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

  1. 3 points
    I decided to make a summer meal favourite to shake the winter blues with 4 weeks of cold miserable weather. Grilled Mango Chicken and Farro. This was actually a very labour intense meal with a lot of prep work being done in the morning. I used my Vitamix blender to make a mango sauce and marinade for the chicken. Mango Sauce (Blended) - 1/2 cup of Chicken Broth - 1//2 of Orange Juice - 3 cloves of Garlic - 3 tablespoons of fresh grated ginger - 1 Knorr Gelitan Bullion Cup (don’t use cubes) - Cup of Fresh Mango Cook in a Pot later - Add 3 1/2 teaspoon of Cornstarch in cold water add to thicken sauce as you cook it over the stove. Marinade Blended - 1 Cup of Pineapple - 1 Cup of Chicken Broth - 1/4 cup of Burbon of your choice - 3 teaspoons of brown sugar - 1/2 cup of Mango - A sprinkle of Dizzy Pig Pineapple Rub Ser Chicken in Fridge for 8 hours or more in Marinade The Instant Pot was used for the Farro. The Chicken was spun at 400 F on the Big Joetisserie. The Vegetables, Purple onions, diced mango and red peppers were done in Lodge double handle pan and the Zucchini was grilled next door to the pan. The light reflecting off the snow banks makes the Zuchinni glow like it’s radio active. Relax it’s just a bizzare lighting effect cause by my led lighting and reflections from a high pile of snow behind the grill as pictured below. The result is oddly glowing nuclear Zucchini when photographed. I plated everything up in layers like a professional chef topping it off with a dash of fresh cilantro. This was a marathon. The combination of an Instant Pot, a Kamado Joe and a Vitamix did make things a little easier. I can imagine it would’ve taken another hour without the Vitamix and Instant Pot in the mix.
  2. 2 points
    pesto3

    Beef back ribs on the Joe Jr

    Quick cook up for midweek lunches yesterday. 300f for 3 hours, spritzed after 2 hours.
  3. 2 points
    MrT

    Maintaining Temps

    Pic from the rib smoke yesterday.....
  4. 2 points
    I got the chance to try out my new Kamado Big Joe this weekend. It's last year's model with the air lift hinge the new one is just way too expensive and looks a bit funny to my eyes. So I thought I'd try something easy and did a Spatchcock chicken, no brine, but i patted dry the skin and left it uncovered in the fridge for a few hours. Normally i make my own rubs but was short of time so seasoned with Big Poppa's Desert Gold . I used a chunk of Apple wood. I think temps were about 350-375 and I cooked it direct, i did flip it to get a bit more crisp on the skin. Think it was on for about 1 1/4 hours and I threw in some jerk chicken legs for the last 40 minutes. It was probably the juiciest, most moist chicken I've ever cooked. And the Desert Gold was delicious, not overpowering and very savoury. I didn't even get a chance to dish it up before the kids had pretty much devoured it all! The jerk chicken was fantastic as well. Having done plenty of smoking and grilling on my Weber kettles and a fair bit on a UDS I found the Kamado Joe pretty simple to adapt to. For the first cook I probably didn't load enough charcoal in and i think that made the temp less stable. On my second cook I pretty much filled the basket and started a small fire in the centre and let it go with the lid ajar for 10 minutes or so as it was really windy, then i added a chunk of chestnut and a chunk orange, fitted the diffusers and the x-rack and it got to my target temp of 325 really smoothly. I then added a drip tray filled with sliced potatoes, garlic and lamb stock and a splash of white wine. I let it cook for 30 minutes then basted every 15 minutes with a glaze and a herb brush. It was an Adam Perry Lang recipe. It came out great although I do find some of Adam Perry Lang's recipes and indeed a lot of US recipes too sweet for my tastes. I think the honey in the glaze overpowered the lamb and I think next time I'll stick to my old favourites of anchovies, garlic and rosemary stuffed into little cuts in the lamb and olive oil and S+P. It had a great smoke ring though. The Big Joe cooked everything beautifully though. I was amazed how stable the temps were once i'd got it settled in. It fluctuated between 323 and 327f with me needing to do absolutely nothing. Coming from a kettle I felt a little bit unneccessary! I was also very impressed with the dome thermometer, i'd placed my maverick at the grate and the dome temp was pretty much the same. I agonised for months over which size to get but am very glad i went with the Big Joe. I like to cook lots of side dishes at the same time and the huge grill space will be so useful. I used to end up have two kettles running much of the time. I am so chuffed with the Big Joe and can't wait to get more experience with it. I'm going to do some grilling next and will get around to pulled pork and ribs soon. Cheers Dave
  5. 1 point
    Sodaking27

    Ironwood 650

    So tempted.
  6. 1 point
    Actually, the only time Justin was mentioned directly was when someone said he'd be joining the stream at some point. Dave did mention he was planning on getting a few grills out to people for review but he didnt mention any names or anyone who was "endorsing" the grill
  7. 1 point
    retfr8flyr

    Ironwood 650

    I think the Ironwood is still double wall insulated, just not SS. I also think it has an upgraded auger and brushless motor. I still think the Timberline is the better buy.
  8. 1 point
    If I remember correctly (I only watched the very begining credits) he mentioned you by name implying you would be in the video endorsing the product. Why would he do that if you really don't know anything about it? I can't imagine you would want your name (and reputation) thrown around like that. I actually fast forwarded through the video and stopped about 10 times trying to see what you had to say (because I value your opinion). Obviously from your post you weren't in that video.
  9. 1 point
    Elbertohokie

    Kamado Joe Classic II arrived

    Already checked. Not on the backside and there are no holes on the dome(except the giant one on top). At all. QC fail.
  10. 1 point
    Thanks for the reply, man. It’s been awhile since I seen ya here. Don’t be a stranger, your posts and videos are awesome. Hope to hear from ya again soon.
  11. 1 point
    bel4_20

    Some Jalapeño Poppers

    Try it let me know! a few good shakes of the bottle in the cream cheese as your mixing is perfect!
  12. 1 point
    ckreef

    Grilled Mango Chicken

    Not really a big deal but I've seen a lot of people over the years call a generic sweet onion a Vidalia onion. I figured most people don't realize how "special" a true Vidalia onion is. I live 67 miles from Vidalia, GA. I've been to the onion festival. (did I actually just admit that? LOL). 67 miles away and I can't even grow a true Vidalia onion, my county got left out of the official growing list.
  13. 1 point
    O C

    Ironwood 650

    Don't think the ironwood 885 is $2500? I think you saw that price on an Australian site, not US $
  14. 1 point
    Sodaking27

    Ironwood 650

    As stated 1,199.00. With a few extra goodies thrown in. Very tempting.
  15. 1 point
    Scott Roberts

    Ironwood 650

    $1,199.99
  16. 1 point
    I just ordered one through our local KJ dealer, "Backyard Pool and Patio" in Bloomington, IL. They have great reputation locally and they deliver and set up the grill. It will be delivered on Monday (I ordered it a few days ago). I appreciate the deliver and setup due to the Big Joe III weighing 487 pounds. My old Honda Civic wasn't gonna get the job done hauling it home :-)
  17. 1 point
    3547fl

    Man Cave Meals Rubs

    Ordered the 3 pack and will test them out when they get here.
  18. 1 point
    Also consider how the wind usually is blowing in your setup. I put mine so my joe is facing the house. So if it is windy out, the wind wont be stoking the fire as easy.
  19. 1 point
    pesto3

    Beef back ribs on the Joe Jr

    You will love it mate! It’s a beast!!!
  20. 1 point
    Scott Roberts

    Beef back ribs on the Joe Jr

    Those look great, can't wait to get my Jr on Tuesday!! Scott
  21. 1 point
    bluebird

    Beef back ribs on the Joe Jr

    Awesome looking ribs!
  22. 1 point
  23. 1 point
    Very nice looking meal
  24. 1 point
    Waynegro

    First cook on my new Big Joe.

    Nice!
  25. 1 point
    Bgosnell151

    First cook on my new Big Joe.

    Good stuff!!!
  26. 1 point
    St1brew

    BB Ribs with Butcher Paper

    Great job, they look great and so does your grill spot!
  27. 1 point
    BobE

    First cook on my new Big Joe.

    Great write up and a good looking cooks! Spatchcock chicken was my first cook too, very forgiving and a great way to get acquainted with temperature control on a new grill. Thanks for sharing the pictures, it all looks delicious.
  28. 1 point
    TKOBBQ

    BB Ribs with Butcher Paper

    Those are some delicious looking ribs.
  29. 1 point
    Tarheel

    First cook on my new Big Joe.

    Your post makes me think I need to pull out my Adam Perry Lang cookbook and start using it!
  30. 1 point
    Tarheel

    Help! I Can't Choose

    You've probably made a choice already, but as a vision owner I would recommend the Kamado Joe. The main difference being the divide and conquer racks, plus the included diverters. By the time you add that to the Vision you will be spending more money than you would have spent on the Joe.
  31. 1 point
    TKOBBQ

    New Territory for Me...

    Yes I do. Mine has the same vent, I've found it to be of no issue. I do use a controller on mine a majority of the time.
  32. 1 point
    philpom

    New Territory for Me...

    Nothing wrong with it at all, in fact when I bought my oval xl I tried to buy the old style top without the Daisy wheel just for the simplicity. They don't sell them any longer. I never use the Daisy wheel.
  33. 1 point
    Tarheel

    Beef back ribs on the Joe Jr

    Needless to say those look really good. What did you season them with? And exactly how tasty were they?
  34. 1 point
    Ben S

    Man Cave Meals Rubs

    I tried all three tonight. While the pairing of beef with a ham, egg and cheese sandwich was queastionable... all three are great.
  35. 1 point
    On my KK's I use the thin curved meat probe (rated to 572* if I remember correctly). They fit in the hole with no actual grommet needed. I did take a slice of a wine cork and put it on the the probe before inserting it into the hole. That let's me adjust the amount of the probe sticking into the KK. For the Primo Oval Jr I use the short straight grate probe and made a tin foil grommet. In both cases I have the wire routed around the top vent to the back of the grill so you can open and close the dome without the wire getting in the way. If I want to cook over 550* I just pull them out and put the original probe back in for that cook (not very often). Sort of crappy Pictures but should give you a visual of what I'm talking about. I can't stress enough this was the best improvement I've made to my kamados. I don't own a KJ so you'll just have to figure out what setup/probe works best. If you use the meat probe you can always buy an additional meat probe for checking the meat.
  36. 1 point
    Jose Andres Zapata

    Second Cook - Pizza

    Those were cooked at about 700deg for about 3 mins. It looks more burnt than it actually was...did not taste burnt...still in the "neapolitan" range of crispiness. This was my first attempt ever at pizza, since I have learned quite a bit. Lately I have been using Roberta's recipe from the NYT site. It works well for lower/slower bakes and higher/faster bakes. You can see another bake here: I like Margherita and other toppings with thin / Neapolitan style crust. My wifes likes a thicker crust. So for the thicker crust I used the same recipe but lowered the temp to 600deg and let it bake for 7 mins. 7 mins was the perfect time for Crust and golden deliciousness on the top on my latest attempt. It was raining and we had company so I did not take pictures. If you have any questions let me know.
  37. 1 point
    JABF99

    2019 New Kamado Joe III being sold

    I just ordered the Big Joe III this morning from our local KJ dealer. This is my first Kamado grill (been wanting one for years but couldn"t afford one). I just retired and my good wife told me to go ahead and finally buy the KJ as a retirement gift. The dealer said the grill will be here early next week and they will deliver it and set it up for us. The grill weighs 487 pounds, so I am thankful for their help. I can't imagine a grill that weighs that much. I can't wait to begin learning how to cook on it.
  38. 1 point
    TKOBBQ

    Brahman Hump on the Jr

    That's some really tasty looking food.
  39. 1 point
    15 Hours Wow thats a long time to cook those . Herman
  40. 1 point
    MossyMO

    Brisket - North Dakota Style

    Yesterday we had a brisket injected and seasoned but it was 10 below out with -35º to -45º windchills. Whatever, just a chilly inconvenience… drum smoker set up using other grills, table and snow bank as a wind break. ----- Just before wrapping the brisket ----- sliced ----- This brisket was popping with flavor! Thanks for looking!
  41. 1 point
    KismetKamado

    Brahman Hump on the Jr

    Beautiful! And I’m sure it was a fantastic meal with the roasted veggies.
  42. 1 point
    SmokinginArgyle

    Man Cave Meals Rubs

    Just got a notice that my order shipped from Atlanta today!
  43. 1 point
    buckleybj

    BB Ribs with Butcher Paper

    Those look fantastic, will you continue to use the butcher paper after this?
  44. 1 point
    UTVol

    Help! I Can't Choose

    I was facing the same dilemna you were when i bought my Kamado. It was a $60 different for me where the KJ was more expensive. The thing that sealed the deal for me was the D&C system and was the big difference between KJ and Vision. I use the 2 zone setup 90% of the time. If you're just going to smoke indirect go with the Vision. if there is even a remote chance of grilling (there will be once you start using the grill even if you dont plan on it) you'll want the KJ. As was said earlier, its a lifetime purchase. You maybe only buy one maybe two in your life so probably not worth shaving $125 for limiting yourself for 30-50 years. Hope that helps!
  45. 1 point
    Becasue i'm a bit of a Troll, i left a comment on his video explaining (nicely) that all the issues he outlined I've never experienced with either my KJ or BGE His response was, and i quote, "As good as those Grills are... we're better" Glad he settled that for me, i'm now sold...
  46. 1 point
    Mr Cue

    Man Cave Meals Rubs

    Congrats on seeing your dream come to fruition! Any idea how their shipping is? What turns me off about buying spices online is that they charge just as much for shipping; went to buy some Meat Church rubs and they wanted $15 to ship two bottles. No way.
  47. 1 point
    TKOBBQ

    Man Cave Meals Rubs

    Cool beans, I'm going to have to give them a try.
  48. 1 point
    freddyjbbq

    Grilled Sprouts — Yes!

    I could eat these every day! Drop of canola, bit of sea salt & grilled at 350 (al dente)
  49. 1 point
    bluebird

    Man Cave Meals Rubs

    Can't wait to try them!
  50. 1 point
    Wow! FB, Google and the like are just too invasive for me. I would love to simply interact with those in the forum. But, that opens the door to them squirreling through my contacts, examining what sites I visit and articles I read, and them selling that info and sending tageted ads supposed in line with my preferences. I understand the move but, I enjoy the illusion that I still have some modicum of privacy.
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