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Showing content with the highest reputation on 02/10/2019 in all areas

  1. 10 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.
  2. 6 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.
  3. 4 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.
  4. 4 points
    ckreef

    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.
  5. 4 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
  6. 3 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...
  7. 2 points
    pesto3

    Chicken and Chips on the Big Joe

    Chicken thighs semi indirect and thick cut wedges fried on the Big Joe.
  8. 2 points
    KismetKamado

    Dinner

    Not much else to say other than, this was dinner. Cold here. Would have fired up a kamado no problem except for the fact I was tied up with work. Inside was easy and fast. Put together some easy pasta Alfredo. Love my Advantium microwave. Grilled a a flat iron on an indoor grill. Ran it through a jaccard and marinated it for a couple hours before cooking it. Chupacabra marigate is awesome. Sliced up and ready to go.
  9. 2 points
    Tarheel

    Ribeye Cap Steak Cook

    Free time and warm weather finally aligned to allow for a cook! Pulled a prime ribeye cap steak (Costco) out of the freezer and gave it a go. It was tied into a hockey puck shape with butcher's twine. I decided to remove this and cook it like a more conventionally shaped steak, figuring this would create more surface area for my rub and for the maillard reaction. Dry rub was sea salt, black pepper, garlic, onion, parsley and smoked sea salt. Served with mashed yukon gold potatoes and a salad. Tasty!
  10. 2 points
  11. 2 points
    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.
  12. 1 point
    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.
  13. 1 point
    Was in my local ACE Hardware today for some plumbing stuff. They had a clearance area set up, 75% off of the lowest tag price. Found these two divide and conquer deflectors for 7 bucks each. They had some other Weber stuff, spatulas and covers, but nothing I really needed. I think I can make these work in my AKorns. You might want to swing by your local Ace and see if they are clearancing for the new Spring stuff.
  14. 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.
  15. 1 point
    Tarheel

    Old Standby Delivers Again!

    That's a miniature broiling pan out of an old toaster oven, works really well for meat loaf on the kamado.
  16. 1 point
    dirty6

    Sous Vide vs. reverse sear

    I have an obnoxiously long answer to this question based on recent learning. I’ve culled most of this text from a “lessons learned” email I sent to a friend, so apologies if some of the context isn’t quite right/clear. The tl/dr version is that the reverse sear method helped me to see some mistakes I was making when doing sous vide. Read on for the details. I have been cooking sous vide for the better part of 4 years now; we got a kamado grill less than a year ago. We consistently enjoyed sous vide steaks and raved at how well they turned out. Upon trying the reverse sear, I almost immediately was convinced that sous vide was inferior. Over time while cooking with reverse sear, I learned that we were making some sous vide mistakes. In theory, when the reverse sear steaks come off the grill at low temp they have been cooked in a similar manner as a sous vide steak (low and slow, from the inside out, cooked from end to end to the same doneness). But, we noticed right away that the pre-finished reverse sear steaks didn’t look like the pre finished sous vide steaks. The difference was that the reverse sear steaks were *dry* on the exterior. We had always observed that sous vide steaks come out of the bag wet, b/c what little juice they had lost in the cook had gone nowhere. The steak juice had stayed right there in the bag surrounding the steak. So out of the bag, the steaks were wet. I learned/read that a key variable to making a great sear is to ensure you have a dry exterior. The realization was this: when the sous vide steaks came out of the bag wet and we tossed them on the cast iron, the energy of the cast iron was mostly expended by evaporating the extra moisture from the exterior of the steak. Therefore, the steak didn’t crust up like we wanted it to. Less crust=less flavor. The light bulb with the reverse sear method was when i noticed that the steaks came off of the grill pre-sear nice and dry, and then when i seared them they crusted right up. The other lessons were less impactful but still meaningful. I think we were using the cast iron wrong. We have long been inculcated with the 1st cardinal rule of a cast iron*, which is never use the cast iron skillet past medium b/c it will burn the snot out of whatever you’re cooking. *but not always In the past I would sous vide the steak and then heat the cast iron to almost medium. I’d put butter in the skillet as it warmed up so that it melted and was ready for the steak. But, that didn’t let the cast iron get hot enough for a proper sear—and even worse, I was starting the sear before the pan warmed up to medium b/c the butter would start to burn. After observing all that we decided to tweak our sous vide technique a little bit. First, we made sure to dry off the exterior of the steaks thoroughouly with paper towels after pulling them out of the bag. Next, I got the cast iron on the stove and turned that mother up to 11 like I was Michael J Fox at the beginning of the first Back to the Future. AFTER the pan was smoking hot, I put butter in it. And that butter VIOLENTLY sizzled. And then I put a DRY steak in there. And 45 seconds later, I had a buttery delicious crust. To review my prior mistakes: cast iron not hot enough for sear, butter added too soon which forced an even lower cast iron temp, soggy wet steaks...all three mistakes robbed the searing process. Before, I’d have a beautifully cooked steak that had no crust b/c the finishing process wasn’t well executed, which meant the texture of the steak was perfect but it lacked a flavor. This is what initially blew my mind with the kamado reverse sear: still beautifully cooked, plus amazing flavor. I say all that to answer your question: Initially, yes, I tried reverse sear and swore off sous vide forever. However, I’ve been able to use the experience from reverse sear cooking to inform my sous vide cooking, and now I feel like I have got both methods pretty well dialed in. Today, I would say that I’m not “done” with sous vide. Instead, I recognize that both methods bring a different strength in flavor profile. For my taste, reverse sear is better if the dinner menu calls for good smoky, charcoal flavor and I have the time to spend on the grill to achieve that. Sous vide is better if the dinner menu calls for any of the options that sous vide lends itself to: aromatics (rosemary in the sous vide bag? butter? check), a pan sauce (that steak juice in the sous vide bag is money when it comes time to make a quick sauce), or time/ease of cooking.
  17. 1 point
    Ben S

    Dinner

    Pasta huh?
  18. 1 point
    Tex

    Field cast iron.

    Doing this indoors after last nights freezing run on some thick cut pork chops on the KJ. Screw that!!! It's one thing to long cook something when it's 35 but doing a quick pair of chops ain't worth it!
  19. 1 point
    Tex

    Field cast iron.

    Finally getting a reason to fire up the new Field cast iron. Picked up a couple of 21 day rib eyes and we're gonna do the reverse sear and we'll need some bacon for the baked taters. The Field kicked butt on the bacon!! Absolutely no sticking!!! Pretty impressive for the first thing we put in it.
  20. 1 point
    I totally agree with @keeperovdeflame. 250* is way low for chicken. It'll end up way too Smokey (chicken can take on a lot of smoke) and rubbery skin. I like 400* for about 1 1/2 hours. As @K_sqrd pointed out 2 chickens will basically cook in the same time frame as 1 chicken. The only exception to that is if you had a small kamado and 2 chickens seriously over crowded it. Then it would probably take more time (think 2 chickens crammed into a Jr sized kamado)
  21. 1 point
    No such thing as a dumb question, friend, just a request for needed info. I actually learned to kamado cook on a Vision, so it makes me a bit uncomfortable to question their cooking instructions, but I find that I must. IMO the optimum dome temp for chicken cooked indirect is 375, with a climb up to 400-425 at the end of the cook. I cook chicken by internal temperature and not time. When a probe in the chickens breast reads 165 I pull it, regardless of how long it has been on the grill. That said and to answer your actual question, I think I to 2 hours will cook both birds. My cooking times are pretty close to that but I am at 375 not 250 I would think your cooking time at 250 would actually be significantly longer than vision quotes. I have found through experience that cooking chicken at lower temps for longer times, does not give me crisp skin or super moist juicy meat, and I like the results from higher temp cooks much better. If you go with the 250 temp, I would not rely on time alone and would check the birds with either a wired temp probe or an instant read thermometer looking for 165 to 170 IT in the breast. Happy Cooking.
  22. 1 point
    KismetKamado

    Black Akorn Jr not in stock?

    Ordered my Akorn Jr black from Lowe’s. Had to have the black. Even though I already had a red... and a backup red. I sold the backup red to make it seem less crazy.
  23. 1 point
    ckreef

    The Kamado Joe Do-Joe

    Since you have already been thinking about a WFO this is just going to make you long for one even more. WFO's are more than just the temperature possibilities it's really all about the total experience
  24. 1 point
    Scott Roberts

    Kamander first low & slow

    So this is for tomorrow, I have to work so this part is done! Scott
  25. 1 point
    DrunkenMeatFist

    Sous Vide vs. reverse sear

    For beef tenderloin steaks I stick with sous vide for the precise control and ease. For ribeyes I go with reverse sear because the sous vide doesn't get the fat cooked the way I like it.
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