Jump to content

Leaderboard


Popular Content

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. 14 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. 13 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.
  4. 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.
  5. 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
  6. 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.
  7. 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!
  8. 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.
  9. 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.
  10. 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!!
  11. 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.
  12. 11 points
    Tioga

    Show your BBQ area

    This is my built-in Akorn and Weber Baby Q1200 Let's see yours please.
  13. 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
  14. 11 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. 11 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.
  16. 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.
  17. 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!
  18. 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
  19. 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)
  20. 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.
  21. 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.
  22. 10 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.
  23. 10 points
    pesto3

    Show your BBQ area

  24. 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
  25. 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.
  26. 10 points
    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?
  27. 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
  28. 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.
  29. 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 .
  30. 9 points
    Bgosnell151

    Roast Beef

    Took a eye round to medium rare and sliced it thin. It had some spicey Montreal steak seasoning on it.
  31. 9 points
    Just4fun

    Show your BBQ area

    It’s awesome to have the counter space
  32. 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.
  33. 9 points
    Smoke roasting a hamburger at around 400-ish°F runs a close second right behind the smashburger in my book...
  34. 9 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!
  35. 9 points
    Golf Griller

    Beef Fajitas

    I was having trouble thinking of what to cook for this month's challenge, then I saw @Ron5850's entry and a light went on. I was also wondering how to cook the challenge since I only have one grill and I don't have anywhere I could use my chimney starter as a second grill. @ckreef suggested that I use two different cooking methods on my grill. So I was ready to go. However, mother nature had some things in store for me. Every weekend that I was going to grill it was raining hard and did not feel like fighting the rain at this time of the year. Easter was also in there. Finally everything came together this weekend. I looked online and found a fajita recipe from the Pioneer Woman. Here are the ingredients for the marinade: Mixed up the marinade and put the meat in the marinade. I also reserved half of it for the veggies. and the cook's marinade After the meat rested in the marinade for four hours, the veggies were prepared and had the marinade added to them. Everything was taken out to the grill I know I need to replace my gasket. I'm just waiting for the weather to stabilize some before I replace it. Even though I get some smoke leaking out the grill will hold the temp that I set and shut down with out any problems. Here are the finished steak and veggies. Then it was time to slice the steak and make the fajitas. I like big tortillas and my wife likes the street taco size tortillas. No tequila to have with the fajitas, so had a sauvignon blanc that was aged in tequila barrels.
  36. 9 points
    markoud

    First pulled pork, 11lbs

    Today I had my first pulled pork and it was awesome. My brother (he's a butcher) brought me a 11lbs butt yesterday and I was tasked with turning it into a delicisious meal. I seasoned it using Jess Pryle's rub, which I really liked. I only added a bit of cinnamon; personal preference. I also followed her advice on wrapping the meat in wrap and placing it in the fridge for some time so that the rub can permeate the meat. I am not sure whether that makes a difference or not, when compared to just seasoning and throwing on the grill, but that's what I did. I fired up my Primo, filled her up with about 7kgs (15lbs) of charcoal added some apple chips and 14 hours later (I tried holding it at 250 F; I failed) the results were amazing. I used Pitmaster X's procedure (no misting, no touching, just wait). I did the coleslaw he shows in his video, as well. I didn't do the BBQ sauce (I was lazy ). I did two things that were out of the "traditional" way of cooking this piece. I did not remove after 2-3 hours to cover in foil and I was not misting it every 1-2 hours. The reason for the former was that I wanted a hard bark. The latter is because I did an overnight cook... I was fast asleep The results were amazing. I have requests to do more butts now. I do have a question for the more experienced smokers. How do you learn not to chase the temperature? I couldn't keep it steady anywhere within a reasonable range of 250F. At one time it went below 180F (I might have smothered the flame early in the morning) and over 300F (I woke up to find this temp... I had a couple of mini strokes first and then brought the temp down). The temp stabilized around 256F during the last 2 hours of cooking, but I was chasing the it half the night and into early morning. No matter what adjustments I did, there was simply no stabilization. Is it experience that I lack? So, my question is: How do you stabilize the temp? I know you have to play around with the dials but that's exactly what I did. In the end (when it was stable) I had the bottom vent about 1/4 of an inch open and the top vent a bit less (I am not good with inches; I use the metric system). The strange thing about it is that this is what I had when it dropped below 180F. Go figure ! Thank you all for reading this wall of text... my next project (it's a project for me, not a cook ) will be the fabled brisket. After that... pastrami.
  37. 9 points
    Ron5850

    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.
  38. 9 points
    fbov

    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
  39. 9 points
    virtualshelly

    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.
  40. 9 points
    Excited for this Waygu tri tip
  41. 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!
  42. 9 points
  43. 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.
  44. 8 points
    Smokingdadbbq

    Show your BBQ area

    Here is ours
  45. 8 points
    TKOBBQ

    Show your BBQ area

    Looking to the left, then looking to the right.
  46. 8 points
    John Setzler

    Classic 3 Arrived

    I need to get the inside assembled and get it going soon
  47. 8 points
    Hi all, Tonight I fired up the KJ and threw on some baby back ribs and corn on the cob in the husk. I've used this method to cook ribs before (it is a variation of the Texas crutch method) but this was my first time with my new KJ and I gotta say, they were amazing! See pictures. So thought I would share my instructions and recipe for anyone that is interested. If not, no biggie. I'm no grill boss or expert, just a man who enjoys fine grilled meat. Homemade dry rub recipe: Brown sugar and crushed red pepper concoction... At the time of writing this I am not able to access my written recipe (I already had some premade dry rub ready to go) but I will get it tomorrow and update this post. Step 1. Soak wood chips in water for about 1 hour (I used pecan wood chips this time). If your using big chunks, then really only need a few. If using small chunks, a few handfuls. Step 2. Fire up the KJ with 3/4 - full firebox. Close lid after it's been going 10-15 minutes with bottom and top vents fully open. At about 180 degrees I shut bottom vent about 3/4. At about 200 degrees I begin to dial in the temperature with the top vent (I have the older style Daisy wheel vent so I shut the vent completely but left the daisy wheel holes open). Temp should level out at about 225. Give the grill plenty of time but keep an eye and make small adjustments as necessary. Don't get the grill too hot as it's much harder to bring temp down than to bring temp up slowly. Temp control and mastery is part of the art of grilling (I'm not against temp controllers if you're wondering), be patient. Of the few cooks I've already done on my KJ, I've been able to successfully bring it up to temp and maintain it for as long as necessary by being patient and realizing that less is more when it comes to adjustments. Step 3. (You can do this while bringing grill up to temp) Prepare your ribs. I like to do a quick pat to remove excess blood and liquid but don't pat dry; just enough to keep it from dripping. Use a healthy dose of dry rub on both sides of the ribs and all over. Step 4. With your coals white hot, add wet wood chips evenly to firebox and then set your Divide and Conquer grilling system onto the firebox with heat deflectors in place (full moon) and stainless steel grates on top. Place ribs on grill bone side down (irrelevant if using rib rack) and shut the lid. Let these smoke for only about 25-30 minutes at 225 degrees just enough for the meat to get it's smoke ring and absorb the flavor of the smoke. Wood chips will help tremendously with flavor and producing a lot of smoke. Internal temp of ribs should reach about 130 but no higher than 140. Step 5. Time to get your Texas crutch ready (aluminum foil). Wrap ribs in Aluminum foil completely and place back on grill. Adjust vents to bring grill up to about 300-315 degrees. These will cook on here about 30-40 minutes but it's important to flip the ribs every 8-10 minutes. If you don't then that aluminum foil is gonna overcook one side. Internal temp of ribs should reach about 175 degrees. Step 6. Remove ribs in Aluminum foil from grill and set to the side (probably on a pan or something so you don't ruin your side tables). Use grate gripper to remove grates and then use a combination of your ash tool and the grate gripper (with a mit on) to safely remove the heat deflectors and then replace your grates. Unwrap your ribs and baste with BBQ sauce (I use sweet baby Ray's) on bone side first, then set ribs back onto grate bone side down and baste the top side of the ribs with sauce. Shut the lid but don't go far. You'll need to turn the ribs and rebaste every 4-5 minutes. Do this twice for each side (4 times total) to create a nice glaze using the direct heat. Step 7. You're ready to cut, serve, enjoy. Grab some extra napkins. Total cook time should only be about 70-90 minutes (the Texas Crutch method really reduces time it takes to cook amazing ribs), rely on a combination of both time and internal temp readings and remember to account for variables. This is based on cooking baby back ribs and not spare ribs (which are generally larger and would require longer cooking times). Hope someone finds this beneficial. Sorry if I was writing everything with baby steps. I wanted someone who may be a new KJ owner like me to be able to have full instructions with details on how to cook ribs and operate their new grill. Thanks
  48. 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
  49. 8 points
    DerHusker

    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.
  50. 8 points
    ckreef

    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.
This leaderboard is set to New York/GMT-04:00
×
×
  • Create New...