for you. Oh and yes....soaking chips and even using chips is taboo. But it works for me. I don't soak chunks when using them for short smokes like ribs.
  46. 1 point
    fbov

    Smoke - What You Need to Know

    You're onto the same technique I've settled on: let the fire get hot before you cook. If this is what you mean by "precharging" it's not just worth it, it's mandatory!! Food will not taste right if you don't wait. And, yes, adding smoking wood will cause billowy white smoke, which will die down. But the smoke flavor got onto the food, and will soak in with time. Note that the "smoke" ring doesn't need smoking wood at all, just charcoal! Have fun, Frank
  47. 1 point
    I use the SmartFire https://smartfirebbq.com and love it. It hasn't been without issues. They got a bad batch of probes from their supplier and mine arrived with a DOA fan. Fault was diagnosed and a new fan sent out on the same day. Probes have been replaced and unit is working brilliantly. It does help that I can track the manufacturer down at our local bbq competitions if necessary.
  48. 1 point
    Interesting for the price, but I'm curious how it performs with this stated feature:
  49. 1 point
    I hardwired my Big Joe tables with 12 volt lighting, LED strips & 600 Watts of waterproof power supplies. I can guide airplanes to safety while Smoking some ribs. AKA: Grilling & Air Traffic Controlling”
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