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Showing content with the highest reputation since 03/07/2019 in all areas

  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. 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
  3. 12 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.
  4. 12 points

    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!!
  5. 12 points

    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.
  6. 11 points

    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)
  7. 11 points

    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.
  8. 11 points

    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.
  9. 10 points

    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!
  10. 10 points
    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
  11. 10 points
    Scott Roberts

    First Kamado Joe Jr Cook

    4 1/2 hrs later this is the final product. The Jr was rock solid for the whole cook at 250* Scott
  12. 10 points

    corned beef brisket (not pastrami)

    Did as I said. The temp crept up to 275 and 290 a few times, but I was able to get it back down. In the end, it was perfect. The fat on it was like candy. It was great. Thanks to those who offered support.
  13. 10 points

    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 .
  14. 9 points

    Three Courses in Four Acts

    Simple steak and potatoes, right? Creeping clumsiness negates the possibility! To start, let's make these little pre-cut steaks thicker. Next, a dual-zone fire lay using soapstone low and hot, and a grate high and cool(er). That's a mesquite log on the cool side, for a little smoke. The spuds are more to show how the fire comes up. They cooked spectacularly well, but were not fated for dinner... The back-up plan, and my highly versatile toaster/oven broiling some asparagus. That makes four cooking methods... OK, I "recreated" the asparagus shot; it's half gone. Finally, the steaks on the stone, 1 minute per side, then off on the far right side for 2 minutes, and repeat until internal temp is ~115 F. The red steak is white from a pepper crust. These needed 2.5 minutes per side. And the money shot Thanks, Frank
  15. 9 points

    Prime Tri-tip

    One of the local grocery stores had these Prime Tri tips for $4.99 a pound the other day. Tri tips are not to popular in my area. I picked up two of them. We were having a couple of friends over and I knew my wife and my friend's wife like their meat a little on the well-done side. Both steaks were seasoned with Montreal steak seasoning. I set up the grill for two Zone cooking and I cooked the meat first over the fire Once I got that nice light charred looking crust I removed the steaks. Then brought the temperature on the kamado Big Joe up to 700°f and placed the steaks over the deflector side and cooked one of the tri tips to 130°f and the other one to 140°f. Rested them for about 10 minutes . The steaks came out really tender and juicy.
  16. 9 points
    Excited for this Waygu tri tip
  17. 9 points
    So I thought I would make a mix of a spaghetti bologna’s and a chicken parmigiana. I smoked the home made sauce for around 4 hours. Then grilled the bone in skin on thighs for 5 min a side, then submerged them into the sauce to finish cooking. Topped with mozzarella and Parmesan and served with zoodles and spaghetti. Turned out really good!
  18. 9 points

    I sold my Classic Joe I today

    Well, I sold my Kamado Joe Classic I today. I recently bought a Kamado Joe Classic II for $600 cash. I paid $999 plus tax for the Classic I in 2015. I decided that I was not using both of the classics enough and that the older one needed to find a new home. I put it up on FB marketplace for $450 and had many people bite. The first was Barbara and we set up a time for 2pm this afternoon here in Northern NJ. Barbara showed up right on time. She got out of the car and handed me a card that said "I am deaf, all of our communication will require you to write your answers down in my book". So, it began. Barbara is a lovely lady. She was born before WW2 and was struggling to lift the lid of the Kamado Joe Classic I. I had to shadow her so that she did not drop it and break the grill dome. After about 300 written questions in her book and 300 written responses from me, she finally decided she'd like to buy my grill. My 17 year old son was standing by me the entire time. Barbara decided that she wanted to negotiate. She offered me $25 less than my asking price. I declined. I showed her 4 other people in my FB feed that were going hard after this grill. She realized that the Kamado Joe jackpot was realized. Barbara handed me $450.00 and wrote that I should strap the grill to her flimsy old trolley and to place the grill in the back of her CRV. She wrote that she'd slide the grill off the back of the car and then pull it up a dozen steps to its new home...... I wrote to Barbara and advised her that there is no way she could handle this grill on her own and asked if she had anyone that could help her. Her response was that she'd need to hire someone to assist. At this point I realized there is a need to demonstrate the ability to be a decent human being. My son was watching and reading all of our exchanges. I wrote to Barbara and told her that my son and I would drive to her house and install the grill. 1.5 hours later and nearly 50 miles away, we arrive at Barbara's estate. Her enormous house on a few acres of the most prime real estate was on display. Only a select few get to live in such luxury within 10 miles of New York City. Her driveway was a short commute up to the homestead. She gave my son and I multiple written options on how to get this grill to the site of her choosing. My son and I spent the next 45 minutes walking back and forth from the driveway to the new Kamado Joe grill site. Piece by piece this fantastic grill slowly made its way to be ready for assembly. The grill was installed. My son and I then read several pages of Barbara's sous vide cooking instructions and how she thought the new grill would help her reach a new level of cooking. My son and I promptly left. We thanked Barbara profusely for the pleasure to drive to her house and install her new grill. She told us that she could not afford this grill and that the money her late husband left in 1988 was running out. I think we did our good deed for the year?
  19. 9 points
  20. 9 points
    While cooking dinner on my trusty Webber gasser, on a beautiful evening after a busy day, I started thinking about this post. I selected the Weber to cook the evenings dinner, mostly out of convenience as I was tired and hungry and wanted a good but quick dinner for my wife and I. As I prepped dinner and began cooking on the Weber, I started thinking about how I was approaching the cook on the trusty gasser, actually came from how I have learned to cook on my Egg over the years. Temps, methods / techniques, confidence, all pretty much have come from cooking on the Egg and reading posts on KG. How I cook now, is quite a bit different from how I cooked on my first gas grill 40 years ago. The food that comes off my webber these days tastes pretty much like what I cook on the Egg, and while I very much prefer cooking on the Egg, the Weber definitely has it place. If you approach it's use correctly you can turn out just as amazing a dish as you can on your kamado. I started out with some asparagus and heirloom carrots dressed with olive oil garlic, herbs, sea salt and pepper in a little cast iron pan with holes in the bottom I found on the BBQ sale table at True Value. When I started out BBQing I never used pans or any kind of accessory, I also really didn't stagger my cooks based on what I was cooking and everything just went on the grate at the same time. The next component in the evenings dinner was a couple of salmon fillets cut to about 4oz each. They got a quick sear over direct flame until they were nicely marked. When I started out cooking on a grill, pretty much everything came out over cooked and a bit dry. In the case of salmon, the FDA recommends that it should be taken to 140 deg IT. However, an older guy named Andy taught me as he cooked some scallops that 120 deg is perfect for fish and other seafood, so thats what I do now. I made some honey mustard sauce I stole and copied from a restaurant in town. The salmons IT was at about 90 to 100 when I flipped it over, and brushed it with the mustard and honey mixture. I use Guldens spicy brown mustard and mesquite honey. No measuring just mix the two components adding more of one and than the other until you like how it tastes. Any kind of glaze with natural sugars can burn easily so keep an eye on it and don't flip it face down. With heat it will form up harden up a bit to form a tacky crust. I used to just pile stuff on a plate, thinking you taste with your mouth so whats the difference in how it looks. However, after participating in a bunch of challenges on the forum, I have come to understand that a lot of what you taste starts with what you see. I made a little tomato and avocado salad with some slivered red onion, olive oil, balsamic, and multicolored tomatoes to go with the asparagus and heirloom carrots. Arrange it all on the plate like I was setting up for a photo. Dinner is served. In closing thoughts: My experience of cooking on a kamado, needing to understand using fire and air to create hot, warm, and less warm spots on the grill and how food reacts when cooking and all the little pieces of cooking knowledge I have picked up on KG, has made me a much different kind of backyard cook than I used to be. Once you learn how to cook over fire, I think you can turn out a great meal no matter what your cooking on. So don't be to quick to kick that gasser to the curb, it has it's place.
  21. 8 points
    John Setzler

    Classic 3 Arrived

    I need to get the inside assembled and get it going soon
  22. 8 points

    My first cook.....

    Well folks, tonight it happened. I got my grill all put together and waited all day long to get it going. Around 4 o clock I loaded it up with my lump coal I coated my lava stone with olive oil and added the brace and stone to the fire along with three apple wood chunks. shortly thereafter I had reached my temperature. i had had decided on smoked hamburgers. I took 1 1/4lb of 80/20 ground beef, 1 egg, and 1/4 cup of oats. I patted out my patties and threw some seasoning salt to the patties. Fearing that the burgers would not stay together for 30 minutes I wrapped the top grate in aluminum foil and added my burgers. When I opened my grill my temp dropped drastically, down to about 175. I think I got over worried here and stumbled around with it a bit, but finally got it back to 300. I had a nice mist of smoke emitting from the top. 30 minutes of smoking them. I heated up a cast iron skillet with some butter and finished getting that nice crunchy layer. Just look at that.... the Mrs and I just sat and looked at each other with every bite. They were amazing! There wasn’t to much smoke, but just enough. It tasted like a burger we would get at a steakhouse. They were so good!! Im sure you have, but if you’ve never tried smoking burgers like this, you should. This is a meal I will be doing much much more, only trying many different things between seasonings and different flavor of woods. Thank you for looking and thank you to everyone that has helped me along the way. I am a happy Kamado grill owner. Being able to maintain the temperature was my big worry. Seeing that it wasn’t much of a worry, makes me very pleased. So....thank you everyone; and @John Setzler thank you for this forum!
  23. 8 points
    So happy with how these turned out, had to share more photos than the one my Instagram feed now that I’ve got my method sorted, ready for the summer parties
  24. 8 points

    Recently Upgraded

    Hello! My name is Shelly and I've wanted a Big Green Egg as long as I can remember, but couldn't justify $1000 for a 'grill'. Fast forward to a few years ago when I saw the Char-Griller Akorn Kamado in Home Depot. I went home to do a bunch of research and decided it was a good start to be sure I could even cook on a kamado and figured if I liked it, I'd eventually upgrade to a Big Green Egg. The Akorn was a lot of work, especially on windy days. I added the Big Green Egg gasket to the ash tray, which made a huge difference and found myself looking forward to planning cooks on the kamado. It never let me down! Recently decided I was ready for ceramic. After doing a bunch of research I fell in love with the Kamado Joe. It was so close to the Large Big Green Egg I thought I would own and had a great reputation. I went to Lowe's to play with it to be sure I could handle the weight of the lid on the classic model and it was delivered at the end of March. My first cook was chicken wings. It had to be something quick because it was cold the day after it was delivered in Rochester, NY. Yesterday, we had a nice sunny day with 30mph winds and gusts up to 45mph, so I wanted to see how my new baby held temps. It was amazing! I followed John Setzler's youtube video for short ribs. I dialed the salt back because I am salt sensitive, but was still too much, but loved the idea of using worcestershire sauce as a binder on the beef. My KJ held 250 perfectly and I can't wait to do ribs, pork shoulder and brisket.
  25. 8 points

    Texas Meets Italy

    For my April entry, I created a spin-off of a recipe from a famous Italian dish- Steak Pizzaiola, with a spin-off of Texas barbeque beef ribs. I started with blowing the dust off my Weber Smokey Mountain Smoker, and smoked beef ribs with hickory chunks and seasoned the ribs with salt and pepper. The ribs were cooked for approximately four hours and fifteen minutes until they were tender. In the meantime, nearing the end of the cook, I started preparing the Pizzaiola sauce on my KJ Big Joe. I then began to grill the peppers and onions, and then warmed up the cast iron pan with EVOO. Once the oil was hot enough, I added the garlic mushrooms, onions, and peppers, and I seasoned them with dried oregano and salt. Once the peppers started to get a little soft, I then added a can of tomatoes to the pan, and cooked until thickened. I deboned the ribs and covered them with the Pizzaiola sauce. My family and I were very impressed with the results, the way the lightly smoked ribs and Pizzaiola sauce complimented each other to make a wonderful meal.
  26. 8 points

    Hobbies OTHER than Cooking?

    Hobbies for me other than cooking and grilling are woodworking and sports cars. Just one of the many woodworking projects I've built - And my 91 NSX - I also own a Miata which the Mrs has claimed as her own. -lunchman
  27. 8 points

    Hyper Weekday Ribs

    Been cooking at much higher temperatures recently - brisket and pulled pork both quite happily. So, had some Costco pork back ribs I was going to do today so decided to try them at higher temps as well....so "hyper ribs" it is. Got home from work at 4:00 PM to cold BBQ, was eating by 7:15PM. Threw the ribs on the grill with my standard new "hot smoking" setup. 3-4 wood chunks on bottom of the firebowl, covered with charcoal, heat deflector in (and high up) and lit for 400 degrees. As soon as the white smoke stops and the blue starts....throw on the meat. So...ribs on at 400 in hot blue smoke for 1 hour - nothing but dry rub on them. After 1 hour of hot smoking/grilling, wrapped them in two layers of parchment and two layers of foil (yeah...probably overkill...but I'm testing things). Drizzled them with about 1 half cup of BBQ sauce/cider vinegar mix. Sealed tight. Back on the 400 degree grill. After 1 hour, pulled them out and just finished them for 10 minutes on the grill and brushed with drippings from foil pack. Rested for 5 - 10 minutes while getting the sides ready (creamed spinach and seared brussel sprouts). No complaints....nice smoke flavour, pulled off bone solid, nice and tender, but not fall-apart. Happy rib eating!! Continuing the road to faster cooking as "slow" cooking does not seem to be producing any better results. Almost need to do some side/side comparisons. For the speed/convenience, I won't be spending 5 hours doing ribs very often again...unless I am just in sit and chill mode. Best "weekday" ribs I've had in a long time.
  28. 8 points
    Chris Topher

    BBQ Snobs?

    Food snob here! Not that I dislike going out or ordering in, especially during weekdays when I usually have insufficient time to whip up dinner. I have good to great restaurants near me, but I much prefer making dinner for me and my wife (and the occasional guests), for a few reasons. 1 - the quality of ingredients 2 - the amount of sauce - why is everything swimming in a sauce? 3 - the amount of salt - why is everything over-salted? 4 - I find the act of cooking therapeutic 5 - portion control - what’s with the humongous portions? 6 - much better wine
  29. 8 points

    BBQ Snobs?

    Not just a BBQ/grill snob but a food snob in general. I actually don't classify myself as a snob but more very critical of restraunts in general. From seating to paying the check and everything in between. I am very critical of the food itself and have found there are just a few restaurants I really enjoy. Mrs skreef laughs at me all the time about how critical I am. With that said I'm also very critical of the food I cook. Most of what I cook I feel is good and every once in a while I'll cook a truly spectacular meal. It's those occasional spectacular meals that keeps me trying rather than just cooking a good meal to nourish the body.
  30. 8 points

    Blackened Chicken Torta Take 2

    Life is very hectic for us these days and I don't get the chance to cook much these days and much more so to document those cooks when I do. It is the season we're living in for now with taking care of my 93 year old M.I.L. with Alzheimer's. Anyone who's gone though this knows how difficult it is. Anyway, last weekend I decided to remake the Blackened Chicken Torta I made a few years ago. First thing I made was some Pickled Red Onion. Pickled Red Onion recipe link: https://www.kamadoguru.com/topic/27438-pickled-red-onion/?tab=comments#comment-367726 I then made up some Blackened Chicken rub and proceeded to make up the Blackened Chicken and Torta. Blackened Chicken Torta recipe link: https://www.kamadoguru.com/topic/26599-blackened-chicken-torta/?tab=comments#comment-355872 I pounded some chicken breasts out to around 1/2” thick. I placed my CI skillet on the on side burner of my gasser and let it get smoking hot and blackened the chicken. I then toasted the torta roll and spread on some Frank’s Red Hot Mayo, a chicken breast and some pickled red onion. Then some avocado, tomato slices, some lettuce and the lid. Here are the Plated shots with a Stone Xococeza Mocha Stout and some Sun Chips. Delicious! Thanks for looking.
  31. 8 points

    Shell steak

    My son saw Kismet Kamado's steak and spaghetti squash posts and had to have it. So we went out and bought some nice shell steaks, spaghetti squash and some Idaho potatoes for Hasselback Potatoes. Sauteed some mushrooms for the steak. The spaghetti squash was cooked with butter salt and pepper and maple syrup.
  32. 8 points

    Avocado and egg breakfast

    Sebastian from Fogo charcoal did a video on this about a month or so ago so. I was very intrigued with it . I made mine with a large Florida avocado eggs red pepper and turkey sausage seasoned with salt and pepper and some lime zest. Cooked it on the Big Joe floor approximately 40 minutes at 375° f.
  33. 8 points
    Had a few people who follow my Instagram ask for more information on the table shown in some of my pictures. This is the cedar table work station I built to house my large and minimax big green eggs so far pretty happy with it
  34. 8 points

    Steak Shakshuka on the Primo Oval Jr

    Shakshuka is basically eggs poached in a tomato sauce. I doubt you could ever find 2 identical recipes on the web. Shakshuka is more a general concept not a specific recipe. If you want to try it just find a recipe that sounds right for your tastes and go with it. I found one to try then added some steak to it because steak and eggs just work together. I previously did a high heat, fast sear on a few large chunks of NY strip steak. Got the outside seared a little bit but kept the inside rare since it will get some more cooking time in the end. The basic ingredients. I wanted to roast the garlic and tomatoes. I fired the Oval Jr up and let it get heat soaked at 500*. Here they are prepped for roasting. 40 minutes later I pulled the tomatoes. I kept the garlic on for an additional 15 minutes. I should have pulled it when I pulled the tomatoes. @shuley this next section is for you and a few other Guru's who had that Ah Ha! Light bulb goes off in your head moment - you know the thread I'm talking about. So the Oval Jr has a raging fire and is sitting at 500*. What I now need is a small fire at 350*. Most people's brain tells then to close the vents down to a sliver and open the dome to let some heat out but that procedure doesn't really work to good. By closing both vents to a sliver it will get you a smaller fire but you are keeping all the heat trapped in the kamado. By opening the dome you are letting heat out but you're also letting oxygen in which keeps feeding the fire. Let me suggest an alternative. Bottom vent at just a sliver. What you would need for a 350* fire or a bit less. Keep the dome shut the entire time but fully open the top vent. The open top vent allows the heat to escape and the sliver of the bottom vent will shut the coals down but keeping enough oxygen for your new target temperature. Now just be patient. Go inside like I did and prep the rest of the meal. One hour later I went from a raging 500* fire to a small 360* fire. Close enough time to move on. I started by softening some onions for a while with a bit of olive oil. I added the spices and the pastes and cooked that for a few minutes. Added the peppers and softened them for a while. I then added the chopped up roasted tomatoes and garlic along with a few other raw tomatoes. I cooked that down for a while until I had a md thick sauce. I then added the steak. I used a spoon to make some wells in the sauce and added the eggs. I covered it and back on. After a few minutes I added some blue cheese. A couple more minutes and this is what you get. Looks like a mess but it sure taste good. You do want to pull it a minute or two early. By the time you get it inside and serve it those eggs will keep cooking a bit more. It's a sort of long cook but a fun and tasty one none the less. Give it a try one day.
  35. 7 points

    First time doing ribs!

    Alright guys, I got my wish today and got to smoke me some ribs. I came home home last night and pulled the membrane off and added kosher salt, and then I wrapped it all up in plastic wrap for the day. Then I made the run.... this is morning I opened up the ribs and added the rub. it it started raining so the mrs had this idea. I noticed quite a difference in my grill temp and my thermometer so so after a hour i began spritzing my ribs every 15 mins for two hours. At the three hour hour mark I pulled them off, added them to a aluminum pan and added 1 cup of apple juice. another hour on the smoker covered; taken out and added the homemade bbq sauce..... and back into the smoker for 30; brought it in to rest for 10 minutes. just look ..... mmmmmmmm, nothing happened here officer :-). What evidence??? Thank you for lookin.
  36. 7 points


    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
  37. 7 points
    I did an overnight cook last night of a 10lb boston butt on the Kamado Joe Classic 3 grill with the SloROLLER installed. Of course, I seasoned it with the Man Cave Meals AP and Pork Mojo from Atlanta Grill Company. I made this shot this morning after the butt had been on for about 10 hours. The internal temp of the meat at this stage in the cook was 184°F. This photo was just over 14 hours into the cook and the internal temp was 201°F. I pulled it off at this point, double wrapped it in foil and let it rest for 2.5 hours in the cooler.......... Then I pulled it.... perfect results.... Nice deep smoke ring throughout the surface of this meat as well...
  38. 7 points
    Big Biscuit

    Marinated Chicken

    Want to grill some chicken, but was looking for a different flavor profile. I started looking through the fridge to see what I could find, and voila. I found a container of freshly diceed pineapple. Took that some soy sauce, garlic, onion, two jalepenos, hot sauce, vegetable oil, and Soy Vey veri veri Teriyaki put it all in a blender and mixed it up. Then I took a whole fryer chicken and split it in two. Placed each half in a ziplock bag and covered them up with the marinade. Fast forward 8 hrs and I fired up the KJ classic, let it come up to temp and slapped the bird on. 45 minutes later I had a sweet and spicy meal.
  39. 7 points

    Reef's Lump Comparison

    This idea started out as a comparison between regular RO and RO XL. I guess I went a little overboard These are lumps that are readily available to me locally. The price listed is what I paid full retail without any discounts. It will probably take me into the summer to get all my comparisons completed. I'll update this thread as I go along. RO (Royal Oak regular) - Walmart $9.96 - 15.44 lbs "Authentic all natural kiln made lump charcoal made from 100% American hardwood." RO XL Cut - Walmart $14.96 - 16 lbs "Same authentic quality and flavor of lump charcoal you expect from Royal Oak, but with extra large pieces from our charcoal kilns." B & B Oak - Sports Academy $12.99 - 20 lbs "The creation of B&B charcoal products starts with live wood while the wood is still green. " Cowboy - Lowe's $12.98 - 15 lbs "Oak and hickory hardwood lump charcoal." Rockwood - Ace Hardware $24.99 - 20 lbs "Our charcoal is made exclusively from hardwood left over from timber milling operations (and never from softwood, flooring, molding, or any scraps that may contain those materials or resin)." KJ Big Block - Lowe's $24.99 - 20 lbs "Kamado Joe Big Block is made from an exclusive blend of Argentinian hardwood so that dense it's alled 'axe breaker' by locals." Fogo Premium Black Bag - Fogo $19.95 - 17.6 lbs "Fogo All Natural Hardwood Charcoal is made from dense Central American Oak Hardwoods." Fogo Super Premium - Fogo $25.95 - 17.6 lbs "Only the largest pieces are hand selected and put into the bag to ensure you get the very best charcoal you can find." Fogo Marabu - Fogo $45.95 - 33 lbs "It also has higher calorific value than other major charcoal brands in the US which means that it will burn hotter and longer than most other briquette and lump charcoal." Fogo Quebracho - Fogo $48.95 - 35 lbs Quebracho Hardwood Charcoal is made from dense South American Hardwoods known as Axe Breaker and Ironwood." For the first comparison I'll list the price per lb (lowest to highest). Like most things in life you usually get what you pay for. Just remember price is only a small factor for the quality of lump. Further comparisons coming soon. Price per lb. $.65 - RO $.65 - B & B Oak $.87 - Cowboy $.94 - RO XL $1.13 - Fogo Premium Black Bag $1.25 - Rockwood $1.25 - KJ Big Block $1.39 - Fogo Marabu $1.40 - Fogo Quebracho $1.47 - Fogo Super Premium
  40. 7 points

    Turkish Chicken Shish

    I have to post pics every time. IMG_2884.HEIC
  41. 7 points

    Some Akorn Bread

    No, not with acorn flour. Bread baked on the Akorn. It was a gorgeous weekend, and I felt like I needed to make some bread, but I didn't want to heat up the house, so I fired up the Akorn for my oven. I made Ken Forkish's Harvest Bread with poolish. It's a fairly easy but really flavorful bread. Forkish say the aroma reminds him of wheat fields at harvest time. It has a nice, nutty, slightly sweet flavor. Leftovers make great french toast!
  42. 7 points

    Coffee rubbed ribeyes

    I had a coffee rubbed ribeye on our last visit to our son and his family. I liked it so much, I thought I’d try to recreate it on the kamado. I made a rub of 2 tbs Montreal steak seasoning, 1 tbs finely ground decaf coffee, 1 tbs turbinado sugar, 1 tbs granulated garlic, 1 tsp chili powder and 1/2 tsp salt. I applied it liberally to 2 large ribeyes. I grilled them using oak for smoke to an internal temp of 130F, roughly 4-1/2 minutes on a side. The dome temp was reading 500F. They were very tasty. Here’s some pics:
  43. 7 points
    John Setzler

    Classic 3 Arrived

    Here's a photo sequence of the assembly of the inside of the Classic 3 with and without the SloRoller....
  44. 7 points

    HUGE Pizza Problems!!!

    Baking % is very easy once it is explained to you..... Let me see if I can help???? There are many different flours out there that require different levels of hydration... The heat that you are able to cook at also plays a role in hydration.... Lets pretend that we are dealing with a simple flour such as bread flour. It is readily available about anywhere. This flour will require a little bit of a higher hydration due to its composition and the temp that it needs to be cooked at. This dough seems to me best cooked at 550-650 degrees from my experience. This means it will take longer to cook and you need the higher moisture to ensure that it stays moist during the entire cook I hope that I explained that well but if anyone wants to elaborate please feel free to. Now Baking weight..... An example 500g bread flour @100% I prefer 70% hydration with bread flour so here is what you do. Take 70% of 500 and that will give you the water that you need to add.... so in this case 350g of water. I usually use 2% sea salt on pizza unless I am going for a longer cold fermentation. I have read some go up to 3%. 2% of 500g is 10g of sea salt. Finally yeast.... I use approximately 0.3% yeast on my dough..... so this is 1.5g of yeast If you ever see a recipe without % you can easily find out the % by doing the following equation. ingredient weight (divided by) flour weight and multiply that by 100 to get the % 500g flour 350g water 10g sea salt 1.5g yeast For example...... 350/500x100= 70% hydration Now say you want to have 2 250g balls......... you can work backwards to obtain the numbers based on the % that we like for pizza..... I mess with the numbers to find where my total ingredients will add up to my desired number for this example 295g flour 206.5g water 70% 5.9g sea salt 2% .89g yeast .3% total mixed weight will be 507.79g.... you can likely get that even closer to 500g if you subtract a few grams of flour, but you get the idea
  45. 7 points

    Pepperoni Pizza

    Figured I’d share a before and after of one of my early pizza cooks. Basic pizza dough receipe at around 500 for 7 minutes or so.
  46. 7 points

    First Kamado Cook

    @BobE suggested posting some pics of my first cook in the intros so I made sure to take some pics. Over the past few weeks while I was waiting for my first kamado to arrive I discovered the Trompo King so I had to break them both in for my first cook. Fresh Thyme has some good pollo asado and carne asada which I thought might work will on the Trompo so I gave that a shot. I'm amazed at how efficient and stable the kamado is with temps. It's really a joy to cook on. After a 30 minute burn-in I got the temp down to just below 400F and it held there pretty stead for the whole cook which took a little over an hour.
  47. 7 points

    Wing Wednesday (I had no idea)

    Not knowing this was a thing... I decided I had to follow rules. Taco Tuesday will forever be followed up by wing Wednesday. Got me some smoke from the new pro 575 and it didn’t disappoint. Great little grill for anyone considering adding this to their yard.
  48. 7 points
    Thanks. Oh man I don’t think I can oversell how good this came out
  49. 7 points
    Some extra photos behind the scenes outside of what I shared on my Instagram feed https://www.instagram.com/smokingdadbbq/ added my pepper puree to the cream cheese for some extra spice Love vacation but can’t beat the taste of a kamado
  50. 7 points
    John Setzler

    Smoked Corn on the Cob

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