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

  1. 14 points
    Picked up a Prime Tomahawk Ribeye yesterday . First did a 24 hour dry salt brine. Brought my new to me Komodo Kamado 23 Ultimate to 250 degrees , cooked for about an hour to 120 ( had a pan of zucchini ,sweet potatoes, onions garlic ,corn, jalapeños ,mushrooms , and tomatoes underneath ) .Brought coals up to 600 and seared to medium rare. Did a cutting board sauce under the steak to finish it off. It came out delicious . Here are some pics.
  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
    ckreef

    Meatball Stuffed Tomatoes

    I've wanted to try this for awhile now. Italian Meatballs stuffed in tomatoes. The meatball ingredients. Mix up the Italian meatball filling. I used Roma tomatoes because Kroger didn't have the tomatoes I was looking for. Cut the tops off the tomatoes and using a grapefruit spoon corred them. Stuff with the meatball mixture and poked three small holes in the bottom so the fat could drain out. Used a popper holder to hold the tomatoes. Meanwhile made homemade Spaghetti sauce. Indirect on the 19" KK at around 375* for about 40 minutes. Served with some noodles and fresh grated parmesan cheese. This was a really easy cook. Will definitely do this one again.
  4. 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.
  5. 11 points
    ckreef

    Stuffed Italian Meatloaf

    Single serving Italian Meatloaf wrapped in Prosciutto and stuffed with a tomato that had been stuffed with a spinach and mozzarella mixture. Served with angel hair pasta and homemade Spaghetti sauce. The basic ingredients. Sweated down baby spinach, panko, fresh mozzarella balls and Italian seasonings. Stuffed into hollowed out tomatoes. Italian Meatloaf mixture Lay down 2 pieces of Prosciutto in a cross on parchment paper. Make a meatloaf bowl then wrap the Prosciutto up and into the bowl. Put a stuffed tomato in the bowl and form the bowl around the tomato. Baked in my Komodo Kamado at 350* indirect for about 40 minutes (I think). Served with angel hair pasta, homemade Spaghetti sauce and fresh grated parmesan.
  6. 11 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
  7. 10 points
    ICDEDTURKES

    Blackstone cooking

    Ok off topic after 19 years I bit the bullet and proposed in oct. Did it on one of our favorite turkey hunting grounds. Wedding scheduled for May of 2020 on our 20th anniversary weekend. So far I've planned pretty much everything she goes "I can't plan my own wedding"
  8. 10 points
    smittydog27

    Show your BBQ area

    Left side.....right side...
  9. 9 points
    Here's a video I just put together for Atlanta Grill Company on caring for your Kamado Joe Grill...
  10. 9 points
    gotzero

    Konro Night

    I am posting this early in case July gets away from me for the challenge. We hosted two other couples for a konro cook this evening. Kiddos had a popcorn-powered movie night in the house while we had a wonderful meal on the deck. Prep began in the garden, pulling the year's first shi####os. I no longer have to worry about supply here. I have five healthy plants that are clearly going to make summer and fall a wonderful time. The into the kitchen, for seemingly endless prep. I feel like I have finally figured out how to properly butterfly wing flats, and now it is both easier and faster. I am still learning how to skewer them. No griddle this evening, but the gear is perfect for soaking skewers. Then time to make tare, which I am starting to understand is the backbone of the chicken parts of this meal. Makes the entire house smell delicious. Moving onto the deck, I laid out firebricks (which you can see have other roles in grilling here) to keep from melting the table. I have dreams of custom building a farm style table with a hidden cutout for the konro, but in the mean time, for these dinners, the deck table is replaced with a rectangular Lifetime folder. First course, grilled avocado. This is delicious, but I treat it more or less like a tare delivery system. One of our guests intelligently pointed out tonight that if I skewered it in the future in a way where the skewers are never visible in the pit hole, the hole will not leak liquid. For next time! Then onto asparagus wrapped in prosciutto. This is a fantastically delicious combination and very easy. The smell as the ham gives up fat to the hot charcoal is unreal. Next was scallops. If I was smart, I would cook these on the grate, but I risked it tonight, and nothing fell in. Not having the delicate item stick on the grate was a wonderful change. These are so tasty and so easy. Now time for the KamadoGuru linked cook. We did John Setzler's modified Orange-Honey Glazed shrimp, true to his recipe. This is so fantastically good I think it created a small black hole in my back yard. We took the extra skewers in for the kids and after that they all started cruising the deck for other items: We then moved on to chicken. First round was thigh meat and garden shi####os. So rewarding! Next was tsukune. We use all dark meat ground chicken, the recipe from the book "Robata", parboil the meatballs, and then smash them on skewers before grilling. These are so wonderfully good, and as a bonus the children DEVOUR them. Easy recipe and cook, absurdly good result. The only improvement is when I am willing to drive down to Suzuki farm to get the real Japanese green onions. Yum Yum Yum. Finally, butterflied wing flats. This is my personal favorite. After watching David Chang et al. cut these and trying fairly often for a couple of years, I think I finally have the cuts down. However, I still have some learning to do about skewering after the cut. I wish there was a class! The cook is relatively easy, and the taste is out of this world. At this point, I cut down whole wings, and save the drumettes for kamado wing cooks. One of our guests joked about cooking s'mores on the marabu charcoal since it all seemed too easy. Joke no more. S'mores were had with good laughs and good friends. Finally, the kamado did play a role! The marabu charcoal can be used for a second cook with no sweat, however I found dousing in water led to mold. So, I use a plancha and a kamado to move and snuff the charcoal. The dome temp with all vents closed usually hits about 350F before backing down.
  11. 9 points
    Sent the long weekend off in style with a Double Meat Double Cheese Burger. Fired up Jr. for the patties. Flipped and removed them when they were done so I could add the cheese. Toasted the buns. One more time of the grill to melt the cheese. Plated this up with some watermelon, potato salad and a Stone Brewing Xocoveza. (Yum!) After a few bites of this monster. So good! Thanks for looking.
  12. 8 points
    Hello and want to say awesome forum and great work by the mods. ON Father’s Day 2019 I was surprised. My wife bought me a Primo XL. Been shopping for years finally got one. Well it sat on backyard till this last weekend when I finally had time to build a table for it. The top top of table and part of the bottom shelve was from recycled granite. My neighbor remodeled her kitchen about 3 years ago and I was able to acquire a few pieces of granite from the old kitchen. They have been resting in my backyard for several years waiting to be used. So the table was built around the granite I had available. I used pressure treated lumber. All that was needed for me to purchase was 6 2x4’s. The 4 x 4 ‘s were also left over from a fence rebuild. Anyway here is my simple table.
  13. 8 points
    Wow, thank you for the detailed reply. This actually helped me a lot. I didn't see it until Friday evening, but it got me to put the meat on before I was planning. So to sum up the cook.... For a quick bit of background, we had out of town guests in that stayed with us Friday to Sunday. I bought a brisket and small pork shoulder as we were hosting a BBQ Saturday. I live in Chicago so I was out for the Bears game Thursday night and since it was such a dumpster fire, a lot of drinking was done. This led to a really tired and hung over me on Friday. So I was dragging all day and super tired. I saw Frank's response to my post probably around 7PM. At that point I decided I needed to get the brisket on before 11 as originally planned. The brisket was a prime full packer, 15.5 lbs. I trimmed it pretty aggressively and did a salt and pepper rub around 5PM. I put it back in the fridge until I was ready to smoke. I also trimmed the pork shoulder a bit and used one of the random seasonings I had. It was a small 4.5lbs. I lit my joe at 8:30. I was following John's advice from another post about prepping for an overnight, so I brought the grill to about 175 then started slowing it down. It rose very slowly to 225 and then went past it just slightly to around 230. It was 9:30 so I put the brisket on but then the temperature didn't want to rise past 195 so I opened it up just slightly and it got to 220 and started holding there. At this point it was about 11 and due to the Bears game hangover, I was struggling to stay away. I was in bed but at about 12:30 I got a high temp alarm at 240. If I was sure it was going to hold at 240, I'd probably have left it but I didn't want it to keep rising, so I went outside and made a small adjustment. At this point I fell asleep from 1-3:30AM but was awoken with a low temp alarm at 199. From 3:30 to about 4 I was having a tough time getting it above 200, I was afraid the coals might have gone out but that didn't make much sense to me (and they didn't) but I didn't want to over correct. I took a peak at 4AM for the first time because it had hit 160 so I was thinking about wrapping. To my disappointment the park didn't look good at all. Frankly there wasn't much there. I wasn't sure if it was because the temperature was too low or what. At this point I got a little more aggressive and raised the temperature to about 250. I checked it again at 6am (I think it was at that time, lack of sleep now has me very foggy). and the bark looked so much better, much more what I was expecting. I took the brisket off and wrapped it in butcher paper and put it back on. I removed the pork shoulder, wrapped in foil and put in a couple tablespoons of apple juice. I got them both back on the grill and raised the temp to about 275. The reasoning behind this was I was afraid I under estimated the cooking time and with people coming over as early as 2, I didn't want to chance it. At this point I was able to get about an hour of nap time in. My internal probe hit 205 around 9:30 AM. I was a little nervous just because it was earlier than I planned but when I probed, it was amazingly tender all over. Both the point and flat, same with the pork. So at this point I was cautiously optimistic that it was going to be OK. I wrapped them in a towel and put them in a cooler to rest. They sat there from 9:15AM to about 4PM. Since the Joe was still going, I made a jalapeno corn bread in a skillet as well as John's beer pretzels/beer cheese as an appetizer. When I finally took them both out, I was relieved. The bone slid right out of the pork and it just fell right apart. The bark on the brisket looked great. The point pulled away from the flat almost without the use of a knife. I just cut a bit of the leftover fat off and started slicing. I cut up some burnt ends as well. This was definitely a learning experience and I made a lot of mistakes but in the end, everyone loved the food. I've had a lot of trouble holding at a temperature, especially at 225. I really need to work on that. Between all the beer and BBQ, I was passed out by 10PM and I used yesterday as a recovery day. I can't wait until I'm more proficient managing the grill. Even when I had time to close my eyes I couldn't sleep because I was nervous it was going to spike or drop. Thanks for all the advice here!
  14. 8 points
    Golf Griller

    BBQ Baked Beans

    The pool in my Townhouse complex opened the Saturday of Memorial Day weekend. We always have a pool opening party, which was yesterday. Pulled chicken and coleslaw was provided by our social committee. People who attended had to provide an appetizer, side dish, or a desert. I was going to do ABTs, but decided that I did not need to try something that I had not made before. So I decided to follow a couple of recipes from Kent Rollins and Shotgun Red Wine to improve on baked beans, without making them from scratch. I got a 28 oz. can of Bush's baked beans, a 15 oz. can of Bush's pinto beans, and a 15 oz. can of Bush's great northern beans. I drained the liquid off of them, chopped up a small sweet onion, 5 cloves of garlic, an Anaheim chili pepper, and a yellow bell pepper. I diced and then cooked some thick cut bacon until it was about 3/4 of the way done. In combined all this in a large bowl, and then added some turbinado sugar, cayenne pepper, and some Kroger Private Blend Kentucky bourbon barbecue sauce. I did not measure any of this, just added what looked appropriate for the amount of berans that I had. I then put the beans in two disposable aluminum cake pans. I set up my grill for indirect cooking at 325* using hickory wood chunks for smoke. When the temperature stabilized, I put the beans on and cooked them for about 40 minutes until they were heated through. They came out a little more mushy than I would have liked, but everybody at the party liked them and there were none left.
  15. 8 points
    tmc

    Nothing but the money!

    Spaghetti sauce from scratch. 6 hour cook.
  16. 8 points
    ckreef

    Show your BBQ area

    Did a little summer cleaning. Everything packed on the porch: 19" table top KK 16" table top KK BBQ storage Sm 2 burner griddle Covered single stove burner LG Konro Yakatori grill sitting down in picnic table. Primo Oval Jr with storage drawers underneath. Standing on the porch looking out is the Wood Fired Oven and NuKe Delta Argentine style grill.
  17. 8 points
    ckreef

    Tomato Pie in Wood Fired Oven

    My latest version of a tomato pie cooked in the Wood Fired Oven. I started with a King Arthur Detroit Pizza dough. Stretched it into a Lloyd's Grandma pan. Brushed with olive oil and sprinkled with King Arthur Pizza seasoning. Add a layer of sliced mozzarella. A layer of sliced Roma tomatoes. A little salt and sugar then into the Wood Fired Oven. Here is the graph from this cook. The little downward bleep between D and E is when I rotated the pie. Coming out of the Wood Fired Oven. Let rest a few minutes then slice and serve. Not a bad first attempt for my newest idea. Will definitely do this again.
  18. 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
  19. 7 points
    John Setzler

    Guide for New Members

    Greetings and welcome to Kamado Guru! Kamado Guru is a forum where all kamado owners are welcome. The brand of kamado you own is just as welcome here as any other. We have a few guidelines here that we expect all members to follow. 1. Be nice. Don't be rude to anyone for any reason. Profanity is strictly prohibited. 2. Brand bashing is strictly prohibited. The 'my kamado is better than yours' debates are simply not allowed here. 3. Customer service or quality complaints are not allowed here if it's your first post in the community. This forum is not a platform from which you may launch your personal complaint against any kamado manufacturer as a new user to the forum. If you have come here for this purpose, please move along. This happens frequently enough here that I am making this rule because of it. If you haven't been here for at least 2 months and made a few other posts in this forum to establish yourself as a forum participant, this type of post is not allowed. Kamado Guru will not be your personal stump for this type of activity. Kamado manufacturers are not monitoring this forum. They are not going to see your complaint. 4. Kamado Guru is a user-supported system. If you like this forum and enjoy using it, please click on one of the "Support KAMADOGURU.COM" links and shoot me a few dollars via PayPal to help with the costs of keeping it running. Thanks! John Setzler Kamado Guru Administrator
  20. 7 points
    CentralTexBBQ

    A Not So Lil Sumthin Sumthin

    Neighbor helps cut down tree. Steak is proper reward. Ribeye is the proper steak. Big thanks requires big steak. Cowboy steak qualifies. Unfortunately, hunger demanded I forget pics after slicing and eat instead. Last pic is the carcass.
  21. 7 points
    ebterrier

    Dinner

    Stopped at Costco not too far away from me and picked up 5 bags of kJ lump. Lowe’s charges $25 for 20 pounds taxes it’s about 27. Costco roadshow had the 30 pound bags for $21.99. Picked up 5. Wish I could have gotten more but my wife already thought I was crazy. I’ll get more at the next Bay Area roadshow. Cooked a few New York’s from costco, golden potatoes that I smashed, and some frozen green beans. Indirect on the steaks until 115 then pulled the beans and taters off and move the steaks for the cast iron. Delicious. Thanks for reading.
  22. 7 points
    Ben S

    A full meal on the grill!

    Tonight the KJCII saved me a bunch of clean up and produced some very tasty food. Asparagus wrapped in foil squash mushrooms onion fresh ground chicken burgers seasoned with @John Setzler AP mojo rub beef/cheeseburgers with beef mojo rub dinner is done. Meanwhile the bigjoe has a clean out burn due to mold.... gotta cook more. 8A6701A7-D64A-4E88-86E3-B3AE9C9F4265.MOV
  23. 7 points
    Bgosnell151

    Wing day

    I had a fun morning of cooking. Here are the wings that I did. More cooks from this AM to come.
  24. 7 points
    A fun Easter Sunday of cooking, some done inside, some done outside on the Goldens'. First, although definitely not bbq but it was an excellent and most photogenic lunch. I'm a huge Chef John fan and one of his recent videos was for a Spring Vegetable Tart. Looked great and easy to make. I was grilling later in the afternoon for Easter Dinner, so why not try something inside for a great looking lunch. As BBQ Pit Boys would say, the Vegomatics would love this. Puffed Pastry filled with an herbal Ricotta mixture as a base, baked in the oven. Shell is done first, then filled with the cheese mixture and baked again. I used Ricotta, other alternatives would be goat cheese, farmer's cheese, etc. Under all these nice looking greens are sauted Baby Bok Choy, Sugar Snap Peas, mushrooms, garlic, red peppers. The greens were piled on top. And like his video, it sure did look pretty - Plated with dressing - OK, enough of the veggie stuff. On to Easter dinner and an entry into a challenge on another forum - A 2 bone Rib Eye roast, aka Prime Rib, all by its lonesome on the cutting board, waiting for a rub to be applied. I used Worcestershire, black pepper and OakRidge BBQ Competition Beef & Pork rub. Out onto the Goldens', indirect with searing plate, grill temp was around 325-350. I pulled it off the grill when the meat temp reached about 127. On the cutting board, nothing but Rib Eye steaks, cooked just the way Mrs lunchman and I like 'em - to perfection. Have to get at least one plated shot into the mix - Thanks for checking out today's Easter Dinner! Regards, -lunchman
  25. 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...
  26. 6 points
    keeperovdeflame

    Best Pizza stone I have found:

    I purchased this stone almost two years ago, at that time it was marketed under the name Kit Chef. It is 15" in dia, 3/4" thick cordierite with a slight bevel at the edges on both sides of the stone that keeps it from chipping. I have used the heck out of this stone and it has held up perfectly. The cordierite ceramic gives a very nice finish to my pizza crusts, and in addition my experience with the stone is that it is plenty tough enough for general deflector duty. They now market the same stone on Amazon under the name of Culinary Couture for 39.90. If I remember right I paid more than that (50 something) when I purchased mine when it was called Kit Chef. Worth checking out if you are in the market for a good stone. That's a nice price for a high quality cordierite stone.
  27. 6 points
    Sodaking27

    Stromboli on the IronWood

    Friday night stromboli on the IronWood 650. Love how it reaches 500 really quick and hangs there without any issues. Ham, pepperoni and cheese.
  28. 6 points
    John Setzler

    Introducing the BFM

    The big fluffy muffins.....
  29. 6 points
    Burlington Kamado Smoker

    Brisket temp

    Hi all, I cooked my first brisket today - I had it in at 255 degrees for 9-10 hours until the internal temp was 200. What I don’t understand is the required temp for completing brisket - typically mentioned in forums and online as 190-205 degrees. My thermometer lists well done beef at 165 so why do we cook brisket to such a high internal temp? It was great btw - my first Kamado cook :-)
  30. 6 points
    Couple of butts with Eastern Carolina vinegar sauce (not sure where I developed that taste being a state or 2 away but there it is) and a side of Kentucky. Lessons learned: Don't wait until afternoon of 7/3 to buy butts for 7/4 If you think you may be low on charcoal buy more while at Wal-mart even though they have zero butts in the counter and the checkout line in the garden center is backed up with people buying carts load of groceries.
  31. 6 points
    Beermachine

    Tonight's Paella

    On the new Joe II. Second burn.
  32. 6 points
    MossyMO

    Chuck Eye Steaks & Twice Baked Spuds

    Twice baked potatoes in a cast iron pan cooking indirect while searing chuck eye steaks. ----- Moved the steaks to finish cooking indirect and added bacon and cheese to the potatoes… ----- Bon Appétit! ----- Thanks for looking!
  33. 6 points
    ebterrier

    Broke her in

    I
  34. 6 points
    It’s been a while since I’ve done these so thought they deserved another go. Threw in some Brussels and corn on the Minimax while this came up to temp
  35. 6 points
    Easto

    Did my first Chicken.

    Delicious Juicy
  36. 6 points
    Rip

    Cast Iron Grate

    I keep a can of cooking oil spray by the grill. I try to remember to spray the CI grate lightly before each cook and again after it cools off if I've gone into "high" range. When I brush the grate down, I spray it. I've only "formally" seasoned it a couple of times in the 8-9 years I've used it. In my opinion, A CI grill grate doesn't need the care that one would want to give a fine old cast iron skillet. Keep it clean, spray it and cook on it. That's what I do...
  37. 6 points
    CentralTexBBQ

    Lemon Butter Herb Chicken

    After spending a month away from the grill in El Paso, it is been difficult getting back in the swing of things. I’ve done a small cook here or there but haven’t been cooking consistently until last week. Even though I don’t have pics of them I did a perfect ribeye on Wednesday, salmon on Thursday, Bluefin on Friday and today I was inspired by a menu item on a local restaurants menu. I almost ate there before deciding to eat in yesterday so today I decided to do my take on it.
  38. 6 points
    Lowsparky

    Hey all from Park City, Tn.

    Hey, I'm a rookie when it comes to kamado cooking. Picked up a vision c-series about a month ago. It had been a floor model and was on clearance. I couldn't resist..so here I am trying to learn.
  39. 6 points
    Thank you everyone I appreciate the compliments. The timeline was sort of critical because I didn't want to eat dinner in the middle of the night. Before I started I came up with a work flow (in my mind) that would get everything accomplished without rushing. I stuck to my work flow and pulled it off in the anticipated 3 hours. Critical to that time line was properly managing that baking stone. It's 7/8" thick and takes a good while to heat up. That Chicago pan doesn't look all that big in pictures but it's huge for 2 people especially being as thick as this pizza was. Sunday we ate half the pizza. Normally I would take the leftovers to work on Monday. Since we had a full half pizza left we figured we would eat it Monday night. I brushed ghee all over the crust (bottom, sides, and rim). Threw some more mozzarella on top along with some pepperoni, popped it in the (dare I say) oven. Awesome leftovers. Note that pan I used to reheat it is my Lloyd's 10"x14" grandma pan.
  40. 6 points
    O C

    Pork Butt on new Traeger 575

    It took longer than I expected, but the results were very good! The Traeger held temp really well. And got back to temp and stable quickly after I opened and closed the grill. I never felt like there were big swings either. I was running the maverick probe at the same time and everything was spot on. Once I calibrated the meat probe both were within a degree or two. Had an opportunity to try out the WiFire, while running some errands this afternoon. I'll have a lot more confidence next time. I did one butt last year on the Akorn and now this one, probably a few lessons yet to be learned And @bosco, each of your grills has their unique size and features, perfectly reasonable to own them all!
  41. 5 points
    BarrieBBQ

    KJ Table. Cedar. Pics

    A few shots of my completed table. WRC throughout. Granite insert. Three drawers
  42. 5 points
    Boomer

    The random pictures thread...

    Having a nice lunch with my brother.
  43. 5 points
    3547fl

    Chicken Dinner

    Did a easy chicken dinner with some seasoned thighs grilled. Mixed some diced tomatoes, sauce, fresh basil in my favorite cast iron skillet. Cooked for about 15-20 minutes and plated it with some pasta with blue cheese crumbles and corn on the side.
  44. 5 points
    ckreef

    Beautiful Real Estate

    I know you didn't think I was talking about a nice house or piece of property. Grill Grates makes my NuKe Delta a really nice piece of grilling real estate. Custom cut to length they fit perfectly. The way I configured them you can go full Grill Grates or 1/2 Grill Grates and 1/2 regular grate depending on what I want to cook.
  45. 5 points
    Kamado Tom

    Blackstone cooking

    Luv my Blackstone!!
  46. 5 points
    lunchman

    Blackstone cooking

    I'll need to spend some time reading through this thread, lots of good info here. Although I wasn't planning on acquiring yet another grill, I went and did it anyway. 36" Blackstone Griddle. Just seasoned it this evening, I'll play around with it tomorrow and start getting used to cooking on it. Initial seasoning turned out pretty decent, if I can get it to look and act like my cast iron cookware I'll be all set. Regards, -lunchman
  47. 5 points
    I might have to take that back a bit. These tacos were delicious. Pig face tacos? Tongue 'n cheek tacos?
  48. 5 points
    I own a Louisiana K24 which is the same as a Pit Boss K24 and was searching for a rotisserie. Unfortunately as we all know there isn't one available here in the states. I found a kamado manufacturer in China who also makes different size rotisseries. I took a chance and ordered a 23.5" rotisserie from them and it fit! I gave it a test run today cooking a duck and it came out ridiculously good! Now for my criticism. It's constructed out of very thin steel which I can imagine will rust away if left out in the elements. The fitment isn't a perfect seal but I did the test run without adding any felt gasket and it held temp. Finally the spit rod can get hung up a little by the turning, probably needs a good break in and it shouldn't be an issue anymore. For anyone interested, the company that manufactures this is Fujian Auplex Kamado Grill Co., Ltd. I found them on Alibaba.
  49. 5 points
    Nice. I'm making a couple racks of spare ribs on my SNS Kamado right now (my first cook on it too) using the SNS indirect method. Looking and smelling good so far.
  50. 5 points
    John Setzler

    KAMADO JOE- CERAMIC GRILL MYTH?

    The summit charcoal grill is an amazing grill. I wish I could convince myself to shell out for one of them. They have their advantages and disadvantages over ceramic kamados. If I were you and I was considering the option of having a ceramic kamado, I would not SWITCH. You should just get a ceramic kamado and see how you like it compared to what you have. If you find a reason not to have both in your arsenal then get rid of the one you like the least.
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