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Showing content with the highest reputation on 03/04/2019 in all areas

  1. 5 points
    bosco

    Traeger Lollipop Chicken

    First time making these.... way more prep prep than I cared for, however, I was very pleased with the end result. Smoked them for 45 min at 165° super smoke then cranked them to 350° for 45 min and finished them at 425° sauced. I will make them again... soon!
  2. 4 points
  3. 2 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!
  4. 2 points
    Sodaking27

    Poppers and Brisket today.

    Whipped up a batch of poppers to hold us over until the brisket is finished. Stuffed with cream cheese, cheddar cheese and chipotle power. Brisket rubbed with SPG and Trader Joe’s coffee rub. Really moist.
  5. 2 points
    ShowMeSmoke

    Royal Oak XL

    This one is from RO, regular vs XL.
  6. 2 points
    ShowMeSmoke

    Royal Oak XL

    I ran across this comparison:
  7. 2 points
    ckreef

    Vacuum sealer tips and tricks?

    Me and Mrs skreef have a Foodsaver and use it almost daily. It's more a question of freezing than saving in the fridge. We cook a pork butt, shred what we are going to eat plus a few meals of leftovers. We keep what's left and split it into 2 big chunks that we vacuum seal and freeze for a later date. Throw the frozen vacuum sealed bag in a pot of boiling water. An hour later open it up and shred. Most people wouldn't be able to taste the difference. Buy a huge pork loin on sale. Portion it up into individual meals (thin chops, thick chops, roast) vacuum seal and freeze. Make a huge pan of lasagna. What's leftover cut into 2 large partion portions. With this you first want to initially freeze as is then vacuum seal (so you don't pull the liquid out) then and back in the freezer. Thaw and heat in boiling water as described above. I also like to pre marinade cuts of meat before vacuum sealing. For these I'll defrost in a pan of cold water before cook. That thawing time gives the meat some marinade time. I could go on and on. A must have for a two person family. Anything vacuum sealed and frozen will last 6+ months. One last thing, don't skimp on the foodsaver model. Be prepared to spend a few bucks to get the better model, you won't regret it.
  8. 1 point
    dathzo

    Greetings from the Low Countries

    Hi, A fellow BBQ lover, originally from Venezuela ( very much used to open fire) and now living in The Netherlands. Last year I went for the Big Joe after quite a bit of research. I love it. Its versatility is impressive. Happy to be here and eager for sharing my passion for food and smoke, but more importantly, open to learn from all the good people in this forum.
  9. 1 point
    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
  10. 1 point
    pesto3

    Brahman Hump on the Jr

    Tried my first Brahman hump last night. Spun it on my Jr for 3.5 hours @ 300f. Unbelievable flavour!! Veggies from the classic.
  11. 1 point
    freddyjbbq

    Prime Grade Brisket Point

    Seasoned with Folgers & Traegers Prime Rib Rub.... stay tuned!
  12. 1 point
    I burned the seasoning off of one of my cast iron grates and then left it out in the rain a few years ago . (Yes, I know, dumb me.) I documented the cleaning process. Recent rusted CI discussions here reminded me. I decided to clean it with electrolysis using an old battery charger that I wouldn't miss if something went wrong. I added more solution to cover the grate after I took this photo. Here's what it looked like after about two hours at 12 v/6 amps. It's ready for re-seasoning. "How To" detail taken from several web sites. Required 5-Gallon Bucket Arm & Hammer Super Washing Soda (sodium carbonate) Battery Charger Rubber Gloves Sacrificial Anode(s) (rebar) Process Dissolve roughly 1 tablespoon/gallon of washing soda in water. Ensure that all the crystals are dissolved. Roughly clean the sacrificial anode(s). Not perfect, just good enough that you can get good electrical contact. Attach the positive lead (red) from the battery charger to the steel anode(s) (rebar). Submerge the anode in the cleaning solution; ensure that the clamp from the battery lead isn't submerged. If it is it will be eaten away with this process. The steel electrode(s) will be eaten away but slowly. If you are trying to clean a large piece you will likely need more than one anode as this process almost works "line of sight." In other words the anode and part to be cleaned shouldn't be hidden from each other, for example if you are cleaning a large piece and only have one anode, the side facing the anode will clean better than the side facing away from the anode. You can use multiple anodes so that the piece to be cleaned is surrounded; just connect them together with wire. Attach the negative lead from the battery charger to the piece to be cleaned. Submerge this piece. It doesn't matter if this clamp is submerged as it won't be eaten away. Ensure that this piece and the anode don't contact each other as this will cause a short circuit. They should be separated by several inches. Turn on the battery charger. If the current is too high on the battery chargers current meter there are a number of things you can do to reduce it; ● increase the distance between the part and the anode ● dilute the solution by adding more water ● if you have a 6/12 volt charger set it to the 6 volt setting 9. The current travels through the solution and in the process flakes off the rust - the flaking/softening occurs because of the reaction at the surface of the good steel that pushes the rust off. Notes: The cleaning solution is alkaline and will irritate the skin and eyes. Always use eye protection and rubber gloves when working with the solution and rinse off any spills. The battery charger must be completely shielded from the cleaning solution. Make sure the battery charger is in a location where water or cleaning solution can’t spill on it. The 6/12 volt leads from the charger are relatively safe but it is still possible to get a shock if you put your hands in the cleaning solution or touch the electrodes while the power is on. Turning off the power to the charger will eliminate that risk. The electrolysis breaks the water down into its components; hydrogen and oxygen. It’s explosive. Work in a well-ventilated area and eliminate ignition sources (cigarettes, or sparks from shorting out the battery leads).
  13. 1 point
    ckreef

    Vacuum sealer tips and tricks?

    I would so love to have a chamber sealer. I just don't have the counter space and not interested in pulling it out of storage everytime I want to use it (at least 3-4 x's a week)
  14. 1 point
    retfr8flyr

    Vacuum sealer tips and tricks?

    I use ours so much I have an end bag sealer and a chamber sealer. I kept my end sealer, when I upgraded to the vacuum chamber sealer, for long food, like a rack of ribs and use my vac chamber sealer for everything else. I really can't imagine how we managed without food sealers all the years the kids were growing up. Get a good own and you will be amazed at the uses you will discover for it.
  15. 1 point
    Stile 88

    Traeger Lollipop Chicken

    Looks excellent nice job
  16. 1 point
    freddyjbbq

    Some Jalapeño Poppers

    All of this is great-looking BBQ Bro! Love it!!
  17. 1 point
    bel4_20

    Some Jalapeño Poppers

    Love making poppers my secret weapon? I add Worcestershire Sauce to my cream cheese mixture!
  18. 1 point
    bel4_20

    Traeger Lollipop Chicken

    Turned out really nice! bet they were delicious!
  19. 1 point
    bel4_20

    Poppers and Brisket today.

    Perfect comfort food looks great!
  20. 1 point
    JP217P

    Joe Jr purchased

    Thank you for your service! I jumped on that deal about a week ago. My Joe Jr is scheduled to be delivered tomorrow. It was either order from ceramicgrillstore.com or drive to a Roadshow. This saved me a day drive.
  21. 1 point
    Hi all, we made a little video about cooking frozen pizza from stores. It was a fun lunch at work. When I first made the pizza ring 2 years ago there weren't many frozen pizzas in the stores, most are thick crust. but now...wow, they got their own aisle. So we dust off the pizza ring and made pizza lunch at work. We tested more than 8 different brands of pizzas, and Newman's thin crust cooked best in the Akorn Kamado, California kitchen's Sicily pizza had a perfect dough/topping ratio, and even the cauliflower dough tasted good from the stone. The stone was kept around 450 - 500, anything higher may burn the dough without full cook the toppings. So on thicker dough keep the stone under 400 will be a good idea. Talking bout the stone, we used Rockheat we bought from Amazon, I'd recommend it. simple but smart handle design. We're working on a pizza stone with a digital thermometer built in, then you won't need the Infrared gun to read the stone temperature. I can probably program our controller to keep the stone temperature consistent. https://bbqube.us/Turn-Your-Akorn-Kamado-into-an-Italian-Pizza-Oven-with-Kamado-Pizza-Ring_b_2.html
  22. 1 point
    Ogopogo

    Prime Grade Brisket Point

    Where do you find prime points? I never see the point by itself out here, just flats and full packers.
  23. 1 point
    lunchman

    Brahman Hump on the Jr

    Looks superb, and yeah, I had to Google it as well. Always interesting to discover new cuts of meat. Somehow when I saw the title I was thinking Geico Hump Day commercials.
  24. 1 point
    Vanole

    Prime Grade Brisket Point

    I could put a "hurtin" on that great looking brisket.
  25. 1 point
    Another idea:.... you could dump the pellets into into the hopper of a Traeger Timberline and hit the ‘supersmoke’ button on your wifire/smartphone app. and go on about your days activities works like a charm each and every time lol
  26. 1 point
    freddyjbbq

    Brisket - North Dakota Style

    Perfect!
  27. 1 point
    freddyjbbq

    Prime Grade Brisket Point

    Thank you for asking! it came out as tender as a mother’s love! we sliced it up & made some great tacos. cooked about 10 hours on the Timberline 850 while we were out all day
  28. 1 point
    TheGHole

    Brisket - North Dakota Style

    Amazing juicy brisket and perfect smoke ring!
  29. 1 point
    Wow, I’d like to give that a shot!!!
  30. 1 point
    KismetKamado

    Poppers and Brisket today.

    Looks awesome! Poppers are a great way to fend off the hunger during a long cook.
  31. 1 point
    KismetKamado

    Brisket - North Dakota Style

    Looks great, @MossyMO! We were cold down here in WY, but not that cold. How did the drum do with the cold? Did you have to refuel? I’m always intrigued with other cookers.
  32. 1 point
    ckreef

    Brisket - North Dakota Style

    Eeeks on the temperature. Awesome on the brisket.
  33. 1 point
    O C

    Vintage Cast Iron

    I've never really cooked on cast iron, and yet the cast iron grate on my Akorn is the best grill grate I've ever had. I'm disappointed that us kids had little interest in my mom's cast iron when she and dad were downsizing...we were all about teflon and 'nonstick', little did we know. She used to make cornbread in her skillet all the time. I just didn't know then what magic was in that skillet.
  34. 1 point
    Jack 101

    Vacuum sealer tips and tricks?

    More often than not, I'm cooking for only 2, so our Foodsaver gets used quite a bit for preserving primal cuts of meat which I've broken down into individual steaks, individually sealing the two remaining racks of back ribs from a Costco 3 pack, sealing individual portions of fish after cutting a large fillet of salmon or halibut, making and then sealing 3 or four hamburger patties, sealing the lamb loin chops we don't cook after purchasing a Costco tray that has 10 or 12 chops.....you get the picture. Since we try to cook only as much as we'll eat, there are seldom large quantities of leftovers; mostly sealed portions of shredded pork butt. I also use it to preserve homemade rubs and some dry ingredients. The Foodsaver has paid for itself many times over in preventing waste and keeping frozen cuts at the ready.
  35. 1 point
    The scotch I was thinking of was Loch Duhe (sp). It was so dark taht you could not see your fingers on the other side of the glass.
  36. 1 point
    Ditch the box and foil. Get yourself a one quart dutch oven, drill three holes in the bottom. Put a chunk or two of wood in there, and plunk it on the fire. The smoke comes out the bottom, and is cleaned up by the hot fire. You can get a good couple hours of smoke this way. I also use chunks in my smoke pot. They seem to work the best.
  37. 1 point
    John Setzler

    Vintage Cast Iron

    The fish fryer came out really well...
  38. 1 point
    St1brew

    Greetings from the Low Countries

    Welcome aboard, sounds like you'll fit right in ! Can't wait to see some of your cooks.
  39. 1 point
    More photos
  40. 1 point
    John Setzler

    Vintage Cast Iron

    I found another fairly good deal on Facebook Marketplace today. I managed to get this haul of stuff for $50. The oval fish fryer cleaned up and seasoned is worth more than that alone. I am gonna make a video of the EZ-OFF restoration process using the cornbread pan. I was also told by some folks in the cast iron group on Facebook that the oval fish fryer is worth 75-150 cleaned up and seasoned so i probably didn't do too poorly on this. This set of stuff had a 6th pan that was a cheap Chinese pan that was in horrible condition. I trashed it immediately. These will be fun restorations.
  41. 1 point
    mike echo

    Help! I Can't Choose

    Get the Joe over a Vision. Some many of us at KG are solid (a few blips here and there-various stuff) with the unit and warranty. I had an Akorn (a fine grill), and it is non ceramic with different steel clad properties/build and a low price. I moved on to a 2017 KJ Classic. M.
  42. 1 point
    The wings were great. Slightly over done. When I took that pic, it was just at the end of the 350 degree phase. They were reading 170-185. I probably should have pulled them then. Instead, I cranked it up to 425...and it ran to 470 or so. I only left them on 10 more minutes and they crisped up perfectly, but they also lost a lot of moisture and mass. None of them were actually dry, but they were clearly past proper. I imagine if I had reduced the time at 350 by about 15 minutes I would have been solid. Just need to play around with it and lock in what works with my grill setup. But there’s no doubt, the method works great. Wifey sauced em up with some Sweet Baby Rays Buffalo cut with pure maple syrup. Best wings I’ve made on the kamado, and I’ve tried about a half dozen different efforts.
  43. 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.
  44. 1 point
    keeperovdeflame

    Cheap Dough Proof Box

    Gotta step up quick girlfriend, probably cost you about 5 bucks for three of them. However once the craze gets out and catches on, they will put a fancy proof box logo on them and charge four times as much. especially if BGE makes them.
  45. 1 point
    freddyjbbq

    Some Jalapeño Poppers

    i recommend watching the Diva make them and then customize the recipe to your liking: i used a block of cream cheese, cup of shredded sharp cheddar, table spoon of MeatChurch Holy Gospel and teaspoon of chipotle powder.
  46. 1 point
    ckreef

    Brought home a stray today

    Also you can rotate the grate and it'll drop down and sit on the firebox getting you even closer to the coals. Have fun with it, I know you will. Everyone who's bought one loves the little guy.
  47. 1 point
    daninpd

    Squash Blossom Pizza Neapolitan Style

    I ran across a tray of squash blossoms at my favorite Mexican market and was instantly inspired to do one of the recipes in "The Elements Of Pizza". I already had two balls of his 24 to 48 Hour Dough in the fridge and had all the other ingredients on hand including a lemon from my tree on the deck and mint in pots. Soaked the blossoms in some ice water in the fridge to perk them up, then dried them off and stuffed them with some ricotta, some Pecorino Romano, 1 egg yolk, lemon zest and 5 mint leaves cut chiffonade. Got the Akorn cranking along at 650 with my pizza stone in place, then assembled the pizza on dough stretched. Used San Marzano tomatoes for the sauce and dabbed the leftover cheese mixture in between the stuffed blossoms. I colored outside the Forkish lines by adding some shredded Mozzarella and Provalone. Some of my most spectacular food fails have involved a metal pizza peel and my inability to separate pizza from peel without a lot of cussing and "free form" pizzas. so I built the pie on a piece of baking parchment. Got it on the the preheated stone, checked it at 4 minutes, gave it 45 more seconds and it was perfect. This was one of the best pizzas I have ever made and some of the best pizza crust I have ever had.
  48. 1 point
    daninpd

    Squash Blossom Pizza Neapolitan Style

    Ol' one trick went out and bought the Ken Forkish book and is now kicking up his heels.
  49. 1 point
    Perfect results from this pizza.. I could not have asked for better results. Simple dough with a 24 hour cold ferment.... 500g flour 100% 350g water 70% 14g salt 2.8% 10g sugar 2.1% 10g olive oil 2.1% 6g yeast 1.3% Enough for 2 large pizzas or 3/4 smaller ones... Water at room temp (70° or so)... I combined all the dry ingredients including the yeast in my mixer bowl and gave it a quick wisk. Added the water and oil and mixed slowly with the dough hook until it was all combined. After combined completely I went to a medium speed with the dough hook for 5 minutes. Removed to a floured surface and formed a tight dough ball... into a greased bowl, sprayed lightly with cooking oil, covered and into the fridge for 22 hours in my case instead of 24... Removed from the fridge and let rest on the counter for 30 minutes untouched... Removed to floured surface and separated into two dough balls. Let rest covered with a towel on the counter top for another 30-40 minutes... Stretch, top, and cook at 500°F on the Kamado Joe.... pizza heat deflectors at grate level with 1 1/4" spacers and then the pizza stone on top of that...
  50. 1 point
    The dough is not specific to any particular pizza style. It is a 24-hour cold ferment setup. The yeast quantities I used were for a simple 24 hour cold ferment. 70% hydration doughs will work in any temperature range but they work best in the 450-550 temp range. I used Caputo 00 Pizzaria flour in this recipe.
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