Jump to content

Leaderboard


Popular Content

Showing content with the highest reputation on 02/09/2019 in all areas

  1. 9 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. 6 points
    shuley

    I'm baaaaack.

    It's been a while. Not really for kamado cooking, but for kamado posting. I've been particularly busy with my running. I ran a full marathon in November and another half two weeks ago. I've been doing a 12 mile run each weekend and usually 2 other 3 mile runs as well each week but now my 8 year old has been wanting to run with me so those runs have been short to accommodate him. We also went to NOLA over Christmas break to celebrate our 10 anniversary. I have been cooking the whole time, maybe not as many gatherings as I would like, and my kamado cooking has decreased but it is still in my regular rotation. Anyway, I made burgers tonight so I felt like posting them. I'm planning on doing kamado pizza tomorrow night as well. I got a pizza steel that I LOVE and has totally upped my pizza game, but I have only used it in the oven so far. That and the elements of pizza book. So so good. Anyway, I've missed you all
  3. 3 points
    I have cooked pizza for years and years and was never really satisfied with my crust. I tried dough recipe after dough recipe and still couldn't find a winner. Then a friend asked me what temp do you cook at? I said 600-650. He asked is that a dome or stone temp? I said the temp was off the dome thermometer. He said what temp was your stone? I didn't know. He gave me this infrared laser thermometer and said make your stone the temp recommended for your dough. I made some Ken Forkish 70% hydration 24 - 72 hour dough and used the laser probe thermometer to make my stone temp 600 deg and cooked some pies. . Crust problem totally solved and my pizza cooks definitely went to the next level. Crust was crisp with a nice bite, and had the consistency and airiness of a nice sour dough bread internally. Simple thing I had been ignoring, actually turned out to be the big turn around. Best pizza tip I have ever received, so I thought I would pass it on to anyone who does not already know this little gem of information . Happy Cooking.
  4. 3 points
    Catsn'doos

    Product Testing

    My wife and I last year made the step from backyard poultry to include beef production as we continue to grow our hobby farm towards something more substantial. Today we picked our first 2 bulls up from the butcher so naturally after deliveries I had to do some QC and test the product. Needless to say I am impressed that we turned out such a high quality product on our first run with holstein bull calves from dairy production. Sirloin steak nearly fork tender seared 6 minutes a side on the mini egg. with any luck I'll be doing a brisket cook this weekend.
  5. 3 points
    This is my third build and I am gonna keep this one. Cooking on a homemade smoker is just fun
  6. 2 points
    freddyjbbq

    Some Jalapeño Poppers

    Hate to admit it, but I followed Diva-q’s recipe once and have developed somewhat of an addiction. never any leftovers
  7. 2 points
    dirty6

    Made it to the Last Frontier!

    Greetings all! I’ve been absent for a bit as my family just completed a move to Fairbanks, AK. As you might imagine, one of the most valuable items that went into the shipping crate with our household goods was Ginger, our KJCII. The movers in South Carolina weren’t the greatest, but they did pick up on my anxiety and wrap Ginger up good and tight. Onto the crate she went. I was sure I’d be greeting a pile of red ceramic bits and pieces of sadness in Alaska... 45 days after we said goodbye to our stuff, we met it again 4500 miles away...and about 85 degrees colder! Much relief was on my face when the kamado rolled off the moving truck safe and sound. I was worried about the temp extremes and kamado cooking up here, but so far everyone has survived. After a few more days of unpacking, we finally found all the accessories (and ceramic components) in the various boxes we moved with. An unusually warm winter day (high around 7F) meant some smoking was in order. Pork butt it was. Note the position of the sun; this photo was taken at 11:45am. Next up was Super Bowl Sunday, another unusually warm day. Chili was demanded, chili was prepared, chili was enjoyed. That’s a 2lb pork+beef meatball smoking on pecan while suspended over a pot of chili. When the meat’s done, it gets crumbled and goes into the pot. So far Alaska has been doable with the cooking. The biggest shock when it comes to cooking outside has been the cost (and availability) of lump. There’s only a handful of places in town that carry it, and the only kamado dealer of any kind sells BGE lump for 36 a bag (I was paying 22 in SC). Thankfully the Lowe’s just got a random shipment of KJ Big Block and I snagged 4 bags for 26 apiece. Unsure if that price will stick. Wal Mart doesn’t have Royal Oak, so I’ve yet to find a budget option. I have noticed a significant temp diff between grate (measured w my ThermoWorks Smoke) and dome, as much as 120 degrees. I’m unsure why. I need to verify/calibrate both thermometers. If that’s not the culprit I suppose the extreme cold could be causing a variance, or perhaps some cold air sneaking in around the gasket seal where the temp probes are inserted. Ive also been fighting the fire a bit more than usual. This is either the outside temp or me being anxious. But she cooks, and cooks well! More to follow from the land of the midnight sun. -d6
  8. 2 points
    Quick dinner tonight before the family heads south for a week of vacation. Seasoned two top sirloin steaks with Oakridge BBQ Carne Crusta rub and then grilled them on the Kamado Joe. Once the steaks were seared on one side I added a thyme, garlic, and rosemary compound butter to each steak. Pulled the steaks when they were at 135 degrees internal. As a side I roasted some fingerling potatoes in the cast iron skillet with oil, shallots, and garlic. Everything turned out great! Now it’s time for some rest and relaxation at the beach.
  9. 2 points
  10. 2 points
    Thanks everyone! Here is my setup. I will post details about the grill under the Saffire Grills thread.
  11. 1 point
    Hello everyone! I am a new Kamado owner of a Saffire Grill Platinum version. I have been a casual griller and had never done a long cook before, but now I am hooked. Very happy I took the plunge and look forward to sharing cooks and experiences.
  12. 1 point
    pesto3

    Chicken and Chips on the Big Joe

    Chicken thighs semi indirect and thick cut wedges fried on the Big Joe.
  13. 1 point
    John Setzler

    The Kamado Joe Do-Joe

    Atlanta Grill Company is taking pre-orders for folks interested in this accessory: https://atlantagrillcompany.com/products/dojoe-preorder-1?fbclid=IwAR16JJjCWJZ1MMXAJBWuO1i5FJ3fsRVS1Zij_Ldan97FrBq3Uj5t2Q4kuQo
  14. 1 point
    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.
  15. 1 point
    Never L8 4 chow

    Granola, Pizza, and a movie

    This is simple cook I have down to a science in a convection oven. So I had to try my hand at fixing something that wasn’t broken. Since we had pizza and a movie planned for last Saturday night, I figured I’d take advantage of the one heat source and see how one of my staples, granola, would come out on the Big Joe. This is a quick, inexpensive, and easy to make snack we pay far too much for when buying it from the grocery stores. I let the temperature stabilize around 350° for a little while, then put my cookie sheet of granola on for about 30 minutes. I probably could’ve taken it off at 25 minutes, but I like my granola like I do my pizza, crispy. Just personal preference. The granola certainly took on some smoky goodness. Interesting new twist to the flavor. This particular batch contained most of the ingredients listed below, however it was just shy of the 3 cups of oats. You can add just about any freeze dried fruit you want to dice into it. I prefer not to put in too much fruit, otherwise it won’t come out as crisp as I like. Granola Oats 3 cups Brown sugar 1/2 cup Coconut oil 1/2 cup Maple syrup 1/4 cup Craisins 1/2 cup Sliced Almonds 1/2 cup Cinnamon 2 tsp/or to taste Cayenne 1 tsp/or to taste Mix the ingredients well, or you’ll end up with clumps of brown sugar. Spread the mixed ingredients out on parchment paper in a 12x17 inch Cookie sheet, then cover it with wax paper and roll it out to make it as flat as possible. If you want bars or pieces, now is the time to cut or shape them before putting it into the oven or kamodo. Once the granola was off, up went the temp for pizza.
  16. 1 point
    TKOBBQ

    Bottom shelf Classic I

    Looks like it came out really nice.
  17. 1 point
    jrow17

    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.
  18. 1 point
    Never L8 4 chow

    Granola, Pizza, and a movie

    The rest of the cook. Yep, that's a heat deflector used as a pizza stone Simple pizza and a movie.
  19. 1 point
    Jose Andres Zapata

    New Saffire Platinum 19"

    A little background first. In planning our bbq area, the goal was to create a more casual cooking environment and not necessarily create another "kitchen". Once that was decicded, I debated between going with a "Santa Maria" / Argentinian type grill or a Kamado. My wife's request was that it was kept clean... that was a minus for an open grill. We also know that we get a steady breeze 24/7, that also was another minus for an open grill. So we decided on the Kamado and could not be happier. In one month since installing it we have made different types of cooks, from low and slow ribs to high / fast pizza. All great! Deciding on a grill. Right off the bat I decided against the BGE... sorry but not a fan of the color, I know shallow but aesthetics play a part of the experience. I like the KJ of which the feature I like the most is the hinge. I kept researching and found the Saffire, Platinum version. The features I like the most and possibly over the the KJ are the all stainless steel parts on the exterior, with lifetime warranty. The handle, the ring straps, hinge springs and top cap are all stainless steel. Also a major deciding point was the Crucible Firebox. It is made of Firebrick instead of ceramic and according to their literature is rated 1000° higher. It is also modular, so you can replace the piece that cracks and not the entire firebox. Similar to the KJ but with a higher temp rating. And the blue color with with the stainless steel looks great too! The Saffire. Having made the decision, I was lucky that it was right around Black Friday. So I bought it at a 20% discount, no taxes and free shipping. Could not pass on that opportunity. The grill arrived about 1.5 later...which I thought was fairly quick for ground shipping from Ill. It was shipped very well packed on top of a small wood palate. The box itself was heavy duty honeycombed corrugated cardboard. Assembly was quite easy. The dome and hinge came attached. I only had to attach the handle ( tool provided), the cap which is a slip on, and unpack the grills and heat deflector. Slip the Firebox and charcoal basket into place. Speaking of the basket, it was another deciding factor. It made more sense to me vs. the KJ plate. It seems to me the plate has a potential to hold more ash, and I have noticed that KJ is now selling a basket. First Firing. Here is a photo with all the pieces and place and first firing. You can see the firebrick of the fire box is a lighter color than the body ceramics. I would say that it is probably lighter than ceramic as well. I used Cowboy charcoal that I picked up at Walmart. I used the Tumbleweeds starters from Royal Oak, which I love. Inexpensive and do get the fire going. There is a frame that sits on top of the fire box. It holds the heat deflectors in place, at the lowest level. The grills, you can place at two different heights, at the top of the fire box or higher at the top of the lower body. The First Cook. I decided to go with with a pair of Tri-Tips. I fired the grill up and let it come up for temperature. Being a newbie, I made the mistake of letting it heat up too much (600*-700*... I had trouble bringing the temperature down. But went with it. The final result....They look great. A bit overcooked for my taste but ok for my wife. They were still juicy, even reheating them on the stove... they were juicy. Off and running with the Kamado bug!
  20. 1 point
    @SmoovDNext up, keeping the hard work going. Be wary of going backwards seeing as you lost so much very quickly. A struggle of mine, and many other weight loss people. I have hit 2 plateaus as well. M.
  21. 1 point
    Sodaking27

    Some Jalapeño Poppers

    Definitely going to give these a try. Love Poppers.
  22. 1 point
    Thanks for replies. I have a couple more questions - I use 2 wireless thermometers - Q-Tech (bt smartphone) Char-Broil (some radio frequency. coldspot, 5 zones I believe) Recommended temperatures are always (or almost always) lower on Q-Tech - Chicken is 145, vs 165 on Char-Broil. Any idea why that is? I had to start cooking before leaving home (that's why I wonder if there's a way to control cooking remotely:)), came back about 90 minutes later, had 175 on Char-Broil. So, just like the manual says- 1-2hr per 4lb and just like you guys said - numbers of birds doesn't matter. Now I wonder why your cooking times at 400 is just as long? I had 3 smokers in the last 2-3 years - LP-->Pellet-->Kamado. I loved my LP vertical smoker with wood chips. I cooked chicken at 350-400 and it came out red and very tasty and very wet\juicy. . I hated Pellet - chicken always came out dry. That was the main reason I got rid of it. I tried beef and pork, they came out OK I guess, but I think Kamado is jucier. I love Kamdo chicken, but I brine it first... something I never did with LP and Pellet Pellet convenience is unmatched, but can it compete with Kamado in terms of taste (again, I never brined chicken before kamado)? Thanks P.S. I think I just found an answer to my first question The FDA Food Code recommends cooking chicken to165°F (74°C). But the pasteurization of chicken is actually a function of both temperature and time. If you can hold your chicken at 145°F (63°C) for 8.5 minutes, you can achieve the same bacterial reduction as at 165°F (74°C).
  23. 1 point
    Bgosnell151

    Kamander first low & slow

    I always view the vents like this... top vents dials it in, bottom vent is to make a change of 15 degrees or more.
  24. 1 point
    King19

    Chicken and Chips on the Big Joe

    Good for you but after I melted aluminum by spilling some chicken fat I ain't touching oil over a kamad o
  25. 1 point
    Scott Roberts

    Kamander first low & slow

    Started out fine temp stayed at 225 for about an 1 1/2hrs and the temp drop to 200 so what I thought was a small adjustment and watched the Kamander raise to about 235 to 240ish so I thought ok I can live with that. Went inside and was cleaning the kitchen and other things for about an hour, went to check and temp was 500 big ones and so I choked off and temp didn't drop below 350 for almost two hrs. With all that being said it was moist and had good bark and favor. So when I pulled it to finish in oven the internal temp was 187* only five and half hours total on grill and it was a 9lb picnic, going to try another one tomorrow and see if I can control it better any advise should I put water in drip pan, should I leave intake vents at my lowest setting and control from top or just the opposite? Scott
  26. 1 point
    Jebber

    Bottom shelf Classic I

    I finished, too cold outside so I’ll wait until I put on. I’m overall happy with how it turned out, not perfect but it’s just a shelf.
  27. 1 point
    Tarheel

    Ribeye Cap Steak Cook

    Yes, much easier to cook unfurled. I had previously cooked one rolled up and it was trickier getting it cooked properly. The only thing I'll do next time is to make sure I slice it across the grain, this time I think I sliced it with the grain. However, not that big a deal, it was still extremely tender.
  28. 1 point
    GrillnBrew

    Agua Chile aka Ceviche

    Looks great! What did you rim your beer glass with?
  29. 1 point
    bluebird

    Chicken and Chips on the Big Joe

    Looks very tasty!
  30. 1 point
    TexasBlues

    Chicken and Chips on the Big Joe

    These darn kamados continue to amaze me with their uncanny abilities to masquerade as other kitchen appliances... in fact, i have begun storing things in my oven since i dont use it much anymore what an awesome looking meal! well done! care to share a recipe? i am always looking for new stuff to make and this one hit the must do list!
  31. 1 point
    KismetKamado

    Chicken and Chips on the Big Joe

    Well, that looks pretty spectacular! Jealous.
  32. 1 point
    KismetKamado

    Kamander first low & slow

    Mighty fine looking cook! What were your thoughts on performance for the low and slow?
  33. 1 point
    shuley

    Agua Chile aka Ceviche

    Man that looks amazing. I love ceviche but I've never had one quite like that.
  34. 1 point
    Just make sure to bring a porcetta with you.... that should hold you on the way and provide a bargaining chip once you arrive.
  35. 1 point
    TKOBBQ

    Agua Chile aka Ceviche

    I've never tried something like that but it does look good.
  36. 1 point
    Bgosnell151

    Agua Chile aka Ceviche

    that does look really good!!!
  37. 1 point
    John Setzler

    Lump Charcoal

    The one that's in the bag beside your grill ready to go. All lump charcoals work fine. You will develop your preferences as you go probably but don't sweat the charcoal.
  38. 1 point
    MD_Ag

    Kamado Apple Pie

    Excellent job. The dessert sub forum is way underutilized, but still one of my favorite sections. More things like this, everyone!
  39. 1 point
    TKOBBQ

    Kamado Apple Pie

    Wow that looks good, nice write-up on it.
This leaderboard is set to New York/GMT-04:00
×
×
  • Create New...