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  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. 16 points
    BrianAZ

    Show your BBQ area

    Here’s mine that I designed myself. Combination outdoor kitchen, dining area and fireplace. We just finished the hardscape. Still need to do the rest of the landscaping. I’ve got a nice 5 burner Blaze gasser and side power burner, one Kamado and a Blackstone griddle. My WSM and turkey fryer are out of frame. I was hoping to pick up a second Kamado, but my Costco’s never got them on the floor. I’d like to have one set up as a pizza cooker and a second as a dedicated smoker. That way I can retire the WSM.
  3. 15 points
    TexasBlues

    I DID IT!!

    Hey all! I hope everyone had a great weekend, and those that are father's were able to enjoy their day... I was posting with @CentralTexBBQ in another thread called 4 of a kind, but wanted to post his one here i have been struggling as of late with the learning curve of the Primo... some meals have been better than others and i had yet to REALLY be pleased with any smoked item i have made to date... for Father's Day, i decided to make a couple butts for a get together with the family off site... about 40 mins away on Lake Allatoona I admit, I did NOT trim the butts... i salted on friday night and put them in the icebox until cook time on saturday... my bride and I worked on saturday and after supper and sowers, i got my fire going... left it unmolested for 20 mins to get going... Full KAB and some apple chips would be the smoke... i put the smoke on after the temp stabilized and dad held for 45 mins at 237 i dropped on just over 18 lbs of butts and let them run at 237... shooting for an internal temp of 190 i also misted every so often with apple juice/ apple cider vinegar, in an attempt to get her to crust up woke up saturday morning to a still holding 237 and i was relieved as i have never done an overnite cook before where i was actually ASLEEP by 1030A they were ready.... i pulled them off the fire and shut the primo down, rested them for 25 mins and wrapped in foil and dropped them into my preheated cooler for the run up to the lake i pulled one out at 230 and pulled it for serving, sprinkled with a little rub before serving... the second one got pulled at 4-430 and it was still way hot... i divided it among the kids and sent them home with packets of deliciousness.. this was my best butt to date apologies for the long post, i got excited! the weird light color is from my orange-ish Edison bulbs in my kitchen, but i did not want to edit the photo thanks everyone here and at meatheads website for your help and input... this one came out great!
  4. 14 points
    DerHusker

    Tacos al pastor

    I love Tacos al pastor but have never made them myself. They are a popular street food here in SoCal and Mexico and I finally decided to try my hand at making some. Forgive me as this is a long one. I started out by thawing a Pork Butt I had in the freezer that I had purchased on sale for $.99 a lb. (7.93 lbs.) I unwrapped it and found there was still some ice crystals on it. (which is what I was hoping for to make cutting it easier) I cut it in half and deboned the other half. I proceeded to cut it all up into approximately 3/8” slices. I placed this into a large container, covered it and placed it into the fridge. I now gathered up the ingredients for the al pastor marinade. Here’s the recipe I used. (It’s a combination of several recipes I watched on YouTube) Not shown in the picture are the pineapple juice and the vinegar. 8 lb bone-in pork shoulder (deboned) 4 tablespoons achiote paste (I used 1 – 3.5 oz. brick) 2 guajillo peppers (seeded and re-hydrated) 2 ancho peppers (seeded and re-hydrated) 3 Chipotle peppers + all the adobo sauce from 1 - 7 oz. can 5 garlic cloves ¼ small white or yellow onion 1 oz. Piloncillo (substitute brown sugar if you can find it) 1 tbsp. dried oregano (preferably Mexican) 1 tbsp. cumin 1 tbsp. salt 1 tbsp. pepper 1 tsp. cinnamon (preferably Mexican) 1 tsp, cloves ½ cup pineapple juice ½ cup white vinegar ¼ cup OO ¼ cup of the water from re-hydrating the peppers ¼ cup orange juice ¼ cup lime juice 1 pineapple, skinned and sliced into 1-inch (2 cm) rounds (for the spit/trompo) (Note: I only had some small guajillo chiles so I used 6 of them) Everybody went into the pool for a spin. I poured some marinade into the bottom of a very large bowl and then some pork slices. I repeated this process until all the pork was in the bowl and pour the rest of the marinade over the top. I then stirred it until everything had a nice coating. Now how will I cook this? Tacos al pastor is a dish developed in central Mexico that is based on shawarma spit grilled meat brought by Lebanese immigrants. It is traditionally cooked on a vertical spit known as a trompo. I don’t have such an exotic grill, so I had to improvise. I had found this indoor grill plate at a local thrift store for $2.17 and used it to create a vertical spit. I now peeled and sliced up the pineapple And started my vertical trompo stack adding a slice of pineapple and red onion after every 6 or 7 layers of meat. I place the stack in the center of my weber redhead with coals all around it. I then setup my craving station. Here it is after approximately 30 minutes. After approximately 75 minutes I removed the trompo and craved off the outer charred layer. (The char is an important part of the taste profile) I then placed the trompo back in the redhead to char the outside again. So pretty! I then repeated the process another 3 times. After I had trimmed off the outside 3 times I set up my taco cart errrr bar and started to assemble my street taco plate. Oh Yum! Here it is served up with a Modelo Especial. This was a little on the spicy side but oh so delicious! Thanks for looking.
  5. 14 points
    BeakerLovesBBQ

    Show your BBQ area

    When we expanded the patio a few years ago we built a BBQ area with storage, lots of counter space, and room for the kamado and gasser.
  6. 13 points
    Grill_Boy

    Show your BBQ area

    The wife built the deck ( 12 x 32 ) and she built this 'screen-house' as well - I helped a bit ( hauling wood, holding pieces ) ... but she designed and built it all... Yea she's a trooper.
  7. 13 points
    skreef

    Tye Dye Brownie Cheesecake

    Hello Everyone Well here we go with another Challenge. A baking challenge is my thing. So it took me like 6 hrs but here it is. Tye Dye Brownie Cheesecake I am using our 19" KK I use Coco Char extruded lump. Which I love to use cause it has no smoke profile which is great for baking. Ingredients for the Blondie brownie Mix and put in a greased Spring Form pan Ingredients for the Tye Dye Cheesecake (fun part) . I got 4 jars and divided my Cream cheese and colored them. Purple, Pink, Yellow and Green. I wanted to make this light Spring/Summer colors. After getting them ready, I refrigerated them and then put them in piping bags. Took turns piping each color to give a tye dye affect. While Sandstorm looks on. On the grill If you have seen my other baking goodies, you would have seen me use my cotton strips that protect the side to keep it from burning or over cooking. A great Product. I use them ever time I bake cakes. Soak them in water before it goes on grill. All done, now finishing touches. Side view Money Shot I have made many Cheesecakes on the grill but I think this one was the most fun for me and it was exciting to see what it would look like once cut. I was very surprised how good it looks. Hope you get the chance to make you one. Another cake you could include your kids to help. Thanks for looking Skreef
  8. 13 points
    daninpd

    New Orleans Barbecue Shrimp

    When you visit New Orleans and see "Barbecue Shrimp" on the menu, don't expect something coming from a guy with a Weber in back of the restaurant. BBQ shrimp there is cooked hot and fast, heavy (really heavy) on the black pepper and butter. Ideally it's cooked with really large head-on shrimp, in my case I had to use frozen "Super Colossal" E Z Peel. I used Ralph Brennan's recipe: https://louisiana.kitchenandculture.com/recipes/ralph-brennans-barbecue-shrimp except where he calls for water I used white wine. Cooked in my Stok charcoal grill in cast iron. Did some Mexican Street Corn on the Joe. Slathered two ears with mayo and crema, sprinkled on some chile powder and lime zest and grilled on the Joe cranking along at 450. When I took the corn off I sprinkled it heavily with Cotija cheese and squeezes of lime juice. Had some toasted french bread to sop up the sauce from the BBQ Shrimp. I believe that's called scarpetta in Italian.
  9. 13 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.
  10. 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
  11. 12 points
    Tioga

    Show your BBQ area

    This is my built-in Akorn and Weber Baby Q1200 Let's see yours please.
  12. 12 points
    ebterrier

    Broke her in

    Today was the first cook on my grill. First time Kamado owner as well. Done plenty of charcoal grilling but not much low and slow if any experience. Loaded grill with kJ lump. Seasoned 2 racks of St. Louis style pre cut ribs from Costco. Used 2 meat church rubs. One was a pecan something and other was honey bacon bbq. Got the grill grate temp to 250 and the gauge to around 245-250. Pretty steady on both. Had the slo roller in the grill. I didn’t add any wood chunks because first I didn’t have any and second I didn’t want to impart too much smoke right off the bat. Cooked for 2 hours then 3rd hour spritzed water (didn’t haven’t any apple juice) every 20 minutes for an hour. Then let them ride for another hour, then added some sweet baby rays bbq sauce on top for another 30-45 minutes. Tooth pick probe test was on point. They had a good crust or bark to them, came off the bone clean, and didn’t just fall off by them self. When I did do the bend test they were starting to break so you could say the were over tender. I could care less yesterday lol. Also, had about 3 coors lights and 3 local IPA’s . Lol pulled the ribs off and brought up the grill to 450 and grilled some squash. Was a good time. Thanks for reading. -Tim
  13. 12 points
    This is my third bake on the Joe. The first was a Raspberry Ricotta Cake (a success), the second was Monday, a very windy and gusty day (a total failure), the third was Tuesday and was a success (almost no wind). The pecan pie recipe I use is based on one I have messed with from Emeril Legasse's "New New Orleans Cooking". The crust I use is from a James Beard recipe for Pate Brisee and makes a very short crust. I normally make this recipe using heavy cream in place of the called for melted butter- this gives a nice butterscotch taste to the filling. Normally I add 1/2 cup Heath Bar Bits mixed in with the pecan pieces, those melt into the filling and make a great pecan pie. My wife bought some Dark Chocolate Peanut Butter Cups from Trader Joe's and my first thought on tasting one was "Use that in place of the Heath Bar Bits". So I did. I put in 6 of the cups, cut in half, and the only thing I would change is to cut the peanut butter cups into 1/4's or even finer so they will mix into the custard a little better. Served it with whipped cream and some vanilla gelato. The takeaway lesson from this cook was don't try to bake on the Joe on a day with high, gusty winds. You'll be chasing your temps and probably won't be happy with the result. This one, in calm conditions, came out perfect. I used the deflector plates, copper Tees and my pizza stone to increase circulation around the glass deep dish pie pan. I can post the pie recipe (or the crust recipe) if anyone needs a good "Go-To" pecan pie or crust recipe.
  14. 12 points
    John Setzler

    Show your BBQ area

    Here's some of my area with some of my grills pulled in for a photo I needed a couple weeks ago...
  15. 12 points
    buckleybj

    Perfect Cure for a Crappy Day

    Today was just one of those days... Went to the store looking for what I wanted to cook up this weekend and Ribeyes were on sale. Thankfully the butchers were still around so I asked for some thick ### steaks to help bring a smile to my face. I think the butcher was just as happy to prepare the steaks for me as I was watching her cut them up and wrap them. I may have been drooling a bit and giggling like a 12 year old girl, but that's neither here or there. Went with a reverse sear for these babies, setting up the coals on the Big Joe to one side and cooking the steaks indirect to an IT of 130. After I pulled them off, I opened the top hue and let the temps get up to 600 so I could get a nice sear. Sorry for not adding the "money shot" once we cut into those bad boys I was too busy eating to take any pictures.
  16. 12 points
    KismetKamado

    A Tale of Two Roulades

    I decided to put myself at the mercy of my fellow gurus for the April Fusion Challenge. @ckreef suggested I do a veggie stuffed protein and challenged me to use my Blackstone Pizza Oven to cook the protein without drying it out. And @Scott Roberts wanted to see the Mini BGE in action. So I fused those two ideas together and did a Beef Roulade with my Mini BGE and Blackstone. The Weber Summit Gasser makes a brief cameo appearance. And I added my own twist by doing the cook both ways - one with kamado roasted veggies and Blackstone cooked protein and the other with Blackstone roasted veggies and kamado cooked protein. Started off by butterflying and pounding out a couple of nice strip loins. Should have got them thinner. My first time doing this - lesson learned. Seasoned these with SPG and marinated in some balsamic vinaigrette. Then I was off to roasting veggies. The Mini BGE in all her glory.... Doing a mighty fine job with the veggies - these had a bit of a balsamic vinaigrette marinade as well. Next up, a little Blackstone actin for my other set of veggies. It was cold and windy. Had to adjust the orientation of the Blackstone on the deck as it wasn't heating up very well taking the direct hit of cold wind. Not too shabby.... Time to wilt some spinach - really had no idea how to make this happen on the Blackstone or the mini.... so let the gasser have her moment to shine. Also stretched the legs on my new ButterPat Estee. And some of my neighbors are probably wondering why they have spinach in their yards.... did I mention it was windy? Decided to make some bread to go with dinner. Had a fantasy of parchment paper keeping my stone clean if any grease from the cheese topping dripped off. That dream went up in flames the moment the bread hit the Blackstone. Thankfully the bread itself didn't fair too bad. Just a little dark on the very edges in spots. Now on to assembling the roulades. Also something I had never done before. And I'm not going to lie, this was not pretty so we're just going to zoom past this part. Here's what it looked like before a little fresh mozzarella pearls and Asiago & parmesan. It went downhill after this. I'm definitely no seamstress as far as attempting to tie these up. Onto the Blackstone with the one containing the kamado roasted veggies. Got some decent color on it. But I was worried about it being dry at this point.... had @ckreef duped me? Was I doomed to have a dry beef roulade? And then onto more familiar territory with the roulade stuffed with Blackstone roasted veggies on the Mini BGE. Top cuts are the Blackstone roasted roulade. Bottom cuts are the kamado roasted roulade. You can tell the difference, but not as much as I expected. Forgot to take a picture of my plate (it was magnificent I assure you), but manage to snap a pic of Mr.. KK's plate. And the final verdict? There wasn't a huge difference in the two roulades. I would give the nod to the kamado roasted one, but the Blackstone roasted one was really good as well and really the only part that was a bit on the dry side were the very ends. The inner portions were equally as good as the one from the kamado. It was a fun challenge and I wouldn't have busted out the mini without the suggestion. It's where I got my kamado start and it brings back good memories to cook on it. Thanks for playing my game @ckreef and @Scott Roberts!
  17. 12 points
    BURGER MEISTER

    Show your BBQ area

    When you live in the PNW you either put a cover over your grilling area or learn to love the rain or learn to live with it. It ain't much, but it keeps the ol' bald spot dry.
  18. 12 points
    ndg_2000

    Show your BBQ area

    Here's mine I've got a Pitt Boss 24 and my kamado I made from an old keg And at the other end of my deck I have a chiminea for the colder evenings that will double as a Blackstone/planche and boil a kettle for a cup of tea.
  19. 12 points
    pesto3

    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!!
  20. 12 points
    ckreef

    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.
  21. 11 points
    KamadoChris

    Pizza achievement unlocked

    Finally got up the courage to try a hot and fast pizza cook this weekend. Have been studying for the past week on how to make this happen and results were great! Made a 70%, 24 hour dough and Sunday night I got the LG24 as hot as I’ve ever had it and settled in nicely around 600°. Homemade sauce from ingredients all grown and canned from our home garden and pepperoni, ham and bacon (and pineapple on mine, love it or hate it, I love it). The whole process was really easier than I thought. Already planning the next cook and how to improve. Thanks for looking!
  22. 11 points
    ckreef

    Cookie Crumble Cobbler

    Cookie Crumble Cobbler with Peaches and Blueberries I got the basic recipe out of a Char-Broil grilling cookbook Mrs skreef picked up from Lowes some time ago. I then raided the freezer for the last of my frozen peaches and blueberries. I used small tapa style dishes to make individuals cobblers. I mixed up the filling ingredients then divided it between the dishes. I put them on the main grate of my Komodo Kamado cruising along at 400*. While they were cooking I mixed up the ingredients for the sugar cookie crumble. After about 45 minutes the dishes were bubbling away had reduced by about 1/2. I then added sugar cookie crumbles and put them back in the KK, this time on the upper rack to get them higher in the dome. I also opened the bottom vent a bit. After about 20 minutes the top had browned nicely. Let them cool for 10 minutes before serving as they were hot, hot, hot! A tasty, full on, sugar rush Only people with a sweet tooth need apply.
  23. 11 points
    Smokingdadbbq

    Show your BBQ area

    Here is ours
  24. 11 points
    lunchman

    Borek

    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
  25. 11 points
    Jose Andres Zapata

    Show your BBQ area

    Looking at the other setups, I am glad I did not leave room for more. I can see it turns into an addiction.
  26. 11 points
    For the April challenge cook I decided to really wing it and charge forward without a recipe, mashing together grills and cultures. My family cannot get enough of tsukune (Japanese chicken meatballs) which we usually cook on the konro. I thought about doing that some shi####o peppers, phoning in a monthly entry, and moving on with life. However, trying to embody the challenge spirit and push myself, I decided to see what I could come up with. Looking in the massively growing rub cabinet, I found myself staring at Dizzy Pig's Molé rub, which remained unopened as I was never sure what to do with it. Challenge accepted! I thought about what to do, and realized it would be pretty easy to make a Mexican themed chicken meatball. Instead of soy, ginger, and potato starch, I would use molé rub, molé sauce, and some kind of corn starch base. I decided on corn for the vegetable, using an easy Tex-Mex seasoning and lime juice recipe I love, and decided to add grilled avocado for good measure. Laughing out loud to myself like a crazy person, I settled on the molé combo, red onion, and minced tortilla chips for the chicken meatballs. I added these to the dark meat ground chicken, got everything nice and mixed up, and then made the result into meatballs and rested in the fridge while I went to mow the lawn. When I got done with the trimming, I lit the Big Joe and a separate chimney of marabu charcoal for the konro. Back to mowing. With things heated up, I put the corn on the kamado and let the konro heat up. Once the corn was almost done, I gave up on mowing and cooked the avocados and then meatballs. These cook so fast in this format. Between turns, I cut the corn off of the cobs, made beds of grilled corn, skinned the avocados as they came off the grill, and filled the "pit" with a chicken meatball. A quick spray of chili pepper sauce and we were off to dinner. The bowls and all of the extra meatballs disappeared almost instantly, and as silly as this seemed as I made it up, this dinner could make it into the rotation for us. It was delicious. Thanks again for posting the challenge cooks and encouraging me to get out of my comfort zone.
  27. 11 points
    pesto3

    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!
  28. 11 points
    lunchman

    Moussaka - April Fusion Challenge

    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
  29. 11 points
    freddyjbbq

    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)
  30. 11 points
    Beermachine

    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?
  31. 11 points
    KismetKamado

    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.
  32. 11 points
    coolpapabill

    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.
  33. 10 points
    DerHusker

    Atomic and Tajin Grilled Shrimp

    With the “Just Stuff It!” Challenge going on I searched for what might be on sale at one of the local stores. Sprouts had U15 shrimp on sale for $7.98 per lb. so I purchased a pound. I decided to prepare them my two favorite ways of cooking shrimp. The first is what I call Atomic Shrimp. (Which is bacon wrapped shrimp stuffed with cheddar cheese and a slice of jalapeño. As the jalapeño doesn’t make it very “Atomic”, I switched it out for slices of serrano chilies. Here are most of the ingredients. I peeled and deveined the shrimp and then butterflied them. I also sliced the cheese and serrano chilies. I carefully placed the cheese and serrano in the shrimp and wrapped them with a slice of bacon. Once I had 10 of them done I placed them on the preheated kamado. I grilled them for approximately 5 to 6 minutes per side and once the bacon looked crispy I plated the 5 biggest ones up with a cilantro garnish and a Negra Modelo. Here are those pics. Delicious!!!!! I had 9 shrimp leftover so I skewered them, sprayed they with some EVOO and sprinkled them with some Tajin seasoning. Grilled them for approximately 3 minutes per side. Here are the plated pics with the Negra Modelo. These were also delicious but not quite as good as the bacon wrapped ones. Thanks for looking.
  34. 10 points
    lunchman

    Grilled Stuffed Lobster

    Since there's a grilled shellfish throwdown in progress on another forum and my local Market Basket had lobster on sale this week, it's a perfect pairing. In the past I would use the gasser since it could easily accommodate my largest aluminum pan, but the gasser is no more. So both the Bubba Keg and Goldens' Cast Iron were called into service today. Both Kamados up to temp and up to the task. Lobster prepared two ways today. Bubba gets the chore of steaming the whole lobsters with corn and red potatoes. The Goldens' is put to duty for Grilled Stuffed Lobster Tails. Preparation of the Stuffing ingredients. Scallops, shrimp, crabmeat. Butter, scallions, onion, garlic, lemon, parsley and Ritz crackers make up the remainder of the stuffing. Break out the Lodge cast iron to saute the butter, onion, garlic and scallion on the Keg which was set up for indirect. Add in all the seafood, Ritz crackers and parsley which then gets set aside once the lobster tails are ready to stuff. Two lobsters ready to steam with red potatoes and corn on the Keg, prior to covering with foil. A bit of Old Bay added to the mix along with S&P. Unfortunately, I forgot to take pictures of the steamed lobster when it was done. Visualize the above picture, coloring the lobsters red. :wink: Over on the Goldens', the grilled stuffed tails and claws are almost ready. Plated shots. The Grilled Stuffed Lobster Tail is ready to eat! I also made some steamers, served with melted butter & garlic and cole slaw to go with this feast! We never even made it to the steamed lobsters, the Mrs and I were stuffed, much like these lobsters. We get to eat lobster again tomorrow. :biggrin1: Quite the New England Lobster feast! As always, thanks for checking out this post. Regards, -lunchman
  35. 10 points
    Burntweenie

    Smoked Mac and Cheese

  36. 10 points
    ckreef

    Oval Jr's 1st Vacation

    Went on vacation to my sister's house in FL. In the past I always took an Akorn Jr. This is the first time I got to take my Primo Oval Jr. Packed in the car and ready to go. Monday he was caught lounging pool side. While pool side I put him to work cooking Brunswick Stew and ABT'S. Dinner was served with summer Slaw and Mrs skreef's famous Cornbread muffin tops. Tuesday we went off to the beach then came back and went out for all you can eat blue crabs. Later that evening we had fresh Blueberry Cobbler The Oval Jr was easy enough to transport and didn't take up too much room in the car. We have a pretty full schedule for the next couple of days so that's all the action he'll see. Very pleased with the Oval Jr as my new vacation kamado
  37. 10 points
    KismetKamado

    BlackBerry Ricotta Cake

    So we all know that @daninpd knocked it out of the park with a stellar raspberry ricotta cake and won the February challenge.... And I've been trying really hard to come up with an idea for the May Baking Challenge. So I decided to borrow the idea (let's not call it cheating) and execute it slightly differently. Everything turned out amazing, but I sure could have used a little help from the ferrier's wife to assist with my plating.... maybe next time..... Had the KK running all weekend. Saturday was ribs and then Sunday was breadsticks and T-Bones and Veggies and Burgers and a Ricotta cake. Since the KK was cruising pretty warm all day Sunday, it took awhile to get it throttled back to where I wanted it. 350 was the mark and I figured 380 was close enough.... (The irony is that while I am baking with a temp 30 degrees over what I want and I'm good with it, Mr. KK has been stressing out and freaking out over temp "swings" of a few degrees all day with a low and slow smoke on his pellet grill..... lol). Got the ingredients together - including fresh eggs from a co-worker who has chickens. Forgot to include the Blackberries in the picture. Used frozen in the cake and garnished with fresh. Super easy to mix up and onto the grill it went. Had two pizza stones doubled up on the grate below the pan. And set the pan on parchment paper to keep it from getting yucky. Started checking on it a bit earlier than called for in the recipe because of the slightly higher baking temp. Right about an hour on the grill and I pulled it off. Let it cool for a bit and then turned it out. Released perfectly and was very evenly cooked on the bottom. And then made an attempt at plating with some fresh blackberries, mango and whipped cream. I am really not good at this part and I have been banned from cheating by using Mr. KK....so this is as good as it gets. We shall call this one the money shot I guess..... I think I would skip adding the berries on top, at least with BlackBerries.... or maybe would try using fresh. It just ended up looking a little weird as they bled a bit. But all in all the cake itself was very tasty. Cooked it last night and didn't try it until today, taking into account the comment that it gets a little better as it sits. Will definitely do this again. And no off or grill flavors at all... but the Kamado was good and settled at a pretty high temp for awhile before I put this on.
  38. 10 points
    Ben S

    Hobbies OTHER than Cooking?

    Drug discovery chemist turned stay at home dad to two young ones. When everyone else is asleep I make some sawdust. Thanks to @ckreef I started rehandleing japanese kitchen knives for fun and profit. You can find my Instagram @Bensbites. If you dig into it, you can find my KJ. Here are a few recent examples of sawdust that went right.
  39. 10 points
    This was unexpected, on Saturday a grocery store had Tomahawks in for $16/lbs vs 28 at my local butcher so I thought I would give them a try. I used the Jess Pryles dry brine method (link) and left them uncovered in the fridge for three days flipping and drying once a day before cooking last night when I seasoned them with hardcore carnivores black rub set the egg up for a reverse sear and eventually sliced into pure magic. Easily top 3 ever which was unexpected given their grocery store pedigree
  40. 10 points
    Brick Pig

    Show your BBQ area

    My spot “ain’t all that,” but I can absolutely guarantee that nobody here is happier with their spot than I am with mine. After 3 years of rolling this thing (and 15 years of rolling various other grills & smokers) in & out of the garage at my previous house, as soon as we looked at this house I said to my wife, “The space at the foot of back stairs in MINE!”
  41. 10 points
    TKOBBQ

    Show your BBQ area

    Looking to the left, then looking to the right.
  42. 10 points
    Well, I did it!! 10 lb brisket which I trimmed up and put on the Kamado at 2 am. This baby went fast reaching an internal temp of 205 by 10 am. Wrapped the brisket in foil, put it in the cooler with towels to keep warm until dinner at 6 and was received with rave reviews. Here are some photos. Next: PORK BUTT!
  43. 10 points
    smittydog27

    Show your BBQ area

    Left side.....right side...
  44. 10 points
    pesto3

    Show your BBQ area

  45. 10 points
    ckreef

    Japanese Scampi

    Japanese flavored Shrimp and veggies cooked on a Konro grill handmade in Japan. Basic scampi cooked on a Komodo Kamado grill handmade in Indonesia. The basic ingredients. Some basic prep work. Ginger and garlic marinated shrimp. Snow Peas seasoned with a Japanese pepper mix. Grilling the shrimp and snow peas on the Japanese Konro grill. Basic scampi cooking on the Komodo Kamado. This is the first time I've pan cooked pasta like this. Dinner is served. This challenge turned out to be harder than it should have been. At the beginning of the month I tested out an idea. It didn't work quite as good as I wanted it to so I switched out one of the ingredients and tried again. Still not exactly right. After searching the following weekend for the correct ingredient I gave up and came up with another idea. Bought all the ingredients for my second idea. The weekend I was going to cook it got busy and the weekend came and went. At this point the month is coming to an end so I once again changed plans and finally came up with this idea. I guess if coming up with a decent idea was really this hard, great challenge
  46. 10 points
    DerHusker

    Grilled California Burrito

    I had a bunch of fries’ leftover from eating at a local burger place that I had saved so I decided to make a popular burrito here in San Diego. It is known as a California Burrito and typically has Carne Asada, French Fries, Frijoles, Cheese, Pico de Gallo, Guacamole, and Mexican Creama. (A 7-layer burrito if you want) Any way I started out making everything and was taking plenty of pics with my phone camera but somewhere in the middle of my cook I somehow (and I have no idea how) set my phone back to “Default” mode. Anyway, I don’t have access to those pics as of now and may never have access to them as they may end up being erased. So, I whipped out my Canon 70S and took the following pics at the end of the cook. I had purchased some Carne Asada and flour tortillas from the Mercado. I made up a bowl of Pico, A bowl of guacamole and some Mexican Rice. (No Pics) I then grilled up the Carne Asada. Here it is on the grill. I brought this in and diced it up into small squares. I then started to assemble the burrito. Started out with a nice layer of Mexican Cheese. Then the Carne Asada, Fries and some Pinquito beans. Then some Pico de Gallo, guacamole and some Mexican Creama. I rolled it up and placed it on the grill. Here it is done and ready to cut. And here are the plated shots with some spicy carrots, Mexican rice and a Modelo Negra. And a close-up shot. This was delicious! Thanks for looking.
  47. 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
  48. 10 points
    NickM

    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.
  49. 10 points
    AlabamaAviator

    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 .
  50. 9 points
    mtoddsolomon

    Show your BBQ area

    I just used Cedar fence material for this one. It's nice because I have space for keeping my coal dry and out of site, a drawer for a lot of my accessories, and that perfect mini fridge.
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